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Random Recipes – Coffee Cup Cake

Yes, for real! You, too, are now only 5 minutes from chocolate cake :-)

Be sure to check out Pam at Random Thoughts to see what other yummy goodness is out there for recipes this month!

Random Recipes


  • 1 Coffee Mug
  • 4 T flour (regular flour, not self-rising)
  • 4 T sugar
  • 2 T baking cocoa
  • 1 egg
  • 3 T milk
  • 3 T oil
  • 3 T chocolate chips (optional)
  • Small splash vanilla


  • Add dry ingredients to mug and mix well.
  • Add the egg and mix thoroughly.
  • Pour in the milk and oil and mix well.
  • Add the chocolate chips and vanilla and mix again.
  • Put mug in the microwave and cook for 3 minutes at 1000 watts.
  • The cake will rise over the top of the mug. Don’t be alarmed!
  • Allow to cool a little.
  • Eat! This can serve two if you want to tip it onto a plate and share :-)

Random Recipe – Fruit Smoothie

Pam over at Random Thoughts is hosting another Random Recipe!

This week’s theme is a drink recipe. Be sure to hop over to Pam’s site to see who else is playing and get their yummy recipes!


  • 1 banana
  • 1 C frozen fruit (I use the organic frozen mixed fruit)
  • 1 C Fat Free Milk
  • 1 C yogurt (I use horizon organic fat free vanilla – yummy! You can also use a yoplait the same flavor as your berries to boost the flavor).


Mix all ingredients in you Magic Bullet. Blend for 30 seconds, or until smooth. Instert straw, and enjoy.

Nutrition Information:

  • Calories – 335
  • Fat – 6 g
  • Cholesterol – 7 mg
  • Sodium – 196 mg
  • Carbs – 77 g
  • Sugars – 54 g
  • Fiber – 9 g
  • Protein – 15 g


Random Recipes – Strawberry Salad

It’s time for Random Recipes with Pam! This week is the Picnic Edition :-)

Random Recipes

This recipe is compliments of my friend, Dawn. I LOVE this salad . . . so easy to make and so yummy!

Salad Ingredients:

  • 1 bunch romaine lettuce

  • 1 pack strawberries

  • 1 sweet onion

Dressing Ingredients:

  • 1/2 C mayo
  • 1/4 C milk
  • 1/4 C sugar
  • 2 T apple cider vinegar
  • 2 T poppyseeds

Salad Method:

Wash and tear romaine.
Wash and slice strawberries.
Wash and slice onion.
Combine in large bowl.
***I don’t use all the strawberries or all the onion. Just mix to your liking. I do use quite a few strawberries and onions though – the sweet and oniony mix is what “makes” the salad.

Dressing Method:

Mix all ingredients in large liquid measuring cup.
Pour over salad just before serving.
Toss salad.
***I don’t use all the dressing – it’s way too much. I usually just put it on the side and let people put on however much they want. It actually keeps well. If you don’t eat all the salad, it’s good the next day as well.

Random Recipes – Margarita

Once again, it’s time for Random Recipes with Pam!

Random Recipes 

Thanks to my SIL for introducing me to this yummy and easy Margarita over the holidays. Be sure to stop by Pam’s place to check out the others who ware participating!

Now, here ya go – just in time for Cinco de Mayo :-)


Margarita Ingredients


Pour the Corona, thawed limeade, and sprite into the margarita pitcher. Fill the limeade container 3/4 full with Tequila and add it to the pitcher. Stir well. Pour into the lovely margarita glass filled with ice and rimmed with fun green salt :-)


Want it to be a strawberry margarita? Simply throw it all in the blender instead of the pitcher, add some frozen strawberries, and VOILA! Be sure to change the salt rimmer to a fun pink sugar rimmer :-)

Random Recipes – Buffalo Chicken Dip

Well, turns out I’m a big fat liar. This 300th post is not questions I’ve answered from all of you, and it is not the recipe for the best margarita ever. You wanna know why? Because I spaced out on Random Recipes this morning, and I really want to play this week because it’s “whatever recipe” week, and I like Pam at Random Thoughts and can’t think of anyone better to use my 300th post on. AND, because I can’t find the recipe for the margaritas . . . grrrrrrr . . . so I’ll save it for closer to Cinco de Mayo when it can be put to good use 😉

Anyway, here goes . . . the yummiest chicken dip ever (thanks to my SIL for this)!


  • 2 – 10 oz. cans chunk chicken, drained
  • 2 – 8 oz. pkgs. cream cheese, softened
  • 1 C ranch dressing
  • 3/4 C. pepper sauce (Franks Red Hot is awesome!)
  • 1 1/2 C. shredded cheddar cheese
  • 1 bunch celery
  • 1 box party crackers


  • Heat chicken and hot sauce in a skillet over medium heat until heated through.
  • Stir in cream cheese and ranch dressing.
  • Cook, stirring until well blended and warm.
  • Mix in half the shredded cheese and transfer the mixture to a crock pot.
  • Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly.
  • Serve with celery sticks and crackers. (Believe it or not, this really is best with celery.)
  • A beer doesn’t hurt, either 😉

Random Recipe – Breakfast Edition – Ham, Cheddar, Broccoli Quiche

Pam over at Random Thoughts is hosting the Breakfast Edition of Random Recipes!

After you post your breakfast recipe, head on over to her site and sign Mr. Linky. Then wander around and enjoy all the wonderful recipes others have contributed. This is one of my favs! Easy and yummy :-)

Ham Cheddar Broccoli Quiche


  • 1 15 oz. Pkg. Pillsbury Pie Crust
  • 1 C. Milk
  • 5 eggs
  • 1/2 t. Dry mustard
  • 1/8 t. Pepper
  • 1 C. Cubed cooked ham
  • 1 1/2 C. Shredded Cheddar Cheese
  • 1 C. Green Giant frozen broccoli cuts thawed
  • 1 T. Chopped onion


Put pie crust in pie pan according to instructions. Mix all ingredients in large bowl. Pour on to pie crust. Bake 350 40-50 minutes, or until the knife comes out clean. Remove from oven and let set 5 minutes.

This recipe serves my family of 4, with 1 or 2 slices left over.

Random Recipes – Crockpot Edition

Pam over at Random Thoughts is hosting the Crockpot Edition of Random Recipes! Head on over to check out the other recipes that have been contributed.

Thanks to my friend and Dine In Diva buddy, Riana, for the awesome Corn Chowder recipe I’m posting. My whole fam LOVED this. AND, if you don’t eat it all, it freezes very well :-)

Corn Chowder


  • 2 T butter
  • 1.5 lbs chicken, cubed
  • 1/2 C chopped onion
  • 2 ribs celery, sliced
  • 2 small carrots, sliced
  • 2 cups frozen corn kernels
  • 2 cans cream of potato soup
  • 1.5 C chicken broth
  • 1 t dried dill weed
  • salt and pepper to taste
  • 1/2 C half and half or evaporated milk


  1. Melt butter in large skillet and brown chicken.
  2. Transfer chicken to crockpot and add onions, celery, carrots, corn, potato soup, chicken broth, and dill.
  3. Cook on low 5 to 6 hours, or until veggies are tender.
  4. During the last 10 minutes, stir in half and half or evaporated milk.
  5. Enjoy!

Random Recipes – Birthday Cheesecake

Pam at Random Thoughts is hosting another Random Recipes exchange!

Nothing says Happy Birthday like sugar and more sugar, right? So here goes – thanks to my MIL for this AWESOME cheesecake recipe!



  • 1 1/4 C Graham Cracker Crumbs (about 15 squares)
  • 3 T Butter or Margarine – melted
  • 5  8 oz. pkgs Cream Cheese – softened (the real stuff, not low fat)
  • 1 3/4 C Sugar
  • 3 T Flour
  • 2-3 t Lemon Peel – grated
  • 1/4 t Salt
  • 5 Eggs
  • 2 Egg Yolks
  • 1 1/4 C Whipping Cream

To Make Graham Cracker Crust – Oven 350

Mix graham cracker crumbs and 3 T butter. Pat in bottom of spring form pan. Bake 5 minutes then cool.

To Make Cheesecake – Oven 475

Beat cream cheese, sugar, flour, lemon peel, salt, and 2 eggs in mixer until smooth.

Add other 3 eggs and yolks one at a time until smooth.

Blend in whipping crem on low speed.

Pour over graham cracker crust in spring form pan.

Bake 15 minutes at 475. Reduce temperature to 200 and bake 1 hour.

Turn oven off and leave in for 15 minutes.

Remove and cool completely.

Loosen from side of pan and remove outer rim of pan.

Cover and refrigerate up to 10 days.

*Best when served after being chilled in fridge for a few hours to make it firm.

*Be careful not to jump around when it’s baking or the center will crack.


White Chicken Chili

 Pam at Random Thoughts is hosting Random Recipes today!

Post your favorite soup/stew recipe, then head over to her site, sign Mr. Linky, and check out the rest of the awesome recipes. The Christmas recipes were awesome.

So here goes . . . if you’re looking for healthy, please leave this site now 😉 If you’re looking for award-winning yummy goodness, read on!

White Chicken Chili


  • 1-2 pounds skinless chicken breast, cut into bite sized pieces
  • 1/2 large onion, diced
  • 2 Cans Great White Northern Beans
  • 1 Small Can Green Chilies
  • 8 oz. Monterey Jack Cheese with jalapenos
  • 3/4 C. Half and Half
  • 1 C. Sour Cream
  • 1 Can Chicken Broth
  • 1/2 Can Cream of Chicken Soup
  • 2 t. Ground Cumin
  • 2 t. Minced Garlic
  • 2 t. Parsley Flakes
  • 1 t. Oregano


  1. Saute chicken and onion in large cooking pot with a little oil until cooked through.
  2. Add remaining ingredients.
  3. Cook on top of stove, stirring every so often to prevent clumping. 


Random Recipe – Sweet and Salty Toffee

Pam over at Random Thoughts is hosting Random Recipe Friday! Head on over there if you want to play.

I don’t have a picture of the toffee, but it’s easy and yummy :-)

Sweet and Salty Toffee


  • 2 sleeves saltine crackers
  • 1 bag chocolate chips
  • 1 C. butter (2 sticks)
  • 1 C. sugar


  • Preheat Oven to 350 degrees. 
  • Line jelly roll pan with foil. Lay saltine crackers in a single layer on the foil.
  • Cook 1C. sugar and 1C. butter in pan on the stove until blended and thick.
  • Pour butter and sugar mixture evenly over crackers.
  • Bake at 350 for 15 minutes until carmelized and bubbly. Remove pan from oven and set aside.
  • Melt chocolate chips in microwave. Pour over crackers. Spread if necessary.
  • Let cool completely.
  • Break in to pieces.

That’s it! I hope you enjoy. And remember to check out Random Thoughts to get some other wonderful Christmas recipes!