Chocolate Cavity Maker Cake

Got this from a friend that got this from allrecipes.com. I made it for my grandparents 60th anniversary and they raved about it. I didn't get to try it, but it sure looked good! It doesn't call for icing, but I poured chocolate ganache over it.


Ingredients
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2.In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3.Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Tara's Turkey Mini-Meatloaf

I've never been a meatloaf person, I don't know if it's a texture thing or what. But ever since I saw this recipe on The Biggest Loser, I've wanted to try it.


Ingredients
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk of celery, coarsely chopped
2 canned chipotle peppers in adobo sauce
1 (20-ounce) package JENNIE-O TURKEY STORE® lean ground turkey breast
1/2 cup quick cooking oats
2 egg whites
For Topping

1/4 cup fat free and sugar free ketchup
1 tablespoon chipotle pepper adobo sauce
1 tablespoon brown sugar substitute (such as Splenda® Brand)
Instructions
1.Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined.

2.In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meatloaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.

3.Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meatloaf. Return meatloaf to the oven and continue to bake for an additional 5-10 minutes or until meatloaf is firm and the internal temperature registers 170°F. Let meatloaf stand for 5 minutes before serving. Makes 9 mini loaves

Hungry Girl's Grab N Go Breakfast Cookies

Ingredients:
1/2 cup regular oats (not instant)
6 tbsp. whole-wheat flour
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup Splenda No Calorie Sweetener (granulated)
1/3 cup Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. golden raisins
1 tbsp. Ocean Spray Craisins (original)
2 tbsp. brown sugar, not packed
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 375 degrees.

Chop raisins and Craisins into small pieces. Set aside.

In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.

In a separate bowl, dissolve Coffee-mate into 2 tbsp. hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.

Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.

Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

Tomato-Cheese Ravioli Soup

I'm trying to cook healthier, and when I was trying to come up with a menu for this week I flipped open my Cooking Light cookbook and it opened to this recipe. I am so glad I tried it. It took about 15 minutes and it's really good. It's about 300 calories for a 1 1/4 cup serving.

1 can stewed tomatoes
1 can fat free reduced sodium chicken broth
1/2 teaspoon dried italian seasoning
3 cups frozen ravioli
1 small zucchini, sliced
1/4 teaspoon pepper

Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add ravioli, zucchini and pepper; bring to a boil. Cover, reduce heat, and simmer 7-8 minutes or until ravioli and zucchini are tender.

317 calories, 6.3 grams fat, 14.6 grams protein

Baked Ziti

This recipe is from The Biggest Loser Family Cookbook, so it's pretty healthy for you. Well, as healthy as pasta can get anyway.

Olive Oil Spray
1 14 1/2 box fiber enriched ziti or penne pasta (I can never find fiber enrinched ziti, so I get the Ronzoni Smart Taste penne)
1 15 oz container fat free ricotta (I can never find the fat free ricotta, so we always use the part skim)
2 lg egg whites
4 c reduced fat mozzarella cheese
1/4 tsp garlic powder
Salt, Pepper and Crushed Red Pepper Flakes, to taste (I omit the red pepper since it's a little spicy for Noah)
3 1/2 c low fat low sodium marinara sauce
2 tbsp grated reduced fat Parmesan cheese


Preheat oven to 450. Lightly mist a 13 x 9 baking dish with spray.

Cook ziti according to package directions until al dente, drain.

In a large mixing bowl, mix ricotta, egg whites and all but 1 cup of mozzarella until well combined. Add the garlic powder, and season with salt, pepper and red pepper flakes. Stir in the cooked pasta until combined.

Spread 1 cup marinara sauce at the bottom of the prepared dish. Add half the pasta in an even layer over the sauce. Top pasta evenly with another 1 cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle mozzarella and the parmesan over the top.

Cover the dish with foil and bake for 20 minutes. remove the foil and bake for an additional 10 minutes or longer, until the mozzarella is melted. let stand for 5 minutes.

King Ranch Casserole

I've always heard of King Ranch Chicken, but I don't think I've ever had it. So We'll be trying this recipe this week.

One chicken, cooked, deboned and cut into bite size pieces
Corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes with onions and chilis
Grated cheese, several cups

Preheat oven to 350. Cook and debone chicken, reserving broth.

Mix soups, Rotel and chicken in a bowl.

Have a 9x13 inch pan ready, soften tortillas one at a time in broth and layer the bottom of your dish coming up on the sides a bit.

Add a layer of soup/chicken mixture and cover with cheese.

Repeat with tortillas, soup/chicken mixture and cheese until soup/chicken is used. I usually get three layers. Cover with foil and and bake about 30 minutes.

This last bit is not necessary but it is festive and adds crunchy texture. After the casserole is baked off, add heaping of corn tortilla CHIPS and top with cheese, put back into oven to melt cheese and serve hot.

Cheesy Chicken and Broccoli

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-
Directions
Heat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside.

Combine remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.

Bake 40 min. or until chicken is done.

Cinnabun Cake

This sounds SOOO good! I think I'm going to make this for a coworkers birthday next week


Cinnabun Cake

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
4 tbsp butter, melted

2 sticks butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
2/3 cup nuts, optional

2 cups powdered sugar
5 tbsp milk
1 tsp vanilla

In an electric or stand mixer, mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in meleted butter. Pour batter into a greased 9x13 inch baking pan. In a large bowl, mix the 2 stikcs of butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 25-30 minutes or until tootpick comes out clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. SErve warm or at room temperature..

HOT from the oven is pretty good!!!

Chicken Enchilada Casseole

Got this from a girl at work, and had it tonight for dinner...it was delish!

Corn Tortillas
Chicken, cubed and cooked or canned (I used canned)
Cheese
Small container of sour cream
Cream of chicken soup
Diced chilies (I omitted...didn't have any)
Salt & Pepper (to taste, use your judgement)
Cumin

Fry up your tortillas a little in oil, just until pliable. Dab off the extra oil. Fill tortillas with cheese and put in a 13x9 greased pan. Fill up the pan, I think I made about 15. In a bowl, mix together the soup mix, sour cream, S&P, cumin, chilies (if using) and chicken. Pour mixture over enchiladas evenly and top with more cheese. Cook for 15-20 minutes at 375

Tater Tot Casserole

I have to admit....after hearing about this from The Duggar Family, I've wanted to try it. It can't be that good for you, but at the same time it has to be good. I mean how can you really go wrong with tater tots, meat and cheese? So we may try this soon....

1 pound ground turkey
2 cans cream of chicken soup (or cream of mushroom) You can also use 1 can cream of chicken and 1 can cream of mushroom or cheese.
2 C shredded cheese
1 small bag frozen tater tots

Brown turkey, and season to taste (with garlic powder and season salt). Combine turkey, 3/4 of cheese and soup in a bowl and spread into a greased 9x13 pan and cover bottom of pan. Top with frozen tater tots. Follo directions on tater tot bag for how long to cook. Cook, and take out of the over, top with cheese and put back in the oven until the cheese melts.

Salsa Chicken

Just found this recipe on another blog, and I was looking for dinner ideas...we might just have this this week.

4-6 Boneless, Skinless Chicken Breasts - Fresh or Frozen

1 Can Cream of Chicken Soup

1 Cup Salsa of Choice

1 Packet Taco Seasoning

Taco Shells, Nacho Chips, or Rice to put this on and your favorite taco toppings.



Place chicken in bottom of crockpot.

Cover with taco seasoning.

Combine soup and salsa, spread over chicken.

Cook on low for about 7 hours or until chicken is done.

Shred chicken, and stir to make sure the chicken is well coated in the sauce.

Eat however you like.

Brownie Cheesecake

8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
3 Tablespoons heavy whipping cream
1/2 cup Sugar
2 Large Eggs
1 tsp. Vanilla
1 cup Milk Chocolate Chips, Melted




Brownie Cheesecake Directions:

1. Grease bottom of 9-inch springform pan.

2. Prepare the brownie mix as directed on package. Pour batter into pan, bake for 15 minutes at 350F.

3. Combine cream cheese, whipping cream, sugar, and vanilla. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour cheese mixture over brownie layer.

3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.

4. Bake at 350F for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chicken Soup

Another recipe from Viv's site...I've made this and thought it was very good. Stephen didn't like for it all that much, but he ate it. He says he's not much of a soup person.

2 tsp chili powder
1 Tbsp minced garlic
1 package of chicken
1 can black beans, rinsed and drained
1 can of corn, rinsed and drained
1 can of hominy, rinsed and drained
1 28 oz can of crushed tomatoes
1 can Rotel
1 can chicken broth
1/4 cup of chopped cilantro leaves
1 onion chopped
1 cup of water

Put your chicken breast (I used tenders) on a greased broiling pan and season with salt and pepper. Broil until chicken is golden brown. While the chicken is broiling, heat up a pot and some olive oil. Chop up your onion and throw it in the hot pan. Sautee the onion and the garlic together. After sauteeing the onion, stir in the chili powder, the crushed tomatoes, the chicken broth, and one cup water. Bring to boil and simmer 10 min. When your chicken is cooked, shred it by hand or using forks. Add the shredded chicken to the pot along with all of the cans and cilantro. Simmer for 10 min.

Chicken Spaghetti

We don't care for bell peppers, or alot of celery so I don't use them in this recipe...and we can't tell it's missing!

1 whole chicken - boiled, cooled, deboned and shredded
1 small onion diced
1 green bell pepper diced ( I omit)
3 ribs of celery diced (I omit)
1 12 oz. package of Spaghetti noodles
1 can of cream of mushroom soup
1 jar of diced pimentos (I omit)
1 pound velveeta, cubed
1 box of chicken stock.

Boil your chicken until it falls apart..SAVE THE CHICKEN BROTH! Using a small saucepot, cook the veggies in 1 cup of the reserved broth until tender. In a large pot bring the remaining broth and the box of chicken stock to a boil. Break the spaghetti in half and cook in the boiling broth. DO NOT DRAIN. To the cooked spaghetti add the shredded chicken, the vegetables, mushroom soup, pimentos, and cheese. Mix all of the above and transfer to a 9x13 baking dish, and ake in the oven at 350 for 30 minutes.

Lasagna Roll Ups

Anoher recipe from Viv's site...


1 package of lasagna noodles
1 package of Jimmy Dean Sausage
2 links of Italian Sausage
1 large container of ricotta
1 jar of La Madeleine's Tomato Basil Soup
1 bag of shredded Italian Cheese

Brown the package of Jimmy Dean Sausage together with the 2 links of Italian Sausage. Also, cook your lasagna noodles. When finished, drain the noodles, grab your browned meat and set up your rolling station. Take each noodle and spread the ricotta cheese across the length of the noodle. Then, spread a portion of the meat mixture on top of the cheese and roll it up, roll it up, throw it in the pan. Arrange them upright in a deep, baking dish and squeeze in as many of them babies as you can. Pour the sauce on top of the rolls and pop into a preheated 375 degree oven for 30 mintues. After 30 minutes, pull the rolls out of the oven and spread the shredded cheese on top. Pop back in the oven for another 15 minutes. Garnich with pamersan cheese

Chocolate Turtle Cake

This recipe came from my ptographer friend Viv's site. This cake is TO DIE FOR!! This is best served warm, but just as good cold. I think this is Stephens favorite cake!


1 box German Chocolate Cake mix
1 pkg (14 oz.) caramels
3/4 stick of margarine/butter
small can of evaporated milk
chopped pecans
chocolate chips

Preheat your oven to 350 degrees. And start out by preparing the cake mix as directed on the box. Spray a 9x13 pan and pour half of the cake mix in it. Spread it out evenly and bake for 15 minutes. Next, unwrap your caramels and combine them with the butter and evaporated milk in a saucepan. Melt slowly. Pull the cake out of the oven and pour the caramel on top of the bottom layer of the cake. Top with the remaining cake batter, chips, and nuts. Bake an additional 25 minutes and you're done!

For step by step pictures, visit www.heartspunimagery.typepad.com

Soft Taco Casserole

I made this tonight for dinner, and Stephen put this in his top 5 favorite meals.

1 pound ground beef/turkey
Taco Seasoning
Refried Beans
Cream of Mushroom Soup
1 small container sour cream
1 can Rotel
Flour Tortillas
2 Cups cheese

Brown turkey/beef and add taco seasoning and refried beans. In a small bowl, mix together soup, sour cream and rotel. Spoon meat mixture into flour tortillas and roll up and place in a 13x9 inch pan. Spread soup/sour cream mixture evenly on top. Bake at 350 for 20-35 minutes. Take out of the oven, cover with cheese and put back in the over for an additional 10 minutes.

Reese’s Cup Chocolate Peanut Butter Cake

I just finished this cake for Stephen for Father's Day. I haven't baked in a while, and I thought Father's Day was a good opportunity to make this. He LOVES anything chocolate and peanut butter!

UPDATE: This cake was not as good as I thought it was going to be. I have not found a chocolate cake that I LOVE. This one was okay, but one of the layers fell apart when taking it out of the pan. The frosting however, was DELISH!! Overall I think it was pretty good.

Reese’s Cup Chocolate Peanut Butter Cake

Ingredients:
For the cake:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:
1 ½ – 2 batches peanut butter frosting
miniature Reese’s cups, halved and/or chopped

Peanut Butter Frosting

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth





Directions:
For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Sunday Crockpot Chicken

4 to 5 boneless, skinless chicken breasts cut into cubes
poultry seasoning
sliced American cheese
2 cans cream of celery
3/4 cup of sour cream
1 box of chicken stuffing (use low sodium if you can find it)
1 stick of butter, melted.

First layer the chicken on the bottom of the crockpot, then sprinkle with seasoning. Next layer the cheese on top of the chicken (I think I used about 6 slices). Then mix the soup and sour cream together and layer on top of cheese. Finally spread the dry stuffing mix over the soup mixture and top with melted butter. Cook on low in the crockpot for 4-6 hours.

Cookies and Cream Rice Krispy Treats

These looked yummy!!!

Ingredients
1/2 cup bittersweet chocolate, coarsely chopped
4 tbsp. unsalted butter
10 oz. marshmallows
1 tsp. vanilla extract
6 cups Rice Krispies
20 Oreo cookies, coarsely chopped
4-6 oz. white chocolate, chopped
Finely chopped Oreos, for topping

Directions
Place bittersweet chocolate in a small microwave safe bowl. Microwave in 30 second intervals, stirring in between, until completely melted. Set aside. Grease a 9×13″ pan.

Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir until melted and well combined. Turn off heat and stir in the melted chocolate and the vanilla extract. Gently stir in the Rice Krispies and coarsely chopped Oreos, and mix to coat evenly. Press the mixture into the prepared pan, leveling the top. (I like to use a piece of plastic wrap over my fingers and press it down with my hand.) Allow to cool completely.

Once cooled, cut into squares. Place white chocolate in a heatproof bowl set over a pan of simmering water, and stir until completely melted. Place the finely chopped Oreos in another bowl. Dip the top of each square into the white chocolate and then the finely chopped cookies. Set aside to cool and let the chocolate set completely. Store in an airtight container.

Strawberry Cake

I've never been a strawberry cake person...I prefer chocolate, but I made this for a coworker and I loved it! It is so good!

1 box strawberry cake mix
1 sm box strawberry jello
4 eggs
1/2 c water
3/4 c oil
6 oz frozen (thawed) strawberries

Beat first 5 ingredients for 2 minutes, add thawed strawberries and mix well. Bake in 3 (I've always used 2) 8" greased and floured pans at 350 or until done. frost with cream cheese icing

Cream Cheese Icing
1 stick margarine
1 8 oz cream cheese
1 tsp vanilla
2 lb powdered sugar

Cream margarine, cream cheese and vanilla. Add powdered sugar and beat until creamy

Cranberry Almond Granola

This looked like a good snack to try. We're going to be going on a road trip and we wanted a healthy snack option on the road. Plus we like to eat yogurt, and granola is always good in yogurt. I found this on Laurasrecipecollection.wordpress.com


Ingredients:
1.5 cups oats
3/4 cup nuts (I think I'll try almonds)
3 Tbsp. maple syrup
1 Tbsp. honey
1/8 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
1/8 tsp. nutmeg
1/4 cup dried cranberries

Directions:

Pre-heat oven to 300.

Mix together everything Bake for about 30 minutes, stirring occasionally, until it is golden brown.

Rainbow Cake

This looked like a fun cake to try...photo from www.omnomicon.com


Sunny Day Rainbow Cake

2 boxes white cake mix
24 oz of clear diet soda (2 cans, ginger ale and sprite work well)
gel food colouring
16 oz whipped topping
2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)

The Dieting
Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it.

The Rainbowing
Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.

Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.

Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.

The Frostinging
Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if you’re into that.

Frost your fat-free cake with your fat-free whipped frosting. Eat.

Alton Brown's "The Chewy"

Yes, another chocolate chip cookie recipe. I'm looking for a good one, one that is good all the time. I'll make these...eventually and update when I do. Recipe from Food Network


2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Strawberry Lemonade Cupcakes

I found this recipe on Annie's Eats...and they looked beautiful, and they sounded perfect for spring/summer!

Note: I've made these 2 times now, and the icing turns out thin. I thought that maybe I did something wrong the first time I made them, so I was very careful the next time. Cream cheese icing is usually always thinner, but this doesnt want to stand up, even after adding more powdered sugar, and it makes more than enough. You could probably double the cupcake recipe and still have plenty left over

Yield: about 21 cupcakes

Ingredients:
For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

Directions:
To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices.

Wilton Buttercream Icing

This is the buttercream I use for my cakes, it's the Wilton recipe

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Makes: About 3 cups of icing.

Crockpot Hawaiian Chicken

Found this recipe on Stephanie Cooks, and I thought it would be an intresting recipe to try. I get tired of the same ol' chicken. Not sure if I can get Stephen to try it, he's not much for pineapple....except in drinks!

Ingredients:
4 boneless, skinless chicken breasts
salt to taste
1 (15 ounce) can pineapple slices, juice reserved
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch

Directions:
Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stgir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or high for 2 1/2 to 3 hours. Serve over white rice

Pioneer Woman’s Good Ol’ Basic Chocolate Chip Cookies

Another recipe found on Sing for your Supper and these looked good. I've said before that I love a 'pretty' chocolate chip cookie. Nestle's recipe just never turns out pretty and I can't figure out why. These looked good!


1/2 cup margarine
1/2 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 PLUS 2 tablespoons all-purpose flour
1 heaping teaspoon instant coffee granules
1 rounded teaspoon baking soda
1 1/2 teaspoons salt
3/4 cup semi-sweet chocolate chips
1 heaping cup milk chocolate chips
2 tablespoons flax seed, slightly crushed with rolling pin

Preheat oven to 375 degrees.

In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.

In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired. (which it definitely was not.)

Stir in chocolate chips.

Drop balls of dough on a cookie sheet and bake 11 to 13 minutes. Remove from cookie sheet and eat warm.

Pizza Dough

One time when my brother and sister in law came down, she made pizza with this homemade crust. It's very good!

1/4 c warm water
1 pkg rapid rise yeast
1 c warm milk
1/4 c sugar
4 c flour
1 egg
1 tsp salt

Dissolve yeast in water. Add rest of ingredients, flour last. Add as much flour as you can stir in. Knead rest of flour into dough, may be +/- 4 c. Cover bowl and let rise for 1 hour. Makes 2 pizza crusts.

Supper on a Breadslice

Another good family recipe. I don't know if my grandmother came up with this recipe, but this was always another favorite.

2 lbd ground meat
1/4 c minced onion
1 1/2 tsp salt
1 tsp accent (I ususally just used the accent or the salt. If I used the salt I cut it down some.)
1 sm can carnation milk
1/8 tsp pepper (more or less to taste)
20 crushed crackers (again, I just eyeball it and use about a sleeve)
2 tsp mustard (once again, we eyeball it until it looks and taste about right)
1/2 lb velveeta
Hamburger buns

Brown meat and drain if needed. Combine all other ingredients until all is combined and cheese is melted. Scoop desired amount onto (1/2) hamburger buns and bake at 350 until the buns are crispy, about 10 minutes.

Fried Rice

I cam across this recipe on http://singforyoursupperblog.com/, and since Stephen asked me to make sweet and sour chicken again I thought I'd try this recipe out.

2 cups enriched white rice (I used Minute Rice)
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste

Cook rice according to package directions. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Broccoli and Cheese Casserole

I think just about everyone has a variation of this recipe, but this is ours.

1 small jar cheese whiz (I can only find the large jars so I just don't use it all, and my mom has used velveeta)
1 box frozen chopped broccoli (again, I can only find the bags now, so I just use that)
1/2 stick butter
1 c cooked rice
1 can cream of mushroom soup

Thaw broccoli, then mix with butter and cream of mushroom soup. Simmer and add rice to the mixture. Stip in cheeze whiz until melted and combined well. bake at 350 for 30 minutes.

Tea Cakes

This is my grandmothers recipe, and a family favorite. we only got to really see my grandparents on holidays and she always had a batch of these. They don't sound like much, and some people say they would be better with icing but no one in my family agrees! It's sort of like a sugar cookie, but not.

4 sticks butter
3 c sugar
1 c buttermilk
2 tsp baking soda
2 eggs
2 tsp vanilla
9 c flour...that's right 9

Mix everything together and bake at 350 for 12-15 min. You'll have to have a very large bowl and you won't be able to use a mixer with all that flour. I always make my mom be the one to mix it with her hands!

Strawberry Shortcake Trifle

I LOVE strawberry shortcake and I love this recipe! For the pound cake, I use a homemade recipe, but you could easily use frozen pound cake. My mom used to make the pound cake recipe below, but always made a chocolate pound cake with a chocolate frosting. I'll post that recipe too.

1 pint fresh strawberries
2 tbsp sugar
2 c vanilla pudding
3 oz cream cheese
2 cup pound cake (recipe below)
Whip Cream/Cool Whip

Slice 1 cup strawberries, reserve 3-4 for garnish. Arrange along the sides of trifle. In a mixing bowl beat pudding and cream cheese on medium speed until combined. Blend remaining berries in a food processor, add sugar. Place 1/2 the cake on the bottom, pour 1/2 pureed berried on top of cake. Top with 1/2 pudding. repeat until all is gone. Top with whip cream and reserved strawberries. Cover and chill over night.

Pound Cake

1 C butter
1/2 C shortening
3 C sugar
5 eggs
3 C flour
1/2 tsp baking powder
1/2 tsp salt
1 C milk
1 tsp Vanilla
For chocolate pound cake - add 4 tbsp cocoa

Cream together butter and shortening. Add sugar. Add eggs one at a time beating after each. Add vanilla. Sift dry ingredients together. Alternate dry ingredients and milk to mixture. Bake at 325 for 80 minutes in 2 10 inch round pans or bundt pan.

Chocolate Icing for Chocolate Pound Cake

1/2 c cocoa
1 stick butter
1 box powdered sugar
1 tsp vanilla
1/4 c milk

Melt butter over low heat and add all other ingredients. Spread warm icing over cooled cake. You have to work fast, because the icing starts to harden.

Cupcake Bites!!!

Okay, so these aren't the cutest and most professional looking cupcake bites....and they don't compare to Bakerella's, but I have been wanting to make them! And they tured out so good. These were red velvet cake with cream cheese icing. For full instructions on how to make these and more cake balls, visit Bakerella.com. I can't wait to try more! They were fun to make, especially since Stephen was in charge of sprinkles and the M&M's on top.

Corn Pudding

This is a recipe I grew up eating, and one of my favs. I don't share it very often, because when I say "Corn Pudding" people turn their nose up....corn and pudding just don't go together. But I promise....it's good!

1 can Cream style Corn
1 egg
1 cup milk
1/4 cup sugar (I always use a little more and make it a little sweeter)
1 c cracker crumbs (I just eyeball it, I usse about 1/2 a sleeve of crackers)
1/2 stick butter

Preheat oven to 400, and melt butter in a 9x9 pan. Mix all other ingredients together and pour in pan with melted butter. Bake at 400 for about 30 minutes, or until edges are brown.

Herb Rub for Pork Tenderloin

I got this from a friend of mine. I'm always looking for new ways to cook pork. This recipe is from Paula Dean.

1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Just mix it up and rub it into the pork loin! (I of course added a little extra garlic, little less salt, and was out of basil so substituted oregano.) I let mine sit for a few hours in the fridge before cooking. I did just a 1lb pork tenderloin, so I browned all sides on the stove, then put it in the oven at 400 for just 15 minutes, then did a foil tent for 15 more and it was perfect!

Chocolate Chip Pecan Pie

I came across this recipe a couple of years ago when I was looking for a pecan pie recipe for our first Thanksgiving in our house. When I saw that it had chocolate chips, I knew it would be good. It has become one of our favs to make at Christmas and Thanksgiving...

3 eggs
1 1/2 c sugar
1/2 c flour
6 tbsp melted butter
1/2 tsp salt
1/2 tsp lemon juice
1/2 c corn syrup
1 1/2 c chocolate chips
1 1/2 c chopped pecans
9 in pie crust (deep dish.... I always have enough to make 1 full pie, and about 1/2 another)

Preheat oven to 350. In a large bowl beat eggs until light and fluffy. Add sugar, flour, melted butter, salt, lemon juice and corn syrup. Mix thoroughly and add chocolate chips and pecans. Pour into pie shell. Bake at 350 for 45 minutes or until golden brown.

***I reduced the heat to 300 and cook it for about 1 hour and 15 minutes. I was having trouble with the middle not being set and the top getting too dark.

Oreo Fudge Bars

I found these on another blog....they looked soooooo good!


Ingredients
1 18 oz. package of Oreo cookies
1 stick unsalted butter, melted
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (I used semi-sweet)
1/2 cup mini chocolate chips (I just used another 1/2 cup of regular sized semi-sweet chocolate chips)
1 cup white chocolate chips, melted (optional)

Directions
Preheat the oven to 325 degrees F.

Line a 9×13 pan with foil and lightly spray with cooking spray. Set aside 6 Oreo cookies for the topping.

In a small food processor grind the rest of the cookies. If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs. Add the salt to the crumbs and stir to combine. Melt butter and gently stir together with the cookie crumb mixutre. Press firmly into the bottom of the prepared pan. Coarsely chop the remaining cookies into chunks and set aside.

Over a double boiler or in the microwave, melt 3/4 cup semi-sweet and 1/2 cup milk chocoalte chips (or semi-sweet) together with the condensed milk and vanilla. Stir frequently until smooth. Spread evenly over the prepared cookie crust.

Sprinkle the mini chocolate chips (or semi-sweet) and the Oreo cookies chunks over the top of the filling. Press down gently into the chocolate topping. Bake for 20-22 minutes oven. Allow to cool on counter for 1 hour. Melt white chocolate in over a double boiler and drizzle over the bars. Chill in fridge until completely cold and set before cutting into bars. If the bars are not thoughroughly chilled they will make a mess.

Peanut Butter Chocolate Bars

I was in the mood for something sweet, but didn't really want to bake anything. I remembered I saw this recipe on someones blog and since I had everything I decided to make it. Plus it gave me a reason to try out my new food processor I got for christmas! The recipe originated from Allrecipes.

Ingredients:
2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar

Directions:
1- In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Take a sheet of wax paper and tightly press it over the peanut butter mixture, pressing down to even out the mixture. Refrigerate for 10 minutes or more. Remove wax paper.

2-Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Allow to chill completely, then slice into pieces.

Happy Hour Sliders

Another recipe from Healthy Decadence on discovery health channel...they looked yummy! Another recipe I'm not sure how well we can eat since surgery, but I wanted to share.

Olive oil spray
11 ounce tube refrigerator crusty French loaf dough
18 ounces 96% lean ground beef
salt and pepper, to taste
Green leaf lettuce (optional)
12 1/8-inch thick plum tomato slices (optional)
24 dill pickle rounds (optional)
Ketchup or Dijon Mustard, to taste (optional)
3 slices (3/4 ounce each) 2 percent milk American cheese slices (optional)

Preheat the oven to 350 degrees. Mist a 13x9x2 inch glass baking dish with spray.

Remove the dough from the tube and place it on a cutting board. Cut it into 12 equal rounds (about 1-inch thick each). Place the rounds side by side (cut sides should be on the top and bottom) on the baking dish leaving about 3/4-inch between them. Press each, to flatten it slightly to about 2-1/2 inches in diameter. Transfer the sheet to the oven and bake the rolls for about 20-22 minutes until they are golden brown and no longer doughy in the center.

Place a sheet of waxed paper on a flat work surface. Divide the beef into 12 equal amounts. Roll each into a ball, packing the meat tightly, then press each into a 3-inch diameter patty. Season both sides of the patties with salt and pepper. Cover and refrigerate the patties until the rolls are cooked.

Meanwhile, preheat a grill to high heat. Arrange the lettuce, tomatoes, pickles, ketchup and/or mustard, if using, on a platter or in small bowls to accompany a platter big enough to hold 12 sliders. Cut the cheese slices in quarters, to make 4 even squares, if using.

Let the cooked rolls cool for about 2 minutes until warm. Cut each open to make a mini bun. Place the patties on the grill. Grill them about 45 seconds per side for medium rare or until desired doneness is reached. Add one cheese square to each durjng the last 20 seconds of cooking, if using.

Then place one patty on each bun. Transfer them to the serving platter. Serve immediately with optional ingredients, if desired.

Makes 12 sliders. Each slider has: 113 calories, 11 g protein, 12 g carbohydrates, 2 g fat, less than 1 g saturated fat, 23 mg cholesterol, 0 g fiber, 187 mg sodium

Traditional Slider (1 each) has: 173 calories, 8 g protein, 15 g carbohydrates, 9g fat, 4 g saturated fat, 24 mg cholesterol, less than 1 g fiber, 323 mg sodium

Mom's Banana Bread

I LOVE this recipe, always comes out so good. When we buy bananas, I don't eat them after they start getting the spots on them....so I save them for this recipe. Just made this last night. This is not my mom's recipe, it's actually called Mom's Banana Bread in my Cooking Light cookbook. That's right, it's light! So that means you can eat several pieces, right? Stephen and I can't stay out of it!

1 Cup sugar
1/4 cup light butter, softened
3 ripe bananas
1/4 cup fat-free milk
1/4 c low-fat sour cream (I always use the fat-free)
2 large egg whites
2 cups flour
1 tsp baking soda
1/2 tsp salt
walnuts/pecans - optional (I always add nuts. I never measure them, just pour them in)
cooking spray

Preheat oven to 350. beat the butter and sugar at medium speed until well-blended. Add banana, milk, egg whites, and sour cream. In another bowl, combine flour, salt and baking soda. Add the flour mixture to the sugar mixture and beat until blended. At this point, add in some nuts if you want to.

Spoon mixture into about 5 mini-loaf pans coated with cooking spray (the recipe actually says 4 (5 x 2 1/2 inch pans) but there is always enough to make a 5th. Bake at 350 for 30-45 minutes, or until a toothpick comes out clean.

To make one 9 inch loaf, spoon batter in a 9 x 5 inch loaf pan and bake at 350 for about 1 hour and 10 min. I've tried the big loaf, and I just like the mini loaves better. It didn't seem like the big loaf cooked as well for me, but I'm always afraid of over cooking or burning it.

4 servings per (mini) loaf, serving size 1 slice:
147 calories
2.2 g fat
2.5 g protein
30.2 g carbs
1.1 g fiber

Potato Skinnys

Ingredients:
4 medium (6-8 ounces) baking potatoes
1 teaspoon extra virgin olive oil, divided
Olive oil spray*
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
4 slices center cut bacon, chopped
1-1/2 ounces (about 3/4 cup) finely shredded, 75 percent light cheddar cheese
2 tablespoons chopped chives
1/4 cup light or fat free sour cream (optional)

Preheat the oven to 425 degrees.

Scrub the potatoes very well with a vegetable brush. Using a fork, poke each 5 times. Rub the outside of each with 1/4 teaspoon olive oil. Place them directly on an oven rack and bake them for approximately 50 minutes to 1 hour or until tender through. Let them cool for 1-2 hours or refrigerate them in a re-sealable plastic bag for up to 1 day.

Cut the potatoes in half lengthwise. Using a spoon, carefully scrape out the centers of the halves, leaving an even 1/2 inch thick potato shell in tact.

Spray a medium, non-stick baking sheet with olive oil spray. Arrange the potato shells on the baking sheet, so they barely touch. Lightly spray the tops with olive oil spray then sprinkle them evenly with the garlic, cayenne, and salt. Bake them for 10 minutes.

Meanwhile, place a small, non-stick frying pan over medium-high heat. Add the bacon and cook it, stirring frequently until barely crisped, about 3-5 minutes. Transfer the bacon to a medium shallow bowl lined with a paper towel to drain.

Then sprinkle the cheese, bacon, then chives evenly over the baked shells. Bake them for an additional 15-18 minutes more or until the potatoes are lightly browned. Top with sour cream if using. Serve immediately.

Chocolate Cookie Crunch Frozen Yogurt Cake

Another recipe from discovery health channel, from the show Healthy Decadence

Ingredients:
56 ounce container plus 4 additional cups fat free vanilla or chocolate frozen yogurt
14 reduced-fat chocolate sandwich cookies, divided
Fat free frozen whipped topping (aerosol-type), optional

Remove the full container of frozen yogurt from freezer to soften slightly, about 10-20 minutes.

Place 10 of the sandwich cookies in a re-sealable bag. Using a meat mallet, crush the cookies until they are slightly larger than crumbs.

Cut a piece of aluminum foil big enough to cover the bottom of an 8-inch spring form pan and to extend at least one inch up the sides. Wrap the outside of the bottom of the pan with the foil, securing it on the sides.

Using a spoon and or spatula, spoon 3/4 of the container into the pan, creating a smooth layer as you do. When it is completely smooth, return the remaining yogurt to the refrigerator. Sprinkle the crushed cookies evenly over the top. Reserve the bag. Cover the pan with plastic wrap and freeze it for about 30 minutes or until it is solid.

Crush the remaining cookies into fine crumbs. Reserve them. Remove the remaining yogurt from the freezer to soften, about 10-20 minutes. When soft, remove the pan from the freezer. Spoon small amounts of the remaining yogurt over the crumbs until a thin layer if formed, creating a barrier to keep the crumbs in tact. Then add the remaining yogurt to form an even layer with a smooth surface. Return the cake to the freezer for another 30 minutes or until solid.

Remove the cake from the freezer. Run a dishtowel under hot water and ring it out. Then wrap it around the sides of the cake pan to help the pan release. Repeat if necessary, squeezing the pan very gently as you to until you can see the cake pulling away ever so slightly. Then remove the rim. Remove the foil and place the cake on a plate or serving platter large enough to hold the cake, but small enough to fit in the freezer. Freeze the cake for another 15-30 minutes or until the edges are frozen solid again.

Sprinkle the remaining crumbs evenly over the top and sides of the cake to completely cover it. (You'll need to press them into the sides). Freeze it again for at least 30 minutes or until frozen solid. Cut the cake into 12 equal slices and serve immediately or return the leftovers to the freezer.

Turtle Cake

This is another recipe from Viv at heartspunimagery.typepad.com, so I can't take the credit. We were having a potluck at work tonight and I decided at the last minute to make this cake only because Stephen had to run to the store so I had him pick up the caramels. It was a HUGE HIT!! For step by step pictures, visit Viviana's site.

1 box German Chocolate Cake mix
1 pkg (14 oz.) caramels
3/4 stick of margarine/butter
small can of evaporated milk
chopped pecans
chocolate chips

Make the cake as directed and pour half of the mix in a 13x9 inch pan and bake at 350 for 15 minutes. While that is in the oven, melt the caramels, butter and evaporated milk over low heat. Pour caramel over the cooked cake, along with other half of the mix. Top with chocolate chips and pecans and put back in the oven for 30 minutes. I suggest eating this while it's still warm.....VERY GOOD!

Cinnamon Toast Crunch Treats

Everyone loves Rice Krispy Treats, but one day I saw somewhere to try the same recipe for Cinnamon Toast Crunch. We are hooked!!!

1/4 cup Butter
1 bag mini marshmallows
5 cups cinnamon toast crunch (I think that's the right amount)

No directions needed.....if you know how to make rice krispy treats, you know how to make these.

Cake Balls

Best Things Ever!!!! I know people have heard of these and I love experimenting with different cake mixes. I've only done a few flavors, but I can't wait to experiment with others.

Baked cake of your choice
Icing to compliment the cake
Candy melts or Chocolate bark for dipping

Bake the cake, and when done crumble the cake and mix in the icing. Roll into balls and freeze for several hours or over night. Dip in chocolate.

Some flavors I've tried:

Chocolate Cake with Chocolate Icing
French Vanilla Cake with Buttercream Icing
White Cake with Vanilla Icing
German Chocolate Cake with Coconut Pecan Icing

Some I'll try soon:
Red Velvet with Buttercream or Cream Cheese Icing
Funfetti with the Funfetti Icing

Hmmmm.....the possibilities!

Chicken Tamale Casserole

I got this in an email from a friend, and I can't wait to try it. From myrecipes.com


1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preparation
1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Luby's Broccoli and Cheese Soup

A friend of mine gave me this recipe, and next time I make it I'm going to have to cut it in half. I've made it once, and half of it is still in my freezer. It was very good though....

8 cups chicken broth
1 can condensed cream of celery soup (I used 98% ff)
3/4 cup chopped onion
3/4 cup chopped celery
2 cups milk (again I used ff)
1/4 cup cornstarch
1/4 cup water
3 cups cooked broccoli florets
3 cups (1 lb) velvetta 2%

in large pot combine, broth, soup, onion, celery. Bring to a boil, reduce heat and simmer for 20 minutes. Add milk and bring to a boil.

in a small bowl mix cornstarch and water until cornstarch is completely dissolved. Gradually whisk cornstarch mixture into boiling soup. Reduce heat and simmer for 5 minutes. Add Broccoli and cheese, stirring until cheese is melted.

Apple Sauce

I haven't tried this yet, but I'm sure I'd like it. I actually like applesauce, and I know Noah would like it.


Adapted from A Year of Crockpotting


4 large apples, skinned & cored
1 lemon, juiced
1/2 tsp cinnamon
1 tsp vanilla
1 t brown sugar
1/4 c. water


Skin, core, and cut your apples into slices. Place pieces into crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add cinnamon and brown sugar. Cover and cook on low for 4-6 hours (of high for 2-3 hours). When the apples are super tender, mash with a potato masher or large fork.

Broiled Tilapia Parmesan

I don't eat fish often, and the only kind I cook it at home it's tilapia. I don't like a strong fish taste, so I don't eat alot of seafood period. I've never had a good recipe for it, but I found this one on allrecipes.com and Stephen made it tonight while I was walking. Really good!


1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Cabbage Tortellini

Let me first say that this is not my recipe. My photographer friend Viviana has started adding recipes to her blog. I wanted to try this recipe, but was a little scared at first. I've only had cabbage at one place, Luby's. And it's usually cooked up with bacon and grease....all the fattening stuff. When I told Stephen about this recipe, he told me he didn't like cabbage. But I told him we were both going to try this recipe to see if we really liked cabbage. He ate it, and he actually liked it. He said it wasn't a top 5 recipe, but he'd eat it again. I was also pleasantly suprised. I made it a little healthier by using whole wheat tortellini and smoked turkey sausage. For pictures of step by step instructions, visit Vivi's site at www.heartspunimagery.typepad.com and click on the recipe button on the right hand side. It's all the way at the bottom, since it was the first recipe she posted.


1 onion (I used frozen onions)
1 head of cabbage
1 package of cheese tortellini
1 can of Rotel
1 pkg. of smoked sausage

Heat up a little olive oil in the pan and dump in the diced onion. Cover and let the onion wilt a little bit. While the onion is cooking, slice up the head of cabbage and put in the pan with the onion, and add about 1/3 cup of water. Cover and let cook for about 10 minutes or so. While your cabbage and onion are cooking up cut up your smoked sausage. Add the sausage and rotel to your pan and cover it. Cook the tortellini and when it's done add to the rest of the mix. Add some grated parmesan and enjoy!

Mexican Corn Bread

I got this recipe from a girl at work. It's simple and easy....just the way I like my recipes.

1 box jiffy corn muffin mix (plus milk and egg per mix)
1/2 can cream style corn
1 lb ground beef/turkey
1 pkg shredded cheese
1 packet taco seasoning
onion and jalapeno

Brown ground beef. In another pan saute` 1/2 onion and jalapenos to taste. (I skipped this step) Add onions and jalapenos to meat mixture. Add taco seasoning to meat mixture. Prepare jiffy cornbread according to box, adding corn to mix. Pour 1/2 of mix in a 9x9 pan. Spoon beef mix over top or cornbread mix. Sprinkle 1/2-3/4cheese over beef mixture. Pour other half of cornbread mixture over beef mixture. Bake according to cornbread box. Sprinkle rest of cheese on top when done.

Chili

Easiest.Chili.Ever! and soooo good. I've made it a couple of different ways, and this last time was my favorite.

1 pound ground beef/turkey
1 small can tomato sauce
1 can ranch style pinto beans with jalepenos
1 can diced tomatoes (or rotel if you like the spice)
1 package Lawry's Chili seasoning

When I first started making this, I wanted the spice so I used the pinto beans with jalepenos and rotel tomatoes. Then I tried to make it with no spice at all (kid friendly) and just used regular pinto beans and diced tomatoes and I didn't think it was nearly as good. This last time I made it I used the beans with jalepenos, regualr petite diced tomatoes, and I just grabbed a can of tomato sauce and didn't look at the can until after I poured it in. I noticed it was hot mexican seasonings....and I just went with it. It turned out the best. Just the right amount of spice!

Chicken Tortilla Soup

I love soup and I can across this recipe that I can't wait to try. I'll update once I've tried it.


Ingredients:
2 skinless chicken breasts frozen
1 10 oz package frozen corn
1 10 oz package frozen chopped onion
2 garlic cloves, pressed
24 oz chicken broth (I used two 14.5 oz cans)
10 oz tomato sauce
10 oz diced tomatoes with green chiles
2 tsp ground cumin
1 tsp chili powder
sprinkle of dried cilantro
1 bay leaf
Salt & Pepper

Directions:
Combine all ingredients in a slow cooker and cook on low heat for 6-8 hours. Shred chicken before serving.

French Dip Roast in the crockpot

I love roast, but I came across this recipe and wanted to try something new. And this is the way I want to eat roast from now on. It was so good. I normally don't eat leftover roast...and I ate the leftovers! Found this on DisforDinner.blogspot.com


* 1 large onion, sliced ~ I used 1 cup frozen diced onions
* 1 beef bottom round roast (I prefer chuck roast)
* 1/2 cup water (I think I just followed the direction on the package and added more water)
* 1 package au jus gravy mix
* pepper to taste

* French bread or rolls ~ we actually used the King's Hawaiian rolls since I made this after thanksgiving and we had some leftover.....YUMMY!!!!

DIRECTIONS

Cook on high for 5-6 hours or on low for 10-12 hour, until very tender.
Remove meat from liquid and let stand 5 minutes for juices to settle.
Slice thinly and make sandwiches on French bread using meat and onions.
Serve broth for dipping.

Chocolate Chip Cookie Dough Dip or Chocolate Chip Cheeseball

I made this before for a party I had and it was so good, and very sweet. I served it with graham cracker sticks, I'm not sure if they still make them. But Nilla wafers would be good too. I'm not sure if this is the same one I used, but very similar.

Ingredients:
- 1/2 cup (1 stick) butter (I used I Can't Believe It's Not Butter Light)
- 1/3 cup brown sugar
- 1 tsp. vanilla extra
- 1 (8 oz.) package cream cheese, softened (I used light cream cheese)
- 1/2 cup confectioner's sugar
- 3/4 cup mini semi-sweet chocolate chips

Directions:
1. In a small sauce pan, melt butter and brown sugar over medium heat. Stir continuously until the brown sugar dissolves.

2. Remove from heat and whisk in vanilla extract. Set aside to cool.

3. Beat the softened cream cheese and confectioner's sugar for 1 minute.

4. Slowly beat in the cooled butter/brown sugar mixture. Beat for an additional minute.

5. Stir in the chocolate chips.

6. Pour mixture into serving bowl and refrigerate. (Note: The mixture will be very liquid-like at first. Refrigeration is necessary to make it a better consistency. If you are running short on time, you can also throw the mixture into the freezer for a little bit.)

7. Garnish with additional chips (optional). (I used a spoon to scoop and position extra chips on the top of the dip. This is what my aunt did and I think it makes for better presentation.)

Serve with vanilla wafers or graham crackers.

(Another note: After refrigeration for an extended period of time, your dip will be very solid and un-dippable--your wafers or graham crackers will break! To achieve the best consistency, remove from the refrigerator 15-30 minutes prior to serving.)

M&M Cookies

Makes approximately 15-18 large cookies

Ingredients:
- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tbsp. vanilla extract
- 1 - 1 1/2 cups plain M&Ms

Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

Iced Pumpkin Cookies

I wanted to save this recipe to make for next fall.
(Source: Allrecipes.com)

Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/2 cup (8 tbsp.) butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract

- 2 cups confectioners' sugar
- 3 tbsp. milk
- 1 tbsp. melted butter
- 1 tsp. vanilla extract

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Cupcake Bites

From bakerella.blogspot.com


Easy Cupcake Bites
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (or candy melts for cupcake bottom)
Colored Candy Melts (for cupcake top)
Candy Cup Mold
Sprinkles and m&ms for decoration

After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)
Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.
Chill in the freezer for a few minutes, until they are slightly firm, not frozen.
Melt chocolate bark and candy melts in microwave per directions on package.
Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn't think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.
Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold.
Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.
Decorate.
And, probably impress your friends and family.

Chewy Reese's Pieces Cookies

Another one for Stephen....from www.heatherdrive.blogspot.com

Makes approximately 15-18 large cookies

Ingredients:
- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 1 tbsp. vanilla extract
- 1 - 1 1/2 cups plain M&Ms

Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the Reese's Pieces to taste.

4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a metal spatula.

Peanut Butter Temptations (aka Peanut Butter Cup Cookies)

I haven't made these, but they look good. Just a recipe I want to have on hand to make Stephen sometime. From www.heatherdrive.blogspot.com; also hersheys.com

Ingredients:
- 1/2 cup butter or margarine, softened (I actually used I Can't Believe It's Not Butter Light, and it worked out just fine for these. I don't usually substitute it for real butter, but did this time.)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup creamy peanut butter
- 1 egg
- 1 tsp. vanilla extract
- 1 1/4 cup all-purpose flour
- 1 tsp. baking soda
- a pinch of salt, or a little more if you used unsalted butter
- 2 bags Reese's Peanut Butter Cup Miniatures (you'll likely have some leftovers)


Directions:
1. Combine butter and sugars in mixing bowl. Beat with mixer until light and fluffy.


2. Add peanut butter, egg, and vanilla. Mix until combined well.


3. Add the dry ingredients (flour, baking soda, and salt). Mix on low speed at first, then medium speed for a minute or so (or until combined). Batter will be fairly loose. Chill batter for at least two hours. (Remember to put the peanut butter cups in the fridge, too!)


4. Preheat oven to 350 degrees.


5. Bring dough out of the refrigerator. Using a tablespoon or a cookie scoop, scoop one level tablespoon of dough into each cup of a mini muffin pan.

6. With the pads of your fingers (or thumb), make an indent in the center of each cookie.

7. Bake for 6-7 minutes, or until the cookies get slightly brown around the edges. During baking, remove peanut butter cups from the refrigerator and unwrap.


8. When the timer goes off, remove pans from the oven. The cookies will have puffed up. Push a peanut butter cup down into the center of each cookie. Cookie edges should be even or above the top of the peanut butter cup.


9. Place pans back in the oven and bake for an additional 45 seconds - 1 minute (no longer!). Remove and cool on wire racks for quite a while. The chocolate takes forever to reset. If you rush it, you will smoosh the cookies, or they will fall apart.


Once the peanut butter cookie part is stable (cooled), you can remove the cookies to a cookie sheet to finish cooling, and move on to the next batch!


Makes about 4 dozen cookies.

Snickers Cookies

from www.heatherdrive.blogspot.com

Ingredients:
- 2 sticks butter or margarine, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 tsp. vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 bags Snickers miniatures
- chocolate candy melts, for drizzling
- powdered sugar, for sprinkling

Directions:
1. Using a mixer, combine the butter and sugars until light and fluffy. Add peanut butter and mix until combined.

2. Slowly add eggs and vanilla until thoroughly combined. Gradually add dry ingredients to the mixture.

3. Cover and chill dough for at least 2-3 hours.

4. Preheat oven to 325 degrees. Unwrap all Snickers.

5. Remove dough from refrigerator. Using a tablespoon, measure out a round tablespoon of dough. Put piece of dough on your work surface and flatten with the palm of your hand. Place a Snickers miniature in the center of each piece of dough. Wrap edges of dough around the Snickers, then roll dough between your hands to form a ball.

6. . Place on greased cookie sheet, about 2 inches apart. Bake for 10-12 minutes. (Baking time and temperature may need to be adjusted if using bigger pieces of dough. For me, the perfect amount of baking time was about 15 minutes.)

7. Let cookies cool on wax paper or wire racks.

8. Drizzle cookies with melted chocolate. Once chocolate dries, sprinkle powdered sugar over cookies.

Thick & Chewy Chocolate Chip Cookies

From the blog www.heatherdrive.blospot.com

Makes approximately 18 large cookies

These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you’re using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Ingredients:

- 2 cups + 2 tbsp. (10 5/8 oz.) unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, cooled until warm
- 1 cup packed (7 oz.) light or dark brown sugar
- 1/2 cup (3 1/2 oz.) granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp. vanilla extract
- 1 - 1 1/2 cups semisweet chocolate chips

Directions:

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

4. Roll a scant 1/4 cup of the dough (since I weighed the dough, I did 2.2 oz. per cookie) into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.

5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Lasagna

Another recipe from Stephaniecooks.blogspot.com. I've never made lasagna from scratch. Although I always get lasagna when we eat out at any italian restraunt, I always just buy Stouffers when I want it at home. Well, never again. I first tried this and it was delicious! The 2nd time I tried it I used a different sauce (the light kind....I wouldn't recommend it) and it tasted bland. So the next time I make this I am going to try her sauce in the previous post.


Ingredients:
1 box of lasagna
15 oz. ricotta cheese
2 cups of shredded mozzarella cheese
1 egg
1 jar (or equivalent amount) of sauce

Directions:
Preheat oven to 350
Cook noodles according to package, drain
In a small bowl, beat the egg and the ricotta cheese together until smooth.
Spray a 9x13 pan with cooking spray. Pour some sauce on the bottom of the pan until the bottom is lightly coated.
Lay 3 noodles across the bottom of the pan- top with 1/2 cup ricotta cheese- spread evenly
Sprinkle with mozzarella cheese.
Top with a layer of sauce.
Repeat layering until the ingredients are complete.
Bake for 40 minutes or until hot in the center.

Basic Tomato Sauce

I've never made my own pasta sauce, and I found this one on
http://stephaniecooks.blogspot.com/ and I want to try it soon!

Ingredients:
2 Tablespoons olive oil

1 tablespoon of onion powder (or 1 small sweet onion, chopped)
6 cloves garlic, crushed
2 28-oz. cans of crushed tomatoes

2.5 teaspoons dried parsley

1/2 teaspoon dried basil


2 teaspoons salt

2 Tablespoons sugar
Red pepper flakes (if you want it hot)

Directions:
1. Saute onion and garlic in olive oil over medium-low heat until onion is tender.
2. Add crushed tomatoes, parsley, basil, salt, and sugar.
3. Stir and lower heat to a slow simmer.
4. Allow to simmer for 2-3 hours at a minimum. About 1 hour before done simmering add the red pepper flakes.

Truffle Pie

I made this pie for the first time over thanksgiving, and it was yummy! This has become one of Stephen's and maybe my favorite pies!






Truffle Filling
2/3 cup heavy cream
6 ounces bittersweet chocolate chips
1 9-inch prepared graham cracker crust

Whipped Chocolate Filling
6 ounces bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 teaspoon vanilla

Whipped Cream Topping
1 cup heavy cream
1/4 cup confectioners' (powdered) sugar

Garnish
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate


Directions:
1. For the truffle filling, in a saucepan, bring 2?3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

2. Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1?2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

3. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.

Makes 8 servings

Calzones

I haven't made these yet, and I don't know how well we'll be able to eat them since we had surgery, but they look good!





Ingredients
1 pound cooked Seasoned Ground Beef
1 cup shredded Mozzarella cheese
¼ cup ricotta cheese
1 large egg
1 cup 30-Minute Marinara
1 package (13 ounces) refrigerated pizza dough

Preparation
1. Mix beef and cheeses in medium bowl. Stir in egg and Marinara. Set aside.
2. Divide dough into 4 equal pieces. Roll out each piece on lightly floured surface to 7-inch round. Spoon an equal portion of beef mixture on each round, leaving 1-inch border. Fold dough over to make a semicircle. Pinch edges together and fold over to seal tightly. Place on nonstick baking sheet.
3. Bake in preheated 425ºF oven 20 minutes or until slightly puffed and golden brown.

Prep Time: 10 minutes
Cook Time: 20 minutes

30-Minute Marinara

Ingredients
1/4 cup olive oil
1 ½ teaspoons California Style® Wet Garlic
3 cans (28 ounces each) crushed tomatoes
1 tablespoon Basil Leaves
1 tablespoon Oregano Leaves
½ teaspoon Crushed Red Pepper
1 tablespoon sugar
2 teaspoons salt
1 teaspoon Ground Black Pepper

Preparation
1. Heat olive oil in large pot or Dutch oven over medium heat. Add Wet Garlic and sauté 2 minutes. Add tomatoes, Basil Leaves, Oregano Leaves and Crushed Red Pepper. Bring to a simmer. Add sugar, salt and Ground Black Pepper.
2. Simmer 15 minutes or until flavors have blended. (The sauce should remain vibrant red. If it is cooked too long, color will deepen and the tomatoes will become more acidic.)
Makes:5 quarts

Makes: 4 servings

Chock-Full of Chocolate Chip Cookies

I made these and OMG they are so good! I didn't even add all the chcolate chips because even I, a chocolate lover, thought it was too much. They are really good though.



Baking: 350° F. for about 15 minutes per batch

Ingredients
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoons vanilla extract
4 cups (24 ounces) semisweet chocolate chips

Position a rack in the middle of the oven. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

Sift the flour, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute.

The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the chocolate chips until evenly distributed.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart.

Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes. The cookies will flatten slightly as they cool. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 3 days.

Choices Bittersweet or milk chocolate chips can be substituted for the semisweet chips.

Makes 27 cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies
Ingredients
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Sweetened Dried Cranberries
2/3 cup white chocolate chunks or chips

Preparation
Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes: Approximately 2 1/2 dozen cookies

Twice baked Potatoes

Found on http://stephaniecooks.blogspot.com/. I haven't made these yet, but I want to


Ingredients:
3 Russet potatoes
6 slices of center cut bacon, cooked and crumbled
1-2 tablespoons of cream cheese
1 tablespoon of butter
1/2 cup of shredded, sharp cheddar cheese
1/4 cup of milk

Directions:
1- Using a fork, stab the potatoes a few times. Place them in the microwave and cook until complete.
2- Allow to cool. Scoop out the inside of the potatoes. Place the potato you remove into a bowl.
3- Add the milk, butter, and cream cheese. Beat until well combined. Add more milk if they are to thick.
4- Stir in the cheddar cheese and bacon.
5- Spoon the mixture back in to the potato shells.
6- Bake in 350 degree oven for about 20 minutes or until done.

Spinach-Stuffed Pasta Shells

Update: We tried it and it was decent. I made more than 12 shells, and next time I'll use less spinach and more cheese! Otherwise, they turned out pretty good...something different!


This is a recipe from http://kickinkitch.blogspot.com/ that I haven't tried yet, but I want to.....I'm trying to branch out a little!


Ingredients:
12 dried jumbo shell macaroni
1 10-ounce package frozen chopped spinach, thawed
2 eggs
1 8-ounce package shredded Italian cheese blend (2 cups)
1 cup ricotta cheese
1 26- to 32-ounce jar pasta sauce

Directions:


Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.

Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.

Oreo Truffles

OMG...these are addicting!

1 package oreos (for christmas I used the regular ones and the mint ones)
1 block of cream cheese
dipping chocolate (I used white chocolate bark)

Put oreos in a food processor until finely ground. Add soft cream cheese and mix. Shape into balls and put in freezer for at least 1 hour or until firm. Melt chocolate and dip balls and place on wax paper.

I also tried this with nutter butters (Stephen LOVES anything peanut butter and chocolate) I dipped them in regular chocolate bark. I also want to try them with chips ahoy cookies too.

Sweet and Sour Chicken

I found this recipe on deliciousmeliscious.com

Chicken:
3-4 boneless, skinless chicken breasts (I used 4 small chicken breasts)
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Directions:
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish.

Mix sauce ingredients (below) together and pour over chicken. (I always double this recipe because I like the extra sauce)

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder

Directions:
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Pumpkin Dump Cake

I got the recipe from a girl on thenest.com. I never thought I was much of a pumpkin kind of girl...but this is YUMMY!!!!

1 can pumpkin
1 lg can evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 box yellow cake mix
3/4 c butter, melted
chopped walnuts (optional)

Mix together pumpkin, milk, eggs, sugar and spice in a bowl. Pour in a greased 13x9 inch pan. Pour cake mix on top and the pour melted butter on top of cake mix. Top with walnuts. Bake at 350 for 45 min-1 hr, or until a toothpick comes out clean.

White Chocolate and Cranberry Cookies

About a month ago, Stephen and I stayed at a hotel and they had cookies and milk from 8pm-10pm. While we were waiting on some chocolate chip cookies, they had some white chocolate cranberry cookies. I tried one and I loved them! I've been wanting to bake so I found a recipe. I changed a few things, I used 1 1/2 tsp of vanilla instead of brandy. And I also used splenda and splenda brown sugar instead of the regular sugar and brown sugar.


INGREDIENTS:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries



DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Creamy Chicken Cassarole

This recipe came from Southern Living

3 C chopped cooked Chicken (I use canned chicken...I'm all about making it easy)
1 Can Cream of Chicken soup
1 8 oz carton of sour cream
1 1/2 c crushed ritz crackers
1/4 c butter

Combine first 4 ingredients and spoon into a 9x9 pan. Combine crush crackers and butter and sprinkle over chicken mixture. Bake at 350 for 30 minutes.