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.