Baked Parmesan Fish

Ingredients:

Servings: 4

16 ounces fish fillets
1 egg
2 tablespoons milk
Breading
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:

1 Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.
2 One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
3 Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
4 Can be served with lemon wedges if desired.

Nutritional Facts
Serving Size: 1 (146 g)
Servings Per Recipe: 4

Calories 192.8
Cholesterol 117.2 mg
Sodium 382.8 mg
Total Carbohydrate 3.9 g
Protein 31.3 g

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Cheesy Chicken Lasagna

Ingredients :
2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time.

Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together).
Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan.
Heat over low heat, stirring frequently until dry ingredients are dissolved.

Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently.
Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again.
Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

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Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups

Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups (Adapted slightly from Lisa’s recipe for Double Peanut Butter Chocolate Cups on Thrive Style)

Yields 10 chocolate peanut butter cups

Bottom Layer:

2 tablespoons melted coconut oil (I used Tropical Traditions Organic Gold Label Virgin Coconut Oil)

4 tablespoons smooth peanut butter

1 teaspoon pure vanilla extract

1/4 cup unsweetened cocoa powder

2 packets stevia

Line a mini muffin tray with 10 paper liners.  Stir all ingredients together until smooth and divide between the 10 mini muffin wells (each should be about half full).  (Try not to dribble on the sides since it will give your candy a streaked look.)  Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).

Top Layer:

2 tablespoons melted coconut oil

4 tablespoons smooth peanut butter

1/2 teaspoon pure vanilla extract

1 packet stevia

10 walnut halves (optional)

Stir all ingredients together (except walnut halves) until smooth and divide on top of the set chocolate mixture.  Transfer back to the freezer and freeze until partially solid (about 5 minutes), then lightly press 1 walnut half into the top of each candy (if using the walnut halves).  Return to the freezer and freeze until solid.

Store the treats in the fridge in an air-tight container between layers of wax paper.

Source : http://www.anediblemosaic.com/?p=9725

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Yummy Oven Baked Fried Chicken

All the flavor without all the calories! Yummy!

4 chicken breasts, skinless, boneless, pounded thin
1/2 tsp salt
1 tablespoon Season All (or other seasoning of your choice)
3/4 tsp pepper
1 cup flour
2 tsp paprika
1/2 stick butter

Put the chicken into a bowl of milk to soak for about 25 minutes. Put the salt, Season All, pepper, flour, and paprika into a zipper bag or large bowl.

Preheat the oven to 400 degrees.

Melt the butter and pour into a 9 x 13 baking dish. Make sure the bottom of the entiure dish is coated with the melted butter.

Remove the chicken from the milk and shake off any excess milk, then dip (or shake) each chicken piece in the seasoning mix that's in the zipper bag or bowl. Be sure each chicken breast is well coated with the seasoning, then place it in the baking dish.

Bake for 20 minutes, then turn each piece of chicken and bake for another 20 minutes, or until cooked through.

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Fruit Pizza

INGREDIENTS
1½ cups sugar
2½ cups flour
½ teaspoon baking powder
½ teaspoon salt
14 tablespoons (1¾ sticks) unsalted butter, softened
2 teaspoons vanilla extract
2 large eggs
FOR THE FROSTING:
12 ounces cream cheese, softened
7½ tablespoons unsalted butter, softened
1 teaspoon vanilla
1¾ cup powdered sugar
assorted fresh fruit cut into slices
INSTRUCTIONS
Beat the butter and 1½ cups sugar together in a large bowl until fluffy, 3-5 minutes. Add vanilla and eggs and mix until combined. Add the dry ingredients (flour, baking powder, salt) and mix until just combined, about 30 seconds. Chill the dough.
Preheat oven to 350. Roll chilled dough into one big cookie and place on a round baking stone. Sprinkle with 2-3 tablespoons sugar. Bake for 17-20 minutes. Let cool; chill in fridge.
Mix frosting ingredients together and spread on chilled cookie. Chill again to set and thicken the frosting.
Top with fresh fruit. Cut into slices and serve!
NOTES


 We LOVED that the dough was slightly underbaked, but if that’s not your thing, bake the dough for an additional 5-10 minutes.
  Source: http://pinchofyum.com/fruit-pizza

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Caramel Cheesecake Apple Dip (3 Ingredient 3 Minute Recipe)

Ingredients

• 2 (8 oz) pkg cream cheese, chilled
• 1 cup caramel ice cream topping, chilled (I used Hershey's in the glass jar)
• 1 store bought graham cracker pie crust, crumbled

Directions

• Place cream cheese in a mixing bowl and using an electric mixer, whip cream cheese until smooth and fluffy for about 1 minute. Stir in caramel ice cream topping. Break graham cracker pie crust into pieces and place pieces in a ziploc bag, then seal bag and using a rolling pin crush graham cracker crust pieces until finely broken (there should no longer be chunks). Serve with apple slices. Dip apple slices into caramel cheesecake dip then into broken graham cracker crust. Store cheesecake dip in refrigerator up to one week.
• Note: this dip is also delicious with a bit of cinnamon (about 1/4 tsp) and a few dashes of nutmeg mixed in.
• Recipe Source: Cooking Classy

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Chocolate Chip Cookie Dough Blizzard

Ingredients (2 servings)

Cookie dough

• 1/2 cup unsalted cashews
• 1/4 cup rolled oats
• 1/4 cup whole wheat pastry flour (other flours may work)
• 1/2 tsp kosher salt
• 1.5 tbsp natural cane sugar
• 1/2 tsp pure vanilla extract
• 3-4 tbsp pure maple syrup (or a bit more if dough is too dry)
• 1/4 cup dark chocolate chips

blizzard

• 3 peeled and frozen bananas, cut into 1 inch chunks for easier processing
• Splash of non-dairy milk (if needed)
• 2 tbsp cookie dough (from above)

Instructions

Cookie Dough

• In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.

Blizzard

• In a large food processor, add in your 3 frozen bananas. I like to cut my bananas into 1 inch chunks before freezing.
• Process bananas, stopping to scrape down the sides of the bowl as necessary.
• Finally, add in your cookie dough and process until combined.
• You should have a soft serve type consistency when done. To make the blizzard simply stir in your desired amount of mini cookie dough balls, pour into a glass, and serve with a spoon.
• Makes 2 servings.

Source : http://ohsheglows.com/recipage/?recipe_id=6001791

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SLOW-COOKER SALSA CHICKEN

OH YUM!!!!
SLOW-COOKER SALSA CHICKEN!

This is low fat and Low Carb Recipe
Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded (you can leave these out if you are concerned about the carbs)
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

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Caramel Toffee Crunch Cheesecake

Caramel Toffee Crunch Cheesecake

Crust:
3 cups graham cracker crumbs  (about 2 packages crushed graham crackers)
1/2 cup toffee bits (I used the kind of Heath that has some chocolate on it)
pinch salt
1/2 cup brown sugar
2 sticks butter (1 cup), melted
1 1/4 chocolate chips


Preheat the oven to 300º. Combine everything except the chocolate chips. Press into a springform pan lined with parchment paper. Push all the way up the sides and press in firmly. Sprinkle with the chocolate chips. Set the springform pan on a baking sheet (just in case it drips). Bake for about five minutes or until the chocolate chips are melty. Smooth them out with an offset spatula. Throw it in the freezer while you prepare the filling.

Filling:
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 tablespoon vanilla
1/4 cup caramel topping (recipe below)
4 eggs, lightly beaten

Beat the cream cheese, sugar, and sour cream for a few minutes until the sugar is dissolved. Add the vanilla and caramel and beat well. Add the eggs and beat just until combined. Pour into chilled crust. Wrap the springform pan with a couple of wet dishtowels (this helps the cheesecake to cook more slowly and evenly). Bake for 1 hour and 20 minutes. The center will still be jiggly, but never fear, it shall set in the end. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes (this helps the cheesecake to cool more slowly and evenly and prevents cracking). Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

Topping:
1 cup whipping cream
3 tablespoons powdered sugar
1/2 cup caramel
1/2 cup toffee bits, plus more for garnish (again, I used the chocolatey heath bits)

Beat the whipping cream and sugar in a chilled bowl until stiff peaks form.
Combine the caramel and1/2 cup of toffee. Place small chunks all over the top of the chilled cheesecake and carefully them spread them together (it will be pretty thick, so don't just plop it all on thinking you'll be able to spread it out). Pipe some whipped cream along the edge and garnish with more toffee bits. Slice with a large wetted knife for cleaner slices.

Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream

In a medium sauce pan, combine the sugar and syrup. Don't leave out the syrup, it helps prevent the caramel from crystallizing. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup.
Read more at http://www.yammiesnoshery.com/2012/04/caramel-toffee-crunch-cheesecake.html#8ERTvugtKYVgRZo4.99

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Triangles of Puff Pastry with Cheese

Ingredients:

    400 gr. flour
    300 gr. cheese
    250 gr. margarine
    50 gr. sesame
    1 egg
    200 oz. water
    1 fresh yeast
    50 ml. cooking oil
    salt

Preparation:

Put the flour in a bowl and deeper salt them. Crushed yeast with your hands and add to the pot. Add water and oil and dough by hand. On working table sprinkled with flour from the dough with roll the stretched crust. In the middle of crust put half of the margarine and all 4 sides of the crust pressed inland. Since so bent peel again stretched crust, in the middle put the remaining butter and in the same way pressed. On the third time from bent crust stretched crust, we overlap three times and leave in a bowl in the refrigerator for 15 minutes.


We crushed cheese with a fork. Break the egg and add it white to the bowl with cheese, and egg yolk leave aside in a bowl. They mix the white and cheese with a fork. Remove the crust from the refrigerator and on tne desk sprinkled with flour again stretched crust and cut into squares. On each square adhesive in 1 teaspoon of the filling and fold to form triangles. Triangles sit in pan for baking. Egg yolk matinee with a fork and with brush varnished triangles and strew with sesame seeds. We put the pan in the oven and bake 30 minutes at 180˚C. Triangles serve up the bucket with another pastry.

Bon appetite!!!

Read more: http://www.easymakerecipes.com/triangles-of-puff-pastry-with-cheese/#ixzz2mXvz6pmt

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Thai Salmon Stir Fry

Thai Salmon Stir Fry

Ingredients (Serves 2)

200 grams Salmon Fillets
1/2 Bunch Broccollini
150 grams Green Beans
1 Small Carrot
1 Red Chilli Pepper
1/4 Cup Fresh Coriander
1 Teaspoon Ginger
1 teaspoon Garlic
1 Tablespoon Extra Virgin Cold Pressed Olive Oil

Note: This also tastes great with Tamari sauce drizzled over the top but this will increase the sodium intake.

Cooking Instructions

Pre heat a large fry pan on medium and pour olive oil onto pan.

Cut garlic into tiny pieces and chilli pepper into thin strips and pour over pan.

Trim beans, cut carrot into very thin strips and cut broccollini stalks into quarters and place onto fry pan and then grate the ginger over and stir through.

Keep tossing mix every minute or so for approximately 5 minutes.

Place salmon onto a non stick fry pan and cook to your liking.

While salmon is cooking, pull coriander and mint leaves off the stalks and place into a large salad bowl.

Once vegetables are cooked, remove from pan and place into the salad bowl with the mint and coriander and stir through.

Remove salmon fillet from pan and cut into cubes.

Add salmon cubes to the salad bowl then distribute into two plates or bowls and serve.

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Limoncello Lemon Cake

adapted from Erika Kerekes

2 eggs

1 cup vanilla Greek yogurt

1 cup sugar

1/4 cup canola oil

zest of 1 lemon

3 Tbs Limoncello (or lemon juice)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Glaze

1/2 cup powdered sugar

1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)

1 tsp lemon zest

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice.  In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.

Spray an 8.5 x 4.5-inch loaf pan (or alternatively 3 mini loaf pans, 5 3/4 x 3 inch) with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes for the larger loaf pan or 30-35 minutes for the smaller loaf pans, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pans and continue cooling on a wire rack.

When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth.  Drizzle the glaze over the cake.

Source: http://livlifetoo.blogspot.ca/2011/03/limoncello-lemon-cake.html

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Pan-Grilled Salmon with Pineapple Salsa

Ingredients:
1 cup chopped fresh pineapple
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon rice vinegar
1/8 teaspoon ground red pepper
Olive oil cooking spray
4 (6-ounce) salmon fillets (about 1/2-inch thick)
1/2 teaspoon salt

Preparation:

Combine first 5 ingredients (through pepper) in a bowl; set aside.

Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.

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Chocolate Blackout Cake

Ingredients
For the Pudding:

    1 1/4 cups granulated sugar
    1/4 cup cornstarch
    1/2 teaspoon salt
    2 cups half-and-half
    1 cup milk
    6 ounces unsweetened chocolate, chopped
    2 teaspoons vanilla extract

For the Cake:

    1 1/2 cups flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 stick (8 tablespoons) unsalted butter
    3/4 cup cocoa powder (preferably Dutch-processed)
    1 cup water
    1 cup buttermilk
    1 cup packed light brown sugar
    1 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract

Instructions

    For the pudding: Whisk the granulated sugar, cornstarch, salt, half-and-half and milk in a large saucepan. Set the pan over medium heat. Add the chocolate and whisk constantly until the chocolate melts and the mixture begins to bubble. (It will go from grainy looking to smooth and chocolaty.) Stir in the vanilla and transfer the pudding to a large bowl. Place plastic wrap directly on the surface of the pudding and refrigerate until cold, at least 4 hours or up to a day.
    For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour 2 8-inch cake pans. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
    Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat, whisk in the water, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla, then slowly whisk in the flour mixture.
    Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
    To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Yield: 10 servings
Prep Time: 30 min
Cook time: 45 min plus 4+ hours cooling time
Recipe Source: adapted slightly from America's Best Lost Recipes

Read more: http://www.heatovento350.com/2013/02/chocolate-blackout-cake.html#ixzz2mLctu4R8

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SLICED BAKED POTATOES

SLICED BAKED POTATOES!!! YES!!!!!

Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Add a dollop of sour cream when done and enjoy!!

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Smoked Mozzarella Stuffed Meatballs Recipe

Ingredients

1 small onion, grated
1/2 cup fresh flat-leaf parsley, chopped
2/3 cup grated Parmesan Cheese
1/3 cup Italian bread crumbs
1 large egg
2 tablespoons marinara sauce (I use Victoria's) plus 1/3 cup
3 garlic cloves, minced
1 pinch of crushed red pepper flakes
Salt and pepper to taste
1 package of ground beef (1.5-2lbs)
16 cubed pieces of smoked mozzarella cheese (1/2 inch cubes)

Position the oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees.
In a large bowl, combine the onion, parsley, parm cheese, bread crumbs, egg, marinara, garlic, red pepper flakes, salt and pepper. Once mixed, add in the beef, mixing with your hands. Shape the meat mixture into 16 meatballs. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so the cheese is completely concealed.
Spoon 1/3 cup extra marinara in the bottom of a baking dish. Place the meatballs inside and drizzle with a little extra virgin olive oil. Bake for 15 minutes until cooked through.

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WEIGHT WATCHER EASY PEACH COBBLER

WEIGHT WATCHER EASY PEACH COBBLER

Ingredients
2 lb frozen peaches
1 box yellow cake mix
1 can(s) diet 7up or sprite

Directions
1 Spread frozen peaches in Pam sprayed 13x9 pan.
2 Sprinkle dry cake mix over peaches.
3 Pour 7up over cake mix.
4 Cover with foil and bake for 20 minutes at 350 degrees.
5 Uncover and bake for 40 minutes.
6 ENJOY!!

This is a Weight Watcher recipe. You can use any frozen fruit and any lemon lime diet soda. 4 pts. per serving

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Homemade Peppermint Patties

Click here to read full recipe and source  : >>  http://bit.ly/1baIGKA   << Thanks !

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Perfect Pasta Salad Recipe

Ingredients: 
1 green pepper chopped
1 package green onions chopped
1 box cherry tomatoes
2 cucumbers chopped
16 oz pasta
1 tsp prepared mustard
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp parsley flakes
1 1/4 cup sugar
1 1/4 cup cider vinegar
2/3 cup vegetable oil

Chop all vegetables and place in a bowl. Cook pasta then drain and cool. Mix all other ingredients together in a separate bowl. After dressing is mixed combine all ingredients, chill, and serve.

This is my moms recipe and it is amazingly good! Try it and I promise you will LOVE it.

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CHICKEN & DUMPLIN CASSEROLE

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

INGREDIENTS:
2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown

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Red Velvet Fudge

Ingredients

    Ingredients:
    2 cups white sugar
    1/4 cup cocoa
    1 cup buttermilk
    3 tablespoons butter
    1 tsp vanilla
    1 tsp red gel food coloring

Instructions

    Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.
    Combine sugar, cocoa, buttermilk, sweet condensed milk (if you choose to add it), and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)
    Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
    Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.
    Allow fudge to cool to 110 degrees and add butter and vanilla.
    Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)
    Place in prepared pan and allow to cool, usually 1-2 hours.
    This recipe yielded 25 small squares.
Source : http://iambaker.net/red-velvet-fudge/

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The Best Chocolate Cake Ever with Pudding Frosting

Ingredients:

Chocolate Cake

1 3/4 cups unbleached all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup black strong coffee (1 Tbsp coffee with 8 oz boiling water)
1 cup buttermilk OR combine 1 Tbsp vinegar with 1 cup milk OR 1 cup equivalent of buttermilk powder & water
1 tsp vanilla extract

Pudding Frosting
1 cup milk
(1) 3.4 ounce box instant vanilla pudding
8 ounce cream cheese (room temperature, leave out for at least an hour or two)
12 ounce tub of Cool Whip (put out on the counter 10-15 minutes before making the frosting)
Directions:

Chocolate Cake
Grease a 13 x 9 inch cake pan (or two 9 inch round pans for round cake or makes about 36 cupcakes) and line the bottom of the pans with wax paper cut to size.

In a mixing bowl, sift all dry ingredients together. Then take a rubber spatula and thoroughly mix the dry ingredients together.

Mix in all of the wet ingredients and do a quick mix with your rubber spatula and then mix with an electric mixer until well blended but don't overmix.

Pour evenly between pans and bake at 350 degrees for 28-30 minutes or until after inserting a toothpick into the center of a cake, it reveals just crumbs.

Pudding Frosting
Mix vanilla pudding mix with milk in one bowl, using an electric mixer, until pudding sets. In another bowl whip up cream cheese using an electric mixer. Add cool whip to the cream cheese and mix together well.

Add vanilla pudding to the cream cheese-cool whip mixer and mix together well.

Store in the refrigerator until the cake cools. After frosting the cake, the cake will need to be stored in the refrigerator.

For best results, after frosting the cake, refrigerate the cake for at least 30 minutes before serving.

Tips:
The first thing I do when making this recipe, is to brew the coffee. That way it's mostly cooled by the time I mix it in and it doesn't start cooking the eggs.

A great time saver tip (that I learned from a CakeCentral.com forum and use ALL of the time) is to mix all of your dry ingredients ahead of time and put in a plastic zip bag or a plastic container, this way when you're ready to bake, you just pour into your mixing bowl and add wet ingredients. It's kind of like making your own cake mix. Be sure it's sealed tight and you date the container so you know when you mixed it.

Cake recipe from Barefoot Contessa at Home. Frosting recipe from my friends, Joe & Tricia.

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ONION BOMBS CAMPING FOOD

ONION BOMBS CAMPING FOOD

large onions
ground meat (I prefer turkey!!)
seasonings to taste (mine were like meatloaf tasting!!)
tin foil

Directions:
1. peel your onions and cut them in half as equally as possible.
2. Prepare your meatballs how you want them-- I used italian seasoning, oregano, chili powder, minced garlic, ketchup, worcestershire sauce and some bread crumbs
3. Size your meatballs so that they can be squished between two pieces of onions. Some meat will push out the ends and that is okay!!! Just make them as compact as possible!!
4. wrap each onion bomb in tinfoil-- might want to double them since they'll be tossed in the fire! Make sure not to poke holes in the foil!!
5. toss in the fire and try to get them in the coals
6. cook for about 10 minutes, flip em around and cook another 10 minutes or so!!!

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Cinnamon Bun Bread

Ingredients:

* 1 1/2 cups all purpose flour
* 1/3 cup sugar
* 1/4 tsp active dry or rapid rise yeast
* 2/3 cup warm milk (100-110F; low fat is fine)
* 3 tbsp vegetable oil
* 1/2 tsp vanilla extract
* 1 large egg

for the Filling/Topping:

* 3 tbsp butter, room temperature
* 3/4 cup brown sugar
* 1 tsp ground cinnamon
* pinch ground cardamom

for the Icing:

* 1 cup powdered sugar
* 1-2 tbsp milk

Directions:

Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.

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Slice of heaven cake

Slice of heaven cake

1 package devil's food chocolate cake or german choc. cake mix
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar ,skor, heathbar, or mini reeses
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

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Rich & Ruffled Chocolate Celebration Cake

Ingredients

    For the cake:
    1 3/4 cups (220 g) all-purpose flour
    2 cups (400 g) granulated sugar
    3/4 cup (90 g) Cacao Barry Cocoa Powder - Extra Dark
    2 teaspoons (10 g) baking soda
    1 teaspoon (5 g) baking powder
    1 teaspoon (9 g) salt
    2 eggs, at room temperature, lightly beaten
    1 cup (237 mL) strong, hot black coffee or espresso
    1 cup (237 mL) buttermilk, room temperature
    1/2 cup (119 mL) vegetable oil
    1 tablespoon (15 mL) pure vanilla extract
    For the Swiss Meringue Buttercream
    5 large egg whites (150g)
    1-1/4 cups (250 g) granulated sugar
    1 pound (4 sticks) unsalted butter, softened, cut into cubes
    2 teaspoons (10 mL) pure vanilla extract
    pinch of salt

Instructions

    For the cake layers:
    Preheat oven to 350 F. Prepare 2 x 9" (or 3 x 8" for slightly shorter layers) cake pans with butter and flour or parchment paper.
    In bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients. Add remaining ingredients to mixture and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer).
    Divide among prepared pans. Batter will be liquidy.
    Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean, about 35 minutes. Try not to overbake.
    Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
    For the Swiss Meringue Buttercream:
    Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
    With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed, gradually add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
    Add vanilla and salt and mix well.
    Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
    Can freeze for up to 6-8 weeks.

Source: http://sweetapolita.com/2010/11/rich-ruffled-chocolate-celebration-cake/

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Homemade Nutella

 

  Homemade Nutella

    The original recipe instructs to strain the spread at the very end, but I don’t mind a little nut texture in mine. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz.

    1 1/2 cup whole hazelnuts
    1 1/2 cups whole milk
    3/4 cup powdered milk
    1 Tbsp. mild-flavored honey
    pinch salt
    1 heaping cup chopped bittersweet or semisweet chocolate, or chips
    1 scant cup chopped milk chocolate, or chips

    On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.

    Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.

    Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.

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Chipotle Chili Cornbread Bake

Ingredients:

1 medium green bell pepper (didn’t have)
6 green onions with tops, divided (didn’t have)
1 pound 90% lean ground beef
1 (16 oz) can chili beans in sauce, undrained (didn’t have so used a can of Hormel chili with beans)
1 cup chunky salsa
2 tablespoons Chipotle Rub
1 (8.5 oz) package corn muffin mix
1 (8 oz) container sour cream
1 egg
1/2 cup shredded cheddar cheese
1 tomato, seeded and diced (didn’t have)

Directions :

1  Coarsely chop bell pepper.  Thinly slice green onions, separating white and light green bottoms from tops.  Reserve 1 tablespoon of the onion tops for garnish.

2  In Deep Covered Baker, combine pepper, onion bottoms and beef and mix well.  Microwave, covered, on high 7 – 9 minutes or until beef is no longer pink, breaking into crumbles halfway through.  Remove baker from microwave and carefully pour off juices.  Add beans, salsa and rub to beef mixture and mix well.  Cover and microwave on high 5 minutes or until hot.

3  Combine muffin mix, sour cream and egg and mix well.  Scoop muffin mixture evenly over chili and spread evenly to edges of baker.  Microwave, covered, on high 7 – 9 minutes or until center of cornbread springs back when lightly pressed.  Sprinkle cheese over cornbread, cover and let stand 5 minutes.  Garnish with reserved onion tops and tomato.

Recipe source : http://pennysfoodblog.com/2011/02/08/chipotle-chili-cornbread-bake/

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Creamy Crawfish Dip

4 tablespoons (1/2 stick) butter
1 bunch green onions (white parts only), chopped
1 small red bell pepper, chopped
2-3 cloves garlic, pressed or minced
1 (8 ounce) package cream cheese, softened and cubed
3 tablespoons mayonnaise
1 teaspoon creole seasoning, such as Tony Chachere's
1/8 teaspoon cayenne pepper, or more to taste
1 (12-ounce) package crawfish crawfish tail meat, thawed and drained
Kosher salt, to taste
Crusty bread and Louisiana-style hot sauce, for serving

In a medium skillet, melt the butter over moderate heat. Add onions and bell pepper and cook until softened, about 8 minutes. Add garlic and sauté for another minute.

Stir in the cream cheese, mayonnaise, creole seasoning, and cayenne; whisk until smooth. Reduce heat to low. Add the crawfish tail meat and simmer, stirring occasionally, for 10 minutes. Season with salt to taste. Serve immediately with toasted bread slices and hot sauce. Garnish with the green tops of the onions, if desired.

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SHUT THE DOOR CORNBREAD SALAD

SHUT THE DOOR CORNBREAD SALAD!!

1 recipe cornbread
1 can niblets corn
1 can ranch beans, chili beans or kidney beans
1/2 cup sweet onion diced
1/4 cup green pepper diced
2 cups cheddar cheese grated
5-6 slices bacon fried crisp
pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream.

Take 1/2 cornbread and cut in cubes. Place in the bottom of a tall trifle dish or a big glass salad bowl. A clear bowl because the layers show. Drain the beans well and put over the cornbread layer. Next put half the onion and half the green pepper. Pour half the dressing over this layer. Cut the rest of the cornbread in cubes and do another layer of cornbread.

Drain corn well and put it over this layer. Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled. Cover with plastic wrap and refrigerate for a few hours before serving. This is best made early in the day and refrigerated for several hours to blend the flavors. I wouldn't make it the day before though because it could get soggy. Thanks Sue.

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Tiffany's Pumpkin Cupcakes

INGREDIENTS:
24 Reynolds® StayBrite® or Foil
Baking Cups
1 (18 ounce) package yellow cake mix
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1/2 cup water
1/3 cup oil
3 eggs
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F. Place Reynolds Baking Cups in muffin pans; set aside.
2. Combine ingredients in large bowl. Beat with an electric mixer on medium speed for 2 minutes.
3. Spoon batter into baking cups.
4. Bake 20 to 23 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool on cooling rack. Frost as desired.

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Creamy potato salad with herbs

Ingredients:

3kg desiree potatoes
250g (1 cup) sour cream
190g (1 cup) good-quality whole-egg mayonnaise
1/4 cup coarsely chopped fresh dill
1/4 cup coarsely chopped fresh continental parsley
1 garlic clove, crushed
2 tbs finely chopped fresh mint
1 tbs Dijon mustard
1 tbs fresh lemon juice
Salt & freshly ground black pepper
4 green shallots, ends trimmed, thinly sliced

Directions :
Step 1
Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
Step 2
Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
Step 3
Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.

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Kansas City Style Pork Back Ribs

Ingredients:

3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 Tablespoons seasoned salt
2 Tablespoons chili powder
2 Tablespoons ground black pepper
1 Tablespoon celery salt
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup any type barbecue sauce
1/2 cup honey

Directions:

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard.

Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.

In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).

Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 Tablespoons for each slab of ribs.

Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through.

Ribs are done when the meat is very tender; they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze.

Source : http://www.momswhothink.com/easy-recipes/kansas-city-pork-ribs.html

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Firecracker Steak Recipe

Ingredients:

2/3 cup virgin olive oil or vegetable oil
1/8 cup lemon juice
1/8 cup cup lime juice
2 Tablespoons green chilies, chopped
1 clove garlic, minced
2 lbs. sirloin steak

Directions:

Mix together the oil, lemon/lime juice, chilies and garlic in a roasting pan.

Add steaks and marinate for several hours or overnight in the refrigerator.

When grill is hot, add steaks and grill for 5 minutes on each side for medium, or longer for well-done steaks. Serve with salsa.

Source : http://www.momswhothink.com/easy-recipes/firecracker-steaks.html

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Easy Apple Crisp

Ingredients:

5-6 apples
1/8 teaspoon salt
1 cup uncooked oatmeal
1/3 cup butter
3/4 cup brown sugar
cinnamon
1/2 cup flour
white sugar

Directions:

1. Slice apples in baking dish (peeled or unpeeled).
2. Sprinkle cinnamon and white sugar over apples.
3. Mix remaining ingredients with a fork and sprinkle on apples.
4. Bake at 350 degrees F for 35 minutes.

 Source: http://www.momswhothink.com/easy-recipes/easy-apple-crisp-recipe.html

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French Toast Recipe

Cinnamon Vanilla French Toast

Ingredients:

1 cup milk
6 large eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
butter
12 slices challah bread or french bread (1/4 - 1" thick)
6 large bananas, or sliced fresh strawberries and fresh blueberries
whipped cream (canned)

Directions:

1. Whisk together milk, eggs, cinnamon and vanilla until light and frothy.

2. Dip slices of bread in egg mixture and place on greased baking pan. Pour the mixture that is left after dipping the bread, over the slices on the pan.

3. Cover and refrigerate overnight.

4. In the morning, place butter in skillet. Place slices of bread in skillet and brown on each side until crispy.

5. Slice the bananas (or other fruit) and place on top of each slice of french toast, then garnish with whipped cream.

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Green Chili Breakfast Recipe

Ingredients:
 
9 large eggs
6 Tablespoons milk
2 Tablespoons butter 
2/3 cup extra-sharp cheddar -- shredded
1 4 oz can of green chiles -- chopped
1 sliced tomato (for garnish)
3/4 teaspoon salt
1/4 teaspoon pepper
 
Directions:
 
1. Put butter in 8" square baking pan. Set in 350 degree oven to melt.
 
2. Slightly beat eggs, milk, salt and pepper. Pour into pan.
 
3. Bake at 350 for 10 minutes or until eggs begin to set.
 
4. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture.
 
5. Bake, breaking up mixture again several times, for 5 more minutes or until of desired doneness.
 
6. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.
Source: http://www.momswhothink.com/easy-recipes/green-chili-breakfast-recipe.html

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Italian Sausage Peppers and Onions

Italian Sausage Peppers and Onions Ingredients:

6 (4 ounce) links sweet Italian sausage
2 Tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Directions:

1. Place the sausage in a large skillet over medium heat, and brown on all sides.

2. Remove from skillet, and slice.

3. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.

4. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine.

5. Continue to cook and stir until peppers and onions are tender.

6. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

7. Serve with thin spaghetti with red sauce.

Source: http://www.momswhothink.com/easy-recipes/italian-sausage-peppers-and-onions.html

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