Rainy Day Cooking

It's raining today!

2010-10-21T06:11:00.002-07:00

It's raining!!! It's 6:00 in the morning and I've already made chocolate muffins!! What are you cooking today?!?

Chocolate Cherry Cake

2010-08-01T21:30:00.000-07:00

I'm always searching for new recipes... Sometimes the family says "STOP" the old recipes are just fine! So do I listen to them... naw... I love all the old recipes... but sometimes I get a hankerin for somethin different! So today.. as I was searching the internet... I remembered a recipe that I made years ago. I only made it once. I got the recipe off the box of cake mix and then poof.. I couldn't find the recipe again (no internet back then... I know I'm OLD!). But I KNEW I would find it on the internet now and in fact there were hundreds of them so I just picked one. Mike was skeptical when I said there was a can of cherry pie filling in it... but he tried it and LIKED it. New recipes can be just as good as the ol stand bys! I also like this recipe cuz it is easy and is another use for all those cake mixes I get on sale!

CHOCOLATE CHERRY CAKE
(oh yeah... you need a glass of milk for this one!)

1 pkg. chocolate cake mix ... I used Devil's food

1 can cherry pie filling
2 eggs
1/2 tsp. almond or vanilla extract
1/2 cup chocolate chips
Combine cake mix, cherry pie filling, eggs, and almond extract. Mix well in mixer then add chocolate chips. Turn into 13 x 9 inch baking pan sprayed with Pam. Bake at 350 degrees for 35 to 40 minutes or until cake tests done. Remove from oven. Pour chocolate frosting over hot cake and spread. Allow frosting to set before slicing cake.

Top with Chocolate Frosting:

5 tablespoons real butter
1/3 c. milk
1 c. sugar
6 oz. semi-sweet chocolate chips
1 tsp. vanilla
Nuts (optional)

Combine butter, milk, and sugar in saucepan. Bring to boil; boil for 1 minute. Remove from heat and add chocolate chips and vanilla. Stir until chocolate is melted. Pour over cake. This frosting is worth the extra work... It is SOOOO yummy!

New kitchen appliance purchase...

2010-07-30T06:50:00.001-07:00

Last Saturday Mike and I took a day trip.... ALL the way to... Chandler Mall!! It was way fun! We went to Pottery Barn... Didn't do any shopping there but I have a LOT of ideas in my head... Now I have to get them out of my head and into the house! BUT... the main reason we went there was to go to Williams-Sonoma!!!! Our all time favorite kitchen store!!! We walked through and picked out our wish list.... then BEFORE we bought anything we went to lunch at Cheesecake Factory (YUM!!) then BACK to Williams-Sonoma and bought MY NEW FAVORITE KITCHEN APPLIANCE!!! THIS:

It is a Cuisinart Electric Pressure Cooker... I was a little skeptical at first... I had flashbacks of the old fashioned stovetop kind.... BUT... this is so SO much better! I've only done a couple meals but I am in LOVE with it! It cooks stuff so fast and it doesn't heat up the house. I cooked a big meal on Sunday and didn't even break a sweat! WOO HOO!

OK... maybe an electric pressure cooker doesn't excite you, but I just had to share!

Double Chocolate Scones

2010-07-29T06:56:00.000-07:00

Mike LOVES chocolate muffins... it's my fault.. I introduced them! He always wants chocolate muffins for breakfast... BUT he likes scones too... so one morning he asked for chocolate chip scones.... HA! chocolate chip sones?!?! I can do better that that! So with the help of the internet and Rachel Ray I found Mike a new breakfast love!

DOUBLE CHOCOLATE SCONES

Never had a scone?!?!? I don't know what the official definition of scone is... but I would say they are a cross between an biscuit and a muffin. I have made rolled scones and drop scones and I prefer the drop scones better. Just a personal thing. You can dust the tops with sugar or drizzle a glaze on them or smear them with butter or dip in cream... do whatever you want... there aren't any scone police!

Ingredients:

2 cups flour

1/2 cup unsweetened cocoa powder (I use a combination of regular cocoa and dark cocoa)

1/3 cup packed light brown sugar

2 teaspoons baking powder

3/4 teaspoon baking soda

1/8 teaspoon salt

1 stick REAL butter cut into pieces

1 cup semisweet MINI chocolate chips

1 large egg

1/2 cup milk

1/4 cup sour cream

2 tablespoons granulated sugar

Directions:

Preheat the oven to 400° and line a baking sheet with parchment paper. Parchment paper will allow the scones to just slide right off! In bowl combine the flour, cocoa powder, brown sugar, baking powder, baking soda and salt. Add the pieces of butter. Use a pastry cutter until coarse crumbs form. Stir in the chocolate chips.
In a small bowl, mix the egg with the milk and sour cream until just combined. Add to the dry ingredients and stir until the dough just comes together.
I use a large scoop and drop on the parchment paper. Leave some space between each one. Flatten slightly and sprinkle the tops with the granulated sugar and bake until firm in the center when lightly touched, 18 to 20 minutes. Transfer to a rack and let cool... but don't cool too long... these are yummiest when eaten warm!

Cowboy Cookies

2010-05-17T06:21:00.001-07:00

I guess this recipe has been around for a long time, but I didn't know about it til a few years ago. AND since then it has become one of my favorite chocolate chip cookie recipes!

COWBOY COOKIES

1 cup butter

1 cup brown sugar

1 cup white sugar

1 teaspoon vanilla

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups oatmeal

1 cup shredded coconut

1 package semi sweet chocolate chips

Cream the butter and sugars. Add the eggs and vanilla and mix well. Stir in the flour, baking soda, salt, coconut, oatmeal and chocolate chips. Blend well. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Do not overbake. After removing them from the oven let them set on the cookie sheet for a few minutes before transferring to a wire rack to cool. Mmmmmmm... chocolately, chewy and YUMMY!

Quick Peanut Butter Cookies

2010-05-12T07:02:00.000-07:00

Before I tell you this recipe, I have been asked several times why we make a criss cross on the peanut butter cookie with a fork?!? Good question... so I did some research... and I did not find a REAL answer.

So here are some guesses that I found on the internet:

The marks are actually a holy image of the cross

The criss cross is a warning.

It has religious undertones either good or evil.

To mark the cookies so you know what they are.

It flattens the dough and thus making them crispier.

It flattens the dough so it can bake more evenly.

Flattening the dough actually helps to keep the cookie dough together and uniformed.

It is just a design for the cookie.

That's the way people think peanut butter cookies ought to look.

AND... here is my favorite answer: Because it has always been done that way!

So the next time someone asks you why there are criss cross fork marks on your peanut butter cookies... just make up an answer and you will sound smart!

QUICK PEANUT BUTTER COOKIES

I can't tell you how many times I have been complimented on these cookies! Sometimes I just say thanks and sometimes I actually reveal the "secret"! These are made from a "mix". And if you coupon like me you probably have a million little pouches of Betty Crocker Cookie mixes in your pantry! I HATE to do anything just like the package says... so I always find a little way to give it the "homemade" touch... and actually if you make it at home then it is tecnically "homemade"!

Ingredients:

1 package Betty Crocker Cookie Mix

1 big spoonful of crunchy peanut butter (this is the secret ingredient)

Follow the package directions with the addition of the big spoonful of crunchy peanut butter. Bake according to the package. Don't forget the criss cross! Make sure you don't overbake! That's it!

These turn out soft and chewy and taste like you worked on them for hours... YUM!

Brownies

2010-04-18T22:01:00.000-07:00

This is absolutely Mike's favorite Brownie recipe! And it is so easy...Ok... it's not REALLY from scratch! I always like a good shortcut but end up with something that tastes like you put a LOT of time into it. AND if you coupon even a little you probably have a nice supply of brownie mix in your pantry! I suppose you could let everyone know that you took a shortcut OR we can just keep this OUR little secret.... Shhhhhh!!!!

This is the only picture I could find... but notice the half eaten brownie in his hand and that BIG grin?!?

BROWNIES

1 box brownie mix (the 13x9 family size)... probably any kind will do. Right now I have some Betty Crocker

Mini chocolate chips about 1/2 cup

Follow the directions on the back of the box for cakelike brownies. The only difference is adding one more egg. THEN add the mini chips. DON'T use the 9x13 pan. USE a 8x8 or 9x9 pan and follow the baking directions for either. Be patient... these brownies take longer to bake cuz they are thicker and cakelike... So be patient... you don't want raw brownies! Then cool completely and use a plastic knife to cut them. If you haven't used a plastic knife to cut brownies... try it... you will be amazed!

Fruit Cocktail Cake

2010-04-18T17:42:00.001-07:00

I really don't know why fruit cocktail is even made, cuz it looks like it is just fruit scraps and the grapes are soggy. But for some reason I always seem to have some in my pantry... I think the fruit cocktail fairy comes when I'm not looking and puts some on my shelf cuz I KNOW I wouldn't buy it! But it is good in this recipe... mainly because it is not identifiable as fruit cocktail once it is all mixed in! This recipe is definitely a blast from the past and I hadn't made this in years.I originally got this recipe in the 70's (yes... I was just a young thing then AND I somehow had fruit cocktail in my pantry) from the back of a Stokely's Fruit Cocktail can. I don't even know if Stokely's is still around! I still have the original label! The weight was slightly different than todays can, but it works fine. So for everyone that has fruit cocktail in their pantry... here ya go!

FRUIT COCKTAIL CAKE

Ingredients
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup real butter, softened
1 cup brown sugar
2 eggs
1 regular size can (about 16 ounces) fruit cocktail, including syrup
3/4 cup semisweet chocolate chips ...the regular size or mini's... I prefer mini's but I was out of them when I made this.
3/4 cup chopped walnuts or other nuts... optional

Directions:
Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan or a bundt pan like I used in the picture.
In a medium bowl dump in the can of fruit cocktail and beat with the mixer til the fruit cocktail is not so chunky. But if you want chunkies in your cake then just skip this step!
Sift together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, cream together the margarine and brown sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture, then stir in the fruit cocktail and syrup, mixing just until combined. Stir in the walnuts and chocolate chips.
Pour batter into prepared pan. Bake in the preheated oven for 35 - 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. If you use a bundt pan just cool a little, then invert onto a plate.
You can dust the top with powdered sugar OR it's also good with a drizzle of chocolate or cream cheese frosting.

Chili

2010-04-16T07:24:00.000-07:00

Here's the long awaited chili recipe! I really like this chili. I like it cuz it's another flexible recipe and you can add more or less of this and that.... and it's quick and easy! Mike likes it cuz making a batch of chili means CHILI DOGS!!!

This recipe makes a lot and it freezes really well!

CHILI

1 lb hamburger ... more or less is fine

Finely chopped onion, green pepper and jalapeno... about 1/2 cup each... more or less is fine

Seasonings: Salt pepper, Salt n Spice, red pepper flakes and chili powder. Use these to your taste. It doesn't take too much.

In a big pot brown hamburger with all the above ingredients til veggies are tender and hamburger is browned and crumbly.

Then add

1 can stewed tomotoes

1 can tomaotes with jalapenos

Put both cans of tomatoes in a blender or food processor til tomatoes are not so chunky or even smoother if you don't like chunkies! Then add tomatoes to the meat mixture.

Then add:

1 can reg Hormel chili.. or whatever brand

1 can HOT Hormel chili... or whatever brand

1 can rinsed red kidney beans

Toss these in the pot with the other stuff and simmer a little while or toss in a crock pot for a while. If you used a lot of hamburger and it is too meaty, just add another can of chili. If the sauce is too thick to your liking just add a little water. Be sure to taste it to see if it needs more seasonings... if it needs less seasonings... hmmm ... too bad!

You can see from the ingredients that this is just a LITTLE spicy... cuz Mike LIKES it that way. But of course you can adjust the heat by not using the spicy things. This is especially good on a rainy day and during basketball season!

Fried Fish with Mango Sauce

2010-04-12T07:07:00.000-07:00

I like to grill or fry fish whenever I can... "whenever" meaning I have to wait for Trent to be gone cuz he considers fish a "gross" food. So... this recipe came about after eating at a Brazillian restuarant and among MANY yummy meats that they served us, one of them was some kind of fried fish with mango sauce. YUM! So I experimented and came up with something similar that will quench my craving so I won't have to fly to Utah when I want this... I just have to wait for Trent to be out of town!

FRIED FISH WITH MANGO SAUCE

For fried fish:

Your favorite fish filets... for this recipe I used Swai... sounds exotic huh?!? don't be too impressed... I just picked it up on sale at Fry's in the frozen fish case. Any white fish will work... Tilapia, Cod... whatever.

This recipe made 4 good sized filets...

1 cup flour

1 cup panko crumbs

1/4 - 1/2 cups Zatarrains Fish Fry... all that really is is some really fine corn meal with seasonings.

Other spices like some garlic and salt and pepper or whatever else you like

2 eggs

1/2 cup milk

Oil

In a large fry pan heat the oil.

In a medium shallow bowl beat the eggs then beat in the milk.

In another medium shallow bowl mix the dry ingredients

When the oil is hot, take a fish filet, cover in the dry mixture, then dip in the egg/milk mixture, then back in the dry mixture. This makes a really good crust.

Then fry on both sides in oil til golden brown and fish is cooked through.

Mango sauce:

1 ripe mango

1 tablespoon sugar or to your taste... it depends on the ripeness of the mango

1/2 -1 teaspoon red pepper flakes depending on how much zing you want. I used 1 teaspoon and Mike loved it but it was a little too hot for me.

2 or more tablespoons water

Puree the mango. Put mango, sugar, red pepper flakes and water in a sauce pan. Cook on medium low and stir often. Add more water if needed. I cook this while the fish is cooking and it's finished whenever you want it to be. Serve it on the side or pour it on the fish. I guess this sauce would be good on other stuff too... but I don't know what! Anyway... enjoy!

Soft Cut-out Sugar Cookies

2010-04-11T19:49:00.000-07:00

This is a recipe that we have been making for YEARS. It's one of my favorites and my kids favorites and Toby's favorites... Who's Toby you ask?!? That's the family dog (a cute loveable boxer). Several years ago we were all making cookies... I was sitting on the bench seat of the kitchen table and had the cookie pan on the bench next to me. I was picking up the cut out cookies off the table and putting them on the pan on the bench and talking blah blah blah... Toby just happened to be in the house... Then someone said hey look at Toby! I looked down and he had swiped a raw cut out cookie off the pan and was licking and smacking his lips... the dough was stuck all over the inside of his mouth and it was hysterical! Ya had to be there... but it is still one of our favorite family memories when we make these cookies!

Soft Cut-out Sugar Cookies

1 c. shortening
2 c. sugar
2 eggs
1 cup milk
7 c. flour
8 tsp baking powder
1 tsp. salt

Cream shortening, sugar and eggs. Blend flour, baking powder and salt in separate bowl. Add to creamed mixture the flour mixture and milk alternately. You may have to add a little more milk to get a good dough consistency. Roll thick, don’t get too thin! Bake at 350 degrees for about 9 minutes. Watch closely. Don’t get too brown. Makes a LOT of cookies, depending on the size of your cookie cutter. Frost with your favorite frosting. These cookies freeze well if you want to make them ahead and frost later. Enjoy!

Italian Noodle Soup

2010-04-11T19:32:00.000-07:00

This is another Paula inspired recipe... but only inspired cuz I completely changed hers and came up with one of Mike's favorite soups!

ITALIAN NOODLE SOUP

1 pound or less ground beef

1 link regular Italian sausage

1 link hot Italian sausage

1/2 onion, chopped

1/4 or more chopped green pepper or jalapeno

3 cloves garlic minced

1 can stewed tomatoes

1 can Italian style stewed tomatoes

2 cans chicken broth

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

2 heaping teaspoons Italian seasoning

other spices: Salt, pepper, red pepper flakes... all to taste

1/2 box Rotini, bow tie or your favorite pasta(in the picture I used bow tie)

Optional add ins: shredded carrots, mushrooms, spinach

In a medium pot boil water and cook pasta. When it is finished drain and set aside

In a large pot combine ground beef, sausage links, onion, pepper, garlic and brown til crumbly. Drain if necessary( I always use a very lean ground beef... if you use lean meat you might have to add a little olive oil for browning)

While meat is browning, put both cans of tomatoes in a blender or food processor and puree a little so the tomatoes aren't so chunky.

When meat is browned add, thyme, brown sugar, Italian seasonings, salt pepper, red pepper flakes, chicken broth, tomatoes and optional shredded carrots. Bring to a boil and then simmer for 15 - 20 minutes.

Just before ready to serve add noodles, and optional mushrooms and spinach. I always use all the options, but not everyone likes all that stuff.

This is a good recipe for adjusting to what you have on hand and none of the ingredients have to be precise! I like recipes like that!

Mike likes this soup with some Parmesan cheese sprinkled on top and some bread on the side. Mmmmmm!

Cheesecake with Raspberry Sauce

2010-04-11T15:12:00.002-07:00

I LOVE making cheesecakes! I used to make the quick fluffy kind... but I was always scared away from making the baked kind cuz everyone said they were hard and/or tricky. Well... one day several years ago.. AND with the help of the internet... I made a REAL cheesecake... AND it wasn't that hard... just a little time consuming. AND it was well worth it! So since then I have baked many cheesecakes and made a few varieties. Last week I had to bring a dessert to work... so ... on a whim... I decided I wanted to try a NEW cheesecake recipe... So I did... took it to work... and they LOVED it... Mike loved it and I actually loved it... BUT it is not my favorite cheesecake... I can't have a FAVORITE cheesecake... I like them all! Kinda like children... ya can't have a favorite one... they are all different and ya just love ALL of them!

CHEESECAKE WITH RASPBERRY SAUCE

IMPORTANT NOTE!!! This is a recipe that has to be planned ahead for. Don't make it any less than 24 hours before you have to serve it. It takes a LONG time to cool and set... AND the flavor gets better the longer it is refrigerated!

Crust Ingredients:
1 ½ cups graham cracker crumbs
2 Tablespoons sugar
1/3 cup melted margarine

Combine graham cracker crumbs and sugar into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom with parchment paper. Press the crumb mixture into the bottom of the pan and a little way up the side. Wrap a large piece of foil around the bottom of the pan to keep in any possible leaks. Put this pan in the fridge while you make the filling

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
1/4 cup flour
5 large eggs
16 ounces sour cream
2 teaspoons vanilla extract

Preheat the oven to 325 degrees.
All the filling ingredients should be at room temperature.

Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
In a small bowl mix together by hand the sugar and flour.Add this mixture a little at a time to the cream cheese and continue beating until creamy.
Add one egg at a time and beat after each egg.
Add vanilla and mix well.
Add the sour cream and beat well.
Pour cream cheese mixture into the prepared springform pan.
Place in the middle of the top rack of the preheated oven. Place a baking dish filled with water on the rack below the cheesecake.
Bake for one hour and 15 minutes.
When time is up turn oven off, prop open oven door and leave in oven for one hour.
Remove from oven and let cool. KEEP THE CHEESECAKE IN THE PAN, cover, then refrigerate for at least 24 hours. Remove the pan when ready to serve.

here it is in the springform pan

here it is the next day... I had to cut a sliver out of it to make sure it tasted good BEFORE I let anyone else taste it!

RASPBERRY SAUCE

Here's the story of the raspberry sauce... A couple weeks ago, Mike and I and my brother had dinner in a Brazillian restuarant. (whole story is on my blog) For dessert we ordered Cheesecake with Raspberry Sauce... IT WAS THE BEST CHEESECAKE AND RASPBERRY SAUCE I HAVE EVER EATEN! Sooo... I wanted to be able an recreate this MYSELF... I mean I can't just take off to Utah everytime I want cheesecake with raspberry sauce! I had never made raspberry sauce before... cuz I thought it was TOO hard! I looked it up on the handy dandy internet and I came up with this sauce... It is SOOOO easy and YUMMY!

Ingredients:

2 pints raspberries... areyou kidding?!? have you seen the price of fresh raspberries?!? If you just happen to find some that are fresh and cheap, by all means use those... BUT I just bought a bag of frozen raspberries and they worked just fine!
1/2 cup sugar
1 tablespoon lemon juice

Directions:

Let the raspberries defrost almost all the way. It doesn't take very long. Combine raspberries, sugar and lemon juice in a saucepan. Stir and cook until raspberries are broken down, about 10 minutes. Taste during the process to see if it needs more sugar. Remove from the heat and strain. Chill along with the cheesecake. You will be amazed how easy and good this sauce is. It would be great on other stuff too like waffles and pancakes!

Orange Breakfast Cake

2010-04-10T09:47:00.000-07:00

This recipe was inspired after I watched one of Paula Deen's cooking shows. I looked it up on the internet, tweaked it a bit, and the results are quite yummy! It has to be good when Mike likes it and it is NOT chocolate! BUT.... this is the best when eaten right after it's baked. It's OK later.... but it is BEST right out of the oven!

ORANGE BREAKFAST CAKE

3 Tablespoons butter melted... I used REAL butter

1 small can Pillsbury Grands biscuits... the small can has only 5 biscuits in it. If you use the regular size can with 8 biscuits, you might want to use a larger pan... Paula crammed all 8 biscuits in the same size pan I used and it looked OK... but I like the way mine were a little less cramped and the topping was covering more of the biscuit.

Ingredients:

1/4 cup chopped nuts (or more if you REALLY like nuts) I used almonds

1/3 cup sugar

2 teaspoons orange zest... you can easily get this much zest off one orange

Glaze:

1/2 cup powdered sugar

2 ounces cream cheese softened

2 tablespoons orange juice... you can just squeeze this from the same orange that you zested.

Preheat the oven to 350 degrees. Seperate the biscuits. Cut each biscuit into quarters, then dip each piece in the melted butter, then place evenly in a 9 inch round cake pan.

In a small bowl conbine the sugar and zest. Mix well, then mix in the chopped nuts. Sprinkle this mixture over the biscuits. Bake for about 20 minutes or until golden brown.

While the biscuits are baking.... mix the powdered sugar and cream cheese til smooth in a small bowl. Then gradually add in the orange juice til you get a nice smooth glaze. Not too runny! Drizzle this over the warm cake and serve immediately! This cake is soft and slightly crunchy... YUM!

Ice Cream Cone Cupcakes

2010-04-08T06:46:00.001-07:00

These are my kids all time favorite things and I don't think they will ever grow out of liking them. I made them when they were little kids a lot and even took them to their classes at school on their birthdays sometimes... back in the old days when we were allowed to bring in homemade stuff. On Trent's 19th birthday I asked him what kind of cake he wanted and he said... "the cupcakes in the ice cream cones with funfetti cake mix!" So that's what I made him... and I have to say I still like them too!

ICE CREAM CONE CUPCAKES

1 cake mix your choice.... any flavor works... we particularly like the Funfetti one.

24 ice cream cups with flat bottoms... kind of check them before filling to make sure there aren't any holes.

Follow directions on cake mix. .

Fill cones two thirds to three fourths full, set them in a 9x13 pan. This is the only tricky part... you want them full enough to rise to the top... but not so full that they overflow. They can't rise too much above the cone cuz there is nothing to hold the batter and they WILL overflow!

Bake at 350 degrees for 15 to 20 minutes or so. You have to keep an eye on them. The baking time varies depending on how full you made them and the size of the cone you used. See the one in this picture... That's about perfect.... And if you do have some that overflow... I always do... no one will ever find out... cuz you eat the evidence! Then cool, frost and decorate.

Awwww.... never too old for a good ol ice cream cone cupcake!

Chocolate Bread

2010-04-05T21:40:00.000-07:00

Anyone that knows me knows that one of my favorite cooks is Paula Deen. Her recipes aren't too weird and are the kind of food that I like to eat.... just good home tummy warmin happy cookin! I got this recipe from her Chocolate Celebration magazine. (for any of you cocolate lovers it was a special issue magazine from 2008... so if you find it anywhere ya better grab it) I tweaked it a little and here it is y'all:

CHOCOLATE BREAD

This recipe makes two loaves... one for eatin and one for freezin or givin!

2 1/4 cups flour

2 cups sugar

3/4 cup unsweetened cocoa ( I use part dark cocoa and part regular cocoa. I used all dark once and it was WAY too dark... just a little dark cocoa mixed in gives it a rich taste!)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup sour cream

1 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

2 cups MINI semisweet chocolate chips... only use mini... the regular size chocolate chips tend to sink to the bottom of the bread. The minis work perfectly.

Optional... chopped nuts... I haven't tried adding nuts cuz the fam doesn't like them in stuff like this... but I bet adding some chopped nuts would be good... if ya like nuts!

Preheat oven to 325 degrees

Grease and flour 2 9x5 loaf pans... don't skip this step... Grease and flour the old fashioned way... the bread rises perfectly if you grease and flour... If you just use Pam or Pam with flour, it will rise a little funky... still tastes good... but looks funky.

In a large bowl, combine flour, sugar, cocoa, baking powder and salt. Beat in milk, sour cream, oil, eggs, and vanilla at medium low speed with an electric mixer until combined. Mix in chocolate chips. Spoon evenly into pans. Bake for 1 hour and 15 - 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes then remove from pans and let cool completely on wire rack.... yeah right... you will be cutting in to it before it cools completely!

If ya want to add some pizazz to it... drizzle on some chocolate glaze or frosting on top and maybe some more mini chips... YUM!

No Bake 'Fluffy" Cheesecake with Chocolate Crust

2010-04-02T19:38:00.002-07:00

This is a fun dessert when ya just want something light and quick but no skimpin on cheeseycake flavor! We have nicknamed this recipe fluffy cheesecake so it is not confused with the "baked" cheesecakes I make. AND... this is ALSO one of Mike's favorites!

No Bake 'Fluffy" Cheesecake with Chocolate Crust

(sorry Mike... this is the only picture I have of this recipe... but you sure look happy!)

The Crust:

1 1/4 cups finely crushed graham cracker crumbs... just the regular graham crackers... even though it is titled "chocolate" it just uses regular graham crackers... pretty cool huh? and you can crush them with a rolling pin or in a food processor.

1/4 cup sugar

1/4 cup cocoa powder... I use 1/8 dark cocoa and 1/8 regular cocoa... no matter if you use light or dark or a combo it turns out yummy.

1/3 cup REAL butter melted

Stir together all the ingredients until combined well. Lightly press the mixture into a 9x9 square pan or any size close to that. I say "lightly" press, cuz if you press some crusts like this too hard... that's what you get... a hard tough crust. So lightly press it , but firm enough that it is not still crumbs... any questions?!?

I then usually put this in the fridge while I make the filling. This crust is also good for just about any cream pie and I also use it for some of my baked cheesecakes too.

The Filling:

1 package (8 ounce size) cream cheese softened

1/2 cup powdered sugar
1 teaspoon vanilla extract
1 container Cool Whip
With a mixer blend cream cheese, powdered sugar and vanilla until creamy. On the low speed of the mixer, blend in coolwhip. Pour into crust and chill for a couple hours. While the cheesecake is chilling, chill a can of cherry pie filling.... for the top of the cheesecake! it's good served plain but it's AMAZING served with a dallop of cherry pie filling!

Chocolate Bundt Cake

2010-03-24T06:40:00.000-07:00

Whenever I say the word "bundt" cake now... I always have flashbacks of the bundt cake scene in My Big Fat Greek Wedding.... so funny!
Now this bundt cake is so amazing and so easy. Everytime I take it somewhere people just rave about it. But you DEFINITELY have to be a chocolate lover... like me and Mike (this cake is frequently requested by Mike)... cuz it is VERY rich and chocolatey!

CHOCOLATE BUNDT CAKE

1 package devil's food cake mix

1 (3.5 ounce) package INSTANT chocolate pudding mix

1 cup sour cream

1/2 cup water

1/2 cup vegetable oil

4 large eggs

1 1/2 cups semi-sweet MINI chocolate chips
Preheat oven to 350ºF. Spray a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed 1 minute, then stop and scrape down bowl. Increase speed to medium and beat 2 to 3 minutes more, scraping down bowl. Fold in chips, making sure to distribute them well; the mixture will be very thick.
Pour batter into the bundt pan and bake at 350 for 50 -60 minutes or until cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool 20 minutes, then invert onto a rack or serving dish to completely cool.

After you put in on a plate you can dust with powdered sugar and it will be wonderful just like that. OR... what I like to do is get a can of chocolate fudge frosting. Just put it in a bowl and microwave for just a few seconds, stir and then maybe just a few seconds more. (the directions are usually somewhere on the frosting can or label on how to heat frosting for glaze.) After the cake is completely cooled, just drizzle on the chocolate glaze. THEN... if you want it to look even MORE amazing... drizzle on some melted white chocolate or sprinkle with nuts, some more mini chips or even some cute sprinkles. Mmmmmm.

Fried Pies

2010-03-23T21:59:00.000-07:00

Ok... just follow along for a moment... Everyone in the family knows that one of my all time favorite places to eat is the Woodshed in Kentucky.... AND when Trent is out of town Mike and I eat what Trent describes as "gross" food... So with that being said I will continue on my story on how I came up with this recipe.
Last Friday Trent was out of town so I was browsing thru Fry's wondering what "gross" food I could make for dinner. Mike and I decided on catfish... fried catfish... YUM... SOOOOO that immediately reminded me of Woodshed and as I was thinking about what they served... I thought of their fried pies! It can't be that hard I thought.. so I bought some ingredients and went home and experimented....
I wish all my experiments turned out this good!!! These fried pies were AMAZING!!!

FRIED PIES

1 package refrigerated pies crust

1 can pie filling any flavor... I used peach for this one

A little milk for sealin the edges

Oil for frying

Powdered sugar for dusting on top

This recipe will make 8 pies. Unroll the pie crust. Cut each pie crust into 4 pieces. Cut so the pieces will be easy to seal. I cut the pie crust kinda like this... there might be a better way, but remember this was an experiment

Then I put some pie filling in each piece, moistened all the edges with milk, then folded and sealed really good. I pressed all the edges with my fingers, then smashed them with a fork, then folded them a little. Then fry in hot but not too hot oil til brown on both sides. It doesn't take too long. Then drain on paper towels and dust with powdered sugar.

Then eat them while they are warm and make them even better by serving them with a scoop of vanilla bean ice cream! They were OH SO GOOD and I will have to say they were even better than the ones I had at Woodshed! I can't wait to make them with other pie fillings... I MUST keep experimenting!

Sweet Pork/Chicken

2010-03-23T12:13:00.003-07:00

So. So far this has become my mom's recipe blog. I don't wake up 5 in the morning like she does and blog. I have kids. One in particular who has decided to use his terrible two year while he is three. Good thing he is super cute and I love him to death and he did cuddle with me this morning and told me he LOVED me lots. Being a mom is awesome.

I was watching the movie Julie and Julia last night and I have been motivated to post my recipes now. It's amazing what a chick flick can do for ya. Anywho, I have set a goal to post more recipes so now my mom won't have to email me asking me where my recipes are(like today....to early in the morning of course) .

So here is a recipe that my mother in law gave to me, so props to her. If you have ever been to Costa Vida restaurant and had their sweet pork, this taste almost identical to it. Deliciousness. I have made this recipe with chicken a couple of times too and its still awesome.

First, Cook desired meat (picture shows pork) and shred meat once done cooking.

Second, gather ingredients (this recipe is used for a 5 pound roast, so if larger then double recipe)

2 Cans El Pato sauce

3 Cans Tomato Sauce

1 Can Coke (or diet, or in our case Coke Zero cause that's all my husband drinks)

2 Cups brown sugar

Third, pour all ingredients into pot WITH all the meat. Mix well. Then let it simmer for about 30 minutes so the sauce reduces down.

Last but not least, EAT IT! We made this for a taco night that my in laws where hosting and it's great for tacos, burritos, salads, or however else you want to eat it.

Hope you enjoy this as much as me and my family do!

It's Raining!!

2010-03-23T10:32:00.000-07:00

At least where I am it is. So, what are you baking today?? One of our recipes, or one of your own? Let us know!!

I might bake lemon poppy seed muffins. Sounds yummy to me today. :)

Little Donuts

2010-03-23T06:15:00.000-07:00

I've been making these little donuts for YEARS! Mike and the kids love them. They are YUMMY and so very quick and easy!

Little Donuts

1 can or more Pillsbury biscuits... just the original cheapy can

Oil for frying

Toppings... cinnamon sugar, frosting, powdered sugar etc...

Open the can, seperate the biscuits and poke a hole in the center with your fingers.

Fry in hot but not too hot oil til they are brown on both sides

Drain on paper towels and put on your favorite toppings while still warm. Our favorites are cinnamon sugar and glazed. So EASY!!!

Make some on a rainy morning or evening and enjoy wth a cup of hot cocoa!

OR...

Make some for a yummy anniversary breakfast that you make for your hubby... then they represent litle eternal rings... Everyone together... "Aaaawwww how cute!"

DARK Chocolate Texas Sheet Cake

2010-03-22T21:32:00.002-07:00

I was on the search one day for Texas sheet cake... but something a little different.... like MORE chocolately! So I found one on the web... tweaked it of course... and I ended up with my new favorite Texas sheet cake! Paula would be proud... there are THREE sticks of butter in this recipe!

Dark Chocolate Texas Sheet Cake

2 cup sugar

2 cup flour

1/2 tsp salt

1/2 heaping cup sour cream

2 eggs

1 tsp baking soda

2 sticks REAL butter

1 c water

2 Tbs Dark cocoa powder

2 Tbs Regular cocoa powder

Dark chocolate frosting

1 stick REAL butter

5 Tbs milk

2 Tbs Dark cocoa powder

2 Tbs Regular cocoa powder

4 oz cream cheese, cubed

2 tsp vanilla

1 lb box powdered sugar

In a large mixing bowl combine the sugar, flour, and salt. Set aside. In a small bowl combine the sour cream, eggs, and baking soda. Set aside. In a 2 quart saucepan add 2 sticks REAL butter, water, the 2 Tbs Dark cocoa powder and 2 Tbs Regular cocoa powder. Bring to a boil and remove from heat. Add to flour mixture, blending well, then add the sour cream mixture, making sure all is combined. Spray a large jelly roll or large rimmed baking sheet pan with non-stick spray, and pour all batter into pan. Bake at 375 for 20 minutes, or until toothpick comes out clean. Set aside and keep cake in pan.

While cooling, add remaining stick of butter, milk, and cocoa powder into a 2 qt saucepan. Bring to a slight boil and remove from heat. Add in cream cheese, stir well until melted, then add vanilla, and then powdered sugar in small amounts until well blended and smooth. Pour all on top of cake while cake is still warm, spread and smooth with an offset spatula. Let cake cool until frosting is set.

This is absoooolutely YUM... and also one of Mike's favorites!

Stuffed Flank Steak

2010-03-21T17:24:00.001-07:00

Guest Chef Mike!

This recipe comes to you by a VERY special guest chef... MY hubby Mike. He is usually the taste tester for my reicpes AND has been wanting credit on this blog as such... but this recipe is ALL his and is one of his specialties. I'm glad he knew how to do this cuz I've never made flank steak anything in my life! The story of this recipe: Mike said this was a family favorite when he was growing up. They got this recipe from a guy where they bought their meat... BUT they didn't have to actually make it... they got to buy it from the meat guy already stuffed and ready to cook! Those were the good ol days!

Stuffed Flank Steak

(picture disclaimer: This is MY plate with a piece of steak, garlic bread and sweet potato... Mike would NEVER eat a sweet potato... so his plate had a nice baked potato on it. I know he would want me to clarify that!)

1 flank steak... this will feed 2-3 people depending on size of steak

1 package shredded sharp cheddar cheese... or any kind of cheese you like

1 can diced jalapenos if you like spicy OR 1 can diced green chilis... or a mixture of both

Toothpicks

Your favorite grilling spices

This is really pretty simple. Cut the flank steak in 2 or 3 hunks. Here is the only tricky part... use a really sharp knife and slit the piece so it ends up looking like a pita pocket. Layer the cheese and chilis inside the pocket and secure it closed with toothpicks. Sprinkle the outside with your favorite grilling seasonings. Grill on both sides til the meat is cooked to your preference. We cook ours to about medium well.

There they are hot off the grill. Thanks Mike for the yummy recipe!

French toast

2010-03-19T07:04:00.000-07:00

I have always loved french toast. It's cheap, easy, it's a great use for day old bread and it's definitely a comfort food. So here's a little story about me (a LONG time ago) and french toast.... if ya don't want to read it just skip on down to the recipe... My mom made french toast often and I always ate it with syrup... BUT... one weekend I went to girl scout camp and the leaders made french toast... there was NO syrup... NO one seemed to be concerned about this... when it was time to eat... everyone put sugar on their french toast... not powdered sugar... REAL sugar... and not a sprinkle... a LOT... I thought YUK... but not wanting to starve , I tried it... and I LOVED it... so I was hooked on that for a long time... but NOT anymore.... there is something WAY better to put on french toast.... you'll have to read the recipe to find out what it is!

FRENCH TOAST

The french toast in the picture is made with slices of homemade bread... the great thing about french toast is that you can use any kind of bread... homemade, store bought, white, wheat, texas toast etc... but my absolute favorite is french toast made with a thick slice of cinnamon swirl bread! YUM!

This recipe makes 4 big slices:

3 eggs

2 teaspoons cinnamon sugar... I hope everyone keeps a container of cinnamon sugar handy

1/2 teaspoon vanilla

1/2 cup milk

In a bowl, beat the three eggs with a fork, then beat in the cinnamon sugar, then beat in the vanilla, thn beat in the milk. Smear a little butter in your pan, dip both sides of the bread in the liquid mixture and brown on both sides. That's it! pretty easy... now... serve it with.... drum roll please... MAPLE BUTTER SYRUP!

Maple Butter Syrup

2010-03-19T07:02:00.002-07:00

Here is my new breakfast discovery!... It pays to watch the food channel sometimes. We watched Throw Down with Bobby Flay and he was at a restaurant that made blueberry pancakes and MAPLE BUTTER SYRUP!!!! That syrup looked SOOOOOOOO good ... even better than the pancakes... that I had to look it up on the internet. It's SOOOO easy and SOOOOOOO yummy! WANT the recipe?!?!?! Do ya?!?!?

MAPLE BUTTER SYRUP

1 cup maple syrup (I just used what I had on hand, not any fancy kind, just Aunt Jemimah)

4 Tablespoons REAL butter ... it has to be REAL butter!

Heat together in a pan and stir or whisk til it's thick and gooey. That's it... very easy...Pour on your pancakes, french toast, waffles or anything else you can think of, while it's warm! I tell ya it's SO good I could drink it!

Molly- Guest Chef

2010-03-16T14:07:00.007-07:00

Today’s recipes come from my friend, Molly. She’s got some great recipes, and here’s two of my favorites!

Chicken Tortilla Soup

You know how everyone tells you how much they love that one dish you make and asks you to bring it to the party every time? Or how you make the best desserts, so that's what you're always assigned to make for pot lucks? Or how people will ask for your famous recipe for that one thing you make once a year and they can't get enough of? Well, I got one of those.

Now that the weather is cooling off and our thoughts are turning towards the holidays, we seem to naturally start craving cocoa with little marshmallows and dishes that are served hot in a bowl with a spoon. This is where I come in. Soups are my specialty. They seem to be the grandmother of all comfort foods. Throw some ingredients into a pot, simmer, serve with a side of crusty bread and call it golden. This soup recipe is one I got from my friend Frankie in Flagstaff and have altered it a little through out the years.

4-5 chicken breasts, cooked & shredded (more if you like it chicken-y)

3 cups chicken stock

1 28oz can green chili enchilada sauce (note: some brands are spicier than others, just use your favorite)
1 26oz can cream of chicken soup

3 15.5oz cans of your favorite bean or a variety of, drained (more if you like it bean-y)

1/2 to 3/4 cup of diced green chilies

1 14.5oz can petite diced tomatoes, undrained

1 15oz can tomato sauce

1 cup whole kernel corn (optional, but it adds a sweet crunch and looks pretty)
1 T cumin powder

1/2 t chili powder (optional)

1/2 to 1 t garlic powder (optional)

Corn tortillas or corn tortilla chips

Cheddar, Monterrey jack or Pepper jack cheese, shredded

Green onions, diced

Avocado, diced

Cilantro, chopped

Sour cream

First, cook your chicken, boiling is the easiest for this recipe. After the chicken if fully cooked, clean off any unwanted bits and shred in your Kitchen Aid. Sorry to all you Bosch believers, I've tried, and this only works in a mixer with a paddle like a Kitchen Aid. This is what it looks like (easy peasy, eh?)

Into a large pot add chicken stock, enchilada sauce and cream of chicken soup. Whisk together and bring to a simmer. Add drained beans, green chilies, diced tomatoes, tomato sauce and corn. Remove 1/2 cup liquid from soup and whisk in the cumin, chili powder and garlic powder. Stir liquid back into soup. Add shredded chicken and simmer for fifteen minutes.

Now, you could either fry up your own corn tortillas strips (see above picture for example) or use your favorite store bought tortilla chips. Things to consider: Store bought chips add more salt to the dish and lose their crunch quicker. Home made tortilla strips are typically sweeter than chips and hold their crunch longer. It's a preference and convenience thing, you decide.
After the soup is cooked on the stove top, it's still not finished until served in the bowl. Here's the preferred order at our house: tortilla strips, soup, then whatever else we want on top. The tortilla strips soften just enough and lend their earthy corn flavor to the whole dish, the cheese melts and brings it all together, the sour cream balances the spice and everything else adds to the symphony of flavors.
This recipe makes a lot. Like enough for a family of four, three nights in a row. It will stay good in the fridge for a few days (maybe four? but it never lasts that long over here) and freezes nicely, too. I hope you give it a try. It's basically just cooking the chicken and opening a few cans of things you probably have in your pantry right now. After you make this once for your family get together or when you have friends over for dinner, you'll have this recipe memorized soon because chances are you'll be asked to make it again.

I’ve made this soup tons- compliments every time!!

Ghetto Toffee

2010-03-16T14:05:00.004-07:00

Potluck Toffee- or also known as Ghetto Toffee

As I unloaded groceries to the pantry shelf I saw this recipe on the side of the generic saltine cracker box. They called it Saltine Chocolate Pieces and as I read the recipe I saw that I had all the ingredients, I bet you do too.

1 sleeve saltine crackers

3/4 c brown sugar

1 c butter

12 oz. (2 cups) semi-sweet chocolate chips

3/4 c chopped nuts (I like pecans)

Preheat oven to 400 degrees. Line cookie sheet with foil and spray lightly with cooking spray. Cover cookie sheet with saltines. Boil sugar and butter for 3 minutes (do not let this burn!). Pour mixture over saltines and spread evenly. Bake at 400 degrees for 5 minutes. Remove from oven. Sprinkle with chocolate chips. Let set for one minute, then spread melted chips with spatula. Sprinkle chopped nuts over this and press down lightly to set. Cut on diagonal immediately or cool until firm, then break up. (I couldn't wait for it to set up so I put the whole cookie sheet in the freezer, worked great. Start to finish done in 10 minutes!)

My variation: After I made these once I thought I would like to control the amount of salt involved. Not because I wanted less salt, but because I wanted more. Have you ever had Trader Joe's salted chocolate almonds? Salt + chocolate = awesome. So the second time I made these with unsalted-tops saltines and sprinkled course sea salt on the melted chocolate chips just before adding the nuts. It was perfect.

I thought the name Chocolate Saltine Pieces was pretty lame and didn't give justice to how amazing these are. They taste like Roca Buttercrunch Toffee, except the main ingredient is crackers, so I wanted to name them Ghetto Toffee. Then Olen said it reminded him of something that would be brought to a church potluck. I agreed and we decided to rename this recipe Potluck Toffee. After you make these yummies, let me know what you would call them.

Thanks Molly for letting me share!

Double Chocolate Muffins

2010-03-15T06:09:00.000-07:00

OK.... I have to say these are REALLY GOOD muffins... but Mike is sooooo addicted to these he would eat them everyday if I let him. Whenever I ask him what he wants for breakfast he almost always says "chocolate muffins"! I keep a supply of these in the freezer for his gottahaveachocolatemuffinnow attacks!

DOUBLE CHOCOLATE MUFFINS

Ingredients:

3 ounces unsweetened chocolate (I use baking chocolate squares)

1 cup granulated sugar

1/2 cup REAL butter (1 stick), softened

2 eggs

1/2 cup sour cream

1/2 cup milk

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (12-ounce) bag semisweet chocolate chips... YEP the WHOLE bag... don't skimp!

Instructions: Preheat oven to 375 degrees F. Line 18-24 standard muffin cups with cupcake liners. In a microwave-safe bowl, melt chocolate in the microwave on medium-high heat for 25 second intervals, stirring in between, until smooth. Set aside. In a large bowl of an electric mixer, cream sugar and butter. Beat in eggs, then add sour cream and milk. In a small bowl, stir together flour, baking powder, baking soda, and salt. Pour flour mixture into butter mixture and mix Stir in melted chocolate, then chocolate chips. Fill each muffin cup about three-quarters of the way full with batter... I like to use a scooper thingy so they are all somewhat even. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to wire rack to cool completely. Muffins are best eaten fresh of course, but they freeze well too.

Stuffed Peppers

2010-03-14T15:10:00.000-07:00

I love stuffed peppers and so does Mike... but he doesn't like the "pepper" part so well so I always end up with a little MORE pepper when I eat mine. Trent doesn't eat them at all and has categorized this recipe as "gross" food and only appropriate to eat when he will not be home for dinner! (I will be including a lot more "gross" food recipes!) Back to the recipe... The best part of this recipe is that it doesn't matter what color of peppers you use in this recipe... they are all good, so buy the cheapest ones.

STUFFED GREEN, RED, ORANGE OR YELLOW PEPPERS

This recipe makes 4 big stuffed peppers

FIRST:

Cook some rice. 1/2 cup rice, one cup water. OR use some leftover rice

Cut off the tops of peppers and seed. Put in some boiling water. Cook til desired tenderness, then drain and put in a square baking dish.

While the peppers are boiling put the folowing ingredients in a fry pan:

a little olive oil

some diced onions

1 pound hamburger

Seasonings: salt, pepper, salt n spice, garlic powder, red pepper flakes, couple dasher worsteshire sauce.

Cook all together til the hamburger is brown.

ADD: 1 can diced stewed tomatoes with the juice. (I like to use a can of diced tomatoes with jalapenos cuz Mike likes spicy.)

ADD the rice

STIR all together then spoon filling into peppers, pressing the filling slightly so you can get lots of filling in. If you have leftover filling it's good by itself or bring it over and Mike will eat it.

TOP each pepper with some shredded mozzarella and slivered almonds.

BROIL til the cheese is melted and almonds are toasty brown.

YUM!

Chocolate covered stuff

2010-03-14T13:29:00.000-07:00

I LOVE dipping stuff in chocolate! Almost ANYTHING covered in chocolate has GOT to be good! Usually I do strawberries... but raspberries are super yummy too!

I just did some chocolate covered strawberries for Valentines Day. These are SOOO easy and YUMMY and also very IMPRESSIVE if you take them somewhere. AND have you ever tried to buy these things already made?!?! EXPEEEENSIVE! Homemade.... WAAAY cheaper.... especially if strawberries are on sale.

CHOCOLATE COVERED STUFF

Let your imagination go wild! This recipe can be adapted to foods such as cookies, pretzels, potato chips, fresh fruit, dried fruit, rice krispie treats, marshmallows, cake bites, brownie bites, mini cream puffs and even spoons!

Chocolate chips... any flavor
1 tsp oil for each 1/2 cup of chips used

Preparation: Line a cookie sheet with waxed paper. OR use a coated paper plate if making a small batch. Put 1/2 cup chocolate chips (I use part semi sweet chocolate chips and part milk chocolate chips for a really good rich flavor) and 1 teaspoon oil in a microwave proof container. Don't mix up too large of a batch at a time. I like to use a glass measuring cup. Melt the chocolate chips in a microwave until smooth, stirring frequently. ONLY microwave for a few seconds at a time (start with 30 seconds, stir, then only 10 second intervals, stirring each time) DO NOT OVER MICROWAVE!!!! If you microwave TOO MUCH you will end up with a dried crunchy UNFIXABLE batch of chocolate! Ask me how I know this... cuz I've done it!
Dip your item in the melted chocolate until desired coverage. Place on wax paper or paper plate and put in the fridge as soon as possible. Refrigerate until chocolate hardens.

So now your stuff is covered in chocolate... Do you want to add squiggles? SOOOO easy...
Follow the process above and melt some more chips. Pour melted chocolate into ziploc-type plastic bag. Cut a small hole in one corner of the bag with scissors. Then this is the FUN part ... DRIZZLE... as much or as little as you want... OR... instead of drizzling draw a face or write a name.. a little trickier but it looks cool and impressive. Refrigerate until chocolate hardens.

Here are some other things we have covered in chocolate:

Kristin made these for Trent's Spongebob birthday last year

I made these for a RS lesson handout.

I like to decorate my cheesecakes (cheesecake recipes later) with some kind of dipped fruit when I need to bring a dessert somewhere. Here I dipped raspberries in chocolate with white drizzles. I didn't dip the blackberries just cuz I didn't want to over do it!

Have fun dipping stuff in chocolate!

Mexican Chicken Noodle Soup

2010-03-12T06:53:00.002-07:00

I just LOOOVE making soup... all kinds.... they are all my favorites. Soup is quick and easy and a good use for leftovers... cuz then they are NOT leftovers anymore... it's something brand new!

So last night I was boiling some chicken breasts cuz SOMEONE wanted chicken quesadillas and SOMEONE wanted chicken and rice and SOMEONE didn't want to take a sandwich in her lunch AGAIN and wanted some good leftovers (leftovers are OK for lunch but NOT for dinner!)... so as long as I have this chicken cooking and this really good chicken broth why not make some soup! I give Teresa the credit for inspiring this recipe!

MEXICAN CHICKEN NOODLE SOUP

1 or two cans of chicken broth or some homemade chicken broth

1can El Pato sauce ...this makes it a little spicy

Some chopped up cooked chicken... at least a cup or more

Some shredded carrots... maybe half a cup or more

Some shredded cabbage... about 2 cups more or less

Some frozen corn... maybe a cup

Cooked noodles... I usually cook half a package...leftover noodles are fine.

Seasonings... salt, pepper, garlic powder, red pepper flakes... or any other seasonings you like!

As you can see this is a VERY flexible recipe. Start by pouring the broth and El Pato sauce in a pot. Season to your taste. Throw in the carrots and bring to a boil til carrots start getting tender. Toss in the cooked chicken. Cook a few more minutes. Turn off the heat and put in the cabbage and frozen corn. Stir. If you used lots of stuff and there is not enough liquid just add water or more broth. Taste to see if it needs more seasoning. Serving suggestions... top with chopped avacado, cheese, sour cream and those wonderful crispy shredded tortilla strips. Goes great with a soft buttered tortilla or a warm and toasty cheese crisp... Mmmm I can't wait for leftover soup in my lunch!

Candy Bar Croissants

2010-03-11T06:45:00.005-07:00

I just LOVE this recipe... it's yummy, looks impressive, but best of all it's EASY! Make these... arrange nicely on a pretty platter and IMPRESS your friends... It helps if you put a little powdered sugar on your nose to show how HARD you have been working in the kitchen!

OK... so these are NOT arranged nicely on a pretty platter... but they WERE... I forgot to take a picture before I took them to an activity, so these are actually the leftovers. I broke one in half so you can see the chocolate goodness on the inside... then I HAD to eat the broken ones cuz ya can't leave a broken croissant just laying around!

CANDY BAR CROISSANTS

1 (8 ounce) tube refrigerated crescent rolls (The REAL Pillsbury brand... NOT store brand)
1 tablespoon butter or margarine, softened
2 (1.55 ounce) plain milk chocolate candy bars, broken into small pieces... (REAL Hershey brand)
1 egg, beaten (REAL egg from a REAL chicken... JK!)
2 tablespoons sliced almonds

Unroll crescent roll dough; separate into triangles. Brush with butter.
Arrange candy bar pieces evenly over triangles; roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds.
Bake at 375 degrees F for 11 to 13 minutes or until golden brown. As soon as they come out of the oven sprinkle with powdered sugar. Cool on a wire rack.

YUMMY Cinnamon Rolls!

2010-03-09T20:15:00.001-07:00

Welcome to our new blog!!

We hope you’ll find something yummy to make!

Let us know of your great recipes!

Ok, these Cinnamon Rolls are THE BEST!! Try them, you’ll see!

I have to thank my friend, Becki, for the recipe- it makes Bread, Rolls and Cinnamon Rolls.

(The picture was taken before cream cheese frosting was added)

6 C Flour

1 C Powdered Milk

2 C Bread Flour

6 Tbsp Yeast

2 Tbsp Salt

5 C warm water

2/3 C Oil

2/3 C Honey

6 Eggs

Mix first 5 ingredients for 1 min. Add wet ingredients; mix on speed 1 adding more flour until dough starts to pull away from the sides but never picks up off the bottom. Dough will be sticky. Knead for 5 min. Place in a well oiled bowl and rise until double.

For Rolls form into rolls and rise until double. Bake at 350 until golden.

For Bread make dough much stiffer. After dough has risen shape into 1 lb 8 oz loaves of bread. Place in greased bread pans and rise until double. Bake at 350 for approx. 30 min.

For Cinnamon Rolls keep dough very soft. After dough has risen, roll out into a rectangle (keep dough about 1/2 inch thick). Spread 1 1/2 C soft butter on dough and sprinkle a mixture of 4 C Brown Sugar and 2 Tbsp Cinnamon. Roll up tightly and slice into 2 inch rounds. Bake at 350 for 15-20 min.

Leave a comment if you try these, and how they turned out!