Monday, November 24, 2008

Chocolate Chocolate Chip Cookies

1 c. butter, softened
2 c. sugar
1 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
2/3 c. cocoa
2 tsp. baking soda
1 tsp. salt
2 c. chocolate chips (try mint, vanilla, or peanut butter too)
Heat oven to 350.  In large mixing bowl, beat butter and sugars until well blended.  Add eggs and vanilla; beat well.  Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, beating until well blended.  Stir in chips.  Drop on ungreased cookie sheet.  Bake 9-11 minutes.  (Makes 8 dozen)
Thanks for the delicious recipe Kamiko!

Mega Marinara Sauce review

I also tried The Sneaky Chef's Mega Marinara Sauce and it was a huge hit.  We all loved it and aside from going with just spaghetti and meatballs, it goes on the Everybody Loves Romano Chicken (one of our all-time favorites!) and the Charmin' Chicken Parm (not so great). 

Choc-ful Cupcakes

Please see the link above for some delicious cupcakes with sneaky ingredients.  The kids kept asking for these all day long.  Who would guess they had a generous portion of spinach inside?  

Sunday, November 23, 2008

Pineapple Cake

1 1/2 c. sugar

1 egg

dash of salt

2 Tbsp. soda

2 c. crushed pineapple (drained)

2 c. sifted flour

1 tsp. vanilla

Pour in buttered 13x9 pan.  Bake at 350 for 40 minute, or at 325 if you are using a glass pan. 


1 cube butter

1 egg yolk

2/3 c. whipping cream

2/3 c. sugar

1 tsp. vanilla

Boil 6 minutes and pour on cake while hot!  Cover with coconut and chopped pecans and again with coconut.

Ravioli Sauce

1/2 c. ketchup
1/2 c. maple syrup
2 Tbsp. garlic salt
Sri racha (optional)

Mix all ingredients and enjoy!

Best-Ever Carrot Cake

4 beaten eggs 
2 c. all-purpose flour 
2 c. sugar 
2 tsp. baking powder 
1 tsp. ground cinnamon (optional) 
1/2 tsp. baking soda 
3 c. finely shredded carrots (lightly packed)* 
3/4 c. cooking oil 
1/2 c. finely chopped pecans, toasted (optional) 
Cream cheese frosting (see below)  

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 2x1 1/2-inch round cake pans; set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, and baking soda. In a medium bowl, combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans. Bake in a 350 oven for 30-35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Frost tops and sides with cream cheese frosting. If desired, sprinkle chopped pecans over frosting. Store cake in refrigerator for up to 3 days. *The carrots need to be finely shredded or they may sink to the bottom of pan during baking.  

Cream Cheese Frosting: 
1 8 oz. package cream cheese, softened 
1/2 c. butter or margarine, softened 
2 tsp. vanilla 
5 3/4 -6 1/4 c. sifted powdered sugar  

Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in additional powdered sugar to reach spreading consistency.

Southern Oven-"Fried" Chicken

(Sorry, the picture is a bit deceiving because I forgot to put oil on the chicken before I baked it. It really is moist and delicious!) 1/2 c. fat-free buttermilk 1/2 c. cornflakes, crushed 3 Tbsp. all-purpose flour 1/4 tsp. salt 1/4 tsp. freshly ground pepper 2 lbs. chicken parts, skinned 4 tsp. canola oil Preheat the oven to 400; spray a large baking sheet with nonstick cooking spray. Pour the buttermilk into a large shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chidken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.

Chocolate Cake

3/4 c. butter, softened
3 eggs
2 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 c. sugar
2 tsp. vanilla
1 1/2 c. milk
one-bowl buttercream frosting (see below)
Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, grease a 9x13 pan.  In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.  In a large mixing bowl, beat butter on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 c. at a time, beating on medium speed until well combined (3-4 minutes).  Scrape sides of bowl; continue beating on medium speed for 2 minutes.  Add eggs 1 at a time, beating after each addition (about 1 minute total).  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition, just until combined.  Beat on medium to high speed for 20 seconds more.  Spread batter into the prepared pan.  Bake at 350 for 35-40 minutes.  Place in pan on a wire rack; cool thoroughly.  Frost with frosting (see below).
One-Bowl Buttercream Frosting
6 Tbsp. butter or margarine, softened
2 2/3 c. powdered sugar
1/2 c. cocoa
1/2 c. milk
1 tsp. vanilla extract
Beat butter.  Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).  Blend in vanilla.

Saturday, November 22, 2008

Rustic Cheddar Mashed Potatoes

2 lbs. russet potatoes, peeled and diced

1 c. water

1/3 c. butter, cut in small pieces

½ to ¾ c. milk

1 ¼ tsp. salt

½ tsp. black pepper

½ c. finely chopped green onions

2-3 oz. shredded cheddar cheese

Combine potatoes and water in slow cooker; dot with butter. Cover and cook on High for 3 hours or on Low for 6 hours or until potatoes are tender. Using an electric mixer on medium setting, whip potatoes until well blended.  Add milk, salt, and pepper and whip until well blended.  Stir in green onions and cheese, cover tightly and let stand 15 minutes to allow flavors to blend and cheese to melt.

Fried Rice and Vegetables

1 cup fresh bean sprouts
½ cup shredded carrot
½ tsp. grated gingerroot
1 garlic clove, minced
1 cup sliced fresh mushrooms
1 Tbsp. oil
2 cups cold cooked regular long-grain white rice
2 Tbsp. soy sauce
½ cup frozen sweet peas, thawed
1/4 cup sliced green onions

1. Spray medium nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add bean sprouts, carrot, gingerroot, garlic and mushrooms; cook and stir 1 minute. Remove vegetables from skillet; cover to keep warm.

2. In same skillet, heat oil until hot. Add cooked rice and soy sauce; cook and stir 4 minutes. Add peas, onions and bean sprout mixture; stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.

Chili Salsa

1 lb. ground beef
1 medium onion, chopped (½ cup)
1 jar (16 oz.) medium or hot salsa (2 cups)
1 can (15 oz.) chunky tomato sauce with onions, celery and green bell peppers
1 can (4 oz.) chopped green chilies, drained
2 tsp. chili powder
1 can (15 to 16 oz.) pinto beans, rinsed and drained
Shredded cheddar cheese, if desired
Sliced green onion, if desired

1. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

2. Mix beef and remaining ingredients except beans in 3 ½ to 4-quart slow cooker.

3. Cover and cook on low heat setting 8 to 10 hours.

4. Stir in beans. Cover and cook on low heat setting about 5 minutes or until hot. Top with cheese and onion. (6 servings)

* Vary the taste by using black beans instead of pinto beans.

Garlic Cheese Bread

16 oz. loaf of French bread
1/2 c. unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 c. freshly grated Parmesan cheese

Preheat oven to 350. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the two bread halves. Place on a sturdy baking pan and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread. Return oven to the highest rack. Broil on high heat for 2-3 minutes. Remove fro oven, let cool a minute. Remove from pan and make 1-inch thick slices.

Friday, November 21, 2008

Chicken Chilaquiles Casserole

½ c. vegetable oil

10 flour or corn tortillas (6-8 inches in diameter), cut into ½-inch strips

2 cups shredded cooked chicken or turkey

1 jar  (16 oz.) green salsa (salsa verde) or salsa (2 cups)

2 cups shredded mozzarella or Monterey Jack cheese (8 oz.)

Heat oven to 350 degrees.  Spray 2-quart casserole with cooking spray.  Heat oil in 10-inch skillet over medium-high heat.  Cook tortilla strips in oil 30-60 seconds, stirring occasionally, until light golden brown.  Remove with slotted spoon; drain on paper towels.  Arrange half of the tortilla strips in bottom of casserole.  Top with chicken, ¾ cup of the salsa and 1 cup of the cheese. Gently press layers down into casserole.  Repeat with remaining tortilla strips, salsa and cheese. Bake uncovered about 30 minutes or until cheese is melted and golden brown. 

Zucchini Bread

1 ½ cups all-purpose flour

1 tsp. ground cinnamon

½ tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground nutmeg

1 cup sugar

1 cup finely shredded, unpeeled zucchini*

1/4 cup cooking oil

1 egg

1/4 tsp. finely shredded lemon peel

½ cup chopped walnuts or pecans

1.  Grease bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside.  In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.

2.  In another medium mixing bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well.  Add flour mixture to zucchini mixture.  Stir just until moistened (batter should be lumpy).  Fold in walnuts or pecans.

3.   Spoon batter into the prepared pan.  Bake in a 350 oven 55 to 60 minutes or until a toothpick inserted near center comes out clean.  Cool in the pan on a wire rack for 10 minutes.  Remove loaf from pan.  Cool completely on the wire rack.  Wrap and store overnight.  Makes 1 loaf (16 servings).

 *Apple Bread: Prepare as shown above, except substitute 1 cup finely shredded, peeled apple for the shredded zucchini.  Continue as directed.

Color Cookies

½ cup shortening

½ cup brown sugar

1/4 cup granulated sugar

½ tsp. vanilla

1/4 tsp. water

1 egg

1 cup + 2 Tbsp. flour

½ tsp. soda

½ tsp. salt

1/4 cup M&M plain chocolate candies

Blend shortening and sugars.  Beat in vanilla, water and egg.  Sift remaining dry ingredients together and add to sugar and egg mixture.  Mix well.  Stir in M&Ms.  Drop from tsp. onto ungreased cookie sheet.  Bake at 375 for 10-12 minutes.

Auntie Verla's Raspberry Delight

2 cubes butter

2 Tbsp. sugar

1 ½ c. flour

2 (I oz.) pkg. cream cheese

2 c. powdered sugar

½ tsp. vanilla

1 c. chopped nuts

1 (6 oz.) pkg. raspberry jello

2 c. boiling water

3 (10 oz.) pkg. frozen raspberries

1 (medium size) ctn. Cool Whip

Cream butter, sugar and flour together; spread evenly in a greased 9x13 inch pan.  Bake at 350 for 25-30 minutes.   Cool.  Cream together cream cheese, powdered sugar and vanilla.  Spread on cooled crust.  Sprinkle chopped nuts evenly over cream cheese mixture.  Dissolve raspberry jello in the 2 cups of boiling water.  Add the 3 packages of frozen raspberries (thawed) juice and all.  Cool until thick like jelly.  Spread on cheese mixture. When cool and set, spread Cool Whip over top. Refrigerate.  Serves 15-20 people. 

Hello Dollies

1 package graham crackers, crushed                          

1 cube butter, melted

Add butter to graham crackers. Put 2/3 of the mixture in 13-by-9 inch pan.


1 package chocolate chips

1 can coconut

1 package butterscotch chips

1 cup nuts

1 can Eagle Brand milk

       Garnish with remainder of crackers. Bake at 350 degrees for 35 minutes.