Pomegranate Fruit Jello

2 6oz pkg. cherry jello

2 pomegranates, seeded (reserve 1/3 C)

2 apples, peeled, cored, chopped (any kind)

1 20 oz can crushed pineapple

1 15 oz can whole berry cranberry sauce

Topping

1 8oz pkg. cream cheese

12 oz Cool Whip

1/3 C sugar

Mix jello according to directions. Pour into a 9x13 pan and place in the fridge. Let set up partially and then mix in the pomegranate seeds (reserve 1/3 C), chopped apples, crushed pineapple, and cranberry sauce. Put in fridge until firm.

Mix topping ingredients together and spread on top. Sprinkle reserved pomegranate seeds on top. Chill until ready to serve.

This is Jessie's recipe and it is soooo good! It's crunchy and not too sweet and very festive.

Macaroni Grill’s Bread

1 Tablespoon yeast
1 Tablespoon sugar
1 cup warm water
2.5 cups flour
1 tsp salt
1.5 tablespoons rosemary or a good Italian seasoning
1 tablespoons butter

Place yeast, sugar and water in bosch and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups flour
Add 1 T rosemary or Italian seasoning
Knead for about 5 min.
Add additional ½ cup flour if needed
Let dough rise covered for about 1 hour, until doubled.
Divide dough in half and shape into two rounded loafs
Spray a cookie sheet with cooking spray
Place two loafs onto cookie sheet
Sprinkle additional seasoning/rosemary into top of dough and press lightly into dough
Let rise again until double, about 40 min.
Cook in a 375 degree oven for 15-20 min, until lightly brown.
Serve with EVOO and balsamic vinegar.

Hot Artichoke and Spinach Dip

1 (8oz) package cream cheese, softened
1/4 cup Mayonnaise
1/2 cup grated parmesan cheese
1/4 cup gargonzola cheese (or more if you like)
1 clove garlic, minced
1/2 t dried basil
1/4 t garlic salt
salt and pepper to taste
1 (14 oz) can artichoke hearts, drained and chopped
3/4 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a small baking dish (I use an oval casserole dish). In a medium bowl, mix together cream cheese, mayo, parmesan cheese, romano cheese, gargonzola cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the misture to prepared dish. Top with mozzarella cheese. Bake in oven for 25 minutes until bubbly and lightly browned.

Double Chocolate Peppermint Brownies

Perfect for holiday gatherings!

Layer 1: Brownie:

¾ c. cocoa
½ tsp. baking soda
1/3 c. butter, melted
½ c. boiling water
2 c. sugar
2 eggs
1/3 c. butter, softened
1 1/3 c. flour
1 tsp. vanilla
¼ tsp. salt

Combine the cocoa and baking soda. Add the melted butter and combine, then add boiling water. Combine well, then add sugar, eggs, and butter. When combined add flour, vanilla, and salt. Pour into greased 9x13 pan and bake for 35-40 minutes at 350 degrees. Let cool.

Layer 2: Buttercream frosting:

1/3 c. butter, softened
2 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla
2 drops peppermint extract
red coloring (to make frosting pink)

Spread over cooled brownies. Chill.

Layer 3: Chocolate Ganache

3/4 c. semisweet chocolate chips
¼ c. + 2 tbsp. heavy cream

Combine in a small bowl and microwave for 30 second intervals until smooth. Do not overheat. Immediately pour over brownies. Top with crushed peppermint candy cane. Put back in fridge for a few hours, until set.

Pumpkin Cheesecake

AMAZING!

from Our Best Bites

(see my notes at the bottom)

Crust:

1 1/2 C gingersnap crumbs (about 25-30 small cookies)

6 tbsp. real butter, melted

3 tbsp. brown sugar

3/4 C ground pecans

Filling:

3 8oz blocks cream cheese

3/4 C canned pumpkin puree

8oz melted white chocolate (1 C white chocolate chips, melted)

1 C sugar

3 eggs

2 tsp. vanilla

2 tsp. pumpkin pie spice

Preheat oven to 350. Using heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath. For Crust: Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9" spring form pan. Evenly spread across the bottom of pan and up the sides about 1-1 1/2 inches.

To melt chocolate, place in a microwave-safe bowl and microwave at 30 second intervals, stirring in between, until smooth. Set aside. With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, and pumpkin pie spice. With the mixer running, slowly add in white chocolate in a steady stream. Pour mixture on top of the crust.

For waterbath: Place cheesecake pan inside of a larger pan. (Like a roasting pan.) The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches. Bake for about 50 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling. When it's done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. Serve with whipped cream and caramel sauce!

NOTES: Since Carson in allergic to pecans, I omitted those from the crust. I also do not have a roasting pan, so I filled a cake pan with water and placed it below the cheesecake. I don't know if that's what you're supposed to do, but I think it worked! And finally, buy "Anna's" ginger cookies (flower shaped). I bought them to decorate the top with, and they are amazing. I wish I would have done the crust with them, because the ginger snaps I bought for the crust were bland and extremely hard. I thought I was going to break my food processor.

Creamy Red Jello Salad

I don't make Jello a lot. I sort of feel like I'd be fulfilling the ultimate cliche: mormon housewife with a pyrex full of jello. But when I do make it, this one's really good. No chunks of anything. Just a great flavor.

1 large box raspbery Jello
2 c. water (boiling)
1/2 can frozen OJ concentrate
2 c. applesauce
cool whip
cinnamon

Dissolve Jello in boiling water. Stir in frozen concentrate and applesauce until well blended. Pour into 9x13 and set overnight (it takes forever to set up). To serve, top with cool whip and sprinkle cinnamon on top.

*Note: the original recipe was double the ingredients, and it really filled up the 9x13. It was a lot. That's why I suggest doing half and still filling a 9x13. More room for cool whip.

Grilled Zucchini

1 zucchini
Italian salad dressing (liquid)
Parmesan cheese

Slice up zucchini and put into a zip-lock or Tupperware filled with the salad dressing (enough to cover them). Put into the fridge and let sit and marinate for a few hours.
Grill up zucchini on barbecue grill flipping once until cooked.
Plate up and sprinkle Parmesan cheese on top.

These are SOOO yummy!!

Spice Punch

5 qts water
4C sugar
6 oranges, juiced
6 lemons, juiced
1/2 large can pineapple juice
1 T cinnamon
1 t ground cloves

Place spices in a cheesecloth and tie into bundle.
Put the water and sugar in large pan.
Place spice bundle in with the water.
Bring to a boil and boil until water turns an amber color {about a half hour}
Reduce heat and add juices.
Serve hot.

**Note - this is our "cure-all" for a cold. It works magic. Its smell also puts Scentsy to shame :) It's out of this world yummy, cozy, and perfect. -Chandie

Pumpkin Roll

3 eggs
1 C sugar
2/3 C pumpkin
1 t lemon juice
3/4 C flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
1 C powdered sugar
6 oz cream cheese
1/4 C butter
1 t vanilla

Beat eggs on high speed for 5 full minutes. Add sugar slowly while mixing. Add pumpkin and lemon juice. Mix dry ingredients together in separate bowl; fold into mixture. Grease a jelly roll pan and put wax paper over it. Grease wax paper. Pour mixture in pan and bake 15 minutes at 350 degrees. Spread out a dish towel and sprinkle well with powdered sugar. Turn pumpkin onto the dish towel and roll up with the towel {remove wax paper}. Cool. Unroll, spread filling on top, and roll up without the towel. Cover and chill; serve with whipped cream.

Poppy Seed Chicken Casserole

2-4 Chicken Breasts
1 can cream of chicken soup
6 oz. sour cream
½ cup butter, divided
1-2 Tablespoons poppy seeds
Ritz Crackers

Cook the chicken breasts (either boil or grill). Chop up chicken into pieces and put into the bottom of an 8x8 baking dish. Mix together the sour cream, cream of chicken, and ¼ cup of butter, melted. Pour over the chicken. Crush 1 roll of Ritz crackers and mix with remaining ¼ cup of butter (melted) and poppy seeds. (Can crush and mix in a large Ziploc bag.) Pour crackers on top of chicken dish and bake at 350 for 30 min. Serve over rice.

Pumpkin Cream Cheese Cupcakes

I found this recipe in the Rachael Ray magazine. I followed the recipe exactly for the cupcake, but I used a different frosting. The frosting in the magazine called for a ton of egg whites and it totally grossed me out. So I'm including the buttercream frosting I used.

Pumpkin Batter:
1 c. canned pumpkin
2 eggs
1 c. white sugar
1/2 c. oil
1 tsp. vanilla
1 1/2 c. flour
2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
3/4 tsp. salt

Beat pumpkin, eggs, sugar, oil and vanilla together. Add dry ingredients and mix.

Cheesecake Batter:
8 oz. cream cheese, softened
1/2 c. powdered sugar
1 egg white
1/2 tsp. vanilla

Beat cream cheese and powdered sugar together for 3 minutes (I don't know why). Add egg white and vanilla and mix well.

Spray muffin liners. Layer each muffin cup with some pumpkin batter, then the cream cheese mixture, then the pumpkin batter. Bake until done, about 25 minutes, at 350 degrees. Let cool, and then frost.

Buttercream Frosting:
1/2 c. butter, softened
4 c. powdered sugar
1/4 c. milk
1 tsp. vanilla

I added about 1/4 c. brown sugar to this, then dusted the tops of each cupcake with a cinnamon/sugar mix we keep on hand for toast.

These take some work and don't make a lot (only 15), but they were really, really, yummy.

Divine Whole Wheat Bread

I've been making this bread for about 2 months now, and we love it. Original recipe found here.

3 1/2 c. hot tap water
3 tbsp. yeast
1 can (12 oz.) evaporated milk
2/3 c. oil
1 c. honey
1 c. white flour
1 1/2 tbsp. salt
12 c. whole wheat flour

Mix hot water, yeast, and evaporated milk in Bosch. Add oil, honey, and white flour. Add 6 c. whole wheat flour and mix well. Put in dough hooks and add salt and remaining flour. If dough is too sticky, add a little white flour. Spread a tiny amount of oil on your countertop and turn dough out onto it. (This makes it so much cleaner and easier to handle the dough!) Separate into 4 balls and shape into loaves. Put in pans and let rise for 1 hour in warm place (I put them on the stovetop while the oven preheats). Bake at 350 degrees for 25-30 minutes. Eat lots and lots while it's warm. :)

Chicken Crescents

1 can crescent rolls
1 c. cooked, shredded chicken
4 oz. cream cheese, softened
1 tbsp. butter, softened
½ tsp. lemon pepper

Bread crumbs, or crushed up stuffing mix (from a box) is super yummy!
 
Combine above ingredients. Separate crescent rolls (8 pieces) and place large spoonful of chicken mixture on each roll (the small side). Roll up and tuck edges in to form a sealed ball. Roll in melted butter, then in bread crumbs. Rolling them in crushed Pepperidge Farm Herb Seasoning is the best! Bake 15-20 minutes at 375. Makes 3-4 servings.

Gravy:
1 can cream of chicken soup
½ c. sour cream
1 tsp. lemon juice
Milk

Combine in small sauce pan and warm through. Thin with milk. Pour over crescents when done.

*I served with asparagus with balsamic butter sauce (yum!!).

Pumpkin Bites

*from ksl.com last fall
Important!

This recipe makes A LOT of mini pumpkin cakes.

I always half this and get about 48.

2 C sugar
1 C oil
4 eggs
1 (15 oz) can pumpkin
2 t baking powder
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 t cloves
1/2 t salt
2 C flour

*I just use pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.

Preheat oven to 350 degrees. Generously spray a mini muffin pan. If you have them, use mini muffin liners and spray those well. They seem to come out best with liners. Beat sugar and oil together. Add eggs and beat, then add pumpkin and beat. Add dry ingredients and combine well. Place 2 tsp. of batter in each mini muffin. Bake for 10-12 minutes, until cake tester comes out clean. Cool and frost!

Cream Cheese Frosting:
4 oz cream cheese (room temperature)
1/4 C butter, room temerature
1 lb powdered sugar
Evaporated milk (normal milk will work in a pinch)
1 t vanilla

In bowl or electric mixer, combine cream cheese and butter until light and fluffy. Add powdered sugar to butter mix, adding evaporated milk to desired spreading consistency. Add in vanilla, beat frosting at medium-high speed until light and fluffy.

Bruschetta Salad

(From my friend, Jenny)
1 loaf dense bread cut into cubes.
1-2 red, orange, or yellow bell peppers
1-2 large tomatoes cut into chunks
1 ball of mozzarella cut into chunks
1/4 cup fresh basil

Dressing:
1-2 cloves garlic finely chopped
6 T olive oil
3 T balsamic vinegar
Salt and pepper to taste

Put bread pieces on cookie sheet. Drizzle with olive oil and salt and pepper. Roast at 350 for 15 minutes. Not quite croutons, but toasted on the outside.
Meanwhile put all veggies and cheese in bowl. Pour dressing over top of veggies to marinate. Add bread and mix right before serving. SOOOO yummy!

Fried Chicken Rollups

2/3 C plus 2 T cooking oil
1 onion chopped
5 cloves of garlic finely chopped (I use my garlic press)
3 cups shredded rotisserie chicken meat (bought at store)
Salt and pepper
1 1/2 cups shredded Monterey jack cheese
12 small tortillas (or 6 large ones)

In a large skillet heat 2 T of the oil over medium heat and add the onion and garlic. Cook until soft. Add the chicken, about 1/2 tsp salt and some pepper (to your liking). Cook until heated through. Transfer to a bowl and add the cheese. Wipe out skillet.
In the same skillet warm the tortillas over low heat just to soften them. Place them on a work surface. Spoon in chicken mixture and roll up the tortillas.
In the same skillet heat the remaining 2/3 C oil over medium high heat. Add the chicken roll ups seam side down and cook, turning once until golden. Drain on paper towels.
Top with salsa, sour cream, and more cheese. Yum!

Caramel Icing

I used this icing on pumpkin cookies, and it was yummy! I have to admit that while it was really good, I think I prefer cream cheese frosting on pumpkin cookies. It probably just depends on your preference.

From the Sisters' Cafe:

In saucepan, heat 3 Tb butter and 1/2 brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.

Nutella Frosting

Nutella Frosting

(on these cupcakes)

3/4 c. butter, softened

3 c. powdered sugar

1 tsp. vanilla

1/3 c. milk

1/2 c. Nutella

The frosting was a bit runny, so next time I plan on adding the milk a little at a time until I reach the consistency I want. Or, adding more powdered sugar at the end.

Still, a delicious frosting!

Cinnamon-Roasted Almonds

Ingredients:
1 egg white
1 tsp vanilla
4 Cups whole almonds
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp salt
2 tsp ground cinnamon

Directions:
Preheat oven to 250 degrees. Line a 10x15 jellyroll pan with parchment paper (if you spray the pan first with Pam, the parchment will stick better). Lightly beat the egg white. Add the vanilla and beat until frothy, but not stiff. Add the nuts and stir until well coated. Mix the sugars, salt, and cinnamon. Add to nuts and toss to coat. Spread evenly on prepared pan. Bake for 1 hour in preheated oven stirring occasionally until golden. Allow to cool. Store in airtight containers.

These taste just like the ones sold at malls or sporting events. SO yummy!!

Homemade Pancake Mix

4 c. white flour
2 c. wheat flour
2/3 c. sugar
2 tbsp. baking powder
1 tbsp. baking soda

Store in a cool, dry place for up to 6 months.
To make, mix 1 c. pancake mix with 1 egg and 3/4 c. milk.
Pour onto hot griddle, bake, and enjoy!

Creamy Chicken Noodle Soup

32 oz box of chicken broth*
2 cups water
1 chicken bouillon cube
1.5 cups chopped carrots
1 cup chopped celery
1/2 onion, chopped
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 can evaporated milk
8-10 oz egg noodles

Combine chicken broth, bouillon cube, carrots, celery, and onion into large pot. Bring to boil and boil for about 20 min. While boiling, cook your noodles in a separate pan, add a bouillon cube for flavoring, if desired. Add noodles to the veggies. Add 2 cups of water. Let cook about 10 min together. Add shredded chicken, cream of chicken, and canned milk. Stir all together, add salt and pepper to taste, and let it simmer until ready to serve.

This is a thick, creamy chicken noodle soup. *You can add more broth if you want it thinner. I also use the rotisserie chicken from Costco for this. It is cheap, and has great flavor, and mostly it is easy. This soup is delicious!

Mandarin Chicken Pasta Salad

I made this as a side salad the other night, so I omitted the chicken. It was so good, make sure you do the homemade dressing, it is heavenly!

Dressing Ingredients:
1/3 cup rice vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 (1 ounce) package dry onion soup mix
2 teaspoons white sugar

Salad Ingredients:
1 (8 ounce) package bow tie (farfalle) pasta
1/2 cucumber - scored, halved lengthwise, seeded, and sliced
1/2 cup diced red bell pepper
2 diced Roma tomatoes
1 carrot, finely chopped
1 (6 ounce) bag fresh spinach
1 or 2 (11 ounce) cans mandarin orange segments, drained
2 cups shredded cooked chicken (can make this without chicken for a side dish)
1/2 cup sliced almonds, candied and toasted (mix 1/2 cup almonds on stove top over low heat with around 4 Tablespoons sugar. Don't let it burn, stirring until lightly golden and sugar is melted and coating almonds.)

DIRECTIONS

1. To make the dressing, blend together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.

2. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.

3. To make the salad, toss the cucumber, bell pepper, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

Individual Potato Gratins

from Melissa d'Arabian (food network)

Ingredients:

Vegetable spray
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream

Directions:

Preheat oven to 375 degrees F. Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

4-Step Chicken

from Melissa d'Arabian (food network)

Ingredients:

4 boneless, skinless chicken breast halves, sliced in half crossways (butterflied, cut all the way through)
1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped (I used all dried)
Salt and freshly ground black pepper
4 tablespoons olive oil
1/4 cup all-purpose flour
1 red onion, thinly sliced
1/4 cup white wine, optional
1 cup chicken broth
3 lemons, juiced
1 to 2 tablespoons butter

Directions:

Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.

In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.

Chicken Broccoli Casserole

Broccoli (as much as you want)
2 -4 Chicken Breast or Tenders
1 cup Mayo/Miracle Whip
2 cans Cream of Chicken Soup
2 Tbsp. Lemon Juice
Bread Crumbs
Grated Cheddar Cheese

Begin by cutting the broccoli up into bite size chunks.
Boil the broccoli. (It doesn't need to be completely cooked, because you'll finish later)
Drain the broccoli and set aside.
Boil the chicken breasts until thoroughly cooked.
Remove the chicken and cut into bite size chunks.

In a bowl.
Mix the cans of soup with the mayo/miracle whip. (You can use one or the other. I just use a little of both)
Then add the lemon juice.
I smell or taste it to make sure it's what I want.

Place a very small amount of the mixture on the bottom of the pan.
Place the broccoli at the bottom of a glass baking dish.
Place the chicken on top of the broccoli.
Pour the rest of the sauce/mixture over the broccoli and chicken.
Top with bread crumbs.
Cover with tin foil.

Since the chicken and broccoli are already cooked, you are just heating up the sauce and cooking it together.
Bake @ 350 for 30-45 minutes. (or until the center is warm/hot).
Remove the tin foil and add grated cheese (as much as you'd like).
Broil the casserole until cheese is crispy.

***********Our family is on a health challenge. So when I made this today I did half of the sauce. (1/2 cup mayo/miracle whip and 1 can cream of chicken soup) I also doubled the broccoli and only put half of the shredded cheese on top.

Chicken Marinade for Kabobs

This is a great marinade for Chicken Shish-kabobs. You could use this marinade for any type of chicken, though!

Put all of the ingredients into a blender and blend until smooth, about 30 seconds.
1/2 onion
3/4 cup honey
1/2 c teriyaki sauce
1/4 c tabasco or other hot sauce.
1 tsp salt
1 cup sugar
1 lemon, juiced into blender
1 lime, juiced into blender
2 fresh bell peppers (red or green or both!)

Pour over chicken pieces (a large Ziploc works well) and refrigerate for up to 6-8 hours. Once done marinading, put chicken pieces onto sticks with onion chunks. I put the desired veggies onto a separate kabob stick. The meat and veggies cook at different rates, this keeps your veggies from burning! I like green and red peppers, pineapple, and cherry tomatoes. Now grill up. Grill for about 15 minutes, turning every 2 minutes.

4th of July Trifle

4th of July Trifle

Ingredients:

• 2 packages Oreo Cookies
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 3-1/3 cups cold milk
• 2 packages (3.4 ounces each) instant French vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions:

Line a trifle bowl with plastic wrap or use as is; set aside. In a food processor or blender, process the cookies until finely crushed.
In a large bowl, beat cream cheese, butter and sugar. In a bowl, whisk the milk and pudding mix for 2 minutes. Add to cream cheese mixture; mix well. Fold in whipped topping. Split pudding into 3 equal portions. Add red food coloring to one portion, blue food coloring to another, and leave the 3rd as is.
Place 1/4 of the cookie crumbs in prepared container or bowl; top with the red pudding mixture. Repeat layers with the white pudding in the middle and the blue pudding on top. Top with remaining cookies. Refrigerate until serving.

Yield: 8-10 servings.

Death By Chocolate

Death By Chocolate

Yield: 12 servings.

Ingredients

8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream

Ingredients for frosting

2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5. Slowly fold in the melted butter and chocolate and the sour cream.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting

1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.

Variations

1. You may use your preferred chocolate frosting.
2. You can add chopped walnuts and decorate with whole walnuts.

Thai Chicken and Rice

"Tastes like a restaurant"This really is SOO good! I got the recipe from 365 Days of Slow Cooking and just changed a few things. Enjoy!!

1 1/2 lb chicken cut into 1/2 inch pieces

1 red bell pepper, cut into short thin strips

1 1/4 cups chicken broth, divided

1/4 cup soy sauce

3 cloves garlic, minced

3/4 tsp red pepper flakes

2 tbsp cornstarch

3 green onions, cut into 1/2 inch pieces

1/3 cup chunky peanut butter

White or brown rice, cooked

3/4 cup peanuts or cashews chopped

3/4 cup cilantro chopped

Directions: Place chicken, bell pepper, 1 cup of broth, soy sauce, garlic, and red pepper flakes in slow cooker. Cover and cook on low for 3 hours. Mix cornstarch with remaining 1/4 cup broth in small bowl until smooth. Turn slow cooker on High. Stir in green onions, peanut butter, and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over rice. Sprinkle with peanuts or cashews and cilantro.

*Can also be served over noodles.

Buffalo Chicken Wraps

*I will get a picture next time we make these. They are sooooo good and we make them at least once a month so there will be a picture soon:)

1 C flour

1 tsp. salt

1/4 tsp. ground pepper

1/2 C buttermilk

4 boneless, skinless chicken breasts, cut into strips (or buy the chicken strips)

1 jar Frank's Buffalo Wing Sauce (if unable to find Frank's, use your favorite buffalo wing sauce)

1 cube butter, melted

10 inch flour tortillas or wraps

shredded lettuce

chopped tomato

grated cheese

Blue Cheese dressing *recipe follows

In a shallow bowl (I use ziplock bags) combine the flour, salt, and pepper. In another shallow bowl, place buttermilk. Dip chicken strips in buttermilk then roll in the flour mixture.

In a large skillet heat oil and cook chicken for 8-10 minutes or until done. Drain chicken on paper towels.

In a bowl, combine the Frank's sauce and melted butter.

Place chicken in center of tortilla and layer with cheese, tomato, and lettuce. Drizzle with the hot sauce and dressing, roll and enjoy!

Blue Cheese Dressing

3/4 C mayo

1/2 C buttermilk

1/3 C crumbled blue cheese (I use more:)

1/2 tsp. sugar

1/4 tsp. pepper

1/4 tsp. garlic powder

1/8 tsp. onion powder

1/8 tsp. salt

Mix ingredients in electric mixture.

Chocolate Oatmeal Pie

1 9-inch unbaked pie shell
3 eggs
1/2 c. butter, melted
1/2 c. brown sugar
3/4 c. karo syrup
1 tsp. vanilla
1/8 tsp. salt
1/2 c. oats
1/4 c. flour
1/4 c. cocoa
1 c. mini chocolate chips

Beat eggs. Add butter, brown sugar, karo syrup, and vanilla and mix. Add remaining ingredients and combine. Pour into crust and bake at 350 degrees for 45-55 minutes. Let it cool for a few hours or it will be too gooey.

Raspberry Peach Crumble Pie

1 9-inch unbaked pie shell

2 c. frozen raspberries

2 c. peeled, sliced fresh peaches (or thawed frozen ones)

1 tbsp. fresh lemon juice

3/4 c. sugar (use 1 c. if you use fresh raspberries)

pinch of salt

1/2 tsp. cinnamon

3 tbsp. quick-cooking tapioca

2 tbsp. butter, softened

Crumble topping

1/2 c. sugar

1/2 c. butter, softened

3/4 c. flour

Preheat oven to 450 degrees. Combine fruits in bowl and sprinkle with lemon juice. In small bowl, combine sugar, salt, cinnamon and tapioca. Sprinkle over fruit and gently stir. Spoon into crust and dot with butter. In Bosch, mix together crumble topping until sandy crumbs form. Sprinkle crumble topping on top of fruit. Bake for 10 minutes, then reduce heat to 350 degrees and bake about 45 minutes more, until topping is golden brown. Bake on a cookie sheet, because the filling will ooze and bubble over! Allow it a couple hours at least to set up or it will be a mess! I LOVE THIS PIE!

Triple Chocolate Chunk Cookies

16 ounces semi-sweet chocolate, chopped (or use chocolate chips)

1 stick (½ cup) unsalted butter
1 1/3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
4 large eggs
1½ cups (packed) light brown sugar
2 tsp pure vanilla extract
2 packages (24 ounces) semi-sweet chocolate chocolate chunks (or chopped chocolate)
additional chopped chocolate bar (optional)

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Place chopped chocolate and butter in a large, heatproof (metal or pyrex) bowl set over a pan of simmering water. Stir until melted and smooth.

3. In another bowl, whisk together flour, baking powder and salt; set aside.

4. In a large bowl, with electric mixer beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low and beat in the melted chocolate mixture. Then mix in dry ingredients and blend just until combined. Stir in chocolate chunks, but leave out candy bar chunks.

5. Drop heaping Tablespoonfuls of dough onto baking sheets, keeping a round shape as much as possible- 2 to 3 inches apart. If you’re using the extra chopped chocolate bar, place 2 to 3 chunks on top of each cookie.

6. Bake until cookies are shiny and crackly, yet still soft in the center, 12 to 14 minutes. Cool on cookie sheets for about 10 minutes before transferring to a cooling rack with a spatula.

Yield: About 4 dozen

http://www.recipegirl.com/2007/05/31/triple-chocolate-chunk-cookies/#ixzz0JUAM3B9Y&D

Banana Bread

This is my new favorite recipe for Banana Bread! DIVINE!

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

1 1/2 cups mashed banana (3 bananas)

2 cups all-purpose flour

1 teaspoon baking soda

Preheat oven to 350 degrees. Grease two MEDIUM (not large) bread pans. You can buy disposable ones that are perfect (they come in packs of 3). Cream butter and sugar until smooth. Beat in eggs, then bananas. Add flour and soda, stirring just until combined. Pour into prepared pans and bake for about 45 min (or till toothpick comes out clean). I checked mine around 40 minutes and put some tinfoil over it for the rest of the time, because it wasn't quite done but was browning quickly on top. (from allrecipes.com)

P.S. It's even better with mini chocolate chips!

Lion House Rolls

All I can say is YUM!

Lion House Dinner Rolls
from The Lion House

2 tablespoons active-dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter or shortening
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead until it is smooth and satiny. Cover to let rise until doubled.

Separate dough into three portions. Roll out each portion into a circle and cut into 8 pie-shaped pieces (or 12 pieces if you want smaller rolls). Roll up crescent-style and place on baking sheet. Let rise until doubled, about 45 minutes. Bake at 375 degrees for 12 minutes - until nicely browned. Makes 2-3 dozen rolls.

Cinnamon Rolls

Dough:
2 tbsp. yeast
2 ½ c. warm water
½ c. sugar
½ c. oil
2 eggs
1 tbsp. salt
6-7 c. flour

Dissolve yeast in water and set aside. Beat sugar and oil together, then add eggs and beat well. Add yeast, water, salt, and 3 c. flour and beat until smooth. Put in dough hooks and add rest of flour. Mix and add flour until dough pulls away cleanly from sides of bowl. Let rise 1 1/2 to 2 hours, covered. Spray clean counter top with Pam type cooking spray. Roll dough out onto counter, forming one large square piece about 1/2 inch thick. Spread top of dough with softened butter.
Topping:
Combine the following into a bowl:
1/2 cup brown sugar
1/2 cup white sugar
1-1.5 T cinnamon
Spread the cinnamon mixture on top of dough. Roll the dough up the long way (this is easiest if your dough is square, you can cut off the excess dough on the sides if needed to make it square). Once rolled up, use dental floss and cut the dough into about 2" thick pieces. Lay the pieces onto a greased cookie sheet (about 12-14 on a sheet).

Let rise another 1 to 1.5 hours. Bake at 375 for 15 min. Let cool until just warm before frosting!

Frosting:
4 cups powdered sugar
1/3 cup warm milk
1/4 cup butter, melted
vanilla
Beat together. You may need to adjust amounts to get the consistency you like. It should be a little thick, not runny, as it will melt a little on the slightly warm rolls!

Build your own Burrito Bar

This is a super yummy burrito bar recipe. Below you will find the recipe for all the components of the burritos, adding in all the extra spices and such make this so good! Once you make the following recipes, you will "build" your burrito as you would like! Enjoy! P.S. Read the entire recipe first (including all toppings listed at the bottom) so you make sure you buy all needed ingredients. There is a lot to it, but well worth the extra work! These flavors are so good together! I make up the sour cream and salsa mixtures earlier in the day and put in the fridge. The black beans can be made ahead of time, and then just re-heated before serving to cut down on prep time as well!



Black Bean Filling:
Using a small food processor or chopper, combine the following and chop:
1 jalapeno pepper, seeded
1 clove garlic
1/2 small onion
In a deep skillet pan, put 1 T of olive oil and saute mixture for 2 or 3 min. Then add to the pan:

2 cans black beans, drained slightly
1 tsp or so of Cayenne Pepper sauce
Coarse salt

Reduce heat to low and simmer.

Chicken:
Chop and set aside:
1 clove garlic
1 red bell pepper

In skillet pan, add:
1 T olive oil
3/4 - 1 lb chicken breast tenders, diced
Coarse salt
Cook chicken in oil until lightly brown. Add garlic and peppers and saute another 5-10 min. until chicken is done.

Roasted Salsa:
4 Roma Tomatoes
1 jalepeno pepper, seeded
1 small onion, peeled and cut into 3-4 thick slices
Salt
Cilantro Leaves (we leave this out, cilantro is yucky in my opinion :)

Heat a skillet pan over high heat. Add whole tomatoes, jalapeno, skin side down, and onions. Allow the tomatoes, pepper and onions to char on all sides. Once all blackened, add to a food processor and pulse grind the salsa with cilantro and salt.

Green Onion Lime Sour Cream:
1 container sour cream (16 oz)
1 lime, juiced and zested
2-3 green onions, sliced
Combine all into a food processor and process until smooth. Pour back into sour cream container and let sit in fridge until ready to eat.

Warm tortillas over stove top. Make your burrito using the following:
Tortillas
Black bean mixture
Chicken
Roasted Salsa
Sour Cream mixture
Romaine Lettuce
Smoked white cheddar cheese, shredded
Pepper Jack cheese, shredded
Sharp Cheddar cheese, shredded

Serve with Rice on side (see Stacie's Spanish rice recipe)

Cheesecake Sopapilla

I made these for our dessert on Cinco de Mayo. Not only is this so easy, but oh wow, they are good!



2 8 oz packages cream cheese, softened
1 cup sugar
1 tsp vanilla
2 cans refrigerated crescent rolls

Topping:
3/4 cup sugar
1 tsp cinnamon
1/2 cup butter, microwave until barely starting to melt


Drizzle with: about 1/4 c Honey

DIRECTIONS:

1. Preheat oven to 350 degrees. Use a 9 x 13 baking dish, spray with cooking spray.

2. Beat cream cheese, 1 cup sugar, and vanilla until smooth.

3. Unroll crescent roll cans, and using a rolling pin shape each piece separately into a 9 x 13 size. Press one piece into bottom of pan. Spread cream cheese mixture into pan. Cover with remaining piece of roll dough.

4. Stir together the topping material. Spread over entire top of dough. Bake about 30 min. Turn oven off and let sit another 5-10 min. in the oven to cook off extra liquid from butter, if needed. Remove from oven and drizzle with honey. Allow to cool completely, then cut into squares.

Frozen Berry Margaritas (Virgin)

2/3 cup frozen lemonade concentrate, slightly thawed
1 cup frozen unsweetened raspberries
1 package frozen sliced (or whole) strawberries (about 16 oz or smaller)
1/2 cup frozen blueberries
2 cups ice cubes
2 tablespoons sugar
Lime Wedges, to garnish

Using a blender, combine all ingredients (not limes) and process until smooth. This will be thick. Allow to sit if you want it to thin out a little before serving. Garnish with limes.

Mexican Chicken Casserole

{From abcnews.go.com}

3 {9.75 oz} cans white chunk chicken breast in water, drained
1 {16 oz} jar medium picante sauce
1 {10 3/4 oz} can Fiesta Nacho Cheese Soup - Campbells
1 {4 oz} can diced mild green chilis
1 {16 oz} bag white corn tortilla chips

In a large saucepan combine chicken, picante sauce, soup and green chilies. Stir well to combine. Cook over medium heat until the mixture simmers.
Spread crushed tortilla chips in along bottom of 9 x 13 baking dish sprayed with nonstick cooking spray. Put chicken mixture over chips. Top chicken mixture with more crushed tortilla chips.
Bake at 350 degrees for 10 - 15 minutes or until heated through.

** I never have canned chicken on hand so I just cooked up some chicken and shredded it. I also did not use the whole jar of salsa and I did not put any green chilis in it. I also only used an 8x6 or 8 x 10 ish size pan.

Chicken Black Bean Tacos with Spanish Rice

Chicken Black Bean Taco Filling
6-8 chicken tenders
1 cup chicken broth
1 cup salsa or taco sauce
1 can corn, drained
1 can black beans, drained

Cook above in crockpot all day. Remove chicken and shred; return to pot. It may still be a bit runny, depending on how much the shredded chicken thickened it up. Serve in tortillas with shredded cheese, sour cream, etc. Can serve Spanish Rice on the side OR do what we do and put some on the tortilla, making a burrito. We love this meal, and it usually makes plenty for 2-3 days.

Spanish Rice
1 cup rice
1 tbsp. oil
salt, pepper
1/4 tsp. garlic powder or 1 garlic clove
2 c. chicken broth
1/2 c. tomato sauce

Brown rice in oil lightly. Add seasonings, chicken broth, and tomato sauce. Bring to a boil, cover, and let simmer for 20-25 minutes.

Tuxedo Brownie Cups

The recipe was originally for mini muffin cups. They are way cute that way, too! You'll need:

1 box fudge brownie mix

8 oz. cream cheese

1/4 c. powdered sugar

2 squares (1 oz. each) white baking chocolate

2 tbsp. milk

1 c. cool whip, thawed

sliced strawberries

Prepare brownie mix according to package directions. Put liners in cupcake tins and spray generously with Pam. Fill each muffin tin 2/3 full with batter. Bake at 350 for 17 minutes (or until done). If doing mini muffins, bake at 325 for 14 minutes (or until done). Immediately after removing from oven, press tops of brownies down to make an indentation (I used the back of a tablespoon, but you'd want something smaller for the mini muffin size). Cool.

Microwave the white chocolate and milk together for 1 minute; stir smooth. If needed, microwave at additional 30 second intervals until stirs smooth. Combine cream cheese and powdered sugar; beat until smooth. Add white chocolate mixture. Fold in 1 c. cool whip.Pipe frosting into brownie cups and top with a slice of strawberry (or two!).

Chili Verde Burritos

Dennis made this wonderfully delicious Chile Verde. It tasted fabulous and our house smelled divine while it was cooking! We did everything before church, brought it to a boil and then turned it down low and let it simmer while we were at church. Yum! We doubled this recipe and it made ALOT!

Also, you can serve this over fried potatoes or rice if you don't want to do burritos. Enjoy!

3 lb pork loin
1-1/2 Tbsp salt
1/2 green pepper
1 small Anaheim pepper, seeds removed
1/2-1 jalapeno, seeds removed
3-4 small tomatillos, husked and washed
16 oz chicken broth
2 cans (4 oz) green chiles
1 onion, finely chopped
2 garlic cloves, minced
1 Tbsp. Olive oil
2 Tbsp. Canola oil
1/4 C flour mixed with 1 Tbsp. ground cumin, 1/4 tsp cayenne powder, 1/4 tsp. salt, 1/4 tsp. pepper

Trim as much fat off the pork as possible and cut into 1-2 inch chuncks.

Put the green pepper, anaheim pepper, jalapeno pepper, and the tomatillos in a blender and puree. Set aside.

Heat a large frying pan with the canola oil in it over Med.Hi heat.
Coat the pork with flour and spices and brown in the oil in frying pan. Do a few pieces at a time and when brown, put in pan (lg. stock pot) you will be cooking Verde in.Once the meat is done:

Fill the stock pot with chicken broth and add:
salt
pureed peppers and tomatillas
canned chiles
Cook on low heat.

In another frying pan, add the olive oil and onion and saute until the onion is golden brown, about 20 to 30 minutes.Add the minced garlic and cook for a couple more minutes. Add this mixture to the stock pot.
Partially cover and simmer on low for 3 hours. Stir occasionally.

Smothered Pinto Bean, Cheese, & Rice Burritos

This is one of those "go to" meals at my house. If I can't find anything else to eat, or I just don't feel like cooking much I can usually make this meal. It is yummy and easy and fast! Gotta love those kind of nights!

1 can pinto beans (or black or both!)
1 can enchilada sauce (I like Old El Paso-medium)
2 cups white rice, cooked (approx)
Shredded cheese
6 tortillas

In a small saucepan, heat the enchilada sauce. In another saucepan, heat your beans, including the liquid (don't drain!). Shred up cheese. Cook your rice. Warm your tortillas in oven, wrapped in foil. Place rice, beans, cheese, and small amount of sauce into tortilla. Wrap up, cover top with more cheese and smother with enchilada sauce. Enjoy your easy meal!

Lasagna with a twist!

This is a unique version of lasagna that is super delish! However, if you do not like Alfredo, or Alfredo and marinara mixed, you might not enjoy this as much. We LOVE it!

14 Lasagna noodles
1 (15oz) container of cottage cheese
1 (10oz) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
2 eggs
1 pound sausage or ground beef, cooked and drained
1 (26oz) jar of favorite marinara pasta sauce
1 (16oz) jar Alfredo pasta sauce
Chopped fresh parsley

Preheat oven to 350 degrees. Cook pasta according to package directions. Combine cottage cheese, spinach, mozzarella cheese, 2 tablespoons of Parmesan cheese and eggs. Mix well. In a 9x15 pan (the deeper the better) spread 1 cup marinara sauce over bottom. Mix remaining marinara sauce and cooked meat together in a separate bowl. Layer 4-5 lasagna noodles over the sauce. Top with half of the cheese mixture and 1 cup of meat/marinara sauce. Layer 4-5 more lasagna noodles, remaining cheese mixture and remaining meat/marinara sauce. Top with 4-5 more lasagna noodles and spread Alfredo sauce evenly on top. Sprinkle with remaining Parmesan cheese. Cover and bake for 40 minutes. Uncover and bake an additional 15 minutes until hot and bubbly. Let stand for about 10 minutes before serving.

Baked Ziti

½ lb ground beef
24 oz jar Ragu pasta sauce
1 ½ cup shredded cheese
5 c. hot cooked ziti noodles (3 cups uncooked)
¼ c. shredded parmesan cheese (or whatever you have)

In pan cook beef, drain. Stir in pasta sauce, 1 cup cheese and ziti noodles. Pour into 9x9 baking dish and sprinkle with remaining cheeses. Bake at 350 for 30 min.

(Pictures shown with cottage cheese in the mixture, a variation that is yummy.)