Triple Chocolate Tres Leche Cake

December 27, 2012 by

Triple Chocolate Tres Leches Cake recipeFor the Christmas holiday with Derek’s family, I am always in charge of the desserts. I love that. I think making desserts is more fun than making the rest of the food.  I can not say that I thought of this recipe on my own.  Leave it to Kraft to come up with an awesome super yummy cake.  My Mother-in-Law saw this in their magazine and requested this for Christmas.  It was easy to put together. I definitely used a whole tub of Cool-Whip instead of just a cup cuz who wants just a little bit on their cake???  I prepared the cake the day before and added the Cool-Whip before serving.  The bottom of the cake gets so gooey and tastes like a Hot Fudge Sundae(only just not hot) :)  Enjoy!!

 

  • 1 pkg Devil’s Food Cake Mix (and items to make the cake)
  • 8 oz Semi-Sweet Chocolate
  • 1 can(14oz) Sweetened Condensed Milk
  • 1 can(12oz) Evaporated Milk
  • 1/2 C sour cream
  • 1 Tbsp unsweetened cocoa powder *use a little more if using all of Cool-Whip*
  • 1 C Cool-Whip, thawed *I used the whole tub*

Prepare the cake mix according to the directions on the box.  Cool for 10 minutes and then pierce all over w/ a fork.  (Just like you would a Poke Cake)  Melt chocolate as directed on the package.  Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well.  Pour over cake until mixture is absorbed.  At this point, you can either leave it in the fridge until ready to eat or at least 1 hour.  When ready to serve, mix the cocoa powder and Cool-Whip and spread over cake.

Super yummy and addicting.   Here’s the direct link to Kraft’s page if you need it.
 http://www.kraftrecipes.com/recipes/triple-chocolate-tres-leches-138254.aspx

 

 

Cinnamon French Toast Bake

September 25, 2012 by

So I had to share this with you ladies. I made this yesterday and it is DELISH!!!  So easy to put together and so stinking good. Did I mention that it was good?? ;)  Anyways. I found it while on Pinterest. The lady who’s blog this picture is linked to, found it and adapted it from Pillsbury.

Ingredients:

1/4 cup melted butter
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans (optional)
3/4 cup maple syrup

Directions:

  1. Melt butter and pour on ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use.  Cut each roll into 8 pieces and add to buttered baking dish.
  2. Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.
  3. Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.
  4. Remove the covers from icing and microwave on medium  or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar.

ENJOY!  I even prepared it earlier in the day and put it in the fridge til I was ready to bake it that nite. 

Great Pumpkin Pie Recipe for Summer

July 2, 2012 by

After getting tired of the same old pumpkin pie recipes, I came across this recipe this spring. With marshmallow creme and whipped topping you can’t go wrong. It’s from Taste of Home, so of course it’s delicious!

Frozen Pumpkin Mousse Pie

Frozen Pumpkin Mousse Pie Recipe

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 jar (7 ounces) marshmallow creme
  • 1/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

  • In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 7-9 minutes or until lightly browned. Cool completely on a wire rack.
  • For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping. Yield: 8-10 servings.

http://www.tasteofhome.com/recipes/Frozen-Pumpkin-Mousse-Pie

Chicken Salad Pitas

June 1, 2012 by

Chicken Pecan Pitas

I got this recipe from an old Southern Living Cookbook that I borrowed from a friend a few years ago. This was the first time I have ever made the recipe, and it was very tasty. I used walnuts instead of pecans because they are cheaper. I also used spinach leaves instead of the red lettuce.

Fresh corn and tomato salad

May 26, 2012 by

This is a variation of my mother-in-law Barbara’s version of a fresh summer salad.

Ingredients:

4-5 ears fresh corn

8-10 cherry or grape tomatoes halved

3 green onions diced

1/2 cup mayo (or light mayo)

2-3 Tbs apple cider vinegar

1-2 tsp of sugar

salt and pepper to taste

Cut corn from cobs and place in a medium salad bowl.  Add tomatoes and onions.  Whisk together mayo, vinegar, sugar, salt, and pepper.  Stir dressing into veggies and let sit for at least 30 minutes.  Charis, Sophie, and I like to add fresh avocado to our salads, but we leave it out of the main bowl ’cause the boys don’t like avocado.

Bacon Wrapped Pork Tenderloin

May 26, 2012 by

Greetings from Austin! This is a recipe that I got from a friend down here and that I served last night to rave reviews.  The amounts of spices are not specified because it depends on how big your roast is . I served it with sweet potato casserole and fresh green beans. It makes your house smell fabulous!

1 pork tenderloin

onion powder, garlic powder, thyme, fresh rosemary

bacon

 

1. Trim the tenderloin of all visible fat, and mix up your spices and rub all over the roast.

2. Wrap the roast with individual pieces of bacon to cover the whole roast. Place in a baking dish with a lid or cover with foil tightly.

3. Roast for 1.5 hours at 350*, then remove the top of the roaster and turn on the boiler to brown up the bacon.  Careful here, it can burn quite quickly. Remove to a carving board and let the roast rest for 10 minutes, covered, then slice and enjoy!

Monster Cookie Dough Cookie Dip

May 16, 2012 by

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Once again, Pinterest has come to save the day!  I brought this yummy recipe to Kim’s Boo-Hoo Party. I love it because you can eat cookie dough w/o worrying about raw eggs.  It’s also pretty versatile. The original recipe called for mini-M&M’s but I didn’t have any so I didn’t put them in. I may even try butterscotch chips next time. Or maybe some Peanut Butter chips. The varieties are endless. These could also be made into truffles. Mmmmm, this yummy goodness rolled into a ball AND coated in chocolate . . . .  I’ll be right back, I think I’m going to have to try that.

Monster Cookie Dough Dip

8 oz. Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Creamy Peanut Butter
1 Cup Powdered Sugar
3 Tbsp. Brown Sugar
1 tsp. Vanilla
1 Cup Oats (regular or quick)
1 Cup  Miniature Plain M&Ms
1 Cup Miniature Semi-Sweet Chocolate Chips

Mix cream cheese, butter, vanilla and peanut butter until smooth.  Stir in brown sugar and powdered sugar, mixing well. Next fold in oats, m&ms and chocolate chips.

Here is where I originally found this recipe:

http://www.skiptomylou.org/2012/02/21/monster-cookie-dough-dip/

Chicken and Spinach Pesto Lasagna

May 4, 2012 by

This recipe came from a package of mozzarella cheese from Kroger. My husband kept asking me to try it for months, and I’m glad that I finally did. It is delicious!

Ingredients:

- 12 uncooked lasagna noodles

- 3 Tablespoons olive oil

- 1 cup onions, chopped

- 3 cloves garlic, crushed

- 2 packages (12 oz each) frozen chopped spinach

- 3 cups cooked diced chicken breast meat

- 1/2 teaspoon salt

- 1/2 teaspoon black pepper

- 2 cups ricotta cheese

- 1 large egg

- 1 1/2 cups prepared pesto sauce, plus 2 Tablespoons

- 3/4 cup grated Parmesan cheese

- 2 cups shredded mozzarella cheese

Directions:

- Preheat oven to 350 degrees

- Spray 13 x 9 inch casserole pan with non-stick cooking spray. Cook noodles according to package directions.

- Heat oil in large skillet over medium-high heat. Cook and stir onions and garlic until transparent. Add spinach; cook and stir about 5 minutes. Add chicken and stir about 5 minutes. Season with salt and pepper.

-In large bowl, mix together ricotta cheese, egg, pesto, and Parmesan cheese until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine.

- Spread 2 Tablespoons pesto in bottom of prepared pan.

-Layer 4 lasagna noodles, slightly overlapping. Top with one third of spinach ricotta mixture and one third of mozzarella. Repeat layers twice.

- Bake 35-40 minutes or until hot and bubbly.

Chicken Enchilada Casserole, Church Potluck Style

January 15, 2012 by

If you like casseroles with cream soups and sour cream, you will love this one. This was the first time I’ve ever mixed green chilies with a cream soup, and it was amazing! I found the recipe in my grandma’s church cookbook from Croom A Coochee Baptist Church in Florida. The recipe was submitted by Mindy Oxendine.

Chicken Enchilada Casserole
3 cups cooked chicken, diced (I used leftover dark turkey meat from Christmas.)

1 can cream of chicken soup

1 large can green chilies

8 oz sour cream

1/2 can chicken broth

1 box chicken rice-a-roni (I got a box of rice/vermicelli by mistake, and it worked well.)

3 cups cheddar cheese (Just use as much as you need to cover the dish.)

1 large can French fried onions (enough to cover the top)

Directions:

Cook rice-a-roni as directed on the box. Add in cream soup, green chilies, sour cream and chicken broth. Place in 9x13in pan. Sprinkle cheese over the top and cook at 350 degrees for 30 minutes. Sprinkle onions on top and cook an additional 5 minutes. Serves 8.

Note: Since I have a smaller family, I divided the mixture into two 9×9 pans. I cooked one of them, and placed the other (before adding cheese) in the freezer for another day. Half the recipe was plenty for my family of four, and we even had leftovers.

Brown Sugar Pie

November 22, 2011 by

Image

Have you ever just wanted to eat the filling of a Pecan Pie w/o the pecans?  Well that’s exactly what this tastes like. (Only better) I discovered this recipe on Pinterest and would highly recommend it.

Brown. Sugar. Pie.  (makes 2 pies)

3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust

Prepare the pie crusts per package instructions, or make up your own favorite dough.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer. Pour into the pie crusts and bake at 350F for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.


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