Archive for the ‘Uncategorized’ Category

Triple Chocolate Tres Leche Cake

December 27, 2012

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

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

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

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.

Chicken and Spinach Pesto Lasagna

May 4, 2012

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.

Brown Sugar Pie

November 22, 2011

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.

Grandma Treats

June 3, 2011

My great-grandmother used to make these treats. My sister reminded me how to make them a few weeks ago when we were visiting in Tennessee. They are so easy and delicious!

Ingredients:
Pretzels- traditional shaped
Rolos candy
Pecan halves

Directions: Lay out desired amount of pretzels on a cookie sheet. Place a rolo on top. Heat in the oven until the candy starts to get gooey. Take out of the oven and squish a pecan on the top. That’s it!

Note: You could also make these in the microwave.

Chicken Salad with Walnuts and Grapes

April 7, 2011

Springtime is here, and it is so nice to start making salads and sandwiches! The great thing about chicken salad is that you can  put whatever you want in it. If you don’t like celery, then don’t add it. If you really like grapes, then add a bunch. My family doesn’t like mayonnaise, so I substitute olive oil and mustard for it. I have the original recipe is first. Then I have my modified recipe with the changes that my family likes.

Original Chicken Salad Recipe

Ingredients:

  • 1/3 cup mayonnaise
  • Finely grated zest and juice of one lemon
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-1/2 teaspoons finely chopped chives
  • 1-1/2 teaspoons finely chopped parsley
  • 1 tablespoon finely chopped tarragon
  • 3 lb roasted chicken, bones removed and meat roughly chopped
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped celery
  • 1 cup halved red grapes
  • 3/4 cup roughly chopped walnuts, lightly toasted
  • Crusty bread

Directions:

  1. In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt, and pepper. Add the chives, parsley, and tarragon and mix gently.
  2. In a large bowl, combine the chicken, onion, celery, grapes, and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve with crusty bread.

My Modified Chicken Salad Recipe

Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-1/2 teaspoons chopped chives
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried tarragon
  • 3 lb cooked chicken, bones removed and meat roughly chopped
  • 1/3 cup finely chopped onion
  • 1/2 cup finely chopped celery (if I have celery on hand)
  • 1 cup halved red grapes (or any other fruit that you like)
  • 3/4 cup roughly chopped walnuts
  • Cheezy Garlic Rolls, without the garlic topping (I think that I used deli flats for the picture.)

Directions:

  1. In a small bowl, whisk together the olive oil, mustard, salt, and pepper. Add the chives, parsley, and tarragon and mix gently.
  2. In a large bowl, combine the chicken, onion, celery, grapes, and walnuts. Add the olive oil and mustard mixture and fold together to combine. Season to taste. If desired, serve on rolls.

Busy Mama’s Mac and Cheese

April 2, 2011

Kids love boxed macaroni and cheese, especially the kind with the bright orange cheese powder. Admit it, it’s quick, cheap and it is something you can count on the kids gobbling all up. The trick is how to make this convenience food more nutritious without your kids noticing. Here’s a little trick I tried this week, and everybody loved it.

Busy Mama’s Mac and Cheese

1 box Annie’s Homegrown Macaroni and Cheese (It’s organic, all natural and often on sale at Kroger)

1/2 cup PLAIN yogurt (I used whole milk yogurt because I have young kids. You could also use Low-Fat.)

Handful of shredded cheddar cheese

Optional: 1/2 packet of tuna fish

Directions:

1. Boil water. Add macaroni and cook 8-10 minutes. Drain pasta and dump back into the pot.

2. Mix cheese powder, yogurt and shredded cheese in a separate dish. Add to the drained pasta and stir well.

If you are especially adventurous, you could add some canned tuna to the finished product for extra flavor and nutrition. I can pull this trick with my 14 month old, but not my 4 year old (or my husband 🙂

Baked Artichoke Spinach Dip

March 7, 2011

Combine:

1 cup Mayo

1 cup grated Parmesan

1/2 cup finely chopped onions

One 13 ounce can artichoke hearts, drained

1 Tablespoon lemon juice or dry white wine

1/4 to 1/2 tsp black pepper

9 oz box chopped spinach

Stir and put in small baking dish

Sprinkle over dip:

3 Tablespoons dry bread crumbs

Put in oven for 20 minutes on 400 F

Serve hot or cold with Ritz crackers or corn chips

Enjoy! 🙂

Got this recipe from The Joy of Cooking book and added the spinach to the recipe.