Triple Chocolate Cake

The pictures say it ALL!!!

Ingredients
1 package (18-1/4 ounces) white cake mix
1/3 c sugar
4 eggs
1 c (8 ounces) sour cream
2/3 c canola oil
2 tbsp baking cocoa
1/2 c miniature semisweet chocolate chips
1 c chocolate frosting
2 tbsp milk

Directions

In a large bowl, combine the cake mix, sugar, eggs, sour cream and oil. Beat on low for 1 minute; beat on medium for 2 minutes. Pour half of the batter into a large bowl. Stir in cocoa until blended. Fold chocolate chips into white cake batter. Spoon batters alternately into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine frosting and milk. Spoon over top of cooled cake.

Recipe Courtesy: Simple & Delicious

Salvation Salad

This recipe comes from my friend Valerie. She likes unique recipes that are different, but easy. I think this one qualifies. Try it!

Ingredients
1 bok choy - cleaned, de-veined, and ripped into bite size leafs
1 nappa cabbage - cleaned, de-veined, and ripped into bite size leafs
5 green onions washed and chopped
1 pkg Ramen Noodles chicken flavor
8 oz sliced almonds
1 c melted butter
½ c Canola Oil
¼ c apple cider vinegar
5 tbsp sugar
1 tbsp soy sauce

Directions
Clean, de-vein, and rip into bite size leafs the bok choy and nappa cabbage - place in a large salad bowl. Add green onions and toss – place in the fridge. Break uncooked Ramen Noodles into pieces and toss quickly with ½ cup melted butter in a mixing bowl. Spread noodles onto a lined cookie sheet and sprinkle with the Ramen Noodle Seasoning packet. Place under broiler until lightly toasted – set aside. Toss sliced almonds and remaining butter quickly in mixing bowl. Place under broiler until lightly toasted – allow to cool. In a dressing carafe – place oil, vinegar, sugar, and soy sauce – shake vigorously until blended and sugar is dissolved. When you’re ready to serve – toss almonds and noodles into salad mix. Serve with dressing.

The original recipe calls for the dressing to be tossed in with the salad before you serve it. I have adapted that and offer it with the specified dressing in a carafe as well as a bottle of ranch because not everyone likes the dressing, but everyone loves the salad. Also, this makes a huge salad and we always have extra. Saving it after it’s been tossed with the dressing causes the noodles and almonds to get soggy.

Greek Steaks on the Grill

This recipe comes from my friend Valerie. We were co-workers many years ago. She now lives a couple hours away so we keep in touch via email & Facebook. This steak recipe sounds delicious. I love anything with Feta cheese!

Ingredients
2 well trimmed rib eyes, about 1” thick and average 1 # a piece
1 ½ tsp garlic powder
1 ½ tsp dried basil (crushed)
1 ½ tsp dried oregano leaves (crushed)
½ tsp salt
1/8 tsp pepper
1 tbsp fresh squeezed lemon juice
2 tbsp Atheno’s Basil & Tomato Crumbled Feta Cheese*
1 tbsp chopped pitted Kalamata or ripe olives

Directions
Combine garlic, oregano, basil, salt and pepper. Press, then pierce into both sides of the steak.
Grill steaks approximately 11-14 min each, turning as needed. This is for medium-rare to medium doneness. As with all cooking, grill temperature will affect cooking time. Remove from the grill and sprinkle with lemon juice, feta cheese and olives (if you like them).

*Sometimes you cannot find Atheno’s Basil & Tomato Feta Cheese that’s already crumbled, but they sell it in block as well. Works just as good, just more work in the kitchen. You can use plain feta as well.

Asian Beef & Noodle Bowl

The kids enjoyed this dinner. It was super quick. I recommend you have everything ready before you even start boiling the water. I added some fresh Italian garlic bread to complete this one dish meal.

Ingredients
4 c water
2 - 3 oz packages Ramen Noodles (any flavor)
2 tsp chili oil or 2 tsp cooking oil plus 1/8 tsp cayenne pepper
12 oz beef flank steak or top round steak, cut into thin bite-size strips
1 tsp grated fresh ginger
2 cloves garlic, minced
1 c beef broth
2 tbsp soy sauce
2 c baby spinach leaves
1 c shredded carrots
1/4 c snipped cilantro (I did not use the cilantro as I am not a big fan of it)

Directions
In a large saucepan, bring the water to boiling. If desired, break up noodles. Drop noodles into boiling water (discard the flavor packets or save for another use). Return to boiling. Boil for 2-3 minutes or until noodles are tender but still firm. Drain noodles. Set aside.
Heat oil over medium-high heat. Add beef, ginger & garlic. Cook & stir for 2-3 minutes until beef is desired doneness. Stir in beef broth & soy sauce. Bring to boiling. Reduce heat.
Add spinach, carrots & cooked noodles to skillet. Stir to combine. Heat through. Stir in cilantro, if using, just before serving.

Chicken & Dried Beef

This morning before church I put this together in the crock pot. The chicken was so tender it was breaking apart as I tried to get it out. The kids loved, loved the chicken. You don't have to eat the bacon or the dried beef but don't omit them because they give lots of flavor & keep the chicken moist.


Ingredients
1 jar dried beef, about 2 1/2 ounces, rinsed
6 boneless chicken breast halves, skin removed
6 slices bacon
1/4 c sour cream
1/4 c flour
1 can cream of mushroom soup, undiluted
2 to 3 tbsp dry white wine, optional

Directions
On bottom of greased slow cook, arrange dried beef. Wrap each piece of chicken with a strip of bacon; arrange on top of dried beef. In small bowl, combine sour cream and flour; add soup and wine, if using, and blend thoroughly. Pour over chicken mixture. Cover and cook on LOW for 6 to 8 hours.Serves 6. Serve with hot cooked rice (or buttered noodles) and salad or potatoes and a green vegetable.

Orzo Salad

Kevin & I saw Giada De Laurentiis making this one day on Food TV. We were both left with our mouths watering. Let's say we were not disappointed with it. It had such wonderful flavors & the aroma of the fresh basil & fresh mint were yummy!

Ingredients
4 c chicken broth
1 1/2 c orzo (orzo can be find in the pasta aisle)
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 c red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 c finely chopped red onion (I used Vidalia because that is the only onion I like)
1/2 c chopped fresh basil leaves
1/4 c chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature (I chilled mine for a few hours & it was perfect).

Red Wine Vinaigrette
1/2 c red wine vinegar
1/4 c fresh lemon juice
2 tsp honey
2 tsp salt
3/4 tsp freshly ground black pepper
1 c extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Lemon-Apricot Chicken

Ingredients

1/4 c fat-free cholesterol-free egg product or 2 egg whites
2 tbsp water
1 c Bisquick Heart Smart® mix
1 tbsp grated lemon peel
1/4 tsp garlic powder
6 small boneless skinless chicken breasts (1 lb)
2/3 c apricot preserves
2 tbsp lemon juice
1/2 tsp soy sauce
1/4 tsp ground ginger
Lemon slices, if desired

Directions

1. Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, beat egg product and water slightly. In another shallow bowl, mix Bisquick mix, lemon peel and garlic powder.
2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick (see pictures below). Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray (see pictures below).
3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Note: I knew from the start of this recipe that the cook time is way too long for chicken breaks that were just flattened out. I started with 15 minutes. Turned the chicken & cooked for another 7-8 minutes. Cut chicken crosswise into 1/2-inch slices.
4. In 1-quart saucepan, mix all remaining ingredients except lemon slices. Cook over medium-low heat until hot, stirring frequently. Cut chicken crosswise into 1/2-inch slices; pour sauce over chicken (See picture above). Garnish with lemon slices.

Recipe courtesy of Betty Crocker

Crock Pot Meatloaf

I don't like meatloaf, but this recipe was so delicious that I can say I now like meatloaf (at least this one).


Ingredients
1 1/2 - 2 pounds of lean hamburger
2 eggs
2 slices bread, in small cubes
Milk
1 small onion, chopped
Salt and pepper
Garlic powder
Ketchup or 8 oz can tomato sauce


Directions
Beat eggs. Add bread cubes. Add enough milk to moisten all. Add hamburger and onion. Mix all together with your hands. Season with salt, pepper, and garlic powder. Place in Crock Pot. Shape to fit & flatten. Pour Ketchup or tomato sauce on top (enough to cover completely). Cook on low for 8 hours. Serve with mashed potatoes and corn.

Burritos

These were totally awesome!

Ingredients
1# ground chuck
1 small onion
1 can refried beans
1 small can tomato sauce
Chili powder
Salt
Pepper
Garlic powder
Tortillas
Shredded cheddar cheese

Directions
Brown hamburger & onion. Add tomato sauce & refried beans. Stir constantly until well blended. Add all spices. Simmer for 20 minutes. Spoon mixture onto warm tortilla, add cheese & fold up. Note: if you roll one side up & then do two sides, it will keep your meat/bean mixture from falling out of the tortilla.

Recipe courtesy: My cousin Melissa of MI

Crumb Coated Cube Steaks (Country Fried Steak)

I discovered this recipe a couple months ago & have already made it several times. I promise you will love it. It is especially good when you get fresh, tender cube steaks.

Ingredients
1 egg
1/2 c milk
23 saltines, crushed (I just crush one sleeve of crackers. I have also used Ritz crackers & they were fine)
2/3 c all-purpose flour
3/4 tsp salt
1/4 tsp baking powder
1/4 tsp cayenne pepper
1/4 tsp pepper
4 beef cube steaks
3 tbsp canola oil

Gravy (you can also just buy country gravy mix & use that to save time...be sure it is not the sausage flavored one)
2 tbsp all-purpose flour
1 1/3 c milk
1/4 tsp salt
1/4 tsp pepper

Directions
In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then cracker crumb mixture. In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm. In the same skillet, stir in flour until blended, stirring to loosen browned bits from pan. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with salt and pepper. Serve with mashed potatoes.

Recipe courtesy of Simple & Delicious

Quick & Easy Eggplant Parmigiana

This recipe is starting s little different. It is showing in pictures the step by step of making eggplant parmigiana. Enjoy!







Our dinner last night was Eggplant Parmigiana with spaghetti. So I thought I would share a new recipe I tried.

Ingredients
2 firm eggplants
3 eggs and 1/4 cup water or 3/4 cup egg whites, beaten
1/2 tsp salt (optional)
1/4 c fresh or dried parsley
1/2 tsp ground pepper
1 tbsp dried basil
1/3 c parmigiana (Parmesan) cheese, grated
3 large cloves garlic, crushed or minced
2 c plain bread crumbs
vegetable oil for frying
Three 8-ounce cans tomato sauce (or use your own homemade sauce)
1 c parmigiana (Parmesan) cheese, grated


Directions
Pare and slice eggplants into 1/4-inch rounds. Dip slices into beaten eggs seasoned with salt, pepper, parsley, basil, garlic and 1/3 cup parmigiana cheese, then into bread crumbs. Fry in hot vegetable oil on both sides until golden brown. Drain on absorbent paper towels. In an ovenproof 2-quart baking dish, pour one can tomato sauce on bottom. Place 1/3 eggplant slices on sauce, then sprinkle with 1/3 cup parmigiana cheese. Repeat layers, ending with tomato sauce and cheese. Bake in a 350-degree oven for 20 to 25 minutes.

White Mountain Frosting

I made this icing as a child many times. It is so delicious. Last week when I visited my parent's I found the recipe card in her box! And the best thing is the recipe is still in my handwriting.

Ingredients
2 large egg whites
1/4 c light corn syrup

1/2 c granulated sugar
2 tbsp water

1 tsp vanilla extract

Directions

Combine sugar, corn syrup and water in a 1-quart saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242°F (115°C) on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.

Meanwhile using an electric mixer at high speed, beat egg whites in a medium bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 10 minutes until stiff peaks form.

Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cakes.

Chicken Marinade

Ingredients
1/4 c low sodium soy sauce
1/4 c unsweetened pineapple juice
1/2 pack sweetener (ex. Equal, Sweet 'N Low, Splenda)

Directions
Mix all ingredients. Marinate chicken for at least 30 minutes. Grill.

Dump Cake

This recipe comes from a longtime friend, Rebecca in Ohio. She made it a few days ago & said it was good. I have never made it, but I have seen this in cookbooks & even my mom's recipe box.

Ingredients
1 can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 1/2 sticks butter
3/4 c chopped nuts (optional)

Directions
In a 9 x13 pan, dump can of cherry pie filling & pineapple. Mix together. Sprinkle cake mix over fruit. Cut butter into pieces & place over cake mix. Sprinkle nuts over mix. Bake at 350 degrees for 50 to 55 minutes. Serve warm or cooled with cool whip or ice cream.