I made this for Mark's birthday and it was such a hit! This is a cake from a book called "The Cake Doctor" and is a must-have for every baker's kitchen... I also have "The Chocolate Cake Doctor"... heavenly. Enjoy!
Cake:
1 box Devil's food Cake Mix
2 eggs
1 can cherry pie filling
2 tsp. almond extract
Mix together and break up all the cherries until they are in tiny pieces (about 3 minutes). Pour into a 9 x 13 cake pan and bake at 350 degrees until the top springs back (anywhere from 20-30 min. depending on your oven).
Glaze:
Melt in a saucepan over medium heat--
1/3 cup butter
1/3 cup milk
1 cup sugar (I've cut this down to 1/2 c. sugar or used Splenda with the same effect, but you will need to add a little more choc chips if you do this, so use about 1 and 1/2 c. choc chips or so)
Cook, stirring constantly until the sugar dissolves, remove from heat.
Pour in 1 cup chocolate chips (or one bag) and stir until melted. Pour over warm cake, and enjoy!!
Friday, June 29, 2007
Saturday, May 19, 2007
Fruit Pizza
After making this for Jenny's baby shower and having many ask for the recipe, here it is! It really is fabulous... and extremely easy... I've included 2 variations of it, one with cookie crust, the other with a brownie crust (ummm, yea need I say more? it's to die for). Fruit Pizza
1 package (18 oz) refrigerated sugar cookie dough (I use 1 and a half tubes because I like it a little thicker crust)
1 package cream cheese (8 0z), softened
1/3 c. sugar
4 cups assorted fresh fruit such as sliced strawberries, kiwi, bananas or peaches; blueberries and raspberries
Preheat oven to 350. For crust, shape cookie dough into a ball, place in center of pizza stone, flatten slightly using palm of hand. Using a lightly floured dough roller, roll out dough to 12-inch circle, about 1/4 to 1/2 inch thick. Bake 18-20 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from pizza stone using a bread knife. Cool completely. For topping, combine cream cheese and sugar, mix well. Spread mixture evenly over top of cookie. Slice strawberries, peeled kiwi or bananas; slice peaches/mango. Arrange fruit over cream cheese mixture. Refrigerate. Enjoy!
Banana Split Brownie Pizza
1 package (21.5 oz) brownie mix (plus ingredients to make brownies)
1 package (8 oz) cream cheese, softened
1 can (8 oz) crushed pineapple, drained
2 T. sugar
2 bananas, sliced
1 c. strawberries, sliced
1/2 c. chopped nuts, optional
1/4 c. chocolate ice cream topping
Preheat oven to 375. Prepare brownie mix according to package directions. Cut a circle of Parchment Paper (this is very important to prevent the brownie from running over the edge of your pizza stone - DO NOT substitute wax paper, it will scorch or melt in your oven) to fit your pizza stone. Pour brownie mixture onto parchment paper, spread into 14-inch circle. Bake 15-18 minutes or until brownie is set. Do not overbake. Cool completely. Mix cream cheese, pineapple and sugar until blended. Spread cream cheese mixture over brownie. Slice bananas and strawberries, arrange over cream cheese mixture; sprinkle with nuts. Drizzle chocolate topping over pizza. Enjoy!
Now, I use the pineapple version of the cream cheese for both pizzas, it's more yummy with the fruit pizza than the cream cheese/sugar version with the first recipe. Enjoy, enjoy!!
Thursday, April 12, 2007
Cafe Rio Pork Tacos and other stuff... amazing
This is so completely amazing... seriously, tastes like the REAL thing. I've made this several times and it's always a huge hit. Courtesy of Suzanne Davis (who got it from Holly Cook), thank you, thank you, thank you girls. Wow! Let me know when you've made it! The easiest and yummiest meal ever.
Cafe Rio Creamy Tomatillo Dressing
1 package Hidden Valley Ranch
1 cup mayo
1 cup cilantro, chopped
2 cloves garlic, chopped
3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)
Put in blender and mix.
Shredded Cafe Rio Pork
3 lbs pork
16 oz. bottle of chunky salsa (blended in blender so chunks are gone)
1 can coke
2 cups brown sugar
Place pork in crock pot and fill it 1/2 way up the pork with water. Cook on High for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
Homemade tortillas
3 C. flour
1/2 C. veggie or olive oil
1 1/8 C. luke warm water
1 tsp. salt
1/2 tsp. baking powder
Mix all ingredients and knead. If too hard to knead, add a little water but if too sticky add a little more flour. Let stand for about 10 minutes. Makes about 12 small balls. Flatten each by rolling them out and then cook them in a frying pan.**I usually have 2 frying pans going at once so they all get cooked faster
Cafe Rio Creamy Tomatillo Dressing
1 package Hidden Valley Ranch
1 cup mayo
1 cup cilantro, chopped
2 cloves garlic, chopped
3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)
Put in blender and mix.
Shredded Cafe Rio Pork
3 lbs pork
16 oz. bottle of chunky salsa (blended in blender so chunks are gone)
1 can coke
2 cups brown sugar
Place pork in crock pot and fill it 1/2 way up the pork with water. Cook on High for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
Homemade tortillas
3 C. flour
1/2 C. veggie or olive oil
1 1/8 C. luke warm water
1 tsp. salt
1/2 tsp. baking powder
Mix all ingredients and knead. If too hard to knead, add a little water but if too sticky add a little more flour. Let stand for about 10 minutes. Makes about 12 small balls. Flatten each by rolling them out and then cook them in a frying pan.**I usually have 2 frying pans going at once so they all get cooked faster
Best Cookies Ever (w/low-cal version...)
Ok, so I've been making these cookies for years now and altering the recipe in the most bizarre ways to create the yummiest (and as low-cal as I could make them) cookies, so enjoy!!
Mix with Mixer:
2 eggs (1/2 c. egg beaters)
3/4 c. white sugar (3/4 c. Splenda)
1 c. brown sugar (1/2 c. Splenda brown sugar mix)
1 c. butter (1/2 c. butter and 1/2 c. applesauce)
2 tsp. vanilla
Add by hand, stirring:
1 tsp. salt
1 tsp. baking soda
2 1/2 c. flour (or 2 c. flour and 1/4 to 1/2 c. almond meal - warning: this will boost the calories, but make the cookies so so moist)
2 packs maple & brown sugar INSTANT oatmeal (for low-cal use the LOW SUGAR version)
1 package semi-sweet choc. chips (or 1 package cinnamon chips, add 1 tsp. cinnamon to first part of recipe if you use those)
Chill before baking for about 10 min.
Bake for 10-12 minutes at 350.
Low-cal version: about 84 calories each (no almond meal)
If you make these the yummy NOT low-cal way and you don't want to do the oatmeal, add an additional 1/4 c. white sugar and 1/4 c. flour.
Also, I've added 1/4 c. peanut butter and it's so yummy... Enjoy!!
Mix with Mixer:
2 eggs (1/2 c. egg beaters)
3/4 c. white sugar (3/4 c. Splenda)
1 c. brown sugar (1/2 c. Splenda brown sugar mix)
1 c. butter (1/2 c. butter and 1/2 c. applesauce)
2 tsp. vanilla
Add by hand, stirring:
1 tsp. salt
1 tsp. baking soda
2 1/2 c. flour (or 2 c. flour and 1/4 to 1/2 c. almond meal - warning: this will boost the calories, but make the cookies so so moist)
2 packs maple & brown sugar INSTANT oatmeal (for low-cal use the LOW SUGAR version)
1 package semi-sweet choc. chips (or 1 package cinnamon chips, add 1 tsp. cinnamon to first part of recipe if you use those)
Chill before baking for about 10 min.
Bake for 10-12 minutes at 350.
Low-cal version: about 84 calories each (no almond meal)
If you make these the yummy NOT low-cal way and you don't want to do the oatmeal, add an additional 1/4 c. white sugar and 1/4 c. flour.
Also, I've added 1/4 c. peanut butter and it's so yummy... Enjoy!!
Thursday, March 8, 2007
Tuesday, March 6, 2007
Thank you girls!
Okay, I am not posting a recipe, even though I can't wait to come home tonight and do it. I just wanted to say thank you, and way to go, girls!!! I can't wait to cook these recipes. You guys are amazing and I love you sooo much!!!
Love,
kk
Love,
kk
Wednesday, January 31, 2007
Smoky Barbecue Chili
Smoky Barbecue Chili
2 cups chopped yellow onion
6 garlic cloves, coarsely chopped
1 to 2 pasilla chiles, stemmed and seeded
1 jalapeno chili
2 chopped seeded chipotle chiles, canned in adobo sauce
2 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons olive oil
1 1/4 pounds stew meat or ground beef
1 3/4 cups no-salt-added tomato puree (can of stewed tomatoes put in a food processor)
1/2 cup water
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 5 minutes. Add chiles; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chiles are tender. Cool slightly. Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a medium bowl. Repeat procedure with remaining chile mixture.
Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add beef; cook 7 minutes or until browned. Remove from pan. Add chile mixture and beef to pan. Stir in tomato puree and remaining ingredients except beans; bring to a boil.
Partially cover, reduce heat, and simmer 1 hour or until tender, stirring occasionally. Stir in beans; cook 15 minutes.
Ok, so I know this is a LOT of ingredients... but it really is simple and super super yummy! It goes great w/the pumpkin biscuits or regular cornbread. It's amazing!
2 cups chopped yellow onion
6 garlic cloves, coarsely chopped
1 to 2 pasilla chiles, stemmed and seeded
1 jalapeno chili
2 chopped seeded chipotle chiles, canned in adobo sauce
2 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons olive oil
1 1/4 pounds stew meat or ground beef
1 3/4 cups no-salt-added tomato puree (can of stewed tomatoes put in a food processor)
1/2 cup water
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 5 minutes. Add chiles; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chiles are tender. Cool slightly. Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Pour into a medium bowl. Repeat procedure with remaining chile mixture.
Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add beef; cook 7 minutes or until browned. Remove from pan. Add chile mixture and beef to pan. Stir in tomato puree and remaining ingredients except beans; bring to a boil.
Partially cover, reduce heat, and simmer 1 hour or until tender, stirring occasionally. Stir in beans; cook 15 minutes.
Ok, so I know this is a LOT of ingredients... but it really is simple and super super yummy! It goes great w/the pumpkin biscuits or regular cornbread. It's amazing!
Pumpkin Biscuits
Pumpkin Biscuits with Orange-Honey Butter
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
1/2 cup canned pumpkin
Preheat oven to 450º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden.
Serve warm with orange-honey butter:
1/2 cup butter, softened
1/2 cup honey
1/2 teaspoon grated orange rind
Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
Ok, I'm addicted to these!! I've made them several times and used them to accompany chili, tortilla soup, or for breakfast! I searched high and low for a biscuit cutter and couldn't find one, so I used regular cookie cutters and it worked perfect! I used a heart-shaped one for V-Day and Mark took them to his home teaching families. They are very yummy!!
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
1/2 cup canned pumpkin
Preheat oven to 450º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden.
Serve warm with orange-honey butter:
1/2 cup butter, softened
1/2 cup honey
1/2 teaspoon grated orange rind
Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
Ok, I'm addicted to these!! I've made them several times and used them to accompany chili, tortilla soup, or for breakfast! I searched high and low for a biscuit cutter and couldn't find one, so I used regular cookie cutters and it worked perfect! I used a heart-shaped one for V-Day and Mark took them to his home teaching families. They are very yummy!!
Stuffed French Toast
Stuffed French Toast
24 (1-ounce) slices cinnamon-raisin bread
3 cups 1% low-fat milk
2 cups egg substitute, divided
1 cup half-and-half
1 cup sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon ground nutmeg
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
Bottled cinnamon-sugar (optional)
Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.
Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
I made this for Cherstyn's shower and it was a hit! It was pretty easy (despite the long list of ingredients). It's super rich and great for a holiday morning. Enjoy!
24 (1-ounce) slices cinnamon-raisin bread
3 cups 1% low-fat milk
2 cups egg substitute, divided
1 cup half-and-half
1 cup sugar, divided
1 tablespoon vanilla extract
1/8 teaspoon ground nutmeg
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
Bottled cinnamon-sugar (optional)
Trim crusts from bread. Arrange half of the bread in a 13 x 9-inch baking dish coated with cooking spray.
Combine milk, 1 1/2 cups egg substitute, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover and bake at 350° for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
I made this for Cherstyn's shower and it was a hit! It was pretty easy (despite the long list of ingredients). It's super rich and great for a holiday morning. Enjoy!
Tres Leches
Easy Tres Leches Cake
1 box yellow cake mix (the kind w pudding is good)
1 can (12 ounces) evaporated milk
1 ½ cans sweetened condensed milk
1 cup whole milk
1 tbsp vanilla
Whipping cream
Tbsp sugar
Make cake batter as directed on box. Let cool. On the stove top, mix the milks and vanilla, stir. Do not bring to boil, just warm. Set aside to cool. Pierce cake with a fork and pour the milk mixture evenly over it and let it absorb. Pour ½ can of sweetened condensed milk on top; freeze cake for one hour. Right before serving put whipping cream and sugar in a mixer to make the topping. This is so good! You’ll feel like you are in Cuba eating an authentic dessert!
Bruschetta
Bruschetta
1 French baguette, sliced
prepared pesto sauce of your choice
1 C grated mozz. cheese
3/4 C grated parmesan cheese
6-8 chopped tomatoes
1/2 C finely chopped onion
1/8 C chopped fresh basil
1/4 C balsamic vinegar
1 tsp. garlic salt
Arrange baguette slices on cookie sheet and toast (or broil) lightly on both sides. Remove from oven, spread with pesto. Mix tomatoes, basil and vinegar. Spoon onto bread slices and sprinkle with mixture of the 2 cheeses. Broil in oven until cheese is melted.
*I have made this without onions and with regular basil seasoning (not fresh) and it was still great! It makes a lot so either just broil a few for your family and save the rest for the following day, use less tomatoes, or make when serving a big group. It is super quick and tastes as good as Macaroni Grill's Bruschetta.
Shannon
1 French baguette, sliced
prepared pesto sauce of your choice
1 C grated mozz. cheese
3/4 C grated parmesan cheese
6-8 chopped tomatoes
1/2 C finely chopped onion
1/8 C chopped fresh basil
1/4 C balsamic vinegar
1 tsp. garlic salt
Arrange baguette slices on cookie sheet and toast (or broil) lightly on both sides. Remove from oven, spread with pesto. Mix tomatoes, basil and vinegar. Spoon onto bread slices and sprinkle with mixture of the 2 cheeses. Broil in oven until cheese is melted.
*I have made this without onions and with regular basil seasoning (not fresh) and it was still great! It makes a lot so either just broil a few for your family and save the rest for the following day, use less tomatoes, or make when serving a big group. It is super quick and tastes as good as Macaroni Grill's Bruschetta.
Shannon
Tuesday, January 30, 2007
For Kristen!
Whole-Wheat Spaghetti with Meyer Lemon, Arugula, and Pistachios (so yummy & easy!)
Serves 4
Use a fragrant extra-virgin olive oil for the nut "pesto" and for tossing. Or for an added backdrop of flavor, use an olive oil that's been cold-pressed with citrus. (The oil and the pistachios are excellent sources of heart-healthy monounsaturated fat.)
Sea salt or coarse salt
1/2 cup shelled unsalted pistachios
1 small shallot, cut into eighths
1 Meyer lemon (about 5 ounces), cut into eighths and seeded
3 tablespoons lemon or regular extra-virgin olive oil
1/2 pound whole-wheat spaghetti
2 cups packed baby arugula
Freshly ground pepper
1. Preheat oven to 375°. Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.
2. Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and shallot in a food processor until finely chopped. Transfer to a large bowl. Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine. Stir in 2 tablespoons oil.
3. Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water. Toss pasta with pistachio mixture until coated. Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper. Divide among 4 serving plates.
Per serving: 400 calories, 3 g saturated fat, 16 g unsaturated fat, 0 mg cholesterol, 52 g carbohydrate, 152 mg sodium, 12 g protein, 10 g fiber
Serves 4
Use a fragrant extra-virgin olive oil for the nut "pesto" and for tossing. Or for an added backdrop of flavor, use an olive oil that's been cold-pressed with citrus. (The oil and the pistachios are excellent sources of heart-healthy monounsaturated fat.)
Sea salt or coarse salt
1/2 cup shelled unsalted pistachios
1 small shallot, cut into eighths
1 Meyer lemon (about 5 ounces), cut into eighths and seeded
3 tablespoons lemon or regular extra-virgin olive oil
1/2 pound whole-wheat spaghetti
2 cups packed baby arugula
Freshly ground pepper
1. Preheat oven to 375°. Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.
2. Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and shallot in a food processor until finely chopped. Transfer to a large bowl. Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine. Stir in 2 tablespoons oil.
3. Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water. Toss pasta with pistachio mixture until coated. Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper. Divide among 4 serving plates.
Per serving: 400 calories, 3 g saturated fat, 16 g unsaturated fat, 0 mg cholesterol, 52 g carbohydrate, 152 mg sodium, 12 g protein, 10 g fiber
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