Absentee Blogger

Yes, that would be me. I am terrible at remembering to post our new recipes. I will do my best to post a few more in the coming days. I've learned a couple new ones we love! Let me know if you edit a recipe. I'd love to try your rendition. :)

Perfect Chocolate Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

1. Heat oven to 350°F. 

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely.

Applebutter Oatmeal Cheesecake

Ingredients:
2 cups all-purpose flour
2 cups quick-cooking oats
2 cups chopped pecans (chopped)
1 & 3/4 cup granulated sugar, divided into 1 cup and 3/4 cup
1/2 teaspoon baking soda
1 cup butter, melted
16 ounces cream cheese, softened
2 large eggs
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
2 cups prepared apple butter

Directions:

Preheat oven to 350°. Spray a 9″x 13″x 2″ baking pan with nonstick cooking spray.

Combine flour, oats, pecans, 1 cup sugar, and baking soda in a large bowl. Stir in melted butter. Reserve 1 & 1/2 cups of mixture for topping. Press remaining mixture into bottom of prepared pan. Bake for 12-15 minutes or until lightly browned. Set pan on wire rack to cool.

Beat cream cheese and 3/4 cup sugar at medium speed with an electric mixer. When mixture is creamy, add eggs, one at a time, beating well after each addition. Add lemon juice and vanilla extract. Beat until combined.

Spread apple butter over cooled crust. Spread cream cheese mixture over apple butter. Top with reserved oat mixture. Bake 35-40 minutes or until cream cheese layer is set. Cool completely before cutting into bars.

Baked Salsa Verde Chicken

Ingredients
3 boneless skinless chicken breast (cut eat in half)
1 jar of green salsa
1 bag of kraft mexican cheese

Directions
Preheat oven to 375*F. Arrange chicken in bottom if a 8x8 pan and cover with salsa. Cook approximately 30 minutes or until internal temp reaches 165*F. Increase heat to 400*F, add cheese, and bake for an additional 15 minutes.

Serve over rice or cornbread. Garnish with cilantro if desired!

Lemon Angel Cupcakes (Diabetic)

Cupcake Ingredients
1 box Angel Food cake mix
1/2 cup frozen lemonade concentrate (thawed)
3/4 cup water

Cupcake Directions
Preheat oven to 350*F. Combine all three ingredients on medium speed until they are thick and well mixed. Fill each liner with 1/3 cup batter. Bake 18-20minutes or until they are golden brown and spring back at the touch. Cool on wire rack 20 min. (Makes approx 28!)

Frosting Ingredients
1 8oz cream cheese (room temp)
1 stick butter (room temp)
1 lemon zested
2 cups powdered sugar
3 tbsp frozen lemonade concentrate (thawed)
16 lemon drop candies (crushed to powder) -OPTIONAL-

Frosting Directions
Combine cream cheese, butter, zest, and concentrate until well blended. Slowly add in powdered sugar. Frost cupcakes generously then sprinkle with candy powder.

S/N: Can be stored at room temp covered for 3 days or in fridge 1 week.

Cappuccino Chocolate Chip Cupcakes w/ Mocha Buttercream Frosting

Batter Ingredients:

24 paper liners

1/3 cup water

4 tsp instant coffee

1 pkg plain yellow cake mix

1 pkg vanilla pudding mix

¾ cup whole milk

¾ cup veggie oil

4 large eggs

1 cup mini semi-sweet chocolate chips

Batter Directions:

Preheat oven to 350* and line pan with paper liners. Combine water and coffee then microwave for 40 seconds. Remove, stir, and cool for 5 minutes. Combine cake mix, pudding mix, oil, eggs, and coffee. Fold in chocolate chips. Scoop 1/3 cup into each liner and bake for 18-20 minutes (cupcakes will spring back at the touch). Cool in pan 5 minutes then 15 on a wire rack.

 ~~~~~~~~~~~~~

Frosting Ingredients:

¼ cup milk

1 tsp instant coffee (heaping)

1 stick butter (room temperature)

2 oz German chocolate (grated)

½ cup semi-sweet chocolate chips

3 cups powdered sugar

(water to thin if needed)

 Frosting Directions:

Combine milk and coffee then microwave 40 seconds. Remove, stir, and cool for 5 minutes. Combine butter, german chocolate, chips, and coffee mixture. Add powdered sugar (make sure to start mixer slowly). Add water to thin if too stiff. Frost cupcakes.

S/N: Cupcakes can be stored under glass at room temp for 3 days or in the fridge for 1 week.

Kid-Made Lasagna

Ingredients:

8 uncooked Lasagna noodles

1 lb browned ground beef

1 15oz container ricotta cheese (we like sargento)

1/4 cup grated parmesan

3 cups grated mozzarella

1 egg

1/2 cup water

1 can diced tomatos (oregano, basil, garlic)

1 jar spaghetti sauce

2 tbsp italian seasonings

DIrections:

Preheat oven to 400*F

 In a large bowl combine spaghetti sauce, tomatos, and water. In a second bowl whisk egg then combine with ricotta, parmesan, and seasonings. In a 9x13 spread 1.5 cups of sauce over the bottom, Set 4 noodles on top and press into the sauce. Spread ricotta mixture over the noodles. Spread ground beef on next. Sprinkle with half the mozzarella. Spread 1.5 cups of sauce next then 4 noodles on top of the sauce. Spread remaining sauce over the noodles and top 1 cup of mozzarella. Cover with foil.

Bake for 45 then remove from heat. Top with remaining mozzarella and loosely cover with foil. Let stand 15 minutes.

 Perfect for kids to help in the kitchen. My 3yr old did everything but browning the ground beef and putting in/taking out of the oven.

Buffalo Chicken Wraps/Dip

Ingredients:
1 pkg bonless skinless chicken breast (thawed)
1 bottle buffalo wing sauce (we use Texas Pete but Franks is cheaper)
1 pkg powdered ranch dressing (can substitute blue cheese if you can find it)
1 pkg tortillas
Sandwich toppings optional

Directions:
Put first three ingredients in a slow cooker on low for 4-6 hours. Stir occasionally. Pull chicken out and shred with a fork (it will likely fall apart pulling it out). Return chicken to sauce and let stand 30 minutes. Serve on tortillas with extra ranch/blue cheese and optional toppings.
S/N: To make this into a dip just add 8oz softened cream cheese and bake for 20min.

Lumpia

Ingredients4 lbs ground meat (hamburger, pork, turkey)
1 bag carrot sticks
2 bell peppers (diced)
1 box fresh garlic (diced)
1 small onion (diced)
4 pkg lumpia wrappers (thawed but cold)
6 eggs (reserve two in a small bowl)
salt & pepper
4 large freezer bags

Directions
In a large bowl combine meat, carrots, bell peppers, garlic, onion, salt, pepper and 4 eggs. Work together until completely mixed.

Open lumpia wrappers, place two separation papers in one freezer bag. Lay one separation paper on the table. Take one lumpia wrapper at a time filling from one edge with approx 2-3oz of the mixture. Roll halfway, tuck in the sides, roll once more then use the eggs from the small bowl to "paint" the end of the wrapper. This will seal the wrapper closed while frying.

Place the lumpia on the separation wrapper on the table. Continue through the full box of wrappers. Put the lumpia into the freezer bag with the separation wrapper on top. Do this with all the wrappers until you run out!

Use within two days or freeze to thaw at a later date. Do not re-freeze after thawing!

Taco Soup

Ingredients
1 can corn (undrained)
1 can diced tomoatos (chili style undrained)
1 can chili beans (undrained)
1 can tomato soup
1pkg taco seasoning
1 lb ground beef (browned)

Directions
Put everything into a large soup pot and simmer for 1hr. You can also put it all into a crock pot and let it cook on low all day. Stir it once. Serve with cheddar cheese and tortilla chips.

Cinnamon Applesauce Muffins

Ingredients
1 box Cinnamon Strusel muffin mix
1/2 cup unsweetened applesauce
1 egg
3 tbsp butter (room temp)
1 tbsp flour
1/2 cup old fashioned oats

Directions
Preheat to 375* and grease muffin pan. Combine first three ingredients (do not add in the strusel packet). Batter will be lumpy. Fill each muffin cup with 1/4 cup batter. Combine strusel packet with last three ingredients and work together with a fork to get small clumps. Sprinkle on each muffin. Bake approx 19 minutes.

Spicy Sausage Cassrole (Not Baked)

Ingredients:
1 pkg Johnsonville mild sausage
3 cups pasta (your choice)
1 can corn
1 jar pasta sauce (We like Bertolli's Arraibata with this recipe.)
Chili powder to taste

Directions:
Brown sausage with 1 Tsp chili powder. Meantime, boil pasta to nearly done. Drain pasta and any grease from the sausage. Combine with corn, sauce, and extra chili powder to your taste. Top with parmesean cheese if you want it.

*Note*
We pair this with garlic bread. Makes for a great meal.

French's Onion Chicken

Ingredients:
1 lbs chicken breast (cut into medium size portions)
2 tbsp all purpose flour
2 cups Frenchs onions
1 egg (whisked)

Preheat oven to 350*F

Crush onions and mix together with flour in a large bowl. Dip chicken into egg and coat with onions. Bake for approximately 20 minutes, until juices run clear when cut.

*Note*
We make it a meal with Rice-a-Roni Herb & Butter rice and green beans. Yum!

Chili Nacho Bake

Ingredients:
1 lb ground beef
1 tsp onion powder
1 tsp minced garlic
2 tsp chili powder
1/2 tsp cumin
1 can zesty chili style tomatos
1 can kidney beans (drained & rinsed)
6oz tortilla chips (we like the lime or jalapeno with this recipe)
2 cups shredded cheese (cheddar or mexican blend)
1 bell pepper (sliced - optional)

Directions:
Heat over to 350* and grease 2.5qt casserole dish.

In a large skillet, brown ground beef seasoned with garlic and onion powder. Add bell pepper and cook until tender. Add beans, tomatos, chili powder and cumin then cook until bubbly.

Break tortilla chips into smaller pieces and put half into the bottom of the casserole dish. Spoon half the beef mixture unto the chips and sprinkle with half the cheese. Add the last of the beef mixture. Top with remaining chips then sprinkle on the remaining cheese.

Bake for 25 minutes.

Teriyaki Chicken w/ Fried Rice

Ingredients:
1 lb chicken tenders
8 tbsp sesame oil (4 for marinade, 2 for browning chicken, 2 for saute peas)
2 tbsp sugar
1 tbsp lemon juice
1 tsp toasted sesame seeds (optional)
1 cup teriyaki sauce
1/2 tsp crushed red pepper (optional)
3 bags instant rice (10min rice)
1 cup frozen peas
2 eggs
4 tbsp soy sauce

Directions:
Put chicken, sugar, lemon juice, teriyaki sauce, and 4 tbsp sesame oil into a large bowl.  Mix well and store covered in the fridge to marinate. (2 hours minimum but overnight is prefered)

Heat 2 tbsp sesame oil in a high-sided pan until sizzling. Cook chicken until no pink is left. Use the marinade to keep it from drying out. Using a spatula, break it into bitesize pieces then let it brown with the crushed red pepper.

At the same time, boil water for the rice in a large sauce pot. Cook the rice for 7 minutes then drain and set aside.

In a wok, heat 2 tbsp sesame oil and add the frozen peas (be careful of the hot oil!!!). Saute the peas until they are warm but crisp. Add the whisked eggs and cook until they are done. Add the rice and soy sauce. Fry until the rice is as brown and done as you want it. Use some of the chicken marinade to join the flavors.

Serve and enjoy!

Blackberry Lime Smoothie

Ingredients:
1/2 cup frozen or fresh blackberries
1/2 cup ice
1 cup vanilla yogurt
4 tablespoons frozen limeade concentrate

Directions:
Place all ingredients in a blender. Blend until completely mixed and ice is no longer chunky.

Bacon, Egg, & Cheese Cups

Ingredients:
1 cup fresh cooked & chopped bacon (We prefer maple bacon.)
1 cup grated sharp cheddar cheese
12 slices decrusted bread (We prefer wheat with this recipe.)
12 eggs
Salt & Pepper

Directions:
Preheat oven to 350*F. Grease cupcake pan and push bread slices in as you would cupcake cups. Bake for approximately 5 minutes to crisp the bread.

Remove pan from heat and drop in the eggs (try to keep the yolks whole). Sprinkle on cheese, bacon, salt and pepper. Bake approximately 15 minutes or until egg whites have set.

Allow to cool approximately 4 minutes then enjoy! Pair it with coffee or orange juice and some fruit for a great filling breakfast.

Cinnamon Toast cupcakes w/ Cinnamon Cream cheese frosting

Ingredients:

1 pkg moist yellow cake mix

1 pkg vanilla instant pudding mix

1 tbsp ground cinnamon (for batter)

1 ¼ cup whole milk

¾ cup veggie oil

3 eggs

1 8oz pkg cream cheese (room temp)

½ stick butter (softened)

3 cup powdered sugar

1 tsp ground cinnamon (for frosting)

1 tbsp cinnamon-sugar

Directions:

Line cupcake pan with liners (2.5in).  Preheat oven to 350*F.

Combine cake mix, pudding mix, milk, oil, cinnamon and eggs in a large bowl.  My suggestion is to use electric mixer with this recipe.  Use a ¼ cup to fill each liner.  Bake 18-22 minutes when they are golden and spring back at the touch.

While baking, prepare frosting.  Combine cream cheese and butter in a medium bowl. Add powdered sugar a cup at a time, then the cinnamon.

Let the cupcakes cool approximately 15 minutes (cool to the touch) before frosting. Sprinkle the cinnamon-sugar on top of the frosting.

Pork Stir Fry

Ingredients

10 baby carrots (sliced length-wise)

1 head of broccoli (de-stemmed and cut into small pieces)

1 large red or yellow bell pepper (sliced thinly length-wise)

3 medium boneless porkchops (sliced thinly length-wise)

1 tbsp minced garlic

1 tbsp mined ginger

1 tbsp dried cilantro

1 tbsp oil

2 tbsp Hosin sauce

2 tbsp Soy sauce

1 tsp dark brown sugar

1 tsp black pepper

1 tsp salt

Directions

Make sure everything is cut prior to starting as this is a quick meal!

Heat oil in wok or skillet then add pork. Add garlic, ginger, salt, pepper, and cilantro. Cook until meat is nearly done (NO PINK), should take less than 5 minutes on med-high heat. Stir regularly!

Add hosin and soy sauces then veggies. Cook for approximately 5 minutes or until the veggies are as soft as you prefer.  Add brown sugar and let come to a soft boil. Stir regularly!

Serve with sauce in a bowl or shallow-sided plate.  Dish serves approximately 3 people (or two adults and two toddlers!)

Minestrone Tortellini Soup

Ingredients

2 tbsp                    olive oil

½                             white onion

2 tbsp                    celery salt
10                           baby carrots (sliced)
1 tbsp                    minced garlic
12 oz pkg             cheese tortellini (barilla makes the best – found at Walmart)
2 cans                    vegetable broth
1 jar                       spaghetti sauce (bertolli tomato basil is our favorite)
1 can                      diced tomatoes (tomato, oregano & basil is our favorite)
2 tsp                      Italian seasoning
1 tsp                      sugar
¼ tsp                     black pepper

Directions

Sauté onions, carrots, celery salt and garlic until the onion begin to sweat.
Add all remaining ingredients to a large (3qt) soup pot and stir until well mixed. Cook on high until the tortellini are done to your likeness.

**Note:  If using a pressure cooker set on high for 6 minutes.**