Chocolate Cake

I have no clue as to where this recipe came from.  The only thing I know is that I first made this cake when my PCOS was really getting me - and I was trying to eat healthier. 


Chocolate Cake
1 pkg reduced fat devil's food cake mix

1/2 c baking cocoa
2 egg whites
1 egg
1 1/3 cups water
1 cup reduced-fat plain yogurt
1 1/2 tsp confectioners' sugar

In large mixing bowl, combine cake mix and cocoa. Combine the egg whites, egg, water and yogurt; add to dry ingredients and beat well. Pour into a 10-cup fluted tube pan coated with nonstick cooking spray.

Bake at 350 for 35-40 minutes - until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool. Sprinkle with confectioners' sugar.

Yield:  12 191 calorie servings

Chicken Supreme Casserole

Another recipe from my trusty 9x13 The Pan That Can cookbook!  I wouldn't mind making this one again.

Chicken Supreme Casserole
~ adapted from 9x13 The Pan That Can

8 ounces dried rotini pasta
1 16 oz package frozen stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts and mushrooms)
1 10 3/4 oz can condensed cream of chicken soup
1 10 3/4 oz can condensed cream of mushroom soup
2 cups 1% milk
1/4 cup mayonnaise or salad dressing
1/4 tsp black pepper
2 cups chopped cooked chicken
2 cups cubed french bread
2 T butter or margarine melted
1/4 tsp garlic powder

Preheat oven to 350.  Cook rotini according to package directions, adding the frozen stir-fry vegetables for the last 5 minutes of cooking; drain well.

Meanwhile, in a large bowl, stir together cream soups, milk, mayonnaise and pepper.  Stir in cooked pasta mixture and chicken.

Spoon chicken pasta mixture into an ungreased 9x13 in baking pan or baking dish.  In a medium bowl, toss bread cubes with melted butter and garlic powder; sprinkle over pasta mixture. 

Bake, uncovered, for 30 - 35 minutes or until heated through and bread cubes are golden brown.  Let stand for 10 minutes before serving. 

Serves 6-8.

Pumpkin Gobs

I'm still trying to empty out the blasted freezers.  It seems that, the more I take, the more that appears! INSANE.  So, I decided to grab some of the frozen pumpkin and toss together this recipe.  I didn't have high hopes for it as I haven't found a pumpkin cookie recipe I really love.  BUT - LOVED it.  The house smells all Divine and the cookies, even the burnt ones, are yummy.  You can even cheat and just use a tub of cream cheese frosting for the centers . . .

OH! - when making these, make certain the oven is set to the right temperature.  It's not a good thing to open the oven, the smoke to pour out and only then realize you'd left the oven set for the french fries you'd baked for dinner!

I also doubled this recipe.  Double, it will still fit in my KitchenAid bowl. I'm writing this entry with the NON-doubled amounts.

By the way - another ripped out magazine page can now be tossed!  YAH!

Pumpkin Gobs
~ adapted from Every Day With Rachael Ray

1 stick unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 T pumpkin pie spice
1 1/2 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup flour
2/3 cup whole wheat flour

Filling:
1/2 stick unsalted butter, softened
4 oz cream cheese, chilled
1 cup confectioners' sugar
1/2 tsp pure vanilla extract
2 pinches salt

Preheat oven to 350.  Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth.  Whisk in the eggs, pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and 3/4 tsp salt.  Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly onto each baking sheet.  Bake until springy to the touch, about 10 minutes.  Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.  Add the confections' sugar and the 2 pinches salt and 1/2 tsp vanilla; mix on low speed until blended, then beat on medium high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting.  Top each with another cake.

Linking to:
Don't Waste Your Homemaking

French Fries

Homemade French Fries always sound so good.  Unfortunately, I was under the impression that they took forever to bake, and wouldn't be yummy or crunchy.

I'm glad to say that I was wrong.  These WERE yummy AND crunchy.  Everyone loved them and Miss Mia would grab a fry each time she passed the table while "helping" Gramma with paperwork.

Boiling the potatoes for just a few minutes prior to baking helps release the moisture in the potatoes, making them crispy.

AND . . . another page torn from a magazine can now go in the circular file!

French Fries
~ Fitness Magazine May 2010

4 tsp olive oil
4 medium baking potatoes, scrubbed
1/2 tsp salt
1/4 freshly ground black pepper
1/4 cup grated Parmesan

Fill medium pan 1/2 full with water and bring to a boil.

Line a baking sheet with aluminum foil; brush with 2 teaspoons of the olive oil.  Set aside.

Cut the potatoes lengthwise into 1/2 inch thick wedges.   Place in boiling water 3 minutes to release moisture from potatoes.  Drain.  Transfer to a large bowl.  Add remaining olive oil; toss to coat.  Sprinkle potato wedges with the salt and black pepper, tossing to coat. Arrange potatoes in a single layer on prepared baking sheet.

Bake in a 450 oven for 12 minutes.  Turn potatoes; sprinkle with the Parmesan.  Bake for 12 minutes more or until tender and golden.

~ 4 155 calorie servings

Other ways to make these fries:

Chili
Prep as above, adding 1/2 tsp chili powder and 1/2 tsp paprika when you sprinkle with salt and black pepper.  After baking, top each with 1/2 cup low sodium chili.

Garlic
Prep as above, adding 1/4 tsp garlic powder when you sprinkle with salt and pepper.

Sweet Potato
Prep as above, substituting 4 medium sweet potatoes for baking potatoes.  Instead of salt and black pepper, sprinkle with 1/4 tsp ground cinnamon.  Bake in 425 oven for 20 - 30 minutes or until brown and tender, turning once.

Pop-up Pizza Casserole

I'm looking at this recipe in the cookbook and notice that I pretty much substituted for everything that was listed in the book!  Good Gravy ~ why do I feel the need to modify every recipe I touch!?!

This recipe received rave reviews from the Hubby. 

Pop-Up Pizza Casserole
~ adapted from 9x13 The Pan That Can

1/2 pound pepperoni
1 1/2 cups chopped onion
1 cup chopped green (sweet) pepper
1 cup chopped red (sweet) pepper
1/2 cup chopped black olives
2 cloves garlic, minced
1 26 oz jar spaghetti sauce
1/2 tsp dried oregano, crushed
1 15 oz can tomato sauce
1/2 cup water
1 pkg refrigerator croissant rolls
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 400.  In a large skillet, stir onion, peppers, garlic, spaghetti sauce and oregano.  Add tomato sauce and water.  Cook and stir until boiling, reduce heat.  Cover; simmer 10 minutes.  Stir in pepperoni.

Transfer pepperoni and sauce mixture to an ungreased 9x13 baking dish.  Sprinkle with mozzarella cheese.  Unroll croissant rolls and spread over sauce mixture as a top crust.  Sprinkle with Parmesan cheese.

Bake, uncovered, for 25 to 30 minutes or until puffed and gold brown.  Serve immediately.

Makes 9 servings.

Menu Plan Monday

I'm taking the lazy way out this upcoming week.  I have about 10 hours of overtime to do, the Hubby has a doc appointment in Pittsburgh, and we lost our family dog . . . so I'm not really feeling all too motivated in the meal planning department.  No new recipes this week . . . and everything will help clean out the pantry and freezer.

Monday - Goulash
Tuesday - Chicken Parmesan (whole wheat pasta)
Wednesday - Chicken Salad Sandwiches
Thursday - Ravioli and salad
Friday - Fish Sandwiches and Fries

Basic Breadmaker Bread

A loaf of Basic Bread ready for the oven!

There is nothing better than butter melting over a slice of bread straight from the oven.  LOVE it.  Unfortunately, I don't get along well with the "making bread" process.  If I buy the frozen loaves, they don't turn out.  If I make them from scratch, they don't turn out.  I have actually had "bread" so horribly hard that it wound up in the garbage as we couldn't slice it with a knife.

I'm glad to say, THIS recipe is not one of those failures.

THIS recipe was a success.  It's also so unbelievably simple - why hadn't I found this recipe before?  It would have saved me much stress over the last few years!  Miss Mia LOVED the dough.  Again, I would let it sit in front of the fire, and I noticed the towel had a strange look.  Here, my little baker was over there "testing" the dough.  Over and over.

She also enjoyed washing her hands and "POPPING" the dough.

I'm thinking my goal will be to make at least one loaf of this bread a week!  This was gone within 24 hours of my having made it the first time!

Unfortunately, I have no clue as to the origin of this recipe.  By the way, the main "tweek" to this recipe was my using whole wheat flour as well as all purpose flour.  You can most definitely use only all purpose flour.

Basic Breadmaker Bread
~ adapted from ???

1 cup warm water
2 T sugar
2 1/2 tsp yeast
1/4 cup canola oil
2 cups flour
1 cup whole wheat flour
1 1/2 tsp sea salt

Place the water, sugar and yeast in the bread machine pan.  Let sit 10 minutes, until foamy.  Add oil, flours and salt.  Chose 'dough' setting on your bread machine. 

Let the machine knead the bread.  Then, remove before it starts to rise (I think my machine had been working around 40 minutes of the 90 minute setting when I removed the dough) into a large bowl sprayed with cooking spray.  Cover with bar cloth.  Let rise approximately 20 minutes.  Punch down (knead the dough) and place in bread pan for final rise.  Cover with bar cloth.  Let sit until bread is approximately an inch above the baking pan. 

Preheat oven to 350F.  Bake for 15-20 minutes or until golden brown (I had to bake mine around 25 minutes).

Remove from oven and TRY to let it cool a few minutes before slicing into it and coating it with butter!

This bread also bakes up well in the bread maker. I simply like the look of my bread from the oven better (and don't have to dig the little mixing paddle out of my oven baked bread).



Banana Nut Cake

I'm trying to use up items that are hiding out in the freezers as they are all stuffed to the brim.  I've noticed some bananas had taken up residence and thought this simple cake would be an ideal way to help reduce the freezer population.

The cake isn't too bad as it starts out as a mix.  Again, it's not an ooey gooey comfort food, but it's a nice change from banana bread. 

The ingredients in italics are what the cake mix calls for - depending on your mix, these may or may not be the same (and yes, I used applesauce instead of the called-for oil).  Voice of experience - Do not add the water the cake mix calls for!  (Although, if you do add the water because you are a horrible direction follower, the cake is still good, it'll just take a little longer to bake).  My case also had sprinkles in as my co-baker wanted sprinkles.

Banana Nut Cake
~ adapted from 9x13 The Pan That Can

1 package 2 layer size yellow cake mix
4 eggs
1 T applesauce
2/3 cup mashed ripe banana (2 or 3 bananas)
2/3 cup buttermilk or sour milk
1/4 tsp ground nutmeg
1/2 cup chopped walnuts, toasted
1 16 oz can cream cheese frosting

Preheat oven according to package directions for cake mix,.  Prepare cake mix according to package directions using a 9x13 baking pan, except use one more egg than the package directs, and do not add the water.  Add the banana, buttermilk and nutmeg.  Fold walnuts into batter.  Spread batter evenly in prepared pan.  Bake according to package directions.  Cool in pan.

Spread frosting over cake.  Cover and store in refrigerator.

Makes 15 servings.

Homemade Pita Pockets

I love using Pita Pockets for sandwiches.  Unfortunately, I always seem to want a Pita Pocket when there are none to be found in the house.  That's why I initially decided to use my bread maker to start making my own.  We made these up tonight as we had the fireplace going.  Although I use a fireplace, it is BY NO MEANS a requirement. 

This is a very simple recipe and is in my bread making rotation.

Pita Pockets

2 1/4 cups warm water
2 T Extra Virgin Olive Oil
3 cups flour
3 cups whole wheat flour
1 1/2 kosher salt
3 tsp sugar
3 tsp yeast

Place ingredients in bread machine pan in provided order.  Use the machine's "dough" setting to mix dough.  When dough is mixed, separate into two equally sized balls.  Set one aside.  Place one ball on lightly floured surface and lightly roll dough into an approximate 12" rope.  Using a sharp knife, divide dough into 8-10 pieces.  Roll each section into a ball.  Roll each ball into a roughly shaped 6-7" disc, using a rolling pin.  Do this in the least amount of steps possible; do not overwork dough or it won't raise.  Set each disc on lightly floured cookie sheet.  Cover and let rise until slightly puffy, approximately 30 minutes.  I covered my trays with bar towels I use just for this purpose.  I then set the cookie trays on the hearth where the heat from the fire helped them puff a little quicker than the suggested 30 minutes.  Process the second ball in the same manner.

Preheat oven to 500F (NOT a typo).  Depending on your oven racks, you can just bake pita pockets on racks, or you can use wire cooling racks placed on oven racks.  Personally, I decided on the wire cooling racks because the spaces were smaller and my oven racks are kinda scary. The pita pockets will obtain the "grill marks" on bottom.  Bake pita pockets until tops are golden brown (this was approximately 7-8 minutes in my oven). 

Remove pitas from oven (I use tongs to quickly grab them) and cover them with a damp towel until soft.  Enjoy watching the steam dance over the damp towel. (I usually get side-tracked at this point, so I have no clue as to how long it takes for them to get soft . . . but I know we had delicious, soft pitas stuffed with Laughing Cow Cheese for dinner tonight about 1 hour after they were removed from the oven).  Cut with bread knife when soft.

CandyBar CupCakes

Yeppers, another cupcake for my Mom's Birthday!

CandyBar CupCakes

1 box yellow cake mix

3 eggs (or whatever cake mix box calls for)

1/3 cup applesauce (used instead of oil cake mix box calls for)

3/4 cup water (or whatever cake mix box calls for)

4 oz softened cream cheese

4 T powdered sugar

Snickers Bars (cut into 1" squares)

Preheat oven to 350F.  Prepare cake mix according to directions on box (I substituted applesauce for the oil).  Add the cream cheese and powdered sugar.  Mix until everything is combined.  Fill lined cupcake tins 2/3 full with batter.  Bake at 350F for 20 minutes until lightly browned and a toothpick inserted in center comes out clean.

Remove from oven and cool completely.  

Using small scoop, remove center of cupcake, creating a "well" in each cupcake.  Set cupcake centers aside.  Place one square of Snickers in each cupcake well.  Microwave approximately 1 minute, until candy bar is melted.  Place cupcake centers over melted candy bars and press down until level (or close to it; the icing will "hide" the raised centers).

Frost with butter cream icing.

Linking up at:
Tatertots and Jello
 

Bread Machine King's Cake



Gooey and Messy and OH-So-Yummy!


I decided to try a new holiday tradition with Mardi Gras.  Food Network was having a King's Cake contest, so I got it in my head that I needed to make a King's Cake.  I did a quick search and found a recipe for one that used a Bread Machine!  The ingredients sounded like a good combination and I had everything on hand. 

While Mom and Dad were finishing up dinner, Steve took over feeding Miz Aise and Miss Mia was our own little jester while I drizzled the icing over the cake and sprinkled some sugar on top.  It was good and SO SIMPLE.  Like a cinnamon roll good and simple.  I will be making this again, and I won't wait until Mardi Gras!

A modification for next time - cut the icing amount in half.  I loaded the top of this with tons of icing, and still have some sitting in the bowl.

Bread Machine King's Cake
~ adapted from allrecipes.com

Cake
1/4 cup warm water
1/2 tsp sea salt
2 T softened butter
1 egg
1 cup low fat sour cream (I used a little less than a cup)
5 T white sugar
2 1/2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp active, dry yeast

Place the warm water, salt, butter, egg, sour cream, sugar, flours and yeast in bread machine pan in order listed.  Select the dough cycle and start bread machine.

Filling
1/2 cup white sugar
1/4 cup brown sugar
1 T round cinnamon
5 T melted butter
1/2 to 1 cup chopped pecans

Glaze
1 1/2 cups confectioners' sugar
1 1/2 T melted butter
1/4 tsp vanilla extra
2 T milk
Colored Sugars (purple, green and yellow)

Mix the filling ingredients together in a bowl. Set aside.  Spray baking sheet with Pam and set aside.

Remove dough from bread machine and place on floured surface.  Roll dough to an approximate 10x28 rectangle.  I didn't need much flour.  The hardest part of this step was keeping Miss Mia's fingers from pinching off bites of dough.  Spread the filing over the dough.  Sprinkle pecans over filling.  Roll the dough into a 28 inch log.  Place the dough log on greased baking sheet, seam side down, forming it into a ring.  Moisten the ends of the dough with water to help seal when pinching ends together.

Cover the dough with a cloth and place it in 170F oven that has been turned off.  Let rise 30 minutes (until doubled in size).

Remove cloth from dough and turn oven to 375. Bake cake until golden brown (approximately 15 minutes).

While cake is baking, mix together confectioner's sugar, butter, vanilla extract and 1 T milk.  If glaze is too thick add a little more milk until a little thinner (but not too runny). 

Remove cake from oven and cool for 10 minutes.  Drizzle glaze over top of cooled cake, and sprinkle with colored sugar.  Cool cake completely before serving (Yeah, right.  We ate it while still warm, and guess what, it was good!).

Hint - to help cake stay a perfect circle, grease a coffee can and place it on baking sheet and form a circle with the dough around the can.  After cake is baked, remove coffee can and let cake cool.



 
 

Menu Plan Monday

It's been a few weeks since I've posted my menu plans.  We would plan them, and they would get made, I just didn't get to sit down and type it up for on here.  I'm trying to get better.  Promise.

This week will be mainly chicken as I know I have it in my freezer and am sadly lacking in the beef department.  I'm also trying to make certain there is at least one slow cooker recipe a week.  This is so the Hubby can dump all ingredients in the slow cooker and feel he "cooked" when we sit down to eat dinner that evening.  For most meals, the sides will be french cut green beans, apple sauce and/or salad - Miss Mia has decided those are her three favorites.  Since I'm a big fan of all three, I'm gonna make certain we enjoy them as much as possible!  AND, the apple sauce helps with my sweet cravings!

Monday - Chicken Bacon Alfredo

Tuesday - Slow Cooker Chicken N Rice

Wednesday - Creamy Taco Mac

Thursday - Leftovers

Friday - Chicken and Cheese Biscuits

Anyone have any good ideas for my next week's meal planning? 

~ Jaime

Recipe Review

Any time I attempt a new recipe, I insist on Feedback from everyone who tries it.  I didn't realize how often this was happening until this evening . . .

Miss Mia was sick.  The Husband was taking care of her while I hurriedly tossed together my "go to" soup that has never had a recipe . . . chicken broth, barley, garbanzo beans, chopped carrots, celery, potatoes, garlic and onions with some Mrs. Dash thrown in to make it a little more tasty.  I wasn't trying for anything too special, just something that wouldn't upset stomachs and cooked up quickly. 

The Husband (who is also feeling a little under the weather) made certain to let me know, before I headed to bed, his thoughts on the soup!

I guess I've gotten him trained!

By the way, he liked the soup.

Snickerdoodle Cupcakes

Mom's 60th Birthday has me searching out cupcake recipes.  There are a seemingly endless supply of delicious sounding recipes.  I'll be checking off recipes for awhile.  Good thing we live close together - I can continue to celebrate Mom's birthday with cupcakes long after the actual day is over.

This cupcake uses a mix - and you can tell. 

Even with the "mix" taste, I do like the cupcake; it is very light.  The icing makes the cupcake.  I didn't *get* the snickerdoodleness of this cupcake, though.  To me, it was more a cinnamon cupcake. 

And it SMELLS devine.  I took a few to work so I wouldn't be tempted to eat the entire batch myself.  My one coworker who actually has will-power took a cupcake for "later".  She IM'd me a short 1/2 hour after taking a cupcake to tell me the smell forced her to sample the treat much earlier than she had planned!  Always a good thing in my book!



Snickerdoodle Cupcakes

~ adapted from That Winsome Girl

1 package white cake mix
1 cup 1% milk
1/2 cup unsalted butter, melted
3 large eggs
2 tsp vanilla extract
1 T ground cinnamon

For Frosting:
4 ounces cream cheese, softened
2 tsp ground cinnamon
2 cups powdered sugar, sifted
1/4 cup unsalted butter, softened
1 tsp vanilla extract

Preheat oven to 350F.  Line cupcake pans (I was able to get 32 cupcakes out of this recipe).

In large bowl, mix cake mix and cinnamon.  In a medium bowl,combine eggs, milk, vanilla and melted butter. With mixer on low, slowly pour liquids into the dry ingredients. Mix until just combined. 

Divide batter among cupcake liners, filling no more than 1/2 full as cupcakes will rise considerably.  Again, the ice cream scoop works well.  Bake for 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before frosting.

To Make Frosting:
Beat together softened cream cheese, butter, vanilla and cinnamon until light and fluffy.  Slowly add powdered sugar, 1/2 cup at a time, beating well after each addition. Continue adding sugar until your desired spreading consistency is reached.  Spread over cooled cupcakes.  Frosting does harden after awhile. 

Store 2 days at room temperature or up to 2 months in airtight (freezer-safe) container.

~ On a "weird" note - my cupcake wrappers actually FELL OFF of my cupcakes.  If you look at the above photo, you can see the wrappers starting to fall off. 




Also Linked to:
Tatertos and Jello

Pumpkin Cappuccino Chip Muffins

These weren't as exciting as I thought they would be, but we'll probably make 'em again as they're still yummy.

Pumpkin Cappuccino Chip Muffins
~ adapted from Starbucks

1 1/4 cup flour
1 cup whole wheat flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
3 tsp cappuccino mix
1 1/2 tsp cinnamon
1 cup 1% milk
2 eggs
1/2 c vegetable oil
1 cup pumpkin puree
1 cup mini chocolate chips (optional)

Preheat oven to 350.  Line muffin tins with cupcake liners.  Mix together dry ingredients.  Add wet ingredients and stir until just combined; batter should be lumpy.  Add chocolate chips.  Using an ice cream scoop, fill cupcake liners 2/3 of the way full.  Bake 20-25 minutes or until muffins spring back when touched.  Cool on wire rack. 

~ Makes 24 muffins