Holy chocolate goodness!! Got this recipe from my friend Leslie and it is amazing!! Zac has informed me that they are "the best cupcakes ever!" I made them for a baby shower and sent leftover to work with him the next morning - all with rave reviews!
INGREDIENTS
1 (18.25 oz) pkg devils food cake mix
1 (5.9 oz) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups milk chocolate chips (the recipe calls for semi-sweet but I really liked the milk)
DIRECTIONS
In mixer or large bowl, combine all ingredients except chocolate chips. Stir in chocolate chips.
Bake at 350° for 20 minutes (or 50-55 min for 9x13 or bundt cake) until toothpick comes out clean. DO NOT overbake!!
Cool about 20 minutes in pan, then cool completely on rack. Frost or dust with powdered sugar.
UPDATE 10/2013: If you want to increase the yumminess and richness, try using melted butter in place of the oil and warmed milk in place of the warm water. Mmm.
Friday, February 24, 2012
Wednesday, February 8, 2012
Homemade cream of chicken soup
I decided to try making my own cream soups several months ago - really out of necessity. I wanted a certain casserole, didn't have any cans of the stuff and didn't want to drag my three small kids to the grocery store. So, off to the wonderful world of Google I went. I found a really basic recipe over at Kitchen Stewardship. A good start but, of course, I jazzed it up. I just can't leave well enough alone when it comes to cooking. :) Now, Katie over at KS makes her own broth and lots of other stuff....I'm not that dedicated. I use my Better than Bouillon paste or just bouillon powder. **For this recipe, I double the amount of bouillon that would normally be used for the amount of water, to amp up the chicken flavor. Just fyi. :)
INGREDIENTS
3/4 c butter (or oil)
3/4 - 1 c flour (depending on how thick you want your soup. I go closer to 1 cup)
Salt (go easy, depending on the salt amount in your broth. You can always add more, can't take it away!)
Pepper
Garlic powder (I go pretty liberal here)
Onion powder (Same as garlic powder)
2 cups chicken broth/stock
4 cups milk
DIRECTIONS
Melt butter/heat oil in pot. Add flour and seasonings, whisking to combine. Don't let it brown, but let it cook for about a minute.
Add broth and milk, whisking constantly. Let cook over medium heat, stirring frequently, until thick.
**If you want cream of mushroom, celery, broccoli, etc. just finely chop and saute your vegetable of choice in the butter before adding the flour. Then that flavor will cook into your soup. Or, add some sharp cheddar at the end and make a homemade cheese sauce!
**This recipe makes the equivalent of about four cans of soup. You can use it up in several casseroles or freeze it in can-size portions.
(A million times better than this stuff!!)
INGREDIENTS
3/4 c butter (or oil)
3/4 - 1 c flour (depending on how thick you want your soup. I go closer to 1 cup)
Salt (go easy, depending on the salt amount in your broth. You can always add more, can't take it away!)
Pepper
Garlic powder (I go pretty liberal here)
Onion powder (Same as garlic powder)
2 cups chicken broth/stock
4 cups milk
DIRECTIONS
Melt butter/heat oil in pot. Add flour and seasonings, whisking to combine. Don't let it brown, but let it cook for about a minute.
Add broth and milk, whisking constantly. Let cook over medium heat, stirring frequently, until thick.
**If you want cream of mushroom, celery, broccoli, etc. just finely chop and saute your vegetable of choice in the butter before adding the flour. Then that flavor will cook into your soup. Or, add some sharp cheddar at the end and make a homemade cheese sauce!
**This recipe makes the equivalent of about four cans of soup. You can use it up in several casseroles or freeze it in can-size portions.
(A million times better than this stuff!!)Saturday, January 7, 2012
Chicken sausage and spinach penne alfredo
Holy yumminess!! Got this recipe out of a Weight Watchers cookbook magazine and it's yummy! As usual, I made a few changes to sub for things I didn't have/like. I'll note those changes in the recipe. This makes six 1-cup servings with 387 calories each. (Of course there may be some changes with brands they tested but it's close...under 500, which is what we're going for).
INGREDIENTS
1 1/2 cup uncooked multigrain penne pasta (I used whole wheat linguine)
1 6-oz pkg fresh baby spinach
3 2.75-oz chicken sausage, sliced (there are lots of flavors...I used an italian one with mozzarella)
1 cup chopped red bell pepper
1 8-oz pkg sliced cremini mushrooms (I don't like mushrooms and didn't have bell pepper, so I used about 2 cups chopped broccoli florets)
1 10-oz jar light Alfredo sauce (I made my own because I'm cheap!)
1/4 cup fresh Parmesan cheese, grated
1/4 tsp black pepper
Cooking spray
DIRECTIONS
Cook pasta according to package directions. Drain, cover and set aside.
While pasta cooks, heat large nonstick skillet over medium heat. Coat pan with cooking spray. Saute sausage about 5 minutes, until lightly browned. Add peppers and mushrooms (or broccoli) and saute about five more minutes. Add spinach and cook just until wilted. Add alfredo sauce and cook just until heated through. Remove from heat.
Stir in pasta and Parmesan cheese, sprinkle with black pepper.
INGREDIENTS
1 1/2 cup uncooked multigrain penne pasta (I used whole wheat linguine)
1 6-oz pkg fresh baby spinach
3 2.75-oz chicken sausage, sliced (there are lots of flavors...I used an italian one with mozzarella)
1 cup chopped red bell pepper
1 8-oz pkg sliced cremini mushrooms (I don't like mushrooms and didn't have bell pepper, so I used about 2 cups chopped broccoli florets)
1 10-oz jar light Alfredo sauce (I made my own because I'm cheap!)
1/4 cup fresh Parmesan cheese, grated
1/4 tsp black pepper
Cooking spray
DIRECTIONS
Cook pasta according to package directions. Drain, cover and set aside.
While pasta cooks, heat large nonstick skillet over medium heat. Coat pan with cooking spray. Saute sausage about 5 minutes, until lightly browned. Add peppers and mushrooms (or broccoli) and saute about five more minutes. Add spinach and cook just until wilted. Add alfredo sauce and cook just until heated through. Remove from heat.
Stir in pasta and Parmesan cheese, sprinkle with black pepper.
Monday, November 28, 2011
Best veggie dip ever
YUM!!! My friend Leslie snagged this from a teacher appreciation event and it's yummy!! Makes a lot, you could easily half it (I'd still use the whole seasoning packet and let it be extra yummy!)
INGREDIENTS
2 cups sour cream
2 cups mayo
2 cups shredded cheddar cheese
1 packet buttermilk ranch seasoning
1 bunch green onions, finely chopped
DIRECTIONS
Combine and chill at least 24 hours before serving. Serve with your favorite veggies.
INGREDIENTS
2 cups sour cream
2 cups mayo
2 cups shredded cheddar cheese
1 packet buttermilk ranch seasoning
1 bunch green onions, finely chopped
DIRECTIONS
Combine and chill at least 24 hours before serving. Serve with your favorite veggies.
Sunday, April 17, 2011
Grandma Suds Granola
Last year, one of my bffs threw me a surprise birthday party. Since she knows I'm a recipe junkie, she had all of my friends type up some of their favorite recipes and then put a binder together for me. I love it! Here's one of the recipes, courtesy of Tiffany Grimes. Enjoy. :)
Combine in large bowl:
10 cups old fashioned oats
1 1/2 cups wheat germ
1/2 cup shredded coconut
1 1/2 cups raw sunflower seeds
2-3 cups chopped nuts (optional)
1/2 cup flax seed
Combine in sauce pan and heat until sugar dissolves:
1 1/2 cups brown sugar
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp salt
2 tsp cinnamon
1 Tbsp vanilla
Pour wet mixture over dry ingredients and stir well. Spread onto 2-3 rimmed cookie sheets. Bake at 325° for 20-30 minutes, stirring occasionally.
Cool and put in large bowl. Mix in dried fruit, if desired. Divide into gallon ziploc bags, freeze what you are not using right away. Makes about 20 cups.
Combine in large bowl:
10 cups old fashioned oats
1 1/2 cups wheat germ
1/2 cup shredded coconut
1 1/2 cups raw sunflower seeds
2-3 cups chopped nuts (optional)
1/2 cup flax seed
Combine in sauce pan and heat until sugar dissolves:
1 1/2 cups brown sugar
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp salt
2 tsp cinnamon
1 Tbsp vanilla
Pour wet mixture over dry ingredients and stir well. Spread onto 2-3 rimmed cookie sheets. Bake at 325° for 20-30 minutes, stirring occasionally.
Cool and put in large bowl. Mix in dried fruit, if desired. Divide into gallon ziploc bags, freeze what you are not using right away. Makes about 20 cups.
Thursday, February 10, 2011
Angel Noodles
I got this recipe from a friend and we used it for a church dinner awhile back. It's yummy!! You can substitute regular spaghetti for the angel hair pasta - but the thinner noodles taste better!
INGREDIENTS
1 - 1.5 lbs ground beef
26 oz jar/can spaghetti sauce
8 oz can tomato sauce
12 oz angel hair pasta
1.5 cups sour cream
1 can cream of mushroom soup
2 cups shredded cheese (CoJack, mozzarella, or both)
DIRECTIONS
Meat sauce: Cook and crumble ground beef. I season mine with salt, onion powder and garlic powder. Stir in spaghetti sauce and tomato sauce; let simmer.
Cook and drain pasta.
Soup: Combine sour cream with cream soup.
In greased 9x13 pan, layer meat sauce, pasta, soup mix and cheese. There should be enough to do each layer twice, ending with the shredded cheese.
Bake at 350° for 45-55 minutes, till cheese is browned and bubbly. Enjoy!
INGREDIENTS
1 - 1.5 lbs ground beef
26 oz jar/can spaghetti sauce
8 oz can tomato sauce
12 oz angel hair pasta
1.5 cups sour cream
1 can cream of mushroom soup
2 cups shredded cheese (CoJack, mozzarella, or both)
DIRECTIONS
Meat sauce: Cook and crumble ground beef. I season mine with salt, onion powder and garlic powder. Stir in spaghetti sauce and tomato sauce; let simmer.
Cook and drain pasta.
Soup: Combine sour cream with cream soup.
In greased 9x13 pan, layer meat sauce, pasta, soup mix and cheese. There should be enough to do each layer twice, ending with the shredded cheese.
Bake at 350° for 45-55 minutes, till cheese is browned and bubbly. Enjoy!
Wednesday, February 9, 2011
White bean chicken chili
I got this recipe from one of my bffs and we love it!!! Here's my take on her recipe. **If I'm in a Crockpot mood, I put everything but the cheese and sour cream in the Crockpot until the chicken is done. Shred chicken, then continue with recipe.
INGREDIENTS
3-5 chicken breasts
2 Tbsp olive oil
1 onion, chopped
1-2 Tbsp garlic, minced
2 (4 oz) cans diced green chiles
2 tsp ground cumin
1 tsp oregano
3 (15 oz) cans white beans, drained and rinsed (I prefer canellini/white kidney)
4-6 cups chicken broth
3-4 cups shredded Monterrey Jack cheese
1/2 tsp cayenne pepper (optional)
Sour cream
DIRECTIONS
Cook and shred chicken (I boil it with some bouillon in the water. Save that for your broth.)
In large pot, heat oil. Saute onion, garlic, chiles and seasonings till onions are soft.
Add shredded chicken, broth and beans. Simmer 30 minutes, till heated through.
Just before serving, stir in shredded cheese to melt.
Serve with sour cream, if desired.
INGREDIENTS
3-5 chicken breasts
2 Tbsp olive oil
1 onion, chopped
1-2 Tbsp garlic, minced
2 (4 oz) cans diced green chiles
2 tsp ground cumin
1 tsp oregano
3 (15 oz) cans white beans, drained and rinsed (I prefer canellini/white kidney)
4-6 cups chicken broth
3-4 cups shredded Monterrey Jack cheese
1/2 tsp cayenne pepper (optional)
Sour cream
DIRECTIONS
Cook and shred chicken (I boil it with some bouillon in the water. Save that for your broth.)
In large pot, heat oil. Saute onion, garlic, chiles and seasonings till onions are soft.
Add shredded chicken, broth and beans. Simmer 30 minutes, till heated through.
Just before serving, stir in shredded cheese to melt.
Serve with sour cream, if desired.
Wednesday, September 15, 2010
Chocolate Chex Caramel Crunch
This recipe can be found on the Chex website. I had it at this fall's Scrapbook Expo and it is SO STINKIN' GOOD!!!! Doesn't help my blood sugar, though, so it's definitely not something I'll be making very often. Super yummy, though!
INGREDIENTS
8 cups Chocolate Chex cereal
3/4 packed brown sugar
6 Tbsp butter or margarine
3 Tbsp light corn syrup
1/4 tsp baking soda
1/4 cup white vanilla baking chips
DIRECTIONS
Measure cereals into large microwaveable bowl; set aside. Line cookie sheet with waxed paper.
Microwave brown sugar, butter and corn syrup uncovered on High 1-2 minutes, stirring halfway thorough, until melted and smooth. Stir in baking soda until dissolved.
Pour melted brown sugar mix over cereal, stirring till evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet and cool 10 minutes. Break into bite-size pieces.
In small bowl, microwave vanilla chips about 1 minute, till melted. Stir until smooth and drizzle over cereal mix. Refrigerate until set and store in tightly covered container.
YUUUUUUMMMMY!!!!!!
INGREDIENTS
8 cups Chocolate Chex cereal
3/4 packed brown sugar
6 Tbsp butter or margarine
3 Tbsp light corn syrup
1/4 tsp baking soda
1/4 cup white vanilla baking chips
DIRECTIONS
Measure cereals into large microwaveable bowl; set aside. Line cookie sheet with waxed paper.
Microwave brown sugar, butter and corn syrup uncovered on High 1-2 minutes, stirring halfway thorough, until melted and smooth. Stir in baking soda until dissolved.
Pour melted brown sugar mix over cereal, stirring till evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet and cool 10 minutes. Break into bite-size pieces.
In small bowl, microwave vanilla chips about 1 minute, till melted. Stir until smooth and drizzle over cereal mix. Refrigerate until set and store in tightly covered container.
YUUUUUUMMMMY!!!!!!
Wednesday, July 14, 2010
Fabulous baked beans
My mother-in-law gave me her 'sort of' recipe for baked beans and they're pretty awesome. As I do with most things, I messed with it a little. Here's my 'sort of' recipe that's pretty close to hers, with just a few changes.
INGREDIENTS
2 large cans Bush's Baked Beans, Original flavor
1/2 large onion (see note)
1/2 cup mustard
1/2 cup ketchup
1/2 cup brown sugar
1 lb bacon, cooked and crumbled
DIRECTIONS
Combine all ingredients. Pour into 9x13 glass dish.
Bake at 350° for 20-30 minutes, till thickened.
**NOTE: My MIL purees the onion in her beans because my FIL doesn't do chunks of onions. While I like them that way, I'm too lazy to pull out the food processor. :) So I've done a few different things. Last time, I chopped the onion as fine as possible, then sauteed it in a little olive oil before adding to the beans. Softened them up and gave them a yummy flavor. I've also used a few tablespoons of dried minced onion that I soaked for about 20 minutes in a little water. (I love dried onion - so easy...). Or you can just chop up the onion and go with it - whatever suits your taste!!
INGREDIENTS
2 large cans Bush's Baked Beans, Original flavor
1/2 large onion (see note)
1/2 cup mustard
1/2 cup ketchup
1/2 cup brown sugar
1 lb bacon, cooked and crumbled
DIRECTIONS
Combine all ingredients. Pour into 9x13 glass dish.
Bake at 350° for 20-30 minutes, till thickened.
**NOTE: My MIL purees the onion in her beans because my FIL doesn't do chunks of onions. While I like them that way, I'm too lazy to pull out the food processor. :) So I've done a few different things. Last time, I chopped the onion as fine as possible, then sauteed it in a little olive oil before adding to the beans. Softened them up and gave them a yummy flavor. I've also used a few tablespoons of dried minced onion that I soaked for about 20 minutes in a little water. (I love dried onion - so easy...). Or you can just chop up the onion and go with it - whatever suits your taste!!
Thursday, June 17, 2010
Sarah's California Club pasta salad
Tonight was our Relief Society activity - my first one as Enrichment leader. It was a great night, everyone seemed to really enjoy it. We had dinner - salads and desserts. I chose to take a pasta salad and went to one of my new favorite food bloggers for ideas. I'd made one of her yummy pasta salads before, for a Christmas activity at church. It got rave reviews, so I knew she was a trusted source. :) I wanted to change it up a bit for this activity and this recipe caught my eye. I loooove avocados, so I knew it was a good start. I'm not crazy about sprouts and was almost out of Italian seasoning. So, here's my version of this salad - as close as I can get, anyway. (I'm terrible about following recipes for things like this)
INGREDIENTS
1 cup mayonnaise
1/2 cup sour cream
1/4 cup (or a bit more) Ranch dressing
1 tsp salt
1/2 tsp black pepper
1/2 - 1 lb chicken breast, cooked and cubed (I used Italian seasoning on mine when I grilled it)
1/2 lb grape tomatoes, sliced in half
1 lb pasta, cooked, rinsed in cold water and drained
1/2 lb bacon, cooked and crumbled (I used closer to 1 lb...can't have too much bacon)
1-2 avocados, peeled and diced
DIRECTIONS
Combine mayo, sour cream, ranch, salt and pepper.
Put chicken, tomatoes, and pasta in large bowl. Toss with mayo mixture to coat. Refrigerate until serving, at least two hours to let flavors mingle. :)
Just before serving, stir in bacon and avocado.
Enjoy!! Yuuummmmy.......
INGREDIENTS
1 cup mayonnaise
1/2 cup sour cream
1/4 cup (or a bit more) Ranch dressing
1 tsp salt
1/2 tsp black pepper
1/2 - 1 lb chicken breast, cooked and cubed (I used Italian seasoning on mine when I grilled it)
1/2 lb grape tomatoes, sliced in half
1 lb pasta, cooked, rinsed in cold water and drained
1/2 lb bacon, cooked and crumbled (I used closer to 1 lb...can't have too much bacon)
1-2 avocados, peeled and diced
DIRECTIONS
Combine mayo, sour cream, ranch, salt and pepper.
Put chicken, tomatoes, and pasta in large bowl. Toss with mayo mixture to coat. Refrigerate until serving, at least two hours to let flavors mingle. :)
Just before serving, stir in bacon and avocado.
Enjoy!! Yuuummmmy.......
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