Saturday, September 22, 2012

German Chocolate Cake


This is the most gorgeous German Chocolate Cake I've ever seen!

German Chocolate Cake is definitely in my top ten favorite cakes and I have made it often for a special occasion or a weekday treat.  

By all means, use your chocolate cake from scratch recipe if you like, but for convenience, I love the semi-homemade idea of using a cake mix for the cake.  

The frosting in this recipe is homemade and sounds yummy . . . you can make it easier on yourself if you want to use canned frosting, which I have found to be awesome.  But I think I will be making my own frosting just to test out the recipe!

In my opinion, the gorgeous presentation makes this recipe super special, as well as the awesomeness of a German Chocolate Cake, whether you make it homemade, semi-homemade or totally from a box mix and canned frosting.  When I use the canned frosting, I always buy two cans to make it extra special . . . don't forget the chocolate frosting for embellishing!

The photo and recipe source is Mr. Food, who never lets me down.






Ingredients
  • (18.25-ounce) package chocolate cake mix, prepared according to package directions
  • (14-ounce) can sweetened condensed milk
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cups chopped pecans
  • 2 cups shredded coconut
  • 3/4 cup canned chocolate frosting
Directions
  1. Bake cake according to package directions for 2 (9-inch) round cake pans. Let cool.
  2. In a medium saucepan over medium heat, combine sweetened condensed milk, butter, and vanilla. Cook about 5 minutes, or until thickened, stirring occasionally. Stir in pecans and coconut.
  3. Place one cooled cake layer flat side down on a serving platter. Spread half the coconut mixture on top. Top with second cake layer and remaining coconut mixture.
  4. In a small microwaveable bowl, microwave frosting 10 to 15 seconds, or until slightly thin. Drizzle over top and sides of cake. Store cake in refrigerator.

Source:  Mr. Food's website 

Sunday, September 16, 2012

Fiesta Chicken Taco Cups




Love the concept of this recipe, using refrigerated crescent dinner rolls in a muffin tin to form these cups that can be used in a number of food combinations.

I'm not sold on the taco sauce with chicken, but with a little imagination, all types of recipes can be adapted from this basic idea.  I'm thinking more along the idea of italian sausage with peppers, onions and cheese . . . left over roast pork with barbeque sauce . . . something similar to chicken pot pie . . . breakfast cups with scrambled eggs, ham and cheese.

You can even use this idea for dessert . . . apple pie filling with a cream cheese topping . . . whatever you like!!  The possibilities are endless :)))  I love these type of food discoveries!

Wouldn't it be awesome to make these in different variations as appetizers for a party?

I'm an advocate of using leftovers for other meals . . . this idea is perfect for using those small quantities of food leftovers to make a meal with variety or lunches to go?  I'm sure these little cups would reheat in a microwave at work with no problem.

Now that I've got you thinking of alternatives . . . the original recipe follows!






Ingredients:

1 1/4 cups refrigerated taco sauce with seasoned chicken (from 18-oz container)

1/2 cup Green Giant® Niblets® frozen corn (from 1-lb bag)

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1 tablespoon yellow cornmeal

1/2 cup finely shredded Mexican cheese blend (2 oz)

Sour cream, salsa or sliced ripe olives, if desired


Directions:

Heat oven to 375°F. 

Spray 8 medium muffin cups with cooking spray. 

In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.

Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. 

Cut each in half crosswise, making 8 squares. 

Sprinkle both sides of each square with cornmeal. 

Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.

Spoon about 2 tablespoons chicken mixture into each cup. 

Sprinkle cheese over each.

Bake 12 to 17 minutes or until edges are deep golden brown. 

Cool in pan on wire rack 5 minutes; remove from muffin cups. 

Serve warm.


Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 6g,),
  • Cholesterol 45mg;
  • Sodium 1330mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 3g,
    • Sugars 10g),
  • Protein 14g;
Percent Daily Value*

:
    Exchanges:  
    • 2 1/2 Starch;
    • 1 Lean Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.


    Recipe and photo source:  Betty Crocker . . . always a great source for awesome recipes and food inspiration!


    Saturday, September 1, 2012

    Country Turkey Casserole



    Your guests will think you worked for hours in the kitchen!  

    They'd never guess how quick and easy this recipe is . . . one of those semi-homemade meals that I love so much.  Of course it includes Campbell's Soup, which is the best secret I have for semi-homemade cooking.

    You can also use your leftovers or substitute a store-bought rotisserie chicken for the turkey.  Since I love broccoli and corn so much, I would consider including them in my meal.  Substitute whatever you like!

    Low fat or no fat items can also be used.  One of my greatest discoveries has been generic no fat half and half that I substitute for milk or heavy cream.  I can't tell the difference . . . really!

    The recipe and photo originated from Campbell Kitchens, but my source was the website Recipe Lion. Check out both websites for quick and delicious meals!




    Serves: 5 (about 1 3/4 cups each)
    Preparation Time: 10 min
    Cooking Time: 25 min

    Ingredients
    1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup 
    1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
    1 cup milk
    1/4 teaspoon dried thyme leaves, crushed
    1/8 teaspoon ground black pepper
    4 cups cooked cut-up vegetables (use a combination of cut green beans and sliced carrots)
    2 cups cubed cooked turkey or chicken
    4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing

    Instructions
    Preheat the oven to 400 degrees F.
    Stir the soups, milk, thyme, black pepper, vegetables and turkey in a 3-quart shallow baking dish. Spoon the stuffing over the turkey mixture.
    Bake for 25 minutes or until the stuffing is golden brown.





    Friday, August 31, 2012

    Chili's Copycat Cajun Chicken Pasta




    Doesn't it look delicious?

    I love the pairing of chicken and pasta for the economic
     value of a delicious meal.  Make this restaurant quality meal
     at home for a fraction of what you would spend for your
     family meal at Chili's.  

    Add a salad and some good bread for the perfect meal!




    Ingredients: 


      • 2 chicken breasts, boneless skinless 
      • 4 teaspoons cajun seasoning 
      • 4 tablespoons butter or margarine 
      • 3 cups heavy cream 
      • 1/2 teaspoon lemon pepper seasoning 
      • 1 teaspoon salt 1 teaspoon black pepper 
      • 1/4 teaspoon garlic powder 
      • 8 ounces penne pasta, cooked and drained 
      • 2 roma tomatoes, diced 
      • 1/2 cup parmesan cheese, fresh shredded, to taste 



    Directions: 

    Slightly moisten chicken with water. 

    In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated. 

    In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary. 

    When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally. 

    When cream mixture begins to bubble, add the pasta and turn off heat. Stir well. 

    When chicken is cooked through, place on cutting board and slice into strips. 

    Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.

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