Friday, March 30, 2012

German Chocolate Cake Cookies

These cookies are out of this world!  That's how good they are!  They are a perfect combination of chocolate, chocolate chips, coconut and pecans.  Heaven!  Enjoy!
-1 cup cold margarine
-1 cup brown sugar
-1 cup white sugar
-2 tsp vanilla extract
-2 eggs
-2 1/4 cups flour
-1/2 cup unsweetened cocoa powder
-1 tsp baking soda
-pinch of salt
-1 cup semisweet chocolate chips
-1 cup shredded sweetened coconut
-1 cup chopped pecans
Preheat the oven to 375 F.  Line 3 baking sheets with parchment paper.
In your mixer's bowl, blend margarine, brown and white sugar, vanilla and eggs.  Mix well.  Add the flour, cocoa powder, baking soda and salt.  Stir in the chocolate chips, coconut flakes and pecans.  Mix well.
Drop the dough by spoonfuls onto prepared baking sheets.  Bake in preheated oven for about 9-10 minutes per batch.  Cool for 15 minutes on the sheet.  Remove onto serving platter and enjoy!
Slightly adapted from a Sunny Anderson recipe.

Wednesday, March 28, 2012

Sponge Cake with Strawberries and Vanilla Pudding

This is not really a recipe since everything is store bought.  I had this at a wonderful dinner served at a Relief Society activity and I wanted to make it for my family too.  It is super easy to put together and extremely delicious.  Enjoy!
-mini sponge cakes
-instant vanilla pudding, made about 5 minutes ahead
-fresh strawberries, cleaned and thinly sliced
-whipped cream
Fill up the top of each sponge cake with vanilla pudding.  Top with strawberries and whipped cream.  Enjoy!

Monday, March 26, 2012

Pecan Crusted Tilapia

Simple and absolutely delicious!  You can't go wrong with this dish.  I served ours with some broccoli rice and a nice salad.  Enjoy!
-6 (about 3 oz each) tilapia filets
-salt and pepper
-1/4 cup flour
-2 eggs, beaten
-1 cup finely chopped pecans
-1 Tbs butter
-2 Tbs vegetable oil
-lemon juice
Heat butter and oil in large skillet over medium heat (not higher). 
Season each filet with salt and pepper.  Dredge through flour, eggs and pecans.  Place in hot oil and cook for 3-4 minutes on each side, or until golden brown. 
Squirt some lemon juice on top and serve.  Enjoy!

Friday, March 23, 2012

Homemade Mac and Cheese

I really like this version of mac and cheese.  There's no baking and everything goes into one single pot.  Sadly, my kids preferred the boxed type, but hubby and I really enjoyed this with the taste of fresh, real cheese.  Enjoy!
-4 cups water
-2 cups milk
-4 chicken bouillon cubes
-1 lb elbow macaroni
-3 cups shredded cheddar cheese
In a large saucepan, mix water, milk, bouillons and pasta.  Bring to a boil.  Lower the heat a little and let it simmer, stirring occasionally, for 10-12 minutes, or until the liquid is almost gone.  Remove from heat and stir in cheese.  Mix well and serve.  Enjoy!

Wednesday, March 21, 2012

Almond Bark Krispies

If your sweet tooth seems out of control, this is definitely the cure for it.  They're simple, quick and very sweet.  Enjoy!
-1 lb white almond bark
-3 cups rice crisp cereal
-1 cup chopped pecans
-1 1/2 cups mini marshmallows
Chop the bark into small pieces.  Place in large skillet and melt over low fire, stirring frequently.  Once melted, remove from stove and mix in the rest of the ingredients.  Drop by spoonfuls onto wax paper.  Let cool and enjoy!

Monday, March 19, 2012

Fry Sauce

This super simple sauce is a staple in our home.  We LOVE it with our french fries, on the burgers and other yummy things.  It also keeps well in the fridge for about a month.  Enjoy!
-1 cup mayonnaise
-1/2 cup ketchup
-1 tsp yellow mustard
Blend everything well together.  Enjoy!

Wednesday, March 14, 2012

Pi(e) Day!

Don't forget to celebrate Pi Day today!  Check out the pies I posted on this blog!  Enjoy!

Friday, March 9, 2012

German Chocolate Cheesecake

My sweetheart had a birthday recently.  He loves both German chocolate cake and cheesecake, so I decided to surprise him and combine both of them.  The result was AMAZING!  The cheesecake came out so nice and creamy, chocolaty and simply delicious.  Enjoy!
For the crust:
-1 cup honey graham cracker crumbs
-2 Tbs sugar
-1/3 cup margarine, melted
-1/4 cup sweetened coconut flakes
-1/4 cup chopped pecans
For the filling:
-1 (4 oz) German's sweet chocolate bar (in the baking section), broken into small pieces
-3 (8 oz each) packages cream cheese, softened
-3/4 cup sugar
-1/2 cup sour cream
-2 tsp vanilla extract
-2 Tbs flour
-3 eggs
For the topping;
-1/2 cup margarine
-1/4 cup brown sugar
-2 Tbs heavy cream
-2 Tbs light corn syrup
-1 cup sweetened coconut flakes
-1/2 cup chopped pecans
-1 tsp vanilla extract
Preheat oven to 350 F.
Prepare the crust first:  in a medium bowl, combine cracker crumbs with sugar.  Stir in the melted margarine, coconut and pecans.  Mix well.  Press mixture on the bottom and about 1/2 inch up side of a 9-inch spring form pan.  Bake in preheated oven for 8 minutes.  Remove and let it cool.
While the crust cools, raise the heat of the oven to 450 F.
Prepare the filling: melt the chocolate and set aside.  In your mixer's bowl, whip cream cheese, sugar, sour cream and vanilla until nice and smooth.  Add the flour, 1 Tbs at a time.  Add eggs and melted chocolate.  Blend well.  Pour into cooled crust.
Bake in preheated oven for 10 minutes.  Without opening the oven door, reduce the temperature to 250 F.  Continue baking for 35 more minutes.  Remove from oven.  Let it cool for about 10 minutes, then loosen the cake from side of pan with a knife.  Cool completely.  Once cooled, remove side of pan.
Once the cake is completely cools, prepare the topping: melt the margarine in a small saucepan.  Add brown sugar, heavy cream and corn syrup.  Cook until smooth and bubbly.  Remove from heat.  Stir in coconut, pecans and vanilla.  Cool slightly.  Pour over cake.  Place in the fridge for at least 2 hours or until completely set.  Slice and enjoy!

Wednesday, March 7, 2012

Weekday Cassoulet

This truly is comfort food!  The flavors of this dish are absolutely amazing!  You get the crispy skin of the chicken, the sweetness of the tomatoes, the garlicky flavor of the bread crumbs, and the sweetness of the beans.  It's an amazing dish!  Make sure you have a baguette or other bread for dipping.:)  Enjoy!
For cassoulet:
-4 bone-in, skin-on chicken thighs
-salt and pepper, to taste
-1/2 lb bacon, cut into large chunks
-1 large onion, chopped
-4-5 cloves garlic, minced
-1 cup apple juice
-2 (15.5 oz each) cans Great Northern beans, drained and rinsed
-garlic bread crumbs (recipe follows)
-1 tomato,  thinly sliced
For garlic bread crumbs:
-2 Tbs extra virgin olive oil
-1 clove garlic, minced
-1/2 cup plain bread crumbs
-salt and pepper, to taste
Preheat the oven to 350 F.  Score the thighs, season them with salt and pepper on both sides, and let them sit.
In a large oven proof pot, over medium heat, add the bacon chunks.  Cook until the bacon is nice and crisp.  Remove bacon onto plate and leave the fat in the pan.  Add the chicken, skin side down.  Brown the chicken on both sides and remove to a plate.
Add the onion and cook unil soft, for about 5 minutes.  Add the garlic and cook for an extra minute.  Add the apple juice and cook for about 3 minutes.  Stir in the beans.  Return bacon and chicken to the pot.  Cover the pot and place in preheated oven.  Bake for 20 minutes.
While that's baking, make the garlic bread crumbs.  Start by heating the olive oil in small skillet.  Add the garlic and cook for about 30 seconds.  Add the bread crumbs and cook for 2 minutes, or until golden brown.  Remove from heat and season with salt and pepper.
Once the cassoulet baked for 20 minutes, uncover and top with the garlic bread crumbs and sliced tomatoes.  Return to oven and bake, uncovered, for 15 more minutes.  Enjoy!
Adapted from a Melissa d'Arabian recipe.

Monday, March 5, 2012

Chocolate Pots De Creme

These things are insanely decadent!  I cannot even describe it!  It's simply HEAVENLY!!!  It's way better than mousse, jello, or any chocolaty thing you've ever tasted.  Enjoy!

-1 1/2 cups semisweet chocolate chips
-1 1/2 cups milk
-2 cups heavy cream, divided
-6 large egg yolks
-5 Tbs sugar
-1/4 tsp salt
-2 Tbs confectioner's sugar
Place chocolate in blender.  Whisk the milk, 1 cup of cream, egg yolks, sugar and salt in a medium sauce pan over medium heat.  Cook, stirring constantly, until the mixture is fairly thick and almost boiling.  Pour mixture immediately over chocolate chips in the blender.  Cover and blend until nice and smooth.  Pour mixture into ramekins or small cups (about 6 of them).  Place in the fridge for about 2 hours or until set.
Before serving, whip together the other cup of cream with the confectioner's sugar.  Whip until soft peaks form.  Top the chilled pots with this whipped cream and enjoy!
Slightly adapted from a food network magazine recipe.


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