Cake:
2 c sugar
1 3/4 c flour
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water
Cream:
2 c whipping cream
1 10 oz. package peanut butter chips
Glaze:
3 Tbs butter
3 Tbs cocoa powder
1/4 tsp vanilla
3 Tbs water
1 c powdered sugar
Heat oven to 350. Grease and flour two 9-inch round pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into pans, bake 30-35 minutes. Cool 10 minutes, remove to wire racks. Cool completely.
Heat 1/2 c cream and peanut butter chips over low heat, stirring constantly, until smooth. Cool to room temperature.
Beat remaining whipping cream until stiff. Stir 1/3 c into peanut butter mixture. Fold in remainder
Spread half (or less) of the peanut butter cream between the cake layers, the remainder on top. Refrigerate for 30 minutes.
Melt butter in saucepan. Add cocoa and water, stirring until thickened. Remove from heat. Gradually add powdered sugar. Whisk until smooth. Add vanilla. Drizzle glaze over refrigerated cake. Store cake covered in refrigerator.
From Grouprecipes.com
Friday, November 27, 2015
Wednesday, November 25, 2015
Apple Crisp
8 c sliced apples
2 tsp cinnamon
4 tbs soft butter
2/3 c sugar
Mix above ingredients together and spread evenly in a sprayed 9 x 13 pan
Mix the following together with a fork or pastry blender:
1 c flour
1 c quick oats
1 c brown sugar
1/4 tsp baking soda
1/8 tsp salt
1/2 c oil
Sprinkle this mixture evenly over apple mixture. Bake at 350 for 45 minutes
*You can use cannery apples for this, just rehydrate the apples. Use half a cup of boiling water for every one cup of dehydrated apples. Let stand 5-10 minutes. The apples will be liquidy, but will taste fine!
From Christina Atkinson
2 tsp cinnamon
4 tbs soft butter
2/3 c sugar
Mix above ingredients together and spread evenly in a sprayed 9 x 13 pan
Mix the following together with a fork or pastry blender:
1 c flour
1 c quick oats
1 c brown sugar
1/4 tsp baking soda
1/8 tsp salt
1/2 c oil
Sprinkle this mixture evenly over apple mixture. Bake at 350 for 45 minutes
*You can use cannery apples for this, just rehydrate the apples. Use half a cup of boiling water for every one cup of dehydrated apples. Let stand 5-10 minutes. The apples will be liquidy, but will taste fine!
From Christina Atkinson
Monday, November 16, 2015
Lasagna Soup
2 tsp olive oil
1 lb sausage (I like to use sweet Italian)
3 c chopped onion
4 garlic cloves, minced
2 tsp oregano
1/2 tsp crushed red pepper flakes
2 Tbs tomato paste
28 oz. diced tomatoes
2 bay leaves
6 c chicken broth
8 oz. mini farfale pasta
1/2 c chopped fresh basil (or a heaping Tbs dried basil)
8 oz. ricotta cheese
1/2 c shredded Parmesan cheese
1/4 tsp salt
a few cracks of black pepper
Heat olive oil in a large pot over medium heat. Add sausage, breaking into bite-sized pieces and cook until browned and cooked through. Add onions and cook until softened (about 6 minutes). Add garlic, oregano, and red pepper flakes (and basil, if using DRIED basil). Cook for about 1 minute. Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add the dry pasta in the last 13 or so minutes of cooking. Right before serving, stir in fresh basil, and season to taste with salt and pepper.
In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a generous dollop of the ricotta mixture in each soup bowl and then pour soup over it. Allow to melt for a bit, stir, and ENJOY!
From Our Best Bites
1 lb sausage (I like to use sweet Italian)
3 c chopped onion
4 garlic cloves, minced
2 tsp oregano
1/2 tsp crushed red pepper flakes
2 Tbs tomato paste
28 oz. diced tomatoes
2 bay leaves
6 c chicken broth
8 oz. mini farfale pasta
1/2 c chopped fresh basil (or a heaping Tbs dried basil)
8 oz. ricotta cheese
1/2 c shredded Parmesan cheese
1/4 tsp salt
a few cracks of black pepper
Heat olive oil in a large pot over medium heat. Add sausage, breaking into bite-sized pieces and cook until browned and cooked through. Add onions and cook until softened (about 6 minutes). Add garlic, oregano, and red pepper flakes (and basil, if using DRIED basil). Cook for about 1 minute. Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add the dry pasta in the last 13 or so minutes of cooking. Right before serving, stir in fresh basil, and season to taste with salt and pepper.
In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a generous dollop of the ricotta mixture in each soup bowl and then pour soup over it. Allow to melt for a bit, stir, and ENJOY!
From Our Best Bites
Oven Fajitas
1 Tbs chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp sugar
1/2 tsp salt
1/2 Tbs corn starch
2 small (or 1 large) onion
3 bell peppers (feel free to get colorful ones-- it will be so pretty!)
1 lb meat-- chicken or steak will do (I prefer steak. Always.)
2 Tbs vegetable oil
1 medium lime
8 (6-inch) tortillas
1/2 c sour cream
cilantro
Preheat oven to 400 degrees, and mix all seasonings in a bowl and set aside. Cut onions and peppers and meat into thin strips (1/4 to 1/2 inch for vegetables, thinner for meat) and place in a casserole pan. Sprinkle seasonings over everything, and drizzle with vegetable oil. Use your hands to toss ingredients until everything is well coated in oil and seasonings. Bake for 35-40 minutes, stirring halfway through. Squeeze juice from lime over top of meat and vegetables and serve on tortillas with sour cream and cilantro (and cheese and tomato!).
From Budget Bytes
1/2 tsp paprika
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp sugar
1/2 tsp salt
1/2 Tbs corn starch
2 small (or 1 large) onion
3 bell peppers (feel free to get colorful ones-- it will be so pretty!)
1 lb meat-- chicken or steak will do (I prefer steak. Always.)
2 Tbs vegetable oil
1 medium lime
8 (6-inch) tortillas
1/2 c sour cream
cilantro
Preheat oven to 400 degrees, and mix all seasonings in a bowl and set aside. Cut onions and peppers and meat into thin strips (1/4 to 1/2 inch for vegetables, thinner for meat) and place in a casserole pan. Sprinkle seasonings over everything, and drizzle with vegetable oil. Use your hands to toss ingredients until everything is well coated in oil and seasonings. Bake for 35-40 minutes, stirring halfway through. Squeeze juice from lime over top of meat and vegetables and serve on tortillas with sour cream and cilantro (and cheese and tomato!).
From Budget Bytes
Sunday, August 2, 2015
Spinach Artichoke Dip
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 oz cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot with chips or breadsticks.
From Sarah Cramer
1 1/2 cups thawed, chopped frozen artichoke hearts
6 oz cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot with chips or breadsticks.
From Sarah Cramer
Saturday, November 15, 2014
Tomato Basil Soup
28 oz. diced tomato
1 c celery, diced finely
1 c carrots, diced finely
1 c onion, diced finely
1 tsp dried oregano (or 1 tbsp fresh)
1 tbsp dried basil (or 1/4 c fresh)
4 c chicken broth
1/2 bay leaf
1/2 c flour
1/2 c butter
2 c half and half, warmed
1 c celery, diced finely
1 c carrots, diced finely
1 c onion, diced finely
1 tsp dried oregano (or 1 tbsp fresh)
1 tbsp dried basil (or 1/4 c fresh)
4 c chicken broth
1/2 bay leaf
1/2 c flour
1/2 c butter
2 c half and half, warmed
1 c freshly grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
Add tomatoes, celery, carrots, chicken broth, onion, oregano, basil and bay leaf to a large slow cooker. Cover and cook on low for 5-7 hours, until vegetables are soft.
About 30 minutes before serving, make a roux from the butter and flour. Slowly stir in 1 cup of hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add in Parmesan cheese, warmed half and half, salt and pepper. Add addition basil and oregano if needed.
Serve with rolls or bread bowls!
From 365daysofcrockpot.com
Instant Pot Version:
1 tsp salt
1/4 tsp pepper
Add tomatoes, celery, carrots, chicken broth, onion, oregano, basil and bay leaf to a large slow cooker. Cover and cook on low for 5-7 hours, until vegetables are soft.
About 30 minutes before serving, make a roux from the butter and flour. Slowly stir in 1 cup of hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add in Parmesan cheese, warmed half and half, salt and pepper. Add addition basil and oregano if needed.
Serve with rolls or bread bowls!
From 365daysofcrockpot.com
Instant Pot Version:
*Use crushed tomatoes, grated carrots, full bay leaf! Can use plain milk instead of half and half...
Turn Instant Pot to saute while you prepare your vegetables. Add oil to the pot. Add onions and saute for 3 minutes. Then add the carrots and celery and saute for 1 more minute. Pour the broth into the pot along with the crushed tomatoes.
Add in oregano, basil, and bay leaf.
Cover the pot and turn off the saute function. Make the valve is sealed. Set the timer to cook for 5 minutes. When the pot starts counting down from 5 (it will probably take about 10 minutes for it to come to pressure), melt the butter in the microwave or on the stove top. Once butter is melted, whisk in the flour, one tablespoon at a time. It will form a thick mixture.
By this time, the Instant Pot has probably beeped. let the pot sit for about 5-10 minutes, then open the valve to release pressure. Turn Pot back to saute function. Ladle one cup of the hot soup into your flour mixture. Whisk it well. Then stir in the creamy mixture into the Instant Pot and whisk until combined. Let it cook for a few minutes on the saute setting, stirring regularly to cook out the flour taste.
Add in the milk and the Parmesan cheese, and the salt and pepper. Whisk. Taste at this point and season to taste.
Healthy alternative:
Substitute Vegetable broth for chicken broth
Make roux from whole wheat flour and coconut oil
Substitute Parmesan cheese and half and half with 1 1/2 c cashew cream (blend 1 1/2 c raw cashews with 1 1/2 c water until smooth)
Substitutions from letfoodheal.blogspot.com
Healthy alternative:
Substitute Vegetable broth for chicken broth
Make roux from whole wheat flour and coconut oil
Substitute Parmesan cheese and half and half with 1 1/2 c cashew cream (blend 1 1/2 c raw cashews with 1 1/2 c water until smooth)
Substitutions from letfoodheal.blogspot.com
Tuesday, October 28, 2014
Quick Dinner Rolls
1 cup plus 2 tbs warm water
1/3 c oil
2 tbs yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
3 1/2 c flour
Preheat oven to 400.
Combine water, yeast and sugar in a mixing bowl, allow yeast to proof for 15 minutes
Using a dough hook, mix in salt, oil, egg, and flour. Knead until dough is soft and smooth, about 5 minutes.
Form dough into balls (flour your hands first!) and place in a greased 9 X 13 pan. Allow to rest for 20+ minutes. Bake for 20 minutes or until golden brown. If top is getting too dark but bottom is still doughy, wrap in tin foil to prevent from burning.
From Crystal Levine
1/3 c oil
2 tbs yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
3 1/2 c flour
Preheat oven to 400.
Combine water, yeast and sugar in a mixing bowl, allow yeast to proof for 15 minutes
Using a dough hook, mix in salt, oil, egg, and flour. Knead until dough is soft and smooth, about 5 minutes.
Form dough into balls (flour your hands first!) and place in a greased 9 X 13 pan. Allow to rest for 20+ minutes. Bake for 20 minutes or until golden brown. If top is getting too dark but bottom is still doughy, wrap in tin foil to prevent from burning.
From Crystal Levine
Subscribe to:
Posts (Atom)