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1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours - make sure they are really firm. (You can speed this up by putting in the freezer.) Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra - two forks also works great if your chocolate is warm enough.) Drizzle with extra chocolate bark (I used melted semisweet chocolate to drizzle on top.)
Pic courtesy of Sweet Pea
Pic courtesy of Kraft Kitchens
Sloppy Joes1. Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté until soft. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
2. Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan and cook until entirely browned.
3. Return the vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste (I added salt). Serves 4.
AMAZING! A little piece of heaven on earth. Must try this.
This was surprisingly tasty and refreshing. I made this for Mom's birthday dinner tonight. I served it up with an asian salad with mandarins and some hummus and foccacia sticks. Then we made Rachel's delicious Strawberry Cream Puff Cake. To die for!
Orange Honey Grilled Chicken Strips
Sister’s Café Blog
1 to 1 1/2 lbs boneless skinless chicken breasts
2 TB butter softened
2 TB finely chopped scallions
2 TB fresh orange juice
2 TB chopped cilantro leaves (I like a little extra)
1 TB honey
1-2 TB grated orange zest, from ~1/2 an orange (I use just 1 TB)
Cut each chicken breast into 3 length wise strips. (I just bought chicken tenders and used those). Thread 3 strips accordion style, on each of 4-6 long metal or wooden skewers. If using wood skewers, soak them for at least 20 minutes in cold water before using to prevent scorching on the grill. To make the basting sauce: In a small bowl, stir together the butter, scallions, orange juice, cilantro, honey, and orange zest. Brush about half of the sauce on the chicken, covering each strip well. Set aside to marinate for about 15 minutes. If you have to let the chicken marinate longer refrigerate. Prepare grill to medium hot. Grill chicken about 15 minutes, turning several times, until the chicken is cooked through but still moist. Baste several times with the remaining basting sauce. Stop basting 5 minutes before the chicken is done. Remove the chicken from the grill and serve immediately. (Do not serve any of the basting sauce with the chicken.)
This is Jennefer's recipe in our cookbook. I made it today for a party and thought I would add it on the blog. It is so good and extremely hearty. A good man meal!
A meal to impress! This looks way fancier and harder than it is! But it is so good!
Baked Manicotti
*Serves 6 to 8
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Creamy Tomato Pasta (Somewhat Simple blog)
Ingredients:
- 4 thin sliced chicken breast
-6 cloves of garlic
-2 tsp flour
-1 c. chicken broth
-1/2 c. heavy cream
-2 oz. cream cheese
-8 oz. tomato sauce
-1 tsp. red pepper flakes
-1 tsp. oregano
-2 tsp butter
-1 c. parmesan cheese (grated not the sprinkly kind)
Directions:
1. Melt butter in a pan; add chicken and cook until just done; move chicken to a baking dish and cover (keep drippings in the pan)
2. Add flour to the pan and stir until pasty
3. Add chicken broth, red pepper flakes, and minced garlic, simmer 1 minute
4. Add cream cheese, cream, tomato sauce and most of the parmesan cheese, and oregano
5. Cook over medium-high heat until thick and bubbly; stirring almost constantly
6. Pour sauce over the chicken; top with the rest of the parmesan cheese
7. Bake uncovered at 400 degrees for 10-15 minutes
ENJOY OVER YOUR FAVORITE PASTA!
***the 1 tsp. red pepper flakes makes it pretty spicy, so I would add less if you are feeding to the kiddos. I also like to add one can of drained petite diced tomatoes to the mix, just to add a little extra.***
Finally! Finally! I have conquered a roll. This has been my nemesis. I cannot bake. These were SO, SO good! I ended up using about 6 cups for flour and not orange rinds...but they were amazing! Also, I did not refrigerate mine over night but just let them rise.
Orange Rolls (Sister's Cafe Blog)
1/2 cup sugar
1/2 cup shortening
2 tsp salt
1 1/2 cup warm water
4 1/2 cups Better for Bread Flour - divided (note: my mom lives in UT and this works for her, I always end up adding a bit more flour here in OR, so you may need to adjust a little)
3 eggs, well beaten
2 Tbsp rapid rise yeast
Mix all ingredients together in mixer except for yeast and half of the flour. Then sprinkle yeast on mixture and add remaining flour. Mix until sticky. About 5 min. Place in lightly greased bowl and cover with a towel. Raise until double. About 2 hours.
Punch dough down and cover bowl with a damp towel. Refrigerate. (I make the dough the night before and then refrigerate it till whenever I'm ready to make it the next day)
Roll out as desired. Shape. (I divide the dough into thirds, roll each ball into about a 14" circle (about 1/4" thick) like a pizza crust and then use my pizza cutter to cut it into 12 triangles, then I roll them up into crescent shapes) Brush with melted butter. Place on baking sheets and cover lightly with plastic wrap sprayed with cooking spray. Let raise 2-3 hours. Bake at 350 for 15-20 min or 375 for 12 min.
Makes 3 dozen
Filling:
2 Tbsp melted butter
1/2 cup sugar
1 tsp orange rind (I use more)
1/2-1 tsp orange juice
Glaze:
1 cup powdered sugar
2 Tbsp orange juice
1/2-1 Tbsp grated orange rind
1 Tbsp melted butter
Brush filling onto rolls before rolling them up (and before they rise) so it's on the inside, then dip tops of rolls in glaze when rolls have cooled. Makes enough for 16-20 rolls.
This recipe was surprisingly easy and good. I would recommend buying a nice brand of popcorn chicken. I bought the cheapest and you could taste it. Plus, I did not deep fry my chicken, but baked it.
Sesame Chicken
1 1/2 to 2 pounds of frozen popcorn chicken
6 tablespoons honey
4 tablespoons sugar
Salt (to taste)
4 tablespoons ketchup
2 tablespoon white distilled vinegar
a sprinkle of ground black pepper
diced green onion, optional
sesame seeds, optional
Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In the wok or in a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green and sesame seeds.
