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Showing posts from October 16, 2012

Minty Chocolate Mousse Brownies

from Betty Crocker

Box Bet Crocker Original Supreme brownie mix (with chocolate syrup pouch)

1/3 c. water
1/3 c. vegetable oil
2 eggs
3/4 c. whipping cream
1 c. Andes Creme de Menthe Baking Chips
3 eggs
1/3 c. sugar

Topping: 1/3 c. Andes Creme de Menthe baking chips + a handful more for sprinkling over the top. 

1. Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan.

2. In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.

3. In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.

4. Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.…

Cookie Dough Cupcakes

Ingredients  For Cupcakes 3 sticks unsalted butter, it has to be warm1-1/2 cups light brown sugar, packed 4 eggs 2-2/3 cups standard  flour 1 tea spoon of  baking powder 1 tea spoon of  baking soda 1/8 teaspoon of finely ground sea salt 1 cup of  milk 1-1/2 teaspoon of vanilla extract 1/2 teaspoon  of almond extract 1 cup ofchocolate chips 
 For Filling  4 tablespoons unsalted butter, at room temperature 6 tablespoons light brown sugar, packed 1 cup plus 2 tablespoons all-purpose flour 1/2 cup plus 1 tablespoon sweetened condensed milk (half of a 14 oz can) 1/4 teaspoon almond extract 1/4 cup mini semisweet chocolate chips
Frosting  3 sticks  of unsalted butter3/4 cup of  light brown sugar, packed 3-1/2 cups of powdered sugar 1 cup of  standard flour 1/2 teaspoon  of sea salt 3 spoons of milk 1-1/2 tea spoons  of vanilla extract 1 tea spoon of almond extract Tiny chocolate chip cookies Mini chocolate chips

Instructions Cupcakes  Preheat the oven to 350° F. Line two cupcake pans with pap…

Sweet and Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces) Bacon slices salt and pepper to taste garlic powder chili powder brown sugar
Recipe Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  
Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.
**Also great on the grill!  No juices to drizzle on anything, but still delicious!

Spinach stuffed shells

Ingredients24 jumbo pasta shells1 15-oz. container ricotta2 cups shredded mozzarella1/2 cup shredded Parmesan1 10-oz. package frozen chopped spinach, thawed and squeezed dry1 large egg, lightly beaten$ Salt and pepper1 teaspoon Italian seasoning Pinch of ground nutmeg1 26-oz. jar spaghetti sauce Preparation1. Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.

Raspberry Swirl Cheesecake Cupcakes

Ingredients: For the crust: 1½ cups graham cracker crumbs4 tbsp. unsalted butter, melted3 tbsp. sugar For the raspberry swirl: 6 oz. fresh raspberries2 tbsp. sugar For the filling: 2 lbs. cream cheese, at room temperature1½ cups sugarPinch of salt1 tsp. vanilla extract4 large eggs, at room temperature Instructions: Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the e…

Shrimp Pad Thai Cups

Recipe from:

What it took for about 24 cups:

* 24 wonton wrappers
* 7 oz pad thai noodles
* 2 Tbs. brown sugar
* 2 Tbs. soy sauce
* 1 Tbs. fish sauce
* 2 Tbs. fresh lime juice
* 1 Tbs. sriracha or chili garlic sauce
* 3 Tbs. canola oil
* 2 scallions, finely sliced
* 24 large frozen shrimp, thawed, peeled and deveined
* 5 cloves garlic, minced
* 1 cup fresh bean sprouts
* 1/4th cup unsalted peanuts, chopped
* fresh cilantro for garnish

Preheat oven to 350.
Lightly oil each side of the wonton wrappers, and carefully press them into each muffin tin. Bake for 5 to 7 minutes, until crispy and slightly browned. Set aside.
Cook the noodles according to the package, then drain. Set aside.
In a small bowl, combine brown sugar, soy sauce, fish sauce, lime juice and chili paste.
Heat a large skillet over medium-high. Add the oil to the pan. Add the scallions, shrimp and minced garlic. Stir-fry roughly 2 minutes, until shrimp is done. Add the …