Monday, January 20, 2014

Chocolate Chip Gooey Butter Cake



Chocolate Chip Gooey Butter Cake
Posted on Foodies TV Facebook Page

Crust
1 box butter-recipe cake mix
1 egg
1/2 cup (1 stick) butter, melted


Filling
1 8 oz. package cream cheese, softened
2 eggs
1 tsp. pure vanilla extract
1 16 oz. box powdered sugar
1/2 cup (1 stick) butter, melted
1 cup chocolate chips

Preheat oven to 350 degrees. Light grease a 9 x 13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter.

Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

Saturday, January 18, 2014

Amish Cinnamon Bread



Amish Cinnamon Bread

No kneading, you just mix it up and bake it

BATTER:
1 cup butter softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

CINNAMON/SUGAR MIXTURE:

2/3 cups sugar
2 teaspoons cinnamon

DIRECTIONS:

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Copycat Mrs. Fields Eggnog Cookies



Mrs. Fields Eggnog Cookies (Copycat)

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/4 cups sugar
3/4 cup butter
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg


Preheat oven to 300F.

In a medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1" apart. Sprinkle lightly with nutmeg.

Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Friday, January 3, 2014

Salted Caramel Sauce



Salted Caramel Sauce

Yield: 1 cup

Ingredients

1 cup Low Carb Sweetened Condensed Milk
2 tsp molasses
1/2½ to 3/4 ¾ tsp kosher salt (depending on your taste)

Instructions

Preheat oven to 425F.

Pour Low Carb Sweetened Condensed Milk into a glass or ceramic baking dish. Stir in molasses and kosher salt.

Cover tightly with foil.

Place baking dish in a larger casserole or roasting pan and fill with water to 3/4 of the way up sides of baking dish.

Bake 1½ hours, or until a rich caramel colour.

Whisk until smooth, let cool, then transfer to a glass or ceramic container and store in fridge.

Serves 8. Each serving has 3.3 g of carbs.

Double Chocolate Coca Cola Cake



Double Chocolate Coca Cola Cake

This cake is so moist and the icing is just irresistible. I hope you get a chance to make this one. Double Chocolate Coca Cola Cake 1 cup Coca Cola (real thing, not diet) 1/2 cup oil 1 stick butter 3 Tablespoon cocoa 2 cups sugar 2 cups flour 1/2 teaspoon salt 2 eggs 1/2 cup buttermilk 1 teaspoon baking soda 1 teaspoon vanilla Frosting: 1 stick butter 3 Tablespoon cocoa 6 Tablesppon of cream or milk 1 teaspoon vanilla extract 3 3/4 cups confectioner's sugar In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting. Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Double Chocolate Coca Cola Cake

1 cup Coca Cola (not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:
1 stick butter
3 Tablespoon cocoa
6 Tablesppon of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil.

In another bowl, combine the sugar, flour and salt.

Pour the boiling Cola mixture over the flour mixture and beat well.

Add the eggs, buttermilk, soda and vanilla and beat well.

Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes.

Remove pan.

Cool for about 10 minutes before frosting.

Frosting
In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Classic Pizza Margherita



Classic Pizza Margherita (Tomato, Mozzarella and Basil Pizza)

This makes one 14- to 16-inch pizza; serving 4 to 6.

Thin, crisp crusts like this one are the hallmarks of much Italy's pizza. Another vital element is not overloading the pie with toppings - less is definitely more on pizza. This dough goes together quickly and can be used after a single rising. If time is very short, blend, knead, rest for 30 minutes, and roll out. No baking stone is needed, since you slip the crust out of the pan and crisp it directly on the bottom rack of the oven during the last two minutes of baking. Use stone-ground, organic flour if possible.

Neapolitan Style Pizza Crust:
Generous 1/4 teaspoon dry yeast
1/2 cup warm water (about 100 degrees F)
1 teaspoon all-purpose unbleached flour
1 to 1 1/4 cups organic, stone ground all-purpose unbleached flour
1/2 teaspoon salt
Additional flour

Margherita Topping:
1 tablespoon extra-virgin olive oil
1/2 medium onion, minced
1 sprig parsley, chopped
1 large clove garlic, minced
1/4 teaspoon dry oregano
1 1/2 cups canned whole peeled tomatoes
1/3 cup packed fresh basil leaves, torn
3 ounces fresh mozzarella (in liquid), thinly sliced
2 to 3 tablespoons extra-virgin olive oil
Freshly-ground black pepper
Salt

Neapolitan Style Pizza Crust
In a medium mixing bowl or food processor, blend yeast, water and teaspoon of flour. Foam should form on surface in about 8 minutes (if not, yeast is past its prime; find fresher). Then blend in rest of flour and salt, forming a smooth, quite soft, slightly sticky dough. Blend in food processor no more than 30 seconds (then knead 5 minutes by hand); in mixer blend for about 5 minutes; by hand stir to blend and knead 5 minutes.

Place in a large oiled bowl, cover bowl with plastic wrap. Let stand in a cool place until doubled in bulk (about 1 1/2 hours). If not ready to bake, keep dough covered and hold up to 8 hours. About 20 minutes before baking, punch down, knead a minute or two and then form into a ball, cover.

To make pizza, lightly oil a 14- to 16-inch pizza pan. Heat oven to 500 degrees F, setting rack as low as possible in oven. Roll out dough as thin as possible to about a 16-inch round (no more than 1/16-inch thick). Spread over pan, rolling in edges to form a rim. Let rest 10 minutes.

Top as desired or suggested below and bake 10 minutes. Then, using a spatula and thick oven mitt, slip the pizza off the pan directly onto the oven rack by pulling out rack, grasping pizza pan firmly with protected hand, and using spatula or pancake turner to slip pie off pan and onto rack. Slide rack back in place and bake 2 minutes. Slip pie back onto pan, remove from oven. Cut and serve.

Margherita Topping
In a 10-inch skillet heat 1 tablespoon oil over medium high. Sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the pan (do not substitute crushed tomatoes). Boil, stirring, 5 minutes or until thick.

Spread sauce over rolled out crust, sprinkle with basil, mozzarella, and finally the oil. Finish with generous black pepper and a little salt. Bake as directed above.

Variation
In Naples, fresh or canned tomatoes often replace tomato sauce on pizza. Make sure tomatoes have big, rich flavor and use them judiciously.

More Variations
Use any of the following flavorings sparingly, but only enough to flavor, not overwhelm: Sliced red onion, pitted olives, pepperoni, anchovy, sliced mushrooms, steamed broccoli or cauliflower, salami, prosciutto, roasted peppers, shrimp, cooked Italian sausage, hot pepper, fresh herbs such as marjoram, oregano, mint, garlic, rosemary or sage. For "Americanized" pizza, use tandoori marinated chicken breasts, oven roasted vegetables, salsa and anything else you desire.

Posted on http://www.recipegoldmine.com

Thursday, January 2, 2014

Creamy Crock Pot Chicken and Broccoli Over Rice



Creamy Crock Pot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Place lid on and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.

4-6 servings

Cherry Cream Cheese Cookies



Cherry Cream Cheese Cookies


COOKIES
1 c. powdered sugar
1 c. butter
1 egg
2 tsp. vanilla
2 c. flour

FILLING
1 c. powdered sugar
2 tsp. flour
3 oz. cream cheese
1 tsp. vanilla
1/2 c. coconut
1/2 c. chopped maraschino cherries, drained

GLAZE
1/4 c. chocolate chips
1 tsp. butter
1/4 c. powdered sugar


Mix sugar and butter. Add egg and vanilla. Stir in flour. Cover and refrigerate for 1 to 2 hours. Shape dough into balls. Place 2" apart on cookie sheet. With thumb, make imprint in each cookie. Bake for 12 to 15 minutes in a preheated 350 degree oven. Remove from cookie sheet and cool.

Mix filling and fill cookie center with 1/2 teaspoon of filling. In saucepan, melt chocolate chips and biutter. Mix in rest of ingredients and drizzle over cookies.

Makes 4 1/2 dozen.

CROCKPOT SWEET AND SOUR CHICKEN



CROCKPOT SWEET AND SOUR CHICKEN


1 cup up fryer, or your choice of chicken
1/4 tsp ground ginger
1 clove garlic, minced
1 can cream of chicken soup
1 (8 1/2 oz.) can pineapple chunks
1 (16 oz) can sliced peaches
1 (4 oz) can water chestnuts, sliced
4 green onions, sliced
1/4 cup cornstarch
1/4 cup soy sauce
1 tbsp vinegar


Salt and pepper chicken and place in Pot

Mix ginger, garlic, soup, and juice from pineapple. Arrange pineapple and chestnuts over chicken and pour sauce over. Cover and cook on low for 8 hours. Add onions and peaches. (Mushrooms are good, too.) Dissolve cornstarch in soy sauce and vinegar. Stir in on high; cook 15 minutes until thickened. Serve with white or brown rice. NOTE: Broil chicken to crisp it, if desired.

Artichoke Asiago Dip



Artichoke Asiago Dip - 15.3g Carbs, 5.3g Fiber, 1.5g Sugar

From: Dip Recipes: Fast, Fun and Easy Gourmet Dips for all Occasions (The Easy Recipe) by Scarlett Aphra (Kindle)

Dip is often found in the prepared foods section of the supermarket but it is easy to make an extremely delicious version at home as well. One of the benefits of making it at home is being able to control what goes in the dip and adjusting the seasoning to your own taste. Artichoke hearts are actually part of the head of a perennial thistle and a good source of antioxidants and fiber. If you have an issue with gallbladder disease you should avoid this dip because artichokes can stimulate gallbladder contraction.


1 1/2 cups artichoke hearts, drained and chopped
3/4 cup freshly grated Asiago cheese
1 cup low fat mayonnaise
1/2 cup scallion, chopped
1/2 tsp garlic, minced
1 lemon, juiced


1. In a large bowl stir together all the ingredients until very well combined. Season to taste.

2. Transfer to heat proof serving dish and refrigerate until you are ready to use the dip.

3. Heat in a 350 degree F oven until dip is hot and bubble.

4. Serve with breads or chips.

Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 215 g
Nutrition per Serving: 401 Calories, 291 Calories from Fat, 32.4g Total Fat, 9.7g Saturated Fat, 0g Trans Fat, 58mg Cholesterol, ** 1,159mg Sodium, 15.3g Total Carbs, 5.3g Dietary Fiber, 1.5g Sugars, 13.8g Protein -- Vitamin A 12% - Vitamin C 34% - Calcium 35% - Iron 8% Nutrition Grade: C

Alfredo Ravioli Bake



Alfredo Ravioli Bake

Reduced-fat or light Alfredo sauce is available if you prefer a lighter version of this rich and flavorful main dish.

Prep: 25 min - Bake: 1 hr

2 tablespoons LAND O LAKES® Butter
1 1/4 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
1/4 cup shredded Parmesan cheese


Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.

Spread 1/2 cup sauce into greased 13x9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella cheese. Repeat with remaining ingredients,except remaining 1 cup mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes.

Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

TIP: To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When ready to bake, continue as directed above. Increase first baking time to 1 hour.

Makes 8 servings

Nutritional Info Per 1 Serving: Calories 550, Fat 33 g, Cholesterol 125 mg, Sodium 1010 mg, Carbohydrates 30 g, Dietary Fiber 2 g, Protein 35 g

Applesauce-Glazed Pork Chops



Applesauce-Glazed Pork Chops

These tasty, tender chops are glazed with a sweet, smoky, apple-flavored sauce. They’re on the table in no time at all, so they’re perfect for hectic weeknights.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


Ingredients

4 bone-in pork loin chops (7 ounces each)
1 cup unsweetened applesauce
1/4 cup packed brown sugar
1 tablespoon barbecue sauce
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper


Directions

Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients; spoon over chops. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 4 servings.

Nutritional Facts

1 pork chop with 1/3 cup sauce equals 291 calories, 9 g fat (3 g saturated fat), 86 mg cholesterol, 442 mg sodium, 22 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.

Originally published as Applesauce-Glazed Pork Chops in Healthy Cooking February/March 2010, p53

Low-Fat Oatmeal Muffins



Low-Fat Oatmeal Muffins

Total Time: 1 hour 30 minutes
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes

Makes 12 muffins

1 cup rolled oats (old fashioned oatmeal)
1 cup skim milk
1 cup whole wheat flour
1/2 cup brown sugar, packed
1/2 cup unsweetened applesauce
2 egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:

1 Soak oats in milk for 1 hour.

2 Combine all ingredients in a large bowl.

3 Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.

4 Bake at 400 F for 20-25 minutes.

Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.