Dee-lish!

Here are some more recipes! There is a lovely Valentine dessert (I know it is a little late for Valentines but maybe next year)! It looks a little hard but there are just a lot of steps...its not hard. I also made another dessert that was awesome...but usually if it has an Oreo crust it is pretty good in my book. I also made another Chicken dinner that my whole family liked. Chris said I should definitly make it again. I have made other stuffed chicken recipes before and this is the only one that he wanted again. Enjoy!

Chocolate Rhapsody
(courtesy of verybestbaking.com)

CAKE LAYER
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

CHOCOLATE LAYER
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream

RASPBERRY MOUSSE LAYER
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
3 bars (6-oz. box) NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Directions:
PREHEAT oven to 350° F. Grease 9-inch springform pan.

FOR CAKE LAYER:
COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.

FOR CHOCOLATE LAYER:
MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.

FOR RASPBERRY MOUSSE LAYER:
COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The bars may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted. Cool completely. Stir into raspberry mixture.

BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.

TO ASSEMBLE:
REMOVE side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.



No-Melt Sundae Pie
(courtesy of kraftfoods.com)

15 OREO Chocolate Sandwich Cookies, crushed (about 1-1/2 cups crumbs)
3 Tbsp. butter, melted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/3 cup canned sweetened condensed milk

MIX cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup of the whipped topping. Refrigerate until ready to use.

POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut through chocolate mixture several times with knife for marble effect.

FREEZE 6 hours or until firm. Remove pie from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Top with the reserved whipped topping.

Mozzerella Chicken Roll-ups
(courtesy of kraftfoods.com)

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided (I doubled this)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened (I doubled this)
1/4 cup finely chopped green peppers (I didn't have any green peppers so I used crushed red peppers...it was a little spicy but the kids ate it)
1/2 tsp. dried oregano leaves (I doubled this)
1/4 tsp. garlic salt (I doubled this)
4 small boneless skinless chicken breast halves (1 lb.), pounded to 1/4-inch thickness
1 cup spaghetti sauce (I used Prego Garlic and Herb and I used more than a cup)

PREHEAT oven to 400°F. Mix 1/2 cup of the shredded cheese, the Neufchatel cheese, green peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling.

PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil.

BAKE 30 min. or until chicken is cooked through (170°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 min. or until cheese is melted.

Holiday Recipes I

Here are three more recipes I tried in the last week or so. The first one has actually become a family favorite (and now a family tradition) at our Thanksgiving and/or Christmas dinners. I made it a couple of years ago and it was the first thing gone and everyone wanted me to make it again thus a new family tradition was started.



This is the first time that I think the actual recipe comes out looking better then the picture. Here is the recipe courtesy of Kraft Foods...

Chocolate Passion Bowl
Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings, about 2/3 cup each
3 cups cold milk
2 pkg. (4-serving size each)
JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries

BEAT milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended. Gently stir in 1 cup of the whipped topping.

PLACE half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.

REFRIGERATE at least 1 hour. Store leftovers in refrigerator.

Holiday Recipe #2 (courtesy of Kraft Foods, again)
This was good and it turned out similar to the picture...I was a little scared about that. This is not as hard as it looks...


Luscious Four-Layer Pumpkin Cake
Prep Time: 20 min
Total Time: 1 hr 42 min
Makes: 16 servings, one slice each

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.

BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.

CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

Holiday Recipe #3 (courtesy of verybestbaking.com)
This recipe I didn't actually make for Thanksgiving but I had some extra cans of Pumpkin Pie Mix and decided I would make some muffins for an after school snack. I made some changes so that they would be healthier too.


Cumble-Top Pumpkin Muffins
Prep. Time: 25 min.
Cooking Time: 16 min.
Yields - 24 Muffins

4 cups all-purpose baking mix
1 cup raisins, (optional)
2/3 cup quick or old-fashioned oats
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
2 large eggs (I used 1 tbsp. flax and 3 tbsp. water in place of one egg)
Streusel topping (recipe follows)

PREHEAT oven to 400° F. Paper-line or grease 24 muffin cups.

COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.

BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.

FOR STREUSEL TOPPING:
COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar (I used brown sugar) and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.

I hope these recipes are helpful you...even though I didn't come up with the recipes I would still love to know what you think of them if you try any. HAVE A GREAT DAY!

More New Recipes to try!

I made a new crockpot recipe last night that was probably a 7 on a scale of 1-10. The best part about it was that it was sooo easy. I love crockpot recipes for this reason. I made it after I gave the kids lunch and came back at dinner time. Perfect! Plus the recipe made so much that it fed us for two meals. If you don't like "left-overs" you can freeze them and use them later. We served the first meal with rice and the second in tortillas. Both good! Here is the recipe (courtesy of Kraft Foods).



Slow Cooker Tex-Mex Chicken
Prep Time: 15 min
Total Time: 8 hr 15 min
Makes: 4 servings, 1-1/2 cups each

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
(I also added a half of onion)
1 cup frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese (any will do)
(I added a can of black beans, rinsed, and some Hot Sauce)

TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.

COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
(I found the cooking time to be too long so you can probably shorten it to Low for 4-6 hours or High for 2-3 hours)

STIR just before serving. Top with the shredded cheese and green onions.




I also made this dessert for our family dinner this weekend. It was Yum-O! Everyone loved it. Chris, who really doesn't like peanut butter, even liked it a lot. It is the perfect balance of peanut butter flavor without the peanut butter mouth. Here is the recipe (also courtesy of Kraft Foods).



Peanut Butter Striped Delight
Total Time: 4 hr 40 min
Makes: 24 servings

35 OREO Chocolate Sandwich Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1/3 cup peanut butter

PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with electric mixer on medium speed until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.

POUR remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Add peanut butter; mix well. Spread evenly over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining whipped topping; cover.

REFRIGERATE at least 4 hours before cutting into pieces to serve. Store any leftover dessert in refrigerator.

Recipes....

So I decided to use my blog to share one of my current addictions. Yes, I know this sounds weird but I am addicted to recipes. I probably cook about 5-10 new recipes a month. I usually never make the same dessert twice...why would I when there are sooo many good ones out there.



I have also been trying to make my dear husband eat less meat as a preventative measure to help lower cholesterol. So at least once a month (which is way less then we probably should...but it is a start) I make a meatless meal. This month I made "Chili Potato Burritos" from allrecipes.com. I liked it. Chris thought it was, "ok, considering it didn't have meat." He was actually wondering why it was better for you then regular burritos because it was "high carb." I said it probably wasn't...here is the recipe anyway.

Chili Potato Burritos
4 potatoes, peeled and chopped
1 cup shredded Colby-Monterey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas 1/2 cup red enchilada sauce

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese. Bake in the preheated oven 15 minutes, or until cheese is bubbly.