Pumpkin Chocolate Chip Cookies

 Ingredients:
1 cup canned 100% pumpkin puree
1 cup sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
3 cups semi-sweet chocolate chips

Directions:
Mix pumpkin, sugar, oil, and egg in a large bowl or electric mixer; mix well.  In a separate medium bowl combine flour, baking powder, cinnamon; mix well.  In a small bowl dissolve baking soda in the milk, then add to pumpkin mixture.  Add the flour to pumpkin mixture and mix well.  Add vanilla and chocolate chips and mix gently until incorporated.  Place spoonful size cookies on a greased or parchment lined baking sheet (I used parchment paper) and bake for 10-14 minutes.  When finished baking, immediately remove cookies from cookie sheet and place them on a cooling rack.

Then sit back and enjoy this wonderful, fluffy, moist cookie.

Candy Corn Sugar Cookies

Ingredients:
2 sticks unsalted butter, softened
1 cup sugar
3 cups flour
1 egg
2 tablespoons lemon juice
2 teaspoons lemon zest
1/8 teaspoon salt
1/2 teaspoon baking soda
Red Food Coloring
Yellow Food Coloring
1/2 cup granulated sugar (dusting)

Directions:
Cream butter and sugar in electric mixer.  Add lemon juice, lemon zest, egg, and salt.  Mix until well combined.  Add flour and baking soda.  Mix until well combined.  Divide dough into thirds.  Press 1/3 of the dough into a lined (wax, foil, parchment) loaf pan.  Place another 1/3 dough into a bowl and add food coloring to make orange.  Follow the direction on the food coloring box.  Once your dough is the preferred color of orange press on top of the white dough in the loaf pan.  Next mix the remaining 1/3 dough in a bowl with yellow food dye until desired color.  Press on top of orange layer.  Cover and refrigerate until chilled (2 hours, but best overnight).  Once chilled remove from loaf pan and cut 1/4 inch thick.  Then cut those slices into triangles (about 5-6 triangles per slice).  Place on a parchment lined or greased cookie sheet and bake at 375 degrees for 7-10 minutes.  Once cookies are baked immediately dip in sugar to dust them.  Cool on wire rack.

Brownie Roll-Ups

 Ingredients:

Brownie mix (or brownies from scratch)

Frosting (1/2 recipe):
1 1/2 sticks salted butter, room temp.
1/4 cup vegetable shortening
3.5-4 cups powdered sugar (1 lb)
1/4 cup milk
vanilla, to taste


Directions:  Make brownies according to the box and bake.  If you have a favorite brownie recipe feel free to use it.  Once brownies are cooled make the frosting.  Cut brownies into desired sizes.  Lightly roll one brownie between 2 pieces of parchment paper.  Spread with a thin layer of frosting and gently roll together.

Italian Turkey Sliders with Honey Dijon Mayo

Slider with sweet potato fries

Bake Time: 15-20min @ 350 degrees

Ingredients:

20 ounces lean ground turkey
2 tablespoons shredded Parmesan cheese
1 clove of garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano  
1 teaspoon salt
fresh ground pepper
dinner or slider rolls
1/3 cup mayonnaise
1 tablespoon honey dijon mustard**
  
Directions: Combine turkey, cheese, garlic, and seasoning together.  Mix well.  Shape into small patties and place on greased baking sheet.  Bake for about 10-20 minutes (pending the size of patties).  Flip patties half way through.  While cooking mix mayonnaise and mustard and place it back in the refrigerator to keep cold.  Toast slider buns if desired.  
**if you don't have honey mustard on hand like me, make your own with dijon and honey.  Then make it to taste.

Monkey Muffins

Prep: 5-10 minutes
Bake : 15 minutes @375 degrees

Ingredients:
Leftover bread dough (or refrigerated  biscuit dough)
cinnamon
sugar
butter
sweetened condensed milk
vanilla (optional)






Directions:  In the bottom of the muffin tin put 1/2 teaspoon butter, 1 teaspoon sugar, and 1/4 teaspoon of cinnamon.  Form dough into walnut size balls (if using store bought biscuits cut each biscuit into fourths) and place 3-4 in each tin.  Sprinkle with 1/3 teaspoon of sugar, some cinnamon, and another 1/2  teaspoon of butter.  Bake for 15 minutes at 375 degrees.  Once they are golden brown and butter/sugar is bubbly take out of the oven and immediately spoon a rounded teaspoon of sweetened condensed milk on each one.  Allow them to sit to soak up the milk.
 

Homemade Oreos

Yields: 12 sandwich cookies
Prep: 10 minutes
Cook: 20 minutes
Bake at 350 degrees

Ingredients

Cookie:
1 box devils food cake mix
2 eggs
1/3 cup vegetable oil

Filling:
4 ounces cream cheese, softened
1/4 cup butter
1 1/2-2 cups powdered sugar
1/2 teaspoon vanilla extract

Directions:
Mix cake mix, eggs, and vegetable oil together.  The batter will be very thick so don't use a whisk.   Roll dough into balls smaller than a golf ball.  Place cookies on a parchment paper lined cookie sheet.  Pat down with fingers so the balls form round disk shapes.  There will be 12 cookies per cookie sheet.  Bake for 8-10 minutes (I did full 10) then take out of the oven and leave on the cookie sheet for 3 minutes.  Then remove cookies and place on a wire rack to finish cooling.  Once cooled make the frosting.  Then frost the bottoms of the cookies and sandwich them with the remainder.  Serve chilled.

Snack Attack Part 3: Crispy Chickpeas

Ingredients:
1 can garbanzo (chickpeas) beans, drained
desired seasonings (I used Johnny's seasoning)
1 tablespoon olive oil



Directions:  Rinse the drained chickpeas and pat dry.  Toss with oil and seasoning.  Bake at 400 degrees for 30-40 minutes, until golden brown.

Snack Attack Part 2: Homemade Gummy Strawberry Fruit Snacks

Ingredients:
1 cup mixed berries (I only had strawberries on hand)
1/4 cup water
1/2 cup applesauce
1/2 cup fruit juice (I used apple)
2 envelopes of gelatin



Directions:
In a medium sauce pan (I used a small sauce pan and it was fine) heat water and berries over medium heat.  Bring it to a boil and cook until the berries are soft, about 5 minutes.  Transfer to a blender or use an immersion blender and puree until smooth.  Return to sauce pan.  Add the applesauce and return to boil, then remove from heat and cover.
In a medium bowl add fruit juice and sprinkle with gelatin.  Let stand for one minute and then add fruit puree mixture.  Stir until gelatine is dissolved (3-5 minutes).  Pour into an 8x8 glass/ceramic dish or desired molds.  Refrigerate until firm.

Snack Attack Part 1: Yogurt Dots

Frozen strawberry yogurt dots

Items needed:
Yogurt of choice (without fruit chunks)
Piping bag or ziploc bag
small piping tip
cookie sheet
silicone mat, optional

Directions:  Put silicone mat on cookie sheet if desired (I have also used parchment paper before).  Use a piping bag or a ziploc bag and fill half way with yogurt.  Pip desired size onto cookie sheet.  Put in freezer until frozen (about 30 minutes or so).  Store in freezer in air tight container.

Prep

Yummy yogurt dots

Chocolate Chip Cookies & Chocolate Chip Cookie Sundae

Yields: 3 dozen, pending how much cookie dough is consumed.  ;)

Perfectly baked.  

Prep: 5 minutes
Bake: 9-12 minutes at 375 degrees





Ingredients:
2 1/2 cups flour (I use all-purpose)
1/2 cup shortening
1/2 cup butter (1 stick, unsalted)
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon  pure vanilla extract
2 eggs

Mmmm...trying to resist eating it.

1 pkg (12 ounces) semi-sweet chocolate chips

Directions:  Cream shortening, sugars, and butter together.  Add eggs; mix.  Add salt, baking soda, and vanilla; mix.  Add flour; mix.  Add chocolate chips; mix.  Place about tablespoon size scoops on a cookie sheet leaving 2-2.5 inches between spoonfuls.  Bake at 375 degrees for 9-12 minutes


For Sundaes:
all ingredients for Chocolate Chip cookie dough
vanilla ice cream (or ice cream of your choice)
chocolate or caramel sauce (optional)

Directions:  Press cookie dough into a small ceramic bakeware dish and fill about 1/2-2/3 full.  Cook for about 20 minutes at 350 degrees (because it is thicker it needs to bake slower).  Let cool for a few minutes and top with a scoop of ice cream.  Drizzle with chocolate/caramel sauce if desired.

Fried Rice

Prep: 10 minutes
Cook time: 20-30 minutes


Ingredients:
3 cups cooked white rice (can be left over rice from another meal)
3 tablespoons sesame oil
1 cup frozen peas and carrots (thawed)
2 teaspoons minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
diced ham (optional)
green onion (optional)
dash or two of teriyaki sauce (optional)

Directions:
Over medium-high heat, heat the oil in a large skillet or wok.  Add peas/carrots, onions, and garlic.  Cook until tender.  Lower heat to medium and push mixture to onside.  Add the eggs on the other side.  Scramble the eggs until cooked.  Add rice, soy sauce, and any other optional ingredients.  Mix together thoroughly.  Cook until heated through.

Baked Sweet & Sour Chicken

Prep time: 30-40 min.
Cook time: 1 hour @ 325 degrees



Ingredients:

 Sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

 Chicken coating:
3-4 boneless chicken breasts, cut into cubes
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Directions:  Preheat oven to 325 degrees.  Rinse chicken in water and then cut into cubes.  Salt and pepper to desired amount.  Heat 1/4 cup of oil in pan.  Coat chicken with cornstarch then dredge in egg.  Cook the chicken until lightly brown but not all the way cooked.  Place in a greased 9x13 pan.  Whisk all sauce ingredients together and pour evenly over the chicken.  Place in oven and cook for 1 hour, flipping the chicken every 15 minutes.

****Fried rice is on a separate entry****

Chipotle Turkey Chili

(originally Poblanos Stuffed with Chipotle Turkey Chili)


Cook Time: 30 minutes
Servings: 4


Ingredients:

1 package ground turkey (about 20 ounces)
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil
1 can (14.5 ounces) fire roasted diced tomatoes, undrained
1 can (8 3/4 ounces) whole kernel corn, drained ( I used a 14.5 ounce can of corn)
1 tablespoon minced chipotle pepper in adobo sauce
2 teaspoons adobo sauce
1/2 teaspoon salt (I used sea salt)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
3 tablespoon minced fresh cilantro, divided
1 cup shredded Mexican cheese
1/2 cup sour cream (reduced fat or regular)

Directions:
Cook oil, ground turkey, onion, and minced garlic over medium to medium/high heat until meat is no longer pink; drain.  Add tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder, & pepper.  Stir.  (I usually let this all meld together for 5-10 minutes on low).  Remove from heat and add 2 tablespoons cilantro.  If desired garnish with cheese, sour cream, and remaining cilantro.

Overnight Cinnamon Rolls

Fresh out of the oven. Yum!

Prep Time: 45 minutes
Rest Time: 2-2.5 hours
Rise Time: 30 minutes
Cook time: 30 minutes


Yields 12 rolls

   

Ingredients:

Dough:

4 large egg yolks, room temperature
1 whole egg, room temperature
1/4 cup sugar
6 tablespoons unsalted butter
6 ounces buttermilk, room temperature
4 cups all-purpose flour, plus additional for dusting
1 package instant dry yeast, or 2 1/4 teaspoons
1 1/4 kosher salt
vegetable oil or cooking spray

Filling:
1 cup packed light brown sugar
1 tablespoon cinnamon
pinch of salt
1 1/2 tablespoons butter

Icing:
2.5 ounces cream cheese (about 1/4 cup) (I used 4 oz)
3 tablespoons milk
1 1/2 cups powdered sugar

Directions:

Dough:  In an electric mixer whisk egg yolks, whole egg, sugar, butter, & buttermilk.  Add 2 cups of flour, salt, & yeast.  Whisk until moistened and just combined.  Remove whisk attachment and add dough hook.  Add all but 3/4 cup of remaining flour and knead on low for 5 minutes.  Check the consistency of the dough.  It should be moist but not sticky.  Add more flour if necessary.  Knead on low for 5 more minutes or until the dough clears the side of the bowl.  Turn out the dough on a lightly floured work space and knead by hand for 30 seconds.  Lightly oil a large bowl and place the dough in the bowl.  Lightly oil the top of the dough and cover for 2-2.5 hours.  Until the dough has doubled in size.

Combine brown sugar, cinnamon, & salt in a bowl and mix very well.  Set aside for later use.

Butter a 9x13 glass baking dish.  Place dough on a lightly floured work space.  Shape into a 12x18 rectangle with the long side facing you.  Brush the dough with melted butter leaving 1/2 inch boarder on the top edge.  Sprinkle sugar mixture leaving 3/4 inch boarder from top edge.  Gently press filling into the dough.  Tightly roll the dough starting with the edge closes to you.  Pinch seam and place seam side down.  If needed squeeze the dough until it is an even thickness.  Slice dough into 1.5 inch rolls (yields 12).  Place rolls cut side down in buttered pan.  Cover tightly with plastic wrap and place in the  refrigerator overnight or up to 16 hours.

Remove rolls from refrigerator (remove plastic wrap) and place in the oven (turned off).  Place a shallow baking dish on the oven rack just below the rolls and fill with boiling water.  Close the oven and let rolls rise until they are slightly puffy (about 30 minutes).  Remove rolls and pan with water and preheat oven to 350 degrees.  When oven is preheated place rolls on the middle rack and bake until golden brown (about 30 minutes).

While rolls are cooling make your frosting.  Whisk cream cheese in electric mixer until it is creamy/fluffy.  Add milk, whisk.  Add powdered sugar, whisk.  Spread over the rolls.

----I doubled this recipe and stored the other prepared cinnamon roll log in the freezer.  I will post again on how they do when we decide to eat them.  :)
 

Chocolate Guinness Cake with Bailey's Cream Cheese Frosting

It tastes way better than it looks.  The decorating went very bad.

Prep: 10 minutes
 Cook: 60 minutes @ 350 degrees (not including wait time)



 Ingredients:

 Cake:
1 cup stout or porter beer (I used Guinness)
10 tablespoons unsalted butter (plus additional for greasing the pan)
3/4 cup unsweetened cocoa
1 1/2 cups superfine sugar
1/2 cup dark brown sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt

Frosting:
8 oz cream cheese, softened
2 cups powdered sugar
6 tablespoons Bailey's

Directions:

Cake:
Cook beer and butter in a large sauce pan over medium-high heat until butter is completely melted.  Whisk in cocoa powder and sugars.  Take off heat and allow it to come to room temperature (took mine about 1 hour). --- Use this wait time to grease your 8 or 9 inch springform pan with butter and line the bottom with parchment paper.
*Preheat oven before starting this next step* Beat sour cream, eggs, and vanilla extract in your electric mixer.  Mix until very well combined.  Add the cooled butter-beer mixture and whisk together.  In another bowl whisk together the flour, baking soda, and salt.  Add to the butter-beer mixture and whisk until it just comes together.  Pour into the springform pan and give it a few short drops onto the countertop.  This will shake out any air pockets within the batter.  Bake for 50-60 minutes.  Cool on wire rack.  Run a knife (I used a spatula) around the edges to separate the cake from the pan and remove the ring from the springform pan.  Spread a generous amount of frosting on the top of the cake.

Frosting:
Beat cream cheese in electric mixer until smooth.  Add powdered sugar and Bailey's.  Beat until smooth.

Baker's sugar on the left.  Regular granulated sugar on the right.

 A quick side note:  You can use regular granulated sugar  in this recipe but your cake will not be as fluffy.  Baker's sugar (ultra fine sugar - Caster's sugar) produces fluffier cakes.  It is also used more frequently in making meringues.  As you can see in the picture there is a big difference in texture.

Deep Dark Chocolate Cookies

Prep: 15 minutes
Bake time: 30 minutes @ 350 degrees

Yields: 18

Ingredients:
1 1/2 cups dark chocolate chips (about 9 ounces), divided
3 large egg whites, room temperature
2 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

Directions:
Preheat oven to 350 degrees and spray 2 large baking sheets with non-stick cooking spray.  Melt 1 cup of chocolate chips in the microwave using a glass bowl, stirring twice (I did 1 minute straight, stirred, and then 30 seconds).  Cool slightly.
Using an electric mixer beat egg whites until soft peaks form.  Gradually beat in 1 cup of powdered sugar until mixture resembles soft marshmallow creme.
In a separate bowl whisk together 1 cup powdered sugar, cornstarch, cocoa, and salt.  Gradually add mixture to meringue on low speed.  Then add melted chocolate and 1/2 cup of dark chocolate chips (dough will be stiff).
Place 1/2 cup powdered sugar in bowl.  Make dough balls about the size of a tablespoon.  Roll in powdered sugar coating generously.  Place on cookie sheets spacing 1.5-2 inches apart.  Bake for 10 minutes, take out of oven and leave cookies on cookie sheet for an additional 10 minutes.  Then transfer cookies to cooling rack.



One thing about me is that I have a major sweet tooth.  Maybe I wouldn't call it a sweet tooth but specifically a chocolate tooth.  I love all chocolate except white.  Over the years I have collected a lot of chocolate recipes, but none that are dark chocolate.  So when I came across this recipe I knew I had to try them.  They were better than I expected.  Even my toddler liked them.  I found her sneaking them off the counter and devouring them as fast as possible.

When I am cooking or baking I always seem to mess up one during the process.  With these cookies I accidentally beat the egg whites to stiff peaks.  I thought I was going to over beat them since I still had to add the powdered sugar, but that didn't happen.  Phew!  :)

The bag of chocolate chips I used was 10 ounces and 60% bittersweet. I used the whole bag in this recipe.  I rounded my 1 cup of chocolate chips to be melted.  I figured a little extra chocolate wouldn't hurt anyone.  :)  Once you add the melted chocolate to the dough it really stiffens up.  I recommend using the paddle mixture just before the melted chocolate is added.  That way you don't have to dig out the dough like I did with the whisk attachment.

I measured the first cookie to get an idea of what a tablespoon size of the dough would look like and then estimated the rest of them.  After I was done rolling them there was quiet a bit of powdered sugar left.  Next time I would use 1/4 of a cup and add additional if needed.  They don't spread out too much when baking so 1.5 inches apart I think is plenty.  Some of mine I had an inch apart and they didn't touch.  I also got more then 18 cookies.  I was able to get 21.  Next time I will be a little more careful with the size of the dough balls and I can probably get about 24.

These cookies are incredibly rich for their small size.  They have a fudgy texture which is great.  After my first batch came out of the oven I didn't like all that fudgy-ness (almost seemed slightly under done) so I stuck them back in the oven when the other batch of cookies finished baking for 10 minutes.  I didn't want my cookies to over cook and be crunchy so I turned the oven off an left them in there for the 10 minutes they would be out sitting on the counter cooling on the cookie sheet.  Then I took them out after the 10 minutes and let them cool on the cookie sheet for a few minutes and then transferred to the cooling rack.  I was much happier with these results.  I stored mine in the fridge.  I tend to like cold desserts and I liked how the chocolate chips added a crunchy texture to the fudgy cookies when they were cold.

I have a soft spot for crinkle cookies.  They just look so darn good!  These are fantastic for the dark chocolate lover.  They are incredibly dark chocolate tasting.  Whoever is a chocolate lover like me will enjoy these cookies.  I can't wait to bake these for my dad because I think I just found his new favorite cookie.  :)









(Recipe source: http://www.divine-baking.com/2011/04/deep-dark-chocolate-cookies.html#more)

Swedish Pretzels

 Prep time: 30 min.
Rest: 30 min.
Bake time: 10-15 min. @ 425 degrees


Yields: 16 pretzels


Ingredients:

Pretzel:
7 tablespoons butter or margarine
1 1/4 cup milk
1/2 cup sugar
2 tablespoons dry active yeast or 1 3/4 ounce fresh yeast
3 1/2 cups all purpose flour

Top:
1 egg, beaten
kosher salt

Directions:
Melt margarine/butter in small sauce pan.  Add milk and heat until lukewarm.  If using active dry yeast heat until 115 degrees or 100 degrees for fresh yeast.  Pour milk into an electric mixing bowl and add the sugar and yeast.  Stir until dissolved, scrapping sides as needed.  Add half the flour at a high speed and then knead in remaining flour (or if you have a dough hook attachment you can use that).  Work dough until it is smooth and elastic.  If it is sticking to the sides of the bowl let it rest for a few minutes.  Turn out dough onto a lightly floured surface.  It should be loose, warm, and feel "alive".  Divide dough into 16 equal pieces.  Roll each piece into a long stripe and form into a pretzel.  Place on greased or parchment paper lined cookie sheet.  Cover and let rest for 30 minutes.  Brush with egg and sprinkle with salt if desired.  Place in the oven for 5-10 minutes, depending on desired color.  Transfer to cooling rack.

Cheddar Bay Biscuits

Prep: 10 minutes
Cook time: 13-15 minutes @ 400 degrees
Yields: 10-12

Ingredients:

Biscuits:
2 1/2 cups Bisquick
4 tablespoons cold butter
1 cup shredded cheddar cheese
3/4 cup milk
1/4 teaspoon garlic powder

Butter Glaze:
3 tablespoons butter
1/2 teaspoon garlic powder
3/4 teaspoon dried parsley flakes

Kosher salt

Directions:
Cut cold butter into Bisquick.  Once combined add cheese, milk and garlic powder.  Mix with hand until just incorporated.  Place 1/4 cup size biscuits on greased or parchment paper lined cookie sheet.  Place biscuits in the oven and bake for 13-15 minutes or until golden brown.

Cilantro Lime Rice

Prep: 5 minutes
Cook time: 30 minutes

Ingredients:

1 cup extra long grain rice or basmati
1/2 lime, squeezed for juice
2 cups water
1 teaspoon salt
3 tablespoons cilantro
3 teaspoons vegetable oil

Directions: In a small or medium heavy pot add water, rice, salt and 1 teaspoon of oil.  Boil on high until most of the water evaporates.  When water just skims the top of the rice reduce heat to low and cover for 15 minutes.  After 15 minutes turn heat off and leave for 5 minutes, keeping rice covered.  In a medium bowl combine rice, cilantro, lime juice and 2 teaspoons of oil.  Mix together.

Sopapilla Cheesecake

Prep time: 5-10 minutes
Bake time: 30 minutes @ 350 degrees.

Ingredients:
 2 cans crescent rolls
2 8oz bars cream cheese, softened
1 1/2 cups of sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup butter

Directions: Spray a 9x13 pan with cooking spray.  Unroll and press one can of crescent rolls into the bottom of the pan pressing the seams together.  In a bowl mix together cream cheese, 1 cup of sugar, and vanilla.  Spread over the unrolled crescent rolls.  Then unroll and place second can of crescent rolls on top of the cream cheese mixture.  Press the seams together.  Melt the butter and pour over the top layer of the crescent rolls.  Mix the remaining 1/2 cup sugar and cinnamon together and sprinkle over the top.  Bake until it is bubbly and bottom crescent roll is slightly brown.

A Lemon Cake to Die for!

Prep: 10 min
Bake time: 30-35 minutes @ 350 degrees

Lemon cake after the glaze has been poured on.

Ingredients:

Cake:
1 box of lemon cake mix
1 small box of instant lemon pudding
3/4 cup of oil
3/4 cup of water
4 eggs, beaten

Glaze:
2 cups powdered sugar
1/3 cup lemon juice
2 tablespoons melted butter
2 tablespoons water

Directions: Beat 4 eggs in a medium-large bowl.  Then add cake mix, instant pudding, oil and water.  Whisk together.  Pour into a greased 9x13 pan and bake for 30-35 min.  Make the glaze and set aside.  When cake is done immediately poke holes with a fork all over and pour glaze over the top of the cake.  Set aside to cool.

Shredded Beef Tinga

Shredded Beef Tinga with all the garnishes

Prep: 30 min
Cook Time: 2 hours

Yields: 6-8 servings


Ingredients:

Shredded Beef:
2 lb boneless beef roast, trimmed & cut into 1 inch cubes
2 medium onions, 1 quartered & 1 fine diced
5 cloves of garlic, 3 peeled and smashed & 2 minced
2 tablespoons olive oil
4 sprigs of fresh thyme or dried thyme (about 4 teaspoons)
1/2 teaspoon of oregano
1 (14.5 ounce) can of tomato sauce
1 tablespoon chipotle powder
2 bay leaves
1 teaspoon salt

Tostadas:
3/4 cup vegetable oil
12 (6 inch) corn tortillas

Garnishes:
lime wedges
fresh cilantro
feta cheese (crumbles)
diced avocado

Directions for Tinga:  In a large sauce pan add quartered onion, thyme, smashed garlic, trimmed and cubed beef, salt & 6 cups of water.  Bring to a simmer on med-high heat.  Skim off any foam that is on the surface. Reduce heat to medium-low, partially cover and cook until beef is tender, about 75-90 minutes.  When meat is tender drain beef,  reserving 1 cup of liquid for later use.  Discard everything but the beef.  Shred beef.  Set aside.  Using the same sauce pan heat olive oil on medium-high.  Add diced onion, shredded beef and oregano.  Cook until beef is crisped & brown, about 7-10 minutes.  Add minced garlic and cook until fragrant, about 30 seconds.  Add reserved liquid, tomato sauce, chipotle powder and bay leaves.  Simmer until almost all the liquid has evaporated, about 5-7 minutes.  Remove and discard bay leaves.  If desired salt to taste.

Directions for tostadas:  Heat 3/4 cup vegetable oil over medium heat in heavy bottom pan (about 350 degrees).   Poke the center of the tortillas multiple times with a fork to prevent puffing.  Fry one at a time for about 45-60 seconds.  Drain on paper towels.  If desired salt to taste.

To serve place small amount of meat in the middle of tostada.  Top with desired garnishes.

Mediterranean Beef Steak Sandwiches

Cook time: 15 min
Yields: 4
 

Ingredients:
6 ounces fully cooked & Seasoned Beef Steak Strips

Add caption

1 1/2 teaspoons of dried basil
1 1/2 teaspoons of garlic powder
1 1/2 teaspoons of oregano
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of lemon juice
4 pita bread pockets, warmed
2 tablespoons of feta cheese
1 tablespoon of kalamata olives or black olives

Directions:
Prepare seasoned steak stripes as directed on package.  Then add basil, garlic powder, oregano, salt, pepper, and lemon juice.  Place meat on top of warmed pita pockets, sprinkle with olives and feta cheese.

Cinnamon Pull Apart Bread

(Cinnamon Slices)

Servings: 8

Prep: 30 min. (not including thaw time)

Bake time: 25 min.

Ingredients:

1 Loaf White Frozen Bread Dough, barely thawed

1/3 cup melted butter

1/2 cup sugar

1/3 cup dark brown sugar

2 1/2 teaspoons cinnamon

 Glaze:
1 cup powdered sugar                    
2 tablespoons milk                                                                                

2 tablespoons butter, melted                                                                       

1/2 teaspoon vanilla                                                                                  

                                                                                 

Directions:
  Cut the bread loaf into approximately 24 slices.  Dip each slice into melted butter and then dip in sugar/cinnamon mixture.  Then line them into a sprayed 9x5 loaf pan.  Cover with plastic wrap and let it double in size.  Remove plastic wrap and bake at 350 degrees for 20-25 minutes.  Cool in pan for 5 minutes.  Then move to cooling rack and drizzle with glaze.  

Swede Heart Dinner Part 2

Individual Peanut Butter Pie

Individual Peanut Butter Pies

Yield: 8 mini pies

Prep: 25 min

Chill: 3hrs

Ingredients:

Crust:

  16 Oreos

  4 Tablespoons butter (unsalted, melted)

Filling:

  1 Cup heavy cream
  8 Ounces cream cheese, softened
  1 Cup creamy-style peanut butter
  1 Cup confectioner's sugar
  1 14-ounce can sweetened condensed milk
  1 Teaspoon vanilla extract

  

Directions:

 Crust:   Put Oreos in food processor and pulse until it is a fine crumb.  Put the crumbs in a small bowl and mix with melted butter.  Divide evenly into dishes.  Press the crust into the bottom of dishes.

Filling:  In an electric mixer, whisk heavy cream until it forms stiff peaks.  Transfer the whipped cream to a bowl and set in the refrigerator.  Put cream cheese and peanut butter in the mixer bowl and beat on medium until it is smooth.  Reduce the speed to low and gradually add the confectioner's sugar; make sure to scrape the side of the bowl as needed.  Add the sweetened condensed milk and vanilla.  Beat on medium until mixture smooth and creamy.  On low speed add 1/3 whipped cream until incorporated.  Then fold in remaining whipped cream until it is completely incorporated.  Divide evenly between the dishes, cover with plastic wrap, and refrigerate for at least 3 hours.  Garnish with whipped cream and chocolate curls or shavings if desired.

Swede Heart Dinner Part 1

Baked Pesto Chicken
4 servings
cook time: 35-40 mins.

Ingredients:
4 boneless chicken breasts
salt
pepper
1/2 C basil pesto
1/2 C mozzarella


Preheat oven to 375 degrees Fahrenheit.  Trim chicken and cut into lengthwise stripes, about 1.5-2 inches wide. Season with salt and pepper.  Spread 1/4 cup pesto in bottom of pan (9x13 or bigger). Lay chicken on pesto and spread remaining pesto on the top of the chicken.  Cover with aluminum foil and bake for 25-30 minutes, until it is just barely cooked through.  Then top with mozzarella and put chicken back in the oven for 5 minutes leaving the foil off.  Then switch your oven to broil and broil for 5 minutes to brown the cheese.

Side note:  I used more pesto than the recipe said.  I used about 1/3 C on the bottom and 1/3-1/2 for the top.  I also used a 9x13 pan.  I have a low and high setting for my broiler and I used low.