Chocolate Cherry Cake

This recipe is from my sister Heather.  It is super moist and the frosting is to die for.

Chocolate Cherry Cake


1 pkg. chocolate fudge cake mix
1 can of cherry pie filling
2 eggs (lightly beaten)
1 tsp. almond extract
1 tsp. vanilla extract
1 c. semi-sweet chocolate chips

Stir together by hand until blended. (Using a mixer will smash the cherries too much.)
Bake at 350 degrees for 35-40 min.
Cool for 1 hour and frost with the following frosting:

Frosting
5 Tablespoon butter
1 c. sugar
1/3 c. milk
1 c. *semi-sweet chocolate chips

In saucepan over low-med. heat, stir butter, milk and sugar until boiling. Boil for 1 minute. Take off burner and let set for 2-3 minutes then stir in chocolate chips.  (I have learned that stirring in the chocolate too soon, will cause the chocolate to separate because the mixture is too hot. Be sure to let it cool 2-3 min.) Stir until melted and satiny smooth. Spread on cooled cake.

*(Use a good chocolate chip brand. Hershey’s didn’t work for me, but Kroger works nicely and Ghirardelli.)

Pineapple Chicken

This is a recipe I got from Tory's mom.  It was one of his favorites growing up.  It's easy, tastes great, and feeds a lot of people.  Serve over brown rice.

Pineapple Chicken

4-6 chicken breasts, or you can use chicken tenders or a whole chicken cut up
1 can pineapple chunks or tidbits with juice
1 package of onion soup mix

Season chicken with salt, pepper, and garlic powder.  Brown chicken in pan with olive oil.  Dice or shred and return to pan.  Pour onion soup mix over chicken.  Pour pineapple with juice over chicken.  Simmer till done.  Make gravy using juice/drippings.  Add 2 Tbsp. flour.  Whisk together over med. heat.  Add a cup of water.  Whisk until smooth.  Bring to boil and stir into pineapple mixture.  Add salt and pepper as desired.  Serve over brown rice.

Avocado on Toast

This is hands-down my favorite thing for breakfast but I usually save it for every once-in-awhile.  We grew up with this.  My grandparents, who lived in California where avocados are plentiful, introduced it to us and it's been a favorite ever since.  Best on some great whole grain bread.  So yummy!

Avocado on Toast

4 slices of bread, toasted

1 avocado, peeled and slightly mashed

lemon juice

salt

Butter warm toast.  Spread avocado on toast.  Sprinkle with lemon juice and salt.  Enjoy!

Ginger Cheesecake Dessert

We made this for Tory's work Christmas party.  If you like gingerbread and cheesecake then I'm sure you'll love this!  Not sure if the gingerbread cookie mix is available year-round or not but you could always use your own gingerbread cookie recipe if you really wanted to make it.

Ginger Cheesecake Dessert

1 pouch Betty Crocker® gingerbread cookie mix

1/2 cup butter or margarine, softened

1 tablespoon water

1 egg

1 can (14 oz) sweetened condensed milk (not evaporated)

1 package (8 oz) cream cheese, softened

1/3 cup fresh lemon juice

2 cups frozen (thawed) whipped topping

Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.

Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.

Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.

Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Breakfast Casserole

We like to make this for Christmas morning.  It serves a lot of people and can be prepared the night before.

Breakfast Casserole

1 stick butter
32 oz. pkg. frozen hash browns
1 dozen eggs
1 c. milk

1 can diced green chilies

1/4 cup diced onion
Salt and pepper

1 tsp. dry mustard (optional)
2 c. shredded cheese
1 lb. breakfast sausage, cooked (can used diced ham, bacon, etc. I use turkey sausage.)

Melt butter in 9x13 inch pan. Spread 3/4 of the hash browns in pan. Sprinkle with sausage, diced onion, and green chilies.  Sprinkle with 2/3 of the cheese.  Slightly beat eggs. Add milk, salt and pepper, and dry mustard; pour over hash browns. Top with remaining hash browns and cheese. Bake 1 hour at 350 degrees if everything is thawed. If not, add another 15 minutes or so.  This can also be made the night before.  Cover tightly and refrigerate. 

Turkey Corn Chowder

We had a bag of about 10 half-sized pieces (about 5 whole) of corn on the cob that someone gave to us.  They had already been cooked (and buttered) and I wasn't quite sure what to do with them.  I finally decided a soup would be perfect.  This is a great way to use up leftover turkey as well.  You could also use chicken or use bacon or leave the meat out entirely.  I also used the leftover half-n-half that I used on my "Healthified" Creamed Corn recipe instead of Heavy Whipping Cream.  I adapted this recipe from Pioneer Woman's Corn Chowder with Chilies.

Turkey Corn Chowder

1 whole yellow onion, diced
5 ears of corn on the cob
1 whole Chipotle Pepper In Adobo Sauce, finely diced
32 oz. Low Sodium Chicken Broth
1-1/2 cups Half-n-Half (or fat free half-n-half)
1 tsp. liquid smoke
1/2 tsp. Kosher Salt
cooked shredded turkey, about 1 cup
3 Tbsp. corn meal
1/4 cup water

Slice corn kernels off the cob.  Set aside.  Saute diced onion in olive oil or butter and cook for 3-4 minutes.  Add corn.  stir and cook for one minute.  Add chilies and stir.  Pour in chicken broth and cream.  Add salt and liquid smoke.  Add turkey.  Stir and bring to a boil.  Reduce heat to low.  Combine cornmeal with water.  Stir to combine, then pour into the chowder.  Cover and cook for 15 minutes over low heat.  If chowder needs more thickening, add another tablespoon of cornmeal mixed with water.  Cook for another 10 minutes.

Purple Cabbage

For Thanksgiving my family always has purple cabbage as one of our sides.  My mom had a purple ceramic dish that was shaped like a cabbage that she served it in.  It has always been one of my favorites and I always make sure it finds its place next to the dressing on my plate because the flavors go together perfectly.  That's right...I arrange my plate a certain way on Thanksgiving.  Things taste better that way. :)  Well this year I was getting ready to make it and added a few changes to the recipe that made it even BETTER.  I didn't think that was possible but wow...so good!  It still looks the same but has just a little bit more flavor.  I will post the original and my new version.  I am definitely going to try this new way without bacon for a vegetarian version because the flavors were to die for.  I think I would just cook the onions in olive oil instead of the bacon grease.  Mmmm...can't wait to try it!

Purple Cabbage-Original
1 package bacon
1 medium head purple cabbage, finely chopped
lemon juice (about 1/2 to 1 lemon squeezed or 1-2 Tbsp.)
salt to taste

Cook one package bacon.  Pour off grease.  Save brown drippings and about 3 Tbsp. bacon grease.  Crumble bacon into small pieces.  Set aside.  Chop one head of purple cabbage.  Cook in pan with brown drippings from bacon with a little salt water until slightly crisp.  Drain cabbage, add bacon and bacon grease.  Add lemon juice right away to hold purple color.  Add salt to taste.  Serve warm.

Purple Cabbage-New Version
1 package bacon, cut into small pieces
1 medium head purple cabbage
1 medium yellow onion, dices
1 Tbsp. packed brown sugar
2 Tbsp. Dijon mustard
1/3 cup cider vinegar

Cook one package of slices bacon pieces until browned and most of the fat has rendered.  Add onion and stir to coat in the bacon fat.  Cook until the onion softens and the edges begin to brown, about 4-5 minutes.  Drain extra bacon grease.  Finely chop purple cabbage.  Add cabbage to bacon and onion mixture.  Stir to coat in bacon fat.  Cook until the cabbage begins to wilt about 4 minutes.  Stir in the brown sugar and mustard.  Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula.  Add a little water or broth-up to a cup.  Season with a few pinches of Kosher salt.  Reduce heat to medium low and simmer until cabbage is soft and tender yet slightly crisp.  Serve warm.

Creamed Corn

I tried a new corn recipe for Thanksgiving this year.  I found it on the Betty Crocker website.  It is called "Healthified" Creamed Corn.  It had great flavor and I especially loved the red peppers with the corn.  With the green onions sprinkled on top it was quite colorful!  I think next time I might reduce the amount of cream cheese just a little bit more.

Creamed Corn

1 cup water

2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1 medium red bell pepper, chopped (1 cup)

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes

¼ cup fat-free half-and-half

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons grated Parmesan cheese

2 medium green onions, sliced (2 tablespoons)

In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.

Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Makes 8 servings (about 1/2 cup each)

Cranberry Slush Revisited

Are you all busy getting some pre-Turkey Day preparations done?  Don't forget this super delicious and easy to make Cranberry Slush drink!  Freeze it up today so that it will be ready for tomorrow's feast!

Cranberry Slush  

Have a wonderful Thanksgiving!

Pumpkin Pie Bars

I love the crackly top on these bars.  Another yummy pumpkin dessert.  Best served with some whipped cream and a dash of cinnamon or pumpkin pie spice on top. Mmmm...

(By the way...the cake mix I used in this photo had black and orange sprinkles in it in case you were wondering what those spots were or why yours doesn't have spots when you make it =)

Pumpkin Pie Bars

Crust:

1 yellow cake mix (reserve 1 cup dry cake mix and set aside)

1 egg

1 stick (1/2 cup) butter, melted

Combine dry cake mix, egg, and melted butter.  Press into a 9x13 baking dish.

Filling:

1-1/2 cups canned pumpkin (not pumpkin pie filling)

3/4 cup sugar

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. ginger

12 oz. can evaporated milk

2 eggs

Beat together until smooth.  Pour over crust layer.

Topping:

1 cup reserved cake mix

1/2 cup sugar

1 tsp. cinnamon

3 Tbsp. butter, room temp

chopped nuts, optional

Mix dry ingredients.  Work in butter with fork until crumbly.  Sprinkle over filling layer.  Bake in 350 degree oven for 1 hour.  (Check around 45 minutes as oven temperatures vary.)  Cool.  Serve with whipped cream and sprinkled cinnamon or pumpkin pie spice.

Mini Caramel Apples

I made these for a preschool Halloween party.  They were super easy, super fast, and super tasty.  I got the recipe from FamilyFun.  I did use caramel dip instead of the melted peanut butter/butterscotch chips but you might want to read the reviews to see that a lot of people have a hard time getting their caramel to stick to the cut part of the apples.  I didn't have any problems but I think the sprinkles kind of helped "hold" it on.  Plus...I think the longest the caramel had to stick to the apples was about 20 minutes.  They didn't last long! :)  I think next time I'm going to try dipping them in melted peanut butter or almond butter for an even healthier after school snack.  One apple makes about 8 pops.  You can find the sticks with candy making or cake making supplies at stores like Walmart, Michaels, Joanne's, or Hobby Lobby.  Cut each one in half at an angle to make them easier to put in the apples.

Mini Caramel Apples

4-inch lollipop sticks
Melon Baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut, etc.
Small paper candy cups

1.  First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.
2.  Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set. (I placed mine on waxed paper to set.)

Pumpkin Lentil Soup

Yet another spin-off of my favorite pumpkin soup.  But I pretty much think that anything with pumpkin in it is the best!  I used orange lentils and they just disappeared in this soup!  Perfect match!  This soup is packed with veggies, protein, and...fiber!  You could make this in a Crockpot and enjoy the smells all day.

Pumpkin Lentil Soup

2 carrots, diced

2 stalks celery, diced

1 small onion, diced

4-6 mushrooms, diced

1 head of broccoli, chopped (or you can use frozen)

1/2 cup lentils, sorted and rinsed

8 oz. whole wheat noodles (uncooked)

1 can pumpkin

32 oz. vegetable stock

4 cups water

1/4-1/2 tsp. allspice (start out with the smaller amount and see how "spicy" you like it.  I like it "spicy"!)

salt & pepper to taste

Saute carrots, celery, onion, and mushrooms for about 5 minutes in a large soup pot.  Add lentils, vegetable stock and water and bring to a boil.  Turn down to med-lo and simmer for 25 minutes.  Turn burner up to about med-hi.  Add noodles and cook for an additional 10 minutes.  Add broccoli during last 5 minutes or so.  You don't want to cook the broccoli too long or it will lose its pretty green color (but if you do it will still taste good.) Stir in one can of pumpkin.  Add allspice, salt, and pepper.  Enjoy!