Chocolate Covered Cherry Cake

It is an oldie but a goodie folks...and can you say, simple, simple, simple?!  I guess that has been a theme of mine lately.  Oh well.  This cake has 4 ingredients, and don't ask me about the science behind it, because all I know is it works.  I have a cherry lovin' little girl that was in hea-ven with this, and helloooo, who doesn't love chocolate and cherries?  They go together like Mac and Cheese, Burt and Ernie, Peanut Butter and Jelly, Edward and Bella.  Ok, I will stop now.  Let's just say there is a reason it was the grand prize winner of the 1974 Pillsbury Bake Off!

Ingredients:
    
     For Cake:

• 1 box Devil's Food Chocolate Cake (18.25 oz)
• 1 can Cherry Pie Filling (21 oz)
• 2 large eggs
• 1 teaspoon Almond Extract

     For glaze:

• 1 cup sugar
• 1/3 cup butter
• 1/3 cup whole milk
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.
Coat a 13"x9" cake pan with non-stick spray.
In a medium bowl, combine chocolate cake mix, cherry pie filling, eggs, and almond extract with a mixer on low for one minute.  Scrape down sides and continue to mix on medium for 2 additional minutes.  The batter should look thick and well blended.  Pour batter into prepared cake pan, smoothing with rubber spatula.  Place in oven and bake until it springs back to the touch and starts to pull away from the sides, about 30-35 minutes.  Remove cake from oven and place cake pan on a wire rack to cool while you work on the glaze.
For the glaze, in a small saucepan bring butter, sugar, and milk to a boil making sure to stir constantly.  Boil for 1 minute, still stirring.  Remove from heat and pour in chocolate chips, stirring until smooth and melted..  Pour over warm cake.  The glaze may appear thin, but it will thicken once cooled.  Cool the cake for 20 minutes before digging in.  Enjoy!

This recipe is linked at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home Friday Favorites
Mommy's Kitchen Sunday Potluck
Eat at Home

Recipe Source:  Cake Doctor

Parmesan Crusted Dijon Chicken

Here is a play-by-play of what happened a few nights ago at dinner.
Kiddos are playing outside and Hubby working in his office.  Instead of having them come help set the table, I do it and lovingly set all the food on the table.  Parmesan Crusted Dijon Chicken, Cheddar Broccoli Rice, and Steamed Normandy Veggie Mix.  Usually when I am taking a picture of a dinner dish for the blog, I am doing it as my kiddos are tapping their feet and pounding their silverware on the table  waiting oh so patiently for me to take my picture.  Tonight, I thought I would have plenty of time to set up a nice shot.  I thoughtfully platted my plate and started snapping.  Then, out of nowhere, the smell hit me.  The heavenly smell of this scrumptious dish made my stomach snarl like I hadn't eaten it years.  I was on my feet and out the door yelling at the kiddos to "GET INSIDE NOW!  IT IS TIME TO EAT" then headed for my Hubby's door, tapping on the glass....louder and louder.  After too many more minutes of handwashing and meandering to the table, FINALLY, everyone was at their seats,  ready to take a bite of their chicken.
"WOW!" said the Hubby Love
"OH.  MY.  GOSH!"  said Kiddo B
"YUMMMYYYY!!! It's sooo SCRUM-DI-UM-DI-UMPTIOUS" said Kiddo C
"AWESOME"  said Kiddo A while giving a double thumbs up
Long story short, total hit!  Don't you love it when you remember a recipe you haven't made in a long time that seems like new?! 

Ingredients:

• 4-5 boneless skinless chicken breasts
• 1 ½ cups bread crumbs, I like to use the Italian style 
• ½ cup grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon Worchester sauce
• ½ cup melted butter
• 1 clove garlic, finely minced (you can use the jarred or frozen garlic equivalent)
• 1 Tablespoon Dijon mustard

Preheat oven to 350 degrees.
Mix bread crumbs, salt, and parmesan cheese.
Melt butter in separate bowl and add garlic, Worchester sauce, and Dijon mustard.
Allow butter mixture to cool a bit, then dip chicken in mixture to coat.
Dip coated chicken in crumb mixture. Place in baking dish , 13"x9" works well, that has been sprayed with non-stick spray or butter.
Cook for 45 minutes – 1 hour until cooked through.


This recipe is linked at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home Friday Favorites
Mommy's Kitchen Sunday Potluck

Cookie Dough Pie

Yup, you read that right.  Cookie.  Dough.  Pie.  I'll give you a moment.....
While cruising through some food blogs, I came across this recipe on Big Red Kitchen and had it copied into my "must try" file immediately.  I am totally seeing many variations of this to experiment with, but I just had to share the original.  Now.  Immediately.   My family and I agree it is kind of like an ice cream cake (pie) with cookie dough bits in it.  Ok, I will quit talking about it and just give you the IN-SANELY easy recipe....
Ready???

Ingredients:

• 15.25 ounce package Original Chips Ahoy Cookies (not the chewy kind)
• 8 ounces Cool Whip
• 2 cups milk (see note below)
• Chocolate Sauce, for drizzle

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. Serves 6-8.

Note- You must dip quickly or your pie will be very soggy. Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie. You will have leftover milk but you do need that amount to get the cookie completely immersed. The final product will be like a soft cookie dough-like consistency.


This recipe is linked up at:
Tiday Mom's I'm Loving It
Simply Sweet Home's Friday Favorites
Mommy's Kitchen Sunday Potluck

BBQ Meatballs

Yum, yum, yum, and yum!  This was my first venture into the meatball arena that wasn't accompanied by marinara sauce and spaghetti noodles.  Boy am I glad I did...venture that is.  Though I would have to say, we think of these more as little meatloaf meatballs because it isn't what I think of as a BBQ sauce.  Whatever it reminds you of, it is total comfort food here!
So, if you have tried Pioneer Woman's BBQ Meatballs already, then you know what I am talkin' about.  If you haven't tried them yet, make them as soon as possible...you will be happy you did!

Ingredients

  FOR MEATBALLS

• 1-½ pound Ground Beef
•  ¾ cups Oats
• 1 cup Milk
• 3 Tablespoons Very Finely Minced Onion
• 1-½ teaspoon Salt
• Plenty Of Ground Black Pepper (to Taste)

   FOR COOKING MEATBALLS

• 1 cup All-Purpose Flour (coating For Frozen Meatballs)
• Canola Oil

  FOR SAUCE

• 1 cup ketchup
• 2 Tablespoons sugar
• 3 Tablespoons white vinegar
• 2 Tablespoons worcestershire sauce
• 4 Tablespoons (to 6 Tablespoons) finely diced onion
• 1 dash(es) Tabasco - optional...which I optioned out of.

Preheat oven to 350 degrees.
Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.
After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour.
Brown meatballs in canola oil until just brown. Place into a baking dish, like a 9"x13" pan.
Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with  mashed potatoes.

This recipe is linked up at:
Tidy Mom's I'm Lovin' It
Mommy's Kitchen Sunday Potluck

Unbelievable Chocolate Chip Cookies

And I am not just talking about the taste! They also earn the title of unbelievable because of a super secret ingredient and the fact that they are pretty darn healthy! I am not above withholding things from my family, especially when it comes to sneaking good for you stuff into my little unsuspecting brood. I always crack a grin and stifle a giggle when I see my kiddos digging into these gems. Many people turn their nose up when they find out the secret ingredients in these cookies is...ready for it...BEANS, but once they try them and see that YOU CANNOT TASTE THE BEANS in them, they are positively giddy at the idea of getting all of that extra fiber and protein in such a yummy treat!


Ingredients:

• 1 cup Flour Blend (see note below)
•  1/2 teaspoon baking soda
•  1/2 teaspoon salt
•  1/4 cup rolled oats, finely ground in a food processor
•  2 Tablespoons blanched, slivered almonds, finely ground in a food processor (omit if allergic)
•  8 Tablespoons unsalted butter, room temperature
•  1/4 cup white sugar
•  1/4 cup brown sugar
•  1 large egg
•  1 teaspoon vanilla extract
•  1/4 cup white bean puree (see note below)
•  1/2 to 3/4 cup semi sweet chocolate chips
•  optional extra boost - 1 cup of chopped walnuts or dried berries such as blueberries or raisins

Preheat oven to 375 degrees.
In a medium bowl, whisk together Flour Blend, baking soda, salt, ground oats, and ground almonds (optional). Set aside.
In a separate bowl, beat butter and both sugars until creamy. Beat in egg, vanilla, and White Bean Puree. Add dry ingredients and mix on low speed. Stir in chocolate chips (and raisins, dried berries, and/or walnuts).
Make two-bite cookies by dropping rounded half tablespoons, spaced 2 inches apart onto nonstick or parchment-lined baking sheets.
Bake for 12-14 minutes or until golden brown. Let cool on a metal rack. Again, once cooled you CANNOT TASTE THE BEANS!
Store cookies in airtight container at room temperature.

 Flour Blend:
To make the “flour blend”…sift together 1 cup white all purpose flour, 1 cup whole wheat flour, and 1 cup wheat germ. Use what you need and store the rest for future recipes.


White Bean Puree:
Drain and rinse a can of cannellini beans (Great Northern) put in blender or food processor and process until consistency of peanut butter. You may need to add 1 TBSP or so of water



This recipe is linked up at:
Tidy Mom's I'm Lovin' It
Simply Sweet Home's Friday Favorites
Mommy's Kitchen Sunday Potluck
Eat at Home



recipe source: The Sneaky Chef