Saturday, June 28, 2014

S'mores Bites

I am issuing a disclaimer before I type another word: These are addictive. Very addictive. If you are a calorie counter, take heart... each S'mores bite is a little less than 100 calories. You're welcome.

I keep seeing all kinds of S'more-inspired desserts these days and decided to make these after seeing the recipe online. They turned out even more delicious than I imagined!  Seriously. They were super easy to make too, which makes for a very happy baker! Here is a link to the website where I originally saw them:


http://www.grocerybudget101.com/content.php/659-smores-cup-bites


I followed the recipe pretty closely except for a couple of things. I used one large Hershey's candy bar (the kind that has 15 pieces) and cut those pieces in half. I used 24 of them for the S'mores themselves and then chopped the remaining pieces into small bits to sprinkle over the treats at the end instead of melting them and spooning the chocolate onto the treats.

These are definitely going into my repertoire of recipes that I go back to again and again. Try them and let me know what you think!

Sunday, May 18, 2014

Maple Dijon Chicken

Yes, I know it has been months since I last posted. I PROMISE that I haven't totally abandoned my cooking duties but life has just been going by at lightning speed. That being said, I have discovered some really delicious recipes that have been huge hits with the family and I promise to be a little more faithful in my posting. 

Today's recipe is one that I tried out recently. I normally don't like to try out new recipes on guests but this one was the exception and I am certainly glad I did. "Yummy" just doesn't even BEGIN to describe the sauce! It is safe to say that this one will be a favorite go-to recipe for years to come. Hope you enjoy!

4 boneless, skinless chicken breasts
1/2 c. Dijon mustard
1/4 c. maple syrup
1 Tbsp. red wine vinegar
Salt and pepper to taste
Rosemary (optional)

Preheat oven to 425 degrees.
In a small bowl combine mustard, maple syrup and vinegar.
Place chicken breasts in greased baking dish.
Season with salt and pepper.
Pour mustard mixture over chicken, making sure each breast is coated.
Bake for 30-40 minutes.
Season with chopped rosemary before serving.

Saturday, February 15, 2014

Chicken Casserole

This is another super-simple recipe made with things that I almost always have in my pantry and freezer... my favorite type of recipe! It is perfect for a weeknight family meal or even to make for guests. I made it for a church potluck recently and it was a success. It also passed my resident chef's test so I figured I would pass it along! Enjoy!

4 chicken breasts, boiled (reserve broth)
1 stick butter
1 can cream of mushroom soup
1 can cream of chicken soup
14-oz. bag Pepperidge Farm cornbread stuffing

Preheat oven to 350 degrees.
Grease a 13 x 9" baking dish.
Cut boiled chicken into bite-sized pieces.
Put stuffing in large bowl and set aside.
Melt butter; pour over stuffing and set aside.
Mix 1 cup of chicken broth with cream of mushroom soup.
In another bowl mix 1 cup of chicken broth with cream of chicken soup.
Layer the following in greased baking dish:

1/3 of stuffing mixture
Mushroom soup mixture
1/3 of stuffing mixture
Chicken
Chicken soup mixture
1/3 of stuffing mixture

Bake for 45-60 minutes.





Saturday, February 8, 2014

Hershey's "Perfectly Chocolate" Cake with Oreo Buttercream Frosting

I confess. I am a chocoholic. The fact that this cake is chocolate AND has an Oreo frosting did not escape my notice. I will not be held responsible for caloric content or fat grams, but I will tell you that it is worth it! You all know that I am a Duncan Hines cake mix girl but this chocolate cake is SO simple to put together and so delicious. I will be making it from now on whenever I need a chocolate cake for anything. It is THAT good. Hope you enjoy!!

FOR THE CAKE:

2 c. sugar
1 3/4 c. all purpose flour
3/4 c. cocoa powder (Hershey's, of course)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs, room temperature
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water

Preheat oven to 350 degrees. 
Stir together dry ingredients.
Add eggs, milk, oil and vanilla.
Beat on medium speed for two minutes.
Stir in boiling water (batter will be thin).
Pour into two 9" round baking pans that have been generously coated with cooking spray and lined with parchment paper (trust me, this cake will stick if your pans are not properly prepared).
Bake for 23 minutes or until a toothpick inserted near the center of each cake comes out clean.

While cake is cooling prepare your frosting. You will need:

1 cup butter, room temperature
2 tsp. vanilla
3 Tbsp. milk or heavy cream
4 c. powdered sugar
16 Oreos, finely crushed 

In a large bowl cream butter, vanilla and milk.
Slowly add in powdered sugar until creamy and fluffy.
Mix in crushed Oreos until well combined.
Spread onto cake after cake has cooled completely.

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