Molten Chocolate Cake

1
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.
2
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.
3
Molten Chocolate Cake
Added by brandielle on July 28, 2009 in Desserts, Special Occasion

Prep Time 15 Minutes
Cook Time 13 Minutes Servings 4 Difficulty Easy

Ingredients
•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 tablespoons Sugar
Preparation Instructions
Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.

Easy and Yummy Blueberry Muffins with Crumbly Top

INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour (I substitute with Bread Flour)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (I use buttermilk)
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon





DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Good Ole' Comfort Food Chicken Casserole

This is one of those impossible to photograph, good ole' comfort food meals. My kids especially like this one. I love the crunch that the water chestnuts add. It makes a lot but never has a problem getting eaten in our house.


Ingredients:
2 cups chicken, cooked & cubed
1 8oz. can water chestnuts
1 cup diced onion
1 cup chopped celery
1 cup mayo
1 10.75oz. can cream of mushroom
12oz. wild riced, prepared


Directions:
Mix all ingredients together in a medium sized bowl. Pour mixture into a lightly greased casserole dish or 9x13 pan. Cook for 30-40 minutes at 350 degrees, or until warmed through.
*adapted from a church activity recipe

Pioneer Woman's Thin Onion Strings

How could a deep fried onion not be good though? Pioneer Woman never fails to impress. I will make a few slight changes next time though. I think I am going to cut my onions thicker, only because I really like the juicy flavor of cooked onions and I might do half seasoned salt half regular/sea salt. I'll let you know when I try it and tell you how it goes.

Ingredients:
1 large onion
2 cups buttermilk
2 cups flour
1 scant tablespoon salt
Lots of black pepper
1/4 to 1/2 teaspoon Cayenne Pepper
Canola Oil

Directions:
Slice onion very thin (a mandolin slicer comes in very handy here). Place in a baking dish and cover with buttermilk for at least one hour.Combine dry ingredients and set aside.Heat oil to 375 degrees.Grab a handful of onions, throw into the flour mixture, tab to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.Repeat until onions are gone.Eat before your family sees them.Repeat with another onion, because they’ll be really mad they didn’t get any.

Pioneer Woman's Beef Enchiladas

This is the Pioneer Woman's favorite enchiladas.

They do take some time to make as it is a three step process, but it's worth it.
The Pioneer Woman recently started another website called Tasty Kitchen. It's filled with wonderful recipes and has already become one of my favorite sites. Be sure and check it out!

Ingredients:
THE SAUCE
1 tablespoon canola oil
1 tablespoons all-purpose flour
1 large (28-ounce) can enchilada or red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.

THE MEAT
1 1/2 pounds ground beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies
1/2 teaspoon salt

Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

TORTILLAS
10 to 14 corn tortillas
½ cup canola oil

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.

Directions:
ASSEMBLY
Sauce (above)
Meat (above)
Tortillas (above)
3 cups grated sharp cheddar cheese
½ cup chopped black olives
1 cup chopped green onions
½ cup chopped cilantro

Preheat oven to 350 degrees.

Pour ½ cup red sauce in bottom of baking pan. Spread to even out.Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.

Egg Dinner Rolls to Die For

Ingredients:
1 pkg. active dry yeast
1/2 cup and 1 Tablespoon sugar, keep separated
1 1/2 Tablespoons warm water
1 cup milk, almost scalding (1- 1 1/2 minutes in the microwave)
1/2 cup butter, melted
3 eggs
3/4 teaspoon salt
4 cups flour, sifted


Directions:
1. Combine yeast, 1 Tablespoon sugar, and water in a small bowl, stir and set aside.
2. Pour milk into large bowl (or mixer) and add melted butter and remaining sugar. Stir until dissolved.
3. When milk mixture is warm to the touch, add yeast mixture.
4. Beat three eggs with a fork and add to the mix.
5. Add salt and stir.
6. Add 2 cups of sifted flour, then stir.
7. Add remaining 2 cups of flour and stir well.


At this point the dough will look sticky, bumpy, and a little wet- Don't worry.


8. Place in a large bowl and cover. Let rise until doubled.
9. Once dough has doubled in size, you can-
roll out dough to 1/8-1/4 inch thickness, cut into triangles, then roll into crescent shape
OR
shape into balls, about the size of a golf ball
10. Place rolls on a greased 9X13 cookie sheet, cover, let rise again until doubled.
11.Bake for 8-12 minutes at 350 degrees. Watch carefully, once they brown they are done.
12. Rub melted butter on finished rolls and enjoy!
MAKES 2 DOZEN
*Thank you Brooke for this recipe!

Snow Cone Syrup

I have to admit I haven't been trying many new recipes lately. We have been making lots of snow cones though. I came across this great recipe for the syrup to flavor the snow cones and thought I'd share.

2 cups granulated sugar
3/4 cup water
1 package unsweetened Kool-Aid

1. Bring sugar and water to a full boil.

2. Remove from heat and stir in Kool-Aid®. Chill. Pour over crushed ice.

Peach Oatmeal Muffins

1 med. sized peach
1 c. whole wheat flour
1/2 c. quick rolled oats
1/3 c. honey
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. nutmeg

1 egg
1/2 c. dry milk powder
1/3 c. apple juice or peach juice
2 tbsp. canola or vegetable oil
1/2 c. pecans, optional

Preheat oven to 400 degrees. Peel the peach and cut into 1/2 inch dice (approximately 1/2 cup). Mix flour, oats, baking soda, baking powder, milk powder, salt, spices and nuts (if desired).
Combine peach juice, vanilla, honey, oil and egg; add to dry ingredients. Stir only until ingredients are moistened. Spoon into well oiled muffin tins filling 2/3 full. Bake for approximately 15 minutes and cool on wire rack. Makes 12 approximately. Frost with Ricotta Muffin Frosting.

RICOTTA MUFFIN FROSTING:
3/4 c. lite ricotta cheese1 tbsp. vanilla1/2 tsp. butter flavored sprinkles, optional (Butter Buds)2 tbsp. honey or2 tbsp. juice concentrate
Mix all ingredients well and use as a frosting for muffins and bars.

Peach Muffins

Ingredients:
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Cocunut and Chocolate Crunchy Drops

Toasted Coconut Symphony Balls

1/2 pkg sweetened flaked coconut

1 extra large Symphony bar (regular chocolate, not with toffee and almonds)

Spread coconut on a plate and microwave on high, stirring every 30 or so seconds Watch carefully to avoid burning it. After a few minutes the coconut will start to toast and turn brown. Continue until all the coconut is golden brown. At this point the coconut will still be slightly soft; let sit for a minute to dry out completely and it will become brittle. (Or you can toast any way you like. Look at the package for other options on how to toast coconut.)Break apart the Symphony bar and place in a glass bowl. Microwave on low power, stopping frequently to stir, until completely melted.Pour melted chocolate on the toasted coconut and carefully stir to coat evenly. Using a spoon, drop balls of chocolate covered coconut on a piece of wax paper or parchment paper placed over a cookie sheet. Let dry. (At that point I placed the cookie sheet on my back step in the cold to set up faster.)

Meatball Calzone

Meatball Calzone

This recipe is more about compiling than cooking. It's super easy because it's likely you already have all the ingredients.

Frozen Rhodes bread loaf--( 1 pound loaf, thawed)

Frozen Costco Italian Meatballs-heat as directed-(about a dozen)
Shredded Mozzarella cheese (1-2 cups)
Parmesan (1/2 cup)
Egg wash
Serve with your favorite spaghetti sauce

On a floured surface (or Roul pat), roll out the thawed dough into a 18 x 12 inch rectangle. Spoon on the desired amount of cooked meatballs and sprinkle with shredded mozzarella cheese on half the rectangle of dough. Fold dough over filling and press edges firmly to seal.
Place on a baking stone (or cookie sheet). Brush top with egg wash and sprinkle with Parmesan cheese. Let stand for 15-30 minutes while you preheat the oven. Bake for 25-30 minutes or until golden brown. Serve with your favorite spaghetti sauce. Enjoy!!

Baked Asparagus

Baked Asparagus with Balsamic Butter Sauce

Easy recipe and a nice way to dress up your Asparagus!

1 bunch fresh asparagus
cooking spray
salt and pepper to taste
2 T. butter
1 T. soy sauce
1 tsp. Balsamic vinegar

Preheat oven to 400 degrees. Snap ends off of washed asparagus and place on baking sheet. Coat with cooking spray and season with salt and pepper. Bake for 12 minutes or until tender. Melt the butter in a sauce pan or in the microwave. Stir in soy sauce and Balsamic vinegar. Pour over baked asparagus and serve.

Layered Chicken and Black Bean Enchilada

Layered Chicken and Black Bean Enchilada Casserole

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
Number of Servings: 8 - Preparation Time: 25 minutes

Oatmeal Jam Bars

OATMEAL JAM BARS

2 c. oatmeal, uncooked

1 c. flour

3/4 c. brown sugar

1/2 tsp. salt

3/4 c. butter

1 c. jam (strawberry or raspberry)

Blend thoroughly the oatmeal, flour, brown sugar, salt and butter. Spread half of the mixture in a greased 9 x 9 x 2 inch pan. Spread jam over the dough. Sprinkle remaining dough on top of the jam and lightly pat down with fingers. Bake at 350 degrees oven for 25 to 30 minutes or until light tan. Cut into bars that will be firm when cold.

Coach's Oats Bread

*** This is a great recipe for those wanting to try making home made bread with or without a bread maker. It's an easy and delicious recipe.***

Oat Bread

3 cups bread flour

2/3 cup COACH'S OATS -- I buy Coach's Oats at Costco.

1 1/3 tbsp. dry yeast

3-5 tbsp. powdered milk
1 ¼ tsp. salt

1 tbsp. olive oil

3 tbsp. honey

1 ½ cups water (add up to 1 ¾ for consistency)

Mix together olive oil, honey and warm water. In another bowl, combine dry ingredients with a wire whisk. Add liquid to dry ingredients. Turn out onto lightly floured surface. Knead in enough flour to make a moderately stiff dough that is smooth and elastic. Place dough in a lightly greased bowl. Cover and let rise in a warm draft-free location until double in size. After bread has risen, punch dough down, taking care to stretch but not tear the gluten. Form two loaves and place in lightly greased bread pans. Cover and let loaves rise halfway in pans. Bake at 375º for approximately 45 minutes or until bread is brown and sounds hollow to thumping.

*Option- Recipe works great for bread maker machine also.

Spinach Artichoke Dip

I made this for a baby shower recently and it turned out yummy!!

2 cups Parmesan cheese

10 oz box frozen spinach, thawed

14 oz can artichoke hearts, drained and chopped

2/3 cup sour cream

1 cup cream cheese, softened in microwave

1/3 cup mayonnaise

2 tsp garlic, minced

1 tsp lemon juice

Preheat oven to 375

Mix together Parmesan cheese, spinach, and artichoke hearts.

Combine remaining ingredients and mix with spinach mixture.

Bake for 20-30 minutes.

Serve with tortilla chips, crackers or sliced baguette bread.

Whole Wheat Bread - Small Batch

3 cups hot tap water
1/3 cup oil
1/3 cup honey
1 Tbsp salt
1 Tbsp Vital Wheat Gluten
1 Tbsp Dough Enhancer
1-1/2 Tbsp SAF instant yeast
7-8 cups freshly milled whole wheat flour

Pour all ingredients into mixer bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed. Shape into 2-3 loaves and let rise until doubled. Bake at 350 for 30-35 minutes.

When the bread comes out of the oven lightly mist with water to soften the crust. Remove from pans and let cool.

Basic Whole Wheat Bread

Here is the recipe Becky demonstrated for us at enrichment on Thursday night. This bread is fantastic. I haven't been able to get my family to eat whole wheat bread, so I've settled for half wheat and half white flour in the past. This bread turns out even softer than my bread and it's WHOLE WHEAT!!

6 cups warm water
2/3 cup oil
2/3 cup honey
8 cups freshly milled whole wheat flour (additional flour needed later)
2 Tbsp vital wheat gluten
2 Tbsp dough enhancer
2-3 Tbsp SAF Instant Yeast
4-8 Additional cups freshly milled whole wheat flour
2 Tbsp salt
2 Tbsp liquid Lecithin (optional)

In the Bosch mixing bowl, combine hot water (110-120 degrees) and the 8 cups flour. Mix until blended. Add oil honey, and lecithin (opt). "Jog" off and on using the "M" side of the switch. Next add Vital Wheat Gluten, dough enhancer and SAF instant yeast and salt. Mix on first speed until smooth. The amount of flour you add will depend on the moisture and protein levels in your wheat. Turn your mixer to speed 2, and mix from 8-10 cups more, one cup at a time. Test to see if the dough is sticky and is beginning to clean the bowl. Once your mixer runs for several minutes and the gluten in your wheat starts to develop, the dough that was sticking to the sides and the bottom of the mixing bowl will completely clean off. Knead 8-10 minutes. With shortening on your hands, form dough into 5-6 loaves, then place in pans. When the loaves are fully risen, you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly. Bake at 350 degrees for 30-35 minutes.

For those who are struggling with their whole what bread, we suggest you use the "sponge" method until you feel comfortable about the quality of your bread. First, add the water, then the oil, honey and lecithin. Don't mix. Then add 8 cups wheat flour. Don't mix. On top of the flour, add the dough enhancer, gluten and yeast. At this point, do not add salt. (salt controls yeast, without salt the sponge will rise quickly). "Jog" in mixture using the "M" switch, quickly turning it off and on to the left. This will mix your ingredients so that the flour will mix with the water and nothing will whip out of the sponging. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer." It also improves the texture. Sponging gives you a little advantage in terms of the flour to water ratio, because the dough is dryer, you add less flour, hence the bread is lighter. Next, on speed one, add the salt and the rest of the flour as described above. Once you know how much flour you need, you may add everything all at once, including all of the flour, set the time for 10 minutes on speed 2 and you are finished!


**After it comes out of the oven mist the bread with water so that you get a nice, soft crust**
--Becky

FYI - Bread Conditioners

SAF Instant Yeast:
SAF Instant Yeast is a high potency, fast acting yeast that can be added directly to your dry ingredients without it having the proof (activate) first. SAF Instant Yeast is already active. Do not confuse it with rapid rise yeast which is not active and still requires a proofing.
Storage: Keep refrigerated after opening. About 1 year life after opening. Unopened: 5-10 years, in cool dry place, 10-20 years in fridge or freezer.

Dough Enhancer:
Dough Enhancer dramatically improves the rise, taste, crumb, crust, and shelf stability of bread. The main ingredients are Ascorbic Acid (Vitamin C) and tofu. The ascorbic acid helps the rise of the yeast and the tofu softens the bread. Other trace ingredients are often used that also contribute to the rising of the bread.
Storage: Keep refrigerated after opening. About 1 year life after opening. 5 years, unopened in cool dry place.

Lecitihin:
Lecithin helps soften the bread, it acts as a natural preservative, and it happens to be very healthy. Lecithin is a surfactant (surface active agent, reduces natural tension between oil and water.) This characteristic is what makes the bread softer. It is found in both powder and liquid forms.
Storage: About 5 years after opening. 10 years unopened. Do not refrigerate.

Vital Wheat Gluten:
Vital Wheat Gluten is the part of the grain that holds the dough together and allows it to stretch without breaking. It holds the rise of the yeast. Vital Wheat Gluten, or glutenine, is a protein. Thus it is directly related to the protein content of your wheat. Protein content in wheat is very, very important. Cake made with high gluten flour tastes less soft and grainier. Bread, especially whole wheat bread, with low protein content will be flat, dense and crumbly. No whole wheat has a high enough protein content to hold the gasses of the yeast well. Thus, when using 100% whole wheat, gluten is necessary for light, fluffy bread.
Storage: About 5 years after opening. 10 years unopened. Do not refrigerate.

Smoothies

I'm estimating on all the measurements. When I make smoothies I don't usually measure anything out.

2 cups milk

8 oz. yogurt

3 Tbsp orange strawberry banana juice concentrate

1 fresh banana

fresh Strawberries (if in season)

2 cups frozen fruit*

2 Tbsp honey or sugar

Combine all in a blender and blend on high until smooth.

* I buy a big bag of frozen fruit from Costco that has peaches, blueberries, strawberries, and honey dew. It's the perfect combination of fruit for these smoothies - but you can use any kind of fruit you want.