Nutella Cheesecake

Saturday, May 28, 2016


10 oz (280 g) graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb (450 g) cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)0 oz (280 g) graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb (450 g) cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)


Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Margarita Pie (Pastel De Margarita)

Ingredients :
1 (14 ounce) cans sweetened condensed milk
1 1/2 ounces triple sec
1 1/2 ounces tequila
1/4 cup fresh lime juice
2 cups whipping cream, whipped
green food coloring
1 graham cracker crust ( 9-inch)
whipped cream ( for garnish)
lime slice ( for garnish)
mint leaf ( for garnish)

Directions :
Combine milk, triple sec, Tequila, lime juice, whipped cream and food coloring.
Fill crust with mixture.
Cover and freeze 4 to 5 hours or overnight. Let stand several minutes prior to cutting.
Garnish each slice with whipped cream, lime slice and mint leaves.

Honey Bun Cake

Ingredients :
1 box yellow cake mix
4 eggs
1 c. sour cream
3/4 c. vegetable oil
1 c. brown sugar
2 tsp. cinnamon
2 c. powdered sugar
6 Tbsp. milk
1 tsp. vanilla

Directions :
Preheat oven to 325 degrees. By hand mix together cake mix, eggs, sour cream, and oil until well combined. Set aside. In a seperate bowl combine brown sugar and cinnamon and mix together until well combined. Pour half of cake batter in a greased 13x9 pan. Spread it out good. Add half of brown sugar mix on top of that covering all the batter. Pour rest of batter and spread until even. Top with rest of brown sugar mix. With a knife swirl your batter around. Bake 45-50 minutes until a toothpick comes out clean. Meanwhile mix ingredients for frosting. When cake comes out of the oven pour the frosting on the hot cake. Let cool or serve warm.


Ingredients :
two packets active dry yeast 1/2 C. warm water 3/4 C. white sugar 1/2 tsp ground ginger one tsp vanilla extract 1/2 C. butter, melted 6 1/2 C. all-purpose flour three eggs 1 1/4 C. pineapple juice 1/4 C. water

Directions :
In small bowl dissolve yeast in 1/2 cup warm water.
Let stand until creamy, about 10 minutes.
In a large bowl, beat the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed.
Cover with a damp cloth and let rise in a warm place for 1.5 hour.
Punch down the dough. Turn onto a well floured surface.
Divide into 3 equal pieces and divide into 8 balls.
You should have enough for 3 pans.
I used 5” Lodge but cake pans work too.
Grease and flour your pans.
Cover and let rise again till doubled about 50 minutes.
Meanwhile, preheat oven to 350F.
Bake in preheated oven for 25-28 minutes, or until golden brown.
Remove from oven brush with melted butter


Ingredients :
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Directions :
Preheat oven to 350* degrees and grease a 13X9-inch baking pan.
Lay a pack of crescent rolls in the pan and pinch the openings together.
Beat the cream cheese, sugar, vanilla, and egg together until smooth.
Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
Bake for 35-45 minutes until the top is golden brown.
Top with glaze after cooling for 20 minutes.
Side Notes:
You can make this danish using low fat cream cheese and splenda (sugar substitute) and it's delicious!
Original recipe calls for makes a VERY heavily filled danish. You can halve the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract - still very good. If you use the half filling method, bake for closer to 30-35 minutes.

Hamburger Steak with Onions and Gravy

Ingredients :
1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt

Directions :
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Strawberry Fluff Salad

Ingredients :
1 large package Cook and Serve vanilla pudding
1 large package Strawberry Jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 pint fresh strawberries cut into bite size pieces

Directions :
1.Pour pudding and Jell-o into a small pan and add 2 cups water. Stir well over medium heat until it boils. 2.Remove from the stove and pour into a very large mixing bowl. Refrigerate until it thickens. (about 60-90 min.)
3.Blend until creamy and lump free. Add the Cool Whip and mix . Lightly fold in marshmallows and strawberrie
4.Cover and refrigerate until ready to go.
* Love the mix of the strawberries can use any berry flavored jello with this and also use sugar free.

New Orleans Style Shrimp Creole Recipe

Ingredients :
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 cup Yellow Onion, Chopped
1 cup Celery, Chopped
1 cup Green Bell Pepper, Chopped
2 cloves Garlic, Chopped
3 Tablespoons Flour
1 can 8 Ounce) Tomato Sauce
1 can (14 Ounce) Chicken Broth
1/8 teaspoons Black Pepper
1/8 teaspoons White Pepper
1/8 teaspoons Cayenne Pepper
1 pound Medium Shrimp, Peeled And Deveined
1 teaspoon Lemon Juice
2 whole Bay Leaves
2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)

Directions :
In a black cast iron pot melt butter.
Add oil.
Over medium heat sauté all seasonings until wilted, about 5 minutes.
Add flour and blend well.
Add tomato sauce and broth.
Add black pepper, white pepper and cayenne pepper.
Bring to a low boil then reduce the heat and simmer for 30 minutes.
Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.
Serve over boiled rice.
Garnish with sliced green onion tops.

Primal Scotch Eggs

Ingredients :
6 hard-boiled eggs
1-lb ground chicken (or other meat)
1 raw egg
2 tablespoons almond flour
1 tablespoon coconut flour
2-3 tablespoons tapioca flour
1 tablespoon bacon fat, it gives an amazing taste (coconut oil, other oil, ghee, etc)
1/4 teaspoon thyme
paprika to taste
salt and pepper to taste

Directions :
Beat the one raw egg, and mix with the ground chicken. Then add spices to it.
Mix all flours together in a plate.
Remove the shells from the hard-boiled eggs.
Wrap the meat mixture around the eggs forming little egg envelopes. Then dip it into flour. (If your hands are sticky, wet them in warm water then roll eggs in meat mixture.)
Brown the scotch eggs in a pan over medium heat. Flip to other side. Cut one and try if it’s ready.
Place the eggs in an oven or toaster oven at 350ºF/177ºC for 30-minutes
Allow eggs to cool, cut in half, and enjoy it with the side of light salad.


Ingredients :
1 (16 ounce) loaf French bread, cubed
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 (16 ounce) package shredded mozzarella cheese, divided
1 (26 ounce) jar spaghetti sauce
1 (24 ounce) package frozen meatballs, thawed

Directions :
Preheat oven to 400 degrees. In 13×9 inch baking dish, place bread cubes.
In small bowl, combine cream cheese and mayonnaise. Mix well.
Spread mixture over bread cubes.
Sprinkle 1/2 of the shredded cheese over top.
In large bowl, combine spaghetti sauce and meatballs. Mix well.
Arrange meatballs on top.
Sprinkle remaining shredded cheese over meatballs.
Bake 30 minutes or until cheese has melted.


Ingredients :
8 pieces of chicken, your choice breast, thighs, legs, etc.
1 C. milk
2 T. pickle juice
1 tsp. Tabasco sauce
1 egg, beaten
2 C. flour
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ground sage
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
1/4 tsp. oregano

Directions :
Combine milk, egg, Tabasco and pickle juice.
Throw the chicken in with it and marinate for 1 hour in the fridge.
Combine all remaining ingredients in another bowl for dredging.
Now I used a deep fryer, but you can use an iron skillet and heat oil to 350 degrees.
Dredge the chicken in the flour, back to the mixture it was marinating in and then back into the flour.
Place on a cookie sheet and continue with the remaining pieces.
Let sit for 5 minutes before frying.
Place 2-3 pieces at the time in the fryer and cook for 7-8 minutes boneless or 10-12 bone in turning as you go. Just make sure the internal temp. is 160 degrees'.
You can heat the oven to 250 degrees and place the chicken on a cooling rack over a cookie sheet to stay warm and crisp while finishing up the rest.


Ingredients :
For Cake:
1 package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
For Frosting:
2 cups powdered sugar
4 tablespoons milk
1 tablespoon pure vanilla extract

Directions :
In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone.
Pour half of the batter into an ungreased 9x13 inch glass baking dish.
Combine the brown sugar and cinnamon; sprinkle the mixture over the batter in the cake pan.
Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon.
Drag a knife through the cake batter in swirling motions, making a design that looks like a honey bun (or whatever design you want to make).
Bake in a 325 degree oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth. Frost cake while it is still fairly hot.

Coconut Cream Pie

Ingredients :
1 10-inch baked pie crust
1-1/2 cups toasted coconut shreds
2 cups half-and-half
1/2 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 cups heavy cream
1 tablespoon vanilla
White chocolate shavings or toasted coconut

Directions :
Place the coconut shreds in the pie shell.
Place the pie shell on a baking pan lined with foil and coated with cooking spray.
Whisk together the half-and-half, sugar, eggs and vanilla and pour the mixture over the coconut.
Bake the pie for 35 minutes or until golden on top, puffy around the edges, and firm in the center. Cool completely before topping.
For the topping, combine the cream, sugar, and vanilla and whip until stiff peaks form. Spread the topping evenly over the pie. Garnish with white chocolate shavings or coconut. 

7 Up Pound Cake

Ingredients :
1 and 1/2 cups butter
3 cups white sugar
5 eggs
3 cups all purpose flour
3 teaspoons lemon extract
1 teaspoon vanilla extract
3/4 cup 7-up (or other lemon/lime flavored soda)
1and 1/4 cup powdered sugar
2 tablespoons milk
2 teaspoons lemon extract
1 teaspoon vanilla extract

Directions :
Cream together the butter and sugar for about 10 minutes with your mixer set to medium low. Add eggs, one at a time while continually mixing. Then add flour, lemon extract and vanilla extract one at a time. Once mixed (without overmixing), fold in your 7-Up with a spoon.
Pour into a well greased bundt pan, and bake at 325 degrees for about 60 minutes, or until toothpick comes out clean.
Once pan is cool enough to maneuver, flip over onto cake dish and then drizzle with icing while still warm.


Ingredients :
6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and de seeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Directions :
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.
Combine the topping ingredients and sprinkle all over the top of the dip.
Bake the dip for 20-30 minutes or until bubbly.

White Chocolate Beetroot Truffles

Thursday, May 26, 2016 | © 2016 |

 | © 2016 |

These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

  • 3 tbsp Almond milk
  • 2 tbsp Coconut oil
  • 10 g Beetroot powder
  • 200 g White chocolate, cut into small pieces
  • Unsweetened coconut flakes

  1. Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
  2. Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
  3. Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
  4. Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
  5. Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated. | © 2016 |
 | © 2016 | | © 2016 |

Banana bread

Wednesday, May 25, 2016

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 large eggs, beaten
2 tsp. Vanilla extract
4 - 5 large bananas, overly ripened, mashed

Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan. In large bowl, combine flour, baking soda and salt; set aside.
In a separate bowl, cream together the butter and brown sugar. Stir in the eggs and mashed bananas just until well blended. Whisk the banana mixture into flour mixture; just until it's well combined. Pour the batter into the prepared loaf pan.
Bake in preheated oven for about 1 hour, but start checking it at 50-55 minutes OR until a toothpick inserted into center comes out clean. Allow the bread to cool in pan for about 10 minutes before removing from pan onto a wire rack. Cool completely, slice and serve.

creamy lemon squares

for the crust
    4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
    1-1/2 cup (about 24 squares) graham-cracker crumbs
    1/4 cup sugar
for the filling
    2 large egg yolks
    1 can (14 ounces) sweetened condensed milk
    1/2 cup fresh lemon juice (i used 3 lemons)
    Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
    In a food processor, finely grind the graham-cracker squares. Then add in sugar and butter and blend to mix. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
    To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
    Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Quick Italian Cream Cake


1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Banana Sheet Cake with Cream Cheese Frosting

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup white granulated sugar
1/2 cup brown sugar
2 eggs
The scraped insides of one vanilla bean or 1 teaspoon of vanilla extract
1 cup of mashed ripe bananas (2 large or 3 medium bananas)
1/2 cup full fat sour cream
6 ounces cream cheese, room temp
4 Tbsp (1/4 cup) unsalted butter, room temp
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Preheat the oven to 350°F (175°C) . In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Beat together in a mixer the butter and sugars. Beat in the eggs one at a time. Mix in the vanilla and mashed bananas.
Mix in half of the flour mixture, then the sour cream, then the other half of the flour mixture.
Spread batter evenly in a greased 10x15 baking pan. Bake at 350°F (175°C) for 20 minutes, or until nicely browned and the surface bounces back when you press it with your finger. Cool completely before frosting.
To make the frosting, mix all of the ingredients together with an electric mixer. If too stiff to spread, add a teaspoon or two of water. Spread the frosting evenly over the cake and slice to serve.

Taco Casserole


7oz. bag Nacho Cheese Doritos, crushed
1 lb lean or extra lean ground beef
1/2 cup diced onion (optional)
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese


Shredded Lettuce. diced tomatoes,sour cream.guacamole,salsa, jalapenos or any taco toppings you might like
Brown beef and onion in skillet ,drain off any fat add seasoning mix according to package directions
Layer ingredients in 9 x 13 pan as listed - crushed chips, seasoned meat and 2/3 of cheese
.Bake at 350 * for 15 minutes.
Remove from oven and top with shredded lettuce tomatoes and remaining cheese along with any of you favorite taco toppings 

Apple Fritters

Tuesday, May 24, 2016


1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

2 cups powdered sugar
1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

2-Ingredient Lemon Bars

1 box angel food cake mix
2 21 oz cans lemon pie filling

Mix dry cake mix and cans of pie filling together in large bowl. I just mixed it by hand.
Pour into greased 9 x 13″ baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown. NOTE...Mine took the full 25 minutes to get done and did not brown on top at all :)
Cool on wire rack and sprinkle with powered sugar. It has a melt in your mouth spongy texture.
2 Ingredient Lemon Bars
Oh yeah you read that right only Two simple ingredients to make these melt in your mouth ( middle of the pie) lemon squares! Yep this is like you cut your self a slice right out of the middle of the pie!

Grilled Cabbage

Cabbage (I had a lg cabbage I split with my mom so my half had 4 quarters)
4 T. butter
onion powder

How to make it :

Lay 4 tin foil squares on counter.
Lay cabbage one side down.
On the up side place 1 T. butter, salt, pepper and onion powder.
Wrap tightly with foil. Repeat with other 3 quarters
Place on grill for 15 minutes of under tender.

Breakfast casserole in the crock pot

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

How to make it :

Spray crock pot and evenly spread hash browns at the bottom.
Crack 12 eggs in a large bowl.
Mix well (and slowly) using a whisk.
Add the milk.
Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
Cook the sausage on high heat, drain and set aside.
Add sausage on top of hash browns.
Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
Mix it up well. Or good, depending on where you're from.
Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
Turn the crock pot on low for 6-8 hours.

Crockpot Chicken and Gravy

Monday, May 23, 2016


2lbs boneless, skinless chicken breasts
14 ½ oz can chicken broth
2 packets of chicken gravy mix

1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.

2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.

3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. Yum!


1/4 cup wheat protein isolate, 1 ounce
2 tablespoons cocoa
1/4 teaspoon baking powder
1/4 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter, melted
1/4 teaspoon vanilla
1 tablespoon water
1 egg
Mix the wheat protein isolate, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, vanilla, water and egg. Mix briskly with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap and vent by cutting a small slit in the center. Microwave on HIGH 1 minute until set, but still a little moist on top. Add a few seconds more, if too moist. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.
Makes 2 servings
Can be frozen

Chicken spaghetti

1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped

1Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Apple Cake with Vanilla Cream Sauce

Apple cake
7 medium apples (any baking apple will do)
1 1/4 cup canola oil
1 cup sugar
3 large eggs
3 cups whole wheat flour ( or all purpose flour or half and half whole wheat and all purpose)
1 tsp ground cinnamon

Cream sauce
2 cups heavy cream
1/2 cup sugar
8 tbsp butter
1 tsp vanilla extract

Preheat oven to 350 F. Grease a 13 X 9” baking pan.
Rinse core and slice the apples into a bowl and set aside.
With an electric mixer, beat the oil, sugar and eggs together until creamy. Fold the whole wheat flour and cinnamon into the egg mixture.
Stir the sliced apples until well blended.
Pour the batter into the pan and bake for 45 minutes to 1 hour until golden.
For the Cream sauce. In a saucepan, combine all the sauce ingredients and bring to a boil over medium heat, stirring constantly. Reduce heat and continue to stir until mixture thickens slightly 10-15 min. Serve warm over Apple Cake

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