Chocolate Cream Cheese cake or cupcakes

This is my favorite recipe

1 1/2 C Flour
1 C Sugar
1/2 tsp salt
1/4 C cocoa
1 tsp soda
1 C water
1/3 C oil
1 tsp vinegar
1 tsp vanilla

Sift flour, sugar, salt, cocoa & soda and mix well. Add other ingredients. Mix well and fill cupcake papers 1/3 full.

FILLING:
1 - 8 oz pkg cream cheese
1- 6 oz pkg chocolate chips
1 egg
1/3 C sugar
(I add a tsp vanilla as well but the recipe doesn't call for it :D )

Mix well all ingredients and put 1 TBSP filling on top of cake mixture in each cupcake paper. Bake at 350° for 20-25 minutes. Eat warm or chilled. Makes 1 1/2 dozen.

I also like to do this in a bundt pan and dump the cream cheese mixture in the center and so it is a surprise cake. When I was growing up my mom made a variation of this recipe and they were called treasure cupcakes because the cream cheese was hidden inside.

Crock Pot Indonesian Chicken

So I think I got this from SavingDinner.com but I am not sure where it came from.

I was skeptical of this recipe at first but it now will find a home on my short list of yummy meals that don't take a lot of time! Everyone loved it at my house ( I stopped counting Meka in everyone cuz she is in an anti eating phase), and our 2 extra guests Peter (Isaac's bro) loved it and wants the recipe and Brit loved it too!

INGREDIENTS: (Serves 4)
8 skinless chicken thighs (I used Chicken Breast and Tenderlion)
2 tablespoons low sodium soy sauce (I use Braggs Amino Acids instead of Soy Sauce)
4 cloves garlic, pressed
1 tablespoon grated fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper (or less depending on your heat index)
1/2 cup peanut butter

COOKING INSTRUCTIONS: In a small bowl, combine soy sauce, garlic, ginger, sesame oil, and cayenne pepper. Place chicken in a slow cooker. Spoon sauce mixture over the top of the chicken. Cover and cook on low heat setting about 6 1/2 to 7 hours, or until chicken is tender and fully cooked. Remove chicken from crock pot and stir peanut butter into juices until smooth. Spoon sauce over chicken to serve.


So in posting on this site I have realized I don't always read my recipes all the way through, so I added the PB to the sauce mix cooked it on the PB, next time I will try the other way as stated above, I am sure either way will be good.

Citrus Pork Stirfry

This is out of an old Kraft Food & Family magazine. The recipe is for the grill, but I made it in a skillet on the stove. Everybody liked it except for the warm oranges. They suggested using orange juice next time.


Prep: 10 min. | Total: 25 min.

1lb. thinly slices pork loin
2 cups broccoli florets
2 cups slices carrots
1/2 of a peeled orange, cut into large chunks
1/4 cup Kraft Italian Dressing
2 tsp. soy sauce
1/4 cup toasted cashews

Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing, and soy sauce in a bowl.

Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Grill 15 minutes, stirring often, until pork is cooked through and vegetables are crisp-tender.

Sprinkle with cashews. Serve over cooked rice, if desired. Makes 4 servings, 1 1/2 cups each.

**Also good with peanuts instead of cashews.

Lime Rice

Better late than never, right? This is out of my MILs ward cookbook.

4T butter
2 1/2 c. rice (minute rice will work)
4 1/2 c. chicken broth
1 1/2 tsp. salt
pepper to taste
juice and zest of 4 small lines
4T. cilantro, chopped
1/2 tsp. cumin

In a rice cooker, melt the butter, then add the rice and coat the rice with the butter. Add the broth, salt, pepper, lime, cilantro, and cumin. Mix well and cook.

This was very good with the garlic lime chicken. I used the extra 'sauce' from the chicken and poured it on the rice.

Fettuccini Alfredo

I got this recipe out of the new paper.
So my family LOVED this one, I thought it was okay. I think it needs some more flavor maybe a bit of salt or use garlic salt instead of garlic powder. I am still questing for a good easy Alfredo recipe that doesn't use a packet! :)

8oz dry fettuccini noodles
1 can low-fat evaporated milk
2 tbsp butter
2 tbsp flour
1/3 C Parmesan Cheese
1 tsp basil
¼ tsp garlic powder
2 tbsp parsley
¼ tsp nutmeg
Salt and pepper to taste
Additional add-ins: bacon pieces, chicken, broccoli, or spinach

Cook noodles according to package directions. Meanwhile, melt butter in saucepan over medium heat. Add flour and mix until smooth. Slowly add evaporated milk, whisk until smooth. Stirring often, bring to a slow boil until slightly thickened. Turn heat to medium low and add all other sauce ingredients. After sauce is heated through and smooth, add optional ingredients, toss with noodles and serve. Serves 4. Can double for large groups.

Mini Meatloaves or My Favorite Meatloaf

The original recipe is from SavingDinner.com but I have modified it to my liking.

INGREDIENTS: (Serves 4- with leftovers)
1 1/2 pounds extra-lean ground beef
1 cup soft bread crumbs, add more to the consistency you want ( I make my own bread crumbs in the blender, I also add the Italian seasoning to the blender and mix them together well)
1 tsp dried Italian seasoning or more if you like more flavor, I use at least a TBSP
1/4 cup ketchup
2 zucchini shredded (I food process mine as small as possible)
1 egg, slightly beaten
Salt and pepper to taste
COOKING INSTRUCTIONS: Pre-heat oven to 400 degrees. In a large bowl, combine all ingredients, except ketchup, mixing with very clean hands (the only way to make meatloaf). Place about 1/3 cup of the meatloaf mixture into each of 12 muffin cups, pressing lightly, but not squishing it in. Then spread a little ketchup over the tops. Bake for 20 minutes, or until centers are no longer pink. Serving size is 2 mini-meatloaves. Use a knife around the edges to get your mini meatloaves out. You will have 4 little guys left over to either freeze or have for lunch the next day.
REGULAR SERVING SUGGESTIONS: Serve with garlic mashed potatoes

I usually make a loaf these days as I am too rushed to use the muffin pans since I only have one, when I get another muffin pan I will probably go back to the mini meatloaf style. My girls loved the mini meat loaves.

Lemon Garlic Roasted Potatoes

8 or 9 Red Potatoes
½ C Butter
2 TBSP Parsley
1 tsp Lemon Zest
3 TBSP Lemon Juice
1 tsp Garlic Salt or real garlic and salt
¼ tsp Pepper
Heat ingredients in casserole dish until butter is melted. Add diced potatoes and cook at 350 for 20 to 40 min until potatoes stab easily and are “roasted” around the edges. Serve Immediately

So as I am dicing the Red Potatoes I put the casserole dish in the oven with the butter in it while the oven preheats. Once the butter is melted I add the other ingredients except the potatoes and mix well, then I add the potatoes to fill the casserole dish and just keep stirring/mixing so the potatoes all get covered. I stir/mix the potatoes about every 5-10 min while cooking so they all get the roasted edges. I no longer measure my ingredients except the butter I just put it together, this is the recipe I started with and then I tweaked it to my liking. I usually don't put in Lemon Zest or Pepper.

Bacon Mushroom Chicken

This is a yummy recipe, that I love to serve with Lemon Garlic Roasted Potatoes (see next post)
everyone at my house loves this chicken.


INGREDIENTS: (Serves 4)
1/4 cup butter, melted
4 large chicken breast cutlets ( i usually do 6 breast and only increase the bacon)
Salt and pepper to taste
2 cloves garlic, pressed, divided
4 slices bacon (or use turkey bacon)
1 cup mushrooms, sliced
1/2 cup heavy cream OR light cream/ half and half)
COOKING INSTRUCTIONS: Pre-heat oven to 350 degrees. Pour melted butter into a baking pan or dish. Place the turkey cutlets in the buttered pan or dish. Add salt, pepper and 1 clove garlic over the top of the turkey. Turn cutlets over and add the other garlic clove and salt and pepper to taste. Place raw bacon on top of turkey cutlets, then top with mushroom slices. Bake, uncovered, for 20 to 25 minutes, or until cutlets are done. Remove turkey, bacon and mushrooms to a serving plate and keep warm. Pour juice from baking pan or dish into a saucepan and scrape up any bits from the bottom of the pan or dish (if you are using a metal baking pan, you can just use the pan right there on the stovetop and skip the saucepan). Add the cream and heat over medium heat, being careful not to boil the cream or it will break. Use a whisk to blend in cream. Pour sauce over the chicken.

Enchilada Bake

I am not sure where I picked up the recipe, but it is very yummy! I was thinking enchiladas when I went to make it but it is actually Enchilada Lasagna.

I used reg flour tortillas since I always have them on hand. I didn't read the part about covering, I just baked it for 20 min uncovered and it was fine.

1 can (19oz) mild enchilada sauce, divided
1 can (15.25oz) corn, drained ( I used frozen)
1 can (15oz) black beans, rinsed
1 lb. shredded cooked chicken
2 tbsp cilantro
12 corn tortillas, divided
1 ¼ C shredded Monterey jack cheese, divided

Heat oven to 350. In bowl, combine ½ can of encilada sauce, the corn, black beans, chicken, and cilantro. Line the bottom of 9x13 baking dish with 4 corn tortillas, and top with half of the chicken mixture. Sprinkle with ¼ C cheese. Place 4 more tortillas on top, and then remaining chicken mixture and another ¼ C cheese. Top with 4 tortillas and cover with remaining enchilada sauce. Cover and bake 20 minutes. Remove foil and sprinkle remaining cheese. Bake 10 minutes more.

Serves 8
Prep time 15 minutes
Cook time 30 minutes

Beef Stroganoff

This recipe was also from the Kirkland Canned Beef package.

1 can roast beef chunks, drained
12 oz egg noodles
4 tbsp butter, separated
1 small onion, chopped
8 oz sliced fresh mushrooms
¼ c sherry wine
(2 tsp vinegar and fill the rest of the 1/4C with chicken stock, or water)
8 oz sour cream
¼ tsp each salt & pepper

Cook egg noodles according to package instructions. While noodles are cooking, melt 2 tbsp butter in a large skillet over medium heat; add chopped onions and mushrooms, and sauté until tender, about 5 minutes. Remove from pan and reserve. Add sherry to pan and cook down to half the volume (about 5 minutes), then add sour cream, drained roast beef, reserved onion and mushroom mixture, and salt and pepper. Cook for 1 to 2 minutes until warmed through. Drain noodles and toss with 2 tbsp butter and top with beef mixture.

This was very good but I thought the sauce to Meat ratio was a little meat heavy, so I will probably 1 & 1/2 the sauce part to make is a bit saucier. Isaac loved it the way it was.

But Kiri liked it too, Meka refused to try it but currently she won't even eat mac n cheese! :D

Beef Taquitos

This recipe came off the cans of Kirkland Signature Premium Brisket Roast Beef.

2 Cans roast beef chunks, drained
1 small green chilies, drained
½ tsp chili powder
½ tsp garlic powder
16 tortillas
optional: sour cream, guacamole, or salsa

Preheat oven to 400°. Line baking sheet with parchment paper (or place a baking rack over the baking sheet).

In a large bowl, mash the drained beef until shredded. Blend in chilies and seasonings, then divide into 16 portions. (it made about 11 on the regular flour tortilla shells)

Wrap the tortillas in a damp paper towel and warm in the microwave for 1 to 2 minutes until tortillas are completely flexible. Place one portion of filling in each tortilla and roll up tightly. Place the rolled taquitos on the prepared baking sheet; spray tops lightly with oil. Bake for 20 min until golden brown and crispy, watch them, ovens very and they over cook quickly. Serve with salsa, guacamole & sour cream.

It was liked by all the parents! I will add shredded cheese next time! (the kids had mac n cheese that night) Also I used the raw tortilla shells to make these and just cooked them right before making the taquitos.

Orange Chicken

• 2 tablespoons vegetable oil
• 1 pound chicken, cut into thin strips
  
• 1/4 cup orange peel, cut into slivers
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 2 tablespoons cornstarch
• 1 cup beef broth
• 1/4 cup orange juice
  
• 1/4 cup soy sauce
  
• 1/4 cup orange marmalade
• 1/2 teaspoon crushed red pepper flakes

1. In a wok or skillet, heat oil over medium-high heat. Add chicken strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.
3. In a medium bowl, combine cornstarch, broth, soy sauce, orange juice, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot. **I didn't have any marmalade, so I added a little peach jam and some orange slices, sliced thin. It was YUMMY!!
   

Cheesy Meatbal Skillet

I got this recipe out of the Kraft Food & Family Magazine, Holiday 2006 issue. All the family liked it, which is such a nice thing to have happen at dinner time!

Prep: 10 minutes | Total: 35 minutes
1lb. lean ground beef
10 Saltine crackers, crushed (about 1/2 cup)
1/4 cup Italian dressing, divided
1 beef bouillon cube, dissolved in 1/2 cup boiling water (I just used some beef broth)
1/2 cup sour cream
1 cup shredded cheddar cheese

Mix meat, crackers and half of the dressing until well blended. Shape into 23 (1-inch) meatballs.

Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 minutes or until browned, turning occasionally. Add bouillon; simmer 5 minutes. or until meatballs are cooked through.

Stir in sour cream; cook 30 seconds or until heated through but not simmering, stirring frequently. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese melts.

Makes 4 servings, 1/4 recipe each.