Saturday, April 13, 2013

Cream Cheese for Brownies

This cream cheese batter can be added to any boxed or from scratch brownie recipe.

For a 9 X 13 pan:

Cream together 4 Tbsp. butter and 6 oz. cream cheese.  Gradually add 1/2 C. sugar; cream well after each addition.  Blend in 2 eggs, 2 Tbsp. flour, and 1 tsp. vanilla. Set aside.  After mixing the brownie batter, spread about half of it in a 9 X 13 pan.  Spread the cheese mixture over the top; spoon on remaining brownie batter.  Zigzag through batters with a spatula to marble.  Bake according to brownie instructions, possibly adding more time.

Saturday, April 6, 2013

Slow Cooker Chocolate Lava Cake

This cake is probably not the same quality as oven cake, but it was delicious and oh so easy!

1 box Triple Chocolate Fudge cake mix
1 1/4 c. milk
1/2 c. oil
3 eggs
1 box instant chocolate pudding mix
2 c. milk
1 bag (12 oz) milk chocolate chips

1. Spray the slow cooker with cooking spray (I used a liner, a very good idea!)
2. In a large bowl, beat cake mis, 1 1/4 c. milk, oil, eggs with electric mixer as directed on cake mix box. Pour into slow cooker
3. In medium bowl, beat pudding mix and 2 c. milk with whisk as directed on box. Pour into slow cooker over cake batter. DO NOT MIX. Sprinkle chocolate chips over the top of mix
4. Cover; cook on low heat setting 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake

Hawaiian Teriyaki Bowl

This is similar to Rumbi's chicken bowl - could change to noodles or just have vegetables and sauce

Coconut Rice
2 c. long grain white rice (brown rice works alright)
2 c. water
3/4 can coconut milk
1/2 Tbsp. sugar

1. Put all ingredients in a rice cooker*
2. Stir
3. Cook until timer goes off
*If you don't have a rice cooker, combine water, milk, sugar and rice in a sauce pan over medium heat. Bring to a boil. Cover, reduce heat and simmer for about 18-20 minutes

Hawaiian Teriyaki Sauce
3/4 c. teriyaki sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce (pinch chili powder + garlic)
1 tsp. ginger
1/4 tsp. salt
1/2 Tbsp. brown sugar
1/4 c. cornstarch
1/2 c. water

1. Combine teriyaki sauce, soy sauce, chili & garlic, ginger, salt, and brown sugar in a small sauce pan
2. Bring to a boil over medium heat
3. Meanwhile combine cornstarch and water in a separate bowl
4. Reduce sauce to simmer
5. Add cornstarch water to sauce slowly to thicken
6. Simmer for a couple of minutes
7. Set aside until ready to serve

Vegetables and Chicken
1 Tbsp. oil
3/4 c. grated carrots
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 c. chopped broccoli florets
(I like to add black beans)
2 chicken breasts

1. Cut chicken into small pieces (cook however you want - boil, grill, saute)
2. Put oil and vegetables in a large pan over medium heat
3. Saute for about 6-7 minutes
4. When chicken is done cooking, add to vegetable mix (Aleasha added shrimp - any type of protein)

Arrange bowl with rice on bottom, then vegetables and protein, then sauce

Tortellini and Vegetable Bake

  • 10 oz dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1 medium carrot, thinly sliced
  • 1 1/2 c. sugar snap peas, halved crosswise
  • 1 Tbsp. butter (optional)
  • 1 lb. chicken breasts, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms (gross)
  • 1/3 c. chicken broth
  • 2 Tbsp. snipped fresh oregano or 1-1/2 teaspoons dried oregano
  • 2 tsp. flour
  • 3/4 tsp. garlic salt
  • 1/2 tsp. pepper
  • 1 c. milk
  • 8 oz cream cheese (I used Plain FF yogurt)
  • 1 Tbsp. lemon juice
  • 1 c. quartered cherry tomatoes (unless you're feeding the Case's:)
  • 1 small red or green pepper, coarsely chopped
  • 2 Tbsp. grated Parmesan cheese
    1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
    2. Meanwhile, heat butter in a 12-inch skillet (or use oil). Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
    3. Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese/yogurt. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
    4. 4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. 

    BBQ Crock-pot Chicken

    This recipe is easy, and has a lot of veggies in the mix that become hidden in the meat - love hidden vegetables!

    from Full Belly Sisters blog

    (serves 8-10)

    • 1 large onion, quartered and sliced thin
    • 2 large carrots, grated
    • 2 celery stalks, grated
    • 1 large zucchini, grated
    • 1 large apple (with skin), grated
    • 4-5 cloves garlic, chopped
    • 2 to 2 1/2 lbs. boneless, skinless chicken thighs or breasts


    • 1 cup barbecue sauce (homemade or bottled)
    • 2T honey
    • 2T spicy brown mustard
    • 1T apple cider vinegar
    • 1T worcestershire sauce
    • salt, to taste
    1. Spray the crockpot with non-stick cooking spray
    2. Line the bottom of the crockpot with onions, vegetables, apple, and garlic; place chicken on top of veggie mix
    3. Mix sauce ingredients in a bowl then cover chicken with sauce
    4. Cook on low for 5-7 hours (I like to boil the chicken first so it's shorter) then shred the meat using two forks
    5. Serve with buns and toppings, delish!

    Spinach Artichoke Dip

    Easy and tasty, but definitely not healthy!

    Spinach Artichoke Dip


    • 8 oz cream cheese (use FF)
    • 16 oz sour cream (use FF)
    • 1 stick butter
    • 1 1/2 - 2 c. shredded Parmesan cheese (not the canned stuff)
    • 14 oz quartered artichoke hearts, drained and coarsely chopped
    • 4 oz jalapeƱos, drained and diced (optional, I didn't use this)
    • 10 oz frozen spinach (I used 4 handfuls of fresh shredded spinach)
    • 2-3 garlic cloves, pressed
    1. In a medium sauce pan over medium heat, melt together cream cheese, sour cream, butter, and parmesan cheese. Stir frequently until melted and an even consistency. It's ok if it starts to bubble
    2. Stir in coarsely chopped artichoke hearts, jalapeƱos, and spinach. Once mixed, stir in pressed garlic
    3. Serve hot with crackers, chips, or vegetables