Chocolate Turtle Cake

1 box devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.

Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.

Beef and Broccoli Stir Fry

1 lb sirloin trimmed and sliced into thin pieces (since I have small children I go ahead and slice the meat into bite sized pieces)
1 lb of broccoli flowerets cut into bite small pieces
8 oz can of sliced water chestnuts (it's in the recipe so I feel obligated to jot this down, but we skip this ingredient when we make it)

Stir Fry Mix Ingredients
1 can chicken broth
3 Tbsp corn starch
1/4 cup of orange juice (plan ahead and have waffles for breakfast so you have some orange juice ready)
3 Tbsp sugar
3 tbsp soy sauce
1 tsp ginger
1/2 tsp garlic powder
1/2 tsp salt

In a large skillet, saute broccoli and beef on med-high for 2 minutes. Cover and let simmer for 5 minutes. Pour stir fry mixture over broccoli and sirloin and stir constantly until thickened. If the broccoli needs more time to cook you can re-cover the pot and keep warm until ready to serve. Serve over steamed rice.

**I am going to mark this recipe a pantry meal since most of the ingredients are easy to keep on hand. The exception is the broccoli, but you can get around this by keeping a bag of broccoli flowerets in the freezer. Cook the sirloin by itself, microwave the broccoli and then combine the two components with the sauce. Carry on with the directions above.

White Chicken Chili

This is something that we have discovered recently but has quickly become a family favorite.

Ingredients
1 Rotissere Chicken (buy at the grocery store, bring home and have your husband or significant other pick all the meat off the carcass and toss the nasty looking remains...at least that is what I do)

1 onion chopped
2 cans chicken broth
2 cloves minced garlic
1 tsp cumin
1 tsp oregano
1 tsp salt
2 tbsps lemon juice
2 cans great northern beans, drained
1 can corn, drained

Heat a soup pot and drop the chopped onions into the bottom to begin cooking. Add the rest of the ingredients and stir. Add the chicken. You can use extra chicken stock here to make the soup the consistency you want, make it stretch further or to make sure there is enough moisture if by chance you end up with an unusually large chicken. If you add extra broth adjust the seasonings accordingly (especially the cumin). Let the soup simmer for a bit...everything in this recipe is precooked so if you are in a hurry this can be served as soon as all the ingredients are warmed through. If you need more time to prepare additional components to the meal or to set the table you can leave this simmering away to meet your needs. We serve this soup with homemade cornbread and honey butter (another family favorite.)

Asian Lettuce Wraps

1 tsp cornstarch
2 tsp dry cooking sherry
2 tsp water
salt and pepper
1.5 lbs. boneless skinless chicken
5 tsp sesame oil (divided)
1 tsp fresh minced ginger
2 cloves garlic
8 oz can bamboo shoots, minced
8 oz can sliced water chestnuts

Cooking Sauce:
1 tsp Hoisin sauce
1 tsp soy sauce
1 tsp dry cooking sherry
2 tsp oyster sauce
2 tsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch




Mix all ingredients for cooking sauce in a bowl, set aside. In a medium bowl, combine corn starch, water, sherry (I just use more water when I don't have any cooking sherry), soy sauce, salt and pepper and chicken (chicken should be cut into very small pieces, this is easiest to do when the chicken is slightly frozen) (I use my food processor to grind it up). Stir to coat chicken thoroughly. Stir in 1 tsp oil and let sit 15 min to marinate. Heat wok or large skillet over medium high heat. Add 3 tsp oil, then add chicken and stir fry for about 3-4 min, set aside. Add 2 tbsp oil to pan, add ginger, and garlic, stir fry for about 1 min. Add bamboo shoots and water chestnuts, stir fry for an additional 2 minutes. Return chicken to the pan, Add mixed cooking sauce. Cook until thickened and hot. Serve on Iceberg or Bibb lettuce leafs.

Tortilla Soup

Tortilla Soup

1 bottle of Salsa

1 can chicken broth

1 can tomato sauce

1 can chunked chicken

1 can corn

1 can black beans (if your salsa doesn’t have them)

A couple of dashes of Worcestershire Sauce

Heat to boiling and then simmer until ready to serve.

Serve over tortilla chips and top with cheese and sour cream.

These are large cans and bottles, although this recipe is very forgiving and I just dump in what I have. Sometimes I will add petite diced tomatoes to give it a little extra nutrient or an extra can of corn. This is just fine immediately, but it also really good the next day.

Our Favorite Hot Chocolate

nocoupons

• 2 1/2 cups whole milk
• 2 cups half-and-half
• 4 ounces bittersweet chocolate, chopped
• 4 ounces milk chocolate, chopped
• 1 tablespoon sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon instant espresso or coffee powder
• 4 to 5 vanilla beans or cinnamon sticks, for garnish

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

Baked Potato Soup

Approx. 10 med. baked potatoes

2/3 c. butter

2/3 c. flour

3 c. milk

3 c. chicken broth

3/4 tsp. salt

1/2 tsp. pepper

4 green onions or 1/2 sauteed onion

12 slices bacon, cooked and crumbled

2 c. shredded cheese

1 c. sour cream

1. Cut potatoes in half, scoop out pulp and put in small bowl.

2. Melt butter in large kettle, add flour. Gradually stir in milk and

chicken broth. Continue to stir until smooth, thickened and bubbly.

3. Stir in potato pulp, salt, pepper, and 3/4 of onions, bacon and cheese.

Cook until heated. Stir in sour cream.

4. Transfer to slow cooker set on low. Top with remaining onions, bacon

and cheese.

** The cheese and sour cream are optional, and you can substitute ham for

the bacon. Enjoy!

Scones & Honey Butter

When my family calls and asks for a recipe I usually email it so I come here and post the same recipe since it is already typed up. If you think of something like a biscuit when you think of scones this is not the recipe you want, but if you think of fry bread or something donut like you will love this!

Scones:

Scald 3/4 a cup + 1/8 of a cup milk in the microwave for about 3.25 minutes

In a seperate bowl whip:
1 eggs
1/4 cup cold water
1/4 cup oil

Add Milk.

In a seperate bowl mix"
3 1/2 cups flour
1/4 cup sugar
1 tbsp yeast
1/2 tsp salt

Add wet and dry ingredients together and mix well. Shape dough into a round. Put dough in a large oiled plastic bowl and let rise.
To cook: Fry in hot oil until golden brown on both sides.
Serve with Honey Butter.

Honey Butter
1 cup honey
1 cup karo syrup
1 cube butter
1/4 tsp vanilla.

Mix Well.

Chocolate Pomanders

Chocolate Pomanders



* 1 cup chocolate chips

* 1/2 cup sugar

* 1/4 cup light corn syrup

* 1/4 cup water

* 1 teaspoon almond flavoring

* 2 1/2 cups crushed vanilla wafers

* 1 chopped walnuts

* Red and green colored sugar



* Combine the chocolate chips, sugar, corn syrup, and water in a glass or metal bowl. Place the bowl over a pot of simmering water to melt the chocolate chips, stirring occasionally. Once the chips are melted, stir the almond flavoring into the mixture and remove from the heat.


* Meanwhile, mix together the vanilla wafers and nuts in a bowl; set aside. Pour the chocolate mixture into the bowl; mix until evenly coated. Shape the mixture into small balls; roll in colored sugar. Store in a covered container. (These taste best if you store them for a day or two before eating them so that the flavor can develop)

Marinated Flank Steak

This is the recipe I grew up with....and Jason LOVES it it so I guess it is pretty good...It is kinda like a teriyaki marinade

1 1/2-2 1/2 lb flank steak
3/4 cup vegetable oil
1/4 cup soy sauce
3 TBSP honey
2 TBSP vinegar
1 tsp garlic powder
1/2 tsp ginger
5 green onions chopped

Mix ingredients. Place steak in a 9x13 pan. Pour marinade over meat and marinate at least 8 hours or overnight in the refrigerator. BBQ and enjoy!

Chocolate Mousse Ganache Cake

My dh asked me last year what kind of cake I wanted for my birthday, we both like to cook and we were feeling creative so we came up with this. It is AMAZING so I thought I would share:

Don't be scared, it's worth the effort!

****************THE CAKE*******************

Duncan Hines box mix can't be beat, so grab a box of devils food cake and back according to the package directions. Use round pans.

Remove the baked cake from the pans and allow to cool. This is important!

*********THE MOUSSE***************

While the cake is cooling make your chocolate mousse filling:
This looks like a lot of work and the first time we made it, it took a long time to make, but I promise it gets easier with practice and is worth it for the results

(Tyler Florence's Chocolate Mousse Recipe)

• 6 ounces semisweet baking chocolate, chopped (I use chocolate chips)
• 3 tablespoons unsalted butter, at room temperature
• 3 large eggs, separated
• 1/2 teaspoon cream of tartar (I've left this out when I don't have any on hand)
• 1/4 cup plus 2 tablespoons sugar
• 1/2 cup heavy cream, cold
• 1/2 teaspoon vanilla extract

Directions

Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly.

(When I am in a hurry I have melted the chocolate in the microwave on the defrost setting, you really don't want to warm the chocolate, just get it to loose its shape)



Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.


In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.


In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.


Now that you've got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not over work the mousse or it will be heavy.



Cover and chill for several hours.


Back to the cake, set one round on a plate. Spoon the chilled mousse on top of the round and spread so it looks nice. Pile it on, this layer will be kinda tall. Now put the whole thing in the freezer for a bit. Not to freeze it but you want the mousse layer to be strong enough to support the weight of the top layer. We have frozen the cake before on this step and it still tastes great and melts fast, so freeze if that is easier for you (or you forget you left it in the freezer)

***************The Ganache******************

When you are ready to serve make the ganache:


For the ganache:

1/2 cup heavy cream
8 ounces good semisweet chocolate chips

For the ganache, cook the heavy cream, chocolate chips, in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Now, set the top layer (this will be unfrozen since just the bottom layer and mousse have been in the freezer) on the mousse. Pour the ganache on top of the chocolate cake and spread it to the edges, allowing it to drip down the sides of the cake.

************EAT UP*************

It's ready! I make an extra batch of whipped cream with the leftover heavy cream from making the ganache and serve spoonful on top. You could also serve with a scoop of vanilla ice cream which is delicious with the ganache. Use any extra ganache as a topping for the ice cream.

Enjoy!


I've told my husband that this recipe is going to make me famous someday. We joke about opening a restaurant when we are old- or if I ever write a cook book or something this is definitely going in it. Get it here while I am a small fry and it is free.
Thanks for letting me share!
-Melissa

Pistachio Lime Chicken

We made this for dinner recently and I was thinking about it, this is the meal my 7 year old request more than anything else (including eating out or pizza night in) We eat this for her birthday, anytime she goes out of town and when she returns. It is also a fun family meal because the kids can help shell the pistachios while you get the chicken cooking. (my 2 year old even helps shell pistachios!)

4 boneless skinless chicken breasts
2 tbsp butter
2 tbsp olive oil
2 medium garlic cloves minced
2 limes juiced
1/4 tsp ground pepper
1/2 pistachio nuts coarsly chopped
1 pound linguini cooked al dente (you can add 2 tbsp butter to the cooked noodles if you don't want them to stick)

The recipe calls for cutting the chicken into strips but I cube it so that it is already bite sized for the kiddos. In a large frying pan put 2 tbsp butter and 2 tbsp oil, heat over medium until butter melts. Add chicken and cook through. When chicken is almost cooked through add the garlic. Give it a minute to heat the garlic, but be careful not to burn. Remove chicken from the frying pan and set aside. Add pistachio nuts to the frying pan and stir until lightly toasted. Stir in lime juice and pepper then add the chicken back to the pan and stir to coat. Serve the chicken over the noodles.

I keep a bottle of lime juice in the fridge so I don't have to worry about finding fresh limes when I make this. If you do this and keep extra pistachios around then you will almost always have what you need on hand to make this.
My girls are 9 and 4 and they both love this so it kid approved.

Dill Chicken Salad

Dill Chicken Salad

1 pkg. (16) ounces spiral pasta, cooked and drained
2 c. cubed cooked chicken
1 c. chopped celery
1/3 c. chopped onion
1 pkg (10 oz) frozen peas, thawed

Dressing:
1 envelope (1 ounce) ranch salad dressing mix
2 c. sour cream
1 c. mayonnaise
1 c. milk
3 Tbsp. minced fresh dill or 1 Tbsp dill weed
1/2 tsp garlic salt

In a large bowl, combine the first five ingredients; mix well. Combine dressing
ingredients; whisk untl smooth. Pour over salad; toss to coat. Cover and re-
frigerate for at least 2 hours. Yield: 10-12 servings

Enjoy!!!

-Melissa

One Dish 3 Ingredient Microwave Fudge

So Walmart has set up there holiday baking aisle and I couldn't help but grab the stuff to make this super easy chocolate fudge. It is the quickest way I know to get a chocolate fix besides a candy bar.

3 cups of chocolate chips (milk, semisweet or a combination of the two)
1 can sweetened condensed milk
1/4 cup of butter

I usually use 1/2 milk chocolate and 1/2 semi sweet, but today I did 2 cups milk chocolate and 1 cup semisweet. This is a fun way to get flavor variations. When dh is out of town I use 1/2 mint chocolate chips (dh doesn't like mint).

Anyway I use an 8x8 glass pan and add the chips, sweetened condensed milk and butter. Give it a quick stir and throw it in the microwave for 3 minutes on 50% power. Stir and put back in the microwave for 2 more minutes at 50% power again. Stir and smooth out the top. Use a spatula to scrape the sides of the pan clean above the layer of chocolate and then cover with plastic wrap and put in the fridge to set up. Cut into squares and enjoy!