My sister made these brownies this last weekend and I ate two LARGE ones because they were so yummy. She got the recipe from a missionary she knew in Filer, and has no idea what the real name of the recipe is. So, she just calls them Elder Nash Brownies. It works! I am going to be making these for our Death by Chocolate Girls Night next week, because seriously girls....you will die when you eat them!
1 German Chocolate Cake Mix
1/2 cup evaporated milk
2/3 cube better, melted
Spread 1/2 the batter on bottom of a 9x13 pan. Bake at 350 degrees for 8 minutes.
Meanwhile, melt in saucepan the following ingredients:
50-60 caramels
1/2 cup evaporated milk
When cake is done, sprinkle with one bag of chocolate chips. Pour caramel syrup on top of chocolate chips and add remaining dough in clumps on top of the chocolate chips. Cook again for 16-18 minutes.
Eat! Enjoy!
Monday, March 31, 2008
Thursday, March 27, 2008
Strawberry Mousse
This is a lighter alternative for the yummy chocolate dessert posted below. :0) Lighter as in literally a lighter, fluffier dessert, and also as in less fat.
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. vanilla
1/2 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1/2 cup cold water
2 cups thawed COOL WHIP Fat Free Whipped Topping, divided
2 cups sliced strawberries
BEAT cream cheese and vanilla in large bowl with electric mixer on low speed until well blended; set aside.
STIR boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Add cold water; stir until slightly thickened. Gradually add to cream cheese mixture, beating after each addition until well blended. Gently stir in 1-1/2 cups of the whipped topping and the strawberries.
SPOON evenly into 10 small dessert dishes. Refrigerate at least 1 hour or until firm. Top each with a dollop of the remaining whipped topping just before serving. Store leftovers in refrigerator.
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. vanilla
1/2 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1/2 cup cold water
2 cups thawed COOL WHIP Fat Free Whipped Topping, divided
2 cups sliced strawberries
BEAT cream cheese and vanilla in large bowl with electric mixer on low speed until well blended; set aside.
STIR boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Add cold water; stir until slightly thickened. Gradually add to cream cheese mixture, beating after each addition until well blended. Gently stir in 1-1/2 cups of the whipped topping and the strawberries.
SPOON evenly into 10 small dessert dishes. Refrigerate at least 1 hour or until firm. Top each with a dollop of the remaining whipped topping just before serving. Store leftovers in refrigerator.
Crockpot Chocolate Mud Cake
I had to dig to find my recipe for this. It's been forever since I've made it and now that I came across it, I want some NOW! :0) This is the best way to put your crockpot to good use!
RECIPE INGREDIENTS:
1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream
RECIPE INGREDIENTS:
1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream
1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well. 3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
Ashlee side note: This stuff is seriously to die for. You can use milk chocolate or even dark chocolate if you prefer the flavor over semi sweet. And, if you've got a bigger crock pot, this recipe can be doubled. And...not peeking at this until the time is over. Even if the smells are really tempting. It takes about 20 minutes for a slow cooker to regain the lost heat, so it may not cook as it should. :0)
Mac and Cheeseburger Bowl
This makes for a great quick dinner night. Lots of veggies, and mac and cheese for the kids. Nice!
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
6 cups hot water
1 package Hamburger Helper® cheeseburger macaroni
2 cups Green Giant® frozen broccoli cuts
2 medium carrots, sliced (1 cup)
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Shredded Cheddar cheese, if desired
1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally; drain well.
2. Stir in hot water, uncooked Pasta, Sauce Mix, broccoli, carrots, thyme, salt and pepper. Heat to boiling, stirring constantly.
3. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until pasta is tender. Stir in parsley. Garnish each serving with cheese.
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
6 cups hot water
1 package Hamburger Helper® cheeseburger macaroni
2 cups Green Giant® frozen broccoli cuts
2 medium carrots, sliced (1 cup)
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Shredded Cheddar cheese, if desired
1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally; drain well.
2. Stir in hot water, uncooked Pasta, Sauce Mix, broccoli, carrots, thyme, salt and pepper. Heat to boiling, stirring constantly.
3. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until pasta is tender. Stir in parsley. Garnish each serving with cheese.
Ashlee side note: Surprisingly, this is also a fairly low fat dish. Only 9 grams per serving. I usually cook with ground turkey, which would make it even better. :0) I use frozen carrots too, instead of fresh. It's just easier. :0)
Olive Garden's Mushroom Ravioli in Cream Sauce
Yes, this is the actual recipe. Olive Garden released it. I'm thrilled!
12 oz. Ravioli or Tortellini
1/4 cup Walnuts, chopped
3/4 cup heavy whipping cream
1/4 tsp black pepper
8 oz. mushrooms, sliced
2 cups freshly grated parmesan cheese
2 Tbsp. Extra Virgin Olive Oil
Cook pasta according to package directions.
Meanwhile, heat olive oil in large skillet over medium heat.
Saute mushrooms and walnuts until mushrooms are golden brown.
Add heavy cream and cook, stirring frequently for 5 minutes until slightly thickened.
Turn heat to warm and when cream stops simmering, add pepper and parmesan; stir until sauce is smooth. Do not boil.
Drain pasta and place on a serving plate.
Pour sauce over pasta and serve immediately.
Ashlee side note: You can bet there won't be ANY walnuts in my pasta! That would ruin the entire meal!
12 oz. Ravioli or Tortellini1/4 cup Walnuts, chopped
3/4 cup heavy whipping cream
1/4 tsp black pepper
8 oz. mushrooms, sliced
2 cups freshly grated parmesan cheese
2 Tbsp. Extra Virgin Olive Oil
Cook pasta according to package directions.
Meanwhile, heat olive oil in large skillet over medium heat.
Saute mushrooms and walnuts until mushrooms are golden brown.
Add heavy cream and cook, stirring frequently for 5 minutes until slightly thickened.
Turn heat to warm and when cream stops simmering, add pepper and parmesan; stir until sauce is smooth. Do not boil.
Drain pasta and place on a serving plate.
Pour sauce over pasta and serve immediately.
Ashlee side note: You can bet there won't be ANY walnuts in my pasta! That would ruin the entire meal!
Oven Ranch Chicken
This one is a little different from the next one, but it still has a great Ranch kick to it! It's a little easier too.
1/3 cup bread crumbs
1 pkg. ranch dressing mix
1/3 cup sour cream
4 skinless chicken breast halves
Heat oven to 375 degrees. Spray cookie sheet with nonstick cooking spray. {I usually line my tray with tin foil and then spray}
In shallow dish or pie pan, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow dish or pie pan.
Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture. Place chicken on cookie sheet. Discard any remaining bread crumb mixture and sour cream.
Bake for 30-35 minutes or until chicken is fork tender and juices run clear.
Ashlee side note: This is actually rather low fat if you use a low fat or fat free sour cream. It's super yummy. Like shake and bake with a kick! :0)
1/3 cup bread crumbs
1 pkg. ranch dressing mix
1/3 cup sour cream
4 skinless chicken breast halves
Heat oven to 375 degrees. Spray cookie sheet with nonstick cooking spray. {I usually line my tray with tin foil and then spray}
In shallow dish or pie pan, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow dish or pie pan.
Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture. Place chicken on cookie sheet. Discard any remaining bread crumb mixture and sour cream.
Bake for 30-35 minutes or until chicken is fork tender and juices run clear.
Ashlee side note: This is actually rather low fat if you use a low fat or fat free sour cream. It's super yummy. Like shake and bake with a kick! :0)
Sour Cream Chicken
This one is super yummy! It looks wierd, but is truly mouth watering. :0)
8 to 12 chicken tenders
1 envelope ranch dressing mix
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
2/3 cup shredded cheddar cheese
1 (2.8 oz.) can French fried onions
Preheat oven to 350 degrees.
Arrange chicken in a single layer in a shallow microwave safe baking dish. Sprinkle with dressing mix.
Combine soup and sour cream in a small bowl and mix well. Spread over chicken. Sprinkle with cheddar.
Cover with plastic wrap. Microwave on HIGH for 8 minutes. REmove and discard plastic wrap. Sprinkle with French fried onions. Bake in oven until chicken is cooked through, about 10-12 minutes.
Ashlee side note: If you don't have french fried onions, just sprinkle chopped green onions over the top. You still get the nice onion taste, you just miss out on the crunch! :0)
8 to 12 chicken tenders
1 envelope ranch dressing mix
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
2/3 cup shredded cheddar cheese
1 (2.8 oz.) can French fried onions
Preheat oven to 350 degrees.
Arrange chicken in a single layer in a shallow microwave safe baking dish. Sprinkle with dressing mix.
Combine soup and sour cream in a small bowl and mix well. Spread over chicken. Sprinkle with cheddar.
Cover with plastic wrap. Microwave on HIGH for 8 minutes. REmove and discard plastic wrap. Sprinkle with French fried onions. Bake in oven until chicken is cooked through, about 10-12 minutes.
Ashlee side note: If you don't have french fried onions, just sprinkle chopped green onions over the top. You still get the nice onion taste, you just miss out on the crunch! :0)
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