Two little secrets make this cake taste extra yummy.. the instant potato flakes and the chocolate chips. The mini chocolate chips give just enough chocolate bursts with every bite and the potato flakes keep the cake moist. This recipe is fabulous for any occasion and one we will be using in just a week for Greg's birthday. Enjoy...
Ingredients:
1 cup water
1 cup instant mashed potato flakes
2 2/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 2/3 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
3/4 cup milk
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels
Directions:
Preheat oven to 350° F. Grease 13 x 9-inch baking pan; line with wax paper.
Heat water to boiling in small saucepan; remove from heat. Stir in potato flakes until moistened. Cool to room temperature. Combine flour, baking powder, salt, cinnamon and nutmeg in medium bowl.
Beat sugar and butter until crumbly. Add eggs one at a time, beating well after each addition; beat in potatoes. Gradually beat in flour mixture alternately with milk. Stir in morsels. Spoon into prepared baking pan.
Bake for 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack; remove wax paper. Cool completely. Transfer to serving platter.
Frost sides and top of cake with frosting of choice.
Sunday, July 24, 2011
Wednesday, July 20, 2011
Hawaiian BBQ Pulled Chicken Sandwiches
I made these last night {along with baked sweet potato fries... recipe below} and they were delish! Best news of all, everyone ate them! Success!! They are super easy to make, too. Love me some crock pot meals!! We have lots left over, so tonight I am making baked potatoes and putting this on top... yum!
Ingredients:
1 bottle BBQ Sauce of your choice
3 lbs boneless chicken breast, thighs or a combo of the two
1 large onion, sliced into chunks
1 can pineapple (I recommend nibblits or crushed)
*Optional* Up to a half a can of the pineapple juice, depending on how sweet you like your pulled chicken (I did not use any this time because we wanted it more spicy, and a tad less sweet.)
hamburger buns or kaiser rolls
Directions:
If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very "wet" sauce.
Place your chicken in the bottom of the crock-pot.
Top with onions, then pineapple.
Pour entire bottle of BBQ sauce over the whole thing.
Turn your crock-pot on LOW and cook for 8-10 hours (or on HIGH for 4-6).
An hour or two before it is finished cooking, carefully remove the chicken from the crock-pot and shred it using two forks.
Place chicken back in the crock-pot and stir well to combine.
Finish cooking an additional hour or two so the chicken can absorb most of the sauce.
Serve on hamburger buns {we used the Hawaiian sweet buns and it was so yummy}
Ingredients:
1 bottle BBQ Sauce of your choice
3 lbs boneless chicken breast, thighs or a combo of the two
1 large onion, sliced into chunks
1 can pineapple (I recommend nibblits or crushed)
*Optional* Up to a half a can of the pineapple juice, depending on how sweet you like your pulled chicken (I did not use any this time because we wanted it more spicy, and a tad less sweet.)
hamburger buns or kaiser rolls
Directions:
If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very "wet" sauce.
Place your chicken in the bottom of the crock-pot.
Top with onions, then pineapple.
Pour entire bottle of BBQ sauce over the whole thing.
Turn your crock-pot on LOW and cook for 8-10 hours (or on HIGH for 4-6).
An hour or two before it is finished cooking, carefully remove the chicken from the crock-pot and shred it using two forks.
Place chicken back in the crock-pot and stir well to combine.
Finish cooking an additional hour or two so the chicken can absorb most of the sauce.
Serve on hamburger buns {we used the Hawaiian sweet buns and it was so yummy}
Baked Sweet Potato Fries {Paula Dean}
I made these last night and they were YUMMY!! My kids will not eat sweet potatoes {crazy kids}, but they sure gobbled these up.
Ingredients:
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
1 tablespoon House Seasoning
1/2 teaspoon paprika
Directions
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
Fries:
Preheat oven to 450 degrees F.
Line a sheet tray with parchment.
In a large bowl toss sweet potatoes with just enough oil to coat.
Sprinkle with House Seasoning and paprika.
Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
Ingredients:
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
1 tablespoon House Seasoning
1/2 teaspoon paprika
Directions
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
Fries:
Preheat oven to 450 degrees F.
Line a sheet tray with parchment.
In a large bowl toss sweet potatoes with just enough oil to coat.
Sprinkle with House Seasoning and paprika.
Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
Thursday, July 7, 2011
Stuffed Jumbo Shells
I made this for dinner tonight and, surprisingly with my picky family, it was a huge hit. Yay!!!
1 box{12 oz} Jumbo Shells {I use Barilla brand}
1 pound ground beef {I use extra lean ground turkey}
2 Tablespoons extra virgin olive oil
1 bag {6 oz} baby spinach, chopped
1 cup finely shopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup shredded parmesan cheese
1 jar pasta sauce
1 cup shredded mozzarella cheese
Preheat oven to 350.
Cook jumbo shells according to package directions, reserving 1/3 cup of the pasta cooking water.
Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain grease.
Add oil, spinach, onion, garlic, reserved pasta water; cook for 10 minutes, stirring occasionally. Remove from heat.
Add pepper and nutmeg and blend well. Let mixture cool off for a few minutes.
Stir in egg and parmesan cheese.
Pour 1 cup of the pasta sauce on the bottom of a 9x13 baking dish.
Fill shells with meat mixture and place in dish. Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil.
Bake for 30 minutes.
1 box{12 oz} Jumbo Shells {I use Barilla brand}
1 pound ground beef {I use extra lean ground turkey}
2 Tablespoons extra virgin olive oil
1 bag {6 oz} baby spinach, chopped
1 cup finely shopped onion
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 egg
1/4 cup shredded parmesan cheese
1 jar pasta sauce
1 cup shredded mozzarella cheese
Preheat oven to 350.
Cook jumbo shells according to package directions, reserving 1/3 cup of the pasta cooking water.
Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain grease.
Add oil, spinach, onion, garlic, reserved pasta water; cook for 10 minutes, stirring occasionally. Remove from heat.
Add pepper and nutmeg and blend well. Let mixture cool off for a few minutes.
Stir in egg and parmesan cheese.
Pour 1 cup of the pasta sauce on the bottom of a 9x13 baking dish.
Fill shells with meat mixture and place in dish. Pour remaining sauce over shells; sprinkle mozzarella cheese over the top, cover with foil.
Bake for 30 minutes.
Wednesday, July 6, 2011
Honey Lime Chicken Enchilads
We love Mexican food, at our house, so I'm always excited when I find a good Mexican dish to add to the mix. This one is yummy! Thanks for the recommendation, Jenina.
1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
2 (10 oz) cans green enchilada sauce
1/2 cup heavy cream
Preheat oven to 350 degrees.
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). ** I marinated mine over night for an even better taste**
Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
I served mine with pico de gallo, on top, and rice and black beans on the side.
1/3 cup honey
1/4 cup lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
2 (10 oz) cans green enchilada sauce
1/2 cup heavy cream
Preheat oven to 350 degrees.
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). ** I marinated mine over night for an even better taste**
Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
I served mine with pico de gallo, on top, and rice and black beans on the side.
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