Heaven in a Crockpot

Every once in awhile we try a new recipe... straight as the recipe reads, no alteration or changing it up... and when that happens and it turns out really really good, we love to give credit where credit it due! So, my I suggest a little "Heaven in a Crockpot"

1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted.
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Mix it all together.
Cook about 3 hours on low.
Top with vanilla ice cream.
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Cinco de Mayo Fiesta Cake

Ingredients:

•  Chocolate Cake
• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 teaspoon cinnamon
• 1 cup butter
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk 
• 1/2 cup blanco Queso melted 
• 1/2  cup water
• 1  teaspoons vanilla

• Chocolate Frosting:
• 1/4 cup butter
• 3 tablespoons unsweetened cocoa
• 4 tablespoons buttermilk
• 2 to 2 1/2 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla
• 1/2 cup chopped pecans, optional

Preparation:

Cake
Grease and flour a 15X10X1-inch cookie sheet pan or jelly roll pan and set aside
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, 1/2 cup melted queso and 1/2 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
While cake is still hot make the frosting, Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.

Frosting:
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.

Super Saturday - "How to Measure Dry & Liquid Ingredients"

Often in teaching our boys at home we have found ourselves, using or being referred to a "YouTube" clip. So we thought it only fitting that we start out our Super Saturday Cooking School by starting at the basics... with a couple of YouTube Videos for you on "How to Measure Dry & Liquid Ingredients"









You can also see a great video with more details at Kraft.com in the Cooking School section.

Wordless Wednesdays... Hint: (Very Flashy!)

What is it?........................

Where does it grow?.........

How do you prepare it?...

What does it taste like?..... 

Have you ever tried it?......


What recipe would you suggest using this mystery Ingredient?.....

Make-Over Monday ....Oh What A Craving!!!

All week I have been craving Spinach and Artichoke dip. And... still in the spirit of trying to lose some more weight I decide that I could have my "Cake and eat it too" so to speak... I took my favorite Spinach & Artichoke Dip recipe and with a little help from Kraft, I re-worked it to make it low-cal... IT WAS AWESOME!
So I am sending you, with love, our new and approved...

Awesome Spinach & Artichoke Dip ~ Made Over

1 can (14 oz.) artichoke hearts, drained, finely chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

3/4 cup Grated Parmesan Cheese

3/4 cup Light Mayonnaise

1/2 cup Shredded Reduced Fat Mozzarella Cheese

1/2 tsp. garlic powder

This recipe can be served cold or hot... For warm dip, PREHEAT oven to 350°F. Mix all ingredients until well blended.

SPOON into 9-inch pie plate or quiche dish.

BAKE 20 min. or until heated through. Serve with Your Favorite Reduced Fat Crackers and assorted cut-up fresh vegetables. Makeover Savings Keep the creamy, cheesy flavor of this popular dip by combining Parmesan and mozzarella cheese in place of 2 cups of mozzarella cheese, and using 3/4 cup KRAFT Mayo Light Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per serving compared to the traditional recipe For even a more Low-Cal Variation - Awesome Spinach and Mushroom Dip Substitute 1 cup chopped fresh mushrooms instead the artichoke hearts.

Oh My Darlin' Clementine...

One of my Family's favorite treat this time of year or these juicy little treats. Fabulously delicious eaten fresh, and famous enough to have a song with the same name... We give you an easy one this week! 

What is it?.........................

Clementines ( hybrid of a variety of mandarin orange)

Where does it grow?......... 

Clementines, usually grown in Morocco and Spain, have been available in Europe for many years. A market for them in the United States was created recently, when the harsh 1997 winter in Florida devastated domestic orange production, increasing prices and decreasing availability. California clementines are available from mid-November through January; this availability has them referred to in some areas as "Christmas Oranges".

How do you prepare it?....  

You peel them like you would an orange. They are very easy to peel, like a tangerine, but are almost always seedless. Clementines are, thus, also known as seedless tangerines. After you peel them you can cook with them just like you would most citrus fruits.

What does it taste like?.....  

Much the same as an orange, only sweeter and with out the hassles of seeds.

Have you ever tried it?......

Yes... We start eating them around Christmas time and then switch back to oranges around Easter.

What recipe would you suggest using this mystery Ingredient?..... 

  

Clementine Cranberry Sauce

Ingredients

1 Package fresh cranberries
3 clementines (peeled and broken into segments)
½ c. brown sugar
½ c. pecans, coarsely chopped (optional)
½ tsp. ground clove
1 tsp. ground cinnamon
½ tsp. salt

Directions: Combine all ingredients and cook all over low to medium heat until the cranberries clementines have become soft and smashable, approximately 15 -20 minutes. Excellent served as a side or as a topping for a roasted turkey or roasted pork.

Left-Over Chicken Stir-Fry Salad -- TTC #4

Left-Over Chicken Stir-Fry Salad

1 cup cooked chicken (cube)

1/8 tsp.  salt

pinch of black pepper

1/4 cup Toasted Sesame Dressing, divided

4 cups spring mix salad greens

1 small can of mandarin oranges (drained) 

1/2 cup  diagonally cut snow peas

2Tbsp. Slivered Almonds 

1 small  carrots, (sliced thin)

HEAT nonstick skillet on medium-high heat. Add turkey; warm 3 minutes or  until lightly browned. Reduce heat to medium-low; cover with half of the dressing, salt and pepper.Cook for 2 more minutes.
ARRANGE lettuce, oranges, peas, Turkey, almonds and carrots on two serving plates. Drizzle with remaining dressing.

*One of the reasons this salad is so thrifty is because everything in it is either left-over or concidered a staple in the Pantry.