Eat Cake For Dinner

Cream Cheese Pumpkin Bread

2013-06-15T19:38:00.000-06:00

It's not my fault I made a pumpkin recipe in June.

America's Test Kitchen had to go and show a Fall episode.

Don't they know pumpkin is my weakness and that I can only resist for so long?

I had pumpkin, cream cheese and buttermilk that were all expiring and this recipe couldn't have come about at a better time.

The smell that permeated through my house while I cooked the pumpkin was intoxicating. America's Test Kitchen says the reason they cook the pumpkin is to get rid of that canned pumpkin flavor. I, myself, have never noticed a "canned" pumpkin flavor, but I would cook it any day of the week just to smell that smell again.

The streusel topping is so crunchy and so delicious. The flavor is ridiculous and the texture is moist, but not gooey.

This bread stays fabulous for several days and the top remains crunchy. I can't wait to use this streusel on other breads like banana and cinnamon swirl. This recipe is a winner.

Cream Cheese Pumpkin Bread
adapted from: America's Test Kitchen
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground clove
1 c. sugar
1 c. light brown sugar
4 oz. cream cheese
1/2 c. vegetable oil
1/4 c. buttermilk
4 large eggs
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. mini semisweet chocolate chips

Streusel
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 Tbl. unsalted butter
1 tsp. cinnamon
1/8 tsp. salt

Add pumpkin puree to a large saucepan along with the cinnamon, salt, nutmeg and ground cloves. Heat over medium heat until mixture measures 1 1/2 cups; about 6 minutes. Measure and add back to the saucepan. Stir in the sugar, brown sugar, cream cheese and vegetable oil. Heat until cream cheese is melted. Whisk until smooth. In a separate dish, whisk together the buttermilk and eggs. Slowly add mixture into to the pumpkin puree, whisking constantly. Remove from heat. Combine the flour, baking powder and baking soda and fold into wet mixture. Allow to cool for a few minutes while you make the streusel.

For the streusel: combine all ingredients and using your clean hands, work the butter into the other ingredients until it resembles coarse sand.

Quickly stir the chocolate chips into the slightly cooled pumpkin mixture. They will begin to melt, so stir quickly. Divide batter between two, well greased, 9x5-inch loaf pans. Sprinkle streusel topping evenly over loaves. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan 20 minutes, remove and cool completely. Yield: 2 loaves.

Jenn's Notes: I made this exactly as I typed it above and it is fabulous.

Linked up at Mop It Up Mondays!

Young Chefs Cookbook Winner Announced

2013-06-15T14:10:00.003-06:00

(Image Credit)

Thanks to everyone who entered my cookbook giveaway. A winner has been selected using random.org. Don't worry if you didn't win, you can purchase the cookbook HERE or I have also seen it at Costco.

Plus, I have the BEST giveaway coming up on Tuesday for one of my FAVORITE products. So, be sure to come check it out.

The WINNER is . . . Helena Chamberlain!

Congratulations!

Please contact me within 72 hours or a new winner will be selected.

Chicken, Bacon, Ham, Asparagus and Cheddar Parmesan Pasta

2013-06-13T17:23:00.000-06:00

Is that title a mouthful or what? Pretty much everything but the kitchen sink is in this pasta and it is SO GOOD!

I'm not going to lie . . . this dish was quite a bit of work. Definitely a Sunday dish and a dish you make when you have a helper in the kitchen. All of the steps are super simple, nothing hard about it, but there is just a lot to do.

A warm bed of pasta is topped with a rich and creamy cheesy sauce, with shredded chicken, brown sugar ham, smoked peppery bacon, roasted asparagus and diced tomatoes. It turned out amazing and tasted like a fancy Italian meal that will impress anyone who devours it. I served it alongside some FABULOUS FOCACCIA and I savored each and every bite.

If you have any pasta loving Dad's, this would be awesome for Father's Day!

Chicken, Bacon, Ham, Asparagus Cheddar Parmesan Pasta
adapted from: Just Get Off Your Butt and Bake
(Printable Recipe) or (Printable with Picture)

1 c. cooked chicken, shredded (rotisserie)
3/4 c. ham, diced
1 Tbl. brown sugar
1/2 Lb. bacon
3/4 bunch of asparagus
olive oil
salt and pepper
1 roma tomato, diced
spaghetti noodles

Sauce:
2 Tbl. unsalted butter
3-4 Tbl. flour
1 garlic clove, minced
1 c. milk
1 c. low-sodium chicken broth
1 c. half-and-half (I used fat-free)
1/4 tsp. onion powder, or to taste
1/4 tsp. garlic powder, or to taste
1 tsp. white sugar
black pepper
1 1/2 c. Cheddar cheese, grated
1/2 c. Parmesan cheese, grated

Trim about an inch off the bottom of each asparagus spear and discard. Toss asparagus with a little olive oil and sprinkle with salt and pepper. Spread out onto a baking sheet and roast in a 400 degree oven for about 10-15 minutes, flipping halfway through. When done, allow to cool for a few minutes, then chop into 1-inch pieces; set aside.

Heat a large skillet over medium heat. Add the bacon and cook until crispy and remove to a paper towel lined plate; set aside. Discard all but a teaspoon of the bacon grease. Add the diced ham and 1 Tablespoon of brown sugar. Stir together and cook until the ham is golden and sugar is absorbed, about 1-2 minutes. Remove to a bowl; set aside.

Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions.

For the Sauce: To the same skillet, melt the butter. Add the minced garlic and saute for about 30 seconds. Whisk in the flour, one Tablespoon at a time, until a paste forms. Allow to cook for a few minutes, stirring occasionally. Gradually whisk in the milk, then the broth and last the half-and-half. Whisk until smooth. Season with onion powder, garlic powder, sugar and black pepper. Continue cooking until thickened. Whisk in the Cheddar cheese and Parmesan cheese and stir until smooth. Taste and adjust seasonings, if needed.

Add the cooked shredded chicken, the fried ham and the chopped asparagus to the sauce and heat on low until everything is heated through.

Serve sauce over noodles and top with diced tomato and cooked and crumbled bacon.

Jenn's Notes: I thought this was delicious, but I felt like the chicken could be omitted.

Serve with:

Fabulous Focaccia Bread

Linked up at Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Mop It Up Mondays!

Key Lime Bars with an Animal Cracker Crust

2013-06-11T18:25:00.001-06:00

The warm weather makes me crave tart and sweet citrus desserts.

Key lime is one of those citrusy desserts and I needed some ASAP.

These are the BEST key lime bars I have ever eaten.

Cook's Illustrated tested both regular limes and key limes and the taste testers couldn't tell the difference, so for the sake of juicing 4 regular limes vs. 20 key limes, they opted to use regular limes in this recipe.

I, myself, opted for bottled key lime juice. I really love that stuff.

I like to pour myself a glass of it and drink it on hot days.

NOT. Just seeing if you were paying attention :)

The crust is phenomenal. The brown sugar gives it a toasted nutty caramely flavor. I thought it would be too much, since it is almost as thick as the filling, but it was perfect. This crust would also be fabulous with a banana cream pie.

Key Lime Bars w/ an Animal Cracker Crust

adapted from: Cook's Illustrated
(Printable Recipe) or (Printable with Picture)

Crust:

5 oz. animal crackers (about 2 1/2 cups)

3 Tbl. packed brown sugar

pinch of salt

4 Tbl. unsalted butter, melted

Filling:

2 oz. cream cheese, softened (I used light)

pinch of salt

1 Tbl. lime zest, grated (I only added zest of 1 lime)

1 (14 oz.) can sweetened condensed milk

1/2 c. fresh lime juice

about 4 regular limes or 20 key limes

1 large egg yolk

Preheat oven to 325 degrees. Line an 8x8-inch baking pan with aluminum foil, press into corners and up the sides of the baking dish, leaving an overhang to easily remove bars when done. Spray with cooking spray. For the crust: Add animal crackers, brown sugar and a pinch of salt to a food processor. Process until you have fine crumbs. Drizzle in melted butter and pulse until crumbs are evenly moistened with butter. Press crumbs evenly and firmly into bottom of prepared pan. Bake until golden brown and fragrant, about 18 minutes.

Meanwhile, for the filling: Stir together softened cream cheese, a pinch of salt and grated lime zest. Whisk in the sweetened condensed milk. Add the lime juice and whisk until smooth and creamy. Last, whisk in the egg yolk. Pour mixture over warm baked crust and spread out evenly. Return to oven and bake until filling is set and barely beginning to pull away from the sides of the pan, about 17-20 minutes.

Let cool on wire rack to room temperature; about 1 1/2 hours. Cover with foil and refrigerate until chilled, at least 2 hours. Remove from pan using the foil overhang; cut into 16 squares and serve.

Jenn's Notes: I used bottled Nellie & Joe's Key Lime Juice (found at most grocery stores) instead of fresh lime juice. These bars are the best I have had and I wouldn't change a thing from what I did.

Linked up at Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday! and Mop It Up Mondays!

Young Chefs Cookbook GIVEAWAY Plus Homemade Raspberry Cream Cheese Spread

2013-06-09T13:28:00.003-06:00

*Giveaway is now closed. Click HERE to see the winner*

(Image Credit)

A cookbook for kids giveaway.

This cute book is made to help you teach your kids to cook from the ground up. You start off simple by showing them how to crack eggs and measure flour and work up to teaching them how to get something hot out of the oven.

At the top of each recipe, there is a picture of a kitchen tool (blender, microwave, oven, etc. . . ). So you can quickly glance at the recipe and see if your child will be able to handle it by themselves or if they will need a little adult help. There are super simple recipes and there are more involved recipes.

Some of the recipes I can't wait to try are the Pink Smoothies, Cowboy Eggs, Blonde Trail Mix, Best Nachos Ever, Grandma's Applesauce Cookies and
Special Day Ice Cream Cake.

This time, I chose to try the raspberry cream cheese spread. This recipe requires no adult help. I love me some bagels and it never crossed my mind to make my own flavored cream cheese spread. It was so easy and it was seriously DELICIOUS, not to mention a lot cheaper than store-bought flavored cream cheese.

Overall, I think this cookbook is fun and easy to follow. If you are interested in showing your kids how to cook, then this is the perfect way to get them started.

Raspberry Cream Cheese Spread

adapted from: Young Chefs Cookbook
(Printable Recipe) or (Printable with Picture)

4 oz. cream cheese, softened

3 Tbl. raspberry jam (or favorite jam)

2 Tbl. powdered sugar
2 bagels, cut in half

In a small bowl, mix together the cream cheese, jam and powdered sugar until smooth and creamy. Serve on bagels or toast.

*TO ENTER THE GIVEAWAY*
Simply leave me a comment on this blog post with your favorite "kid food." If you don't have a favorite kid food, just tell me your favorite food. If your name does not link me to a blog, be sure to leave your email address, so I can contact you if you win. Good luck.

Bonus Entries (not mandatory): Follow Eat Cake For Dinner on Google Friend Connect, Facebook, Pinterest, Google +, email and/or Bloglovin'. All are found on the right hand side of my blog. Leave me a separate comment telling me which way you follow.

~~Giveaway will end on Friday, June 14th and I will announce the winner on Saturday, June 15th and contact the winner via email. Winner must respond within 72 hours or a new winner will be selected.~~

~~The publisher provided me with a copy of this cookbook, but the opinions expressed herein are my own.~~

Linked up at Mop It Up Mondays!

Chicken Broccoli Supreme - No Canned Soup

2013-06-07T18:14:00.004-06:00

It's been awhile since I posted a chicken, broccoli and rice casserole recipe.

This one is different because it has poppy seeds in it and since Ritz crackers make everything better, I crushed them up and sprinkled them on top instead of the same-old bread crumb. Crushed Ritz crackers not only add a rich and buttery flavor, but they give the casserole a nice soft crunch in each bite. So so good when mixed with the creamy sauce, melty cheese and crisp broccoli.

You might also like:

Easy Chicken Cordon Bleu Bake

Pat's Chicken & Wild Rice Casserole

Cheesy Chicken, Bacon, Broccoli and Rice Casserole

Chicken Broccoli Supreme

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2-3 c. fresh broccoli, steamed
1 1/2 c. cooked chicken, shredded
1 1/2 c. cooked rice
1/2 c. Cheddar, grated, for topping

Sauce:
2 Tbl. unsalted butter, melted
3-4 Tbl. flour
1/2 c. low sodium chicken broth
1 1/2 c. milk
3/4 c. half-and-half (I used fat-free)
salt and pepper
1/4 tsp. onion powder, or to taste
1/4 tsp. garlic powder, or to taste
1/4 tsp. lemon pepper, or to taste
3/4 c. Cheddar cheese, grated

Topping:
1 pkg. Ritz crackers, crushed (I used low-fat)
2 Tbl. unsalted butter, melted
1/2 Tbl. poppy seeds

Preheat oven to 350 degrees. For the sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour, one Tablespoon at a time, until a thick paste forms. Cook for a few minutes. Gradually add the chicken broth, whisking constantly to prevent lumps from forming. Gradually whisk in the milk and the half-and-half. Season with salt, pepper, onion powder, garlic powder and lemon pepper. Continue cooking over medium heat until thickens and reaches a good creamy sauce consistency. Taste and add more seasonings, if needed. Whisk in 3/4 cup of grated Cheddar cheese and stir until melted.

Layer the steamed broccoli, cooked chicken and cooked rice in a greased 9x13-inch baking dish. Pour sauce over the top. Sprinkle with 1/2 cup of shredded Cheddar cheese.

For the topping: Combine crushed crackers, melted butter and poppy seeds. Toss together until crackers are evenly coated in butter. Sprinkle over the top of the casserole. Bake in preheated oven for 25-30 minutes or until hot and bubbly and crackers are lightly toasted. Makes: 4 big servings

Jenn's Notes: Instead of mixing my crushed crackers with melted butter, I sprayed them lightly with butter spray to save a few calories. I figured most people won't have butter spray, so I included melted butter in the recipe instead.

Inspired By: Just Get Off Your Butt and Bake

Linked up at Nifty Thrifty Sunday! and Mop It Up Mondays! and Foodie Friday! and Weekend Wrap Up! and Strut Your Stuff Saturday!

Easy and Fabulous Focaccia Bread

2013-06-05T17:08:00.003-06:00

Who knew homemade Focaccia Bread was SO EASY to make?

I mean, REALLY easy to make.

All you do is throw everything in your mixer and mix until combined and knead for five minutes. Let it sit for 15 minutes, spread out onto a cookie sheet, let set 30 minutes, make indentations using your fingers, brush with olive oil and add some seasonings and bake. No skills required here.

The end result is AMAZING. It tastes incredible plain, it is fabulous dipped in pasta sauce and my house smelled like an Italian Restaurant while it baked.

We even made grilled ham and cheese sandwiches with the leftover bread the next day and it still tasted amazing.

I have made this a few times now and we absolutely LOVE it. It's my new favorite thing to serve with pasta.

Easy & Fabulous Focaccia Bread

(Printable Recipe) or (Printable with Picture)

1 c. warm water

3 Tbl. softened butter

2 Tbl. dry milk powder

3 Tbl. sugar

1 1/2 tsp. salt

3 c. bread flour

2 1/4 tsp. instant yeast

Topping:

2 Tbl. olive oil

3 Tbl. grated Parmesan cheese

1 tsp. dried rosemary

1/2 tsp. garlic salt

Add the warm water, butter, dry milk powder, sugar, salt, flour and yeast to the bowl of your stand mixer. Mix until combined and knead for 5 minutes on low using the dough hook. Add more flour or water, if needed. Dough should remain in a ball as it kneads and should not stick to the side of the bowl. After dough is finished kneading, place it on a lightly floured surface and cover with saran wrap. Let the dough rest for 15 minutes. After dough has rested, knead by hand for one minute.

Press dough into a large, greased, jelly-roll pan, until dough is about 1/4''-1/2'' thick. It will not cover the entire surface of the pan. Cover and let rise for 30 minutes. Preheat oven to 400 degrees. Using your fingers, press dough in random spots to make indentations about 1-inch apart from each other. Brush dough with olive oil and sprinkle with Parmesan, rosemary and garlic salt. Bake in preheated oven for 13-15 minutes or until lightly browned. Allow to cool slightly, then cut into squares and serve.

Jenn's Notes: My dough was perfect with the measurements listed. I did not have to add any extra water or flour. I let my dough rise for about 50 minutes, because my house was cooler, so it took longer. I did not have garlic salt, so I used garlic powder and a little salt. I also added some Italian seasoning. This bread is fabulous.

adapted from: Chef-In-Training, who adapted it from Taste of Home

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Easy Lo Mein

2013-06-02T19:28:00.000-06:00

These noodles are WAY WAY good and SO DANG EASY!

The flavor is perfect. The soy sauce is not overpowering at all like it sometimes is. The amount of sesame oil called for is just right. I can taste it, but it isn't overpowering either. I recently looked up a recipe that called for 3 Tablespoons of sesame oil. Holy cow. I have used that stuff enough to know that is way too much and would have ruined the dish.

Three cups of slaw seems like a lot, but it somehow disappears when you add it and I think you could even add more.

I ended up using angel hair pasta noodles, because that is what I had in my pantry and I will use them next time too. I want this for lunch tomorrow. Although I didn't try it myself, but I think this would probably reheat well.

I swear, this one is a keeper, you gotta try it!

Perfect light and easy dish for Summer.

You might also like:
Copycat Panda Express Chow Mein
Sesame Chicken
Teriyaki Chicken and Noodle Bowl

Easy Lo Mein

adapted from: Mandy's Recipe Box
(Printable Recipe) or (Printable with Picture)

2 Tbl. soy sauce

1 Tbl. rice wine vinegar

2 Tbl. brown sugar

1/2 tsp. sesame oil

1 tsp. fresh ginger, grated

2 tsp. fresh garlic, minced
1/2 tsp. Sriracha hot sauce
2 tsp. cornstarch
2 tsp. canola oil
3 heaping cups coleslaw mix
1/4 c. green onions, chopped
6 oz. angel hair spaghetti noodles
or chinese egg noodles

Cook noodles according to package directions. Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, garlic, sriracha and cornstarch; whisk to combine; set aside. Heat the oil in a large skillet over medium heat. Add the coleslaw mix and saute a few minutes or until crisp tender. Add the sauce, the cooked and drained noodles and green onions. Toss together to combine. Cook for a few minutes and serve. Serves: 2-4

Jenn's Notes: I have made this a few times and I make it exactly as I typed it above, using angel hair noodles.

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Mocha Frosted Brownies

2013-05-31T19:49:00.000-06:00

First sign you know you are getting old . . .

. . . I was called a "ma'am" today.

I was walking down the aisle at Walmart when some young boys came running around the corner and one of them said "excuse me ma'am," NOT "excuse me miss", he called me "ma'am"

That's it, I'm officially old :)

Times like this call for a good, down-right amazing, dessert.

My mocha frosting reminds me of coffee ice cream.

It has just enough coffee flavor and is perfectly sweet. It's rich and creamy and pairs perfectly with a chewy chocolate brownie.

I originally made a batch of homemade brownies that claimed to taste just like a box mix, but I thought they tasted horrible. They were way too bitter and needed way less cocoa and more sugar. I still have yet to find a chewy homemade brownie recipe that can beat a box mix. Does anyone have one?

I ended up making a box mix and they were perfect, as always. So you only get a frosting recipe today and not a brownie recipe.

Mocha Frosting

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 tsp. instant coffee granules

1 tsp. warm water

1/2 c. (1 stick) unsalted butter, softened

pinch of salt

2 1/2 tsp. vanilla extract

2 1/4 c. powdered sugar
brewed coffee or milk, if needed

Dissolve instant coffee in warm water; set aside. Beat butter, salt and vanilla until creamy. Add one cup of powdered sugar and beat until combined. Add dissolved coffee and mix until combined. Gradually mix in remaining powdered sugar, adding a little cold brewed coffee or milk, if needed, to reach desired creamy consistency. Beat for a few minutes or until light and fluffy. Makes enough to frost an 8x8-inch pan of brownies.

Linked up at Mop It Up Mondays! and Nifty Thrifty Sunday! and Weekend Wrap Up!

Parmesan and Panko Crusted Pork Chops

2013-05-29T17:08:00.001-06:00

I wanted a breaded pork chop for dinner. Rather than just winging it as I went, I decided to look up a recipe. I was really just trying to see if people usually seared the chops and then finished them in the oven or if they cooked them the whole time on the stove-top, but then I found this recipe from Giada.

You coat the chops in Parmesan cheese. Serious. It totally works and sticks to the chops.

I was very careful to not overcook the chops and they turned out so tender and juicy. The flavorful breading browned up perfectly and added a nice crunchy outside.

I served them with a side of creamy pasta and sliced ciabatta bread and it was delicious.

Parmesan & Panko Crusted Pork Chops
idea from: Giada
(Printable Recipe) or (Printable with Picture)

4 (1/2-inch thick) boneless pork loin chops
salt and pepper
2 large eggs
3/4 c. freshly grated Parmesan cheese
1 c. Panko bread crumbs
1 tsp. dried parsley
1 tsp. Johnny's Garlic seasoning
1 Tbl. vegetable oil

Whisk the eggs in a shallow dish. Place the bread crumbs, dried parsley and Johnny's Garlic seasoning in another dish and the grated cheese in a third dish. Season the chops with a little salt and generously with pepper. Remember the cheese is salty, so don't add too much salt. Coat the chops completely with the cheese, patting to adhere. Then, dip them in the beaten eggs and last in the bread crumbs, patting to adhere.

Heat oil in a large cast-iron skillet over medium heat. Add the chops, in batches, if necessary. Cook until golden brown and internal temperature reaches 160 degrees on an instant-read thermometer, about 5 minutes per side. Transfer chops to a plate and serve.

Jenn's Notes: You can use Italian seasoned bread crumbs instead of the Panko, parsley and Johnny's Garlic seasoning. I prefer the crunch the Panko gives.

Linked up at Weekend Wrap Up! and Mop It Up Mondays!

Copycat Fritos Bean Dip

2013-05-27T13:41:00.001-06:00

Let me start off by saying this copycat recipe tastes EXACTLY like the real thing.

I absolutely LOVE Frito bean dip. I grew up eating it and I still eat it to this day. With a can being $3 or more and small enough for one person to finish off in one sitting, I needed a better solution.

I checked out the ingredients on the back of the can and then I set out hoping to find a copycat with the same ingredients and that I did.

You can make this homemade version for a fraction of the cost and get twice as much. Think about it, a can of refried beans is less than $1, you probably already have the seasonings on hand and then the jar of jalapenos was under $2 and has enough to make 10 batches or so of bean dip. That is like a 1/3 of the cost and you get double the amount. Don't let the cayenne and jalapenos scare you, it is not spicy at all.

You can have a batch of this made in 30 seconds. Now, the only problem is practicing some serious self control knowing that I can make this is no-time-flat and that I almost always have the ingredients on hand.

As an added bonus, this recipe is much better for you than other dips with all the fiber and protein you will get from the beans.

Copycat Fritos Bean Dip

(Printable Recipe) or (Printable with Picture)

1 (16 oz.) can refried beans

5 slices bottled jalapenos

1 1/2 Tbl. brine from bottled jalapenos
1/2 tsp. salt

1/2 tsp. sugar

1/4 tsp. onion powder
1/4 + 1/8 tsp. paprika

1/8 tsp. garlic powder

1/8 tsp. cayenne pepper

Combine all ingredients in the food processor and process until smooth. Cover and refrigerate until ready to serve. Serve with Fritos or Doritos.

Jenn's Notes: I made this exactly as I typed it above and it is PERFECT.

slightly adapted from: Cookin' with Cyndi

Linked up at Time to Sparkle! and Tuesday Talent Show! and Weekend Wrap Up! and Mop It Up Mondays!

Honey Beer Bread

2013-05-25T13:28:00.001-06:00

Have you ever heard of Tastefully Simple? My friend used to be a consultant for them and my favorite thing to buy from her was the Beer Bread Mix. It was fabulous. We could finish off a loaf in one day, no problem. I didn't think about making a homemade version until I saw this recipe the other day.

Other than the incredible texture, part of what makes beer bread so good is that crunchy topping you get as a result of pouring melted butter over the top of the dough before baking.

Beer Bread isn't supposed to be a very sweet bread, but I do think this version could use a little more sugar. I still like it plain with butter or honey, but it is great served alongside dinner or dipped in a soup.

If you don't like cooking with alcoholic beer, they do make non-alcoholic beer (O'doul's) that you could use and I'm sure you would get the same effect.

Honey Beer Bread

adapted from: Life After Empty Nest
(Printable Recipe) or (Printable with Picture)

1 c. bread flour

2 c. all-purpose flour

1 Tbl. baking powder

1 tsp. salt

1 Tbl. sugar*

3 Tbl. honey

1 (12 oz.) bottle beer

4 Tbl. melted butter

Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan; set aside. In a large bowl, whisk together the bread flour, all-purpose flour, baking powder, salt and sugar. Stir in the honey and beer and whisk until combined. Dough will be very thick. Spread into prepared loaf pan. Pour melted butter over the top, do not stir. Bake for 45-55 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Yield: 1 loaf.

*Jenn's Notes: My only recommendation would be to add a little more sugar (at least a few more Tablespoons). I prefer mine slightly sweeter. Everything else was perfect.

Linked up at Mop It Up Mondays! and Time to Sparkle! and Tuesday Talent Show! and Weekend Wrap Up!

Spaghetti a la Philly

2013-05-22T16:51:00.000-06:00

Spaghetti sauce mixed with cream cheese?

Need I say more?

What doesn't taste better with cream cheese, I mean really?

This tasted great. Nuff said.

Spaghetti a la Philly

adapted from: Mommy's Kitchen

(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef or sausage
salt and pepper

1 (24-26 oz.) jar spaghetti sauce

4 oz. cream cheese, cut into cubes

8 oz. spaghetti noodles

Parmesan cheese, for topping

Cook ground beef or sausage in a large skillet over medium heat until browned and cooked through; season with salt and pepper. Add the spaghetti sauce and cream cheese. Heat until sauce is warmed and cream cheese is melted. Meanwhile, cook the spaghetti noodles according to package directions; drain. Serve sauce over noodles and garnish with Parmesan cheese. Serve with a side of garlic bread. Serves: 3-4

Jenn's Notes: You could also add some chopped onions or peppers if you like. I used a mixture of hamburger and sausage and it was delicious.

Linked up at Weekend Wrap Up! and Mop It Up Mondays! and Time to Sparkle! and Tuesday Talent Show!

Aunt Patrecia's Yogurt Pie - No Bake

2013-05-19T13:37:00.000-06:00

This was one of my favorite childhood treats and I have so many memories attached to a yogurt pie.

My aunt Patrecia and her family live up in Washington. When I was younger, we would pile into my Grandma and Grandpa's car and visit them each Summer. It's probably been 15 years or so since I last went up there.

My cousins and I would have so much fun going boating, riding our bikes, playing video games and just messing around being kids, but . . .

. . . It wasn't all fun and games up there, they would put us kids to work :) In the front of their house, they had rows and rows of raspberry bushes. We had to help pick the raspberries in the HOT Summer with bees buzzing around. I don't know about you, but when a bee flies around me, I become a statue. I don't even dare blink or I think it will sting me.

As a kid, it seemed like there were millions and millions of never ending raspberries.

The only good thing was, when we were done, aunt Patrecia would "thank" us with a yogurt pie.

Yogurt pies are DELICIOUS. The filling is pillowy soft and light and creamy. All you do is combine yogurt, whatever flavor you like. You can even mix and match and create your own flavor. Fold it together with some Cool Whip and spread into the pie crust. The recipe calls for a graham cracker crust, but you can use a Nilla Wafer crust, shortbread crust, OREO crust or whatever you like.

ONLY 3 INGREDIENTS and as easy as could be.

This time, I tried Greek yogurt for added protein and fat-free Cool Whip. It is totally FABULOUS and IRRESISTIBLE. I would feel good about my kids eating this. Much healthier than a cream pie, cake or cookies. You can even use sugar-free Cool Whip if it makes you feel better (I haven't tried a sugar-free version).

The lighter the Cool Whip you use, the softer the pie will be, but it will still hold its shape just fine, even with fat-free. You can serve it straight out of the fridge or you can serve it frozen.

Make it, love it!

P.S. this even makes an amazing fruit dip!

Yogurt Pie
From: Aunt Patrecia
(Printable Recipe) and (Printable with Picture)

2 (6 oz.) cartons yogurt, any flavor(s)
1 (8 oz.) tub Cool Whip, thawed
1 graham cracker crust

Combine yogurt and Cool Whip and very gently fold together. Spread into pie crust and refrigerate until set, several hours. Serve with fresh fruit, if desired.

Jenn's Notes: Both Greek yogurt and regular yogurt taste great. Regular, light and fat-free Cool Whip all work great too.

Linked up at Weekend Wrap Up! and Strut Your Stuff Saturday! and Mop It Up Mondays! and Time to Sparkle! and Tuesday Talent Show!

Smokey Mesquite BBQ Bacon Burgers

2013-05-17T19:19:00.001-06:00

My Oven/Range is still broken, but I finally got a tracking number and it looks like the part will be here on Tuesday. Cross your fingers it comes on time. Luckily, I have a few recipes saved up.

Every single time I get on Pinterest I see those yummy looking Smokey Mesquite BBQ Meatball Sliders and I couldn't resist anymore.

I found the Kraft Fresh Take Smokey Mesquite BBQ Mix at Walmart for under $2. Worth it! It was hanging up next to the cheese.

I came home from the store and threw it in the pantry. Several days later, I grabbed it out of the pantry and had a "duh" moment. Umm . . . . there is a package of cheese in there. Oops.

The cheese went in the trash, but the smokey bread crumb mix was good to go.

Instead of dealing with meatballs, I went with regular hamburger patties. These burgers turned out AMAZING. The smokey bread crumb mix adds a ton of flavor to the burgers and when topped with Cheddar cheese, grilled onions, bacon and barbeque sauce, this is one gourmet burger you are going to want to try.

Perfect recipe for Memorial Day Weekend!

Smokey Mesquite BBQ Bacon Burgers

adapted from: Food Family & Finds
(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef

1/2 pkg. Kraft Smokey Mesquite BBQ breadcrumbs
salt and pepper

1 egg
1 tsp. Worcestershire sauce

1/2 Lb. bacon
1 medium onion, thinly sliced
Kraft Hickory BBQ sauce
Cheddar cheese, sliced
4 hamburger buns

In a medium bowl, mix together ground beef, breadcrumbs, a little salt and pepper, egg and Worcestershire sauce. Mix together until combined. Form beef into four patties, slightly larger than your hamburger buns; set aside. Cook bacon in a large skillet until crisp. Discard all but 1 Tablespoon bacon grease. Add the sliced onions and cook over medium heat until browned and tender.

Meanwhile, grill the hamburgers on the George Foreman or on a grill pan on the stove. When done, top each burger with sliced Cheddar cheese and place in a warm oven to melt the cheese and keep warm until the onions are finished cooking.

Toast the hamburger buns, top with a hamburger, grilled onions, sliced bacon and top with barbecue sauce. Serves: 4

ON THE SIDE:

Twice Baked Potatoes

Oven Baked Steak Fries

Loaded Baked Potato Salad

Mom's Macaroni Salad

OREO Chocolate Chip Cookies aka The Cookies that Broke my Oven

2013-05-14T17:50:00.002-06:00

The cookies that broke my oven . . . make these at your own risk :)

Story Time

"The Mr." wanted some OREO stuffed chocolate chip cookies. He doesn't request things much, so I happily obliged to make him some cookies. I tried a few where I baked a whole OREO cookie inside the chocolate chip cookie, but they were monsters. I decided it was a much better idea to chop up the OREOS and mix them into the dough and that did work much better . . .

except . . .

There I was, staring at my cookies through the oven window, trying to decide if they were done. All of the sudden I heard a loud POP and I saw a big red spark fly out of the back of the oven and then all of the lights in the house turned off and it was silent. No power to anything.

What the *#@%

That is when a few choice words may or may not have come out of my mouth.

I hurried and looked behind the oven, afraid it was going to start on fire. Why would a big spark fly out of it?

I called Mr. fix-it (My Dad), but he was at a camoflauge wedding (for real - Mama June style), so I had to wait for him to get done to come check it out. Do you realize how much we rely on power. EVERYTHING USES POWER. Hello.

We were able to restore power to the rest of the house, but not the range. The control panel to my range was fried. Literally, look at it, it is BLACK and no chance of saving it. The new part is $150 and I have to wait a whole week for it to get here. Can you believe my kitchen will be closed for a week. Suddenly, I have a million things I want to bake.

What am I going to eat? This foodie cannot survive on cold cereal.

Thankfully, I did manage to get a few cookies out if it, before it blew up and they tasted really good. I used Birthday Cake OREOS and the flavor was so good mixed with a chocolate chip cookie. Plus, it gave the cookies pretty colorful speckles.

I can't tell you how many cookies you will get out of a batch of this dough, since I made some stuffed, a dozen regular and I sent the rest of the dough home with my SIL.

At least "The Mr." requested these cookies, so I can blame my oven problem on him :)

OREO Chocolate Chip Cookies

adapted from: Picky Palate
(Printable Recipe) or (Printable with Picture)

1 c. (2 sticks) unsalted butter, softened

3/4 c. light brown sugar

1 c. sugar

2 eggs

1 Tbl. vanilla extract

1 tsp. kosher salt (or 1/2 tsp. table salt)

1 tsp. baking soda

3 1/2 c. all-purpose flour

1/2 - 1 bag chocolate chips

20 OREOS, roughly chopped

Preheat oven to 350 degrees. Cream together butter and both sugars until well combined. Mix in the eggs and the vanilla extract. Add the kosher salt and baking soda. Then, gradually add the flour and mix until blended. Stir in the chocolate chips and chopped OREO cookies. Roll dough into Tablespoon size balls and bake in preheated oven for 8-9 minutes.

Jenn's Notes: My dough was pretty dry and wouldn't quite come together, so I added around 1 teaspoon of half-and-half and it came together and baked up perfectly. If you have the same problem, you could add a little water, milk or cream.

Lemon Berry Chia Seed Yogurt Muffins

2013-05-12T13:36:00.002-06:00

My mom showed up to work the other day with some homemade strawberry jam for me! mmm . . . my favorite! Of course I had to use some immediately. I made these muffins for breakfast last Saturday morning and they were delicious. You can taste the lemon, you can taste the strawberry jam and they have a nice crunch from the Chia Seeds.

I used my Lemon Poppy Seed Muffin Recipe and subbed the plain yogurt with plain Greek yogurt for a bit of added protein, I subbed the poppy seeds for Chia seeds and I added some of that amazing strawberry jam. To top it all off, I sprinkled them with a mix of cinnamon and sugar. I love the flavor of cinnamon mixed with lemon and berries and I love the crunchy top if gives the muffins. If you don't want to try the cinnamon, you could always mix a little sugar with some more lemon zest, rub it together and sprinkle it over the top just before baking.

You might also like:
Lemon Ricotta Blackberry Muffins
Old Fashioned Blueberry Muffins
Almond Poppy Seed Bread with Orange Glaze
Banana Chia Seed Cake with Vanilla Bean Frosting

Lemon Berry Chia Seed Yogurt Muffins

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2/3 c. sugar
2 lemons, zested and juiced, divided
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. chia seeds
or 2 Tbl. poppy seeds
1 c. plain non-fat Greek yogurt
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 c. vegetable oil
strawberry jam
1 tsp. cinnamon and 1/4 c. sugar, for topping

Preheat oven to 375 degrees. Fill muffin tin with paper liners and spray lightly with cooking spray; set aside. Combine sugar and zest of two lemons and rub together with your fingers until fragrant. Add the flour, baking powder, baking soda, salt and chia seeds. In a separate bowl, mix together the juice of two lemons, yogurt, eggs, vanilla extract, lemon extract and vegetable oil. Pour wet ingredients into dry ingredients and mix together just until combined. Batter will be lumpy.

Fill muffin liners 3/4 full (an ice cream scoop works perfect for this). Top each muffin with a heaping 1 teaspoon of strawberry jam. Use a toothpick and swirl the jam into the muffin. Sprinkle the top of each muffin with 1/2 teaspoon of cinnamon and sugar mixture. Bake in preheated oven for 15-16 minutes or until a toothpick comes out clean. Makes around 16 muffins.

20 Desserts Your MOM Wants on Mother's Day

2013-05-09T23:55:00.000-06:00

Forget the flowers . . . give mom what she really wants!

Billie's Italian Cream Cake

My Go-To Vanilla Cupcakes with Vanilla Bean Frosting

Red Velvet Crinkle Sandwiches

Super Easy Microwave Rocky Road Fudge

Banana Cream Pie Cupcakes

Grammy's White Sheet Cake
(this is what my Mom would pick 1st)

Chunky Brownie Ice Cream

Banana Roll with Cheesecake Filling

Vanilla Chai Cupcakes with Chai Spiced Buttercream

Cream Cheese Lemon Bars

Neapolitan Cake

Honeybun Cake

Rocky Road Pudding Mousse

One Bowl Red Velvet Cupcakes with Whipped Vanilla Frosting

Crockpot Hot Fudge Cake

Homemade Snickers Bars

Pecan Bars with Almond Glaze

Cheesecake Cookies

Ina's Blueberry Crumb Cake

Junior's Cheesecake

Chewy Browned Butter M&M Blondies

2013-05-07T18:10:00.000-06:00

Browned butter mixed in a blondie primarily made with brown sugar and loaded with M&M's. Does that sound like the most rich and divine blondie ever?

Well it is sooooooooo GOOOOOOOOD!

I thought these were fabulous.

They do get pretty dry within a day or two, so try and eat them up as quickly as possible! Since it only makes an 8x8-inch pan, that shouldn't be a problem.

Chewy Browned Butter M&M Blondies

adapted from: Recipe Girl
(Printable Recipe) or (Printable with Picture)

10 Tbl. unsalted butter, browned

1 c. brown sugar, packed

1/4 c. white sugar

1 egg

2 tsp. vanilla extract

1 1/4 c. all-purpose flour

1 1/4 tsp. baking powder

1/4 tsp. kosher salt

1 1/4 c. M&M's

Preheat oven to 350 degrees. Line an 8x8-inch baking dish with parchment paper and spray with cooking spray. Melt butter in a small saucepan over medium heat. Allow it to boil, stirring occasionally, until browned. It will begin to smell nutty and it will get foamy when it is ready. It goes from yellow to brown very quickly, so watch closely. Allow to cool for 5 minutes or so. In a medium bowl, mix together the browned butter, brown sugar and white sugar. Add the egg and vanilla and mix well. Add the flour, baking powder and salt and mix until combined. Stir in 1 cup of M&M's. Press evenly into prepared baking pan and sprinkle the remaining 1/4 cup of M&M's over the top. Bake for 30 minutes. Cool completely before serving.

Jenn's Notes: The original recipe suggested baking for 25 minutes, but mine were so jiggly and underdone, that I baked them 5 minutes longer. I cut into them while they were still warm and they were still runny and gooey and I thought they were underdone, but once they cooled completely, they were great.

My Favorite Twice Baked Potatoes

2013-05-04T14:30:00.000-06:00

These potatoes are pure heaven. Seriously . . . pure heaven! I could eat these every single day for the rest of my life and never get sick of them! I ate them for the first time a few years go after I picked up a copy of The Pioneer Woman's Cookbook and I have eaten them countless times since.

I always make extra, because they taste just as good warmed up for several days. They make a great breakfast, lunch and dinner. Oh yeah.

-BEST POTATOES EVER-

P.S. I originally posted this recipe a few years ago and how I ever thought that glowing potato picture was good is beyond me, so here is a new and improved version!

Twice Baked Potatoes

adapted from: The Pioneer Woman

(Printable Recipe) or (Printable with Picture)

4 large Russet potatoes

4 slices bacon, cooked & crumbled

4 Tbl. butter, softened

1/2 c. sour cream

1/4 c. milk, give or take

1/2 tsp. seasoned salt (I add way more)

freshly grated black pepper, to taste

1 c. grated Cheddar cheese

2 chopped green onions, for garnish, opt.

Wash and pat dry the potatoes. Poke a few holes in each potato, using a fork, and cover tightly with foil. Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through. Remove from oven, carefully remove foil and cool slightly. Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact.

Add the butter, sour cream, seasoned salt and pepper. Mash together using a potato masher. Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping. Taste and adjust seasonings, if needed. Place the potato shells onto a large baking sheet. Fill each potato shell with the potato mixture and top with reserved cheese. Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot. Garnish with crumbled bacon and chopped green onions.

Jenn's Notes: I usually discard one of the potato shells, so I have a little extra filling for the remaining shells. These are my favorite.

Cilantro Lime Chicken Fajitas with Mexican Slaw

2013-05-02T17:31:00.000-06:00

These are the BEST fajitas I have EVER eaten. I thought the last fajita recipe I tried was the best and they are really good, but THIS recipe really is the BEST :)

We have made them a few times and can't seem to get enough.

Of course, they are from the amazing and beautiful Paula Deen. Have you guys seen her lately and how much weight she has lost? You go girl.

This recipe has several components and each and every one is a must. The recipe looks long, but trust me, it is really easy. You make a marinade for the chicken and the vegetables and then you make a dressing for the slaw. Don't skip the slaw, that is what helps make these the BEST FAJITAS EVER, plus it adds an amazing crunch. I love the slaw so much, that I plan on serving it as a side dish for many of the other Mexican dishes I make, like a side salad.

Cilantro Lime Chicken Fajitas

(Printable Recipe) or (Printable with Picture)

1 1/2 Lbs. boneless, skinless chicken breasts

Cilantro Lime Marinade, recipe below

2 red bell peppers, thinly sliced

1 onion, thinly sliced

1 Tbl. vegetable oil

corn or flour tortillas

Fresh Mexican Slaw, recipe below

Toppings: shredded Monterey cheese,

sliced avocado, Feta, plus anything else you like

Place chicken in one resealable plastic bag and the bell peppers and onion in another resealable bag. Prepare the marinade and add half to the chicken and the other half to the vegetables; seal bags and refrigerate for at least 12 hours or up to 24 hours. Remove chicken from bag, discarding marinade. Spray a large grill pan with nonstick cooking spray and place over medium-high heat until hot. Add chicken and cook for 8-10 minutes per side or until done. Set aside and keep warm.

Meanwhile, remove the vegetables from the bag, discarding marinade. In a large skillet, heat oil over medium-high heat. Add the vegetables and cook for 8-10 minutes or until tender. Thinly slice chicken and serve in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.

Cilantro Lime Marinade

3/4 c. buttermilk

1/2 c. packed fresh cilantro leaves

1/4 c. fresh lime juice

1/4 c. olive oil

1 jalapeno, stem, seeds and membrane removed

1 Tbl. chili powder

1 clove garlic, minced

1 tsp. salt

In a blender or food processor, combine all marinade ingredients and process until smooth. Makes about 1 3/4 cups.

Fresh Mexican Slaw

3 Tbl. fresh lime juice

2 Tbl. olive oil

1 tsp. honey

1/2 tsp. ground cumin

salt and pepper

1 jalapeno, seeded and minced

1/4 c. fresh cilantro, chopped

1 (10 oz.) bag coleslaw

I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/4 tsp. Italian seasoning
1/2 tsp. sugar
1 tsp. chili paste

In a large bowl, whisk together all ingredients and pour over slaw. Toss gently to coat. Serve immediately.

Jenn's Notes: We usually only marinate the chicken and vegetables for a few hours. I grill my chicken on the George Foreman. We love this recipe and wouldn't change a thing.

adapted from: Cooking with Paula Deen, March/April 2013 Issue

Easy Chili Cheese Enchiladas

2013-04-30T16:53:00.000-06:00

This is one of the easiest enchilada recipes you will ever make. It might sound a little strange, but it totally works and they are delicious.

It starts off with a can of chili. I love using turkey chili. I swear it tastes just like the full-fat beef chili. Once I tried turkey chili, I never went back.

You heat up the chili, divide it between your tortillas, top with shredded Monterey cheese and a little chopped cilantro. Roll them up and top with enchilada sauce and Cheddar cheese.

mmm mmm good!

"The Mr." was not excited for this dinner, but once he tried them, he was totally on board.

Serve with a side of your favorite Mexican rice.

Chili Cheese Enchiladas

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can turkey chili

1 (10 oz.) can mild red enchilada sauce

1 c. Monterey cheese, shredded

3/4 c. Cheddar cheese, shredded

cilantro, chopped

5-6 flour or corn tortillas

sour cream, for serving

Preheat oven to 375 degrees. Spray an 8''x8'' pan with cooking spray. Pour about 1/4 cup of enchilada sauce over bottom of casserole dish; set aside. Heat chili in a medium saucepan over medium heat until warmed. Microwave tortillas for about 30 seconds or until pliable. Divide chili evenly between tortillas. Top each with Monterey cheese and chopped cilantro. Roll up and place, seam side down, in casserole dish. Top with remaining enchilada sauce and sprinkle with Cheddar cheese.

Bake in preheated oven for 25-30 minutes or until heated through and cheese is bubbly. Broil for the last few minutes to lightly brown the cheese. Remove from oven and sprinkle with chopped cilantro. Serve with sour cream and a side of Mexican rice.

Jenn's Notes: I made three corn enchiladas and only two flour enchiladas, because the flour tortillas were bigger.

Homemade Birthday Cake OREOS

2013-04-27T14:30:00.000-06:00

Just when you thought an OREO couldn't get any better, they have to go and make a Birthday Cake version!

I am IN LOVE with these cookies. They are so stinkin good and just blow my mind everytime I eat one. It starts off by saying, I just want one bite . . . then two bites . . . then three cookies later I finally decide I better wait a few hours before I eat more.

The frosting is TO-DIE-FOR. It kinda reminds me of the flavor of bakery frosting, that I have been searching and searching for a recipe for forever and the texture is beyond creamy.

Your family and friends will go nuts over these.

You might also like:

Homemade OREOS

Not So Red Velvet Cookies with Pumpkin Spice Cr. Cheese Filling

Chocolate Peanut Butter Cup Whoopie Pies

Homemade Birthday Cake OREOS
(Printable Recipe) or (Printable with Picture)

Cookie:
1 pkg. Devils Food Cake Mix
2 eggs
3/4 c. shortening

Preheat oven to 350 degrees. Combine cake mix, eggs and shortening and mix until well blended. Dough will be very thick. Roll into 1'' - 1 1/2'' balls and place on a lightly greased cookie sheet. Bake for 9-10 minutes. Tops will be cracked. Cool completely. Yield: around 3 dozen cookies or 18 sandwiches.

Birthday Cake Frosting:
1/2 c. unsalted butter, softened
1/2 c. dry Funfetti cake mix
1 tsp. vanilla extract
1/2 tsp. almond extract, opt.
pinch of salt
3 c. powdered sugar
1/4 c. milk, give or take
sprinkles, for garnish

In a medium mixing bowl, beat butter until creamy. Add the dry cake mix, vanilla extract, almond extract and a pinch of salt. Mix until combined. Begin adding powdered sugar, one cup at a time. Add milk as you go to reach desired consistency. You may or may not need all of the milk. Spread frosting over one side of half of the cookies and top each with another cookie. Roll in sprinkles, if desired. Makes enough to generously fill 18 sandwich cookies.

Jenn's Notes: These are perfect. Make them now.

*Update 5/29/13 - Since I posted this recipe I tried the real Birthday Cake OREOS and they tasted like they have butter flavoring in them. I think if you added butter extract to this frosting recipe, they would taste just like the real thing.

Cookie From: Jenn@eatcakefordinner
Frosting slightly adapted from: Chef-In-Training

Easy Chicken Cordon Bleu Bake

2013-04-24T17:31:00.001-06:00

Boy, do I have a recipe for you today!

I have simplified making chicken cordon bleu and created this amazing recipe. It does take a while to bake, but it involves very little hands-on time, which makes it easy enough for a weeknight, in my opinion. You could even prepare the chicken layers and sauce in the morning. Then combine the two after work and throw in the oven.

The flavor is outstanding and it still has all of those layers and textures you love about regular chicken cordon bleu, but will only take you a fraction of the time to prepare.

I know you will LOVE it as much as we do.

You might also like:
Chicken Cordon Bleu Florentine Casserole
Easier Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Bread Bowls
Deli Cordon Bleu Sandwiches

Easy Chicken Cordon Bleu Bake

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts

1 tsp. lemon pepper

1 tsp. Mrs. Dash Original

8 slices black forest ham, very thinly sliced

Swiss cheese, sliced

1 can Cream of Chicken Soup

3/4 soup can full of milk

black pepper

1/2 tsp. Italian seasoning

1 c. seasoned croutons, crushed

cooked wild rice or brown rice, for serving

Preheat oven to 350 degrees. Place chicken breasts in a greased 9x9-inch baking pan. Season with lemon pepper and Mrs. Dash. Top each chicken breast with one slice of ham, then swiss cheese (as much as you like), then two slices of ham each, more swiss cheese and last with one more slice of ham. In a separate bowl, combine cream of chicken soup, milk, black pepper and Italian seasoning. Pour over chicken breasts, being careful so the ham and cheese doesn't slide off of the chicken.

Cover tightly with foil and bake for 40-60 minutes or until chicken registers 165 degrees on an instant-read thermometer. Remove from oven and top each chicken breast with crushed croutons. Return to oven, uncovered, for 5 more minutes to slightly toast the croutons. Remove from oven and serve over wild rice or brown rice. Spoon sauce over the top for serving. Yield: 2 servings.

Jenn's Notes: If you don't want thick chicken breasts, you could always butterfly the breasts (cut in half horizontally) and bake in a 9x13-inch pan. The baking time will depend on if your chicken breasts are thawed or frozen.

Crunchy Shredded Pork Tacos

2013-04-22T16:30:00.000-06:00

This is one of my FAVORITE crunchy taco recipes.

There is a local Mexican Restaurant that makes the best crunchy tacos that I have been eating since I was a little girl. This is my version of those tacos and they really do taste like they came straight from a Mexican Restaurant.

The pork is tender and juicy and perfectly spiced. The Italian dressing coated shredded lettuce is what makes these unique and gives them that special touch. Don't skip that part.

Serve with a side of one of these rice dishes and you are good to go.

Mexican Green Rice

South of the Border Mexican Rice

Couldn't be Easier Mexican Rice

Crunchy Shredded Pork Tacos

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1 1/2 - 2 Lbs. pork loin

or pork shoulder, trimmed of fat

1 1/2 tsp. chili powder

1/4 c. light brown sugar

1/2 tsp. dried oregano

1 tsp. ground cumin

1 1/2 tsp. salt

1/8 tsp. black pepper

1 garlic clove, minced

1/4 onion, finely chopped

plus a few onion chunks for cooking

1-2 Tbl. extra virgin olive oil

1 Tbl. cider vinegar

Combine the chili powder, brown sugar, oregano, cumin, salt, pepper, minced garlic and finely chopped onion. Add 1 Tablespoon olive oil and cider vinegar and stir together to form a paste. If it is too thick, add a little more olive oil. Rub the paste all over the pork, covering every last bit. Wrap tightly with plastic wrap and refrigerate overnight. Place the pork into a medium-large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite half way (about 1-2 cups). Place some onion chunks right on top of the pork.

Cover with lid and roast in a 300 degree oven until the pork is falling apart, about 2 1/2 - 3 hours, turning once every hour. Remove from oven and allow to rest about 15 minutes. Shred the pork, adding some of the juice from the pan to prevent from being dry. You could also cook this in a slow-cooker, but it will take a lot longer.

To serve:

crunchy taco shells

fresh pico de gallo

shredded lettuce

Italian Dressing

Feta cheese, opt.

Toss the shredded lettuce with a little Italian Dressing. You want just enough to coat the lettuce (you don't want it dripping in dressing). Add some shredded pork to your taco shell, top with lettuce, fresh pico and Feta cheese, if desired. Serves 4.

Jenn's Notes: I buy a head of iceberg lettuce and cut it into small strips. I don't have measurements for the pico de gallo. I dice a few tomatoes and add some finely chopped onion, finely chopped jalapeno, chopped green onion (if I have), chopped cilantro and some fresh lime juice.