Chocolate Chip Cookie Cake

This was great! When I make it again I'm going to cut down the chocolate just a bit because the inside of the center was just pure chocolate. I can't say that's a bad thing for taste but it made it difficult to keep it all in a nice slice=) I used Ghiradelli 60% cacao chocolate chips in this and even with that strong of a chocolate it was super good...but definitely needed a tall glass of milk!

1 cup butter

1/2 cup sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour,

plus 4 tablespoons flour

1/2 teaspoon salt

1 teaspoon cream of tartar

1 teaspoon baking soda

2 cups semi-sweet chocolate chips

Beat butter and sugars together.

Add eggs and vanilla.

Mix flour, salt, baking soda, and cream of tartar.

Add dry ingredients to the batter and mix until well blended.

Stir in chocolate chips.

Spread dough into a 15 1/2 inch round pan.

Bake for 20 minutes at 350 degrees

Frijoles Borrachitos-Beans with beer

I am always browsing for new things to do with dry beans. We aren't drinkers but I had bought beer as a natural garden helper and so when I saw this recipe I was happy to be able to get clear out the fridge of the beer!

I make beans a lot because they are inexpensive and we all like them. Corrine loves beans. However these beans just didn't do it for us. Corrine made it through one small bowl and then wasn't going to even try for a second. Wouldn't make them again...

In case someone else normally loves beans with beer it had great reviews on recipezaar so here is the recipe:

1 1/4 cups dry pinto beans
1 (12 ounce) can beer
1/2 cup chopped onions
4 bacon, slices
1 can diced tomatoes
1 tablespoon snipped cilantro
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Soak beans in 4 cups water at least 5 hours.
Place in large stockpot.
Add beer and bring to a boil.
Cover and simmer 1 1/2 hours.
Cook bacon until crisp, drain and crumble.
Add bacon to beans along with onion, tomatoes, cilantro, salt and red pepper.
Cover and simmer for 30 minutes.

Easy Beef Enchiladas

Got this one off recipezaar last night when I was looking for a quick meal. I really had my doubts and it had no ratings but I gave it a whirl and it was good! I'll be making this again for sure. We all gave it five stars except Hunter and he didn't like the salsa.

1 lb ground beef

1 packet taco seasoning
3 cups salsa (your favorite)
16 ounces shredded cheddar
10 or so corn tortillas

Brown Beef in skillet.

Add taco seasoning and about 1 cup of salsa(more or less to taste) to beef and heat until salsa is warm.
Remove from heat.
Spoon meat mixture and cheese into totillas, making sure not to over fill.
Roll up and place in 13x9 baking dish.
The enchiladas will pack together tightly.
Spread remaining salsa over enchiladas and sprinkle with remaining cheese.
Bake at 350 until cheese is melted and edges of tortillas start to brown and crisp.(aprox. 10-15 mins.).

Strawberry stuffed crepes

These were SO good. I can't wait to make them again but it will have to be at least a double batch! There were plenty of crepes leftover but we ran out of strawberry filling(and didn't have any more cream cheese to make more). We had these as "breakfast for dinner" along with sausage, bacon, hashbrowns and scrambled eggs. If it didn't take so long I'd happily have that every night=)

The whole family agreed these were awesome.

Filling

Strawberry Cream
2 cups sliced strawberries

1/4 cup sugar
1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar

To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
Drain excess water from strawberries and sugar.
In mixing bowl blend cream cheese and powdered sugar until smooth.
Stir in strawberries.

Crepes(we used the recipe that came with the crepe pan)

1/2 teaspoon salt

3 eggs

1 1/2 cups milk

1 1/2 cups all-purpose flour

2 tablespoond vegetable oil

Put all ingredients in blender and process until smooth.

We used a crepe pan but another recipe using a skillet is here.

Iced coffee

This was really easy and pretty good. I can't quite get over the milk...but I'm not sure why it bothers me? It's definitely no Mocha BK Joe.

6 cups brewed coffee

1 can sweetened condensed milk.

Italian Sausage Stromboli

We have our usual pizza night every week still. I finally signed up at recipezaar so I wanted to use a recipe from there. Our changes were that we used homemade dough, red bell pepper and cooked it on the pizza oven. We served it with a side of sauce and if we made it again we'd use lots more sauce in it(sauce is optional).

Ratings:

Sabrina 9

Hunter 8

Corrine 10

and Justin enjoyed some cheese=)

Recipe: http://www.recipezaar.com/193995

Crispy Zucchini Spears

I made this after Shar's family gave it rave reviews here. It is so good!! Very much like at a restaurant without all the fat from being fried. Another family book recipe. We didn't cut it into spears but will next time.

Ratings:

Sabrina 10

Hunter 10

Corrine 10

Crispy Zucchini Spears

2 medium Zucchini

1/4 cup cornmeal

1/4 cup flour

1/4 cup grated parmesan

1/2 - 3/4 tsp garlic salt

1/4 tsp paprika

1/4 tsp oregano powder

1 egg, beaten

Slice Zucchini lengthwise to make spears. Combine cornmeal, flour, parmesan, garlic salt, paprika, oregano together.Dip Zucchini spears in egg, and then into the mixture. Place on lightly greased baking sheet. Bake 15 minutes at 450 Degrees

Hunter's Hot Pot Pie

Thanks to Lissa for this one=)) This recipe was originally named Hearty Chicken Casserole and I renamed it because Hunter absolutely LOVES pot pies and he said this one is the best.

Ratings:

Me 10

Hunter 10

Corrine 8

Hunter's Hot Pot Pie

1/2 c butter, softened
1 cup sour cream
1 egg
1 c all purpose flour
1 t baking powder
1 t salt
16 oz frozen mixed vegetables, thawed
2 c cubed, cooked chicken or turkey
1 10 3/4oz can cream of mushroom soup, UNdiluted
1/2 c chopped onion
1/2 c shredded cheddar

In small bowl, cream the butter and sour cream. Add egg; beat well. Combine the flour, baking powder and salt and add to creamed mixture. Spread into a greased 3 qt casserole dish.
In a large bowl, combine the veggies, chicken , soup and onion. Pour over crust, sprinkly with cheese. Bake, uncovered, at 400* for 35-40 minutes or until heated through.

Carrot Souffle

I got this recipe off Recipezaar and finally found a recipe from there that we'd make again! I would love to try brown sugar in it next time.
My variations on the recipe--I chose to use 5 eggs in it and instead of a bit of the various spices I used 3 1/2 teaspoons of pumpkin pie spice .
Ratings

Me 9
Hunter 10(I served this as a side dish and he told me it tastes more like a dessert)
Corrine 10 1/2

Carrot souffle
2 (10 ounce) packages frozen carrots (or - 1 large, 1 pound bag, peeled and sliced)
salt
1 cup milk or light cream
3 tablespoons flour
1/2 cup sugar
3-5 eggs
1/2 teaspoon cinnamon
1 dash ginger
1 dash allspice
1/4 lb butter
Cook carrots till 'very' tender in salted water.
Drain and mash.
Combine all ingredients and mix with an electric mixer till smooth.
Bake at 350 degrees for 45 minutes or until set.
If cooked a day ahead: Warm at 350 degrees for 20 minutes

Ho Ho Cake

This tastes just like a ho ho if not better. We all gave this a ten and it will be in our family book but I'm switching the shortening to butter.

Ingredients:
***Bottom:***
1 (18.25 oz.) box Chocolate Cake Mix
***Topping One:***
3/4 cup white sugar
1/2 cup butter or margarine, softened
2/3 cup solid Crisco vegetable shortening
5 ounces can Evaporated milk
2 teaspoons Vanilla extract
***Topping Two:***
1 can Fudge frosting (16 oz.)
Directions:
Preheat oven to 350 degrees F. Lightly grease a 15-1/2" x 10-1/2" baking dish. Bake chocolate cake in baking dish, according to the directions on the box for 20-30 minutes or until cake bounces back when you touch it lightly on the top, or a toothpick inserted in the center comes out clean, except for a few crumbs. Allow to cool.
Mix sugar, butter, Crisco, evaporated milk and vanilla extract together until creamy with an electric mixer, about 10 minutes. Spread over cooled chocolate cake.
Heat opened can of fudge frosting in the microwave 30 seconds to 1 minute till pourable. Pour over white topping. Refrigerate over night.

Kristine's Beans

This is going into our family book! Delicious!!! We all gave this a ten and got seconds.

Kristine's Beans


1# hamburger (I doubled the meat in the pot pictured)
1 small onion or 1/2 large onion
1/2# bacon cut in pieces
Brown above ingredients together.



1 can dark kidney beans - drained(I only half drained all these)
1 can light kidney beans - drained
1 cans butter or lima beans - drained
1 humungo can pork 'n beans - do not drain
Mix all ingredients together in a dutch oven.



Add:
1/2 cup ketchup
3/4 cup brown sugar
squeeze of mustard
Cook on stove until heated through.

Seven Layer Magic Cookie Bars

I saved this recipe from a group ages ago and finally got around to making it. I used walnuts and I didn't think it looked all that great but it tasted really good=)

Ratings:

Me 9

Hunter 10

Corrine 10 1/2

Seven Layer Magic Cookie Bars
Ingredients:
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 14-ounce can Eagle Brand® Sweetened Condensed Milk
1 c. butterscotch flavored chips
1 c. semi-sweet chocolate chips
1 1/3 c. sweetened coconut flakes
1 c. chopped nuts
Directions:
Preheat oven to 350 degrees.
Melt butter in a 13x9-inch baking pan.
Sprinkle graham cracker crumbs over melted butter, then pour condensed milk over crumbs.
Top with remaining ingredients in order listed.
Press cookie mixture down firmly into pan.
Bake for 25 minutes or until lightly browned. Cool before cutting into bars.
Can be stored in airtight container at room temperature.
Makes 24-36 bars

Shar's Chocolate Chip Banana Bread

I made this after Shar did and it was really good! I used special dark chocolate chips and didn't have any walnuts. I think I would have liked it more with the walnuts so if I make it again I need to be sure to have them.

Peppered Balsamic Chicken

Ratings:

Me 8

Hunter 8

Corrine 5

Peppered Balsamic Chicken

4 boneless, skinless chicken breasts

2 teaspoons lemon-pepper seasoning

1-1/2 teaspoons extra virgin olive oil

1/3 cup balsamic vinegar

1/4 cup chicken broth

2 garlic cloves, minced

4 teaspoons butter

parsley sprigs

cherry tomatoes

On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness.

Press lemon-pepper seasoning evenly on both sides of chicken.

In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm.

In medium bowl, mix together vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. (The original recipe cautions breathing the vinegar when it hits the heat)

Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken.

Garnish with parsley sprigs and cherry tomatoes.

Makes 4 servings.

Shredded Parmesan Brussel Sprouts

This won't be going in our book and my quest for easy delicious brussel sprouts will continue. I wish I had time to make Cheesy Gratin of Brussel Sprouts often but I rarely have hours for a side dish. This was definitely different but there was nothing to cover the natural bitterness of the sprouts.

1 pound brussels sprouts, trimmed
3 Tablespoons extra-virgin olive oil
salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
directions
Preheat the oven to 425°. In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts.
In 9X12 casserole dish, toss the brussels sprouts with the olive oil, season with salt and pepper and spread in an even layer.
Roast in the oven for 20 minutes, until the brussels sprouts are tender and browned in spots; rotate the pan and stir the brussels sprouts halfway through roasting.
Sprinkle with the Parmesan cheese, toss and bake for 1 more minute, or until the cheese is melted. Transfer the brussels sprouts to a bowl and serve.
MAKE AHEAD The brussels sprouts can be baked up to 2 hours ahead; rewarm them before serving.

Berries and Stars

We made this to take for the Fourth of July. It's from Kris' recipe week and it was good! I think we'd all prefer just the berries and Cool Whip...it was very festive though!

Skillet Fried Mozzarella Sticks

We all gave these a ten. They aren't exactly the same as store bought but they're very good!

12 slices white bread, crusts removed
1 egg
1/4 cup milk
1/2 tsp dried Italian seasoning
1/4 tsp salt
6 super-long (6 3/4") mozzarella string cheese, such as Plly-O's
1/3 cup oil
1/2 cup marinara sauce

1. Using hands, press bread to flatten, remove 1 cheese stick from egg mixture; place on bread slice.
Roll tightly, pinching seam if necessary to seal. On ends of each, press bread over cheese, repeat with remaining bread and string cheese.
2. Lightly beat egg with Milk, seasoning and salt. Place mozzarella sticks in egg mixture.
3. Heat oil in large skillet over med high heat. Add wrapped mozzarella. Cook in batches, until golden, 3 minutes. Drain on paper towels.
4. Heat marinara sauce; if desired, sprinkle with parsley. Serve sauce with mozzarella sticks.

1 Dish Taco Bake

This is also from Shar's week. I wanted to put a little sour cream on top but when I dug it out it was expired.

Ratings:

Me 10

Hunter 10

Corrine 10.5

1 Dish Taco Bake

taco meat mixture
1 pound ground beef
1 package taco seasoning

1-dish bake & rise batter
cooking spray
1/2 cup corn flour OR corn meal
3/4 cup all purpose flour
2 envelopes rapid rise yeast
1 tbsp sugar
1/2 tsp salt
3/4 cup milk (very warm 120* to 130* F)
3 Tbsp oil
1 egg

TOPPINGS
1 cup chunky salsa
1 - 2 cup shredded mexican style or cheddar cheese
1 cup corn chips, partially crushed

1. Brown Ground beef in a skillet and drain fat. Add taco seasoning and mix well.

2. MIX batter ingredients together in pre-sprayed 8X8 inch baking pan.

3. TOP batter with taco meat mixture. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.

4. BAKE by placing in a cold oven; THEN set temperature to 350*F. Bake for 30 minutes or until done

Chicken with Tomato-Basil Cream Sauce

This is something Lissa makes a lot so I wanted to try it. I served it with angel hair pesto.

Ratings:

Sabrina 10

Hunter 8

Corrine 10 1/2

Ingredients
4 boneless, skinless chicken breast halves (about 1-1/4 pounds), pounded
3 tablespoons butter, divided
2 plum tomatoes, chopped
1 small onion, chopped
1/4 teaspoon salt
1/4 cup chicken broth
1/2 cup whipping or heavy cream
2 tablespoons loosely packed fresh basil leaves, cut in thin strips


Season chicken, if desired, with salt and ground black pepper.
In 12-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat and cook chicken 8 minutes or until chicken is thoroughly cooked, turning once. Remove chicken and set aside.
In same skillet, melt remaining 1 tablespoon butter and cook tomatoes, onion and salt, stirring occasionally, until tomatoes are tender. Stir in broth and cook, stirring occasionally, 2 minutes. Stir in cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 4 minutes or until sauce is thickened and chicken is heated through. Garnish with basil.

Scalloped Corn and Broccoli

This doesn't really *look* appetizing and I was sure I'd messed something up. I used white cheddar and I think that didn't help it's appearance. However it was really quite good!

Ratings:

Sabrina 9

Hunter 8

Corrine 8

SCALLOPED CORN AND BROCCOLI

1 (15oz) can cream corn
2 eggs, beaten
2 tablespoons white sugar
2 tablespoons all purpose flour
1 teaspoon salt
1/2 cup shredded mild cheddar cheese
1/2 pkg frozen chopped broccoli

Preheat oven to 350.
Mix together corn, eggs, sugar, flour, and salt. Add the cheese and broccoli and mix well.
Pour into a 2 quart casserole dish and bake for one hour