Wednesday, August 31, 2011

Beef Kabobs

1/2 Cup soy sauce

1 Cup Water
3 heaping Tablespoons Brown Sugar
1/2 tsp. garlic powder
1/2 tsp. ginger
2 Tablespoons lemon juice.

DIRECTIONS:
Mix all together with a whisk, and pour over beef or chicken. Let marinade over night, or at least 2 to 3 hours. Grill steaks or chicken, or use for stir fry. Just thicken it a bit with cornstarch and cold water mixture. If the flavor is too strong, simply add more water to the juice, then thicken slightly. YUM!

Recipe from "get off your butt and bake" blog...  Check her out for more yummy recipes!

Wednesday, August 24, 2011

Chocolate Cherry Cola Cake


Recipe and picture from Betty Crocker
1jar (10 oz) maraschino cherries, drained, 1/4 cup liquid reserved

1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup cherry cola carbonated beverage
1/2 cup vegetable oil
3 eggs
1 container Betty Crocker® Whipped vanilla frosting
1 cup marshmallow creme
24 maraschino cherries with stems, well drained, if desired

Directions:
1.  Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Chop cherries; set aside.

2.  In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved cherry liquid with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped cherries. Pour into pan.
3.  Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4.  In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries with stems. Store loosely covered

Fudge Lover's Strawberry Truffle


recipe and picture form Betty Crocker
Cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box

Ganache Filling and Topping
2 packages (8 oz each) semisweet baking chocolate, finely chopped
1 1/3 cups whipping cream
1/4 cup butter (do not use margarine)
2 cups cut-up fresh strawberries

Garnish
6 fresh strawberries, cut in half lengthwise through stem
1/4 cup white vanilla baking chips
1/2 teaspoon vegetable oil

Directions:
1.  Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

2.  Meanwhile, in large bowl, place chopped chocolate; set aside. In 2-quart saucepan, heat whipping cream and butter over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate; stir until smooth.
3.  Line bottom of 9-inch springform pan with waxed paper. Cut cake into 1-inch cubes. In large bowl, beat half of the cake cubes on low speed until cake is crumbly. Add remaining cake cubes and 1 3/4 cups of the ganache (reserve remaining ganache for topping). Beat on low speed 30 seconds, then on medium speed until well combined (mixture will look like fudge). Fold in 2 cups cut-up strawberries. Spoon mixture into springform pan; smooth top. Cover with plastic wrap; freeze about 45 minutes or until firm enough to unmold.
4.  Run knife around side of pan to loosen cake mixture. Place serving plate upside down on pan; turn pan and plate over. Frost side and top of cake with reserved ganache. Arrange strawberry halves on top of cake.
5.  In small microwavable bowl, microwave baking chips and 1/2 teaspoon oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Refrigerate until ready to serve. Best served the same day
Drooling huh??
What's not to love about this recipe? 
Enjoy,
~Mommy of 6 <3

Tuesday, August 23, 2011

Chocolate Covered Strawberry cake

Nevaeh's ultimate favorite...  This little girl LOVES anything that has ANYTHING to do with strawberries!

Recipe and picture form Betty Crocker
Cake

1 box Betty Crocker® SuperMoist® white cake mix
1 box (4-serving size) strawberry-flavored gelatin
Water, vegetable oil and whole eggs called for on cake mix box

Dipped Strawberries
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil

Filling and Frosting
1 cup seedless strawberry jam
1 container Betty Crocker® Rich & Creamy milk chocolate frosting

Directions:
1.  Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 9-inch round cake pans, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and whole eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

2.  Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
3.  Meanwhile, gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
4.  Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
5.  Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.


Peanut Silk Cake


Recipe and picture from Betty Crocker
1 box Betty Crocker® SuperMoist® yellow cake mix

1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1 cup chopped peanuts, if desired

Directions:

1.  Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.

2.  In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3.  Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.  In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5.  In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6.  Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

I used my own cake recipe, and chocolate frosting recipe, but this makes for a quick and really easy dessert!  :)
Enjoy,
~Mommy of 6 <3

Monday, August 22, 2011

Healthified Chocolate Pudding Cake


Recipe and Picture from Betty Crocker
1 cup Gold Medal® all-purpose flour

1/2 cup granulated sugar
1/4 cup chopped almonds, toasted*
1/4 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons canola oil
2 teaspoons vanilla
1/4 teaspoon almond extract
3/4 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups water
Vanilla reduced-fat ice cream, if desired

Directions:
1.  Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.

2.  In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
3.  Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
4.  To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

Sunday, August 21, 2011

Peanutty Ice cream Cookie Cake

Peanuts and Chocolate... Can you see a trend!  Add bacon and it would be loved by the whole Parker house! 

Recipe and Picture from Betty Crocker
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/3 cup hot fudge topping
1/4 cup vegetable oil
1 egg
4 cups vanilla ice cream or frozen yogurt, softened
1/4 cup caramel topping
1 cup peanuts

Directions:
1.  Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.

2.  In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
3. Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
4. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

ENJOY!!!
~Mommy of 6 <3

Saturday, August 20, 2011

Malt Ball Magic

Talk about one of my favs!!!  Chocolate, ice cream, and malt balls all in one dessert!  YUMMY!

Recipe and Picture from Betty Crocker
For Cake:
1 1/2 cups Gold Medal® all-purpose flour

1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla

Topping:
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired

Directions:
1. Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.

2.  Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3.  Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4.  In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5.  Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies

Friday, August 19, 2011

DESSERT WEEK!

This week is gonna mess up your DIETS!!!  You would swear that that word is a swear word around here! 



How could one not like desserts?  They are the best!  So we decided to do a dessert week!  We will be posting, and encouraging you to share, recipes of your favorite, and our favorite desserts!  If you have a recipe you would like to be posted, please email it to Sweetgirl8082@gmail.com.... {we would love some good gluten free, sugar free, high fiber, or just all around healthier desserts that are yummy}

DROLLING YET?  These are just ones that you can find already on the blog! 

~Enjoy
Mommy of 6 <3

Tuesday, August 16, 2011

Vegtable Stir Fry

Serves: 4

Serve with a side of brown rice and you've got a tasty meal.
Ingredients for sauce:
1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon corn starch
1 teaspoon soy sauce

Ingredients for vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli florets
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper

DIRECTIONS
1. Combine the ingredients for the sauce in a bowl.
2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.
3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.
4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
This is AMAZING!!!! 
Recipe from Babyfit.com
~Mommy of 6 <3

Sunday, August 14, 2011

Caramel Apple Salad

This is delish!!!!  If you try one unhealthy thing this week, this has gotta be it!!! 

Ingredients:
1 Small Pkg of Butterscotch pudding (instant)
1 can crushed pineapple (including the juice)
1 cup mini marshmallows
8 oz cool whip
3 cups apples; pared, and diced

Directions:
Mix all the ingredients together. Refrigerate for 1 hour before serving, and enjoy!

~Enjoy,
Mommy of 6 <3

Saturday, August 13, 2011

Asian inspired Bowl!!!

An asian inspired bowl that my sister in law gave me a recipe for ages ago, and I tried it then... and since then have made a few changes!  I have loved it form day one, and thought why change it if I like it...  Well... becuase it did get even better!!!  Amanda and I share recipes all the time, and this one was a big winner in my house!!!  Thank you for awesome Sister inlaws!!!  God blessed me with the best ever!!

Yummy Bowl & Sauce

Layer One - Rice,brown or white
Layer Two - Yummy Sauce
Layer Three - Cheese of choice
Layer Four - Vegetables such as shredded carrots, broccoli slaw, tomatoes, green onions, avocados, olives, etc.
Layer Five - Chicken or other meat of choice
Layer Six - Chopped nuts, almonds, peanuts, cashews, etc.
Layer Five - Teriyaki sauce or other sauce of choice or nothing!

Yummy Sauce
1/2 C canola oil
1/2 C almonds (for a creamier sauce, use almond flour)
1/3 C nutritional yeast (Whole Foods)
1/2 C chickpeas or 1/2 C garbanzo beans, cooked
1/4 C soybeans, cooked
1/2 C filtered water (I just used bottled water)
1/2 C fresh lemon juice
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp. dried organo
1 tsp dried cilantro

Directions:
Combine almonds, beans and oil in blender or food processor and process. Add all other ingredients and puree until nice and creamy smooth. Cover and let refrigerate for one hour. Keep refrigerated between uses.

Enjoy,
~Mommy of 6 <3



Friday, August 12, 2011

Almond Crumple Peach Muffins

ANOTHER MUFFIN recipe!!!  Can you tell Muffins are my favorite breakfast food!!!  You have to try these!

Picture and recipe from Life is a party blog
Ingredients:

2 1/3 cups all-purpose flour
1/3 cup whole wheat flour (Use all all-purpose flour if preferred)
1 teaspoon baking soda
1 pinch salt
1 cup brown sugar, packed
1 cup plain yogurt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup peach, peeled, pitted and diced

Topping
1/2 cup brown sugar, packed
1/2 cup almonds, sliced
1/2 teaspoon ground cinnamon
4 teaspoons vegetable oil

Directions:
1.To make the topping, stir together the brown sugar, sliced almonds and cinnamon.

2.Stir in the oil until the topping clumps together.
3.Set aside.
4.In a large bowl, whisk together the flours, baking soda and salt.
5.In a separate bowl, whisk together the brown sugar, yogurt, oil, eggs and vanilla.
6.Pour over the flour mixture.
7.Sprinkle with the peaches and stir to just mix.
8.Spoon into greased or paper-lined muffin cups and sprinkle with the topping.
9.Bake in a 350 degree F oven until the tops are firm to the touch, about 25 minutes.

~Enjoy
Mommy of 6 <3

Thursday, August 11, 2011

Reese's cup cheesecake!

Or heaven in a dessert, as it is newly called around our house!  :)  This is pure amazing, but then again you are talking to a family who lives for reese's!!!  I had to ignore the nutrition facts though...  they are bad for you!  :D

Ingredients:


For The Crust
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted

For The Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter ( not natural-style)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces

For The Topping
5oz milk chocolate chips
1/4 cup sour cream
In a saucepan over low heat, melt 5 ounces of milk chocolate chips with 1/4 cup of sour cream, stirring constantly. That’s it. Just spread it over the cheesecake and return it to the refrigerator to set up.


Directions

Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.

To Make The Crust:.
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make The Filling:.
1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; mix until smooth.
4. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
5. Pour filling into prepared crust.
6. Place springform pan into a larger baking pan.
7. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
8. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:.
1. In a saucepan over low heat, melt chocolate chips with sour cream, stirring constantly.
2. Spread it over the cheesecake and return it to the refrigerator to set up.




Wednesday, August 10, 2011

This baker actually needs help???

So, I married this typical country boy at heart, and as most country boys, he loves pecan pie!  I have tried a few recipes and none of them are just mouth watering delicious to him!  I NEED A GOOD RECIPE!!! 


this is not my pie, but gorgeous isn't it!!!
 So I am sending out this blog message to all my other bakers out there! 

~Mommy of 6 <3

Tuesday, August 9, 2011

Turtle Bars

Picture from Get off your butt and bake blog
TURTLE BARS
This recipe reminded me of my great grandma's chocolate pecan pie!  OH THE WONDERS of the south!!!  Anything with chocolate and pecans is scumptious! 
Ingredients:
1 1/2 cups flour
1 1/2 cups quick oatmeal
1/4 tsp. salt
1/2 tsp. baking soda
1 cup brown sugar
1 cup butter or margarine melted
1-8 oz pkg of chocolate chips
1-12oz jar caramel syrup
1 cup chopped pecans, walnuts or other – optional

Directions:
Notes: Line your glass 9×13 ” pan with parchment paper, to make the bars easy to remove and even easier to cut.  (If you’re not using parchment paper) When they first come out of the oven, take a knife around the sides of your pan, then they will be much easier to cut and remove.

1. Combine 1st – 6 ingredients until well blended. Press half of the mixture in a 9×13″ pan.
2. Bake at 350 degrees for 10 minutes.
3. Spread over the crust; chocolate chips & nuts. Drizzle the caramel syrup over the top. Sprinkle with the other half of crumb mixture.
4. Bake 15 to minutes more, or until golden brown.

Recipe and picture from Jonna over at Get off your butt and bake blog...  This blog is pure amazing, and I love her recipes!  Hope you enjoy as well!
~Mommy of 6 <3


Monday, August 8, 2011

Peanut Butter Power Bites

Peanut Butter Power Bites
These are absolutly delicious!!!  Everyone in my house gives them two thumbs up!!! Enjoy!

makes 50

Ingredients:
4 tablespoons butter
1 1/3 cups peanut butter
1/2 cup confectioners' sugar
1/3 cup honey
2 teaspoons vanilla extract
3 cups Rice Krispies cereal
2 1/2 cups oats
1 cup mini chocolate chips

Directions:
Melt butter in a medium saucepan over medium heat. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla. Stir in Rice Krispies and oats and allow mixture to cool.

Stir in the chocolate chips. Form mixture into 1-inch balls, pressing tightly to form balls. Store in refrigerator.
Recipe from Dinners for a year blog... Go check them out! 
~Mommy of 6 <3

Tuesday, August 2, 2011

5 Minute Cake

5 MINUTE CHOCOLATE MUG CAKE


Ingredients:

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Directions:
1. Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
2. Pour in the milk and oil and mix well.
3. Add the chocolate chips (if using) and vanilla extract, and mix again.
4. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
5. The cake will rise over the top of the mug, but don't be alarmed!   Allow to cool a little, and tip out onto a plate if desired.
6. EAT! (this can serve 2 if you want to feel slightly more virtuous).   And why is this the most dangerous cake recipe in the world?


Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
You are going to print this out straight away, aren't you ?

Monday, August 1, 2011

Chicken Potpie

Chicken Pot Pie



Ingredients:
3 Chicken breast (boiled, seasoned, and cubed or shredded)
1 can cream of chicken soup
1 can chicken broth
1 can of Veg-All Mixed Vegetables (drained)
2 tablespoons Salted butter (separated and cut into small pieces)
4 Ready-made pie crust (room temperature)
Salt and Pepper

Directions:
1. Preheat Oven to 375 degrees.
2. Mix Cream of chicken soup and chicken broth together in a medium bowl and whick until well mixed.
3. Mix chicken and vegetables. Add salt and Pepper.
4. Spray two deep-dish pie pans with Pam. Roll pie dough out flat, and place first one in pie dish. Fill ¾ of the way up with pie filling. Dot a tablespoon salted butter cut into small pieces. Roll second pie dough out flat and cut four slits in top. Top pie with it.
5. Repeat with other pie, and then Bake at 350 degrees until browned and filling starts to boil. 20-25 minutes.