Chocolate-Strawberry Cake

I got this recipe in a Taste of Home magazine. It was really, really good. I didn't find it overly rich, except I thought the frosting had too much butter in it. If you wanted to cut calories, time and money you could easily make a more basic chocolate cake and top it the same way.

1 chocolate cake mix
1 3.9 oz instant chocolate pudding
4 eggs
1 c sour cream
3/4 c water
1/4 c oil
4 oz. melted semi sweet chocolate
Frosting:
2 cups butter, softened (I think it would be better with 1 cup instead)
4 cups powdered sugar
3/4 c. cocoa
1/2 cup milk

Garnishes:
2 oz. melted semi sweet chocolate
1 lb fresh strawberries, hulled

Ganache:
4 oz. semisweet chocolate
1/2 c heavy whipping cream

Combine the first seven ingredients; beat on low speed for 30 sec., then on medium for 2 min. Transfer into two greased and floured 9-in round baking pans. Bake at 350 for 30-35 minutes or until toothpick comes out clean. Cool for 10 min before removing from pans to wire racks to completely cool. Make the frosting by combining the ingredients and beating until smooth. Spread between the layers and on the top and sides of the cake. Melt chocolate for garnishes in a small ziplock bag and cut the corner to pipe out squiggles on waxed paper. Cool to set. Arrange strawberries on top. Heat the cream to boiling and add the melted chocolate to make the ganache. Drizzle over cake and strawberries. Top with chocolate garnishes.

Homemade Oreos

So simple, terribly addicting, but so sinfully good!

1 devils food cake mix
2 eggs
1/2 c. oil

Combine ingredients and place small balls of dough on a cookie sheet. Bake in 350 degree oven for 9-10 min. Move to cooling rack.

Cream Cheese Frosting

4 oz cream cheese
1/4 cup (half stick) butter, room temperature
1 1/2-2 cups powdered sugar
1/2 tsp vanilla

Beat until smooth.

When cookies are cool, spread frosting between two cookies and enjoy! Keep cookies in the fridge until they are gone (they won't last long).

The Very Best Chicken Tortilla Soup

This truly is the best chicken tortilla soup I've had. I crave it. I absolutely love the avocados in it. I got this recipe from another food blog and changed it a bit. (Sorry I don't have a picture yet)

2 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
4-5 c. chicken broth/stock
2-3 c. corn, frozen or canned
1 can black beans, drained and rinsed (optional)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice
2 c. salsa (I like to use homemade canned salsa, but any will work)
1 c. tortilla chips
½ c. shredded Monterey Jack, or cheddar cheese
1 avocado

Boil chicken in a large pot for about 25 minutes or until cooked through. Remove chicken, cool slightly, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add the onion & garlic mixture, broth, shredded chicken, corn, chili powder, lemon (or lime) juice, salsa, and beans (if desired). Bring to a boil. Reduce heat and simmer 15-20 min. Ladle into bowls and top with corn chips, cheese, avocado, and a little sour cream.

Fry Bread for Navajo Tacos

This is such a yummy, quick fry bread recipe, especially when topped with chili, cheese, lettuce, tomatoes, olives, salsa, and sour cream. I've tried several recipes which were tough, but this came out perfectly crispy and soft.

2 c flour
1 TBS baking powder
1 tsp salt
1-2 tsp oil
1 c milk

Combine dry ingredients, add oil and milk and mix well. Knead on a floured counter and add flour until it isn't too sticky. Knead for a few minutes, then let rest for 5 minutes.

Heat an inch of vegetable oil in a deep pan. Divide dough into 4-6 pieces and flatten into a thin circle. Fry on each side for a few minutes, until golden brown. Remove from oil and let rest on paper towels for a few minutes.

This was awesome with my chili recipe. (I will share that one soon!)

Hamilton's Whipped Sweet Potatoes

A few years ago a chef from Hamilton's shared the recipe for their sweet potatoes on Studio 5. I hadn't been a fan of yams or sweet potatoes in the past, but these are awesome. They have a sugary crust on top and can be sprinkled with pecans.

Ingredients:
•4 or 6 sm. sweet potatoes
•1 1/2 tbsp. butter
•1/8 tsp. cinnamon
•6 tbsp. milk
•¼ c - ½ c sugar, depending on sweetness
•1 egg

Brown sugar crust:
•½ c brown sugar
•1 tbsp flour
•1/8 tsp cinnamon
•¼ c melted butter

Method:

Peel and boil sweet potatoes. When tender, pour off water. Add butter, milk, sugar, egg and cinnamon and whip with mixer.

Pour mixture in a 9x9 square baking dish and smooth out. Combine flour, brown sugar, and cinnamon. Spread melted butter evenly over sweet potato mixture. Sprinkle topping over butter and bake for 20 - 25 minutes @ 375º to create a nice crust. Top with chopped pecans.

Butternut Squash Bisque

This is one of my favorites in the fall. I revised this from a recipe on Allrecipes.com.

1 T oil or butter
1/2 cup onion, diced
3/4 cup carrots, diced
4 cups butternut squash, peeled and cubed
3 cups of vegetable or chicken stock or broth
salt
pepper
ground nutmeg
1/2 cup cream

Saute the onions in the oil over medium heat until tender. Add carrots, squash and stock. Season to taste with the salt, pepper, and nutmeg. Bring to a boil, and simmer until all the veggies are tender (the carrots take a little longer than the squash). Using a food processor, or blender puree the soup until it is smooth. (I like to use an immersion blender). Return to the pot and add the cream. Heat through, without boiling it. Serve with a dash of nutmeg.

Apple Cider Glazed Pork Chops

We tried this recipe last night and loved it! I received it in an email from America's Test Kitchen. The flavor was fantastic. Sorry we didn't get a picture. We gobbled them up too fast!

Glaze
1/2 cup distilled white vinegar or cider vinegar
1/3 cup light brown sugar
1/3 cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon soy sauce
Pinch cayenne pepper

Chops
4 boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
1 tablespoon vegetable oil

Instructions
1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Pat chops dry with paper towels; season with salt and pepper.

2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.

3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.

Fresh Peach Pie

I adapted this recipe from one on Allrecipes.com. I love it because it doesn't use any artificial glaze and I love the freshness of the peaches.

1 (9 inch) pie shell, baked
3/4 cup white sugar
1/3 cup water
2 tablespoons cornstarch
2 tsp butter
1 1/2 cups fresh peaches, pitted and mashed
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 1/2 cups fresh peaches - pitted, skinned, and sliced

Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla. Fill pie shell with half of the sliced peaches, then half of the glaze, then the rest of the peaches and glaze. Refrigerate until cold, then serve.

Chile Salsa

If you are a fan of spicy salsa, this recipe is for you. This is my favorite salsa recipe to date. It is fairly hot, but not uncomfortably so. I got it off of a few university extention websites and it has been tested safe for canning.

I used a food processor to chop everything finely and it saved a lot of time and tears (from the peppers and onions).

Yield: 7 to 9 pints
10 cups peeled, cored, chopped tomatoes
4 cups chopped onions
1 cup vinegar
6 cups seeded, chopped chiles/peppers*
3 tsp salt
1/2 tsp pepper

Combine ingredients in a large saucepan. Heat to a boil and simmer 10 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude, 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
*Use mixture of mild and hot chiles/peppers.

(If desired, you may substitute lemon of lime juice for the vinegar)

Teriyaki Glazed Chicken with Rice and Sauted Vegetables

I came up with this recipe myself last week inspired by the rice bowls from Rumbi Grill. It was so easy!! We will definitely make this one again.

2 lbs of boneless, skinless chicken
salt
pepper
stir fry your favorite veggies in a little oil (julienne carrots, zucchini, celery, onions, broccoli, cabbage, bean sprouts, etc.)
prepared rice

Teriyaki Glaze:

1/4 c soy sauce
1 c water
1/2 tsp powdered ginger
1/4 tsp garlic powder
5 TBS brown sugar
2 TBS honey
2 TBS cornstarch
1/2 c water
hot chili sauce or red pepper flakes, optional

Combine the soy sauce, 1 c water, ginger, garlic powder, brown sugar, and honey in a small sauce pan. Heat to a simmer. Combine the cornstarch and 1/2 c water in a small bowl and add to sauce pan when heated. Stir and cook until it has reached a desired thickness. Add hot chili sauce, if desired. Pour about 1/3 to 1/2 of the sauce into a bowl to be brushed over the chicken. The rest will be used to add to the final dish.

Grill 2 lbs of chicken strips seasoned with salt and pepper. About a minute before they are fully cooked, brush some of the glaze on one side. Remove chicken and slice as desired.

Pile rice on your plate, or bowl and add lots of veggies and chicken. Drizzle with remaining sauce as desired.

Peaches, Plums and Nectarines

I learned about this trick years ago, and it really works.

Growing up, my mom never liked buying peaches from the store that weren't locally grown because they never were ripe and flavorless. I've found that if you have a little patience you can get great summer fruit from the store and not have to wait for the local produce to come on.

When peaches, nectarines, and plums come on sale this time of the year I love to stock up. Don't be afraid to buy ones that are hard. I do try to get ones that look ripe, not green, though. Take them home and put them all in a brown paper bag. Fold it up and leave it on your counter for 2 to 3 days. Check on them daily to see if they are softening. Once they are starting to give, I put them all in the crisper drawer of my fridge. They will stay fresh for many days. They might not always be as juicy as local produce, but they are still a special treat.

Just yesterday we enjoyed some peaches and nectarines with my stuffed crepe recipe with fruit we ripened this way. They seemed especially good. Hurray for fresh summer fruits!!

Keeping Strawberries Fresh Longer

I recently found the what I think is the best way to keep strawberries you buy at the grocery store fresh for a long time. I've had them stay almost perfectly fresh for up to a week. Simply leave them in the plastic container they came in and place container inside a plastic grocery bag. Wrap the bag around it and keep in the fridge on a shelf. I've been amazed at how long they stay as fresh as the day you brought them home. In the past I've found that simply putting them in the fridge they start to get soft the next day or so. Try it. It really works.

Homestyle Barbecue Chicken Pizza

This is definitely a favorite in our home.

2 TBS olive oil
2 chicken boneless skinless chicken breasts, cut into strips
1 t chili powder
1 t garlic powder
1 medium onion, diced
1 red or green pepper, diced
1 c your favorite barbeque sauce (I like KC Masterpiece or Bullseye best, but any will do)
1-2 cups sharp cheddar cheese, shredded
Dough for one pizza. I like to use my Homestyle Pizza Dough recipe.

Season chicken with salt and pepper and cook over medium heat in a skillet with olive oil. (You can also use grilled chicken and omit this step.)

When chicken is cooked, stir in garlic and chili powders. Add onions and bell pepper and cook for a minute or two so the veggies are a little tender.

Par-bake the rolled out pizza dough for about 6 minutes at 425 degrees before adding the toppings. Arrange the chicken topping evenly over the partially baked crust. Drizzle the barbecue sauce over the chicken (it won't like a lot of sauce, but will spread when baking), then sprinkle with cheese.

Return the pizza to the oven for 14-18 minutes, or until the crust is golden brown.

Homestyle Pizza Dough

This is one of my favorite pizza doughs. It is really good made into Barbecue Chicken Pizza.

1 c warm water
1 TBS yeast
3 TBS olive oil
2-3 c bread flour
1 t salt

Beat half of the flour, yeast oil, and water for 3 minutes. Add salt and enough flour to make a soft dough. Beat for an additional minute, or until it looks smooth. Let rise for an hour in an oiled bowl for an hour covered with plastic wrap.

You can also add herbs and cheeses to the dough if you'd like (during the last mixing phase).

Roll out on a stone, or pizza pan to desired thickness. I like to first sprinkle a little corn meal on the stone or pan. Load on desired toppings and bake at 425 degrees for 15-20 minutes (or until the bottom is lightly golden and crisp.

Mom's Chocolate Chip Cookies

I've tried so many chocolate chip cookie recipes, but this is one of my absolute favorites. It has an excellent texture and they never turn out flat. I find myself craving this recipe often. My mom acquired it years ago from the "Gabby Gourmet" who did TV spots on the local news channel years ago. It is different than other recipes in that it beats some of the ingredients for a long period of time and also adds cornstarch to the mixture. My mom likes to take them out while they are still a bit doughy, but I like them more well done and golden.

1 c butter
3/4 c sugar
3/4 c brown sugar
2 eggs
3 c flour, stirred and measured
1/4 corn starch
2 tsp baking soda
1 tsp salt
1 TBS vanilla
2 c semi-sweet chocolate chips
coconut (optional)--I like 1 cup

Cream butter and sugars for 4-5 min. Add eggs, beat for another 4-5 min. Add dry ingredients, mix well. Add vanilla. Add chocolate chips. Bake for 8-10 min in 350 degree oven. (They may look a bit under baked if you use this time frame, but they will set up nicely-- I personally like to bake mine for 11 or 12 min. or until they are starting to turn a little golden)

Harvest Stuffed Squash

My Mom requested this recipe ages ago and I delayed because I wanted to make it again so I could take a picture to post (this is a picture of the picture in my book). Sorry about the wait, Mom.

I got this recipe from attending the Taste of Home Cooking School several years ago. I make it a lot in the fall when squash is the best, but it can be made anytime. It is pretty healthy and is one of my favorites. One half a squash equates to one serving.

2 acorn squash
3/4 lb ground beef
1 medium onion, chopped
1 cup tart apple, diced
1 clove garlic, minced
2 T flour
3 T soy sauce
3 T beef broth or apple juice
4 tsp shredded Parmesan cheese

Cut the squash in half lengthwise (to help cut them, stab with a knife and microwave for 3 minutes). Remove the seeds and place face down in a baking pan. Fill with hot water 1/2 in deep. Bake uncovered for 30 minutes at 400 degrees.

While squash is baking, cook beef with onion, apple and garlic in skillet until meat is no longer pink and the onion is tender. Sprinkle the flour evenly over the meat mixture. Stir and add soy sauce and broth or juice. Cook until slightly thickened. Remove from heat. Turn squash halves over and fill each half with an equal amount of meat. Return to oven and bake for 15 minutes. Sprinkle with Parmesan and bake for 5 more minutes.

Glazed Meatloaf - (Oh So Good!)

I never liked meatloaf as a kid. The meatloaf line in Elementary School was avoided by most kids like the plague (or in today's world, the Swine Flu). It made me gag when my mom would cook it (and it grossed me out that hers had oats in it). I didn't dare taste it until I was a missionary in Taiwan. Beef in Taiwan isn't beef. It seems like a completely foreign animal and isn't as commonly eaten as other meats there. While having dinner with an American family who shopped at the Costco in Taiwan, I was served Meatloaf (made from real hamburger) . . . and I liked it (partly since I hadn't had good beef in over a year).

Anyway, I have since come to really love meatloaf, especially since my husband loves it too. After trying several recipes this one is our favorite. It is full of flavor and less greasy than others. We love the sweet sauce that it is topped with. And no Mom, this one doesn't have oats.

1/2 c ketchup
1/3 c brown sugar
1/4 c lemon juice, divided
1 tsp mustard powder
2 lbs ground beef
1-1/2 cups of soft bread crumbs (I like to use left over rolls, or about 3 slices of bread placed in a blender, though you could use any bread crumbs you have on hand) see note below*
1/4 c chopped onion
1 egg, beaten
1 tsp beef bouillon granules

Preheat oven to 350 degrees. Combine ketchup, brown sugar, 1 TBS of lemon juice, and mustard powder in a small bowl. In a separate bowl, combine meat, bread crumbs, onion, egg, bouillon, remaining lemon juice, and about 1/3 of the ketchup mixture. Mix well and place in a 5x9 in loaf pan. Bake for 1 hour, drain any excess fat, then top with the remaining ketchup mixture and bake for 10 more minutes.

*note: I like to save bread or dinner rolls that are going stale for crumbs, either for meatloaf or for coating chicken. Simply pulse in your blender until fine, then store in your freezer until you need it.

Fruit Crepes with Sweetened Cream Cheese

Kyle and I love to make these crepes. We started making them together while we were dating and make all the time usually for breakfast, but occasionally for lunch or dinner too. We usually make them with strawberries or mixed berries or berries and bananas, but our very favorite are with fresh local peaches when they come in season (nectarines are almost as good though) and sprinkled with cinnamon and sugar.

Crepes

3/4 c flour
1/2 TBS sugar
1/4 t baking powder
1/4 t salt
1 c milk
1 T melted butter
a little vanilla
1 egg

Combine ingredients. The batter should be very thin (add more milk if too thick). Heat a small skillet and lightly butter before the first crepe. Subsequent crepes shouldn't stick. Pour a small amount of batter into the hot pan and promptly swirl the skillet to make the batter spread thin covering the bottom of the pan. Cook until very light brown, then flip and cook the other side likewise. Put aside and continue to cook crepes until batter is gone.

Spread each crepe with Sweetened Cream Cheese (recipe below) and add fresh fruit. Roll and sprinkle with powdered sugar, if desired. They are also good with jam as well.

Sweetened Cream Cheese Spread

1-8oz brick of cream cheese, regular or reduced fat
1/4 c sugar
vanilla to taste (at least a 1 tsp)

Combine until well mixed and smooth. (This makes enough that we usually have enough for the next time we make crepes as well).

Thai Peanut Stir Fry with Noodles

I came across this recipe last week from one of my favorite food blogs, "Favorite Family Recipes" and thought it was fantastic. I would caution you to go a bit easy on the hot sauce if you don't like spicy. We found that the left overs seemed even more spicy the next day. This recipe is definitely restaurant quality and is very quick to make!

1-2 pounds chicken, cut into strips
vegetable oil (to saute)
2 T Sriracha chili sauce (easily found in the Asian section of grocery store, or can use a hot chili sauce that you like)
juice of 1 lime
3 cloves of garlic
1 T fresh ginger, minced
3-4 shakes of soy sauce
salt and pepper, to taste
16 oz. linguine noodles (I used Taiwanese noodles, but any noodle should work)
peanut sauce (see below for recipe)
peanuts
veggies of choice (shredded carrots, broccoli, green onion, bean sprouts, or any favorite stir fry veggies)

In a large skillet, saute chicken in a small amount of oil, and add chili sauce, lime juice, garlic, ginger, soy sauce, salt and pepper. While the chicken is cooking, prepare the noodles and make the peanut sauce. After the chicken is cooked, set aside and cover to keep warm. Re-oil the skillet and cook the vegetables, with the exception of green onion or bean sprouts until the very end so they don't get over cooked (you will want the veggies still a bit crisp). After the veggies are cooked, add chicken, noodles, and peanut sauce. Garnish with chopped peanuts.

Peanut Sauce:
1 c chicken broth
6 T (heaping) creamy peanut butter
2-4 tsp. chili sauce
3 T honey
6 T soy sauce
3 T fresh ginger, minced
4-5 cloves of garlic, minced

Combine all ingredients in a small saucepan and heat over medium heat until sauce peanut butter melts and sauce blends well.

Awesome Steak Marinade

We love this marinade for steak. It works well on any kind from sirloin to T-bone. Feel free to scale it down if you don't have much meat to marinade. I usually half the recipe, but found that the full recipe is good if you are preparing about 2 lbs. of meat.

1/3 c soy sauce
1/2 c olive oil (or veg. oil works fine too)
1/3 c lemon juice
1/4 c Worcestershire sauce
1-1/2 T garlic powder
3 T dried basil
1-1/2 T dried parsley
1 t ground white pepper
1/4 tsp Tabasco or other hot pepper sauce

Combine all ingredients and pour over meat. (I like to put everything in either a large ziploc or bread bag with a twist tie and then on a plate). Refrigerate for at least 30 minutes and up to 8 hours. Discard marinate and cook meat as desired.