Cake Mix Cookies w/ Butterscotch Chips

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Cake mix cookies are great if you are in a rush and need to  make a treat.  We were going to a party at Pump It Up {an inflatable toy gym} for my birthday.  The only food we could bring was baked goods, so I hurried and made a batch of these cookies.  Cake mix cookies can be made with any cake mix, and any type of frosting or chip.  {Ex:  Oreo cookies are made with Devils Food Cake mix and Cream cheese frosting.}  This one was made with yellow cake mix and butterscotch chips.

Ingredients:

• 1 box cake mix {I used yellow cake mix}
• ¾ cup shortening
• 2 eggs
• 8 oz chips or frosting {I used butterscotch chips}

Directions:

• Preheat oven to 350 degrees F.
• Mix all ingredients well.  Drop by the Tablespoonful onto a baking sheet.  Cook for approximately 9 minutes.
• Frost, if desired.

Ham & Cheddar Scones

Adapted from The Culinary Institute of America Breakfasts & Brunches

My dear sister gave me this new cook book and we were eager to try a bunch of the recipes that it held.  This was the first one up.  I have always liked scones and I think one of the best parts about this is that you can use the basic scone recipe and add any number of fillings that you can devise.  The scones were flaky and savory.  We ate them both for brunch and later that day with some leftover soup. 

Ingredients:

• 3 cups all-purpose flour
• ½ cup sugar
• 2 Tbs baking powder
• ½ tsp salt
• 1 cup medium-diced ham
• ½ cup medium-diced Cheddar cheese
• ½ cup sliced green onions or scallions
• 2 cups heavy cream

Directions:

• Sift the flour, sugar, baking powder, and salt together into a mixing bowl.  Add the ham, cheese and green onions and toss together with the  dry ingredients until evenly distributed.  Make a well in the center of the flour mixture. 
• Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
• Preheat the oven to 350 degrees F.  Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
• Place half the dough in a cake pan and press into an even layer.  Cut the dough into 8 equal wedges and place the individual wedges on the baking sheet.  Repeat with the second half of the dough.
• Bake the scones until golden brown, about 35 minutes.  Serve scones warm or at room temperature.  Can also freeze extras for up to 4 weeks.

Notes:  Try basic scone recipe with a mixture of fruits, chocolate chips, different cheeses or other vegetables.  {Ex:  jalapeno with Cheddar, raspberry with white chocolate chips, craisins with pecans, etc…}

Chocolate Mousse Cake

Recipe from my SIL Amanda

I was totally intimidated to make this cake. The directions seemed sooo detailed and I had never made a layered cake before. But it was for my husband's birthday, so how could I say no? Surprisingly, it is a lot simpler than I thought and so rich and delicious. My husband raved about it. It will definitely become a regular dessert around here for special occasions :)

This recipe requires a 9" springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. Ghirardelli Bittersweet Chocolate Baking Bar or chocolate chips are recommended for the base and middle layers. The preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips but Ghirardelli works well too. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.


Ingredients

Bottom Layer

6 tablespoons (3/4 stick) butter, cut into 6 pieces, plus extra for greasing pan

7 ounces bittersweet chocolate, chopped fine

1 1/2 teaspoons vanilla extract

4 large eggs, separated

Pinch table salt

1/3 cup packed light brown sugar, crumbled with fingers to remove lumps

Middle Layer

2 tablespoons cocoa powder, preferably Dutch-processed

5 tablespoons hot water

7 ounces bittersweet chocolate, chopped fine

1 1/2 cups cold heavy cream

1 tablespoon granulated sugar

1/8 teaspoon table salt

Top Layer

3/4 teaspoon powdered gelatin

1 tablespoon water

6 ounces white chocolate chips

1 1/2 cups cold heavy cream

<!--[if !supportLists]-->· <!--[endif]--> Shaved chocolate or cocoa powder for serving, optional

Instructions

1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 9 inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed they form soft peaks. Add half of brown sugar and beat until combined. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Green Beans with Caramelized Onions

Adapted from Food.com

I have a strange thing I do; I watch Food Network while working out at the gym :) While doing so the other day I saw a similar recipe with green beans and caramelized onions. I remembered I had green beans in the fridge and thought it would be a nice way to mix things up rather than just have them the good ole traditional way. It was definitely a nice change and really simple!

Ingredients:

2 tablespoons butter

1 large onion sliced

3 teaspoons brown sugar

1/2 teaspoon salt

1 1/2 lbs. green beans

In skillet, melt 1 tablespoon butter over medium heat. Add onion; cook stirring occasionally, until it is starting to brown, 7-10 minutes. Add sugar and salt. Reduce heat to medium low; cook, stirring often, until onion is soft and golden brown, 5 minutes. Meanwhile, bring large pot of salted water to boil. Add green beans; cook until tender, 4-5 minutes. Drain well, then add onion with remaining 1 tablespoon butter. Cook, stirring, until heated through, 1 minute.

Taco Pizza

Another pizza creation!  I have made fajita pizza before and we LOVED it, so I thought we might as well try taco pizza.  It was new and fun, but I have to admit that I like the fajita pizza slightly more.  Still scrumptious, but there has to be preferences, right?  Make sure to top with salsa and sour cream.

Ingredients:

• One pizza crust recipe
• 1 cup Cheddar cheese, shredded
• ½ cup Mozzarella cheese, shredded
• ½ lb ground beef
• ¼ cup taco seasoning
• ½ green bell pepper, diced
• ¼ cup green onions

Additional Toppings:

• Salsa
• Sour Cream

Directions:

• Prepare crust according to recipe directions.  {See recipe index}
• Cook crust for 12 minutes at 450 degrees F.   Meanwhile, brown ground beef at medium-high on stove top.  Add taco seasoning and mix thoroughly. 
• Remove pizza crust from oven.  Add toppings in the order listed above {cheese, ground beef, bell pepper, green onions}. 
• Bake in oven for an additional 10 minutes.  Serve with salsa and sour cream. 

Salted Caramel Shortbread Bars

Adapted from Makingmemorieswithyourkids.blogspot.com

One of my friends made these shortbread bars and brough them to our Girl's Night Out {watching The Bachelor}.  They were so yummy that I went out and bought the ingredients the very next day!  This is my kind of dessert!

Ingredients:

For the crust:

• 1 lb. salted butter, room temperature
• 1 cup sugar
• 1 1/2 cups powdered sugar
• 2 Tbls. Vanilla
•  4 cups flour

For the filling:

·         1 bag (14 ounces) caramel candies, unwrapped

·         1/3 cup milk or cream

·         1/2 tsp. vanilla

·         1 Tbls. coarse Sea Salt (optional)

Directions:

·         Preheat oven to 325 degrees F.  In a large mixer, beat butter and sugars until creamy. Add vanilla. Slowly add the flour and mix until smooth.

·         Spray a 9x13 pan with cooking spray.  Spread about half of the crust dough in the pan to form the bottom crust.  Bake crust for about 20-25 minutes (until lightly golden brown.)

·         Remove from the oven and let cool for about 15 minutes. 

·         While bottom crust is cooling and the remaining dough is chilling, make with filling.  Place the unwrapped caramels in a microwave safe bowl. Add cream and vanilla. Cook on high for 1 minute. Stir. Continue to cook in the microwave for 30 seconds and stir until all the caramel is melted. 

·         Pour over crust layer. I didn't quite melt all of my caramel because I was a little impatient. I wanted to hurry up and bake these so I could eat them!  Sprinkle the caramel layer with Sea Salt if you chose to use it. 

·         Crumble the remaining dough over the caramel layer and bake for 25-30 minutes (until filling is bubbly and top layer is lightly golden brown). 

·         Now here's the hard part... let cool. I wanted to cut into them right away because they smelled so yummy.

Mexicali Soup

We really like this recipe. It's a tasty version of taco soup that's so simple to make. It also makes quite a bit and it's leftovers taste great!

Ingredients:

1 pound ground beef

1 package taco seasoning

6 cups water

2 cups taco sauce or salsa

15 ounces black beans, undrained

2/3 cup (6 ounces) tomato paste

3/4 cup Acini de Pepe noodles, uncooked

3/4 cup small sliced olives

shredded cheddar cheese

sour cream

tortilla chips

Mix ground beef with seasoning mix and brown. Drain grease. Combine cooked ground beef with water, taco sauce or salsa, beans and tomato paste. Heat to boiling. Reduce heat to simmer 10 minutes. Return soup to boil and stir in uncooked pasta. Boil, stirring frequently, 14 minutes or until pasta is tender. Stir in olives. Sprinkle each serving with cheese; top with sour cream. Garnish with chips.