White Chocolate Amaretto Cake

This is a recipe that I found on http://www.allrecipes.com/. I love that site, it is a great tool for finding recipes. This cake has become one of my favorite desserts to make at the holiday time. I usually make a mini version and include them in my sweet treats gift baskets for co-workers. I recently made it for the first time for my in-laws and I knew it was a success when my brother-in-law had barely finished eating his first piece before getting up and getting a second piece.  Due to the alcohol content I wouldn't recommend sharing this with kiddies.

Ingredients

1 (16 ounce) container vanilla frosting

For the Cake
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (3.3 ounce) package instant white chocolate pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/4 teaspoon almond extract


For the Glaze

1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup amaretto liqueur






















Directions

Preheat oven to 350 degrees F.  Lightly oil a 10 inch non-stick Bundt pan.

In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract.




















Blend for 30 seconds on low setting of your mixer. Increase speed to medium and blend for an additional 2 to 3 minutes.




















Pour batter into prepared 10 inch Bundt pan.




















Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

About 15 minutes before the cake is ready to come out of the oven I work on the glaze.

Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.




















While cake is still warm, use an ice pick or a skewer to poke as many holes as you can into the cake.




















Slowly drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.




















Remove cake from pan and place on serving dish.




















Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake.




















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Strawberry Bread

I love quick breads, They are so easy to make and freeze well if you make a double batch. We usually end up slicing and eating before the bread completely cools off.  This recipe is very versatile.  You can switch up the frozen fruits and the type of nuts used.

Strawberry Bread

Ingredients:

3 c flour

1 tsp baking soda OR 1 tsp baking powder

1 tsp salt

3 tsp cinnamon

2 c sugar

2 10 oz. pkg. frozen strawberries

     (not thawed or drained)

4 eggs

1 ¼ c chopped walnuts1 ¼ c cooking oil

Directions:

Mix dry ingredients

Add strawberries, breaking up with an electric mixer.




Mix remaining ingredients and add to dry ones.  Stir carefully and mix well.




Pour into greased loaf pans.  Bake at 350 for 1 hour.



Cool in pans for 10 minutes. Remove from pans and allow to finish cooling.

X-Rated Delight

I'm not a wine or a beer drinker, but I do love my mixed drinks. My usual alcohol of choice is Malibu rum.  I recently discoverd X-Rated Fusion Liqueur. The makers decribe it as a " sensuous blend of ultra-premium French vodka and rich blood oranges, mingling with mangos and passion fruit." It is very delish!  I like to use it in a drink I call X-Rated Delight.  I make it by the pitcher for parties or just for watching Sunday football.  It is very easy to make. Sometimes I double the recipe and use a portion to make ice cubes to use later for a frozen cocktail.

Ingredients
1 can frozen pink lemonade
X-Rated Fusion Liqueur
Water



Pour pink lemonade into pitcher.

Fill the empty can with water, three times and add to pitcher. Then fill the empty can one to two times with the X-rated. If you prefer a less potent cocktail you can only fill once.

Mix well and then serve over ice.
 
Cheers!

Cookies and Cream Cupcakes

I volunteered to make cupcakes a couple of weekends ago for a family gathering at my mom's house. I wanted to make something different and special so i came up with these cookies and cream cupcakes.  I started with a boxed cake mix because I enjoy the convenience of having all the dry ingredients measured and sifted for me.  My family was very happy to act as guinea pigs. Everyone loved them and my husband declared them the best cupcakes ever. The only problem with the cupcakes was the fact that the cookie garnish became soggy by the next day. If you aren't planning on serving them all in one day I would leave the cookie off the top of the cupcake until you are ready to serve.

Prep Time: 20 minutes Cooking Time: 20- 25 min  Total Time: 2 Hours Servings 24

Ingredients
For the Cupcakes:
1 Box White Cake mix
3 large egg whites
1 1/3 cups of water
2 tbsp vegetable oil
24 Oreo cookies

For the Frosting:
1 3/4 cups whipping cream
1 cup powdered sugar
1 tsp vanilla extract
6 tbsp Oreo cookie crumbs

For Garnish:

24 Oreo cookie halves




Preheat oven according to directions on cake mix box. Insert cupcake liners to cupcake cupcake pans. Remove tops of oreo cookies from 24 oreos and set aside. Place remaining oreos cream side up to each cupcake liner.
 
Crush the remaining oreo halves to be added to batter later, Setting aside about 6 tbsp. for the frosting.

Combine cake mix, oil, egg whites and water according to cake box directions.
Once blended, add crushed oreos to batter
 And then fold into batter.
 
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

While cupcakes are cooling you can work on the frosting. Add whipping cream, vanilla and powdered sugar to a clean bowl. Using an electric mixer with a whisk attachment, beat until stiff peaks form. Gently fold in remaining oreo crumbs.

Using a knife, add frosting to each cupcake. Garnish with half an oreo.

Breakfast Casserole

This is another popular recipe with my family. I like to make this recipe for Christmas morning. I assemble it the night before and bake it while we open presents.

Prep Time: 20 minutes Cooking Time: 20- 25 min  Servings: 6

Ingredients
2 tbsp oil
3/4 cup of Simply Potatoes Southwest Style Hash Browns
6 eggs
3/4 cup reduced fat shredded cheese
2 tsp 1% milk


Seasonings to TasteSalt
Pepper

Preheat oven to 350 F



Heat oil in skillet until hot.

Add potatoes to skillet. Spread in an even layer. Press down with spatula.
 
Cook 6 - 7 minutes. Drizzle with additional oil. Using a spatula, flip potatoes over in sections. Cook for an additional 6 minutes.
While the potatoes finish cooking, crack the eggs into a bowl.
Poke holes into each of the yolks. Add 1/2 cup of cheese and milk. Season with salt and pepper. Scramble.
 
Add potatoes to a lightly greased casserole dish.
Sprinkle with remaining cheese. Pour eggs over potatoes.
Bake for 20 to 25 minutes or until eggs are set.

Breakfast Pockets

These breakfast pockets are really easy to make and I love to make them during the school year. When we are running late we can grab them and eat in the car. One whole pocket can be too much for one serving. I usually eat half and save the other half for later.

Prep Time: 5 minutes Cooking Time: 35 minutes Servings: 3

Ingredients

2 tbsp butter
6 eggs
1/4 cup reduced shredded cheese
2 tsp 1% milk
6 count refrigerated crescent rolls

Seasonings to TasteSalt
Pepper

Preheat oven to 350 F

Crack 6 eggs into a bowl.  Before I scramble the eggs I add a splash of milk, salt and pepper. I also use a fork to poke holes in yolks.


Whisk the eggs until well blended.


Meanwhile add 1 tbsp of butter to medium size skillet over medium heat.  Add eggs to pan.


Cook until eggs just start to set. I like my eggs to be fluffy and my trick is to scramble continuously until eggs are mostly set.


Add cheddar cheese.

When eggs are done cooking, remove from heat and set aside.

Remove crescent rolls from tube. Instead of 6 triangles, separate into 3 rectangles and place on a lightly greased cookie sheet.


Divide egg mixture between 3 rectangles.

Fold edges into the middle and press ends together, sealing the pockets.




Use a fork to poke holes in the center.


Melt the remaining tbsp of butter and light brush over pockets. Bake for about 17 minutes.

Awesome Chicken

We eat a lot of chicken in our house and I am always trying to find new ways to cook it, to keep my family from getting bored.  I made this stuffed chicken breast dish for the first time a few months ago. Since it was my first time making it, I didn't make extras. My hubby was very disappointed. This dish is his new favorite meal and it received a "10" rating. He like it so much that he asked for me to make it again two days later. He named the chicken "awesome!".  I hope you enjoy it.

Prep Time: 20 minutes Cooking time: 20 minutes Servings: 6
Ingredients

6 Boneless Skinless Chicken Breast
1/2 cup Shredded Pepper Jack Cheese
4 1/2 oz Canned Green Chilies
1/2 cup Crushed Tortilla Chips
3 tbsp Melted Butter
Salsa for garnish
Seasonings to taste
Salt
Pepper
Garlic Powder
Onion Powder





Preheat oven to 400 F degrees

Now my favorite part of preparing this meal (especially after a stressful day) is pounding the chicken breast to 1 1/2 inch thickness. Next you season the chicken with the salt, pepper, garlic powder and onion powder.



Next sprinkle pepper jack cheese (about 2 tsp) in the center of the each chicken breast.



Next add the green chilies (about 2 tsp.)


Now we roll up the chicken breast and place each piece seam down in the baking dish.


Lightly coat the top of each chicken breast with melted butter.


Top each piece of chicken with the crushed tortilla chips. (You can skip this step if you are watching your carbs)



Bake for 20 to 30 minutes or until thermometer reads 170 F





I like to serve with black beans and rice with a dollop of salsa on top.



Nutritional Info Per Serving
Calories 246
Total Fat 11.6 g
Cholesterol 54.5 g
Sodium 315.8 g
Total Carbs 12.3 g
    Dietary Fibers 0.8 g
    Sugars 0.0 g
Protein 21.8 g