Boston Cream Pie - Two Ways

  Boston Cream Pie Made Over

 

 

** Recipe from Kraft **

* 1 pkg. (1.0 oz.) vanilla flavor fat free, sugar free instant pudding

* 1-1/2 c.  fat-free milk

* 1 c. thawed whipped topping, divided

* 1  prepared round angel food cake (10 oz.), cut horizontally into 3 layers

* 1 square semi-sweet chocolate, chopped 

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 c. whipped topping.  STACK cake layers on serving plate, spreading pudding mixture between layers.  MICROWAVE chocolate and remaining whipped topping in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving. 

Boston Cream Pie

 

** Recipe from Kraft **

* 1 pkg. (3.4 oz.) vanilla flavor instant pudding

* 1 c.  plus 2 Tbl. milk, divided

* 1-1/2 c. thawed whipped topping

* 1 round yellow cake (8 or 9")

* 1 sq. unsweetened chocolate

* 1 Tbl.  butter

* 3/4 c. powdered sugar

 

BEAT pudding mix and 1 c. milk with whisk 2 min.  Stir in whipped topping.  Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife. STACK cake layers on serving plate, spreading pudding mixture between layers. MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

Pig Cake

** Recipe from The Pioneer Woman **

Cake: 
* 1 box yellow cake mix
*  1 stick margarine (softened) - NOT butter!
* 1 can (14 oz.) mandarin oranges, drained, 1/2 c. juice reserved 
* 4 eggs 
*  1 tsp. vanilla extract

Topping: 
* 1 package (4 oz.) vanilla instant pudding mix 
* 1 can (20 oz.) crushed pineapple, juice reserved 
* ½ c. powdered sugar 
* 4 oz. frozen whipped topping, thawed 
* extra mandarin orange slices, for garnish

Preheat oven to 350. For the cake, combine cake mix, margarine, 1/2 c. juice from the mandarin oranges, eggs, and vanilla. Beat for 4 min. on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13" baking pan and bake for 25-30 min, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.  Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.  To serve, cut cake into squares and top each square with a mandarin orange slice.

Posted by Ree on January 2 2011

Applebee's Fiesta Lime Chicken

** Recipe from The Best Me **

Marinade:

* 1 c. water
* 1/3 c. teriyaki sauce
* 1/2 c. lime juice
* 3 cloves garlic, minced
* 1 tsp. tequila (substitute cactus juice OR just leave out completely!)
* 1 tsp. liquid smoke
* 1/2 tsp. salt
* 1/4 tsp. ground ginger

Dressing:
* 1/4 c. mayo
* 1/4 c. sour cream
* 2 Tbl. chunky salsa
* 1 Tbl. milk
* 1 tsp. cajun blackening spice (if you can't find this, go HERE to make your own!)

* 1/4 tsp. parsley flakes
* 1/4 tsp. Tabasco
* 1/8 tsp. dried dill weed (or to taste)
* 1/8 tsp. ground cumin
* Shredded colby jack cheese
* Crushed tortilla chips

Make marinade and marinate chicken for at least 2 hrs. Meanwhile prepare dressing by whisking together all ingredients. Refrigerate until ready to use.  Grill or broil chicken breasts until done. Cover completely with dressing and top with cheese. Cook one more minute until cheese is melted. Serve over crumbled tortilla chips.

Panera Bread's Broccoli Cheddar Soup

** Recipe from The Best Me **

* 1/2 med. onion, chopped
* 5 Tbl. butter, divided
* 1/4 c. flour
* 2 c. half & half
* 2 c.. chicken broth
* 8 oz. broccoli, chopped (finely or chunky - depending on how you like your soup!)
* 1 c. shredded carrots
* salt & pepper to taste
* 2 c. grated sharp cheddar cheese
* 1/4 tsp. nutmeg

Melt 4 Tbl. butter in large saucepan over medium heat. Whisk in flour & cook 3-4 min. stiring frequently.  Slowly add half & half while whisking. Add broth while still whisking. Simmer 20 min.
Meanwhile chop onion and saute in 1 Tbsp. butter. Chop broccoli and grate carrots.  Add veggies to the saucepan and continue simmering for additional 20 min, or until tender.  Add salt & pepper to taste.  Add cheese and stir until well blended.  Stir in nutmeg. Serve hot.

Serves: Approx. 5

Chewy No-Bake Nutter Butter Bars

** Recipe from Picky Palate **

* 1 - 1 lb. pkg of Nutter Butters

* 5 c. lg. marshmallows

* 4 Tbl. butter

Place Nutter Butters in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 min. Remove and pour in ground cookies. Stir to combine then transfer to a foil lined 8×8” baking pan. Let set up for 10 min. Remove bars out of pan with edges of foil and cut into squares.

No-Bake Chewy Cookies and Cream Bars

** Recipe from Picky Palate **

* 1 - 16 oz. pkg. of Oreos

* 5 c. lg. marshmallows

* 4 Tbl. butter

Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 min.  Remove and pour in ground Oreos.  Stir to combine then transfer to a foil lined 8×8” baking pan.  Let set up for 10 min.  Remove bars out of pan with edges of foil and cut into squares.

Dr. Pepper Chocolate Cake

** Recipe from The Sisters Cafe **

* 2 c. flour

* 1 c. sugar

* 1 c. firmly packed dark brown sugar

* 1 c. cocoa powder

* 1 1/2 tsp. baking soda

* 1 c. Dr Pepper

* 1/2 c. semi-sweet chocolate chips (milk chocolate work fine too!)

* 2 large eggs

* 1 c. buttermilk

* 1 c. canola oil

* 1 1/2 tsp. vanilla extract

Preheat oven to 350.  Grease and flour two 9" cake pans (or 9x13 or prepare cupcake liners).  Sift together the flour, sugar, brown sugar, cocoa and baking soda and set aside.  Heat the Dr. Pepper in a small saucepan over low heat.  Add chocolate chips & stir until melted.  Remove from heat.  With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 min.  At lowest speed, slowly add the Dr. Pepper mixture and beat for 1 additional min.  Gradually add the dry ingredients and beat at medium speed for 2 min.  Divide the batter evenly between the prepared pans, and bake for 30-35 min. or until a toothpick comes out clean.  Cool in pans for 15 min, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

Dr Pepper Frosting

* 3/4 c. butter flavored shortening - (Works fine with regular butter!)

* 6 Tbl. butter, room temperature

*4 c. powdered sugar

* 1/4 c. cocoa

* 1/4 c. Dr. Pepper (add more if desired, for thinner frosting)

* 1 1/2 tsp. vanilla extract

Using an electric mixer, beat the butter [and shortening if using] until light and fluffy.  At low speed, gradually beat in the powdered sugar and cocoa.  Add the Dr. Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy ~ about one minute.

Cajun Chicken Pasta

** Recipe from Blog Chef **

* 2 boneless skinless chicken breasts (cut into small strips)
* 4 oz. linguini (cooked all dente)
* 2 tsp. Cajun seasoning
* 2 Tbl. butter
* 1 green onion (thinly sliced)
* 2 c. heavy whipping cream
* 2 Tbl. sun-dried tomatoes (chopped)
* ¼ tsp. salt
* ¼ tsp. dried basil
* 1/8 tsp. ground black pepper
* 1/8 tsp. garlic powder
* ¼ c. parmesan cheese

Place chicken strips and Cajun seasoning in a bowl, toss the chicken with the seasoning until the chicken strips evenly coated with the seasoning.  In a large skillet over medium heat, melt butter. Add chicken and sauté the chicken for 5-7 min. or until the chicken is fully cooked (the internal temperature has reached 165 degrees).  Reduce heat to low. Add green onions, heavy cream, tomatoes, basil, salt, garlic powder, and black pepper. Cook until heated through. Pour over hot linguini and toss with parmesan cheese.
(Makes 2 Servings)

Sesame Shrimp

** Recipe from Blog Chef **

* 1/2 lb. med. raw shrimp (peeled and deveined)
* 2 Tbl. soy sauce
* 1 Tbl. sesame oil
* 1 Tbl. peanut oil
* 2 tsp. lemon juice
* 2 garlic cloves (minced)
* 1 green onion (sliced)
* 1 Tbl. sesame seeds

In a sealable bag or sealable bowl combine soy sauce, sesame oil, lemon juice and garlic. Add shrimp tossing to coat. Seal and refrigerate for 30 min.  Heat peanut oil in a wok or skillet. Add shrimp (with marinade) and stir fry until the shrimp turn pink (about 3 min.) serve with white rice. Top with sesame seeds and green onion.  Serves 2.

Italian Spaghetti

** Recipe from Blog Chef **

* 1 lb. spaghetti noodles (cooked)
* 1 1/2 lbs. ground beef
* 2 Tbl. olive oil
* 1 med. onion (chopped)
* 2 garlic cloves (minced)
* 2 bay leaves
* 1 tsp. oregano
* 1 tsp. basil
* 1 tsp. Italian seasoning
* 1 tsp. salt
* ground black pepper (to taste)
* 1 (6 oz.) can tomato paste
* 1 (28 oz.) can diced tomatoes
* 8 oz. fresh mushrooms (sliced)

Heat olive oil in a large skillet over med-high heat. Add ground beef, onion, mushrooms and garlic. Season with bay leaves, oregano, basil, Italian seasoning, salt and pepper. Add tomato pasta, tomato sauce, and diced tomatoes. Add pepperoni. Mix well.  Bring to a boil, reduce heat, cover and simmer for 1 ½ hrs. Use spaghetti sauce on top with cooked noodles.

Best-Ever Texas Sheet Cake

 

**Recipe from Kraft **

* 1 pkg. (8 squares) semi-sweet chocolate, divided

* 1 chocolate cake mix

* 1 pkg. (3.9 oz.) chocolate instant pudding

* 4 eggs

* 1 c. sour cream

* 1/2 c. oil

* 1/2 c. water

* 1 tub  (8 oz.) whipped topping (Do not thaw.)

* 3/4 c. chopped pecans, toasted

HEAT oven to 375º.  MELT 2 chocolate squares as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until well blended. Add melted chocolate; mix well. Pour into 15x10x1" pan sprayed with cooking spray.  BAKE 20-22 min. or until toothpick inserted in center comes out clean. Cool 10 min.  MEANWHILE, microwave remaining chocolate squares and whipped topping in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.; spread onto cake. Sprinkle with nuts.

Southwestern Chicken Lasagna

* 8-10 uncooked lasagna noodles (type that doesn't need to be pre-cooked) (**GF if desired)
* 1 lb. coarsely ground chicken
* 1 egg
* 2 c. ricotta or cottage cheese
* 1 c. cheddar or monterey jack cheese
* 2 c. cooked beans (kidney or pinto)
* 1/2 c. water
* 1 tsp. cumin
* 1/2 tsp. garlic powder
* 1 c. picante sauce, divided
* 1 sm. can chopped green chilis
* 2 c. crushed stewed tomatoes

Mix egg & both cheeses in bowl.  Saute chicken in skillet until cooked.  Add coarsely mashed beans, water, cumin, garlic powder, 1/2 c. picante sauce & chilis.  In separate bowl, mix tomatoes & remaining 1/2 c. picante sauce.  In 9x13" pan, layer as follows:  tomato sauce, noodles, chicken/bean mix, cheese mix, then repeat.  Make sure that all areas of exposed noodles are covered with sauce.  Cover & bake at 350 for 1 hr. or until done.

Mexi-Chicken Campanelle Dinner

** Recipe from Picky Palate **


* 1 lb. campanelle pasta
* 1/4 tsp. Ancho Chile Pepper
* 1/4 tsp. Smoked Paprika
* 1/4 tsp. Garlic Powder
* 1/4 tsp. Sea Salt
* 1/4 tsp. Coarse Ground Black Pepper
* 1 1/2 lbs. (fryer) chicken breast with rib meat
* 4 Tbl. ex. virgin olive oil, divided

* 1 c. finely chopped white onion
* 1 Tbl. minced garlic
* 1 c. finely chopped sweet peppers
* 1 1/2 c. Salsa Verde, mild
* 1 c. petite diced tomatoes from can
* 1/2 c. heavy cream
* 1/4 c. fresh chopped cilantro

Preheat oven to 350 degrees F.  Cook pasta according to package directions, drain and run under cold water to stop cooking.  Place ancho pepper, smoked paprika, garlic powder, salt and pepper into a small bowl, stirring to combine.  Sprinkle over both sides of chicken, then rub.  Heat 2 Tbl. oil in Dutch oven or large pot over medium heat.  Add chicken cooking until browned on both sides, about 6 min. each side.  Place pot in oven and continue cooking for 25 min.  While chicken is cooking heat 2 Tbl. oil in another Dutch oven or medium pot over medium heat.  Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 min.  Add salsa, tomatoes, cream and cilantro, stirring to combine.  Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.  When chicken is cooked through, remove and let rest for 5 min.  Cut into slices.  Spoon pasta in serving bowls and top with slices of chicken breast.  Garnish with a sprig of cilantro if desired.

Whole Wheat Goldfish Crackers

** Recipe from smitten kitchen **

* 6 oz. (1 1/2 c. coarsely grated) sharp cheddar, orange if you can find one you like
* 4 Tbl. butter
* 1/2 c. whole wheat flour
* 1/4 c. all-purpose flour
* 1/8 tsp. onion powder
* 1/8 to 1/4 teaspoon table salt**

Heat oven to 350. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about 2 min.  If dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 min. This also makes it easier to transfer shapes once they are rolled out.  On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8" thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet (could use parchment) with a 1/2" between them. Bake on the middle rack for 12-15 min, or until barely browned at the edges. Remove from oven & set cookie sheet on a rack to cool.

Alex's Chicken & Mushroom Marsala

** Recipe from smitten kitchen **

* 3 whole boneless chicken breasts with skin (about 2 1/2 lbs.), halved
* 1 1/2 Tbl. olive oil
* 3 1/2 Tbl. unsalted butter
* 1 onion, sliced thin
* 3/4 lb. mushrooms, sliced thin
* 1/2 c. Marsala
* 1 c. chicken broth
* 2 Tbl. minced fresh parsley leaves

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 Tbl. butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.  Discard all but 1 Tbl. fat from skillet and sauté onion & mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala & cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 min. Transfer chicken with tongs to a platter.  Simmer mushroom sauce until liquid is reduced to about 1/2 c. Remove skillet from heat and stir in remaining 2 Tbl. butter and salt & pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Chewy White Chocolate, Chocolate Cookies

** Recipe from Picky Palate **

* 1 3/4 c. flour
* 1 1/4 c. cocoa powder
* 1 c. white sugar
* 3/4 c. brown sugar
* 2 tsp. baking soda
* 1 c. butter
* 2 eggs
* 1 tsp. vanilla
* 1/4 tsp. salt
* 2 c. white chocolate chips

Heat oven to 350 and grease cookie sheet. (Or use a silpat or parchment.)  In a large bowl, cream butter and both sugars until light and fluffy. Add eggs one at a time, beating well with each addition. Add the salt and vanilla.  In another bowl, combine flour, cocoa and soda; gradually add to creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.  Bake 8-10 min. until fluffy but still soft. Allow cookies to cool on baking sheet for 5 min. before removing to a wire rack to cool completely.

Cocoa Kiss Cookies

** Recipe from The Sisters Cafe **

* 1 c. (2 sticks) butter or margarine, softened

* 2/3 c. granulated sugar

* 1 tsp. vanilla extract

* 1 2/3 c. all-purpose flour

* ¼ c. cocoa

* 1 c. finely chopped pecans

* about 54 Hershey’s Kisses milk chocolates

* powdered sugar

Beat butter, granulated sugar and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended.  Add pecans; beat until well blended.  Refrigerate dough about 1 hour or until firm enough to handle.  Heat oven to 375. Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls.  Place on ungreased cookie sheet.  Bake 10-12 min, or until set.  Cool about 1 min; remove from cookie sheet to wire rack.  Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired.

Makes about 4 ½ dozen cookies.

Chili's - Chili Queso

** Recipe from From Glitter to Gumdrops **

* 16 oz. box of Velveeta Cheese, cubed
* 15 oz. can Hormel Chili (no beans, and not chunky)
* 1 c. milk
* 4 tsp. chili powder
* 2 tsp. paprika
* 1 Tbl. lime juice
* 1/2 tsp. ground cayenne
* 1/2 tsp. ground cumin

Combine all ingredients in a med. saucepan.  Place over medium heat.  Stir frequently until the cheese is melted.  Reduce heat, and let simmer for 20 minutes.  Serve with tortilla chips.