Archive | April 2010

Recipe Of The Week: Chocolate Cake

18 Homemade Chocolate Cake Recipes

Whether you’re making a special-occasion cake from scratch or an after-dinner treat, these easy chocolate recipes look seriously impressive. We’ve got German chocolate cake, no-fail fudge frosting, simple decorating tips, and more.

This one is for me!

Deep Dark Chocolate Cake
From Country Living

So intensely chocolaty, a small slice will satisfy your sweet cravings.

Ingredients

2 cup(s) all-purpose flour
1 cup(s) cocoa
2 cup(s) granulated sugar
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1 teaspoon(s) salt
2 large eggs
1 teaspoon(s) pure vanilla extract
1 cup(s) sour cream
1/2 cup(s) canola oil
1 teaspoon(s) white vinegar
1 cup(s) unsalted butter, softened
3/4 cup(s) raspberry jam, strained and seeds discarded
1 1/2 cup(s) confectioners’ sugar

Directions

Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl.

Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.

Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.

Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners’ sugar and beat until smooth.

Spread filling between 2 cake layers and frost with Superquick Chocolate Buttercream.

Chocolate Cake

Chocolate Cake

Rebecca

Rebecca

 

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Recipe Of The Week: Pizza

Pizza Plenty! 8 Easy Homemade Pie Recipes from Martha Stewart

Pizza pies made in your own kitchen will almost always cost you less dough and be more healthful than their pizzeria-born brethren. Most of these easy pizza recipes call for ready-made dough, which can be found either in the refrigerated or frozen section of your supermarket. Add tomato sauce, the toppings of your choice, and a little oven time, and you’ll be adopting a new pizza motto: Down with delivery, up with homemade!

I love barbecued chicken pizza but I have never tried to make my own.

Check out this recipe!

Barbecued Chicken Pizza

If you have a pizza stone, place it in the preheating oven; after assembling the pie on the baking sheet, slide it onto the stone, and bake as directed. Look for ready-made pizza dough in your grocery’s freezer section; it is usually sold in packages of two one-pound balls. Or, ask your local pizzeria for a pound of fresh dough.

Ingredients

Olive oil, for baking sheet
All-purpose flour, for dusting
1 pound(s) store-bought frozen pizza dough, thawed
2 cup(s) shredded cooked chicken
1/2 cup(s) store-bought barbecue sauce
2 cup(s) shredded Monterey Jack cheese
1 large zucchini, halved lengthwise and thinly sliced
1 small onion, halved and thinly sliced
Coarse salt
Ground pepper

Directions

Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.
On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.
In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepper.
Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.

Rebecca

Rebecca

 

Recipe Of The Week: Eggs

Delicious Egg Recipes

Tap into the egg’s full potential! Brimming with promise, its sunny yolks and silky whites are only the beginning. Practically a perfect food, eggs are as rich in nutrition as they are in flavor, and can be prepared as simply — or as impressively — as you like. When you’re done cooking, don’t throw away the eggshells. Put them to work with these 12 clever uses for eggshells.

By Bethany Lyttle

This one looks good!

Cornmeal Crepes with Sausage
From Country Living

Surprise Mom with a simply unforgettable breakfast in bed — fresh fruit, toast with jam, a flute of champagne, and Cornmeal Crepes stuffed with scrambled eggs, Manchego cheese, and chorizo.

Ingredients
2/3 cup(s) cornmeal
1/2 cup(s) all-purpose flour
1 teaspoon(s) sugar
3/4 teaspoon(s) salt
1 2/3 cup(s) milk
11 large eggs
8 ounce(s) chorizo sausage, cut into 1/4-inch cubes
2 tablespoon(s) unsalted butter, melted
1/3 cup(s) minced onion
1/4 teaspoon(s) fresh-ground pepper
2 tablespoon(s) minced jalapeños
4 ounce(s) Manchego cheese, sliced thin

Directions
Make the crepe batter: Combine the cornmeal, flour, sugar, 1/4 teaspoon salt, 1 1/3 cups milk, and 3 eggs in a large bowl and whisk until combined. Cover and chill for 30 minutes.

Cook the sausage: Brown the sausage in a large skillet over medium heat. Transfer to a small bowl and keep warm.

Make the crepes: Preheat oven to 200 degrees F. Brush an 8-inch nonstick skillet or crepe pan with melted butter and heat over medium-high heat. Add 1 1/2 teaspoons minced onion and cook for about 15 seconds. Stir batter and pour 2 to 3 tablespoons into the pan, tilting it to spread a thin layer of batter over the entire pan surface. Cook until set, about 1 minute. Turn the crepe over with a spatula and cook about 1 more minute. Transfer to a plate, lightly cover with a damp towel or aluminum foil, and keep warm in oven. Repeat to make the remaining crepes, using up to 1 tablespoon of the remaining butter, the onions, and the rest of the batter.

Make the scrambled eggs: Combine the remaining eggs, milk, salt, and pepper in a bowl. Heat the remaining 1 tablespoon butter to a sizzle in a medium skillet over medium heat. Add the jalapeños and cook for 1 minute. Add the eggs and continue to cook, stirring occasionally, until set, about 5 minutes. Stir in the sausage.

Assemble the crepes: Evenly divide the eggs and cheese among the crepes, roll up, and serve immediately.

Rebecca

Rebecca

 

Recipe Of The Week: Italian Sausage & Pasta

Hubs found the recipe posted below in our local newspaper…
We have had it 2 or 3 times now and love it!
Very simple and tasty.

So then I went to the Johnsonville website….
And wow!
Lots of recipes!

Hubs….want to pick out another recipe to try???

Note on the recipe below:
Hubs cooked the sausages on the bbq.
At the end we also added diced, fresh tomatoes.

Johnsonville Zesty Italian Sausage Pasta
Submitted by: The Kitchen at Johnsonville Sausage

Flavorful Johnsonville Italian Sausage and broccoli in a light tomato garlic sauce with linguine pasta make this dish simply irresistible.

Ingredients
1 pkg. (19.76 oz.) Johnsonville® Italian Mild Sausage Links
1 pkg. (16 oz.) of linguine
3 Tbsp. olive oil
1 small sweet onion, thinly sliced
1 tsp. minced garlic
1 can (14.5 oz.) diced Italian tomatoes
1 can (10.5 oz.) chicken broth
2 cups broccoli florets

Directions
Prepare sausage according to directions. Cool slightly; cut into ¼-in. slices. Prepare pasta according to package directions.

In a large saucepan, sauté the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

Italian Sausage Pasta

Italian Sausage Pasta

Rebecca

Rebecca