Chocolate Lava Cake

I found this recipe on Pinterest and am glad to say it was not a pinstrosity!  We had a lot of left overs, so on day two I sprinkled walnuts on top and liked it even better!

Time: 15 min. prep + 2 1/2 hours cooking Yield: 12 servings Recipe from Betty Crocker 1 box chocolate cake mix 1 1/4 C milk 1/2 C vegetable or canola oil 3 eggs 1 (3.9 ounce) instant chocolate pudding 2 C milk (I used 1 %) 1 (12 ounce) bag milk chocolate chips parchment paper 1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely. 2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl. 3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy. 4. Pour the batter into the lined crock pot. 5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes. 6. Pour the pudding over the top of the cake batter. Don't stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be. 7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it. 8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. The bottom layer of the cake will be all gooey and soft. Yum. 9. Place some on a plate and add a  cool scoop of ice cream or whipped cream right on top. Original post: http://jamiecooksitup.net/2013/07/chocolate-lava-cake-crock-pot/

Mom's Enchilada's

Need:

1 whole chicken

cheese

corn tortillas

butter or marg.

flour

Boil one whole chicken till done. Drain off broth and set aside for later. Let chicken cool and take off bone. Skim off yucky stuff off top of broth and set aside. If you don't want to use broth from chicken you can buy chicken broth get a large one.

Sauce:

Melt 1 stick butter or marg. in large sauce pan. Add about 1/2 cup of flour and mix to smooth. Slowly add chicken broth you have set aside to flour mixture if you need more broth add water,stir until it becomes a smooth sauce about medium thick, add chili powder ( can add a little or a lot according to how spicy you want them ) stir and let set on low heat to simmer while you get everything else ready.

Fry tortillas in heated cooking oil until soft not crunchy. Drain on paper towel while you cook others. Pat off grease from tortillas.

Grate cheese.

Assemble Enchiladas:

Dip fried tortilla in sauce lay in 8 by 11 baking dish add chicken and cheese fold up. continue till all are made you want. Pour left over sauce on enchiladas in pan and top with remainder of cheese and some olives if you want them.

Heat in oven at 350 degrees until cheese melts.

BBQ Ribs

This is a recipe Jessica gave me a while back.  We love it!  Last time I made it I put them in the crock pot and let them cook on low for about 6 hours (maybe . . .).  They were delicious and so tender!! I always use boneless meat because I'm snobby like that.

Ingredients:

Serves: 4-6

Yield:

3.0

lbs Ribs

Units: US | Metric

• 3 lbs pork back ribs
• 1 (8 ounce) jar honey
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• 2 tablespoons Old Bay Seasoning
• ½ teaspoon onion powder
• ¼ teaspoon celery salt
• ½ cup dark brown sugar
• ¼ teaspoon fresh ground pepper
• 1 medium onion , grated or finely chopped
• 12 ounces barbecue sauce
• ¼ cup white sugar

Directions:

1. Place all ingredients together in large roasting pan (i use bottom of turkey roaster).
2. Cut ribs apart for easier serving.
3. Mix together making sure to coat all ribs with this semi-dry paste.
4. Spread ribs out evenly on bottom of pan.
5. cover lightly with foil.
6. Bake at 375 degrees for approximately 1 hour.
7. Turning or stirring occasionally.
8. You can use broiler for these ribs, just watch more closely, and adjust cooking time.

http://www.food.com/recipe/should-be-illegal-oven-bbq-ribs-8701Ingredients:

Pumpkin Muffins

Mix Dry Ingredients:

2 1/2 Cup	Flour
1 Cup	Sugar
1 tsp	Baking Powder
1 tsp	Baking Soda
1 tsp	Salt
3/4 tsp	Cinnamon

Mix Wet Ingredients:

3	Eggs, beaten
1/2 Cup	Brown Sugar
3/4 Cup	Butter
1/2 Cup	Buttermilk
15 oz	Pumpkin

Mix wet and dry ingredients together

If you want (and I recommend it) you can add chocolate chips

Bake at 350 degrees for 30-35 minutes

Drizzle:

1 tsp	Cinnamon
2 Cup	Powdered Sugar
5 Tbsp	Hot Heavy Whipping Cream

Drizzle over muffins while they're still warm.  It's best to take them out of the tins and do it on aluminum foil, or something similar . . . It gets a bit messy but is oh so delicious!

Poppyseed Chicken

Boil (or bake) 6 chicken breasts
Dice in 9x13 pan

Heat:
Mix 2 cans cream of chicken soup and 12 oz. sour cream
1 cup butter
Mix with chicken in the pan

Top with:
1 Tbsp poppy seed
1/2 box crackers
1/2 cup butter

Bake at 350 degrees for about 10 minutes

Cranberry Chicken

6 Skinless, boneless chicken breasts
1 1/2 (1 ounce) packages dry onion soup-mix
1 (16 ounce) can cranberry sauce
1 cup French or Russian salad dressing

Preheat oven to 350 degrees.  Place the chicken breasts in a baking pan.  In a small bowl, combine the onion soup mix, cranberry sauce, and dressing.  Stir until well blended.  Pour sauce mixture over the chicken breasts. Cover with foil and bake for 60-75 minutes or until top is bubbly and slightly browned.

*For a more flavorful dish, let chicken marinate in the sauce for several hours.

German Pankcakes

Or if you prefer, Magic pancakes . . . I've heard it both ways!

6 eggs
1 cup milk
1 cup flour
1/2 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cube butter

Melt the butter in an 11x13 pan in the oven at 350 degrees
Mix everything else for 1 minute with an electric mixer
Pour the mixture over the melted butter and bake for 15 minutes

Vegetarian Tortilla Pie (Mexican Casserole)

Tasty, healthy, and easy, what more could you ask for?!

1 jar (11 to 12 Ounces) medium-hot salsa

1 can (8 ounces) no-salt-added tomato sauce

1 can (15 to 16 ounces) no-salt-added black beans, rinsed and drained

1 can (14 ¼ ounces) no-salt-added whole-kernel corn, drained

½ cup packed fresh cilantro leaves

4 (10-inch) low-fat flour tortillas

6 ounces shredded reduced-fat monterey jack cheese (1 ½ cups)

Reduced-fat sour cream (optional)

1. Preheat oven to 500 degrees F. Spray 15 ½ by 10 ½ jelly-roll pan with nonstick cooking spray.
2. In a small bowl, mix salsa and tomato sauce. In medium bowl, mix black beans, corn, and cilantro.
3. Place 1 tortilla in jelly-roll pan. Spread one-third of salsa mixture over tortilla. Top with one-third of bean mixture and one third of cheese. Repeat layering two more times, ending with last tortilla. Bake pie until cheese melts and filling is hot. 10 to 12 minutes. Serve with sour cream, if you like. 

I also like to eat tortilla chips with this one, it adds an extra crunch!

Easy Brazilian Cheese Bread

These are DELICIOUS and so easy to make!!!!  It has some kind of crazy cheese listed on the ingredient list . . . We have tried cheddar, Mexican, Italian, a combination of these things, etc. I think we decided that we like Italian the best.

Larger photo

Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, olive oil, and cheese.

The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.

• Prep time: 5 minutes
 
• Cook time: 15 minutes

INGREDIENTS

• 1 egg*
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
• 1 teaspoon of salt (or more to taste)

Special equipment recommended:

• One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

METHOD

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Yield: Enough batter for 16 mini muffin sized cheese breads.

From this website: Simply Recipes http://www.simplyrecipes.com