Chocolate Truffle Cake

adapted from a recipe found in a now-forgotten cooking magazine.

Cake:
2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semi-sweet chocolate chips
3 eggs
2 teaspoons vanilla extract
2-2/3 cup all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt

Filling:
6 Tablespoons butter, cubed
2 ounces semi-sweet chocolate chips
2 ounces dark chocolate (or dark cocoa)
2-1/2 cups powdered sugar
1/2 cups heavy whipping cream

Ganache:
10 ounces semi-sweet chocolate chips
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9-inch round baking pans. Bake at 325F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. (OR ~ do this the day before you need the cake; store wrapped in saran wrap with wax paper between the layers.)

For filling: in a small saucepan, melt butter and chocolate. Sift in powdered sugar; pour in cream and stir until smooth. Place one cake layer on a serving platter; spread with half of the filling. Repeat layers, ending with last cake layer.

For ganache, place chocolate in a small bowl. In a small saucepan, heat cream just to a boil. Pour over chocolate and whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreadable consistency. Using an offset metal spatula, dirty ice the top and sides of cake first, then let ganache harden. Use the same spatula and use remaining ganache to frost the entire cake.

Garnish with chocolate curls, if desired. Store covered in refrigerator.

Lemon Dessert

Jerod calls this giraffe vomit. But he likes it!

1 angel food cake - pre-made
1 large box of COOK & SERVE lemon pudding
1 large tub of Cool Whip, thawed

Tear apart angel food cake in a large bowl

Cook pudding according to pie directions on box

Let cool 5 minutes, then pour over cake bits in bowl (yes, while it's hot)

Let cool (I kept it out on the counter for a while)

Spread thawed Cool Whip over top

Refrigerate until ready to serve

Orange Rolls

I came up with this recipe using the recipe for Cami's Rolls and adding a hefty amount of orange zest to the dough, then tying the dough into knots instead of balls and drizzling with orange glaze while still warm.

Set aside:
1/3 cup warm/hot water
½ teaspoon sugar
4 teaspoons yeast

Add to Bosch mixer with dough hook:
6 cups flour
2 teaspoons salt
½ cup sugar
2 Tablespoons dough enhancer (if using white flour – for wheat flour add 4 Tbsp)
3 eggs
1/3 cup oil
zest of 3-4 oranges

Add the activated yeast mixture.

Add Milk:
If using powdered milk:
Add 1/3 cup + 2 Tbsp powdered milk to small saucepan and add 2 cups water
Heat to “warm” stage

If using regular milk:
Add 2¼ cups warm milk

Mix together on setting 1 until well mixed. Add ¼ cup flour at a time until sides of bowl are “cleaned”.

Turn on setting 2 for 10 minutes

Turn out onto counter and cover with towel for 10 minutes

Pinch off chunks of dough – bigger than a golfball – roll into ropes and tie into knots, then place on pam sprayed cookie sheet.

Let rise 1-3 hours depending on the warmth of your home, or until almost doubled.

Bake at 375ºF for 11-12 minutes.

During last 2 minutes of baking, make glaze:
Combine:
powdered sugar
milk
a little orange juice
orange zest

if you have a squeeze bottle (mine is from Wilson) with a narrow tip, combine ingredients in there and then squeeze over warm rolls (orange zest can tend to get stuck in the tip. just bang it out). Or combine in a ziploc bag and cut a SMALL corner off, then squeeze over rolls.

Cheesecake Layered Chocolate Cake

from www.Picky-Palate.com

1 box devils food cake mix
½ Cup oil
½ Cup water
8 oz sour cream
1 box chocolate instant pudding mix (4 serving size)
4 eggs
1 bag chocolate chips
1 Sara Lee Frozen New York Style Cheesecake (30 oz)
24 oz softened cream cheese
1 stick softened butter
½ can of vanilla frosting
16 oz powdered sugar
3 chocolate wafer cookies (the long cylindrical ones)
½ Cup chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix cake mix, oil, water, sour cream, pudding mix, eggs and chocolate chips for 1½ minutes. Pour into 2 greased 9 inch cake pans. Bake for 25-28 minutes or until cooked through. Remove, cool and refrigerate for a few hours.
2. Slice cheesecake into ½ inch cubes once it’s thawed; set aside. Place cream cheese, butter and pre-made frosting into a stand or electric mixer. Beat until well combined. Slowly add powdered sugar until nice consistency. Refrigerate frosting for ½ hour to firm it up slightly.
3. Once cake has been chilled, remove from pans and slice each cake in half horizontally to make 4 layers. Spread layers with ½ Cup frosting then sprinkle with 1/3 of the cubed cheesecake pieces. Repeat this procedure until all 4 layers are on cake, leaving the top layer without cheesecake pieces. Frost top and sides of cake with the remaining frosting.
4. Arrange cookie pieces in center of cake for garnish. Place chocolate chips into a microwave safe bowl and heat for 30-45 seconds or until melted and smooth. Place chocolate in the corner of a ziplock baggie and snip the corner edge. Drizzle melted chocolate over top of cake. Refrigerate cake until ready to serve. Enjoy!

Beef Stew

adapted from Campbell's Kitchen

1 1/2 pounds beef for stew, cut into 1-inch pieces
2 pounds potatoes, cut into cubes
2 cups sliced carrots
4-5 stalks celery, cut into pieces
4 cloves garlic, minced
3 1/2 cups beef broth
2 Tablespoons Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1 bay leaf

Place potatoes, carrots, celery and garlic into crock pot. Top with beef. Add broth, Worcestershire, thyme and bay leaf.

Cover and cook on Low for 10-11 hours or until beef is fork tender. Remove bay leaf and discard.

Serve.

Breakfast Casserole

adapted from Pioneer Woman's Tasty Kitchen

2 tubes refrigerated crescent roll dough
2 cups crumbled bacon
2 cups shredded cheddar cheese
6 whole large eggs
1 cup milk
salt and pepper to taste

Grease a 9x13-inch glass casserole dish.

Lay out the two containers of crescent roll dough in bottom of dish. (Just pat it all out.)

Spread crumbled bacon over top of dough, followed by cheese.

Beat eggs and milk in a bowl, then add salt and pepper. Pour mixture over top of cheese.

Cover casserole dish with foil and refrigerate overnight.

Bake at 350F for 45-60 minutes or until eggs are set.

Chocolate Cookie Bark

adapted from KraftFoods.com

16 ounces semi-sweet chocolate
12 ounces white chocolate
2 Tablespoons peanut butter
20 Oreo cookies

Microwave semi-sweet chocolate and white chocolate in separate bowls until completely melted, following directions on the back of the packages. Add peanut butter to white chocolate; stir until well-blended. Crumble half the cookies over each bowl of chocolate; mix well.

Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.

Refrigerate at least 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Key Lime Cake

adapted from Pioneer Woman's Tasty Kitchen

Cake:
3 sticks butter, softened
8 ounces cream cheese
3 cups sugar
6 whole eggs
1 Tablespoon vanilla
3 cups all-purpose flour

Sugar Bath:
1 cup sugar
1/2 cup lemon juice
1/2 cup lime juice

Frosting:
8 ounces cream cheese
1 stick butter
4 cups powdered sugar
1/2 teaspoon lime juice
1/2 teaspoon lemon juice
2 teaspoons vanilla
zest of one lemon
zest of one lime

Preheat oven to 325F.

Beat 3 sticks of butter with 8 ounces cream cheese until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 Tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured Bundt pan for 75 minutes or until a toothpick comes out clean.

During last 12 minutes of cake's baking time, prepare the sugar bath. Bring 1 cup sugar, 1/2 cup lemon and 1/2 cup lime juices to a boil, then let simmer for 10 minutes. Set aside.

When cake is finished baking, carefully pour half of the sugar/juice mixture into the pan with the hot cake. Wait 5 minutes, then flip the cake and paint the remaining mix onto the top of the cake with a pastry brush. Once cool, mix up the frosting.

Beat the last 8 ounces cream cheese with last stick of butter. Slowly add in 4 cups of powdered sugar, mixing until creamy. Add the lemon juices, lime juice and vanilla, then mix until incorporated. Add a little milk if needed to reach desired consistency.

When cake is (mostly) cool, drizzle the cream cheese frosting over top. Sprinkle with zests.

Weeknight Lasagna Toss

adapted slightly from kraftfoods.com

1 pound ground beef
2 cups chopped green peppers
1/2 cup sliced mushrooms
1 can diced tomatoes, drained
3 cloves garlic
26 ounces spaghetti sauce
1 2/3 cup water
1/4 cup Italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded mozzarella cheese

Brown meat, drain. Place in large skillet.

Add peppers, mushrooms, tomatoes, garlic, water, spaghetti sauce and dressing; bring to a boil. Stir in noodles; reduce heat to medium-low. Cover.

Cook, stirring occasionally, 10 to 15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.

Makes 4 servings, 2 cups each.

Ham & Cheese Roll

altered from www.kraftfoods.com

1 lb. frozen bread dough, thawed
2 Tablespoons mayonnaise
2 teaspoons powdered ranch dressing mix
10 ounces deli ham, sliced thin
1 cup shredded cheddar cheese
1 egg, beaten
1 Tablespoon grated Parmesan cheese

Preheat oven to 350°F.

Flatten dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Spread mayonnaise over dough, then sprinkle ranch mix over (use more if desired). Top with ham and cheese to within 1/2-inch of edges.

Sprinkle edges of dough with water. Starting at one of the long sides, fold one-third of dough over filling; repeat with other long side. Pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut three diagonal slits in top of dough with kitchen shears. Brush with egg; sprinkle with Parmesan cheese.

Bake 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

Homemade Hot Cocoa

adapted from a recipe found on cooksrecipes.com

1/2 cup granulated sugar
1/3 cup hot water
1/8 cup dark cocoa powder
1/8 cup regular cocoa powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
4 cups milk
3/4 teaspoon vanilla extract

Mix cocoas, sugar, cinnamon, water and salt in a saucepan. Over medium heat, stir constantly until mixture boils. Cook, stirring constantly, for 1 minute.
Stir in the milk and heat through, but do not boil. Remove from heat and add vanilla; blend well. Serve immediately.
Makes 4 servings.

(Can alter with orange zest in place of cinnamon, or a drop of peppermint, to suit your tastes.)

Pioneer Woman's Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa (I use half dark and half regular).
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk*.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa (I use half dark and half regular), stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Pour over warm cake.

*If you don't have buttermilk (or don't want to buy an entire container of buttermilk just for this recipe), try this trick: for every ONE CUP of buttermilk you need, take JUST UNDER ONE CUP of milk and add ONE TABLESPOON of either lemon juice or white vinegar. Stir together and let sit for five minutes or so, then use as directed in the recipe.

Creamy Chicken Vegetable Wild Rice Soup

1 bag crinkle-cut carrots, frozen
3 cloves minced garlic (from that Costco jar)
2 cans chicken broth (or 28 ounces water + chicken bouillon)
1 can cream of chicken soup
1 can cheddar cheese soup (yes, it’s necessary)
¾ cup milk
2 cups cooked chicken, shredded
1 cup cooked wild rice (use Uncle Ben’s in the orange microwaveable bag)

Add all ingredients to a large pot over medium heat. Let cook until heated through and frozen carrots are tender. Add a handful of spinach at the end if desired. Serve with rolls.