Oreo Cream Cake
You can use a packaged chocolate fudge cake mix or use this recipe:
Cake Ingredients:
3/4 c. unsweetened cocoa powder
1 1/2 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 c. buttermilk
3/4 c. warm water
3 Tbl. canola oil
1 tsp. vanilla
1. Preheat oven to 350. Pam spray two 8-in. round pans. Sift cocoa, flour, sugar, baking powder, baking soda,& salt into the bowl of a mixer. Combine on low speed for a second or two.Add eggs, buttermilk, water, oil and vanilla. Beat till smooth about 3 min.
2. Divided batter between pans. Bake until toothpick inserted in center comes out clean about 35 min. Let cool for 15 min. Turn out from pans onto wire rack. Let cool completely.
Oreo Whipped Cream:
* make sure to only whip the cream till soft peaks form. Once the chopped oreos soften, the cream will continued to thicken.
50 Oreo cookies (really you need 50)
4 c. heavy whipping cream
2 Tbl. granulated sugar
1 Tbl. real vanilla
Carefully cut 6 Oreos in half (for decoration on top). Chop remaining cookies into 1/4 inch pieces; set aside.
Make the Oreo whipped cream in two batches. In bowl of standing mixer fitted with a whip attachment, whip 2 cups of cream on med. high speed to soft peaks, spoon into large bowl and refrigerate.In same mixer bowl whip remaining 2 c. cream, sugar and vanilla to soft peaks. Fold into already whipped cream. Fold chopped Oreos into cream.
Place 1 layer of cake on serving plate. Spread a really thick layer (3 inches or so) probably 1/3 of Oreo cream onto cake. Top with second layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in Fridge for at least 2 hours to allow cookies to soften. Garnish cake with reserved cookie halves. Eat day it is made. Can eat leftovers the next day (if there are any) but you need to finish it by day 2.
Thursday, April 11, 2013
Wednesday, February 27, 2013
Mexican Quinoa Salad
1 cup quinoa, cooked according to package directions, or my directions listed below, and cooled
1 14 oz can black beans, rinsed and drained
1 cup corn, I use frozen and thaw it, but fresh or canned would be fine
1/2 cucumber, chopped
2-3 green onions, chopped
1 handful of cilantro, chopped
2 handfuls grape tomatoes, sliced in half
1 non green bell pepper, or several small, chopped
Dressing:
Substitute any dressing you like or...
1/2 lemon, juiced
1/2 cup olive oil, roughly, or other oil you choose
1 tsp. Dijon mustard
Salt
Pepper
2-3 tsp. honey or sweetener of choice
1-2 tsp. Mexican blend spices, I have a homemade one that includes chili powder, cumin, coriander, oregano, onion powder and garlic powder
Mix dressing ingredients together in a jar and shake vigorously, or make how you would make a vinaigrette. Could also be done in a blender.
To make Salad:
For quinoa, boil 2 cups of water. Add 1 cup quinoa to boiling water. Lower heat to low-med heat. Cover quinoa and simmer for 12 minutes or until liquid is absorbed. Turn off heat, leave covered and let sit for about 5 minutes. Let cool to room temperature or put in fridge to cool. Mix all of the other ingredients in with the quinoa. Use the dressing to dress the salad.
1 14 oz can black beans, rinsed and drained
1 cup corn, I use frozen and thaw it, but fresh or canned would be fine
1/2 cucumber, chopped
2-3 green onions, chopped
1 handful of cilantro, chopped
2 handfuls grape tomatoes, sliced in half
1 non green bell pepper, or several small, chopped
Dressing:
Substitute any dressing you like or...
1/2 lemon, juiced
1/2 cup olive oil, roughly, or other oil you choose
1 tsp. Dijon mustard
Salt
Pepper
2-3 tsp. honey or sweetener of choice
1-2 tsp. Mexican blend spices, I have a homemade one that includes chili powder, cumin, coriander, oregano, onion powder and garlic powder
Mix dressing ingredients together in a jar and shake vigorously, or make how you would make a vinaigrette. Could also be done in a blender.
To make Salad:
For quinoa, boil 2 cups of water. Add 1 cup quinoa to boiling water. Lower heat to low-med heat. Cover quinoa and simmer for 12 minutes or until liquid is absorbed. Turn off heat, leave covered and let sit for about 5 minutes. Let cool to room temperature or put in fridge to cool. Mix all of the other ingredients in with the quinoa. Use the dressing to dress the salad.
Whole Chicken in a Crock Pot
I was surprised at how much I loved this. The seasonings could be changed to anything you like. The chicken turns out so tender and juicy and so delicious that it doesn't even bother me that it has bones. The sauce is a nice touch, but not necessary.
1 whole chicken that fits in your crockpot. Make sure to take out the giblets and stuff that are inside
the bird. I throw that stuff out, but do whatever you do with it.
2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. garlic powder
1/4 tsp cayenne pepper, optional but delish
1/4-1/2 tsp black pepper
1 onion, chopped in large pieces
Combine all the dried herbs and spices in a bowl. Place the chopped onion in the bottom of the crockpot. Rub all of the spice mixture all over the outside and some inside the chicken. Also great to put some under the skin as well, but sometimes I don't cause it's a little extra yucky. Put the chicken on top of the onions in the crockpot. Cover and cook on high for 3-4 hours or until the chicken is falling off the bones. At this point the chicken prices will easy pull away from the bones and I cut or pull the chicken into large pieces, like breasts, thighs, wings, drumsticks, etc. I have a few people in my family who like to eat the skin so I finish the chicken pieces under the broiler to crisp the skin.
Sauce, Optional:
I make this sauce when I am serving the chicken pieces
Strained juices from the crockpot
1/4 cup wine, apple juice, white grape juice, or 1/2 a lemon
2 TB butter, cold, chopped
Salt and pepper as needed
Strain all of the juices from the crockpot to have a smooth liquid. Then strain the fat off of the liquid. Put the strained, defatted liquid in a sauté pan over high heat. Cook sauce until it evaporates by about 1/2. Then add the wine or whatever you choose. Continue cooking about 5 more minutes, or until the sauce slightly thickens. Check seasoning for salt and pepper. Turn the heat off and whisk in the butter1 tablespoon at a time. This will make the sauce silky and thicken a little bit. It's like a thin gravy so would be great if you served this with roasted potatoes also. Or any roasted veggies for that matter.
Submitted by: Kamdyn
1 whole chicken that fits in your crockpot. Make sure to take out the giblets and stuff that are inside
the bird. I throw that stuff out, but do whatever you do with it.
2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. garlic powder
1/4 tsp cayenne pepper, optional but delish
1/4-1/2 tsp black pepper
1 onion, chopped in large pieces
Combine all the dried herbs and spices in a bowl. Place the chopped onion in the bottom of the crockpot. Rub all of the spice mixture all over the outside and some inside the chicken. Also great to put some under the skin as well, but sometimes I don't cause it's a little extra yucky. Put the chicken on top of the onions in the crockpot. Cover and cook on high for 3-4 hours or until the chicken is falling off the bones. At this point the chicken prices will easy pull away from the bones and I cut or pull the chicken into large pieces, like breasts, thighs, wings, drumsticks, etc. I have a few people in my family who like to eat the skin so I finish the chicken pieces under the broiler to crisp the skin.
Sauce, Optional:
I make this sauce when I am serving the chicken pieces
Strained juices from the crockpot
1/4 cup wine, apple juice, white grape juice, or 1/2 a lemon
2 TB butter, cold, chopped
Salt and pepper as needed
Strain all of the juices from the crockpot to have a smooth liquid. Then strain the fat off of the liquid. Put the strained, defatted liquid in a sauté pan over high heat. Cook sauce until it evaporates by about 1/2. Then add the wine or whatever you choose. Continue cooking about 5 more minutes, or until the sauce slightly thickens. Check seasoning for salt and pepper. Turn the heat off and whisk in the butter1 tablespoon at a time. This will make the sauce silky and thicken a little bit. It's like a thin gravy so would be great if you served this with roasted potatoes also. Or any roasted veggies for that matter.
Submitted by: Kamdyn
Asian Lettuce Wraps
These are candida safe for most people. They have a delicious Thai flavor.
Make this recipe to taste and according to your own likes.
1 lb. ground turkey
1-2 carrots, shredded or grated
Lettuce leaves, lots
1 onion, finely chopped
1" piece of ginger, grated
4 garlic cloves, grated
1 yellow or red bell pepper, finely chopped
1 TB olive oil
1 TB Braggs liquid amigos, could sub soy sauce
1 8oz can water chestnuts, finely chopped
Handful of cilantro, chopped
2-3 green onions, chopped
Sauce:
1 cup coconut milk, or about half a can
1/2 cup almond butter, I used homemade, non roasted
1 TB Asian chili paste or hot sauce of some kind
Grated ginger
1 clove garlic, grated
1-2 tsp Braggs liquid amigos
Make the sauce by mixing everything together. Adjust seasonings as necessary. Set aside.
Heat a large skillet over medium-high heat. Add olive oil and onion and cook until slightly softened. Add the bell peppers and cook about 2 minutes. Add in the turkey. When turkey is about half cooked add the gated garlic and ginger. Cook mixture until meat is fully cooked. Then add water chestnuts, green onions, and cilantro to warm through.
To serve: use a lettuce leaf like a taco shell. Add meat, sauce, and top with shredded carrots.
This was a serious winner at our house!!
Submitted by: Kamdyn
Make this recipe to taste and according to your own likes.
1 lb. ground turkey
1-2 carrots, shredded or grated
Lettuce leaves, lots
1 onion, finely chopped
1" piece of ginger, grated
4 garlic cloves, grated
1 yellow or red bell pepper, finely chopped
1 TB olive oil
1 TB Braggs liquid amigos, could sub soy sauce
1 8oz can water chestnuts, finely chopped
Handful of cilantro, chopped
2-3 green onions, chopped
Sauce:
1 cup coconut milk, or about half a can
1/2 cup almond butter, I used homemade, non roasted
1 TB Asian chili paste or hot sauce of some kind
Grated ginger
1 clove garlic, grated
1-2 tsp Braggs liquid amigos
Make the sauce by mixing everything together. Adjust seasonings as necessary. Set aside.
Heat a large skillet over medium-high heat. Add olive oil and onion and cook until slightly softened. Add the bell peppers and cook about 2 minutes. Add in the turkey. When turkey is about half cooked add the gated garlic and ginger. Cook mixture until meat is fully cooked. Then add water chestnuts, green onions, and cilantro to warm through.
To serve: use a lettuce leaf like a taco shell. Add meat, sauce, and top with shredded carrots.
This was a serious winner at our house!!
Submitted by: Kamdyn
Saturday, February 16, 2013
Favorite Quinoa Salad
Anything in this can be substituted or left out. Use whatever amounts you have and want.
Cooked quinoa, cook according to package directions
Sautéd chicken breasts, cut in cubes
Green onions, sliced
Dried Cranberries
Feta Cheese
Cucumbers, chopped
Parsley, chopped
Pomegranate Seeds
Celery, chopped
Sunflower Seeds
Salt and Pepper
A little Olive Oil
Balsamic vinegar
Mix quinoa, chicken and all veggies and cheese. Add salt and pepper and a little olive oil and Balsamic to taste.
Cooked quinoa, cook according to package directions
Sautéd chicken breasts, cut in cubes
Green onions, sliced
Dried Cranberries
Feta Cheese
Cucumbers, chopped
Parsley, chopped
Pomegranate Seeds
Celery, chopped
Sunflower Seeds
Salt and Pepper
A little Olive Oil
Balsamic vinegar
Mix quinoa, chicken and all veggies and cheese. Add salt and pepper and a little olive oil and Balsamic to taste.
Friday, February 8, 2013
Epic Chicken Flat Bread
My favorite recipe from Epic Restaurant in SLC.
Pizza dough, store bought or ChesseBoard recipe from blog
White Cheddar Cranberry cheese
4 chicken breasts, boneless, skinless
Pecans
Parsley Aioli
Salt and pepper chicken breast. Heat pan over medium height heat. Add olive oil and then chicken. Cook about 10-15 minutes until cooked through, flipping half way through. When cooked, set aside
on a cutting board to rest. When rested slice thinly.
For flat bread, heat a griddle to med/high heat. Make golf ball size pieces of dough. Roll each small ball thinly and place on griddle to cook, flipping when cooked on first side. Keep warm in oven until ready to serve.
Optional, cook dough according to directions pizza style. I like thin individual breads for people to make themselves but it could be cut into personal sizes.
Parsley Aioli
2 cups canola oil
1 bunch flat leaf Italian parsley
1/8 cup white balsamic vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup egg yolk
1-3 garlic cloves depending on your taste
1 TB sugar
In a blender or food processor blend everything well except the oil. Slowly add the oil in through the top area to blend smoothly and completely. It should be on the thick side like a mayonnaise.
To make flat breads:
Top bread with aioli. Layer on chicken, cheese and pecans.
Enjoy!
Submitted by: Kam
Pizza dough, store bought or ChesseBoard recipe from blog
White Cheddar Cranberry cheese
4 chicken breasts, boneless, skinless
Pecans
Parsley Aioli
Salt and pepper chicken breast. Heat pan over medium height heat. Add olive oil and then chicken. Cook about 10-15 minutes until cooked through, flipping half way through. When cooked, set aside
on a cutting board to rest. When rested slice thinly.
For flat bread, heat a griddle to med/high heat. Make golf ball size pieces of dough. Roll each small ball thinly and place on griddle to cook, flipping when cooked on first side. Keep warm in oven until ready to serve.
Optional, cook dough according to directions pizza style. I like thin individual breads for people to make themselves but it could be cut into personal sizes.
Parsley Aioli
2 cups canola oil
1 bunch flat leaf Italian parsley
1/8 cup white balsamic vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup egg yolk
1-3 garlic cloves depending on your taste
1 TB sugar
In a blender or food processor blend everything well except the oil. Slowly add the oil in through the top area to blend smoothly and completely. It should be on the thick side like a mayonnaise.
To make flat breads:
Top bread with aioli. Layer on chicken, cheese and pecans.
Enjoy!
Submitted by: Kam
Dill Chicken Salad
This recipe is from Red Mountain Spa. I loved it so much they gave me the recipe! The recipe is in restaurant proportions so use the basic concept and cut down. You really can't go wrong.
1 Box cooked, diced chicken meat. I usually cook about 4 boneless, skinless breasts with salt, pepper and olive oil in a sauté pan.
4 stalks celery, rinsed and chopped
2 tsp. celery seed
6 TBS. dried dill weed
2 red onions, finely chopped
1 container fat free yogurt
1 yogurt container filled with light mayonnaise
Combine all ingredients in a mixing bowl. Mix until creamy and holds together.
Season with a dash of lemon pepperif you like.
1 Box cooked, diced chicken meat. I usually cook about 4 boneless, skinless breasts with salt, pepper and olive oil in a sauté pan.
4 stalks celery, rinsed and chopped
2 tsp. celery seed
6 TBS. dried dill weed
2 red onions, finely chopped
1 container fat free yogurt
1 yogurt container filled with light mayonnaise
Combine all ingredients in a mixing bowl. Mix until creamy and holds together.
Season with a dash of lemon pepperif you like.
Creamy White Balsamic Dressing
This recipe doesn't have specific measurements. A typical vinaigrette has a 1 to 3 ratio vinegar to oil. I make my vinaigrettes to taste. This is a great basic dressing and can be made creamy or not.
White Balsamic Vinegar
Salt
Pepper
Dijon mustard
Sweetener (sugar, honey, agave)
Cream, enough to make the dressing thicker and creamier
This is great on a super basic mixed spring greens and a little salt and pepper.
White Balsamic Vinegar
Salt
Pepper
Dijon mustard
Sweetener (sugar, honey, agave)
Cream, enough to make the dressing thicker and creamier
This is great on a super basic mixed spring greens and a little salt and pepper.
Wednesday, January 16, 2013
Spanish Tortilla Bites
2 TB olive oil
1 lg. potato, cut into 1/4 dice
1 sm. onion, finely chopped
6-8 eggs, beaten
1 tsp. Old Bay Seasoning
Garlic salt and pepper
Preheat oven to 375 degrees. In a skillet heat heat olive oil over medium heat. Add potato pieces and cook about 7 minutes. Add onions and continue cooking about until potatoes are tender and slightly browned. Season with garlic salt and pepper. While potatoes cook, beat the eggs and add garlic salt, pepper and Old Bay Seasoning. Spray a nonstick muffin pan with cooking spray. Divide potato mixture among the cups. Pour in beaten eggs evenly over the potatoes. Bake until set and puffed about 12 minutes until set.
Optional cooking method:
Once the potato and onion mixture is cooked, pour the eggs over the mixture. Place in oven to cook until set, 10-12 minutes.
These are great with cheese, meat or veggies added to the egg mixture.
Can also make in mini muffin tins for a smaller portion.
Makes 12 in regular muffin tins, 24 in mini muffin tins or 1 skillet size.
Submitted by: Kamdyn
1 lg. potato, cut into 1/4 dice
1 sm. onion, finely chopped
6-8 eggs, beaten
1 tsp. Old Bay Seasoning
Garlic salt and pepper
Preheat oven to 375 degrees. In a skillet heat heat olive oil over medium heat. Add potato pieces and cook about 7 minutes. Add onions and continue cooking about until potatoes are tender and slightly browned. Season with garlic salt and pepper. While potatoes cook, beat the eggs and add garlic salt, pepper and Old Bay Seasoning. Spray a nonstick muffin pan with cooking spray. Divide potato mixture among the cups. Pour in beaten eggs evenly over the potatoes. Bake until set and puffed about 12 minutes until set.
Optional cooking method:
Once the potato and onion mixture is cooked, pour the eggs over the mixture. Place in oven to cook until set, 10-12 minutes.
These are great with cheese, meat or veggies added to the egg mixture.
Can also make in mini muffin tins for a smaller portion.
Makes 12 in regular muffin tins, 24 in mini muffin tins or 1 skillet size.
Submitted by: Kamdyn
Tuna Bean Pasta Salad
1 lb. pasta, I like med. shells
1 15 oz. can white or kidney beans, rinsed and drained
1 can tuna, rinsed, drained and flaked
4 green onions, chopped
2+ TB Italian Parsley, chopped
Dressing:
1/2 cup olive oil
3TB white wine vinegar
1/2-1 reg size lemon, squeezed
1 TB Dijon mustard
Salt and pepper
Cook pasta slightly less time than package directions to keep firm and al dente. Rinse in cold water to chill. Mix all ingredients to get her and toss with dressing.
Submitted by: Kamdyn
1 15 oz. can white or kidney beans, rinsed and drained
1 can tuna, rinsed, drained and flaked
4 green onions, chopped
2+ TB Italian Parsley, chopped
Dressing:
1/2 cup olive oil
3TB white wine vinegar
1/2-1 reg size lemon, squeezed
1 TB Dijon mustard
Salt and pepper
Cook pasta slightly less time than package directions to keep firm and al dente. Rinse in cold water to chill. Mix all ingredients to get her and toss with dressing.
Submitted by: Kamdyn
Subscribe to:
Posts (Atom)