Saturday, February 9, 2013

4 Ingredient Slow Cooker Chocolate Chip-Brownie Cake


1 box Betty Crocker® fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker® chocolate chip cookie mix
Vanilla ice cream, as desired


1. Spray 4 1/2-quart slow cooker with baking spray with flour.

2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.

3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.

4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Recipe shared from: 

**This recipe was on pinterest as "Heaven in a crock pot," and that's about right for a chocolate lover;)  There is nothing healthy about it and please enjoy in moderation!

Chocolate Angel Food with Berries and Maple Yogurt


  • 1 1/2 cups sugar
  • 1 cup unbleached all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 12 egg whites (or 1 1/2 cups prepackaged egg whites)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries
  • 4 cups fresh raspberries
  • 1/4 cup peach nectar
  • 1 tablespoon honey
  • 1 cup plain lowfat yogurt
  • 2 tablespoons maple syrup


Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt. 

 **I made this for my Dad's birthday, and loved it.  The maple yogurt was amazing and so much healthier than ice cream or whipped cream.  The chocolate angel food was a good compromise between sweet and light.  I will definitely make this again and would use the fruit and yogurt for other recipes or even alone! 

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Reese’s Peanut Butter & Chocolate Cheesecake Bars

Adapted from America’s Test Kitchen
7 whole graham crackers, broken into 1-inch pieces
6 tbsp (3/4 stick) unsalted butter, melted and cooled
3 tbsp brown sugar
2 tbsp all-purpose flour
1/8 tsp salt
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
12 Reese’s peanut butter cups (0.75 oz each), divided, cut into 6 pieces each
2 oz. bittersweet chocolate, chopped
Preheat oven to 325 degrees F.
Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
The Crust:
Place graham crackers into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
The filling:
In a large bowl, beat cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds.
Unwrap and cut 9 Reese’s peanut butter cups (0.75 ounce each) into 6 pieces. Gently fold into the cream cheese mixture. Scrape the cream cheese mixture into the baking pan, over top of the cooled crust. Spread evenly.
Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
Place bittersweet chocolate in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds. Drizzle the chocolate over the bars, top each with a small chunk of a Reese’s peanut butter cup and serve.
Makes 16 bars.

*Amazing.  Nothing more to say.  Oh, yeah-I pinned this from great recipes on her blog!

Creamy White Chicken and Artichoke Lasagna

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1 can Italian Style Diced Tomatoes, drained
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

Original recipe from 
**This was delicious!  Everyone loved it and the kids didn't even notice the artichokes!:)

Wednesday, February 6, 2013

Veggie Pizza Appetizer Recipe with Ranch

Recipe type: Appetizer
  • 2 cans crescent rolls
  • 8oz light cream cheese, softened
  • ½ cup ranch dip mix, prepared
  • 1 teaspoon dill weed
  • ¼ teaspoon garlic powder
  • 1 cup broccoli, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 cup english cucumbers, chopped
  1. Preheat oven to 350 degrees.
  2. Roll out both tubes of crescent roll dough onto a rimmed baking sheet. Press seams together to make one large piece of dough. Bake for 13-17 minutes or until golden brown.
  3. Set dough aside and let cool for 30 minutes.
  4. Mix cream cheese, ranch dip, dill, and garlic powder together. Spread over cooled dough.
  5. Sprinkle chopped veggies over the cream cheese spread evenly.
  6. Cut into even pieces and serve.
**Made this for Super Bowl and it was really good!  The ranch dip mix gives it a great flavor.  I loved the veggies in the middle of the winter; really fresh.  Found this recipe here:

Friday, February 1, 2013

Chicken & Summer Vegetable Tostadas

Photo: Johnny Autry; Styling: Cindy Barr

A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Nutritional Information

Amount per serving
  • Calories: 371
  • Fat: 11g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 30.8g
  • Carbohydrate: 36.4g
  • Fiber: 3.9g
  • Cholesterol: 68mg
  • Iron: 1.3mg
  • Sodium: 740mg
  • Calcium: 182mg

  • 2 teaspoons canola oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper $
  • 12 ounces chicken breast tenders
  • 1 cup chopped red onion (about 1)
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup chopped zucchini
  • 1/2 cup salsa verde
  • 3 tablespoons chopped fresh cilantro, divided
  • 4 (8-inch) fat-free flour tortillas $
  • Cooking spray
  • 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)


  1. Preheat broiler.
  2. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
  3. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

**These were AMAZING.  So easy and SO delicious!  Great leftovers as well!