Thursday, 27 August 2015

Mississippi Mud Cookies

These cookies are so rich and gooey! Thank you A Dash of Sanity

2 sticks butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, beaten
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
Pinch salt
3 cups miniature marshmallows
3 cups pecans, coarsely chopped
Chocolate Frosting
½ cup butter
1/3 cup milk
6 tablespoons unsweetened cocoa
3 ½ cups powdered sugar
1 teaspoon vanilla extract
  • Preheat the oven to 375 degrees F.
  • Line baking sheets with parchment paper.
  • In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs.
  • In a medium bowl, stir together the flour, cocoa, baking soda and salt.
  • Gradually add the flour mixture into the butter mixture and blend until combined.
  • Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet
  • Bake 9- 10 minutes,  pull out pan and add 6-8 miniature marshmallows to each cookie
  • Put back in the oven for 1 more minute.
  • Remove and immediately sprinkle 1 tablespoon or more of pecans onto the marshmallows
  • Press these in, gently!
  • Set aside and allow to cool on a baking rack.
  • Once cool remove and make frosting.   
  • In a medium mixing bowl, add powder sugar and vanilla, set aside.
  • In a small sauce pan combine first 3 ingredients and heat over medium heat
  • Stir constantly, about 3-4 minutes or until butter melts.
  • Remove from heat, and pour into powdered sugar and vanilla
  • Stir with a whisk until smooth.
  • Using a spoon, drizzle large amounts of frosting on each cookie, about 1- 1 ½ tablespoons.
  • Dress all the cookies and if there is extra frosting, add more too each one.
  • Let frosting cool and harden before serving.

Tuesday, 25 August 2015

Chicken Cordon Bleu Pasta

Quick, easy and economical. Thank you $5 Dinners

1 lb. penne or small shell pasta
2 small chicken breasts, diced
1 tsp olive oil
1 cup ham, diced
4 slices bacon, chopped
Salt and pepper
2 cups heavy cream
8 oz. cream cheese
2 cups shredded Swiss cheese, divided
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
about 1 cup bread crumbs
  • Preheat oven to 350 F.
  • Cook the pasta according to package.
  • Drain and add to 9×13-inch glass baking dish.
  • While the pasta is cooking, saute the chicken in a small skillet in the olive oil, for about 6 to 8 minutes, or until cooked through.
  • While the chicken is sauteing, chop the ham.
  • Cook the bacon in another small skillet or in the microwave on a plate with paper towels.
  • In a small saucepan, melt the cream cheese, stirring often, then stir in the cream,
  • Add 1 cup of the Swiss cheese, the garlic powder and onion powder.
  • Once creamy, add the cooked chicken, bacon and ham.
  • Pour over the pasta in the dish and mix together, gently.
  • Add the other 1 cup of Swiss cheese and the bread crumbs over the top
  • Bake for 15 minutes, or until cheese has melted.

Sunday, 9 August 2015

Key Lime Pie Sheet Cake

This dessert is fun, easy and everything that is delicious. It’s just the right amount of sweet, tang, cake and cream. Thank you Laurens Latest

1 16.5oz white cake mix eg Duncan Hines
Ingredients to complete cake mix {eggs, water, oil}
2 tablespoons finely grated lime zest

8 oz. softened cream cheese, softened
1 can sweetened condensed milk
3/4 cup fresh lime juice
2 tablespoons finely grated lime zest
1 teaspoon vanilla

Whipped Cream:
2 cups heavy cream
1/3 cup powdered sugar
1 tablespoon vanilla

  • Preheat oven to 350 degrees.
  • Line jelly roll pan with parchment paper or silicone baking mat and set aside.
  • Make white cake mix according to package directions.
  • Stir in lime zest.
  • Pour into prepared pan and smooth evenly.
  • Bake 12-15 minutes or until cake is completely cooked and lightly golden.
  • Set aside to cool.
  • For the topping: mix cream cheese with hand mixer to loosen.
  • Pour in sweetened condensed milk and stir until smooth.
  • Add in lime zest, lime juice and vanilla until smooth and filling has thickened.
  • Pour over cooled cake and spread evenly.
  • Refrigerate 1-2 hours covered in plastic wrap to set.
  • For the whipped cream: stir cream, powdered sugar and vanilla all together in a bowl until whipped into peaks.
  • Spread whipped cream over lime filling.
  • Top with lime zest and serve

Tuesday, 4 August 2015

Cilantro Lime Chicken Kebabs

Garlic, red pepper, lime and cilantro make a zesty marinade for chunks of chicken breasts before threading them on skewers and putting in the oven

½ cup fresh lime juice
2 teaspoons kosher salt
½ teaspoon fine pepper
1 teaspoon crushed red pepper
2 teaspoons garlic, minced
½ cup cilantro, chopped
½ cup olive oil
4 (6-ounce) boneless, skinless chicken breasts
Choice of vegetables cut into onion, bell pepper, mushrooms, tomatoes
  • Cut the chicken into bite sized chunks
  • Place in zipper-seal bag.
  • Mix marinade ingredients and pour over chicken.
  • Marinate at least 2 hours or overnight.
  • Soak wooden skewers in water to prevent them burning
  • Remove chicken from bag.
  • Thread chicken on the skewers, alternating with the vegetables
  • Pre heat the oven to 400 degrees.
  • Spray a non stick pan with cooking spray and place skewers ½ inch apart on pan.
  • Bake for 20-30 minutes, turning halfway,  until cooked through.