Saturday, 31 January 2015

Strawberry Fudge Poke Cake

Layers of chocolate cake, fudge, and a strawberry pie filling for a delicious dessert. Thank you Inside BruCrew Life 

Strawberry Fudge Poke Cake 

1 dark Chocolate Fudge cake mix plus ingredients the box
1 14oz can sweetened condensed milk 
1 container Classic Chocolate Frosting 
1 can Strawberry Pie Filling 
1 8oz container Cool Whip 

  • Prepare the cake according to the box directions.
  • Bake at 350* for 25-27 minutes. 
  • As soon as the cake comes out of the oven, poke the cake with a fork all over. 
  • Make sure you cover the cake with holes. 
  • Drizzle the sweetened condensed milk slowly over the top of the hot cake. 
  • Make sure to fill all the holes. 
  • Let set until cool.
  • Remove the foil top of frosting.
  • Place in the microwave for 30 seconds. 
  • Stir and spoon over cooled cake. 
  • Spread over the entire top. 
  • Refrigerate.
  • Open the can of pie filling. 
  • Use a fork to break apart the strawberry chunks. 
  • Fold into the Cool Whip. 
  • Spread the strawberry Cool Whip over the top of the cake.
  • Cut into squares
  • Keep refrigerated.

Tuesday, 27 January 2015

Steak and Bleu Cheese Wraps

I just found this recipe. It looks so easy and delicious I cant wait to try it. Thank you Minivan Dreams

Steak and Bleu Cheese Wraps | Mini Van Dreams
1 lb thinly sliced steak, cooked to desired doneness
1 can diced tomatoes, drained
4 ounce bleu cheese crumbles
4 - 10" tortillas
1 Tablespoon garlic powder
1 teaspoon salt
2 teaspoon black pepper
  • Season hot steak slices with garlic powder, salt, and black pepper.
  • Toss to coat.
  • In each tortilla, place 4 ounces steak, 1 ounce bleu cheese crumbles, and tomatoes as desired.
  • Roll wraps and enjoy.

Friday, 23 January 2015

Oven Baked Chicken Frajitas

An alternate way of cooking Frajitas. Very quick and easy to throw together and really tasty. Thank you Real Mom's Kitchen

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole - if desired
  • Preheat the oven to 400 degrees.
  • Place chicken strips in a greased 13×9 baking dish.
  • In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  • Drizzle the spice mixture over the chicken and stir to coat.
  • Add the tomatoes, peppers, and onions to the dish and stir to combine.
  • Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Wednesday, 21 January 2015

Grilled Chicken Chimichangas

Thank you Chin Deep


For the chicken marinade:
2 Tablespoons olive oil
2 Tablespoons cumin
2 teaspoons cinnamon
1/2 teaspoon garam masala
2 teaspoons onion powder
2 Tablespoons Mrs. Dash Garlic Herb mix
1/4 cup apple cider vinegar
2 Tablespoons honey
For Chimichangas:
3 large boneless, skinless chicken breasts
12 (8 inch) flour tortillas
12 oz. shredded Monterey Jack cheese or Pepper Jack cheese
8 green onions, chopped
vegetable oil for frying
plain greek yogurt OR sour cream
pico di gallo
shredded lettuce
chopped cilantro
hot sauce (your favorite
  • Combine all marinade ingredients in a large, heavy duty Ziploc bag.
  • Add 3 large, boneless skinless chicken breasts.
  • Marinate for 2 to 24 hours in a refrigerator.
  • Grill or cook until juices run clear and chicken is completely cooked through.
  • Shred meat and set aside
  • Spoon cooked, shredded chicken onto tortillas.
  • Top with about 3 to 4 Tablespoons shredded cheese and a sprinkling of green onions.
  • Roll up, burrito-style.
  • Heat  1 inch of vegetable oil in a heavy skillet over medium-high heat.
  • Add the rolled up chimichangas and fry until golden brown, rolling and flipping as needed so they get evenly cooked without burning.
  • Serve with desired toppings.
  • This recipe will serve 8 to 10 people

Monday, 19 January 2015

Amish Cinnamon Bread

No kneading, you just mix it up and bake it! Makes two loaves.

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or homemade buttermilk--- 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

  • Cream together butter, 2 cups of sugar, and eggs. 
  • Add milk, flour, and baking soda. 
  • Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). 
  • Mix in separate bowl the 2/3 c sugar and cinnamon.
  • Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. 
  • Add remaining batter to pans; sprinkle with last of cinnamon topping. 
  • Swirl with a knife. 
  • Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
  • Cool in pan for 20 minutes before removing from pan.


Tuesday, 13 January 2015

Chicken Stew with Turnips & Mushrooms

Healthy, delicious and filling. Thank you Eating Well

Chicken Stew with Turnips & Mushrooms

1 1/2 pounds boneless, skinless chicken breasts, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
2 large turnips (about 1 pound), peeled (see Tip) and cut into 1-inch pieces
8 ounces sliced cremini mushrooms
1 medium onion, sliced
2 cloves garlic, minced
1/2 cup dry white wine
4 cups chopped kale
3 cups reduced-sodium chicken broth
1 teaspoon fresh chopped rosemary
3 tablespoons cornstarch
3 tablespoons water
  • Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.
  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
  • Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes.
  • Transfer to a plate.
  • Add the remaining 1 tablespoon oil to the pot.
  • Add turnips, mushrooms, onion and garlic and cook
  • Stir occasionally, until the onion is limp, 3 to 5 minutes.
  • Add wine and cook, stirring, for 1 minute.
  • Stir in kale, broth and rosemary.
  • Return the chicken and any accumulated juices to the pot; bring to a boil.
  • Reduce heat to maintain a simmer, cover and cook,
  • Stir once or twice, until the turnips are tender, about 10 minutes.
  • Meanwhile, mix cornstarch and water in a small bowl.
  • Stir the mixture into the stew and cook until thickened, about 3 minutes.
  • Remove from heat and season the stew with the remaining 1/4 teaspoon salt

Monday, 12 January 2015

Chocolate Banana Muffins

These muffins are moist and delicious. They have the most amazing flavour. Thank you Chef in Training

Chocolate Banana Muffins from …These muffins are so moist and have the most delicious flavor! Definitely one of the best muffins I have ever eaten!

1½ cups mashed bananas
⅓ cup oil
1 egg
1 cup sugar
1½ cups flour
¼ cup cocoa
1 teaspoon baking soda
¼ teaspoon baking powder
1 cup mini chocolate chips
Sugar for sprinkling on tops
  • Preheat oven to 350 degrees F.
  • In a large bowl, combine bananas, oil, egg large mixing bowl.
  • In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. 
  • Add to banana mixture. 
  • Stir in chocolate chips.
  • Spoon batter into greased or lined muffin tins. 
  • Sprinkle the tops of each muffin with 1 teaspoon of sugar.
  • Bake for 20 to 25 minutes 

Saturday, 10 January 2015

Baked Buffalo Chicken Taquitos

Incredible and flavorful recipe that can be served as a dinner or as an appetizer by cutting up the taquitos into smaller pieces. Thank you Chef in Training

8 oz. cream cheese, softened
⅛ cup buffalo sauce
2 cups cooked and shredded chicken
1 cup blue cheese, divided
12 small flour tortillas
Blue Cheese Sauce:
1 cup mayonnaise
¼ cup butter, melted
1½ cups blue cheese
  • Preheat oven to 425 degrees F.
  • Mix cream cheese and buffalo sauce until well combined.
  • Stir in chicken until well combined.
  • Place 2-3 Tablespoons of mixture spread into a thin line onto center of flour tortilla.
  • Sprinkle 1 Tablespoon of blue cheese over the top.
  • Roll up tight.
  • Place on lightly greased cookie sheet and repeat for remaining taquitos.
  • Once taquitos are arranged on cookie sheet, lightly spray the tops with cooking spray.
  • Bake at 425 degrees F for 15-20 minutes or until taquitos are golden brown.
  • To make Blue Cheese Sauce combine sauce ingredients until smooth.
  • Dip taquitos and enjoy

Thursday, 8 January 2015

Chicken Broccoli Mac and Cheese with Bacon

Easy, delicious and ready in 25 minutes. Thank you My Recipes

Because you'll have plenty of cooking to do next week, #DinnerTonight features our 25-minute Chicken-Broccoli Mac and Cheese with Bacon:

6 ounces uncooked large or regular elbow macaroni
3 cups pre chopped broccoli florets    
3 bacon slices, coarsely chopped   
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces   
1 teaspoon kosher salt, divided    
1 tablespoon minced fresh garlic
1/8 teaspoon ground turmeric   
1 1/4 cups 1% low-fat milk
1 cup unsalted chicken stock
1/4 cup plus 1 teaspoon all-purpose flour
5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

  • Preheat broiler to high.
  • Cook pasta according to package directions, omitting salt and fat.
  • Add broccoli to pan during last 2 minutes of cooking.
  • Drain.
  • While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat
  • Cook 4 minutes or until browned, stirring occasionally.
  • Remove bacon from pan with a slotted spoon
  • Reserve 1 1/2 teaspoons drippings in pan.
  • Sprinkle chicken with 1/4 teaspoon salt.
  • Add chicken to drippings in pan; cook 4 minutes.
  • Sprinkle with garlic; cook 2 minutes, stirring occasionally.
  • Sprinkle with turmeric; cook 30 seconds, stirring frequently.
  • Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk.
  • Add milk mixture to pan; bring to a boil, stirring frequently.
  • Cook 2 minutes or until thickened.
  • Add pasta mixture and 2 ounces cheese; toss to coat.
  • Sprinkle with remaining 3 ounces cheese and bacon.
  • Broil 2 minutes or until cheese melts and just begins to brown.

Tuesday, 6 January 2015

Crispy Cheddar Chicken

One of my Hubbys favourites. Thank you Jamie Cooks It Up

The last

4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
1   10 ounce can cream of chicken soup
2 T sour cream
2 T butter

  • Cut each chicken breast into 3 large chunks. 
  • In a small food processor grind up the ritz crackers. 
  • Pour the milk, cheese and cracker crumbs into 3 separate small pans.
  • Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine
  • Dip each piece of chicken into the milk
  • Dip the chicken into the cheese.
  • Press the cheese into the chicken with your fingers.
  • Some of it will fall off when you add it to the cracker crumbs, don’t worry about it
  • Press the cheesy chicken into the cracker crumbs and press it in.
  • By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers
  • Spray a 9×13 pan with cooking spray and lay the chicken inside the pan
  • Sprinkle the dried parsley over the chicken.
  • Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
  • Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
  • Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
  • Stir it over medium high heat until the sauce is nice and hot.
  • Serve over the chicken 

Monday, 5 January 2015

No Knead Crusty Artisan Bread

Baked in a Dutch Oven, this bread is incredible and is fool-proof! As easy as it gets when it comes to bread making. Thank you Chef in Training

3 cups All Purpose Flour
1½ tsp. salt
1 tsp. yeast
1½ cups luke-warm water

  • Combine the three dry ingredients in a large bowl then pour in the luke-warm water. 
  • Stir until completely combined. 
  • Dough will look messy and not smooth and that is completely okay.
  • Once combined, cover tightly with plastic wrap and let sit on the counter overnight.
  • Let it rise anywhere from 12-18 hours. 
  • Dough will be puffed up appear bubbly and be sticky.
  • When dough is done rising and ready to bake, preheat oven to 450 degrees F.
  • Heavily flour clean counter top or surface. 
  • Turn dough onto floured surface and shape into a round ball. 
  • Cover lightly with plastic wrap and let dough rest.
  • While the dough is resting, place your dutch oven into the oven for 30 minutes to pre-heat.
  • After dutch oven has preheated, place ball of dough in the centre of the dutch oven and cover with lid. 
  • You can put a piece of parchment under it if your dutch oven doesn't have an enamel coating.
  • Bake at 450 degrees F for 30 minutes. 
  • After 30 minutes, remove lid and bake for an additional 15 minutes until done. 
  • Bread will be golden in color.
 Note : Handles will be extremely HOT so remember to use hot pads