Chocolate Peanut Butter Cake Roll

This is borrowed from a blog I stumbled across! I made it for dessert once and now it will be a "go to" dessert for us!  Thanks to  www.abuckscountykitchen.com  ....  a great blog site!  So here it is....with one minor change.

Chocolate Peanut Butter Cake Roll
4 eggs at room temperature
3/4 c cake flour
1/4 c dark cocoa powder
1 tsp baking soda
1/4 tsp salt
3/4 c sugar
6 TBL vegetable oil
1/2 tsp vanilla

Preheat oven to 350*.  Line 10X15 pan with parchment paper and spray well with non-stick spray.
In large bowl, beat the eggs until double in volume....about 4 minutes.
In the meantime, sift together the cake flour, cocoa powder, baking soda and salt.  Set aside.
Slowly add the sugar into the eggs.  Whip until well incorporated....about 2 minutes.  Add the oil and vanilla and mix again.  Then add the dry ingredients and mix well again.
Pour into prepared pan and bake 10 - 12 minutes, until cake springs back when touched lightly.
Remove from oven and cool on a wire rack for 10 minutes.  In the meantime, prepare the filling.

Filling:
8 oz. cream cheese, room temperature
1 1/2 sticks butter, room temperature
3 c powdered sugar
3/4 c smooth peanut butter
1 TBL vanilla
10 miniature size peanut butter cups, finely chopped

Put all ingredients except the peanut butter cups into a food processor.  Process for 20 - 25 seconds.  Scrape down the sides and process for another 10 seconds.  (Now how easy is that!!!)  Reserve about 1/2 c for garnish if desired.
Spread filling on a slightly warm cake,  leaving about 1 inch edge all the way around.  Sprinkle the chopped peanut butter cups on the filling.  Roll up lengthwise, using  parchment paper to help roll as tightly as possible.  Carefully place the cake on a platter, seam side down, and freeze for 20 - 30 minutes or put in refrig over night.  When ready to serve, garnish with reserved filling and a peanut butter cup!!

This filling recipe can also be used for a wonderful icing!!!

Pumpkin Chili

My friend, Tiffany, mentioned pumpkin chili on her facebook.  It sounded so interesting to me...so I went online and found a recipe.  It is delicious!!  So I am sharing!  And, thanks, Tiffany!!!

Pumpkin Chili 

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot:
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 -  8 hours, or high for 4 hours.

Serves 8.

** The only thing I did differently was I used pinto beans because my hubby does not care for kidney beans.

Butternut Squash Soup

This is another recipe that I found online and adapted to meet our liking.  Fairly easy and so very tasty on a cool fall evening!

Butternut Squash Soup
2 1/2 c butternut squash, mashed/pureed  (frozen squash, that has been thawed, can also be used but fresh-cooked squash is best.)

In medium saucepan:
1 white potato, peeled and cubed
1 ham hock
4 c water
3 vegetable bouillon cubes
Cook these ingredients for approximately 30 minutes.  Remove the ham hock.
Add the squash.  Mix well.

In a separate pan, saute' :
2 TBL butter
2 TBL olive oil
1 small onion, chopped
4 chunks peeled fresh ginger
Saute' until onion is transparent.  Remove the ginger chunks.

Add:
2 TBL cream cheese

Mix squash mixture, cooked onions, and cream cheese together in a blender until well-pureed.  (I have also used my immersion blender.)  Add milk or half and half  if needed to make the desired consistency for your liking.  Salt and pepper as desired.

Italian Beef Pizzaoli

Italian Beef Pizzaoli

This is a recipe I found online that was originally supposed to be made in the oven using a couple of steaks.  When I read it, I decided to make it in the crock pot with a beef roast...goes a long ways and I like leftovers!!
So, here it is!  Enjoy!!

Italian Beef Pizzaoli
3-4  lb boneless chuck roast
3 TBL olive oil
8 oz. crimini mushrooms, quartered
1 onion, chopped
3 cloves garlic, minced fine
1 tsp oregano
1 TBL sundried tomatoes, oil pack  ** see note
1/4 c balsamic vinegar
1 - 14 - 15 oz can diced tomatoes
1 c jarred roasted red peppers, chopped
2 TBL fresh basil, torn into small pieces

Brown the meat on all sides till well-browned.  Place in crock pot.
Mix together all remaining ingredients, except the fresh basil.  Place on top of the meat.
Put on the lid and cook on low for 8 hours.  Add the fresh basil for the last half hour.
Remove from crock pot and "pull," like you would pull pork.  Put back in the crock pot juices and veggies.
Serve over cooked rice.
I think it would also be very good served as an Italian sandwich...on a hard roll with sharp provolone cheese.

**I could not find sun-dried tomatoes in oil, so I bought the dried ones and soaked them overnight in a couple TBL of olive oil.  Seemed to work fine.  And I added the olive oil to the crock pot.

Shrimp Mozzarella Skewers

I was looking at some pics to upload to Facebook, and saw a picture of this recipe.  I made them last Christmas Eve.  Both my men thought they were wonderful!  (The guys are right!!)   So, here's a great recipe to try!


Shrimp Mozzarella Skewers
16 large, fresh shrimp
12 - 16 oz. fresh mozzarella, cut into 3/4 inch cubes
sea salt and fresh ground pepper, to taste
flour
2 beaten eggs
3/4 - 1 c panko bread crumbs
oil for deep frying
grated rind and juice of one lemon
3 crushed bay leaves


Make sure shrimp are peeled and deveined.   Thread shrimp and cheese onto skewers that have been soaked in water for 30 minutes.  Sprinkle with salt and pepper.  Roll in flour.   Dip each skewer in egg and then roll in panko bread crumbs.  Freeze for 45-60  minutes.
When ready to fry, heat oil to 350*.  Carefully place skewers into oil and fry for 4-5 minutes, until crisp and golden.  Remove from oil, drain on paper towel and place on warmed serving plate.  Drizzle lemon juice over and sprinkle with lemon rind and crushed bay leaves.  Serve immediately!

Cool Pineapple Cake

My mom sent me this recipe.  I have not tried it yet but my sister has and mom said it was really good...a cool, summery type dessert! I will be making it soon!


Cool Pineapple Cake
1 baked cake (white or yellow), baked according to package directions


Cool the cake completely.  Poke a few  holes in the cake.
Then pour 2 cans, yes, 2 cans, crushed pineapple, in juice, over the top of cake, juice and all.  Set aside.
Meanwhile, mix together 2/3 c cold milk  and 1 sm. box instant vanilla pudding.  Mix well, until smooth.
Add 8oz Cool Whip.  Mix well.  Spread over the top of the cake and pineapple.  Chill for at least 30 minutes.
A cool and refreshing summer dessert!  

Thanks, Mom and Carol!!

Fresh Peach Cobbler

Sorry...I've been slacking on this whole recipe blog thing!  Well, here's a goodie to make it up to you! 
It's the time of the summer when all the fresh fruits start to be ready and this recipe will put peaches to good use!!  It is VERY easy but very yummy!  Try it and see what you think!


Fresh Peach Cobbler
5 - 6 peaches, peeled and sliced
5 slices white bread (can be honey white, homemade, whatever you like but wheat bread does not do well in this recipe)
1 1/4 c sugar
2 TBL flour
1 beaten egg
1 stick butter, melted
1 tsp cinnamon
1 tsp vanilla 
Preheat oven to 350*.  Spray a 9X9 pan (or 3 qt. casserole) with non-stick spray.
Place peaches in the prepared pan.  Cut crusts from bread and cut into cubes.  
Place over the peaches.  Set aside.
In separate bowl mix the remaining ingredients.  Pour over the prepared peaches.  Make
sure the bread cubes are well covered with batter.  Bake for 35-45 minutes or until golden brown.
Best if served warm with ice cream or whipped cream!


This recipe can be made with many other fruits as well!  

Peanut Butter Meltaway Cake

So, it has certainly been a while since I have posted a new recipe.  Life has been crazy busy, but the school year is nearly done and maybe, just maybe, life will slow down a little!
The recipe today is a favorite of my family...a recipe I got from a friend many years ago...and one I have made MANY times!
It does take a little while to do as there are some steps to do but it is worth EVERY minute spent preparing it!  If you are a chocolate/peanut butter lover, you will be happy!

Peanut Butter Meltaway Cake
Layer 1:
In a small saucepan:
1 c butter
1/4 c cocoa powder
2 eggs, beaten
1/2 c sour milk
Melt butter, add cocoa.  Mix together eggs and sour milk and add to melted butter/cocoa mixture.  Bring just to boiling. Stir well.   Remove from heat and immediately add 1 c cold water and 1 tsp vanilla.    Set aside.
Meanwhile, in a large mixing bowl:
2 c sugar
2 c flour
pinch salt
1 tsp baking soda
Mix together and add liquid.  Mix well, beating till smooth.  Pour into a 13X9 baking pan that has been lightly sprayed with non-stick spray.  Bake at 350* for 40 - 45 minutes.  Remove from oven and cool completely.
Layer 2:
Melt one cup peanut butter in the microwave for about one minute.  Pour and spread melted peanut butter over the cooled cake.  Refrigerate for 20 minutes.
Layer 3:
1/2 c butter
1/3 c cocoa
4 1/2 c powdered sugar
1 tsp vanilla
6 TBL sour milk
In large saucepan, melt butter over low heat.  Add cocoa and bring just to a boil.  Remove form heat.  Add remaining ingredients.  Beat with wire whisk till smooth.  Pour on cake.  Icing will be runny but will thicken and harden a bit as it cools.  Cool and store in  refrigerator.

Dark Chocolate Almond Butter

For those of us who love Nutella, this is my own attempt....but I used almonds instead of hazelnuts because of the cost difference!   Hazelnuts....$13.99/lb       Almonds...$3.99/lb  The taste is not exactly the same but it is still very tasty!


Dark Chocolate Almond Butter
2 c raw, skinless almonds
1 c dark chocolate chips, melted
1 tsp canola oil
1/8 tsp sea salt


Place almonds in the food processor.  Process until very smooth and creamy. scraping the dish often.  It took me about 13-14 minutes to get to a very smooth consistency.  Slowly pour the melted chocolate in the processor, as it is slowly processing.  Beat till very smooth.  Add oil and sea salt.  Process again for about one more minute.  Put butter in an airtight container.  Serve on animal crackers or other cookie, cracker or toast!!

Creamy Cauliflower Soup

Recently a friend asked me for my cauliflower soup recipe.  I had to go searching because I haven't made it in such a long time.  But she made it and told me how good it is...and now I feel the need to make it again!  Since I had the recipe handy, I decided to post!

Creamy Cauliflower Soup

1 medium head cauliflower, broken into florets (about 5 cups)

2/3 c chopped onion

1/4 c butter

1/4 c flour

2 c chicken broth

2 c half and half

1/2 tsp Worcestershire sauce

3/4 tsp salt

1 c shredded cheddar cheese

6 slices bacon, cooked crisp and crumbled

In large pan, bring one inch water and cauliflower to boil.  Cover and cook till cauliflower is tender.  Drain and reserve liquid.  Set aside.

In the same pan, cook onion in butter.  Cook and stir until tender.  Add chicken broth and bring to boil.  Reduce heat and cook over medium heat until it thickens.

Add 1 c cooking broth and Worcestershire sauce.  Stir in cooked cauliflower and salt. Using immersion blender or potato masher, blend (or mash) cauliflower a bit.  (I still leave some chunkiness to the soup, but blend a little.)

Remove from heat and add cheese and bacon.  Stir till cheese is melted and soup is smooth.

Remove from heat and serve.

Chocolate Chip Peanut Butter Muffins

If you are a  chocolate and peanut butter lover, here is a recipe for you!  I made these this morning and my guys said they are "do again!"  And, just for the record, my marvelous cousin, Amy Zimmerman, sent me this wonderful recipe!!!  :)


Chocolate Chip Peanut Butter Muffins
2 c flour
1 c mini chocolate chips
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c sugar
1 c peanut butter
1/4 c butter or margarine
2 eggs
1 c milk
1 tsp vanilla
Heat oven to 400* and line and paper line 24 muffin cups.
In a large bowl mix together flour, chips, baking powder, baking soda, and salt.  Set aside.
In a separate bowl, mix together sugar, peanut butter, butter and eggs.  Add milk and vanilla.  Stir until well blended.
Add wet mixture, all at once, to flour mixture.  Stir until just moistened.  Do not overmix.
Scoop into prepared muffin tins, filling 3/4 full.  Bake for 15 minutes.  Remove from oven and cool for 5 minutes.
While cooling:
Mix together 1 c powdered sugar and 4 tsp. water.  Mix till very smooth and drizzle over muffins.

Chicken Cordon Bleu Pizza

Snow day today...so I had time to experiment a little bit!  And it was worth the time!  I used the recipe for the European Peasant Bread from a previous post.  After it was done resting for two hours, I cut off a chuck of the dough, probably about one fourth and set it aside.  I let it rest for about an hour.  After resting, it was shaped onto a 16" pizza pan.  You can adjust the size of the crust and pan as desired.  Below is the recipe for the  topping.


Chicken Cordon Bleu Pizza Topping


about 1 lb boneless, skinless chicken breast, cut into small cube
1/2 c  bottled NYS Speidie sauce
1/4 - 1/2 lb sliced deli ham, chopped  (depending on how much you want)
1/2 c Hidden Valley Ranch dressing
1 1/2 c.shredded swiss cheese
1 1/2  c shredded mozzarella cheese


Place chicken cubes in sauce for about half an hour.  Then cook in a hot skillet till lightly browned and no longer pink inside.  Add the ham and stir.  Let rest for a few minutes.
Onto the prepared crust, put dressing and spread evenly over crust.  Sprinkle half of the swiss and mozzarella on the  dressing.  Then put on the meat mixture.  And top with remaining cheeses.  Sprinkle with parmesan cheese if desired.  Bake at 450* for  about 15 - 17 minutes.  Watch carefully!  Let rest for a couple of minutes.  Slice and serve!

European Peasant Bread

Oh my goodness, oh my goodness!  Remember that line from the movie, "Annie?"  Well, that is how I feel about this new bread recipe!  Wayne loves that crusty outside and chewy inside of a good loaf of bread so I have been searching.  And I found this!!  Yummy!!  
I made a couple of small "tweaks" from the original recipe but it is oh, so good!  I even took pictures, but I don't know how to upload them from my phone....   :(  But, enjoy the bread!


European Peasant Bread

3 cups lukewarm water
1 1/2 Tbsp instant yeast
1 1/2 Tbsp salt
1/2 cup rye flour
1/2 cup whole wheat flour
5 1/2 cups flour

Mix the salt and yeast with the water in a large bowl. mix in the remaining dry ingredients without kneading. The dough will be very wet. Cover with a towel and allow to rest at room temperature for about 2 hours.

At this point you can use the dough or refrigerate (it will keep for about 2 weeks). If you are going to make the bread right away, it’s still a good idea to refrigerate the dough for an hour or two so it is easier to handle.

Cut off a section of the dough (1/4 if you make enough for 4 loaves), and dust it with flour. Quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered baking sheet. While the dough is rising, heat the oven to 450 F and place an empty cake pan on the lowest rack in the oven. If you are baking on a baking stone, place it in the oven to heat up with the oven.

When the oven is ready and the dough has risen, sprinkle the loaf liberally with flour and make a few 1/4 inch deep slashes on the top using a serrated bread knife (a cross or tic-tac-toe pattern both work). Leave the flour on top of the loaf during baking.

Place the baking sheet into the oven (or slide the dough onto your baking stone). Pour 1 cup of hot tap water into the cake pan, quickly close the oven and bake for about 30 minutes. The top should get a good hard crust and will be deeply browned. Allow to cool on a cooling rack and brush off excess flour from the top of the loaf before slicing.

Makes 4 small to medium loaves.

***I pretty much copied this directly as I found it.  I did not have any rye flour so I used wheat-1 c in all for the wheat flour.  

I also did not let it rest for an hour or two in the refrig.  If you flour your hands sufficiently, you will have no problems handling the dough.

Chocolate Chip Cookies

I recently was "surfin' the net" for a recipe for soft, chewy chocolate chips...you know, that stay soft and chewy, and don't get dried out and crunchy.  And I found this recipe...a little different for sure!  I tried it and it is a hit at my house...both my guys are very happy!  I was told that it's a "keeper"....so here it is!


Chocolate Chip Cookies
1 c melted butter
1 1/2 c brown sugar
1/2 c granulated sugar
2 TBL hot water
3 eggs
1 TBL vanilla
3 1/2 c flour
1/2 c corn starch 
1 tsp baking soda
1 tsp baking powder
2 c chocolate chips
Using a wooden spoon, combine butter, sugars, water, vanilla and eggs.
In a separate bowl, combine the dry ingredients.
Stir the dry ingredients and the chocolate chips into the butter/sugars mixture.  
Mix just until combined.
Chill the dough in the refrig for at least 2 hours or overnight. (very important because of the melted butter...otherwise they will spread all over)  Just ask, I know!!!  :) 
When chilled, scoop onto cookie sheet and bake at 375* for 10-12 minutes.  Cool on a baking rack.  Do not overbake or they will get crispy!!
Enjoy!!

Crock Pot Chicken

I love my crock pot...especially this time of year.  It is so nice to walk into the house after school and have dinner mostly ready!  And it smells so homey and inviting!  So here's a quick and easy recipe for the crock pot!


Crock Pot Chicken
3 full boneless, skinless chicken breasts (You can also use bone in split breasts)
1  8 oz cream cheese
1 envelope dry Italian dressing mix (Good Seasons is my favorite)
1 can cream of chicken soup
Put chicken in the crock pot.  Beat together the cream cheese, dressing mix, and soup.  Pour over the chicken and cook all day on low heat.  Garnish with some fresh parsley to add some color and freshness!  Serve over noodles or rice. 


**And one other pointer...I LOVE the crock pot liners for dishes like this!  It makes clean up a breeze and saves time scrubbing!!

English Muffin Bread

Well, it has been quite a while since I have posted.  The holidays are over and things are getting back to normal...whatever that might be!  And here is a I tried in the past couple of weeks.  A friend mentioned that she was making some...I knew I had to try!  And I am glad I did!  Absolutely wonderful when toasted and spread with a little jam or jelly!
English Muffin Bread


5 c flour, divided
1 TBL yeast
1 TBL sugar
2 tsp salt
1/4 baking soda
2 c warm milk
1/2 c warm water
cornmeal
In large bowl, combine 2 c flour, yeast, sugar, salt, and baking soda.  Add warm milk and warm water and beat on  low speed for 30 seconds, scraping bowl often.  Then beat on high for 3 minutes.
Stir in remaining flour. (Batter will be stiff)  Do not knead.  Grease 2 - 8"X4" loaf pans.  Sprinkle pans with cornmeal.  Divide dough into pans and sprinkle lightly with cornmeal.
Cover and let rise in warm place until doubled...about 45 minutes.  Then bake at 375* for about 35 minutes, until golden brown.  Remove from pan immediately and cool on rack.  Slice and toast.  Makes 2 loaves.