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!!!
Saturday, November 12, 2011
Wednesday, November 2, 2011
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.
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.
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.
Monday, October 17, 2011
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.
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.
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.
Thursday, September 1, 2011
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!
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!
Monday, August 1, 2011
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!!
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!!
Tuesday, July 12, 2011
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!
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!
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