Chocolate Mess Cake

Double decker... double chocolate....with cheesecake pudding... YUM! Chocolate Mess Cake!

Here is an easy recipe for one of my family's favorite cakes.

Ingredients:

1 Box Betty Crocker Milk Chocolate Cake Mix
1 1/4 C water
1/3 C oil
3 eggs
1 package jello instant pudding Cheesecake flavor
1 jar Betty Crocker milk chocolate frosting

Directions:

Make cake batter based on boxed instructions

 

Split cake mix between two 8-inch round cake pans

Bake until toothpick comes out clean (about 30 minutes)

 

Let cakes cool for 10 minutes before removing from pans and placing top down on plates.

 

Whisk jello.. The instructions say to use 2 cups of milk, I only use 1 1/2.. it makes for thicker pudding and helps hold the two layers together...

 

 

Place jello atop of one of the upside down cakes. Smooth until it's about an inch away from the edges.

 

After pudding is on, very carefully flip the second cake on top.

 

Microwave frosting for 30 seconds..then stir. This will thin it out so you can just dump it ontop of the cake.

 

Finished Product:

 

 

 

It's a mess cake... it make not be pretty, but it is delicious and very easy to make!

 

ENJOY!



Raspberry Cheesecake Cookies

AKA: The Greatest Cookies on Earth!

I started making these cookies about a year ago... The boys coveted them and would not allow me to offer any of these cookies to anyone outside of our home....Now, everytime I make these, I have to make 2 batches and sneak one out of the house. They have been a hit at every social gathering and family event we've ever brought them to.

You have to try them to believe it!



Ingredients:

2 (7 ounce) boxes raspberry muffin mix

1/2 teaspoon baking soda

4 ounces  cream cheese, room temperature

4 ounces  butter, room temperature

1/4 cup  brown sugar, firmly packed

2 eggs

1 bag white chocolate chips

 

 

Directions:

 

1. Combine butter and cream cheese until blended (no chunks)
2. Add eggs, baking soda and brown sugar; mix until blended.
3. Add Jiffy muffin mix and white chocolate chips. Mix until all ingredients incorporated.
4. Place in refrigerator for 1-2 hours. (This is very important! You must do this or the consistency of the cookies will be wrong)
5. Scoop onto ungreased baking sheet.
6. Bake at 350 degrees F for 10 - 12 minutes.

Try not to eat a dozen in one sitting!!!

Pumpkin Carvings

Here are some pictures of our favorite pumpkin carvings from last year. In 2011, we carved 43 pumpkins in 3 days... I love Halloween and decorating but 3-4am nights for three days straight is tough! This year I will get pictures of all our carvings!


Enjoy!

What's In My Freezer?!

The dreaded freezer... I like to think I'm practical. I try to save money on groceries. I try to save leftovers for a day when I don't feel up to cooking. I try to buy meat and other freezable things ahead of time so that I have them on hand when I am ready for them.

I don't know if you are anything like me, but my freezer is a black hole, and once something goes in, it doesn't come out for a long long time...because I forget it's in there!

Instead of searching through my freezer, or my deep freezer, I find it easier just to go to the store and buy what I need. This is not very practical.

Now, I am sure I am not the first, nor will I be the last person to think of this idea...but, I made a freezer list. I found a cute picture on the internet, went into Microsoft and threw something together to help my rid myself of my What the heck did I put in my freezer and how long has it been in there problem...

 

This cute little piece of paper sits inside a page protector and is attached to both my freezers with...a magnet. It's nice and easy and I can write on it with a dry erase marker.

 

Now everytime I am preparing a grocery list, or planning dinner, I simply walk over to my freezer and check the list. I use one side for my upstairs freezer and the other side for deep freezer items. Simple as pie!

 

 

This simple solution has really made my life easier and kept my hands warm!

 

 







Halloween Crafting

We LOVE Halloween. Decorating, baking, cooking, crafting..EVERYTHING! I am lucky enough to be in love with a carpenter.. so not only do I have thrifty tools to play with, but an excessive amount of scrap wood.

This year, our idea was to use Halloween patterns in a way we could use them once and enjoy them for years...

Here's what you will need if you want to give it a shot.

1. Halloween Patterns
2. Scrap Wood (We used MDF)
3. Paint (black, orange, purple, green and white are what we chose)
4. Scroll Saw
5. EXTRA Scroll Saw Blades
6. Patience... lot and lots of patience

Here are pictures of the three we have cut out so far. They aren't painted yet (I will post pictures when they are)

Pay no attention to the background, I took the pictures in my haunted basement.

These are a lot of fun to do and I'm excited to paint them. We're going to attach a backboard with a strobe or "creepy" light so they glow in the yard at night.

Check back in a few days for the finished pictures!

Lasagna Stoup

Paula Dean's - Lasagna Soup

We had this for dinner last night and it was very good! If you love lasagna and you love soup, you will love this recipe!

Ingredients:

1. 2 teaspoons olive oil
2. 1 pound Italian turkey sausage, casings removed (I used 1 pound of ground beef)
3. 1 onion, chopped
4. 1 green bell pepper, chopped
5. 3 cloves garlic, minced
6. 1 (32-ounce) container chicken broth
7. 1 (15-ounce) can tomato sauce
8. 1 (14 1/2-ounce) can petite diced tomatoes
9. 1/2 teaspoon salt
10. 1/4 teaspoon crushed red pepper
11. 4 ounces broken lasagna noodles (I used 5 noodles to make it a little thicker)
12. 1/2 cup chopped fresh basil
13. 3 tablespoons grated parmesan cheese
14. 1/2 cup reduced-fat shredded mozzarella cheese

Instructions:

• Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven.
• Add the sausage (or beef), onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
•  Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil.
• Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes.
• Remove from the heat; stir in mozzarella, basil, and the Parmesan.

                                Serve with the breadsticks, if using.

**Picture from thedeenbros.com**

Chicken Enchilada Soup

Ahhh.. Fall..sweaters, warms socks, snuggling... a good book under a heavy blanket with a steaming cup of coffee.. This is my favorite season. Food. Food always tastes better in the fall.

This fall, I have decided to search for and create as many different kinds of soup as I can. My first soup creation of the season was Chicken Enchilada and it was a hit. If you want something thick, hot, filling and delicious, try this soup!

Did I mention it's Gluten Free?!!





Ingredients:

1. 1 cup  Carrots, diced
2. 1 cup  Onions, diced
3. 1 can  Sweet Kernal Corn, drained
4. 11/2 tsp Garlic, minced
5. 1/8 tsp Salt
6. 1/4 tsp Black Pepper
7. 2 tbsp Vegetable Oil
8. 4-14.5oz cans Chicken Broth
9. 1- 14.5oz can Diced Tomatoes
10. 1 - 10oz can Diced Tomatoes and Chilies
11. 1 packet Taco Seasoning
12. 1 cup Sour Cream
13. 12oz Mild Cheddar Shredded Cheese
14. 2 large Chicken Breasts, boiled and shredded or diced
15. 1 cup Milk

***Also try adding beans or celery... A lot of awesome additional foods you can add to this recipe!***

Directions:

• Sautee carrots and onions in oil until tender. Season vegetables with salt, pepper and 1/2 tsp of garlic.
• Add chicken broth and bring to a boil.
•  Add all tomatoes and taco seasoning.
• Reduce heat, add cheese, chicken, sour cream and corn. Simmer for 15-20 minutes to let flavors blend, stirring occasionally.
• Add milk and simmer for an additional 10 minutes, stir frequently.
• Garnish with a dollop of sour cream and shredded cheese.

I served this with immitation Red Lobster Biscuits.. The recipe for which you can find here. Though I would suggest if using this recipe for biscuits to use slightly less oregano...like maybe 1/2 tbsp, otherwise it's a little overpowering.



Let me know what you think if you make my first Fall 2012 soup creation!