Reese's, um did someone say Reese's... YES! This pie is very rich, you will only want 1/16th of it, so it works with every new diet plan right? Well I won't tell if you don't... Oh & did I mention this is EASY, yes SO EASY!
Ingredients:
1 Oreo Cookie Crust
1/2 Jar of Hot Fudge
1 Cup of COLD Milk
1 Small Box of Instant Vanilla Pudding
1 1/4 cup of Peanut Butter
6 Reese's Peanut Butter Cups
1/2 Package/ Bowl of Cool Whip
Directions:
1. Open your cookie crust
2. Place Jar of Hot Fudge in microwave for 20 seconds
3. Pour 1/2 Jar of Hot Fudge into bottom of crust
4. In a blender or mixer combine 1 Cup of COLD milk & your Vanilla Pudding
5. Mix or blend Pudding & Milk for 1 minute on a HIGH speed (While your mixer is mixing mash up finely 3 Reese's cups)
6. Then turn mixer OFF & add mashed up Reese's
7. Mix again for 25 seconds until blended throughout
8. Pour mixture onto Hot Fudge in crust, use your rubber spatula to even out flat
9. Cover with Cool Whip
10. Mash up the other 3 Reese's & sprinkle on top of Cool Whip
11. Cover & Place in Refrigerator OR Freezer for at least 1 1/2 hours
12. Take out & Serve!
See it's THAT easy!!!
Enjoy MOORE Yummy moments in your life!
Monday, January 25, 2010
King Ranch Chicken Casserole
So there are NO pics, it got eaten up SO fast, but trust me that just shows that this recipe is YUMMY!
Ingredients:
4 Large Chicken Breasts
1 Can Rotel
1 Can Cream of Chicken
1 Can Cream of Mushroom
1 Small can of Mushrooms
1/2 Large Yellow Onion
1 Small Can of Sliced Black Olives
16 oz of Shredded Cheddar or Monterrey Jack Cheese
1 Bag of Doritos Nacho Cheese or Cool Ranch Tortilla Chips
* For a lighter version use Light Cream of Mushroom, Cream of Chicken, & Reduced Fat Shredded Cheese
(It's a casserole, they won't even know the difference!)
Directions:
Heat oven to 350 degrees & Spray a 9x13 dish with Non-stick spray
1. Boil some water with 1 tablespoon of salt add Chicken in a pot after the water starts boiling, don't overdo it though approx. 7 minutes of boiling the breasts should do.
2. Chop Onion and brown on high heat in Large Skillet,
3. Then add Mushrooms, Cream of Mushroom, Cream of Chicken & Rotel to browned/carmelized onions in the large skillet & heat till warm & turn off, set to the side.
4. Drain your chicken, pull apart into small pieces.
5. Get out a 9x13 dish and break 1/2 bag of Doritos for your bottom layer
6. Add a l/2 of chicken pieces on top of Doritos bottom layer
7. Spoon over or pour over 1/2 of the sauce from skillet
8. Cover with 8 oz of cheese
9. Repeat with Doritos, Chicken Pieces, Sauce, & Cheese.
10. On top of the cheese spread out the Olives
Place in heated oven & bake 30-35 minutes, let sit for 5 minutes and serve.
YUMMY! Enjoy it from the Moore's to YOURS!
Ingredients:
4 Large Chicken Breasts
1 Can Rotel
1 Can Cream of Chicken
1 Can Cream of Mushroom
1 Small can of Mushrooms
1/2 Large Yellow Onion
1 Small Can of Sliced Black Olives
16 oz of Shredded Cheddar or Monterrey Jack Cheese
1 Bag of Doritos Nacho Cheese or Cool Ranch Tortilla Chips
* For a lighter version use Light Cream of Mushroom, Cream of Chicken, & Reduced Fat Shredded Cheese
(It's a casserole, they won't even know the difference!)
Directions:
Heat oven to 350 degrees & Spray a 9x13 dish with Non-stick spray
1. Boil some water with 1 tablespoon of salt add Chicken in a pot after the water starts boiling, don't overdo it though approx. 7 minutes of boiling the breasts should do.
2. Chop Onion and brown on high heat in Large Skillet,
3. Then add Mushrooms, Cream of Mushroom, Cream of Chicken & Rotel to browned/carmelized onions in the large skillet & heat till warm & turn off, set to the side.
4. Drain your chicken, pull apart into small pieces.
5. Get out a 9x13 dish and break 1/2 bag of Doritos for your bottom layer
6. Add a l/2 of chicken pieces on top of Doritos bottom layer
7. Spoon over or pour over 1/2 of the sauce from skillet
8. Cover with 8 oz of cheese
9. Repeat with Doritos, Chicken Pieces, Sauce, & Cheese.
10. On top of the cheese spread out the Olives
Place in heated oven & bake 30-35 minutes, let sit for 5 minutes and serve.
YUMMY! Enjoy it from the Moore's to YOURS!
Wednesday, January 20, 2010
Chocolate Chip Pecan Banana Bread
Was anyone else's mom on eternal Weight Watcher's growing up? Well mine WAS! This is a recipe that she created and then I added Chocolate Chips & Pecans to it. It is semi-healthy and still moist & yummy!
Ingredients:
2 1/2 cups of Mashed Bananas * approx. 6 Large Bananas
(Let them set out a week and get brown, they taste sweeter PROMISE!)
2 1/2 cups of flour
(Sometimes I use 1/2 whole wheat flour & 1/2 white flour) Using all white flour obviously tastes better...
1 cup Sugar, could be decreased to 3/4 cup if you like
4 Tsp Baking Powder
2 Tsp salt
2 1/2 Tablespoons of Vegetable/Corn/ or Sunflower Oil
1 Cup Non-fat milk ( Or use whole milk or buttermilk YUMMMY)!
1 Large Egg
1 Tsp Cinnamon
3/4 Cup of Pecan Pieces (Or walnuts if you prefer)
1/2 Cup Semi-Sweet Chocolate chips
Directions:
Turn your oven onto 350 degrees
GREASE & Lightly Flour 2 Bread Baking Pans, or 2 8x8 Square Pans
1. Mix or Mash your Bananas & set to the side.
2. Mix together Flour, Sugar, Baking Powder, & Salt until combined, 15 seconds or so.
3. Add Oil, Milk, Egg, & Cinnamon with your mixer or beater starting off slowly and then turning up to high to blend well about a minute.
4. Add in Pecan Pieces & Chocolate Chips, mix well another 25 seconds or so.
5. Pour into 2 baking pans, & Bake for 30 minutes, check to see if top has cracked open & the sides have pulled away, or a knife inserted through the middle comes out clean.
6. Cook longer if necessary, I have learned over living in several places that not all ovens cook evenly or similarly.
7. After they are done, take out of oven & set aside for 10 minutes.
8. After 10 minutes take a table knife and be sure to swipe the sides of the pans to make sure no sticking has ocurred and then pop bread out onto drying rack until you are ready to eat it or package it up for a gift! It makes 2 loafs so you could keep one for your self & give the other away or freeze the other one until your next big Breakfast.
9. ENJOY! It goes great with a big glass of milk!
Sunday, January 17, 2010
Magen's Lemon Poppy Seed with Zingy Lemon Frosting & Exotic Orange Curd Filling Cake
This cake is DEEEEELISH! I was hosting a shower for a good friend named Magen Roberson & was trying to think of a cake for it, and then I remembered at a Bible Study we were in that she loved Lemon Poppyseed muffins... So... my creative juices started flowing and I thought hmmm I bet I could make a Lemon Poppyseed cake, & I DID! Here it is, I don't claim to be the creator of Lemons or Poppyseeds together, just this cake... Thus it is called Magen's Cake forevermore... You can make this cake just be sure you call it Magen's deal? ok DEAL!
A couple of baking tips before we get started:
1. ALWAYS preheat your oven & wait for it to be thoroughly heated until you pop something yummy in it.
2. Spray your cake pan with NON-stick cooking spray and lightly shake around some flour to coat the pan evenly.
3. Bring your eggs to room temperature, they cook better, this also goes for beating egg whites, you should always bring them to room temperature, not hot, just not cold from the fridge. We don't want to add scrambled eggs to our batter now... just a lukewarm temperature is FINE.
4. Don't use fake juice, squeeze it yourself, it adds an extra ZING that the other stuff won't give you. Cheat in other areas but juice is NOT one of them.
5. Add 1/4 cup of sour cream or cream cheese to cake OR brownies... both of them add moisture to the cake that doesn't cook out and helps keep your cake or brownies tasting YUMMY!
So.... now that we know a couple of tips from Angelique's Baking Bible let's get started!
EXOTIC ORANGE CURD FILLING
*Make the night before or the morning of so that it is completely cooled for you to spread on the cake.
1/2 cup sugar
1/8 cup cornstarch
1 cups fresh orange juice (*2 lbs of oranges)
2 medium eggs
1/8 cup butter
2 Tbsp. grated orange rind
Directions: On stovetop in a pan (med high heat)
1. Mix sugar, cornstarch & juice
2. Whisk in eggs
3. Bring to a boil over medium heat *Keep whisking, it will burn EASILY! For about 3 minutes it will thicken up...
4. Remove from heat, immediately whisk in Butter & Orange Zest (YUM!)
5. Cover with plastic wrap on Curd in another cooled dish & chill
This is also a cheat recipe by cheat I mean semi-homemade... the trick to a great cake is a box cake that you buy and put homemade frosting on it... So much easier but I also make the cake from scratch sometimes too, BUT not this recipe.
Cake Ingredients:
Purchase a box of LEMON cake mix from the grocery store, I bought Betty Crocker, but Duncan Hines will do too...
3 tablespoons of Poppy Seeds
4 Lemons, zested for the peel ( 2 lemons worth for the cake & 2 lemons worth for the frosting)
The same 4 lemons after being zested, cut in half...juiced & strained, we don't want seeds in our cake! Sort of ruins the moment...
***2 lemons juiced for the cake= (1/4cup) and 1 juiced for the frosting =(1/8 cup) & the other 1 =(1/8 cup) add to your drinking water as you bake...
1/4 cup of cream cheese
Oil (not olive oil!), water & eggs as per the cake box/mix calls for
Exotic Orange Curd Filling (Recipe above), or purchase some lemon, or orange curd at the store, or just use frosting for filling.
Directions:
1. Follow the recipe on the cake box (mix, oil, eggs & water) except omit 1/4 cup of the water for the fresh squeezed lemon juice you will be adding to it. So if the cake mix calls for 1 1/2 cups of water subtract 1/4 cup so now only add 1 1/4 cups of water and the other 1/4 cup of liquid will be your lemon juice.
2. After you have made the mix add 3 tablespoons of Poppy Seeds & Cream Cheese or Sour Cream & Lemon Zest from 2 lemons to your batter & mix for another 25 seconds on a high speed to get everything disbursed throughout the batter.
3. Pour into GREASED cake pans & bake according to what the cake box states. I made mine into two 8x8 square baking pans, but you can also use round.
4. You know that your cake is done baking by noticing that it has pulled away from the sides and is no longer touching the pan, it has "sucked in" if you want to call it that. Also by inserting a knife, fork, or toothpick through the middle and it comes out clean.
5. When your cakes are finished baking set them in the pans somewhere to cool, after 20 minutes or so, remove from the pans CAREFULLY! Then let sit until after you are done with the frosting.
ZINGY LEMON FROSTING
Ingredients:
1/2 cup butter
6 oz or 1 8oz regular package of cream cheese (but only use 3/4 of it) * use the other 1/4 in cake batter...
2 1/2 cups of powdered sugar
1 tsp. vanilla
1/8 cup lemon juice or juice of 1 lemon
Lemon Zest of 2 lemons
1. Soften butter and cream cheese- microwave (without the wrappers on!) the butter for 20 seconds & cream cheese for 30 seconds. Beat together in mixer until smooth, turn off, use rubber spatula to clean off the sides.
2. Then add Vanilla, Lemon Juice & Zest, turn mixer to LOW
3. Add powdered sugar 1/2 cup at time with mixer on LOW speed, you don't want powder flying everywhere!
3. Then after all the sugar is in beat well (35 seconds on high speed, but start low then add medium then high or frosting bits will spit out every where).
4. At first it won't seem like this is making frosting but the mixer will soon "mix" everything & then it turns into white heaven creaminess...
5. If for some reason your frosting looks too thin add a little more powdered sugar to achieve desired consistency but remember you need it to move on the cake, not run off the cake like an icing, this is FROSTING!
5. Get ready to frost that cake!
FROSTING CAKE
1. Make sure it is COMPLETELY cooled off, if you don't frosting will run down the sides... (some of you are thinking lightbulb moment, that is WHY that happens to me!)
2. Look at your cakes and see which one has the most even top. Use that one to be the BOTTOM of your cake. Use the lop sided one on top.
3. Don't go overboard on frosting the bottom layer, if you put too much it will squeeze out when you put the next layer on. My suggestion is frost the botton with 1/2 inch thickness high and keep a 1/4 inch distance away from the edges so when you add the next layer it pushes the rest out to the sides, but does not spill over.
4. Place 3/ 4 if not ALL the frosting on the very top of the cake and all of it if you go with a fruit center filling. Use your spatula to push frosting from top of cake down to the sides. Use your spatula to spread evenly and don't go back and forth, spread in ONE direction so you don't get cake bits in the frosting. Turn the pedestal of the cake as you run the spatula down and around.
5. Then make it pretty by adding candied lemon drops or mint sprigs, or cut fresh lemon like I did into round circles and then cut the circle in half and then half again making triangle pieces to go around the cake. Make fun designs with it. You could also boil another lemon's rind in sugar and water and make a candied edible rind. Go crazy and make it yummy! A little bit goes a LONG way.
6. Your cake is ready to enjoy with a nice cup of coffee.
A couple of baking tips before we get started:
1. ALWAYS preheat your oven & wait for it to be thoroughly heated until you pop something yummy in it.
2. Spray your cake pan with NON-stick cooking spray and lightly shake around some flour to coat the pan evenly.
3. Bring your eggs to room temperature, they cook better, this also goes for beating egg whites, you should always bring them to room temperature, not hot, just not cold from the fridge. We don't want to add scrambled eggs to our batter now... just a lukewarm temperature is FINE.
4. Don't use fake juice, squeeze it yourself, it adds an extra ZING that the other stuff won't give you. Cheat in other areas but juice is NOT one of them.
5. Add 1/4 cup of sour cream or cream cheese to cake OR brownies... both of them add moisture to the cake that doesn't cook out and helps keep your cake or brownies tasting YUMMY!
So.... now that we know a couple of tips from Angelique's Baking Bible let's get started!
EXOTIC ORANGE CURD FILLING
*Make the night before or the morning of so that it is completely cooled for you to spread on the cake.
1/2 cup sugar
1/8 cup cornstarch
1 cups fresh orange juice (*2 lbs of oranges)
2 medium eggs
1/8 cup butter
2 Tbsp. grated orange rind
Directions: On stovetop in a pan (med high heat)
1. Mix sugar, cornstarch & juice
2. Whisk in eggs
3. Bring to a boil over medium heat *Keep whisking, it will burn EASILY! For about 3 minutes it will thicken up...
4. Remove from heat, immediately whisk in Butter & Orange Zest (YUM!)
5. Cover with plastic wrap on Curd in another cooled dish & chill
This is also a cheat recipe by cheat I mean semi-homemade... the trick to a great cake is a box cake that you buy and put homemade frosting on it... So much easier but I also make the cake from scratch sometimes too, BUT not this recipe.
Cake Ingredients:
Purchase a box of LEMON cake mix from the grocery store, I bought Betty Crocker, but Duncan Hines will do too...
3 tablespoons of Poppy Seeds
4 Lemons, zested for the peel ( 2 lemons worth for the cake & 2 lemons worth for the frosting)
The same 4 lemons after being zested, cut in half...juiced & strained, we don't want seeds in our cake! Sort of ruins the moment...
***2 lemons juiced for the cake= (1/4cup) and 1 juiced for the frosting =(1/8 cup) & the other 1 =(1/8 cup) add to your drinking water as you bake...
1/4 cup of cream cheese
Oil (not olive oil!), water & eggs as per the cake box/mix calls for
Exotic Orange Curd Filling (Recipe above), or purchase some lemon, or orange curd at the store, or just use frosting for filling.
Directions:
1. Follow the recipe on the cake box (mix, oil, eggs & water) except omit 1/4 cup of the water for the fresh squeezed lemon juice you will be adding to it. So if the cake mix calls for 1 1/2 cups of water subtract 1/4 cup so now only add 1 1/4 cups of water and the other 1/4 cup of liquid will be your lemon juice.
2. After you have made the mix add 3 tablespoons of Poppy Seeds & Cream Cheese or Sour Cream & Lemon Zest from 2 lemons to your batter & mix for another 25 seconds on a high speed to get everything disbursed throughout the batter.
3. Pour into GREASED cake pans & bake according to what the cake box states. I made mine into two 8x8 square baking pans, but you can also use round.
4. You know that your cake is done baking by noticing that it has pulled away from the sides and is no longer touching the pan, it has "sucked in" if you want to call it that. Also by inserting a knife, fork, or toothpick through the middle and it comes out clean.
5. When your cakes are finished baking set them in the pans somewhere to cool, after 20 minutes or so, remove from the pans CAREFULLY! Then let sit until after you are done with the frosting.
ZINGY LEMON FROSTING
Ingredients:
1/2 cup butter
6 oz or 1 8oz regular package of cream cheese (but only use 3/4 of it) * use the other 1/4 in cake batter...
2 1/2 cups of powdered sugar
1 tsp. vanilla
1/8 cup lemon juice or juice of 1 lemon
Lemon Zest of 2 lemons
1. Soften butter and cream cheese- microwave (without the wrappers on!) the butter for 20 seconds & cream cheese for 30 seconds. Beat together in mixer until smooth, turn off, use rubber spatula to clean off the sides.
2. Then add Vanilla, Lemon Juice & Zest, turn mixer to LOW
3. Add powdered sugar 1/2 cup at time with mixer on LOW speed, you don't want powder flying everywhere!
3. Then after all the sugar is in beat well (35 seconds on high speed, but start low then add medium then high or frosting bits will spit out every where).
4. At first it won't seem like this is making frosting but the mixer will soon "mix" everything & then it turns into white heaven creaminess...
5. If for some reason your frosting looks too thin add a little more powdered sugar to achieve desired consistency but remember you need it to move on the cake, not run off the cake like an icing, this is FROSTING!
5. Get ready to frost that cake!
FROSTING CAKE
1. Make sure it is COMPLETELY cooled off, if you don't frosting will run down the sides... (some of you are thinking lightbulb moment, that is WHY that happens to me!)
2. Look at your cakes and see which one has the most even top. Use that one to be the BOTTOM of your cake. Use the lop sided one on top.
3. Don't go overboard on frosting the bottom layer, if you put too much it will squeeze out when you put the next layer on. My suggestion is frost the botton with 1/2 inch thickness high and keep a 1/4 inch distance away from the edges so when you add the next layer it pushes the rest out to the sides, but does not spill over.
4. Place 3/ 4 if not ALL the frosting on the very top of the cake and all of it if you go with a fruit center filling. Use your spatula to push frosting from top of cake down to the sides. Use your spatula to spread evenly and don't go back and forth, spread in ONE direction so you don't get cake bits in the frosting. Turn the pedestal of the cake as you run the spatula down and around.
5. Then make it pretty by adding candied lemon drops or mint sprigs, or cut fresh lemon like I did into round circles and then cut the circle in half and then half again making triangle pieces to go around the cake. Make fun designs with it. You could also boil another lemon's rind in sugar and water and make a candied edible rind. Go crazy and make it yummy! A little bit goes a LONG way.
6. Your cake is ready to enjoy with a nice cup of coffee.
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