Triple-Chocolate and Peanut Butter Pudding Cake

1 cup all-purpose flour
1/3 cup sugar
2 Tbsp unsweetened cocoa powder
1.5 tsp baking powder
1/2 cup milk or chocolate milk
2 Tbsp vegetable oil
2 tsp vanilla
1/2 cup peanut butter-flavor pieces
1/2 cup semisweet chocolate pieces
1/2 cup chopped peanuts
3/4 cup sugar
2 Tbsp unsweetened cocoa powder
1.5 cups boiling water
vanilla ice cream (optional)
chocolate bar pieces (optional)

1. Lightly coat the inside of a 3.5 or 4 quart slow cooker with cooking spray; set aside.
2. In a medium bowl stir together flour, the 1/3 cup sugar, 2 tablespoons cocoa powder, and the baking powder.  Add the chocolate milk, oil, and vanilla; stir just until moistened.  Stir in peanut butter pieces, chocolate pieces, and peanuts.  Spread batter evenly in the prepared cooker.
3. In another medium bowl combine the 3/4 cup sugar and 2 tablespoons cocoa powder.  Gradually stir in the boiling water.  Carefully pour cocoa mixture over batter in cooker.
4. Cover and cook on high-heat setting for 2 to 2.5 hours or until a toothpick inserted near the center of the cake comes out clean.  Remove crockery liner from cooker, if possible, or turn off cooker.  Cool, uncovered, for 30 to 40 minutes.
5. To serve, spoon warm pudding cake into dessert dishes.  If desired, top with ice cream and chocolate bar pieces.

ww pts: 10 (without optional ice cream or chocolate bar pieces)

This was my first attempt at a cake in the slow cooker so I tried not to set my expectations too high.  I can honestly say it was great though.  We enjoyed it tonight without the ice cream or the chocolate bar pieces.  If vanilla ice cream happens to find it's way to me, well, I'll probably try it that way too, but at 10 ww points, this is definitely a "special occasion" dessert for me for now!

Healthified Fare: Chicken Scampi (inspired by Olive Garden)

10 cloves garlic, peeled
1 Tbsp diet margarine

White Sauce
1 Tbsp diet margarine
2 Tbsp all-purpose flour
3/4 c. hot skim milk

Scampi Sauce Base
3 Tbsp diet margarine
2 Tbsp crushed garlic
2 Tbsp Italian seasoning
Black pepper
3/4 tsp red pepper flakes
1/4 c. white wine
1.5 c. chicken broth
1 pound boneless, skinless chicken breasts, sliced
1 red bell pepper, julienned
1 red onion, thinly sliced
8 ounces angel hair pasta, cooked until al dente

Preheat the oven to 400.

In a small, ovenproof saucepan, saute the garlic cloves in the margarine.  Put the pan in the oven for 20 to 30 minutes, until the cloves feel soft when pressed, or cover and slowly roast on the stovetop over low heat.  Be sure the garlic does not burn, as burning it will make it taste bitter.  Remove the garlic and save the margarine.

Make the white sauce: In a small saucepan, melt the margarine and whisk in the flour, stirring constantly until the paste is smooth.  Gradually add the hot milk, whisking constantly.  Simmer until the sauce has thickened.  Set aside.

Make the scampi sauce base: In another saucepan, melt the margarine and add the crushed garlic, the Italian seasoning black pepper, and red pepper flakes. Cook for about two minutes over low heat, then add wine and chicken broth.  Simmer for about 30 minutes.

Add 1/4 c. of the white sauce to the scampi sauce base and whisk to combine all the ingredients.  Simmer until the liquid has thickened.

Heat the reserved melted margarine in a large saucepan and saute the chicken until it is almost cooked through.  Add the bell pepper and onion and continue to saute.  When the chicken is cooked through and no longer pink in the middle, add the scampi sauce.  Simmer until everything is warmed and then add the roasted garlic cloves.  Place the pasta in serving bowls or plates and pour the chicken, vegetables, and sauce over the top.

*America's Most Wanted Recipes without the Guilt


ww pts: 9 (including 2oz of pasta)

I was very excited to try this recipe and ended up feeling very disappointed in the end.  To me, it tasted spicy even though I used less of the red pepper flakes than the recipe called for.  I think in the back of my mind, I was expecting something akin to Red Lobster's shrimp scampi but with chicken instead and this was nothing like that.  Brooke Lynne didn't like the chicken and only ate the pasta.  Amelia, aka the bottomless pit, ate hers with no problem.  I could possibly make this again, but I would have to modify the heck out of the recipe first.  Oh well, lesson learned.

Kid-Friendly Fare: sloppy joe pasta

Ingredients

• 1 pound ground beef
• 1 envelope sloppy joe mix
• 1 c. water
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 package (7 ounces) small shell pasta, cooked and drained
• 1 c. (8 ounces) cottage cheese
• 1/2 c. shredded cheddar cheese

In a large saucepan, cook beef over medium heat until no longer pink; drain.  Stir in the sloppy joe mix, water, tomato sauce and paste.  Bring to a boil.  Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through.  Remove from the heat; stir in pasta.

Spoon half into a greased 2.5 quart baking dish.  Top with cottage cheese and remaining pasta mixture.  Sprinkle with remaining cheddar cheese.

Bake, uncovered, at 350 for 30-35 minutes or until bubbly and cheese is melted.

Yields: 4-6 servings

Let me preface my review by saying that Brooke Lynne at 3 servings of this stuff - that's right, THREE! I was absolutely dumbfounded since she's never been all that keen on sloppy joes.   It was a good recipe, but nothing special.  This about sums it up:
Nick-Nick: I don't want to insult you, but this kinda tastes like....
me: Hamburger Helper
Nick-Nick: yes, but healthier since you made it yourself (nice save buddy)

ww pts: 7 (but I divided the casserole into 8 servings, as opposed to 4-6.  With some fresh steamed broccoli, it was more than filling)

*taste of home's good food for kids!/kids' party food

Browning the meat - this turns out to be problematic for me since I get distracted easily

Making the "sloppy joe" part of sloppy joe pasta

I used whole grain pasta - we no longer purchase "regular" pasta over here and haven't for quite some time

layered, but not fancy!

Isn't everything better with cheese?

 

"dinner"

stuffed baby red potatoes

Ingredients

• 24 small red potatoes (about 2.5 pounds)
• 1/4 c. butter, cubed
• 1/2 c. shredded Parmesan cheese, divided
• 1/2 c. crumbled cooked bacon, divided
• 2/3 c. sour cream
• 1 egg, lightly beaten
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. paprika

1.  Scrub potatoes; place in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain.
2. When cool enough to handle, cut a thin slice off the top of each potato.  Scoop out the pulp, leaving a thin shell. (Cut thin slices from the potato bottoms to level if necessary)
3. In a large bowl, mash the potato tops and pulp with butter.  Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.  Stir in the sour cream, egg, salt, and pepper.  Spoon mixture into potato shells.  Top with remaining cheese and bacon; sprinkle with paprika.
4. Place in an ungreased 15-in. x 10-in x 1-in. baking pan.  Bake at 375 for 12-18 minutes or until potatoes are heated through.

So, when I opened my big mouth and said I was going to make these, I think I forgot what I pain anything resembling twice-baked can be.  It actually wasn't too bad as far as prep goes; of course, I couldn't find super tiny red potatoes (thank goodness) so they were actually a bit bigger than I believe was intended.  While they may not have been as cute and they might have been if I had found the super-tiny potatoes, these had a fantastic texture and nice creamy/rich flavor.  This recipe is a keeper!

*taste of home appetizers and small plates

Super Bowl Sunday: Beer-Mustard Meatballs

It only seemed fitting that on a day formerly celebrated by my mother with an overabundance of "nibbles" I should add an item or two to the blog just for the hell of it ;-) While I didn't exactly spend the afternoon watching pregame and the Super Bowl itself, I was super happy to spend that same time in the kitchen while Amelia ping-ponged back and forth between me in the kitchen and Nick-Nick on the couch.

2 eggs
1/2 c. fine dry bread crumbs
1/2 c. finely chopped onion (I used a sweet onion)
1/4 c. milk
1/2 tsp. salt
1/2 tsp. ground black pepper
1 pound ground beef (I used ground sirloin)
4- four ounce uncooked bratwurst links, casings removed (I used Johnsonville Beer 'n Bratwurst)
1-twelve ounce bottle beer (I used Leinenkugel's Sunset Wheat, mainly because it is what I had on hand)
1/3 c. Dijon-style mustard
1/4 c. finely chopped onion

1. Preheat the over to 375.  In a large bowl beat eggs with a fork.  Stir in bread crumbs, onion, milk, salt, and pepper.  Add brats (casings removed) and ground beef; mix well.  Shape mixture into 36 meatballs.  Place meatballs in a shallow baking pan.  Bake for 25 to 30 minutes or until meatballs are cooked through (160 degrees).  Drain off fat.
2. Place meatballs in a 3.5  or 4 quart slow cooker.  For the sauce, in a small bowl stir together one 12-ounce bottle beer, 1/3 c. Dijon-style or course-ground mustard, and 1/4 c. finely chopped onion; pour over the meatballs.
3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1.5 to 2 hours.  Serve immediately or keep warm, covered, on warm or low-heat setting for up to 2 hours.  Serve with decorative toothpicks.

Once again, I end up with more than I'm "supposed" to lol

beer-mustard sauce=yummy

WW pts:  When I made the meatballs using my Pampered Chef small scoop, I ended up with 49 meatballs as opposed to 36.  A seven meatball serving equals 10 points.  A three meatball serving equals 5 points.


I will preface this by stating that I really don't like bratwurst...at all...as in I take something else to my dad's sometimes if I'm going over there and that is what they are planning to serve. (Or I just eat a bun and pray nobody notices that there isn't any meat in it lol).  As a result, my expectations weren't really all that high.  I really only made them because I figured that Nick-Nick and the girls (Amelia, since Brooke Lynne is with her dad this weekend) would like them and it seemed like an appropriate item to make on Super Bowl Sunday.  I am pleased to report that I was very pleasantly surprised by this.  The meatballs didn't taste too brat-y since it was mixed with ground sirloin as well and the beer-mustard sauce you pour over them in the slow cooker was very flavorful.  I will definitely be adding this to my fall/winter rotation, but may not make them again until I finish working my way through the other meatball recipes I want to try!

*Better Homes and Gardens Creative Slow Cooker Recipes

Cinnamon Sugar Graham Cupcakes (as seen on the SeaWorld Birthday Bash episode of Cupcake Wars)

 

 Ingredients

• 3 1/4 cups cake flour, sifted
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup graham cracker crumbs
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 cup or 2 sticks unsalted butter, room temperature
• 1 1/2 cups sugar
• 5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature
• 2 teaspoons Madagascar bourbon vanilla extract
• 2 1/2 tablespoons ground cinnamon
• 1 1/3 cups whole milk, room temperature
• Cinnamon Sugar Graham Cream Cheese Icing, recipe follows

Directions

Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.

Sift together the cake flour, baking powder, and salt into a bowl, and set aside.

Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.

With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.

Cinnamon Sugar Graham Cream Cheese Icing:

• 1/2 cup graham cracker crumbs
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 (8-ounce) package cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1 teaspoon Madagascar bourbon vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups confectioners' sugar, sifted
• Graham cracker crumbs, for garnish
• Cinnamon sugar graham crackers, for garnish
• Ground cinnamon, for garnish

Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.

In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy.

Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. 

Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.

Yield: approximately 3 1/2 cups of frosting

Note I am not listing the ww points for this recipe.  I am perfectly capable of figuring it out and am choosing not to as, in this case, I believe ignorance is bliss.  Just the butter and brown sugar alone, not to mention the cream cheese.  That being said, these cupcakes are pretty darn good.  They just about melt in your mouth.  Only issue I have with them is that (being totally honest) they were kind of a pain in the ass to make.  Lots of sifting, getting things to room temperature, more sifting, beating egg whites until stiff peaks form...and as you can see, I did not pipe the frosting.  Using my Pampered Chef spreader worked just fine for me thankyouverymuch!   These definitely aren't the cupcakes I'd be making to send to school with Brooke Lynne! These are more like the kind of cupcakes I might make for someone that I really like - a lot - for their birthday.

Happy Super Bowl Sunday!

I'll be getting online later this afternoon to get the photos and the recipe for Friday's Cinnamon Sugar Graham cupcakes -  boy are they good!

I'll also be cranking out a couple extra items today in honor of the Super Bowl:

1. stuffed baby red potatoes (these are going to accompany the steaks I will be grilling later this evening)
2. beer-mustard meatballs (this is from a slow cooker cookbook, but you do have to cook the meatballs in the oven first, and will be something to snack on this afternoon and I'm thinking the leftovers will be amazing in the hoagie rolls I picked up at the store this morning)

Slow Cooker: Shanghai-Style Pork Ribs

• 1- 8 oz. jar hoisin sauce
• 3/4 c. packed brown sugar
• 1/2 c. soy sauce
• 1/2 c. tomato paste
• 1/3 c. dry sherry
• 1/4 c. bottled minced garlic (24 cloves)
• 4 tsp. bottled hot pepper sauce
• 1/4 tsp. five-spice powder
• 2 to 2-1/2 pounds pork loin back ribs, cut into individual ribs
• Hot cooked Chinese noodles (optional)

1.  Combine hoisin sauce, brown sugar, soy sauce, tomato paste, sherry, garlic, hot pepper sauce, and five-spice powder.  Place ribs in a 3.5 to 4 quart slow cooker.  Pour hoisin sauce mixture over ribs; toss to coat.
2. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.  Using tongs, transfer ribs to a platter.  Cover with foil to keep warm.  
3. Transfer cooking liquid to a small saucepan.  Skim off fat.  Bring to boiling; reduce heat.  Simmer for 15 to 18 minutes or until liquid is reduced to 1 cup.  Return ribs to slow cooker, add reduce liquid, and toss to coat.  Keep warm, covered, on warm setting or low heat setting for up to 1 hour.
4. If desired, serve ribs with hot cooked Chinese noodles/ (Makes 6 servings)

Tonight's dinner was 13 WW pts and worth every single one!  This is very possibly my new favorite slow cooker recipes, which is kinda saying a lot. We served the ribs with brown rice and fresh steamed broccoli.  In addition to our normal Thursday night crew, we had a four year old guest over for an impromptu play-date.  I'm please to announce that she finished everything on her plate except for some of her rice.  Brooke Lynne loved it as well (and kept calling it chicken AARGH!) Amelia picked at it, but had been snacking since we got home and just wanted to play.  Nick-Nick gave it an 8 out of 10, but couldn't tell me what would make it better.


*Better Homes and Gardens Creative Slow Cooker Recipes

Healthified Fare: Margarita Grilled Chicken

Ingredients

• 2/3 c. lemon juice
• 1/3 c. lime juice
• 1/4 c. tequila
• 1 Tbsp minced garlic
• 4 boneless, skinless chicken breasts
• salt
• pepper

Directions

1. Combine juices, tequila, and garlic in a dish with the chicken breasts and let marinate for two hours in the refrigerator.  When ready to prepare, drain and season with salt and pepper.
2. Preheat the grill to medium-high heat.
3. Spray the grill with cooking spray and cook the chicken breasts until cooked through, about 6 to 8 minutes each side.

So today was not one of my best days personally, but I still wanted to go ahead and try this recipe...mainly since it involved pulling out a bottle of tequila ;-)  I used freshly squeezed lemon and lime juice - hello therapeutic activity - and extra garlic (because I love it.)  I let the chicken marinate in a gallon-sized zip top baggie and it made the need for clean-up virtually non-existent.  Now, I'm pretty new to grilling, so I figure the more experience I can get under me belt, the better.  Tonight was actually super easy.  In addition, the chicken had lots of flavor and was very juicy.  Both girls followed me from the back of the house to the kitchen so that they could try it because it smelled so awesome and both cleared their respective plates.  I served it with jasmine rice mixed with scallions, pineapple, and diced peppers and fresh steamed broccoli.  We will definitely be having this again! 

*America's Most Wanted Recipes Without the Guilt