Thursday, August 27, 2009
This picture doesn't do this cake justice. Holy Cow! is this some good cake!
1 box German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
Heat oven to 350°F (325°F for dark or nonstick pan).
Mix and bake cake as directed on box for 13x9-inch pan.
Let the cake cool for 10-15 minutes.
Poke top of warm cake every 1/2 inch with handle of wooden spoon.
Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake.
Then, drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread whipped topping over top of cake.
Sprinkle with toffee chips.
Store covered in refrigerator.
My review: HOLY COW! This was good. sorry to overdo the Holy Cow! references, but this was insanely good. I will most certainly be making this again. and again. Perfect for any Heath Bar lover...
Friday, August 21, 2009
This was delicious, and something I thought John wouldn't enjoy, but he was a big fan from the first bite! This recipe served the two of us, with an extra plate for me for lunch the next day...
1/2 pound Linguine
2 Boneless Skinless chicken breasts, cut in half to make thinner (or you can use chicken tenders)
2 tbsp Olive Oil
3 tbsp Butter
12 oz. package of White Mushrooms, sliced thin
1/2 small onion, diced
1 cup chicken broth
1/2 cup Heavy Whipping Cream (or half and half)
3 tbsp dried parsley flakes
Cook the pasta as directed on package, until al dente.
Salt and Pepper each side of your chicken breasts. Then, dredge in flour.
Melt butter and olive oil in a skillet on medium heat. Fry the chicken until golden brown. Remove and set aside.
Throw the mushrooms and onions into the skillet. Stir.
Immediately stir in your chicken broth, followed by the juice of your lemon.
Stir. Cook for 1-2 minutes, until sauce reduces.
Add the heavy whipping cream, and stir. Then, add the parsley, and stir again. Turn off the heat, and add salt and pepper to taste.
Place pasta on plate. Top with Chicken. Then, pour your mushroom sauce over the entire plate. Top with generous amounts of parmesan cheese.
My review: This was delicious. I felt like I was eating in a restaurant. It is rich and yummy, and delectable. You'll enjoy it, I promise.
Thursday, August 13, 2009
So, I saw this recipe on Tasty Kitchen and I bookmarked it, planning to make it eventually. Then, Pioneer Woman decided to go ahead and make them, and tease me more. So last night, I caved. And thank goodness I did. Teri, you're a goddess.
*You can make these without the skin on the chicken, if that's what you prefer!)
1 cup Apricot Preserves
1/2 cup Ketchup
1/4 cup Soy Sauce
2 tsp Minced Garlic
2 tsp Tabasco
3 lbs. Drumsticks (about 10-12) (which were on sale $1/lb, which was a sign from the Giant gods that this recipe was meant to be made!!)
Preheat your oven to 350 degrees F.
Mix the first 5 ingredients together in a small saucepan and cook on low heat, until it's all melted together and delicious.
Arrange your drumsticks in a baking dish. *i used a 13x9 glass baking dish, which was PERFECT*
Pour the sauce over the drumsticks and turn to coat.
Bake, uncovered for 45 minutes, spooning sauce over the drumsticks a few times during baking. It actually took about an hour to cook mine, and for the last two minutes, I put the oven on broil to caramelize the sauce on the legs... oh wow was it good.
My review: Abso freaking lutely one of my favorite recipes of all time. I seriously can't wait to make this AGAIN. Yum.