Thursday, January 31, 2013

Zesty Slow Cooker Pulled Chicken Barbecue

6  skinless, boneless chicken breast halves
1 (12 oz.) bottle of your favorite barbecue sauce
1/2 c. Italian salad dressing
1/4 c. brown sugar
2 T. Worcestershire sauce

2 T. chicken broth
2 T. cornstarch

Place chicken in slow cooker.  In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauces.  Pour over the chicken.

Cover and cook 2 1/2-3 hours on HIGH or 4 1/2-5 hours on LOW.

Remove chicken from crock pot to cutting board.  In a small bowl, mix cornstarch and chicken broth.  Stir into the sauce in slow cooker.  Cover and cook on high until the sauce is thickened and heated (10-15 minutes).  Meanwhile, use two forks to shred the chicken.  Return the shredded chicken to the slow cooker and stir.  Add additional barbecue sauce as needed/desired.  Cover and continue cooking on low for 45 minutes.

Ultimate Chocolate Chip Cookie 'n Oreo Fudge Brownie Bar

1 c. (2 sticks) butter, softened
1 c. sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy!!
To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.

Wednesday, January 30, 2013

Caramel Fudge Brownies

    • 1 c. butter
    • 2 c. sugar
    • 3 eggs
    • 2 tsp. vanilla
    • 1/2 c. cocoa
    • 1/2 tsp. salt
    • 2 c. flour
    • 1 c. milk
    • 1 c. chopped pecans (optional)
    • 32 Kraft caramels (unwrapped)
    • 1/2 c. butter
    • 1 (14 oz.) can of sweetened condensed milk.
    • 12 oz. semi-sweet chocolate chips
    • 12 T. butter (do not substitute margarine here!)

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between).
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  
  • Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
  • Stir this constantly to prevent scorching (about 6-8 minutes).
  • Gently pour over cooled brownies and spread to edges.
  • Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cooled caramel and gently spread evenly over top
  • Chill until top layer is hard and cut into bars.

Fudgy Brownies


  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 2 to 3 tablespoons peanut butter
  • 2 tablespoons cold 2% milk
  • 4-1/2 teaspoons instant vanilla pudding mix
  • 1 can (16 ounces) chocolate fudge frosting (preferably use homemade)


  • Prepare and bake brownies according to package directions. Cool on a wire rack.
  • Meanwhile, in a small bowl, beat the confectioners' sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over brownies. Refrigerate for 30 minutes or until firm. Frost with chocolate fudge frosting just before cutting. Yield: 2-1/2 dozen.
from Taste of Home

Powdered Sugar Donuts

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup milk or buttermilk
2 eggs
1 teaspoon vanilla extract
1 tablespoons melted butter, cooled
Powdered Sugar in which to toss doughnuts 


1. Preheat oven to 350 degrees and grease doughnut pans.
2. Sift flour, sugar, baking powder, nutmeg and salt together.
3. In a separate bowl use a whisk to combine milk, eggs and vanilla.
4. Add wet ingredients to the dry and begin to stir, then add melted butter and stir only until combined. (I use a wooden spoon to stir)
5. Fill doughnut pans half full. The easiest way is using a piping bag or a plastic bag (snip off the tip) and pipe the batter in.
6. Bake for 7-10 minutes or until the tops spring back to the touch.
7. Let cool on cooling racks, then toss them in powdered sugar or cinnamon sugar.
Powdered sugar will absorb into the doughnut over time, so it's best to toss them just before serving!

from YourCupofCake

Saturday, January 26, 2013

Oven Baked Churros

  • (17.3-oz.) package frozen puff pastry sheets, thawed
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup melted butter 


  1. 1. Preheat oven to 450°. Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. Place strips on a lightly greased parchment paper-lined baking sheet. Bake 10 minutes or until golden brown.
  2. 2. Meanwhile, combine sugar and cinnamon. Remove pastry strips from oven, and dip in butter; roll in cinnamon-sugar mixture. Let stand on a wire rack 5 minutes or until dry.

Monday, January 21, 2013

Chicken Pot Pie Soup

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)    
  • 2 cups water
  • 4 cups fat free milk

  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz. slice baby portabella mushrooms (optional!)
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt


Combine 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5  minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

from Skinny Taste-recipe and picture

Wednesday, January 16, 2013

Cinnamon Baked Doughnuts


For the doughnuts
  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
For the topping
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon


For the doughnuts: Preheat the oven to 350 degrees. Use a baker’s spray with flour, such as Baker’s Joy, to coat 1 or 2 doughnut pans.
Sift together the flour, sugar, baking powder, cinnamon, nutmeg and salt in a mixing bowl.
Whisk together the egg, milk, melted butter and vanilla extract in a medium bowl or liquid measuring cup. Pour into the dry ingredients and stir until just combined.
Fill the wells of the doughnut pans a bit more than three-quarters full with the batter. Bake for 17 minutes or until a toothpick inserted into the wall of a doughnut comes out clean and the doughnuts are puffed and lightly browned. Let them cool (in the pans) for 5 minutes, then gently invert the doughnuts onto a rimmed baking sheet.
While the doughnuts are cooling, make the topping: Melt the butter in a small saute pan over medium-low heat.
Whisk together the sugar and cinnamon in a medium bowl.
Brush the warm doughnuts with the melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Serve warm.

Raspberry Crumble Bars


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/3 cups all-purpose flour
  • 10 - 12 ounces raspberry jam (I prefer seedless)
  • 2/3 cup granola without dried fruit
  • 1/4 cup sliced almonds
  • Confectioners' sugar, for sprinkling


1. Heat oven to 350 degrees F. Line a 9-inch square pan with parchment so that opposite edges hang over sides of pan.
2. Using an electric mixer, beat butter and sugar until combined; add the vanilla and salt. Add flour gradually, mixing until dough just comes together. Pat 2/3 of the dough evenly on the bottom and about 1/4 inch up the sides of the prepared pan. Spread dough with jam, leaving 1/4-inch border. Mix granola into the remaining dough, breaking dough into small bits; distribute crumb mixture on top of the jam. Sprinkle with almonds and bake until lightly browned, about 45 min. cool completely and lift from pan using the parchment; cut into  9 or 12 bars. Sprinkle lightly with confectioners' sugar.

Monday, January 14, 2013

Feta-Stuffed Tomatoes

    • 4 large tomatoes
    • 4 ounces crumbled feta cheese
    • 1/4 cup fine, dry breadcrumbs
    • 2 tablespoons chopped green onions
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons olive oil
    1. Cut 4 large tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp. Stir together pulp; 4 ounces crumbled feta cheese; 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil in a medium bowl. Spoon mixture evenly into tomato shells, and place in a 13- x 9-inch baking dish. Bake at 350° for 15 minutes. Garnish with Italian parsley sprigs, if desired.

Sunday, January 13, 2013

Lemon Chicken Tarragon Soup

1 roasted chicken, meat taken off bone (can use store bought rotisserie chicken)
5 tablespoons butter
3 cups sliced leeks
3 tablespoon flour
4 cups chicken stock
4 cups heavy cream (heated)  ( you may substitute whole milk)
1 tablespoon tarragon, chopped
Juice of 1 lemon
Zest of one lemon
1 teaspoon salt
Grated Gruyere cheese (optional)
Croutons (optional)


Once chicken has cooled, pull meat and set aside and cover with foil.  In a large soup pot melt butter.  Add leeks, 1 teaspoon salt and cook on medium until leeks are translucent.  Add flour and stir until it has a thick appearance.  While stirring add warmed cream, ½ cup at a time.  Add chicken stock, one cup at a time, stirring between.  Add tarragon, lemon juice and zest.  Stir until blended.  Place pulled chicken in pot until heated thoroughly. 
If desired you can roast chicken with lemon halves and onion. Seasoned with salt, pepper and garlic.
Sandy made this for Christmas eve 2012--SO, so wonderful!

Friday, January 11, 2013

Oatmeal Cake

  • 1 cup quick-cooking oats
  • 1-1/2 cups boiling water
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 2 eggs, lightly beaten
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 cup flaked coconut
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans (or walnuts)
  • 1/4 cup fat-free half-and-half (or skim milk)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract


  • In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well.
  • Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  • In a large bowl, combine frosting ingredients; spread over hot cake. Broil 6 in. from the heat for 1-2 minutes or until lightly browned and bubbly. Yield: 15 servings.

Mocha Almond Dessert


  • 1 cup cream-filled chocolate sandwich cookie crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 2/3 cup chocolate syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons instant coffee granules
  • 1 tablespoon hot water
  • 1 cup whipped topping
  • 1/3 cup chopped almonds, toasted
  • Chocolate-covered coffee beans, optional


  • In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
  • In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped topping and almonds. Pour over crust. Cover and freeze for 8 hours or overnight.
  • Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired. Yield: 10-12 servings.

Sopapilla Cheesecake Bars

2 cans refrigerated Crescent dinner rolls
16 oz. cream cheese, softened
1 c. sugar
1 t. vanilla
1/2 c. butter, melted
1/2 c. sugar
1 t. cinnamon

Preheat oven to 350.  Spray a 13 X 9 pan with cooking spray.

Unroll 1 can dough. Place in bottom of  13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal

In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.

Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.

Pour melted butter evenly over top. Mix remaining 3/4 cup sugar with the cinnamon, and sprinkle evenly over butter.

Bake about 30-35 minutes or until center is set. Cool slightly, about 20 minutes.Then refrigerate overnight for easy cutting.  When ready to serve remove from refrigerator and cut into squares. Cover and refrigerate any remaining bars

***If desired:
For a more authentic sopapilla flavor, top with honey.
These should be stored in the refrigerator, but are best served warm.  Heat bars in microwave uncovered 5-10 seconds to rewarm.

from Dinah's Dishes

Monday, January 7, 2013

Cream Cheese Coffee Cake


For Filling:
  • 2 8 oz. packages cream cheese, softened (light or regular)
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
For Cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream (light or regular)
  • For Streusel Topping:
  • ¼ cup sugar
  • ¼ cup flour
  • 3 tablespoons butter, chilled and cubed
For Topping:
  • ¼ cup confectioners sugar
  • 1 ½ teaspoon milk
  1. Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 9” x 13” cake pan and set aside.
  2. Using an electric mixer in a medium bowl combine cream cheese, sugar, egg and vanilla and blend on medium-low speed until creamy.  Set mixture aside.
  3. In separate bowl stir together flour, baking powder, baking soda and salt and set aside.  
  4. Using an electric mixer in a large bowl cream butter and sugar on medium-low speed.  Add eggs one at a time then vanilla extract.   Gradually add in flour mixture alternating with sour cream until it is all combined.  
  5. Spread half the batter in prepared cake pan.  Spread cream cheese mixture evenly on top.  Top with remaining cake batter.  Using a butter knife, gently swirl in the batter.  
  6. Add sugar, flour and butter in a small bowl and stir using a fork or pastry blender until mixture is crumbly.  Sprinkle on top of cake.
  7. Bake for 40-45 minutes until cake tester inserted in the center comes out clean.
  8. Cool on rack.
  9. In a small bowl combine confectioners sugar and milk until creamy.  Drizzle over cake.  

from and picture