Tuesday, February 23, 2010

Yummy Chocolate Fudge Buttercream Frosting

I can only sum this recipe up in 3 words:
Oh My God!
It's delicious! This recipe is a keeper!

Chocolate Fudge Buttercream Frosting

1/2 c. butter
1/4 c. shortening
1/3 c. unsweetened cocoa powder
2 c. confectioners' sugar
2-4 tbsp heavy whipping cream (depends on the consistency you are aiming for)
1 c. hot fudge topping
2 tsp vanilla extract

Cream together the butter or margarine with the shortening. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of whipping cream to keep mixture smooth. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

A pretty heart cake for my Valentine!

Rating: 10 out of 5. Seriously, I love chocolate and this is the best frosting I have ever had! Thanks for the recipe Debra via
allrecipes.com. I did change a few things, but I based it off of her recipe!

Chicken Marsala

Ahhh, where has the time gone? Let's see, work, work, work, sinus infection, chronic cough, work and work. I think that just about sums it up.

Almost 2 weeks ago, we had some friends over for dinner. The menu was Chicken Marsala, Roasted Red Skinned Potatoes and Garden Salad (mac n cheese and corn for the kids!). I love when my friends with children come over. I vacuum, dust, fluff pillows, tidy all my knick knacks and, in 2.2 nanoseconds, you cannot even tell the difference. They came packed for a weekend visit and I think they were there for 3-4 hours. It's hilarious and I loved every minute of it! They filled my home with giggles and grins. Come back soon, ok?

Chicken Marsala and Roasted Red Skinned Potatoes

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Roasted Red Skinned Potatoes

3 lbs Red Skinned Potatoes
1/2 c. (approximately) Olive Oil
4 tbsp. Tastefully Simple Season Salt (yes, it makes a difference!)
1 onion, diced

In a large 9x11 pan, pour 1/4 c. olive oil into the bottom of the pan. Add diced red skinned potatoes and onion. Add remaining olive oil. Sprinkle season salt and mix well. Bake for 1 hour @ 450 degrees or until browned.

Meal Rating: 4.5 out of 5. The potatoes took a little longer to cook, so my chicken was cold. I will defiantly make this again. Becki, what did you think?

Saturday, February 6, 2010

Chicken Enchiladas

These are spicy, cheesy and delicious. Yum!


1 can Cream of Chicken Soup
1 c. sour cream
4 tsp. chili powder
2 c. cooked chicken, cubed or shredded
2 c. Colby jack shredded cheese
1 c. Pace Medium Picante Sauce
5-6 tortilla shells

In a large bowl combine cream of chicken soup, sour cream, picante sauce and chili powder. In a small bowl combine 1/2 of chicken soup mixture, add chicken and 1 c. cheese. Mix well. Divide the Chicken mixture evenly between the 5-6 tortillas. Toll and place in a 9x13 pan. Spread the remaining chicken soup mixture over the rolled shells. Sprinkle 1 c. shredded cheese over shells. Cover with foil and bake @ 350 for 40-45 minutes. Serve with rice and corn cake.

Tuesday, February 2, 2010

Pumpkin Cream Cheese Muffins - Yummy & Easy!

This is an old stand-by that I jazzed up with the addition of sweetened cream cheese. Try any flavors of cake mix that sound good - chocolate is one of my favorites.

These aren't soft, fluffy muffins -they're quite moist and dense, but they sure are g.o.o.d!

Pumpkin Cream Cheese Muffins

1 box yellow cake mix

1 box spice cake mix

1 29 oz. can pumpkin (not pumpkin pie filling)

8 oz. cream cheese, softened

4 T. powdered sugar

2 T. sugar

1 T. cinnamon

2 T. chopped nuts, optional

Mix together cake mixes and pumpkin. Do not add anything the boxes call for - just add the pumpkin. The mixture will be thick and sticky, perfect for a mess-making two-year old.

Mix the cream cheese with the powdered sugar, and set aside. Mix the sugar, cinnamon, and nuts, and set aside.

Spray two muffin pans with non-stick spray, or use cupcake liners. Add to each muffin tin: 2 T. of cake mixture followed by 1 T. of cream cheese mixture and then 2 T. of cake mixture. Sprinkle the top with cinnamon-sugar mixture.

Bake at 350 for 25-30 min. Cool before removing from muffin tins. Store in an airtight container in the fridge.