Chocolate Skillet Cake

 

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
dash salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla

Frosting Ingredients:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups icing sugar
1/2 teaspoon vanilla

Directions:

1. Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.
2. In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs. 
3. While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.

Recipe from Willow Bird Baking

***I don't have a cast iron skillet so I doubles the recipe and baked it in a jelly roll pan.  This tastes EXACTLY like texas sheet cake.  I've never made texas sheet cake before but it has to be a similar recipe.

 

Cookie Dough Cheesecake Bars

 

For the Crust

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough

5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling

10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

Recipe from My Baking Addiction

Drip Beef Sandwiches

 

Ingredients

1 whole 2.5 To 4 Pound Chuck Roast
1/4 cup Butter
1 whole Large Onion, Sliced Thick
3 cloves Garlic, Peeled
1/2 cup Soy Sauce
1 cup Sherry (cooking Sherry Is Fine)
1/2 teaspoon Salt
4 cups Water
Toasted, Buttered Deli Rolls
OPTIONAL: Rosemary, Thyme, Other Spices

Directions

1. Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.
2. Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.
3. *Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.
4. Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.

Recipe from The Pioneer Woman 

Avocado Chicken Sandwich

 

Ingredients

chicken, cooked and shredded
avocado
mayo, just a little
green onion, sliced
cilantro
lime juice to taste
salt/pepper to taste

Directions

1. Mixed all the ingredients together to taste and serve on bread as a sandwich or with chips as a dip. 

 Recipe from Becoming Betty

Cheeseburger Eggrolls

 

Ingredients

EVOO - Extra Virgin Olive Oil for drizzling
1/2 red onion, chopped
3/4 pound ground sirloin or chuck
Kosher salt and black pepper
1 cup sharp yellow cheddar cheese, grated
1 tablespoon Worcestershire sauce
1 tablespoon grainy Dijon mustard or other mustard of choice
12-14 prepared egg roll wrappers
Water
Cooking spray
Sesame seeds


Directions
 

1. Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard. 
2. To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan. 
3. Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds. 
4. Bake for 20-25 minutes, until egg rolls start to brown. 

Recipe from the Rachael Ray Show

Quinoa Black Bean Burrito Bowl

 

Ingredients

 
1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper (spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce
Salt

Topping ideas:  Grated cheddar or jack cheese, Sour cream or Greek yogurt, Pico de gallo or salsa, Diced seeded tomatoes, hot sauce or sriracha, Sliced avocado, Guacamole, Corn

Directions

1. Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
2. Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.
3. While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
4. Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
5. When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.
6. Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
7. Top each portion of quinoa with 1/4 cup of shredded lettuce.
8. Top each portion of lettuce with simmered black beans.
9. Top the black beans with your choice of Optional Topping Ingredients (ideas listed above).

Recipe from The Shiksa in the Kitchen

Tostado Stack

 

Ingredients

Rice and Beans:
1 1/2 Cups long grain rice (not instant)
1 (15 ounce) can black beans (or any bean that you want)
1 (15 ounce) can diced tomatoes
1 medium onion, diced
4 cloves garlic, minced
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
1 Teaspoon crushed red peppers
2 Teaspoons paprika
3 Tablespoons olive oil or butter
Salt and pepper

12 corn tortillas (or as many as you want to stack I guess)
Canola oil for frying
8 ounces cheddar cheese, grated
Sour Cream (optional)
2 Avocados, for guacamole
Hot sauce (optional)

Directions

1. To get your rice and beans started, heat your oil over medium-high heat in a large pan with a lid. Add your onions and garlic and cook for just a few minutes until they are translucent. Then add all your spices and stir well to combine.
2. Next stir in you rice. You want the rice to absorb some of the spices and get hot before you add your liquids. Just stir everything together for about 30 seconds. It will smell good.
3. Next add your canned tomatoes and about 3 to 3 1/2 Cups water. Depending on what kind of rice you use exactly, you’ll have to adjust the amount of water. Just remember that there’s some liquid in your canned tomatoes also. Bring this mixture to a simmer and cook it covered over low heat for about 20 minutes.
4. Add beans to the rice mixture after 20 minutes.  
5. Make the tostados by heating oil in a skillet.  Once hot, fry tortillas until crispy.
6. Stack tostados by putting a tortilla down, then rice mixture, add toppings and repeat to how ever many stacks you desire.  

Fried Chicken

 

Ingredients 

2 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1/3 cup whole milk
1 egg
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

Directions

1. In a shallow bowl, mix the first five ingredients. In a separate shallow bowl, whisk the milk, egg and lemon juice. Coat chicken pieces, one at a time, with flour mixture; dip in milk mixture, then coat again with flour mixture.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels. 

Recipe from Taste of Home

Peanut Butter Pudding Cookies

 

Ingredients

3/4 c. butter, softened
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 Tbsp. honey
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 small box instant vanilla pudding
1 c. chocolate chips
1 c. reeses pieces

Instructions

1. In a bowl combine the flour, baking soda, salt, and pudding mix and set aside.
2. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. 
3. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and banana chips by hand.
4. Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. 
5. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. 

 Makes about 36 cookies.

 

Recipe from Inside BruCrew Life

No Bake Cookie Bars

No Bake Oreo Bars

 

  

Ingredients

 

1 (16-ounce) package of Oreo cookies

5 cups (1 bag) of large marshmallows

4 tablespoons butter

Directions

 

1. Line an 8x8-inch baking dish with aluminum foil, allowing the foil to hang over the edges, and set aside.
2. Place Oreo cookies in food processor (or crush in a large Ziploc bag with a rolling pin) and pulse until crumbly, but not ground.
3. Melt marshmallows and butter in a large microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies. Quickly stir to combine, then transfer to baking dish. 
   Allow to set for 10 to 15 minutes. Remove bars from pan by foil edges. 
   
   
   
   
   No Bake Chocolate Chip Cookie Bars
    
   
   
   Ingredients
    
   One 16-ounce package of crispy chocolate chip cookies (the bars won't stay together if you use soft, chewy cookies) 
   5 cups (1 bag) of large marshmallows
   4 tablespoons of butter
   
   
   Directions
   
   
   1. Place chocolate chip cookies in food processor (or smash in a large Ziplock bag with a rolling pin) and pulse until crumbly, but not ground.
   2. Melt marshmallows and butter in a microwave-safe bowl until puffy, about 1 1/2 to 2 minutes. Remove and pour in ground cookies.
   3. Quickly stir to combine, then transfer to a 8x8-inch baking dish lined with foil.
   
   
   Allow to set for 10-15 minutes. Remove bars out of pan by the foil edges
   
   

Recipes from Bakergirl

Four Cheese Baked Ziti

 

Ingredients

   

1 package (16 ounces) ziti or small tube pasta 

2 cartons (10 ounces each) refrigerated Alfredo sauce 

1 cup (8 ounces) sour cream 

2 eggs, lightly beaten 

1 carton (15 ounces) ricotta cheese 

1/2 cup grated Parmesan cheese, divided 

1/4 cup grated Romano cheese

1/4 cup minced fresh parsley  

1-3/4 cups shredded part-skim mozzarella cheese

Directions

1. Cook ziti according to package directions; drain and return to the pan. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
2. In a small bowl, combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.  
3. Cover and bake at 350° for 25 minutes or until a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until bubbly. 

Yield: 8 servings.


Recipe from Taste of Home

Chocolate Mousse Cheesecake

Layer 1: Oreo Cookie Crust

30-32 Oreo cookies (or chocolate sandwich cookies) for a high crust
4 Tbsp unsalted butter (1/2 stick), melted

Crush cookies in a food processor or in a ziploc bag with a rolling pin or mallet. In a bowl or food processor, pour melted butter on top of the crushed cookies, and mix or pulse well. Place the oreo mixture at the bottom of a springform pan. Smooth out the mixture with the bottom of a measuring cup or glass. Wrap the bottom of the pan in a double layer of aluminum foil. Place the crust in the freezer while you make the cheesecake.

Layer 2: Tall & Creamy Cheesecake

 

For the cheesecake:
1 pound (two 8-ounce boxes) cream cheese, at room temperature
2/3 cup granulated sugar
1/4 teaspoon salt (I always use kosher salt)
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
2/3 cup heavy cream (or sour cream or combination)

Put a kettle or pot of water on to boil. Preheat the oven to 325 degrees Fahrenheit.

Working in a stand mixer (or large bowl with hand mixer), preferably fitted with a paddle attachment, beat the cream cheese at medium speed until it is soft for about 4 minutes. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the eggs one by one, beating for a full minute after each addition to yield a well-aerated batter. Reduce the mixer speed to low, and stir in the heavy cream or sour cream.

Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter should fill only half of the pan. Put the roasting pan in the oven and pour the the boiling water into the roaster to come halfway up the sides of the springform pan. (I pour half of the boiling water before putting in the pan to reduce my chances of dripping water in the cheesecake.)

Bake the cheesecake for 1 hour and 15-30 minutes, at which point the top will be lightly browned and may have risen just a little above the rim of the pan. Turn off the oven's heat, and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour. 

After 1 hour, carefully pull the roast pan/springform pan setup out of the oven, lift the springform pan out of the roaster—be careful, there WILL be some hot water in the aluminum foil—remove the foil. Let the cheesecake come to room temperature on a cooling rack.

When the cake is cool, cover the top lightly and chill the cake for at least 4 hours or overnight. Make the mousse once the cheesecake has cooled.

Layer 3: Mousse au chocolat/French Chocolate Mousse

6 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, softened
3 eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
 
Place the chocolate and butter in a heatproof bowl, and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a whisk until smooth. Add in the espresso powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. 

In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in 1/4 cup sugar, and continue beating until stiff peaks form. 

Beat heavy cream in a chilled bowl with chilled beaters until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks. 

Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse but make sure you blend in the cream well. Place the mousse on top of the cooled cheesecake while still in the springform pan. 


Cover the mousse cheesecake with foil, being careful to not let it touch the mousse. (If your springform is too small for this, just use less mousse in the cheesecake and instead eat them in ramekins while you prepare the ganache!) If making the ganache immediately, place mousse-covered cheesecake in the freezer as you make the ganache (the cheesecake should NOT be in the freezer for more than 30 minutes). If making the ganache later, place the cheesecake in the refrigerator for a few hours. Either way, the ganache must be cool before you can pour it on top of the cheesecake.

Top layer: Ganache

1/2 cup heavy cream
4.5 ounces bittersweet chocolate, chopped
1 1/2 tsp vanilla extract

Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the  vanilla extract. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.


Release the springform pan. With an offset spatula, smooth the ganache while starting at the center of the cake and working outward. (I did a "crumb" crust by placing a thin layer of the warm, not hot, ganache on top, allowed it to cool in the freezer for 30 minutes, then I poured more on the cheesecake after releasing the springfrom pan so that it could pour down the cake.) Don't do exactly what I did, though. Just pour ganache on top once it has cooled. Keep in mind that the cold temperature of the cake will cause the ganache to firm up quickly, and you may have to pour more on top.

Recipe from Mangio da Sola.