Here's an incredibly easy microwave cake recipe that you'll love!
Sawyer wanted M&M's and an Oreo cookie on top of his :)
Gooey Chocolate Mug Cake
Emily Coker Wedgewood shared this recipe with me.
Here's a good recipe to have on hand if you're having a chocolate attack!
1/4 c. powdered sugar
1-2 Tbsp. cocoa powder (depending on how chocolatey you want your cake)
1 standard-sized mug
In mug, crack egg, add powdered sugar and cocoa powder. Whisk together with a small whisk until well mixed. Microwave for 50-60 seconds, until the cake is cooked through (but not overcooked!) Top immediately with a handful of milk chocolate chips, hot fudge, whipped cream, or ice cream. Divine!
Tuesday, April 26, 2011
Sunday, April 17, 2011
Cheeseburger Crescent Bake
I first tasted this at my sister-in-law's home. Thanks Lori for the great recipe! My son and daughter both like this meal, which is very unusual, so I know I will keep making this!
1 lb. ground beef, cooked, drained
1/2 c. ketchup
1/4 c. dill pickle relish
1 1/2 c. shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1. In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.
2. Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.
3. Bake at 375°F 15 to 20 minutes.
My friend Jamie Palmer Wise found this great recipe in Under the Magnolias: A Tasteful Tour of Athens. Thanks Jamie, once again, for sharing a delicious recipe that you found!
* 1 1/2 sticks butter, softened
* 1 1/2 c. sugar
* 3 eggs
* 2 1/4 c. self-rising flour
* 1 tbsp. cinnamon
* 3/4 c. milk
* 3/4 c. pecans (or raisins)
* Preheat oven to 350
* Cream butter & sugar (until there are no lumps). Beat in eggs, one at a time. Add flour & cinnamon alternately with milk, mixing well after each addition. Stir in pecans (or raisins). Spoon into greased muffin tins. Bake for 20 to 25 minutes. Yields 20 muffins.
Thursday, April 14, 2011
Chicken Tikka Masala over rice, served with naan bread
Chicken Tikka Masala
The new McCormick Recipe Inspirations are amazing!! When I saw the one for Chicken Tikka Masala I knew I had to get it for my hubby and brother-in-law! My brother-in-law asked me where I found all the spices to make Chicken Tikka Masala (traditional Indian dish) and he was shocked when I replied "Walmart"! I'm wanting to try more of the McCormick Recipe Inspirations. There are twelve total to choose from, some Italian, Mexican, Indian, Asian, Carribean, and typical American. Basically it's a card that includes the recipe and all the spices needed so you don't have to make sure you have every spice at home. And the recipe card/spices are really well priced and can be found at almost every grocery store now!
2 tsp. paprika
1 tsp. minced garlic
1 tsp. garam masala
1/2 tsp. ground cumin
1/2 tsp. crushed red pepper (optional)
2 tbsp. butter
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped (about 1 cup)
2 tbsp. lemon juice
1 can (14 1/2 oz.) diced tomatoes, undrained
1/3 c. heavy cream
1 tbsp. cornstarch
1/2 tsp. salt
1. Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink. Add all of the spices except the red pepper (save for later if desired); cook and stir 1 minute.
2. Stir in tomatoes until well mixed. Stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in red pepper to taste, if desired. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.
3. Serve with cooked rice and/or naan bread, if desired.