INGREDIENTS
1 package Devils Food Cake Mix
1 (8 oz.) package cream cheese
1 cup sugar
1 cup semi sweet chocolate chips
DIRECTIONS
1 - Preheat oven as directed and line muffin pans
2 - Prepare cake mix as directed
3 - In a separate bowl, combine softened cream cheese and sugar. Mix until smooth then fold in the chocolate chips
4 - Fill cupcakes 1/3 full with cake mix then top with cream cheese mixture
5 - Bake according to directions on cake mix box
THOUGHTS
These things won a dessert contest at my company picnic.
Monday, January 1, 2007
Fudge
INGREDIENTS
1 1/2 packages (12 squares) Bakers Semi-Sweet Baking Chocolate, chopped
3 cups sugar
1 1/2 sticks butter (3/4 cup)
1 small can evaporated milk
1 (7 oz.) jar Jet Puffed marshmallow creme
1 teaspoon vanilla
DIRECTIONS
1 - Heat sugar, butter & evaporated milk to full rolling boil in 3 quart saucepan on medium heat, stirring constantly.
2 - Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly (about 4 minutes). Remove from heat.
3 - Stir in chocolate & marshmallow creme until melted. Stir in vanilla
4 - Spread immediately in a foil lines 9X13 pan. Cool at least 4 hours at room temperature.
5 - Cut into 1 inch squares and store in airtight container
THOUGHTS
Another staple dessert at the Mullinax home at Christmastime
1 1/2 packages (12 squares) Bakers Semi-Sweet Baking Chocolate, chopped
3 cups sugar
1 1/2 sticks butter (3/4 cup)
1 small can evaporated milk
1 (7 oz.) jar Jet Puffed marshmallow creme
1 teaspoon vanilla
DIRECTIONS
1 - Heat sugar, butter & evaporated milk to full rolling boil in 3 quart saucepan on medium heat, stirring constantly.
2 - Boil on medium heat until candy thermometer reaches 234 degrees, stirring constantly (about 4 minutes). Remove from heat.
3 - Stir in chocolate & marshmallow creme until melted. Stir in vanilla
4 - Spread immediately in a foil lines 9X13 pan. Cool at least 4 hours at room temperature.
5 - Cut into 1 inch squares and store in airtight container
THOUGHTS
Another staple dessert at the Mullinax home at Christmastime
Oatmeal Cookies
INGREDIENTS
1 1/4 cups butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups Quaker Oats, uncooked
DIRECTIONS
1 - Preheat oven to 375
2 - Beat margarine and sugars until creamy
3 - Add egg and vanilla, beat well
4 - Add combined flour, baking soda, cinnamon, salt & nutmeg, mix well
5 - Stir in oats, mix well
6 - Drop by rounded teaspoonfuls onto ungreased cookie sheets (or covered by parchment paper)
7 - Bake 8-9 minutes for a chewy cookie or 10-11 minutes for a crisp cookie. Cook 1 minute on cookie sheet before transferring to cooling rack
THOUGHTS
These are a Christmas standard at my mom's house.
1 1/4 cups butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups Quaker Oats, uncooked
DIRECTIONS
1 - Preheat oven to 375
2 - Beat margarine and sugars until creamy
3 - Add egg and vanilla, beat well
4 - Add combined flour, baking soda, cinnamon, salt & nutmeg, mix well
5 - Stir in oats, mix well
6 - Drop by rounded teaspoonfuls onto ungreased cookie sheets (or covered by parchment paper)
7 - Bake 8-9 minutes for a chewy cookie or 10-11 minutes for a crisp cookie. Cook 1 minute on cookie sheet before transferring to cooling rack
THOUGHTS
These are a Christmas standard at my mom's house.
Lasagna
INGREDIENTS
8 oz. lasagna noodles
1 lb. ground beef
1/2 cup minced onions
1 teaspoon salt
1/2 teaspoon garlic salt
1 (32 oz.) jar spaghetti sauce
1 (16 oz.) package large curd cottage cheese
1 lb. mozzarella cheese, shredded
1 egg
DIRECTIONS
1 - Bring a large pot of salted water to a boil. Cook noodles for 8-10 minutes, drain
2 - In a large skillet over medium heat, saute beef, onions, salt, & garlic salt until browned
3 - Drain fat, add sauce and bring to a boil
4 - Reduce heat and simmer 15-20 minutes
5 - While simmering, mix 1 egg into the cottage cheese
6 - Preheat oven to 350 degrees. Grease 9X13 glass baking dish
7 - Line dish with 3 noodles
8 - Spread 1/3 of the sauce over the noodles
9 - Spread 1/3 of the cottage cheese cheese/egg mixture over the sauce
10 - Spread 1/3 of the mozzarella over the cottage cheese
11 - Repeat 7-10 two more times
12 - Cover and bake for 60 minutes at 350. Remove the aluminum foil cover after 45 minutes so the cheese can brown. Let stand 10 minutes before serving.
THOUGHTS
Easy lasagna recipe that was even better as leftovers the next day.
8 oz. lasagna noodles
1 lb. ground beef
1/2 cup minced onions
1 teaspoon salt
1/2 teaspoon garlic salt
1 (32 oz.) jar spaghetti sauce
1 (16 oz.) package large curd cottage cheese
1 lb. mozzarella cheese, shredded
1 egg
DIRECTIONS
1 - Bring a large pot of salted water to a boil. Cook noodles for 8-10 minutes, drain
2 - In a large skillet over medium heat, saute beef, onions, salt, & garlic salt until browned
3 - Drain fat, add sauce and bring to a boil
4 - Reduce heat and simmer 15-20 minutes
5 - While simmering, mix 1 egg into the cottage cheese
6 - Preheat oven to 350 degrees. Grease 9X13 glass baking dish
7 - Line dish with 3 noodles
8 - Spread 1/3 of the sauce over the noodles
9 - Spread 1/3 of the cottage cheese cheese/egg mixture over the sauce
10 - Spread 1/3 of the mozzarella over the cottage cheese
11 - Repeat 7-10 two more times
12 - Cover and bake for 60 minutes at 350. Remove the aluminum foil cover after 45 minutes so the cheese can brown. Let stand 10 minutes before serving.
THOUGHTS
Easy lasagna recipe that was even better as leftovers the next day.
Pulled Pork
INGREDIENTS
1 whole pork butt (Boston Butt)
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne (aka red pepper)
DIRECTIONS
1 - For rub, mix all dry ingredients in a bowl
2 - Rub pork with rub
3 - Place in a large plastic bag and refridgerate over night
4 - In the morning, take out the pork and re-rub
5 - Let sit at room temperature for 2 hours
6 - Roast uncovered in oven at 250-275 degrees until falling apart tender for 7-8 hours. When done, the internal temperature of the pork should be 195-200 degrees.
7 - Pull pork into pieces and serve.
THOUGHTS
Very easy and very good. Be prepared to hurt yourself while pulling the pork because it is way too hard to wait for it to cool. Tips on size of boston butt: bone-in - 2 servings per pound, boneless - 3 servings per pound.
1 whole pork butt (Boston Butt)
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne (aka red pepper)
DIRECTIONS
1 - For rub, mix all dry ingredients in a bowl
2 - Rub pork with rub
3 - Place in a large plastic bag and refridgerate over night
4 - In the morning, take out the pork and re-rub
5 - Let sit at room temperature for 2 hours
6 - Roast uncovered in oven at 250-275 degrees until falling apart tender for 7-8 hours. When done, the internal temperature of the pork should be 195-200 degrees.
7 - Pull pork into pieces and serve.
THOUGHTS
Very easy and very good. Be prepared to hurt yourself while pulling the pork because it is way too hard to wait for it to cool. Tips on size of boston butt: bone-in - 2 servings per pound, boneless - 3 servings per pound.
Artichoke Spinach Dip
INGREDIENTS
1 cup mayo
1 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grated parmesan cheese
10 oz. frozen chopped spinach, thawed & squeezed
1 cup marinated artichokes, chopped
2 cloves garlic, minced
DIRECTIONS
1 - In a small bowl, combine ingredients in order, mixing after each addition
2 - Place in a small, lightly buttered casserole dish
3 - Bake for 30 minutes at 325 degrees or until top begins to brown & bubble.
4 - Serve with sliced french bread or crackers
THOUGHTS
This thing makes people think I'm a really good cook. It is the perfect combination of cheese, spinach & artichoke and it's EASY.
1 cup mayo
1 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups grated parmesan cheese
10 oz. frozen chopped spinach, thawed & squeezed
1 cup marinated artichokes, chopped
2 cloves garlic, minced
DIRECTIONS
1 - In a small bowl, combine ingredients in order, mixing after each addition
2 - Place in a small, lightly buttered casserole dish
3 - Bake for 30 minutes at 325 degrees or until top begins to brown & bubble.
4 - Serve with sliced french bread or crackers
THOUGHTS
This thing makes people think I'm a really good cook. It is the perfect combination of cheese, spinach & artichoke and it's EASY.
Rosemary Pork Chops
INGREDIENTS
1/2 cup soy sauce
1/4 cup water
3 tablespoons brown sugar
1 tablespoon dried rosemary, crushed
4 (6 ounce) boneless pork loin chops
DIRECTIONS
1 - In a large resealable plastic bag, combine the soy sauce, water, brown sugar and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 hours.
2 - Drain and discard marinade. Place the chops in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until juices run clear.
THOUGHTS
Delicious!!! I can only imagine how juicy they would be if I had marinated them for longer than 45 minutes. I would also suggest using a meat thermometer for cooking since the thickness of the pork can vary so greatly. Pork should be cooked to an internal temperature of 175.
1/2 cup soy sauce
1/4 cup water
3 tablespoons brown sugar
1 tablespoon dried rosemary, crushed
4 (6 ounce) boneless pork loin chops
DIRECTIONS
1 - In a large resealable plastic bag, combine the soy sauce, water, brown sugar and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 hours.
2 - Drain and discard marinade. Place the chops in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until juices run clear.
THOUGHTS
Delicious!!! I can only imagine how juicy they would be if I had marinated them for longer than 45 minutes. I would also suggest using a meat thermometer for cooking since the thickness of the pork can vary so greatly. Pork should be cooked to an internal temperature of 175.
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