Saturday, January 31, 2009

Chocolate Trifle

I made this for Christmas dinner and it was fabulous. Not too rich and super easy to make!

Chocolate Trifle
Source: Allrecipes
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1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy


1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

I'm a slacker.

I know its been a while since my last post but I have a good excuse! We recently found out we are expecting a baby in August! So most of my time has been spent napping when I'm not at work. Gah, I love my bed. I promise as soon as I can stand to look at raw meat again, I'll be back with some new recipes. In the meantime, I have a few from the holidays that I haven't blogged about, so stayed tuned.

I was also given a blog award by both uncanny from Adventures in my Freezer and Ashley at Senora Espanola because they think my blog is refreshing, like lemonade. Thanks guys!

Saturday, December 27, 2008

Antipasto Pasta Salad

I made this for a Christmas luncheon we had at work and it turned out really good. I've been looking for a go-to pasta salad recipe and this is it. I made the salad and dressing the night before and mixed in the dressing about an hour before serving after reading some reviews. It kept the salad moist.

Antipasta Pasta Salad

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste


1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Saturday, December 20, 2008

Cheesey Bacon Dip

If I could choose a sixth food group, it would be dip. I could eat dip everyday, through sickness and health, til death do us part. diiiippppp.

This is one of my favorite dip recipes maninly because it combines two of the wonders of the food world. Cheese and bacon. It makes me tear up, its so beautiful.

Cheesey Bacon Dip
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1 8 oz block of cream cheese, softened
1 bag of shredded cheese, mild or sharp
1 16 oz. jar of sour cream
3 oz jar of bacon pieces (recommended: Hormel)
1 cup of chopped green onions


1. Preheat oven to 350. Combine all ingredients and place in oven safe dish.

2. Cover in foil and cook for 35-45 minutes.


Friday, December 5, 2008

Pumpkin Puppers

This is my three year old lab named Roxy. She enjoys long walks, humping t-shirts, destroying remotes, and playing frisbee. Her favorite snacks are dog treats, dog treats, dog treats, and occasionally her own feces. I bet you're hungry now!

I decided to make my pretty girl some homemade dog treats after my mom recommended this recipe. She had purchased some of these at a bake sale and her picky dogs gobbled them right up so she asked for the recipe. (In case you are wondering, we asked a vet whether pumpkin was okay for dogs and he confirmed that its good for them!)

Pumpkin Puppers
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4 Cups (500g) whole wheat flour
2 Cups (200g) wheat germ
1 15 Ounce can of pumpkin
1 Cup water
2 Tablespoons vegetable oil
4 Tablespoons pumpkin pie spice
2 Tablespoons Honey

1. place all ingredients in a large bowl. Mix thoroughly to combine.

2. Roll out dough on a floured surface to about 1/4 inch thick and cut into desired shapes.

3. Place cookies on an ungreased foil-lined baking sheet. and bake in a pre heated oven 325 degrees, for 30 to 35 minutes. Makes about 5 dozen cookies.

She loved them so much after I gave her one she followed me around for an hour.

Tuesday, December 2, 2008

Let there be Cake Balls

This is part two of my Thanksgiving-I'm-not-just-bringing-chips throwdown. These are super easy but a bit on the sweet side. Anything that requires a box cake is a friend of mine. To make them less sweet, cut back on the amount of icing you put in.

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.) (I used 3/4 can)
16 oz semi-sweet chocolate
white chocolate (optional)
food coloring (optional)

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting.

3. Roll mixture into quarter size balls and lay on cookie sheet.

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in a saucepan on med-low, constantly stirring so chocolate doesn't burn.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Optional: Melt white choclate in a saucepan until completely melted. Add food coloring and drizzle across balls while they are still wet.
I seriously thought my husband was going to cry when he saw me destroy the freshly made red velvet cake (his favorite).

Thursday, November 27, 2008

Do the Oreo Truffle Shuffle

I made these truffles for the first time last year when the recipe was circulating the internet cooking world and I've never looked back. They are so simple to make and taste like they took hours! This year when I asked what I should bring to my husband's grandmother's house for Thanksgiving I was told potato chips for the evening leftover turkey sandwich meal. Chips? Thats it? I was very disappointed because it would have given me a reason to bake since I've been trying to cut back on my random baking sessions that has left my waist in expanding proportions.

So I decided to be a rebel and make some truffles and cake balls (post to follow). They could munch on these before and after the meal, plus they are a favorite of my husbands!

Oreo Truffles
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1 package (3 sleeves) Oreos
8 oz cream cheese (softened)
16 oz semi-sheet chocolate

For decorating: (optional)
white chocolate
cookie crumbs

1. Crush Oreos either using a food processor or a freezer bag and a meat tenderizer (my preferred method). Mix cookie crumbs and cream cheese until when blended using a mixer or wooden spoon.

2. Line a cookie sheet with wax paper. Shape cookie mixture into one inch balls and place on sheet. Put baking sheet in freezer for 10-15 minutes so truffles can firm up.

3. Melt chocolate in saucepan on low, continuously stirring so chocolate doesn't burn. Once completely melted, dip balls into melted chocolate and place back on wax papered covered cookie sheet. I found that the easiest way is to use a fork in a spoonlike form. Not stabbing but ladling and allowing excess chocolate to drip back into pan through the prongs.

4. Sprinkle with cookie crumbs, sprinkles, or drip white chocolate onto the truffles to decorate. Refrigerate for at least one hour. Store in a tightly covered container or can be frozen.