Saturday, 31 March 2012

Peanut Butter Cup Chocolate Cake Mix Cookies

Recipe Courtesy of Cookies and Cups

- 1 box chocolate cake mix
- 2 eggs
- 1/3 cup canola or vegetable oil
- 1 8 oz. bag Reese's minis

1. Preheat oven to 350.
2. With your mixer, beat together cake mix, oil and eggs until combined. (I tried a mixer, but the batter go stuck)
3. Pour entire bag of Reese's Minis.
4. Mix on low until Reese's are evenly incorporated.
5. Roll the dough into tablespoon sized balls and place on a parchment lined baking sheet about 2" apart. Cookies will spread.
6. Bake 8-9 minutes.


Sunday, 25 March 2012

Chocolate Peanut Butter Cake

Courtesy of Kraft Canada

- 1 pkg. devil's food cake mix
- 1 pkg. cream cheese, softened
- 3/4 cup icing sugar
- 1/2 cup peanut butter
- 3 cups thawed Cool Whip, divided
- 6 squares semi-sweet chocolate

1. Prepare cake batter and bake in 13x9 inch pan as directed on package; cool completely.
2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add peanut butter, mix well. Blend in 1 cup Cool Whip; spread onto cake.
3. Melt chocolate as directed on package. Mix with remaining Cool Whip; spread over cake. Refrigerate 1 hour.

I made this in honour of my mother's birthday.  Happy Birthday Mom!

Wednesday, 21 March 2012

Macaroni and Cheese Casserole

Courtesy of Martha Stewart

- 4 tbsp. unsalted butter
- 3 cups elbow macaroni
- 2 cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- 1/2 tsp. seasoned salt
- 1/4 tsp. garlic powder
- 3 cups cheddar cheese, grated
- 1 1/2 cups mozzarella cheese, grated

1. Preheat oven to 375 degrees. Generously butter a 13 by 9 inch baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 tsp. salt, and 1/2 tsp. pepper; set aside. In another medium bowl, combine cheeses; set aside.
3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutres before serving.

**I prepared the dish ahead and kept it in the fridge, until the next day.


Monday, 12 March 2012

Sugar Topped Blueberry Muffins

Hello All,
I cannot believe it has been a month since I've posted.  I have really been slacking, I'm going to try and do better this month. 

Sugar Topped Blueberry Muffins
Courtesy of My Blessed Life

- 1 3/4 cups flour
- 1/4 cup sugar
- 2 1/2 tsp. baking powder
- 3/4 tsp. sea salt (I used regular salt)
- 3/4 cup milk
- 1 egg, well beaten
- 1/3 cup oil
- 1/2 tsp. vanilla
- 1 cup fresh blueberries
- 2 tsp. sugar
- 1 tsp. grated lemon rind (I did not use)

1. Preheat oven to 400 degrees. Sift together flour, sugar, baking powder and salt in a mixing bowl. Make a well in the center of dry ingredients. Combine milk, egg, oil and vanilla and add all at once to dry ingredients. Stir quickly with a fork, just until moistened. Toss blueberries and sugar together and gently stir into batter along with lemon rind.
2. Spoon batter into a greased muffin pan. Bake for 20-25 minutes. While muffins are still warm, dip tops in melted butter and then in sugar. Make approx. 12 muffins.