Super Moist Fudge Bundt Cake

November 25, 2008 at 2:14 am | Posted in Cakes, chocolate, Dessert | 3 Comments

Let me just say – the name of this cake is no lie.  This is one of the most moist cakes that I have ever made.  The chocolate flavor is awesome and it’s an easy cake to bake if you need a quick something to take to a work event, carry in, etc.  I had this at my best friend’s wedding rehearsal dinner and I immediately wanted the recipe.  I am not a huge sweets fan, but I’m telling you – if you get a chocolate cake craving – MAKE THIS!

(Recipe from my friend’s friend Diane)

Ingredients

1 devils food cake mix
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup vegetable oil (I use canola)
1 1/2 cups semi-sweet chocolate chips

Directions

Place all ingredients except chocolate chips in a large mixing bowl. Blend with an electric mixer for 1 minute. Stir down sides. Continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (i.e. greased and floured) bundt pan. Bake 45-50 (I baked about 55 minutes) minutes at 350 degrees. Cool 20 minutes. Invert onto serving platter. I usually dust mine with powdered sugar for an elegant look before digging in.

Pig Rating:  The Pig said this one was just okay, but the Pig is the pickiest dessert eater I have ever seen.  Don’t believe him!  ; )

Mrs. Pig Rating:  I LOVE LOVE LOVE this one!  I can’t say enough how good I think this one is. 

Mrs. Pig co-workers rating:  My co-workers thought this was awesome.  They were amazed how moist it was even 2-3 days later.  They said I can make it anytime I want to.  🙂

Heaven in a Wonton Wrapper…

November 17, 2008 at 12:35 am | Posted in appetizer, Chicken, football food, Mexican food | 4 Comments

I tried making these once before going off of someone telling me the recipe, but not actually having the recipe in which these were originally made.  When I made them before they were just okay, which was not good enough for me.  We went to a Halloween party a couple weeks ago and our friend had made these and they are one of our favorites.  I emailed her for the recipe and she was nice enough to give it to me.  This time when I made these they were most excellent!!!  I cut this recipe in thirds to make for just Tommy and I tonight for dinner.  These are definitely not healthy so not something to eat all of the time but definitely on our list to make again for a fun night!

Recipe from my friend Karen

Ingredients

1 pkg wonton wrappers (makes 50), sold in produce section at Schnucks
                 or
1 pkg egg roll wrappers cut in quarters  (makes 80)
3-4 chicken breasts boiled shredded into small pieces
2 packages shredded taco cheese
1 regular size bottle Hidden Valley Ranch salad dressing (regular – not light or fat free)
chili powder
1 diced green pepper (I used green onions chopped thinly)

Directions

preheat oven to 425….push wonton wrappers into muffin tins, they will resemble mini taco salad bowls…bake 3-4 minutes until edges are brown.  Continue with all wrappers until they are complete.  Arrange baked shells on cookie sheets.
 
Mix shredded chicken and entire bottle of ranch dressing.  Add as much chili powder you wish….I probable use about 1 or 2 tsp.  Fill shells with chicken mixture and sprinkle each one with addtl’ chili powder.  Top with green peppers and cheese.  Put back into oven until cheese is melted.  Approx 2-3 min.

Mrs. Pig Rating:  These are to die for.  I could eat these until I was sick.  They are pretty easy to make and I have never heard a bad thing about them.  I recommend you go make them…NOW!  We both thought they were really rich though – we aren’t used to dressing that isn’t oil/vinegar based and we only eat fat free so this was insane for our taste buds!

Pig Rating:  The pig says, “Tell your blog that the Pig gives this recipe all hooves up!”  He loves these things.  LOL

Pumpkin Mufcakes with Vanilla Bean Cream Cheese Frosting

November 17, 2008 at 12:27 am | Posted in bread, Cupcakes, Dessert, Muffins, Pumpkin | 1 Comment

Mufcakes is a word I just made up.  Don’t you like it?  It was either that or cuffins.  I liked mufcakes much better.  You see, the reason I am calling these mufcakes is because I actually  used a muffin/bread recipe to make these, but I put icing on them so I’m not sure they were really a muffin anymore…?  I’m overthinking this.  🙂  Sheridan and I made these last weekend to take to my parents and my grandparents and we had a good time making them as always. 

I used this pumpkin bread recipe for the muffins and this icing recipe for the homemade vanilla bean cream cheese icing.  I figured it would turn out okay and boy was I right! 

This is a yummy fall recipe to make – it makes about 32-ish mufcakes.  I remembered I needed to take a picture after I had already taken a bite out of the last one so excuse the picture  🙂

Mrs. Pig Rating:  The combination of the most amazing pumpkin bread recipe ever and this to die for frosting made these SO FREAKING GOOD.  I definitely will be making these every year now.

Mrs. Pig Co-Worker Rating:  One of my co-workers said these were right up there with the apple spice cookie bars and those are her favorite thing ever so that was a great compliment!

“Citi’s Chicken”

November 10, 2008 at 4:40 pm | Posted in Chicken | 3 Comments

I haven’t blogged in awhile but don’t worry, I’m still cooking.  Just procrastinating along the way.  🙂  As you know, I adore Katie’s blog Good Things Catered. She has so many awesome recipes for dinner, desserts, etc.  I saw this chicken recipe awhile ago and I’ve been dying to make it so I did about a week ago.  Thanks for sharing this family recipe Katie!!!  I am not used to cooking with thighs and legs – I am much more of a boneless, skinless breast type person but since Tommy actually likes the other parts, I did it for this recipe. 

From Katie’s Blog:

Ingredients:
6 chicken thighs
6 chicken drumsticks ( I cooked a breast for myself)
1 egg
1 c. yogurt
1/8 c. olive oil
1/4 c. white wine (of chicken stock if you don’t use alch.)
2 tsp salt (I love Lawry’s garlic salt for this)
2 tsp freshly ground pepper
1/4 c. flour
3 c. cornflakes
1 1/2 c. oatmeal
2 garlic cloves
1 tsp fresh rosemary
1/2 tsp fresh thyme
1 tsp fresh oregano

Directions:
-Clean and pat dry chicken pieces.
-Place chicken into a large freezer bag.
-In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together.
-Pour mixture over chicken and seal bag.
-Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade.
-Marinade chicken at least one hour and up to 24.
-Preheat even to 400 degrees.
-In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading.
-Remove from bowl of food processor and place in a shallow dish or wide-bottomed bowl.
-Line a baking sheet with heavy duty tinfoil and top with wire baking rack.
-Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture.
-Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack.
-Repeat with all pieces of chicken.
-Reduce oven temperature to 350 degrees and place baking sheet in oven.
-Bake until internal temperature reaches 170 degrees, about 50-60 minutes.

Pig Rating:  The Pig was excited to have thighs and legs!  LOL  He thought this was a pretty good recipe.  He doesn’t like crispy outside as much as myself, but he did really like this.  He even ate the leftovers for lunch a couple of days.  : )

Mrs. PIg Rating:  This was super yummy!  I love the idea of “fried” chicken without it being fried and that is kind of how this was.  It was so crispy and juicy and I love that I could marinate it the day before then just fix it the next night for dinner.  Mmm….

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