Half turtle half plain chocolate cheesecake! Thursday, Jul 31 2014 

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Greek Chicken Breast Tenders Tuesday, Jul 29 2014 

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These lovely tenders can be used in so many ways!! Chopped up and added to a salad. Stand alone with a rice side dish. The list goes on … They must be marinated for at least 8 hours ahead of time to utilize the maximum flavor.

Heres the marinade recipe. I used boneless skinless breast cut into strips.

1/2 cup olive oil

3 cloves garlic chopped

1 Tablespoon each Rosemary, Thyme and Oregano

Juice from 2 lemons

Mix together place chicken in for 8 hours or over night. Heat skillet on med high. Add chicken strips, brown and turn down to med, cook until juices run clear.

 

GIANT banana split cupcake!!! Monday, Jul 28 2014 

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Do you have a cabinet full of those cute little kitchen gadgets you never use? Ya I do. They are my weakness. Buy them use them once or twice and forget about them!! Here is one good example. The as seen on TV Magic Cupcake Maker. Why is it magic? Because after you buy it, it will disappear into the abyss of the never used again cabinet! OK brought it out today and whipped up this amazing GIANT Banana Split Cupcake!  Here’s the deal. The chocolate cake has pineapple in the cake. Filled with banana creme pudding, and sliced strawberries. Topped with caramel, chocolate syrup, whipped cream and a cherry on top!! Did I forget anything? Maybe nut, but the nuts in my house don’t care for them, so we left them off. Serve with a scoop of ice cream!!!

1 box Banana Cream Pudding (instant) pre make and have ready

caramel sauce

chocolate sauce

sliced strawberries

cherry for garnish

whipped cream

Chocolate Pineapple Cake Recipe

1/2 cup Butter softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1/2 cup cocoa

1 3/4 flour

1 1/4 tsp baking soda

1 tsp salt

1 21 oz can crushed pineapple.

Preheat oven to 350. Spray magic cupcake silicone pan with non stick spray. you will need to spray all 3 pieces.

Cream butter and sugar until light and fluffy. Add eggs and vanilla beat well. Slowly mix in cocoa. Mix together flour baking soda and salt, slowly add to butter mixture. Stir in pineapple by hand. Pour half into top and half into bottom. Place the filling mold on the top of the bottom pan. Bake for 35 – 40 mins. Remove top piece first. Bake bottom additional 10 mins. Cool and remove from pans. Once cool fill with pudding place sliced strawberries on top of pudding. Place top  on. I sprinkled with powdered sugar, drizzle caramel and chocolate syrup, . Right before serving top with whipped cream drizzle more of the syrups and top off with a cherry!! Serve …If any left over refrigerate or freeze.

Chocolate peanut butter sandwich cookies Friday, Jul 25 2014 

 

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If you love Reeses and who doesnt? You will love these! They are also amazing just as a double Chocolate Chip Cookie! The filling reminds me of the taste of a Reeses cup !! Num Num ok Here’s the recipe!

 

1 cup softened butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

2/3 cup cocoa

3/4 tsp baking soda

1/4 tsp salt (omit if using salted butter)

2 cups chocolate chips

 

Peanut Butter Filling

1 cup peanut butter

1 cup confectioners sugar

about 6 tsp milk or cream

Preheat oven to 350

In large bowl beat butter,sugar,eggs, and vanilla until light and fluffy. Mix together flour, cocoa, baking soda and salt. Slowly add to butter mixture. Stir in chocolate chips. drop by large spoonfuls onto ungreased cookie sheet. Bake 10 – 12 mins or just set. cool for a few mins transfer to cooling rack.

Filling

on low speed of mixer combine all ingredients.Once combined turn to med for about 3 -4 mins. Filling will be thick. Take spoonful roll into ball with palm of hand flatten. After cookies are cooled place flattened pb filling between cookies. ENJOY!!!

 

 

Crab Rangoon Friday, Jul 25 2014 

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Crab Rangoon is one of my absolute favorite appetizers! So much so, I can make it a meal 🙂 These bad  boys are amazing . They can be  a bit tricky to master at first. A little practice and you will be a pro 🙂 Ok so you need a pot of your choice of hot oil. Recipe itself is fairly simple. The trick is the pinching of the wontons and not letting them ooze out all that decadent cream filling!

Filling

1 Can crab meat drained

1 8oz pkg cream cheese.

3 or 4 green onion sliced

2 tsp soy sauce.

1/2 tsp salt

Combine all ingredients blend well.

Using 1 package wonton wrappers. Keep a small cup of water handy. Place small amount of filling on center of wrapper. dip tip of finger in water and run around the edge of wrapper. This will help adhere. Pinch each corner together on a diagonal all the way around until you have 4 points. I prepare all first then toss them in the oil a couple at a time.fry until they just start to golden. If left in too long the filling will cook out, They do require hands on supervision. Place on paper towels to drain and cool. Serve with sweet and sour sauce!