This recipe came to me from a friend of my sister Sarah. It was so good! I didn’t have a Bundt pan, so I used cupcakes, and topped them with vanilla ice cream and magic shell. It was almost like eating a molten lava cake.
1 box devils food cake mix
1 pkg instant choc pudding
...4 eggs
1 c sour cream
1/2 c warm water
1/2 c oil
bag of choc chips
Mix all but the choc chips for 1 min on low. Scrape down sides of bowl and mix again for 2-3 min on med. Fold in choc chips and pour into a prepared bundt pan. Bake at 350 for 45-50 mins. Cool for 20 mins and then turn out on a plate. Sprinkle with powdered sugar and serve while still warm with vanilla ice cream. So yummy!
Sunday, June 19, 2011
BBQ Pulled Pork Sandwiches
www.jamiecooksitup.blogspot.com
Time: 10 minutes prep + 9 hours cooking
Yield: meat for 8 sandwiches
Recipe adapted from somewhere one line.....
1 3 pound pork roast (NOT FROZEN)
2 T olive oil
Montreal Steak Seasoning
3-4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
8 rolls
***NOTE:I used a Pork Sirloin Tip Roast because they have less fat, but a Pork Loin or Butt Roast would work as well.***
1. Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
2. Into a large hot skillet pour about 2 T olive oil. Throw your Pork Roast seasoned side down into the skillet. (Ok don't really ''throw" it. We don't want pork guts to be flung anywhere! Just lay it down gently. Seasoned side down.)
3. Grab your Montreal Steak Seasoning and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That's what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
4. Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
5. Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
6. Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
7. Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
Enjoy!
Time: 10 minutes prep + 9 hours cooking
Yield: meat for 8 sandwiches
Recipe adapted from somewhere one line.....
1 3 pound pork roast (NOT FROZEN)
2 T olive oil
Montreal Steak Seasoning
3-4 C Root Beer, Dr. Pepper or Coke
1 1/2 - 2 C Sweet Baby Rays BBQ Sauce
8 rolls
***NOTE:I used a Pork Sirloin Tip Roast because they have less fat, but a Pork Loin or Butt Roast would work as well.***
1. Place your pretty pork roast on a plate. Season it generously with Montreal Steak Seasoning. Pat the seasoning into the roast with your fingers.
2. Into a large hot skillet pour about 2 T olive oil. Throw your Pork Roast seasoned side down into the skillet. (Ok don't really ''throw" it. We don't want pork guts to be flung anywhere! Just lay it down gently. Seasoned side down.)
3. Grab your Montreal Steak Seasoning and sprinkle it on the unseasoned side of the meat. Let the pork roast get nice and brown. Turn it over and sear it on the other side as well. The Montreal Steak Seasoning will turn a bit crusty. That's what you want. A nice crusty sear. Yum. This will really give your meat a nice smokey/salty flavor. It should smell pretty darn fabulous, too.
4. Stab that bad boy Pork Roast with a couple of forks and transfer it to a large crock pot.
5. Pour the soda over the top of your meat. Cover and cook on low for 7 hours, or until the meat shreds nicely with a fork.
6. Remove the roast from the pan, shred it all up and place it back in the soda juices. Let it cook for 1 hour more.
7. Drain the juices from the pan and pour the BBQ sauce in. Stir it well to incorporate. Cook for 30-60 more minutes.
Serve on some nice rolls.
Enjoy!
BBQ Chicken Pizza
another good one from Jamie cooks it up!
www.jamiecooksitup.blogspot.com
Time: (Not including the dough) 10 minutes prep + 15 minutes baking
Yield: 1 twelve inch pizza
Recipe adapted from The Pioneer Woman
1 C grilled chicken strips, chopped
3/4 C Sweet Baby Rays BBQ Sauce
1 C mozzarella cheese, grated
1 C Parmesan cheese, grated
1/4 C red onion, sliced
2 T cilantro, chopped
1. Spread some olive oil on a stone, or baking sheet. Place the pizza dough on the stone...or sheet...or what ever you are using. Let it hang out there for about 5 minutes. Then, spread it out to the corners of the pan. You don't have to use a rolling pin here, just stretch it out with your pretty little fingers. If you happen to have big chubby fingers....well. All the better, I suppose.
2. Take some grilled chicken strips and slice cut them into chunks.
3. Pour the Sweet Baby Ray's over the top of the crust.
4. Sprinkle half of the cheese over the top of the sauce.
5. Then the chicken...
6. Then the onions...
7. Then the rest of the mozzarella and all of the Parmesan cheese.
8. Dot the top with a little bit more of the Sweet Baby Ray's. It's sweet, baby. Really sweet.
9. Bake at 450 for about 15 minutes, or until the cheese is bubbly and the underside of the crust is golden.
10. Sprinkle the cilantro over the top and vwalla, baby. You are going to be feeling pretty darn sweet your self.
www.jamiecooksitup.blogspot.com
Time: (Not including the dough) 10 minutes prep + 15 minutes baking
Yield: 1 twelve inch pizza
Recipe adapted from The Pioneer Woman
1 C grilled chicken strips, chopped
3/4 C Sweet Baby Rays BBQ Sauce
1 C mozzarella cheese, grated
1 C Parmesan cheese, grated
1/4 C red onion, sliced
2 T cilantro, chopped
1. Spread some olive oil on a stone, or baking sheet. Place the pizza dough on the stone...or sheet...or what ever you are using. Let it hang out there for about 5 minutes. Then, spread it out to the corners of the pan. You don't have to use a rolling pin here, just stretch it out with your pretty little fingers. If you happen to have big chubby fingers....well. All the better, I suppose.
2. Take some grilled chicken strips and slice cut them into chunks.
3. Pour the Sweet Baby Ray's over the top of the crust.
4. Sprinkle half of the cheese over the top of the sauce.
5. Then the chicken...
6. Then the onions...
7. Then the rest of the mozzarella and all of the Parmesan cheese.
8. Dot the top with a little bit more of the Sweet Baby Ray's. It's sweet, baby. Really sweet.
9. Bake at 450 for about 15 minutes, or until the cheese is bubbly and the underside of the crust is golden.
10. Sprinkle the cilantro over the top and vwalla, baby. You are going to be feeling pretty darn sweet your self.
Friday, April 29, 2011
Crock Pot Split Pea Soup
from favorite family recipes
**This makes quite a lot.. if you don't have a large crock pot, I would suggest halving the recipe.
1 pkg (about 2 1/2 c. or 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, coarsely chopped
3 medium potatoes, diced small
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c. or so)
1 tsp. minced garlic
1 tsp. Kosher Salt
1/2 tsp. pepper
1 bay leaf
Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with sliced french bread.
**This makes quite a lot.. if you don't have a large crock pot, I would suggest halving the recipe.
1 pkg (about 2 1/2 c. or 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, coarsely chopped
3 medium potatoes, diced small
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c. or so)
1 tsp. minced garlic
1 tsp. Kosher Salt
1/2 tsp. pepper
1 bay leaf
Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with sliced french bread.
Tuesday, April 26, 2011
Chicken and Black Bean Green Enchilada Rice Bake
from Jen at picky plate
2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
Saturday, April 16, 2011
Southwest Chicken Sandwich
I love this sandwich from the Zions lodge cafe and wish I had the recipe.
A marinated grilled chicken breast topped with a green chili and melted pepper jack cheese on a cracked wheat and oat dusted bun. Served with sides of chipotle aioli, lettuce, tomato, red onion,avacado and pickles
maybe I'll try this with a fajita marinade and see what happens!
A marinated grilled chicken breast topped with a green chili and melted pepper jack cheese on a cracked wheat and oat dusted bun. Served with sides of chipotle aioli, lettuce, tomato, red onion,avacado and pickles
maybe I'll try this with a fajita marinade and see what happens!
Recipe: Sour Cream Noodle Bake
from the pioneer woman
Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
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