Buttermilk Pancakes

I needed buttermilk yesterday for a red velvet cake and wasn't sure what to do with the rest. This morning I made a BIG batch of buttermilk pancakes, Yum!

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a griddle to medium high heat, lightly spray with cooking spray.

Pour the wet mixture into the dry mixture, using a whisk to blend. Stir until it's just blended together. Do not over mix! Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when nice and brown.

Crystal Palace Breakfast Potato Casserole

This is one of my favorite things at Crystal Palace, I found the recipe on AllEars.

Yield: 6 servings

Ingredients:

1/4 teaspoon Garlic Salt
1/4 teaspoon White Pepper
1/2 teaspoon Salt
3 cups Milk
1 cup Cheddar Cheese - mild, shredded
4 cups Potatoes - diced and cooked (I used the hashbrowns in a bag)
1/2 cup Flour
1/2 cup Onions - diced
1/4 cup Butter - melted

Method:

Dice and cook the potatoes, dice the onions and gather the remaining ingredients. Melt butter in a medium saucepan. Add onions and sauté about 2 minutes. Cook an additional 2 minutes. Add flour, stir to make a paste, called a roux. Cook the roux for about 5 minutes stirring constantly. Add 3 cups milk stirring until all lumps are gone. Cook mixture for 10 minutes while stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted.

You may refrigerate at this point until ready to use.

Place in pre-heated oven at 350 for approximately 10 minutes.

This was pretty good, but I think it could have used another cup of potatoes.

White Peach Sangria

This comes from my Bobby Flay, Boy gets Grill cookbook.

1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)

Fresh peaches, oranges, lemons, limes and apples sliced

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours.

Serve over ice.

Lemon Velvet Cake

Jimmy requested a chocolate trifle for his graduation party and then realized that I would need another dessert, I found this one on the Betty Crocker Website. It was very good!!

1 box Betty Crocker® SuperMoist® lemon cake mix )Water, vegetable oil and eggs called for on cake mix box)
1 package (3 oz) cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray). Make cake mix as directed on box, using water, oil and eggs. Pour into pans.

Bake and cool as directed on box for 8- or 9-inch round cake pans.

Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.

Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.

High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch pans.

Time Saver
For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting. (I just used two cans of whipped Vanilla frosting with the zest added in.)

Since I used 9 inch rounds, I didn't bother splitting them in half.

Antipasto Pasta Salad

1 pound tricolor Rotini
1/4 pound Genoa salami slices, cut into small pieces
1/4 pound pepperoni slices, cut into quarters
1/2 pound fresh Mozzarella cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 or 2 Roasted Red bell peppers, chopped
1 green bell pepper, chopped
3 tomatoes, seeded and chopped
1 can quartered Artichoke hearts
1/4 cup grated Parmesan cheese
1/2 to 3/4 bottle of Kraft's Tuscan House Italian Dressing
Salt and Pepper to taste

Cook the pasta in a large pot of salted boiling water according to package directions, do not over cook or the salad will get mushy. Drain, and cool under cold water. Drain well!!

In a large bowl, combine all of the ingredients and mix well.

Chill at least 1 hour before serving. Right before serving check to see if the salad needs a bit more dressing.

Mexican Rice Salad

I found this recipe called Mexican Rice Salad on another foodie blog called, Jamie Cooks It Up! I bookmarked it for Jimmy's Graduation Party. It was super easy and so good!!!

Salad:
5 C cooked rice (I used white long grain rice)
2-3 tsp salt
2 cans black beans
1 can corn
1 bunch green onions chopped
2 C shredded chicken
1/2 C chopped tomatoes (I like to seed my tomatoes)

Dressing:
1/4 C lime juice
2 tbs vinegar
2 tbs packed brown sugar
2/3 C oil (I used vegetable oil)
4 pickled jalapenos (I used about 5 slices from a big jar)
2 tsp chili powder
1 tsp cumin

Cook the rice according to package directions and let cool. I made it on Saturday and just put it in the fridge.

Cook and shred your chicken. (This time I just poached it, when I have more time I like to roast it in the oven. I actually just chopped it up. Again I did this on Saturday and put it in the fridge.)

Make the dressing in a blender.

In a large bowl, mix all the salad ingredients and pour dressing over top. Mix gently to combine.

Chill for at least 1 hour before serving. (I made it very early on Sunday morning)

Everyone that tried it yesterday, raved about it!!

Thanks to Jamie Cooks It Up! for posting this recipe!!! Stop on by her blog for more yummy recipes!!!

Hasselback Potatoes

I got this yummy recipe from one of my iVillage Moms.

Several Idaho baking potatoes or Yukon Gold potatoes
Several cloves of garlic, sliced
Coarse (Kosher) Salt
Freshly ground black pepper
Olive Oil

Preheat over to 400F.

Wash each potato. Cut slits into potatoes about 1/8 inch thick, but do not cut all the way through the potatoes (I put a wooden spoon on each side of the potato).

Place a slice of garlic in between each slice of potato. Cut more garlic as needed.

Drizzle potatoes with olive oil, and then sprinkle with coarse salt and freshly ground black pepper.

Bake at 400F for about an hour. Check--bake up to another 30-45 minutes if necessary.


Before, notice the wooden spoons.

Ready for the oven.

All done! Smells great!

Paula Deen's Cookies & Cream Cupcakes

A few weeks ago I picked up Paula Deen's Best Desserts Magazine and saw this recipe and immediately put a sticky note on it.

1 1/2 cups butter, softened
1 1/2 cups sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
1 1/2 cups whole milk
14 coarsely crushed cream-filled chocolate wafer cookies (Oreos)


Cream Cheese Frosting (recipe follows)
Garnish: miniature cream filled chocolate wafer cookies
Preheat oven to 350 degrees. Line 28 muffin cups with foil liners.

In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in crushed cookies. Spoon batter into prepared muffin cups. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Spread or pipe Cream Cheese Frosting evenly over cupcakes. Garnish with cookies, if desired.

Cream Cheese Frosting

(Makes 6 cups…and that is way to much. The rest is in the fridge waiting for some Carrot Cake something or other)

3/4 cup butter, softened
12 ounces cream cheese, softened
1/4 cup heavy whipping cream
9 cups confectioners’ sugar
In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Beat in cream until combined. Gradually add confectioners’ sugar, beating until smooth.

L.A Burger

I saw this a while ago in the Food Network Magazine, it is a Bobby Flay recipe and thought it looked good. I am on a little mission to try to make some jazzed up burgers. Last night's Southwest Burgers were really good!


Bobby's Perfect Patty

Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

Cheese

Your pick: Monterey Jack is a California favorite, but Bobby loves this burger with cheddar, too.

Avocado Relish

Avocado is one of Bobby's favorite ingredients. He mixes 2 chopped Hass avocados with 1/2 diced small onion, 1 minced jalapeno, the juice of 1 lime, 3 tablespoons chopped cilantro, and salt and pepper.

Watercress

L.A. doesn't do iceberg lettuce, so Bobby tops off the burger with this peppery green instead.

Tomato

One thick, juicy slice takes the place of ketchup.

Blueberry Cheesecake Bars

This recipe is also from my Betty Crocker, Super Moist Cakes for all Occasions.

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
3 eggs
1 jar (10 oz) blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.

Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.

Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.

Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 4, bake 45 to 50 minutes.

Southwest Burgers

Tonight I am going to be making a new kind of burger from my Pillsbury Hamburger and Chicken Magazine.

1 pound lean (at least 80%) ground beef
2 tbs Old El Paso Taco Seasoning (I use my own mix)
6 tbs Old El Paso Thick n' chunky salsa

Heat gas or charcoal grill. In a medium bowl, mix ground beef, taco seasoning mix and 2 tbs of the salsa. Shape mixture into 4 patties, 1/2 inch thick.

Place patties on the grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160 F.

To serve, top each burger with 1 tbs remaining salsa.

I think I am also going slice up and avocado to put on top and maybe some good cheddar or Monterey Jack Cheese.

Steak and Cheese Subs

While at the store this morning I found some nice thin steaks and I thought it would be good to have Steak and Cheese subs for dinner.

1 pound boneless thin sirloin steak
2 tablespoons unsalted butter
2 medium onions, thinly sliced and separated into rings
2 medium red or green sweet pepper, cut into thin strips
4 French rolls or hoagie buns, split
4 ounces thinly sliced provolone cheese
Salt and pepper to taste

Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.

Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional butter to skillet. Add beef salt and pepper; cook and stir over medium-high heat for 2 to 3 minutes or until done.

To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately.

Makes 4 servings.

Burger question of the day....

I have been reading all sorts of sites and magazines and it looks like the plain old burger is passe' and the new and upcoming things are stuffed burgers and really jazzed up burgers.

So my question...

Would you serve plain burgers or new and funky type of burgers at your next cookout? (or a combo). Please leave a comment with your thoughts. Thanks!!!

By funky, here are a couple of ideas;

Miami Burger with ham, Swiss and roasted garlic mayo

Philly Burger with sauteed onions and peppers with provolone

LA Burger with avocado relish (similar to guacamole) and lettuce and tomato

Pizza Burger, burger stuffed with pepperoni, mozzarella and pizza sauce

Mediterranean Stuffed Burger; stuffed with feta, oregano and topped with Roma tomato/sweet onion mixture

South West Burger; burger with taco seasoning and topped with a thick and chunky salsa

Garlic Lover's Chicken

This is what I plan on making for dinner, it comes from the Taste of Home Chicken Cookbook 2010.

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tbs minced parsley
1/2 tsp salt, optional
1/8 tsp black pepper
6 boneless skinless chicken breast halves
1/4 cup unsalted butter melted
1 to 2 garlic cloves, minced
2 tbs lemon juice

In a large resalable plastic bag, combine the bread crumbs, cheese, parsley, salt and pepper. Place milk in a shallow boll. Dip chicken in milk, then shake in the crumb mixture.

Place chicken in a greased 13x9 baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.

Bake, uncovered t 350 for 25 to 30 minutes or until a meat thermometer reads 170.

Root Beer Float Cake

The kids voted on Root Beer Float Cakes as my next test recipe.

1 box Betty Crocker® SuperMoist® white cake mix
1 can (12 oz) root beer (1 1/2 cups)
1/4 cup vegetable oil
3 egg whites
1 teaspoon root beer concentrate or 1 tablespoon root beer-flavored syrup
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1/3 cup crushed root beer-flavored hard candies (about 10)

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 28 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.)

High Altitude (3500-6500 ft): Heat oven to 375°F (350°F for dark or nonstick pan). Decrease oil to 2 tablespoons. In step 2, beat 1/4 cup water and 2 tablespoons Gold Medal® all-purpose flour into batter.

I only use 1/2 tbs of the Root Beer flavoring thinking it would be to over powering. It is really good, but I definitely could have used the other 1/2 tbs and it would have been fine. The cake is super moist and very light and fluff.

New England Coffee Company

I really love New England Coffee Company coffee at home. I even use my k-cup filter filled with New England Coffee Company coffee. During the warmer months I use my little 4 cup maker and make iced coffee. When brewing at home for iced coffee, I always use double the recommended coffee grounds for hot coffee,that way the coffee doesn't get watered down with the ice.

This morning while I as on Facebook, up pops up an update from New England Coffee Company about Try Me Iced. So I clicked on the update and they are having a free give away! Want to know more about the free give away, check it out HERE.

So I purchased a few bags recently and just clipped off the UPC codes, taped them to the form and put it in the mail.

Woo Hoo in 6-8 weeks I will have a cool new New England Coffee Iced Coffee cup!

Check them out on Facebook or at their site.

Sweet and Sour Chicken Skewers

I have a few packs of boneless skinless chicken thighs in the freezer and wasn't to sure what to do with them. After searching online I found a recipe from Sandra Lee's Money Saving Meals and it sounds yummy. HERE is a link to all of the recipes in that episode.

1/2 cup apple cider vinegar
1/4 cup brown sugar
1/2 (20-ounce) can pineapple chunks, juice reserved
1 tablespoon cornstarch, mixed with 1 tablespoon water
1 red pepper, cut into 1-inch pieces
1 lb boneless skinless chicken boneless thighs about four thighs
Kosher salt and freshly ground black pepper
8 bamboo skewers, soaked in water for 30 minutes

Directions
Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.

Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.

Preheat a grill pan or an outdoor grill to medium heat.

On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

Chocolate-Cream Cheese-Peanut Butter Bars

I made these yesterday and woooo are they good!!! I spotted the recipe in my Betty Crocker Super Moist Cakes magazine.

Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Filling
1 1/4 cups semisweet chocolate chips
1/4 cup butter or margarine
1 package (8 oz) cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.

Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.

Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

Classic French Bread

Yummy!

I just made two loaves of French Bread. It "should" be turned into croutons tomorrow if it doesn't get eaten tonight.

This is for two pounds of dough.

1 1/2 cups warm water
1 tsp kosher salt
4 1/2 cups bread flour
3 tsp bread machine yeast
1 1/2 tsp garlic powder-optional
3 tbs shredded Parmesan cheese-optional

1 egg white
1 tbs water

Add water, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Split dough in half. Roll dough into a 15 x 10-inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until almost doubled in size, 10 to 15 minutes.

With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf.

Bake at 375F for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done - bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the bread[s] from the sheet[s]; cool on a wire rack

Montreal Steak Seasoning

This morning I pulled a steak out of the freezer and went in search of a marinade/seasoning. I ran out of Montreal Steak Seasoning which happens to be a favorite. I found a recipe online and cut some of the salt.

4 tablespoons salt (I only used 3)
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Measure all ingredients into a ziploc bag, seal and shake until thoroughly blended. Store in cool dry place.

I also pulsed this a couple times in my spice grinder (aka old coffee grinder) This is great as is or if you want to make a marinade you can put 1/3 cup of water, 3 tbs vegetable oil, 3 tbs white vinegar and a couple tablespoons of the seasoning in a ziploc bag and up to 2 pounds of meat.

Simple Croutons

I have been wanting to try and make croutons this spring because the kids, ok mainly Jimmy inhales croutons with his salad at night. It seems like I am always running out of them. I found this recipe in Emeril's 20-40-60 cookbook. I cannot believe how easy they were.

1 French baguette (about 12 ounces), preferably day-old, cut into 1/2-inch dice
1/2 cup extra-virgin olive oil
3/4 teaspoon Emeril's Original Essence or Creole Seasoning
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 300°F.

Combine all of the ingredients in a large mixing bowl, and toss quickly to coat the croutons well.

Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, until crisp all the way through and golden, 25 to 30 minutes.

Remove from the oven and set aside to cool completely.

Store in an airtight container at room temperature.

Yield: About 6 cups

Cafe' Coffee Cookies

I found this recipe in my Betty Crocker Supermoist Cake magazine. I love coffee, chocolate and cookies, so this looks perfect.

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon instant coffee granules or instant espresso coffee (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)

Coffee Drizzle
1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
1/2 cup powdered sugar

Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.

Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.

Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.


Well this was a weird dough. It did not come together very well and seemed very dry. I didn't have any nuts and subbed chips for the chunks.

I used my ice cream scoop and baked them for about 15 minutes. After I let them cool and put the glaze on.

They are an ok cookie, I wished it had more coffee flavor I should have made them smaller. The glaze tasted pretty good.

It only made 12 huge cookies.

I think next time, I will just make a Toll House cookie dough and add the coffee granules and glaze them.

Emeril Costume

Just in case you thought I was joking when I said I even dressed up as Emeril. Here is a little proof. This was my cousin's annual Halloween Party in 2003.


Close up, I sprayed my hair black and slicked it back. Used some black eyeliner to make black eyebrows and Emeril's mole.


Full outfit; black leather loafers, white socks, black dockers rolled up a bit to show off the socks, white apron, white chef coat that I put his "E" on with green fabric paint and my t-shirt was from Emeril Live and on the back it said "Pork Fat Rules".

How's that for a costume???

Blueberry Muffin Cake

I made this cake after I made some pumpkin muffins. I like this cake because it is not overly sweet and doughy like some blueberry muffins can be.

1/2 cup Whole Wheat flour
1 cup White flour
1 pinch if salt
1 tsp baking powder
zest of 1 orange
3/4 cup brown sugar
1 cup fresh blueberries (I only had frozen so I thawed them)
2 eggs slightly beaten
1/2 cup milk
2 Tbs melted unsalted butter

milk to glaze
Brown sugar

Preheat oven to 425. Spray an 8 inch round cake pan with cooking spray.

Sift together the flour, salt & baking powder.
Stir in the orange rind, sugar & berries. Whisk the eggs, milk & butter together. Stir the liquid mixture into the dry mix & mix well.
Transfer to the prepared pan.

Place pan in oven above the center rack, Bake for 25 to 30 minutes.
Remove the cake from the oven, glaze with milk & sprinkle with the brown sugar.
Return to oven to bake for another 5 minutes.
Serve warm or cold.

Emerils Pasta Primavera

Anyone who knows me, knows that I love Emeril! It was a huge honor to meet him and have him sign one of my cookbooks. (I even dressed up as him for Halloween years ago and had Victoria in a pig costume so she could be Pork Fat) Anyway I am going to make his Pasta Primavera from his new cookbook 20-40-60.



1 pound rotini or penne pasta
5 tbs butter
2 cups chopped red onion
1 cup chopped red bell pepper
2 tsp salt, plus more for the pasta water
1 tsp freshly ground black pepper
1 1/2 tbs minced garlic
1 pound zucchini or yellow squash halved lengthwise and cut crosswise into 1/2 inch moon pieces (about 4 cups)
2 cups frozen mixed peas and carrots
1 cup diced canned tomatoes with juices
1/2 cup finely grated Parmesan-Reggiano cheese plus more for serving
1/2 cup thinly sliced basil (optional)
1/3 cup extra virgin olive oil


Bring a large pot of salted water to boil. Add he rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water and set aside.


While the pasta is cooking, met the butter in a 14 inch saute pan over medium high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 tsp salt, black pepper and garlic and cook for 1 minute longer. Add the squash and continue to cook stirring as needed, for 2 minutes. Add the peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring for 2 minutes.


Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined,1 to 2 minutes.


Remove from the heat and fold in the the cheese and basil if desired. Then drizzle with the olive oil. Garnish with more cheese, if desired. Serve hot.

Mexican Chocolate Cake

This recipe also comes from the Betty Crocker Supermoist Cakes for all Occasions.

1 box Betty Crocker® SuperMoist® devil's food cake mix
1 teaspoon ground cinnamon (I used 1/2 tsp Saigon cinnamon and 1/2 regular ground cinnamon)
Water, vegetable oil and eggs called for on cake mix box

Caramelized-Sugar Frosting

3/4 cup granulated sugar
1/3 cup butter
4 to 5 tablespoons milk
3 cups powdered sugar

Heat oven to 350°F (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box using water, oil and eggs--except add cinnamon to cake mix.

Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.

Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered at room temperature.

Italian Sub Sandwiches

1 1/2 pounds Italian sausage links, cut into 1/2 inch pieces
2 medium onions, thinly sliced
2 medium red peppers, thinly sliced
2 medium green peppers, thinly sliced
1 garlic clove, minced
3 medium tomatoes, chopped
1 tsp dried oregano
Salt and Pepper to taste
Provolone cheese

8 submarine sandwich buns, about 10 inches, split

In a large skillet, cook sausage over medium heat just until no longer pink; drain. Add the onions, peppers and garlic. Cover and cook for 25 minutes or until vegetables are tender, stirring occasionally. Add tomatoes and oregano. Cover and simmer for 5 - 6 minutes or until tomatoes are cooked. Season with salt and pepper.

Fill each roll to your liking and place provolone cheese on top. Place top bun and let cheese melt a bit.

Pink Cadillac Margarita

I am making this to go with dinner tonight. I am not a fan of tequila drinks. I haven't tried one in years because they always taste harsh to me. Anyway I am going to give it another try. I got the recipe for Pink Cadillac Margarita from the true margarita source, Jimmy Buffet.

PINK CADILLAC MARGARITA

1.5 oz. Margaritaville Last Mango™ Tequila
.5 oz. Cointreau®
3.5 oz. Margaritaville® Margarita Mix
Splash of cranberry juice

Combine ingredients in a shaker. Shake and pour into a margarita glass with ice. I even bought a set of Margarita glasses.

Guacamole

I found this recipe on The Amazing Avocado site and it is really good!! I usually just make half a batch and use a jalapeno pepper.

Serves 5-8

5 ripe Hass Avocados from Mexico
3 Roma tomatoes, seeded and diced
1 Serrano chile, finely diced
3 cloves of garlic, chopped
1/2 cup chopped cilantro
Juice of one lime
3 tbs. extra virgin olive oil
Sea salt to taste


Halve Hass Avocados and remove seeds.

Cut into medium chunks (about a half inch thick) inside the Avocado shells, then scoop into a bowl with a spoon.

Add remaining ingredients and mix well. (Don’t mash it into a paste; leave somewhat chunky.)

Season with salt and taste, then mix a little bit more to combine thoroughly.

All ingredients can be adjusted to suit your taste. Pair with corn chips

Fajita Seasoning

I just do not like packages of fajita seasoning, it is like a packaged salt lick.

This recipe is equal to one package of seasoning mix. Like the taco seasoning recipe I posted a while back, you can make a large batch and keep it in a resealable bag or gladware container.

1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt (more or less to your taste)
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube (I hate using them, but if I have to I use the reduced sodium ones)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon cumin

Tostitos Dipping Strips

Have you seen these???

I spotted them at Walmart this morning and picked up a bag for guacamole tonight. They have to be way better than trying to stuff a regular chip or scoop in your mouth right???

Margarita Pie

It's time to celebrate!!! Happy Cinco de Mayo!!

1/2 cup unsalted butter
1/4 cup sugar
1 1/4 cups of crushed pretzels (crush them into small bits, you don't want large pieces)

1 (14 ounce) can sweetened condensed milk
1/3 cup lime juice
1 tablespoon tequila (can leave out if kids will be eating it)
1 tablespoon Cointreau

Zest of 1 lime
1 cup whipped cream or cool whip

Melt unsalted butter and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan. Put into the freezer while you make the filling.

Combine condensed milk, lime juice, alcohol and lime zest.

Fold in whipped cream/cool whip.

Pour into pie crust and freeze for 4 hours.

Trying to make this more user friendly

After spending a few hours moving any and all entries that pertain to Victoria, I have opened up my blog to the public again. I have a seperate blog for Master Chef Victoria. If you would like to view it, please let me know and I will invite you, her's is set to private.

Carrot Muffins

This morning I noticed that the muffin stash in the freezer was all gone. I wanted to try something different and I found this recipe on Food Network. It is from Ellie Krieger so it is healthy too! She calls them Carrot Cupcakes with Cream Cheese Frosting.

I just made these and they are so good!

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts

4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Directions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

Caramel Latte Cake

This recipe is also from the Betty Crocker Magazine, Super Moist Cakes for All Occasions.

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups warm water
1 tablespoon instant espresso coffee granules
1/3 cup butter or margarine, melted
3 eggs

Filling
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1/2 cup hot water
3 tablespoons instant espresso coffee granules
1 tablespoon dark rum or 1 teaspoon rum extract plus 2 teaspoons water

Frosting and Garnish
1 cup whipping cream
1/4 cup powdered sugar
2 oz semisweet baking chocolate, chopped or 1 teaspoon cocoa


Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

In large bowl, place cake mix. In 2-cup glass measuring cup, stir 1 1/4 cups warm water and 1 tablespoon espresso granules until granules are dissolved. Add espresso mixture, butter and eggs to cake mix. Beat with electric mixer on low speed 30 seconds; scrape bowl. Beat on medium speed 2 minutes longer. Pour batter into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on cooling rack 15 minutes.

Meanwhile, pour dulce de leche into medium microwavable bowl. In small bowl, mix 1/2 cup hot water, 3 tablespoons espresso granules and the rum; stir into dulce de leche until smooth. Microwave uncovered on High 2 to 3 minutes, stirring after about 1 minute with wire whisk, until pourable. Set aside while cake cools.

Poke cooled cake every 1/2 inch with handle end of wooden spoon. Pour dulce de leche mixture evenly over cake; spread mixture over top of cake with metal spatula to fill holes. Run knife around sides of pan to loosen cake. Cover; refrigerate 2 hours.

In medium bowl, beat whipping cream and powdered sugar on high speed until stiff. Spread whipped cream evenly over chilled cake. Sprinkle with chopped chocolate. Store covered in refrigerator




Sharing on:
Melt in your mouth Monday #12
Mom's Crazy Cooking #28

Smore Cookie

Yesterday I was peeking through on of my favorite sites called Food Gawker, when I spotted this recipe. I mean..who doesn't love cookies and smores. I had all the ingredients in my pantry.

1 3/4 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped


In a stand mixer, combine the butter and sugars until fluffy.

Mix in egg and vanilla until combined. Add the flour, graham crumbs, salt, and baking soda, mix well. Stir in the chocolate chips.

Refrigerate dough for about an hour.

Preheat oven to 375ºF.

Drop by rounded tablespoon (I used a medium cookie scoop ~ 1.5 tbsp) onto cookie sheets. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of a Hershey's bar into each cookie. Return to the oven and bake an additional 2-3 minutes until fully cooked. Cool cookies on a wire rack.

Makes 3 dozen cookies

These are so good and taste even better warm.

Raspberry Lemonade Cake

I made this yesterday. The recipe came from my Betty Crocker Super Moist Cakes for all Occasions magazine.

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired


Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

I think I would skip the last step of putting on the liquified jello mixture. It looked gory not pretty.

It was good and very light.

What should my next dessert be?

I am still trying out all sorts of desserts from my Betty Crocker Super Moise Cakes for all occasions magazine.

What should I make on Saturday?

Caramel Latte Cake
Raspberry-Lemonade Cake
Italian Pignoli Nut Cookies
Chocolate Cream Cheese Peanut Butter Bars
Chocolate Raspberry Cheesecake Bars
Blueberry Cheesecake Bars
Blueberry Cake Bars
Chewy Chocolate Oat Bars

Please leave a comment on which recipe I should make this weekend.
Thanks
Lynn

Quick Pasta Salad

Jimmy requested a carbo load night because he has a big meet tomorrow. I just didn't feel like making spaghetti and sauce. It is to nice out to be cooking inside. So I tossed out the idea of a pasta salad and he said sure!

I don't have a "written" recipe for pasta salad, I just kind of toss together what I have. The "dressing" must be Kraft's Tuscan House Italian though.

So what do I put in my pasta salad? Usually it is wheat pasta, but Jimmy wanted white pasta this time.

1 to 2 pounds shaped pasta (cooked, drained and rinsed until cool), this time it is rotini

1 red bell pepper, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 English cucumber, diced

1 or 2 tomatoes, chopped

2 or 3 stalks of celery chopped

3 carrots, peeled and cut in half then sliced

Enough Italian dressing to make moist.

Sometimes, I will add some shredded cheddar or mozzarella too.

Put everything in a big bowl and mix gently. Add a little cracked black pepper and refrigerate for 2 to 4 hours.

Exotic Grilled Chicken

This sounded like a good recipe to make for dinner tonight along with a HUGE pasta salad. This also comes from the Taste of Home Chicken Cookbook.

1/4 cup soy sauce
3 tbs canola oil (I used light olive)
2 tbs water
1 tbs dried minced onion
1 tbs sesame seeds
1 1/2 tbs sugar
2 cloves of garlic, minced
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp cayenne pepper
1 broiler/fryer chicken cut up (I am using 4 boneless skinless chicken breasts)

In a large resealable plastic bag, combine the first 10 ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken. Grill chicken skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade.

Tiramisu Cheesecake Bars

I made these yesterday. I was not to thrilled with the topping last light. It just tasted a bit to tart from the cream cheese. I also dusted it with cocoa powder. Today the topping seems to have mellowed out a bit and before I would serve them again, I would let them come up to room temp for about 15 minutes. Otherwise the cookie base is a bit hard.



Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg, slightly beaten

Filling
2 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules or crystals
2 teaspoons vanilla
2 eggs
1 cup miniature semisweet chocolate chips

Topping
6 oz cream cheese, softened
1/2 cup whipping cream
Chocolate curls, if desired


Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.

Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.

In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.

Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator

Taste of Home Chicken Cookbook 2010

This is the magazine that I have referenced a couple times lately. On the cover it says to display until May 24, 2010 just in case anyone one wanted to buy it. I think I got it at Walmart or Books A Million. You can also buy it right on the Taste of Home website.

Spicy Seasoned Chicken

This is what I am making for dinner tonight, it also is from my Taste Of Home Chicken Magazine.

1 pound boneless skinless chicken breasts, cut into strips
1 tsp ground cumin
1 tsp garlic powder
1 tsp chili powder
1/2 salt
1 tbs canola oil
4 flour tortillas (8 inch), warmed

In a plastic bag toss chicken with the spices.

In a large skillet, saute the chicken in oil until chicken is no longer pink. Serve in flour tortillas with your favorite taco toppings.

Herbed Barbecued Chicken

I made this last night for dinner, it came from my Taste Of Home Chicken Magazine.

2 tbs olive oil
2 tbs soy sauce
2 tbs Worcestershire Sauce
1 garlic clove, minced
1 tbs dried parsley flakes
1/2 tsp dried rosemary, crushed (I just used a stalk from outside and pulled off the leaves)
1/2 tsp rubbed sage
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp pepper
4 boneless skinless chicken breast halves.

In a large resealable plastic bag, combine the first 10 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken covered, over medium heat for 5 to 8 minutes on each side or until a meat thermometer reads 170.

I sliced this up and it was served on top of a big salad that had a couple different kinds of lettuce, bell peppers, cucumber, tomato, carrots, and shredded cheddar cheese.

Red Velvet Whoopie Pie

I got this recipe a while ago from my friend Stacey.

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below

Directions
Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.

To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Grasshopper Fudge Cake

Here is another great recipe from the Betty Crocker Magazine.

1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

This tastes fantastic and is very light.