Homemade Oreos

I used to make these all the time with my roommates. So easy and much better than the storebought oreos...in my humble opinion. :-)

Homemade Oreos:
2 boxes devil food mix
2/3 cup oil
4 eggs

Mix by hand, drop spoonfuls on to cookie sheet and bake @ 350° for 8 minutes.

Frosting:
4 oz cream cheese
1 Tbsp butter
1 tsp vanilla
2 Cups powdered sugar

Mix together, it will seem really thick but just keep mixing!

Pumpkin Roll

Pumpkin Roll:
3 eggs
1 tsp. lemon juice
1 tsp. ginger
1 cup granulated sugar
1 cup flour
1 tsp. baking powder
½ tsp. nutmeg
⅔ cup pumpkin
2 tsp. cinnamon
½ tsp salt

Filling:
1 cup powdered sugar
1 tsp. vanilla
1 8 oz. cream cheese (room temp.)
4 TB. Butter (room temp.)

Beat eggs together in a large bowl. Slowly add sugar, pumpkin, and lemon juice. Sift flour and baking powder together and add while mixing. Add the remaining ingredients. Grease large cookie sheet with Crisco. Pour mixture into pan and spread evenly in the sheet. Bake at 375° for 15 minutes. Run knife around edges and immediately turn onto a kitchen towel dusted with powdered sugar. Roll the cake in the towel and let it cool. Beat together filling ingredients until smooth and creamy. Unroll the pumpkin and spread with filling. Roll again tightly, wrap the pumpkin roll in wax paper and then tin foil. Store in the freezer until read to serve.

Butternut Squash Ravioli

Ryan made these last summer with the squash from our garden...DELICIOUS!

(Time: 1-2 hours)

4 eggs
3½ cups flour
1 tsp salt
1 butternut squash
1½ tbsp. butter
1/8 tsp. nutmeg
2-3 dashes cinnamon
sugar and salt to taste

1. Add 3½ cups flour to a large mixing bowl. Make a well in the center of the flour.
2. Break 4 large eggs into the well.
3. Using a fork, beat the eggs, gradually incorporating flour into the egg mixture. A large mass of dough will slowly start to form, with lots of little straggly bits of dough floating around in the bowl as well. Once the dough is dry enough to handle, gather it up in the bowl, using your hand and knead into a nice, round ball.
4. Turn the ball of dough onto a floured surface, and knead well (at least 5 min.) until the dough feels smooth and elastic. If the dough seems too dry, add a few drops of water; too wet, add a little more flour. Return the ball of dough to the bowl, and cover with a floured piece of saran wrap. Let it rest for at least a half hour.
5. Cook the butternut squash: slice the squash in half, and scoop out the seeds. Place both halves cut-face down in 1/4" of water, in a large roasting pan. Bake at 375F for 40 minutes or until tender.
6. Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg and cinnamon. Sprinkle salt and sugar to taste. Let cool. Refrigerate for up to a day, or use immediately.
7. Fill the ravioli and seal edges together.
8. Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Toss with butter and pepper; sprinkle with parmesan and serve. (Serves 4-6)

Pumpkin Waffles with Warm Buttermilk Syrup

These are our special occasion waffles. You know, Christmas morning, July 4th weekend, any old Saturday... Pumpkin Waffles
2 cups flour
1 TB sugar
2 TB baking powder
½ tsp. nutmeg
¼ tsp. salt
2 TB cinnamon
4 egg yokes (save whites)
1 cup pumpkin
1 ½ cup milk
1 TB vanilla
¾ cup melted margarine

Mix first 6 ingredients together, then add remaining ingredients. Beat 4 remaining egg whites until stiff and fold into batter. Cook in waffle iron.

Warm Buttermilk Syrup
¼ cup butter
1 tsp. light corn syrup
1 cup sugar
1 tsp. vanilla
½ cup buttermilk (or substitute 1 TB lemon juice + ½ cup milk)
1 tsp baking soda

In large saucepan, bring butter, sugar, corn syrup, and buttermilk to a boil. Take off heat. Add baking soda and vanilla (it will bubble up quite a bit). Stir until it settles. Serve warm over Pumpkin Waffles.

Turkey Tetrazzini

8 oz. spaghetti or linguine

2 cups sliced fresh mushrooms

½ cup sliced green onions

2 TB butter

¼ cup flour

dash of pepper

⅛ tsp ground nutmeg

1 cup chicken broth

1 cup milk or light cream

2 cups cooed, chopped turkey

¼ cup parmesan cheese
¼ cup sliced almonds

fresh parsley for garnish (optional)

Cook pasta. Drain and set aside. In saucepan, cook mushrooms and onion in butter. Once tender, add flour, pepper, and nutmeg (it will be gravy texture, so keep stirring to avoid lumps). Add in broth and milk. Stir and cook until thick and bubbly. Stir in turkey and ½ of the cheese. Mix in pasta. Transfer to 8x8 baking dish. Sprinkle with almonds and remaining cheese. Bake at 350° for 15-20 minutes.

Chocolate Cream Dessert

¾ cup cold butter or margarine
1 pkg (18 ¼ ounces) chocolate cake mix
1 egg, lightly beaten
1 pkg (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
chocolate curls for garnish

In a bowl, cut butter into cake mix until crumbly. Add egg and mix well with electric mixer. Press into a greased 9x13 baking dish. Bake at 350° for 15-18 minutes or until set. Cool completely on wire rack. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 cup of whipped topping. Carefully spread over the crust; refrigerate. In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened. Spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for 2 hours before cutting. Garnish with chocolate curls. Refrigerate leftovers. Yield: 12 servings.

Hawiian Chicken

4-6 chicken breast halves, pounded
1 large (20 oz.) can pinapple
1 cup sugar
2 TB cornstarch
¾ cup cider vinegar
¼ tsp ginger
1 TB soy sauce
1 chicken boullion cube
1 green pepper, cut into strips

Make sauce with juice from pineapple can, sugar, cornstarch, vinegar, ginger, soy sauce, and boullion. Place chicken in 9x13 baking dish and pour sauce over chicken. Bake at 350° uncovered for 30 minutes. Add pineapple chunks and green pepper strips, then bake 20 more minutes. Serve over rice. Yuh-uh-meee!

Garlic Chicken Alfredo

Not so healthy, but so delicious.

1 pint heavy cream (or half and half)
1 stick butter
2 TB cream cheese
½-¾ cup parmesan cheese
1 tsp. garlic powder
salt & pepper
2 garlic chicken breasts (marinated frozen pack)
pasta bowties

In saucepan, melt butter, cream, and cream cheese. Simmer until melted. Add parmesan cheese and garlic. Let simmer 15-20 minutes on low. Season with salt & pepper to taste. Slice chicken into strips and brown in separate saucepan. Cook bowties or pasta of choice. Mix alfredo mixture, chicken, and pasta together. Serve and enjoy!

- Jensa

Stromboli

2 loaves frozen bread dough, thawed

olive oil

oregano

mozzarella cheese, grated

pepperoni and/or ham

green pepper, mushrooms, onions (chopped)

Roll bread dough into rectangle. Brush with olive oil and sprinkle with oregano. Layer with cheese and meat. Saute vegetables in olive oil and sprinkle over cheese. Roll up like a jelly roll and pinch ends to seal. Brush top wtih additional olive oil. Grease cookie sheet. Bake at 375° for 25-30 minutes. (optional: dip in pizza sauce...yum!)

Spinach Salad with Poppyseed Dressing

Yum! One of our family's favorite salads - sweet and tangy.

Salad:
mixed greens (spinach)
feta cheese
shredded bacon
purple onion


Dressing:
1 TB poppyseeds
1 cup canola oil
½ cup white vinegar
½ cup sugar
½ tsp dry mustard
½ tsp onion powder

Berries ’N Cream Wonton Cups

*These look so fancy but are way easy! My friends always ask me about this, and it's almost too good of a "secret family recipe" to give it up! I made these at Jensa's baby blessing for Ava... and they are great for memorial day or 4th of july because of the red white and blue!!!


Prep time: 15 minutes
Bake time: 6-8 minutes

24 1 2 1 1½ 1 ½ 2

square wonton wrappers tablespoon butter or margarine, melted tablespoons granulated sugar container (8 ounces) lowfat strawberry yogurt cups thawed, frozen whipped topping, divided cup raspberries cup blueberries teaspoons powdered sugar

1. Preheat oven to 350°F. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of Mini-Muffin Pan (or just a regular muffin pan). Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to cooling rack; cool completely.



2. Place yogurt in medium bowl; fold in 1 cup of the whipped topping.
   



3. Using small scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.

Yield: 24 wontons

Meat Filled Manicotti

If you're not a fan of ricotta cheese, this is a delicious alternative.

1 lb. ground beef
1 pkg. manicotti noodles, cooked and drained
2 TB olive oil
1 egg, slightly beaten
¼ cup grated parmesan cheese
¼ cup Italian seasoned bread crumbs
1 TB chopped parsley
salt and pepper to taste
1 jar pasta sauce
mozarella and parmesan cheese for garnish

Saute ground beef in olive oil until brown. Mix with egg, cheese, bread crumbs, parsley, salt and pepper. Pour half the sauce in a baking dish. Stuff cookeed Manicotti with filling, arrange in dish and top with remaining sauce. Top with mozarella and parmesan cheese if desired. Bake in a 350° oven for 30 minutes.

Monterey Chicken

This recipe is per serving:

1 boneless skinless Chicken Breast

2 tsp. Barbeque Sauce

2 slices of well crisped Bacon

¼ C. mixture of Monterey Jack and Sharp Cheddar Cheese

chopped tomatoes

chives

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Barbeque Meatcups

1 lb ground beef (browned and drained)
1 tube Pilsbury Grands Biscuits
½ cup catsup
½ cup BBQ sauce
¼ cup brown sugar
3 TBS dried onion
1 tsp salt
½ tsp pepper
2 TBS relish (optional)
cheese for topping

Preheat oven to 375°. Grease muffin pan and flatten dough from biscuits into the pan. Put hamburger in bowl, mix in remaining ingredients except cheese. Fill dough with meat mixture. Bake 8 minutes. Top with cheese and bake another 5 min.

Chicken Parmesan Bundles

I stole this recipe from my friend Malissa...SO yummy.

4 oz. (½ of 8-oz. pkg.) Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (I don't use nearly this much)

1¼ cups Mozzarella Cheese, divided

6 Tbsp. Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1½ lb.), pounded to ¼-inch thickness

1 egg

10 RITZ Crackers, crushed (about ½ cup)

1½ cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside. BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining ¼ cup mozzarella cheese.

No Frying Chicken Parmesan

4 boneless chicken breasts, pounded
1 egg, beaten
¾ cup Italian seasoned dry bread crumbs
1 jar (26 oz.) pasta sauce
1 cup shredded mozzarella cheese

Preheat oven to 400°. Dip chicken in egg, then bread crumbs. Arrange chicken in 9X13 baking dish. Bake uncovered 20 minutes. Pour sauce over chicken; top with cheese. Bake 10 more minutes or until chicken is no longer pink. Serve with hot cooked pasta. Serves 4.

- Jensa

Tri-Tip Fajitas

Tri-tip or chuck roast (2-3 lbs.)
cumin

garlic powder

1 jar salsa, 16 oz.

burrito shells

fajita condiments (avacado, sour cream, cheese, etc.)

Place roast in slow cooker. Sprinkle with desired amount of cumin and garlic powder (I do about 1 tsp each). Cook on low for 5-6 hours. Shred roast and discard fat. Keep or discard meat juice in slow cooker for desired consistency. Pour jar of salsa onto shredded beef and mix. Cook 1 hour. Spoon over fajitas and add condiments. Serves 6. Super easy!

Chicken Breast Casserole (A.K.A. Poppy Seed Casserole)

This one's for you Elise...6 whole chicken breasts
2 cans cream of chicken soup
2 cups sour cream
1 cup butter, melted
2 rolls of Ritz crackers, crushed
1 TB poppy seeds

Boil chicken breasts until done. Cut each breast into several pieces and place in bottom of 9X13 baking dish. Mix soup, sour cream, and ¾ cup melted butter in a separate bowl and spread on top of the chicken. Mix crushed crackers, remaining ¼ cup melted butter, and poppy seeds and spread over soup mixture. Bake uncovered in 350° oven for 15 minutes or until bubbly. Serves 8. (It's really yummy with baked potatoes...the extra sauce from the casserole makes a great topping.)

Pumpkin Chocolate Chip Cookies

1 box Spice cake mix (dry)
1 cup canned pumpkin
1 bag semi-sweet chocolate chips

Mix the spice cake mix and pumpkin until well blended. Add chocolate chips. Place on ungreased cookie sheet and bake at 350° for 10-12 minutes. It doesn't get much easier - or yummier - than that!

Chicken Enchilada Soup (Chili's style)

I know this isn't a secret family recipe, but it's one of my favorites. Mom got me a "Top Secret Restaurant Recipes" book for Christmas and this is where I got it from. Tastes just like the real deal!!

1 TB vegetable oil
1 lb. chicken breast
½ cup diced yellow onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (a corn flour in the mexican food aisle)
3 cups water
1 cup enchilada sauce
1 16-ounce box Velveeta cheese, diced
1 tsp salt
1 tsp chili powder
½ tsp ground cumin

Garnish:
shredded cheddar cheese
crumbled corn tortilla chips
salsa or pico de gallo

Add oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside. Add onion and garlic to the pot and sauté over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic, and broth. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30 minutes or until thick. Serve soup in cups or bowls and garnish with cheese, tortilla chips, and a spoonful of salsa or pico de gallo. Serves 12.

Easter Treats

1 cup chocolate chips
1 cup butterscotch chips
2 T creamy peanut butter
4 cups chow mein noodles (we added a little extra)
cooking spray

Melt chips together (stove or microwave) and add peanut butter. Continue to stir until creamy. Add chow mein noodles stirring until completely coated. Spray muffin tins. Spoon generous amount of mixture into each cup creating a well in the center as you go. Immediately place jelly beans, M&M's or other candy in well. Chill in refrigerator for at least 1 hour or until chocolate has hardened. Remove from tins and serve (the nests pop out really easy if you get a knife or something to loosen one part of the curve).

Crescent Chicken Squares

8 oz cream cheese (softened)
4 TB melted butter
½ tsp salt
dash of pepper
3 cups cooked, chopped chicken
3 TB milk
2 TB chives
2 TB green pepper or pimentos (optional)
2 (8 oz.) packages of crescent rolls
melted butter
1 can cream of chicken soup
½ cup chicken broth
½ cup crushed croutons

Preheat oven to 325°. Blend together first 8 ingredients. Separate dough into rectangles by sealing 2 triangles together. Put ½ cup chicken mixture on rectangles, fold in half, and press all 4 sides with a fork to seal. Brush with melted butter and place each square on a cookie sheet. Bake 20 minutes or until light brown. In a saucepan, mix soup and broth and heat until warmed. Pour over squares after baking and top with croutons. Serves 8.

Sunday Morning Sweet Rolls

Simple, easy and deliciously sweet! Enjoy!

1 Cup Brown Sugar
1 Teaspoon Cinnamon
1 Cup Butter
About 18 Rhodes frozen bread rolls

The night before, put sugar, butter and cinnamon in a saucepan and bring to a boil. Cook for 4 minutes. Place frozen rolls in a Bundt pan, pour sugar mixture over the rolls. Leave on kitchen counter overnight.


In the morning, bake in pre-heated oven, 350 degrees, for 20-25 minutes.

or...

Butterscotch Bubble Loaf "sticky buns”
24 Rhodes™ Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top . Combine brown sugar and butter.
Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.
Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Best Ever Cinnamon Rolls!

2 Tablespoons yeast
½ cup warm water
2 tsp salt
1/3 cup sugar
¼ cup margarine or butter
1 ½ cup milk
3 beaten eggs
5 cups flour

Dissolve yeast in water.
Heat milk and margarine together in bowl.
Mix all ingredients together, knead in mixer.
Let rise in warm place 15 minutes. Prepare surface by covering counter with butter.
Shape into rolls or make into cinnamon rolls. For cinnamon rolls roll dough out flat, spread with butter and sprinkle with cinnamon and sugar (or orange flavoring for orange rolls.)
Place in greased pan.
Rise 15 more minutes
Bake at 400 degrees for 15 minutes.
While rolls are baking, for cinnamon or orange rolls, make a butter cream or cream cheese frosting.

Three-Cheese Penne Florentine

1 teaspoon olive oil
3 cups sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon shopped oregano
¼ teaspoon ground black pepper
1 (16 oz) carton of low fat cottage cheese
4 cups hot cooked penne (about 8 oz uncooked)
1 cup (4 oz) shredded sharp cheddar cheese, divided
½ cup (2 oz) grated parmesan cheese, divided
½ cup milk
1 (10.5 oz) can cream of chicken soup, undiluted
*can also add 2 cups chicken breast, cut or shredded.

Preheat oven to 425.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper, sauté 4 minutes or until tender. Add spinach, oregano, and black pepper, sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor, process until very smooth. Combine spinach mixture, cottage cheese, pasta, (chicken if used) ¾ cup cheddar cheese, ¼ cup parmesan cheese, milk, and soup in a large bowl. Place mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and parmesan cheese. Bake at 425 for 25 minutes or until lightly browned and bubbly. Yield 8 servings (1 cup each)

Ranch Chicken with Fried Noodles

Ranch Chicken

4 chicken breasts, pounded

2 eggs, lightly beaten

1 packet Ranch Dressing mix

1/2 - 1 cup parmesan cheese

1 cup crushed cornflakes

Mix dry ingredients together in shallow bowl. Dip chicken in egg base then coat with dry mixture. Put in baking dish and bake at 350 for about 30 minutes or until chicken is done.

Fried Noodles

1/2 - 3/4 bag of Extra Wide Egg Noodles
4 TB butter

Boil noodles until tender, drain. In a skillet or griddle, use butter and coat pan, add noodles, cook until light brown and crunchy. Add salt to taste.

Fried Chicken Strips

Fried Chicken Strips (Megan's favorite)

2 packets crushed saltines (80 crackers)

1 tsp garlic salt

½ tsp dried basil

½ tsp paprika

⅛ tsp pepper

1 egg

1 cup milk

1½ pounds boneless skinless chicken breasts, cut into ½ inch strips

Oil for deep-fat frying

In a gallon ziploc, combine the first 5 ingredients. In another ziploc mix the egg and milk. Dip chicken into egg mixture, then cracker mixture. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Aunt Sandy's Almond Cream Puff Ring

Megan & Breanne- learn to make this and I promise you'll get boys to take you on "nicer" dates. It worked for me!

SHELL:
1. Preheat oven to 400°. In medium saucepan over high heat, heat 1 cup water with ½ cup butter until butter melts and mixture boils. Turn heat to low; add 1 cup sifted regular all purpose flour and ¼ teaspoon salt. Stir vigorously over heat until dough leaves sides of pan in a smooth compact ball, about 1 minute.
2. Quickly transfer dough to large bowl; with electric mixer at medium speed (or leave dough in saucepan and use wooden spoon), beat in 4 eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny.
3. On greased, lightly floured cookie sheet, using a 7 inch plate as guide, trace a circle. Drop heaping measuring tablespoons of dough just inside the circle to form a ring. Bake 40 minutes, or until golden and firm. Turn off heat and allow to puff ring to rest in oven 15 minutes; then place on rack to cook, away from drafts.
4. With sharp knife, cut ring in half horizontally; with spoon, remove soft interior, discard, leaving a hollow ring shell.

FILLING:
5. In medium bowl, make up 2 small packages of instant vanilla pudding mix with 2 ½ cups milk. Gradually fold in 2 cups whipping cream, whipped, and 2 teaspoon almond extract.

CHOCOLATE GLAZE:
6. In double boiler, over hot, not boiling, water melt ½ cup semi-sweet chocolate pieces with 1 tablespoon butter, 1 ½ teaspoon milk, and 1 ½ teaspoon white corn syrup until smooth, stirring occasionally. Spread on top of ring. Refrigerate.

Triple-Chocolate Mousse Cake

To watch a video of this being made on Martha Stewart click here.

Makes 8

Cake
Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract

Individual Chocolate Mousse

*See below for ingredients

2 ounces solid semisweet chocolate

1. Preheat oven to 350°. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

5. Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.

6. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.


Individual Chocolate Mousse

Makes enough for 8 cakes
This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.

3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted

1. Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

2. Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

3. Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet

From Elise

Café Rio Creamy Tomatillo Dressing

Place the following in a blender:

3 fresh tomatillos, cut into quarters

juice of 1/2 lime

1/2 cup buttermilk (or make w/dry buttermilk mix)

1/2 cup mayonnaise

1/2 cup sour cream

1 package of dry Ranch Buttermilk Dressing

Mix1 cup fresh cilantro (abt. one bunch)

5 stalks (1/2 bunch) of green onions w/ends

2 cloves crushed garlic

1/2 to 3/4 tsp. salt

1/4 tsp. crushed cayenne pepper

From Elise

Celestial Tacos

You will need:

Chicken Breasts
Corn Tortillas (flour works too- I prefer the Corn tortillas though)

Sauce:
1 cup fresh lime juice

1 cup white vinegar
1 cup corn oil

1 cup soy sauce
1 T. salt

1 T. pepper
2 tsp. Garlic powder

½ cup Worcestershire sauce
½ cup – ¾ cup sesame seeds

Reserve ¼ of the sauce separately in a bowl. Marinade chicken in remaining sauce for 1 – 3 hours. Grill the chicken and cut into thin strips. Dip flour tortillas in the reserved ¼ sauce, and grill on BBQ, turning frequently. Serve immediately. Make the tacos with the grilled chicken and serve with any of the following:

Cheese Guacamole Limes
Tomatoes Green Onions Corn
Cilantro Sour cream Shredded lettuce
Salsa Anything else you want!

From Elise