Black Tie Chocolate Mousse Cake

This cake is supposedly the same recipe as the famous Black Tie Mousse Cake from Olive Garden... I would have to say it probably is not. However, it was absolutely delicious and beautiful.... but it was so difficult that I have sworn to never do it again (regardless of how hard my husband begs.) In truth it was not that difficult, especially if you are familiar with custards or cooking with gelatin, I'm not. But the four layers make it time consuming, and when I was finally finished my kitchen was a disaster, but if you are feeling like an adventure and a lot of chocolate I would still recommend it.
Ingredients
Bottom Layer
1 pkg Devils food cake mix

2nd Layer
1 tsp knox unflavored gelatin
1 tbs cold water
2 tsp boiling water
4 oz semi-sweet chocolate chips
4 oz cream cheese
3/4 cup heavy cream
1/2 tsp sugar

3rd Layer
3 egg yolks
1/4 cup sugar
3 tbs flour
1 tsp knox unflavored gelatin
1 3/4 cups heavy cream
1 tsp vanilla extract

Top Layer
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips

Directions
Bottom Layer

Prepare cake according to directions, once cooled remove about half the cake and press into the bottom of a 10 inch cheesecake pan.

2nd Layer
Melt chocolate and cream cheese together and let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.

3rd layer
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.

Top Layer
Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. Refrigerate. Keep refrigerated for about 2 hours before serving. ENJOY!!!

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Original Recipe: recipezaar.com

Creamy Chicken Alfredo

This is one of those unbelievable no work recipes. I make this a lot when I am feeling lazy and need something tasty. It makes a lot so if you are needing to feed a lot of people or have a lot of left overs, this is your dish.


Ingredients
3-4 Boneless Skinless Chicken Breasts
2 Cube Butter
1 Packet dry italian Dressing
8 Oz Cream Cheese
1 Lrg Can cream of Chicken Soup
1 Pnd Pasta (I like Angel Hair but spaghetti or Fettuccine is great to)

Put chicken in crockpot, throw in your butter and Italian dressing. Cook on high 3-4 hours or low for 6. Shred your chicken and add soup and cream cheese. Cook on high about 20 minutes until heated through and smooth and creamy. Add salt and pepper to taste. Serve over noodles.

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Original Recipe: Michelle Kennedy

Tortilla Soup

Ok Brit this is for you.... but just so you know it is out the order I make up in my mind and it is really throwing me off. haha ok anyway. This is one of my favorite recipes. It is super simple and EVERYONE loves it, I get a lot of requests and compliments. I always make it in the hopes it will last a day or two, but everyone always eats it right up that night. Here you go.
Ingredients

2-3 Boneless Skinless Chicken Breasts
2 (4oz) cans chopped mild green chilies (drained)
3 cloves minced garlic
1 lrg yellow onion diced
2 (15oz) cans petite diced tomatoes including juice
1 cup chicken broth
1 tsp cumin
2-3 limes
1 Can black beans rinsed and drained
1 can or freezer bag of corn
4-6 corn tortillas (corn or flour) cut into 1/4 inch strips
garnish: avocados, Monterey cheese, fresh cilantro.

Place chicken in crock pot. In a medium bowl mix chilies, garlic, onion, tomatoes, chicken broth, cumin, and juice of one lime. Pour over chicken. Cook on high 4 hours, or low 6 hours. (or in my case while you go to church) When meat is fully cooked shred chicken, add extra broth if needed. Add black beans and corn. Continue to cook 10-15 minutes until corn and beans are warm.
Next you can add all your tortihttp://www.blogger.com/post-create.g?blogID=3390096373622891134lla strips to the soup BUT I prefer to add them to each individual bowl because they will get soggy and yucky if you have left overs. Then garnish each bowl, or allow those eating it to have a buffet of sliced avocado, cheese, fresh cilantro and extra limes.

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Original Recipe: Betty Crocker Slow Cooker

Easy Bubbas

So Makray has had this favorite blanket since he was about 5 months old. We call it his bubba and he has loved it to shreds, he was desperately in need of a new one and so we went to the fabric store. This is kind of a lame post, but it is such a fun and easy project. It is the super soft "cuddle fabric." They were having a sale on it at Sierras. Mak picked out the fabric and he loves it. Emmett loved it so much as well that the next day I made him one as well. We have dragged them everywhere and i have found that every other kid we see snatches them up as well.

What you need
2 pieces- 1 1/2 yards of CUDDLE FABRIC (a piece for the front and one for the back)
matching thread
sewing machine

All I did was lay out the fabric on top of each other, and folded the bottom side over the top, to make about a 2 inch hem. It is so fluffly there is no need to even fold it under to make a clean hem, just over the top and slow VERY close to the edge of your hem. Then wash to remove all the extra fluffiness.
You can hardly see my seems, there is no folding or measuring required EASY!!!

Tips:
1.The double sided material (that is fluffy on both sides) worked the best, because the fabric is so thick and you sew so tight you don't even see where you have sewn and it makes it have a really clean (not homemade) look.
2. If you lose control in a few spots (as we all do) and you sew to far in or not straight and your hem has scraggly edges, take some sewing scissors and just trim it as close as you can to your seems. It will clean it right up!!!

Pumpkin Rolls

This is one of my all time FAVORITE recipes. It is a little bit complicated but, I have found i can whip two rolls out in about 40 minutes, so it's not as bad as you would expect. It is so unbelievably good that it is worth it anyway. This is an aweful picture, it doesn't do it justice.


Ingredients

Cake:
1 cup sugar
3/4 cup flour
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin

Filling:
8 oz cream cheese, softened
1 tsp butter, melted
1 tsp vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leaving about an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Pour mixture over the waxed paper and smooth it evenly. Bake for 14-15 minutes until edges pull away from the sides of the pan.

Lay a large dishtowel (try to use a towel with as little texture as possible) on the counter top. Spread a thick layer of powdered sugar over the towel. When the cake comes out of the oven, turn the pan upside down on the towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling (about 20 minutes), mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap) for about an hour before serving

Tips:
For whatever reason... it has been impossible for me to find pumpkin. So once you get a can save it! You can make about four rolls with just one can, so put it in the freezer. I know, I know this is my theory on everything. BUT REALLY i was shocked at how well the pumpkin thawed!!!

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Original Recipe: Michelle Kennedy

Easy BBQ Chicken

I like to do this dish when I need something in a hurry. It is a five minute meal with only 30 minutes to bake. It is pretty tasty.


Ingredients
4 Boneless Skinless Chicken Breasts
16 oz bottle BBQ Sauce
1/4 Cup Honey
1 Tbs Dijon Mustard
1/2 cup Shredded Cheddar cheese.

Mix up BBQ Sauce, honey, and mustard. Pour about half into glass baking dish. Lay in raw chicken and cover with remaining sauce. Cook on 350 for about 30 minutes. Remove and sprinkle with cheese, allow to cook 5 more minutes or until cheese is melted.

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Chicken Salad Sandwich

This is one of my favorite summer recipes. It is fun and easy, and perfect for a light lunch. The croissants make it absolutely delicious but it works fine on regular bread too. Enjoy!!
Ingredients
2-3 cups cooked chicken
1/2 cup celery
1 cup grapes cut in half
1 can pineapple tidbits
1/4 cup sunflower seeds or almonds
1/2 cup green onions
1/2 cup craisons
1 cup mayo or miracle whip (i like to use 1/2 cup each)
1/2 cup plain yogurt
1 tbs. minced garlic
8 butter croissants

Mix all together, and serve on croissants.

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Original Recipe: Michelle Kennedy