Molten Chocolate Cakes

Recipe submitted by Jessica Kannes

Molten Chocolate Cakes

Ingredients:

1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar

Pinch of salt

4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)

8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Directions

1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.               

*I found that if you scoop it into the muffin tin and refridgerate it for a little while they come out a little better. Just a tip!! Absolutely LOVE this recipe!!

Mozzarella Meat Pie

This recipe was submitted by Kacey Ortiz.

 

Mozzerella Meat Pie

1 lb Hamburger Meat
1 small can tomato paste
1 can crescent rolls
1 bag shredded mozzerella cheese
1 9in glass pie pan

-Preheat oven according to cresent roll directions

-Brown hamburger meat in medium size skillet and drain, mix in tomato paste and half the bag of mozzerella cheese, mix together and heat until cheese is melted.

-While your cooking your hamburger mixture form a pie crust out of the crescent rolls, place meat mixture in pie crust and spread evenly, top with remaining mozzerella cheese and bake according to crescent rolls directions.

I usually serve this with mashed potatos and green beans....this is a family favorite and my family has been making it since my mom was a kid...so good. I have never met a person that didn't love it.

Chicken and Dumplings (30 Minute Meal)

This recipe was submitted by me, Jessica Kannes. It is my husbands favorite. It's a 30 minute meal from Rachel Ray, it looks daunting and can be a little bit of work but its delicious!!


Chicken and Dumplings

Ingredients:
1 1/2 lbs boneless chicken breast or tenders, cut into bite size chunks
4-5 Tablespoons of Flour
Salt and Pepper
1-2 Tablespoons of Olive Oil
1 large potatoe, peeled and diced
2 medium carrots, peel and diced
1 medium onion, chopped
1 stalk of celery, diced
1 quart of chicken stock
Bisquick or Jiffy Mix
Milk or Water (Depending on what your mix calls for)
Parsely (Fresh or dried, optional)
Peas (Optional)

Directions:

Put flour into a large ziplock bag, add salt and pepper to your liking. (I also add garlic powder, onion powder and papricka for my own secret ingredients) Toss chicken in the bag to coat.

*In the original recipe she splits the ingredients into two frying pans but you can do it in one large dutch oven if you want*

Heat the Olive oil in 2 skillets or one large dutch oven over medium heat. Brown the chicken, about 5-7 minutes. Remove the chicken and set aside. It will cook again later so dont worry if its not completely done

Throw the veggies in and cook until tender, stirring occasionally. (Divide them between the two pots if using two) You may have to add a little extra oil depending on how much the chicken soaked up.

While the veggies cook, mix the dumplings according to the package. I usually use jiffy and its two cups of jiffy mix and 2/3 cup of milk. Add the parsley to the mix. (This is optional as well, it really only adds color)

After the veggies have cooked, add the chicken stock to the pot(s) and a little water if it doesnt look like theres enough liquid. Add the chicken back to the pot(s). Add peas now if you choose. (I dont like peas so I never add them lol)

Drop Tablespoons of the prepared dumpling mix on the top, spacing them evenly. (I use a small ice cream scoop to get even scoops) Cover tightly with a cover or foil and reduce heat to meduim low. Cook for 10 minutes. Remove cover and cook an additional 3-5 minutes to let the sauce thicken. Remove from heat and let sit 1-2 minutes. Serve in bowls. ENJOY! 

Mac & Cheese

This recipe was submitted by Travis Selena Brusseau

Macaroni and Cheese

It varies with seasonings and I don't do measurements but my trick is:

Rapidly whisk flour into milk over medium heat, salt and pepper to taste and add a squirt of mustard- maybe a table spoon. I throw in some garlic powder- because I love garlic, lol. Keep whisking it so it doesn't curdle, throw some butter in and cheese. I usually do cheddar but sometimes I mix in a little mozzarella. Just keep whisking and stirring the whole time. If it gets a little thick, put more milk in. The trick is to keep stirring and don't let the flour clump up. The mustard is a must because it cuts through the flour taste and really gives the mac and cheese color as well as the added bite. If you only add "enough" you won't get a mustard taste to it, just a stronger cheese flavor!

Salsa Verde Mexican Meatloaf

Here is our first recipe submited by Krissy Lynn!!

Salsa Verde Mexican Meatloaf:

1 1/2 lbs 97% fat free ground beef
1/2 cup green tomatillo salsa
2 large eggs
1 (8 ounce) can diced green chilies
1 (8 ounce) can sliced black olives
1 cup plain breadcrumbs
1 teaspoon ground Mexican oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup Cotija cheese (I used Queso Fresco)
Preparation of Salsa Verde Mexican Meatloaf:

Preheat oven to 350.
Combine Ground Beef with eggs and a good amount of the Salsa. Start at about ½ a cup and add more as desired. Add green chiles & olives. Add about a teaspoon each of spices or more if desired. Add enough bread crumbs until meat mixture sticks together. Crumble in cheese as desired.
Grease pan as desired, form loaf in pan. Bake at 350 for 45 mins, and then check for doneness. Depending on your oven and how you shape the loaf this could take another 15-20 minutes.

Here's the deal...

Hey ladies!! So since Sarah is kinda of MIA, this blog will be our spot to share our recipes!! I know alot of us have some wonderful recipes to share and they sometimes get lost in the feed on facebook so if you want to submit a recipe feel free to message it to me and I will post it up here!!