My Mouth Is Watering!

Blueberry Swirl Cake

1 package (2 layer size) white cake mix

3/4 cup water

3 egg whites

2 Tbsp. oil

1 package (3 oz.) jello lemon flavored gelatin, divided (I don't love lemon so I might try another kind)

1 cup blueberries

1 8oz cream cheese softened

1 whole egg

3 Tbsp. water

How to make it!

Heat oven to 350 degrees

Beat cake mix, 3/4 cups water, egg whites, and oil in a large bowl with a mixer. Add 1/4 a cup dry gelatin mix and beat on a low speed for about 1 minute, then on medium speed for 4 minutes. Stir in berries and let sit. Beat cream cheese and whole egg in another bowl with mixer until well blended.

Pour half the cake batter in a greased 12 cup fluted tube pan or a 10 inch tube pan. Cover with layers of cream cheese mixture and remaining cake batter.

Bake 40 to 50 minutes or until toothpick inserted near the center comes out clean. Cool cake in pan for about 10 minutes. Gently loosen cake and let it finish cooling on a cake pan or board.

Microwave 3 Tbsp. water in a bowl or measuring cup on high for about 30 seconds. Add to remain gelatin mixture, and allow to dissolve. Brush over cake until the mixture is absorbed. Refrigerate leftovers.

I thought this looked like a yummy spring/summer dessert!!!! I am going to try it ASAP!

Slow Cooker Chicken Parmesan

This is a healthy and easy version of Chicken Parmesan because the chicken breasts don't get breaded and fried. Don't worry the chicken is still super tasty, because it cooks slowly in the spaghetti sauce in your slow cooker. Give it a try! We loved this at our house.

Ingredients:
3-4 boneless skinless chicken breasts
1 jar spaghetti sauce
1-2 teaspoons minced garlic
1 cup grated Parmesan
cooked spaghetti noodles

Directions:
Place chicken in greased slow cooker. Mix garlic with spaghetti sauce and pour over the chicken. Cook on low 4-6 hours if chicken is thawed, 6-8 hours if frozen. During last 30 minutes, add Parmesan cheese on top. Serve over spaghetti noodles.

Toasted Ravioli

I love it when meals look fancy and difficult, but don't actually take too long to put together. This recipe is a great example of that, especially if you use the steam in a bag ravioli. It saves time and dirties less dishes. I have only found steam in a bag ravioli at our Winco and so I stock up when ever I go. Mmm Mmm Mmmm! These were good!

Ingredients:
1 Bag (13 oz.) of Ravioli- frozen or fresh
1 1/2 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
1 cup buttermilk
oil for frying- I used olive oil

Directions:

1. Cook ravioli until al dente (follow directions on package). Let them cool.
2. Heat oil to approximately 350 degrees. (I didn't check the temp. I let it get hot and then tested one to see if it was ready.)
3. Mix bread crumbs and 1/4 cup of cheese.
4. Dredge the ravioli in the buttermilk and then in the bread crumb cheese mixture.
5. Gently place in the hot oil and fry until golden brown, about 2-3 minutes.
6. Sprinkle the remaining Parmesan cheese on the cooked ravioli.
7. Serve with spaghetti sauce for dipping.

German Pancakes

Well since today is my anniversary, I think
I'll share my husbands all time favorite breakfast!!!
Who doesn't love German pancakes: fluffy, buttery, and just plain scrumptious if you ask me!

1 stick butter

6 eggs

1 cup flour

1 cup milk

1 tsp. salt


Preheat oven to 425 degrees. Melt butter in 9X13 inch glass pan. Beat eggs until fluffy, add remaining ingredients and pour into pan with melted butter. Cook 20 minutes. (It's fun to let your kids watch it bubble high in the pan). Serve with syrup or fresh strawberries and whip cream!

Mix N' Chop

This is by far one of my favorite kitchen tools! It is called the Mix N' Chop, and is sold by Pampered Chef for $10. I use it for so many things!!! I use it to make my Oreo truffles (recipe under desserts), chopping my meat for tacos and other such things, mixing orange juice from concentrate, and even mashing potatoes!! I can be used for so many things and I love it. It is solid and versatile! So the next time you're invited to a Pampered Chef party, pick one up!!

Homeade Oreos

These are delicious. They are also really easy to make. I think I may never go back to the store-bought kind- they are that tasty!

Ingredients:

Cookie-
1 1/4 cups all-purpose flour

1/2 cup unsweetened Dutch process cocoa (I didn't have fancy cocoa, just Nestle's, and it worked just fine.)

1 tsp. baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temp., unsalted butter
1 large egg

Filling-

1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Directions:

1. Set two racks in the middle of the oven. Preheat to 375°F
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
6. Enjoy them with a tall glass of milk!

Enchiladas

Okay first I should say I really dull down my enchiladas for my kids, but add whatever you want to spice yours up ;)

1 lb. chicken breast cooked and shredded (I like to season the meat like I would taco meat)

10 + medium sized flour tortilla shells (depending on how full you make your enchiladas)

1 Large can (rosarita mild) enchilada sauce (0r whatever brand you prefer, I like this one best)

1 2 cup bag monterey jack cheese

4 cups cooked rice (I use white because my kids are picky, I really can't tell any difference because you cover it with enchilada sauce and cheese)

Preheat oven to 450 degrees.

Lay out shell: add a small layer of rice, chicken, cheese, and enchilada sauce. Roll up and place in a 9X13 glass baking dish. Repeat until all chicken, and rice is used up. Pour remaining sauce over top and sprinkle remaining cheese. Cook for approx. 10 to 15 minutes or until cheese is fully melted on top. Serve with sour cream on top!

Like I said if you want to add ingredients go ahead. They are pretty easy! I actually let my kids help construct them, and they LOVE it! So take some time and really make it a family meal :)

Enjoy!