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Friday, September 11, 2015

Better than Boxed Cake

1 box devil's food cake mix
1 small box Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
½ cup milk
1 tsp vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees F. Spray baking dish with nonstick cooking spray.
In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Then stir in the chocolate chips.
Pour batter into cake pan of choice (I normally use two 9-inch round pans). For cooking time, I use the cooking times on the back of the cake box as a guide. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch round pans.

Sunday, August 2, 2015

Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

  • This recipe comes from:

  • For the Blackened Salmon:
2 Salmon Filets,cut into 1" slices, bones and skin removed
4 tablespoons canola oil
4 tablespoons flour
4 teaspoons chili powder
2 teaspoon smoked paprika
4 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon cayenne pepper (or to taste)
1 teaspoon salt
1 teaspoon black pepper

  • For the Avocado Corn Salsa:
2 ripe avocado, finely chopped
2 large ear of corn, kernels cut off (I used fresh white corn)
2 tomato, seeds removed and diced
1/2 cup red onion, diced
4 tablespoons cilantro, chopped
zest and juice of a lime
salt and pepper to taste

For the Cilantro Ranch Dressing:
1/2 cup Greek yogurt
4 tablespoons mayonnaise
4 tablespoons buttermilk
juice of one lime
2 tsp. minced garlic
4 tablespoons green onions, thinly sliced
1/2 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon pepper

For Serving Tacos:
Corn tortillas, steamed or warm
Lime wedges
Heat the oil in a skillet over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Place salmon in gallon ziplock and shake spice til it coats the fish. Place salmon in hot skillet. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through, we cut into chunks as its cooking (cook til just slightly pink in the center). Allow salmon to rest for 5 minutes. [I seasoned my salmon with a pinch of kosher salt just prior to serving].
In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve.
Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you'll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve.
Place flaked salmon in the shell, followed by Avocado Corn Salsa. Drizzle with Cilantro Ranch Dressing. Serve with lime wedges.

Monday, July 6, 2015

Creamy Macaroni Salad

1 pound elbow Macaroni
1 red bell pepper, chopped
1 bunch Green onion
1 can black olives, sliced
1 cup, dill pickles, diced
12 oz. mayonnaise
3 Tbls. Sugar
2 Tbls. red wine vinegar
salt and pepper to taste

Cook macaroni, shock in cold water and let drain, dump into large bowl.  Mix mayonnaise, sugar and vinegar, pour over macaroni and stir.  Add diced pepper, onions, olives and pickles, stir. Season with salt and pepper  Chill for at least 3 hours before serving, chill overnight for best effect.

Wednesday, May 6, 2015

Strawberry Cheesecake Chimichangas

Photo from

2 packages cream cheese, softened (16 oz.)
3 Tbls Sugar
2 tsp. vanilla
6 Tbls. sour cream
1 pound strawberries, sliced
16 flour tortillas

1 cup Cinnamon Sugar for Rolling afterwards
Oil for frying

Heat oil in fry pan on medium heat
Whip cream cheese, sugar, vanilla and sour cream together, I use my stand mixer.  Cut strawberries and fold into cheesecake mixture.  Lay 16 flour tortillas on counter, Spoon an equal amount of mixture onto the center of each tortilla, spreading outward slightly.  Fold up sides and than roll tortillas up.  Secure by placing a toothpick all the way through tortilla to keep flap from unrolling.  Fry 5-6 chimichangas in hot oil1-2 minutes per side, Remove and place on paper towels,  Immediatley roll in Cinnamon Sugar mixture.  These are good hot, OR cold.

Monday, April 27, 2015


2 C. water
1 C. butter
1/4 tsp. salt
2 C. flour
8 Eggs
Make and chill 2 packages of vanilla pudding.
In a medium saucepan combine water, butter and salt, bring to a boil.  Add flour all at once, stirring vigorously for about 2 minutes.  Remove from heat and let rest 10 minutes.  Add eggs 1 AT A TIME beating well with a wooden spoon after each egg.  

Place dough in a gallon ziplock bag, cut off one tip about 1 inch wide, and pipe onto ungreased cookie sheets about 4 inches long.  This should make 26 eclairs.  Bake in a 400* oven for 35 minutes.  Do not open oven during baking.  Transfer to cooling rack, cool.  Add the pudding using a piping bag and piping tip.  Make chocolate glaze and dip. 

Chocolate Glaze
8 oz. semi Sweet chocolate chips
6 Tbls. Butter
3 Cups Powdered Sugar
6 Tbls. Hot Water

Melt chocolate chips and butter in microwave.  Stir til smooth, add sugar and water and stir til smooth again.  Dip filled Eclair tops into chocolate.  Let rest til set before eating.  Enjoy

Friday, February 20, 2015

Reeses Peanut Butter Bars

1 cup butter melted
18  graham crackers, crumbled
2 1/4 cup  powdered sugar
1 1/2 cup + 4 Tbls. creamy peanut butter
2 1/4 cup semi-sweet chocolate chips

Line a 9x13 baking pan with aluminum foil. Set aside.
In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in the 1 1/2 cup of peanut butter. Spread into prepared baking pan.
In a small bowl, microwave 4 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.

Sunday, February 15, 2015

Lava Cake

Photo from :
1/2 cup butteR
6 oz. semi-sweet baking chocolate
1 cup + 2 Tablespoons powdered sugar
2 whole eggs
2 egg yolks
6 Tablespoons flour


Preheat oven to 425 degrees. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are smooth. Add 1 cup powdered sugar then stir until smooth. Add eggs and egg yolks then stir until smooth. Add flour then stir until just combined.
Spray 4 custard cups very well with non-stick spray then place onto a baking sheet. Pour chocolate batter evenly into cups then bake for 12 minutes, or until the sides are set but center is still soft. Let cool for 2 minutes. Dust with powdered sugar

Sunday, January 25, 2015

Twice Baked Potatoes

Twice baked potatoes on ...these are a must try!
Photo and recipe courtesy:

  • 6-8 Baking Potatoes
  • 2 Tbls. olive oil
  • 1 Tbls salt
  • 1/3 half and half or milk
  • 6 Tbls butter
  • 1/4 cup sour cream
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1 1/2  c shredded cheese
  • Bacon bits
  • 1 bunch green onions (chopped thin)
  • Can add more S&P to taste
Pre-heat oven to 400° and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce the potatoes with a fork several times and then place in the pan. Brush potatoes with olive oil and sprinkle on the kosher salt. Bake potatoes for one hour (These can also be cooked via microwave to shorten the baking time). Allow potatoes to cool.
Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don't tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper.
Once the potatoes are mashed, scoop the potatoes back into the skins.
Then top with cheese, bacon and green onions. Bake at 375 for 10-15 min or until cheese is bubbly.