Double-Chocolate Strawberry Shortcake

Made this for dessert for our Memorial Day BBQ with friends last night. It was a hit!! So fresh and light!!! Perfect to kick off our summer!!!!



Double-Chocolate Strawberry Shortcake
submitted by Camille
(adapted from kraftfoods)

1 pkg. chocolate cake mix
3/4 cup milk
1 pkg. (4 serving size) chocolate pudding
1 1/2 cups thawed whipped topping (I used light)
3 Tbsp strawberry jam
2 cups sliced fresh strawberries, divided
1 tsp. powdered sugar

Preheat oven to 350 degree's. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes (Mixture will be thick). Gently stir in whipped topping.

Place 1 cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries.; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with powdered sugar just before serving.

Garlic Lemon Chicken Kabobs

*Update* You can also make this with out cutting the chicken into pieces (I have used thighs, drumsticks and breasts), bone-in chicken, and in the oven too!!! I have tried it all ways and it taste great!!!

One of the things I love about Spring and Summer is outdoor cooking!!!! Don't you just love the smell of BBQ?! So delicious!!!!! Tonight we tried a new recipe, and we ALL LOVED IT!!!! And it was so easy, and healthy!!!! Hope you all have a FANTASTIC Memorial Day Weekend!!! What will you be cooking?



Garlic Lemon Chicken Kabobs
submitted by Camille
(from Annie's Eats)

3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Honey Roast Chicken

A couple years ago my hubby and I went on a trip to NYC. We had dinner one night at this restaurant called "Houston's". I ordered this AMAZING Honey Chicken that I have SINCE been looking for a matching recipe. This came pretty darn close!!!! We had the Au Gratin Potatoes as a side dish with this chicken. The flavors were beautiful together!!!
Oh yes, and this recipe calls for 2 whole chickens, but I halved the recipe and only made one chicken.



Honey Roast Chicken
submitted by Camille
(from My Kitchen Cafe)

1 tablespoon salt
2 teaspoons pepper
1 teaspoon paprika
2 whole chickens (3 1/2 to 4 pounds each), giblets discarded
1 teaspoon cornstarch
1 cup plus 1 tablespoon water
1/2 cup honey
5 tablespoons cider vinegar
1 cup low-sodium chicken broth
2 teaspoons dried thyme
2 tablespoons butter, cut into pieces and chilled

Preheat the oven to 375 degrees and make sure the oven rack is in the middle of the oven. In a small bowl combine the salt, pepper and paprika. Pat the chickens dry with paper towels and rub the spice mixture under the skin and over the outside of each chicken. Tuck the wings behind the back and tie the legs together with kitchen twine.

Stir the cornstarch and 1 tablespoon water together in a small bowl until no lumps remain; set aside. In a small saucepan bring the honey and 4 tablespoons vinegar to a simmer over medium-high heat. Cook until the mixture is reduced to about 1/2 cup, 8-10 minutes, stirring occasionally. Slowly whisk the cornstarch mixture into the glaze. Return to a simmer and cook for one minute.

Arrange the chickens, breast side down, on a V-rack set inside a roasting pan. Roast until the chickens are golden, about 35 minutes. Remove the roasting pan from the oven and carefully with a wad of paper towels, flip the chickens so that they are breast side up. Raise the oven temperature to 450 degrees. Pour 1 cup water and the broth into the roasting pan. Return the roasting pan to the oven and roast until the thigh meat registers 165 to 170 degrees, about 35-45 minutes. Brush the chickens evenly with a thick layer of the glaze (you’ll have some remaining to brush on later) and continue to roast until the glaze is golden brown, about 10 minutes. Transfer the chicken to a cutting board and brush with the remaining glaze and let it rest for 15 minutes (this is important – if the chicken is cut too quickly, all the delicious juices will escape and the meat will be dry).

While the chicken is resting, pour pan juices and any accumulated chicken juices into a saucepan and skim any fat. Stir in the thyme. Bring to a simmer and cook until the sauce is slightly thickened and reduced to 1 cup, about 15 minutes. Off the heat whisk in the butter and remaining vinegar. Season with salt and pepper. Carve the chickens and serve, passing the sauce at the table.

Cheesy Au Gratin Potatoes

This was the first time I had ever made Au Gratin Potatoes from scratch. My hubby LOVES Au Gratin Potatoes, so when I saw this recipe over at My Kitchen Cafe, I had to try it. It was not complicated at all, and the best thing....it wasn't dry!!!!! I LOVE potatoes...but can't stand dry potatoes!!!!!! So I was so happy that this dish was full of flavor, and full of moisture!!!! Yum!!!




Cheesy Au Gratin Potatoes
submitted by Camille
(from My Kitchen Cafe)

*Serves 6

1 1/4 cups shredded sharp cheddar cheese
1 1/4 cups shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
2 teaspoons cornstarch
3 pounds russet potatoes, peeled and sliced 1/8-inch thick
Salt and pepper
3/4 cup heavy cream
1/2 cup low-sodium chicken broth

Preheat the oven to 350 degrees and adjust an oven rack to the middle position. In a large bowl, toss the cheeses and cornstarch together until evenly coated.

In a large gratin dish (about a 2- to 3-quart dish), shingle half of the potatoes. Sprinkle the potatoes evenly with 1 1/2 cups of the cheese mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Top with the remaining potatoes, shingling them neatly and evenly. Sprinkle another 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over the top.

Combine the cream and the broth in a large measuring cup and pour the mixture over the potatoes. Top with the remaining cheese mixture and bake until golden brown and a fork inserted into the center slides in easily with little resistance, 75 to 85 minutes. Let the potatoes cool for 10 minutes. Serve.

Brownie Goodie Bars

I cant believe I haven't posted this recipe yet. I found it on the back of a Betty Crocker brownie box about 5 years ago and have been making it ever since. So, so GOOD! I have made it for family functions, and all wanted the recipe, too. Such a hit. My picture doesn't do it justice. We had eating most of it so I had to grab the best looking piece quickly (before someone ate it) to snap a pic. Now go out and buy the ingredients for it right now. You know you want too.

submitted by Michelle
(from Betty Crocker)


1 box of Brownie mix
Water, vegetable oil and eggs called for on brownie mix
Container of Vanilla frosting (I like the whipped kind)
3/4 cup salted peanuts, coarsely chopped
3 cups crispy rice cereal
1 cup peanut Butter
1 bag (12oz) semisweet chocolate chips

Heat oven to 350 degrees. Make brownies as directed for 9 x 13-inch pan. Cool completely.
Frost brownies with frosting. Sprinkle with peanuts; refrigerate. Meanwhile, in large bowl, measure cereal; set aside. In 1 quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies.
Refrigerate about 30 minutes or until set before cutting.
Store covered in fridge.

Graham Cracker Eclair "Cake"

I have made this recipe a few times many years ago. I totally forgot about it, and then needed something quick and yummy for a funeral luncheoun. I rediscovered this one and then ended up having my 10 year old help me make one for our family for FHE treat a few nights later. YUM!

submitted by Michelle
(from kraftfoods.com)

15  Honey Graham Crackers, broken in half (30 squares), divided

1 pkg.  (3.4 oz.) Vanilla Flavor Instant Pudding

1-1/2 cups cold milk

1 tub  (8 oz.) Whipped Topping, thawed

Arrange 10 graham squares, slightly overlapping, on bottom of 8-inch square pan; set aside. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in Whipped topping.
Spread half the pudding mixture over graham squares in pan; top with layers of 10 of the remaining graham squares, remaining pudding mixture and remaining graham squares.
Refrigerate 3 hours. Spread with frosting just before serving.

Frosting recipe (I almost always use this one I found over at The Sisters cafe that they use on brownies. It is my fave!):

1/2 cup butter

3 1/2 tsp cocoa

6 Tbsp milk

1 tsp vanilla

Powdered Sugar--just add until you get the consistency you want. If it gets too thick just add more milk.

Creamy Chicken Enchiladas

I found a new food blog. I think I am in love. And funny enough, a lot of their older recipe posts they have the same dishes I do, and Camille used to have. Crazy. Anyhow, someone linked to this recipe somewhere, and I had to try it. I LOVE mexican food. And enchiladas are one of my faves! This was a huge hit. It will most definitely be being added to the regular dinner meal list.

submitted by Michelle
(from Kevin and Amanda)

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Seriously SO GOOD!

Smore's Stuffed Chocolate Chip Cookies

I know, right?! Simply crazy, but seriously one of the BEST cookies I have EVER had!!! Let me just tell you, these cookies are HUGE!!! One cookie is about the size of a salad plate!!!! You know what is funny about me? I can't stand marshmallows...think they are disgusting. BUT....I absolutely LOVE Smore's!!!!! Crazy, right? So, I had to try these when I spotted them over at Picky Palate!!! My kids loved helping me make these, and they were even more fun to eat!!!! YUM!!!!!


Smore's Stuffed Chocolate Chip Cookies
submitted by Camille
(from Picky Palate)

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 Cups semi sweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations

3 Hershey Bars, broken into rows of 3 bars

12 large marshmallows cut in half lengthwise

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla, continue to beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. Top s’more with a large scoop of cookie dough. Place in hands and place another large scoop on bottom then front and back sides as needed. Form dough around s’mores. Will get messy, but stick with it, it does not have to be perfect. S’mores will move around but it’s no big deal. Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through. Let cool for 10 minutes before transferring to cooling rack or serving plate.

Makes 12 large stuffed cookies.

Caramel Apple Cheesecake Bars w/ Streusel Topping

Oh wow...what do I say?! This was Seriously. So. Good. I am someone who loves trying different recipes. I don't like having the same thing over and over. But, I would change for this. I could eat this every night....if my waistline would let me!!!!! OH MY...SOOOOOOO GOOD!!!!! I think I have found my new favorite dessert of ALL TIME!!!!



Caramel Apple Cheesecake Bars w/ Streusel Topping
submitted by Camille
(from My Kitchen Cafe)

Base:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened

Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
Pinch of salt
1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.