Pre-heat oven to 350 degrees
Grease 2-9inch round pans
In mixer add 1 box Duncan Hines triple chocolate cake mix
3 eggs, room temperature
1-1/4 cups water
1/2 cup veggie oil
Mix on low for 30 seconds, scrape sides mix on medium for 2 minutes
Pour into prepared pans. Bake for 25-30 minutes.
Cool completely on racks.
In mixing bowl, add 1 small box pudding mix and 1-3/4 cups whipping cream beat on medium for 2 minutes.
Fold in 1/2 tub extra creamy cool whip.
1/3 cup shortening
1/3 cup butter,room temp.
3/4 cup peanut butter
1 tsp vanilla
1-lb powdered sugar
4-6 Tbsp milk
In mixing bowl cream shortening, butter and peanut butter. Add vanilla and powdered sugar, mix all together. Frosting will be dry so add milk 1 Tbsp at a time till creamy.
Place 1 round on plate, fill with mousse
Top with second round, frost and decorate!!
1-lb lean ground beef
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/2- tsp garlic powder
1-tsp prepared yellow mustard
3/4 cup ketchup
3-tsp brown sugar
Salt and pepper to taste
Brown ground beef,onion and bell pepper. Drain off any liquid.
Stir in garlic powder, mustard, ketchup and brown sugar.
Simmer for 30 minutes add salt and pepper to taste.
In a pan sauté 3 Tbsp of butter with 1 clove of garlic. Add 1 chopped bell pepper, I usually do a little red and green. Cook until tender. Add a drizzle of olive oil and 1 tub of sliced mushrooms. Add 1 bunch of asparagus, when all your veggies are tender slice 1 kielbasa, sliced, heat through. Turn heat to low.
Boil 1 box of rigatoni or whatever noodles you prefer, till tender.
Add a basket of grape tomatoes to veggie mixture. Drain pasta. Toss with 3 Tbsp of butter and lots of Parmesan cheese. Add veggies to top of pasta and toss!
Pre-heat oven to 325 degrees
In a small bowl combine 2 cups graham cracker crumbs, 1/2 cup butter,melted and 2 Tbsp sugar. Press into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Place in the freezer while you make the rest.
Whip 4-8ounce room temperature blocks of cream cheese until fluffy. Add 1-1/3 cups sugar, 2 Tbsp cornstarch and 1 Tbsp vanilla. Beat until combined. Add 3 eggs one at a time beating until just combined after each addition. Stir in 1 cup of sour cream.
Pour into crust. Bake for 1 1/4 hours until center is almost set.
Cool on wire rack for 15 minutes. Run knife around edge of pan. Continue to cool on wire rack for 45 more minutes. Refrigerate for at least 3 hours!! Garnish as desired!
***this recipe has been linked to http://www.foodiefriendsfriday.com weekly linky party for 2/07/13****
4 boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
3 Tbsp butter
3 Tbsp olive oil
4-8 oz of baby Bella mushrooms, quartered
1/2 cup marsala wine
Pound chicken breasts between 2 piece of wax paper until 1/4 inch thick.
In a large sauce pan melt butter with oil on medium high heat.
Dredge chicken and place in skillet, brown for 2-3 minutes
Flip chicken add mushrooms and cook for 2 minutes.
Stir mushrooms and add wine.
Reduce heat to medium-low cover and cook for 10 minutes.
4 dinner rolls
8-10 slices cheese, cut into 1/2 inch pieces
4-Tbsp melted butter
3-stalks of chives chopped
1-clove of garlic diced
Pre-heat oven to 350 degrees
Cut rolls lengthwise and width wise without cut through bottom crust.
Place rolls in aluminum foil and place cheese between each cut.
Combine chives and garlic with melted butter and drizzle over each roll.
Wrap the rolls up in foil and place on a baking sheet.
Bake for 15 minutes unwrap and continue baking for 8-10 minutes more.
Original recipe is from the girl that ate everything!:)