Funeral Potatoes

Funeral Potatoes
(serves 16)

1 24-ounce bag frozen hash brown potatoes (we like diced), thawed

2 cans cream of chicken soup
2 cups sour cream*
1 cup grated cheddar*
one-half cup plus 2 T. melted butter*
one-third cup chopped onion
2 cups crushed cornflakes
salt to taste

Combine 2 T. melted butter and cornflakes.  Set aside.  In a large mixing bowl, combine remaining ingredients.  Blend well.  Pour potato mixture in a large oblong pan.  Sprinkle crushed cornflake mixture on top and bake at 350 degrees for 30 minutes.  Serve hot.

*Do not use low-fat versions of these ingredients.  Low-fat sour cream and cheddar will not melt, and margarine has water in it.

Real Simple’s 10 Ideas for Leftover Turkey

In case you don’t get the Real Simple magazine, here’s the link to November’s article on what to do with leftover turkey.  Some great ideas – and you can use them all year with chicken breasts, too.

Those turkey samosas above are on my list for dinner this weekend.

new kind of flag cake

I LOVE this!

Directions and info at 17 and baking

Red, White and Blue Jello

This is just great.  No Fuss Fabulous has links to this pretty, patriotic jello on her blog.  Check it out here.

*we’re making #5 this afternoon*

link to red, white and blue striped jigglers

Chocolate Peanut Butter Triple Layer Cake

We have decided that the phrase “I have died and gone to heaven” was coined after eating this cake.   Intense and delicious and so, so good.  I saw this recipe in the cookbook Sky High: Irresistable Triple Layer Cakes that I checked out of the library a long time ago.  When I saw it again on Smitten Kitchen, I bookmarked it and visited the pictures over and over.  I showed it to Nathan a few weeks ago and he said that’s what he wanted for his birthday.  Done.

The directions here are copied from Smitten Kitchen (you must click over to look at her pictures of this cake) because I *should* have used all the notes she added with the recipe and directions.  Do yourself a favor and use them! Make sure you freeze the layers before assembling – the cake is so, so soft.

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Potato Salad with Artichokes and Asparagus

We LOVED this.

makes 6 healthy salad-side servings

Can be made up to 4 hours ahead of time and chilled.  Stir in asparagus just before serving.

8 oz asparagus, ends trimmed, spears cut into 1″ pieces
2 lbs red potatoes, cut into 1″ thick chunks
2 strips bacon, chopped
2/3 cup chopped shallots
2 t fresh chopped fresh rosemary
5 t olive oil
1 1/2 T red wine vinegar
2 T plain yogurt (I used the vanilla yo baby we had in the fridge)
1 1/2 T coarse grain mustard
salt and pepper
1 can (14 oz) artichoke hearts, drained and quartered
2 T capers, optional

Boil salted water and cook asparagus until barely fork-tender, about 3 minutes.  Remove asparagus and run with cold water to stop ccooking. Add potatoes to water and cook until tender when pierced, 8-10 minutes.  Drain and set aside.

Cook bacon, crumble.  Toss with shallots and rosemary.

In a bowl, combine olive oil, vinegar, yogurt, mustard and salt and pepper to taste. Whisk well, until blended and creamy.

Toss asparagus, potatoes, shallot mixture, artichoke hearts, capers (optional), and dressing.  Season with salt and pepper.  Serve warm or at room temperature.

Per Serving: 323 calories, 19 g fat, 3.5 g fiber, 6 g protein, 32 g carb

Valentine’s Turtles

I already posted about Christmas Turtles, but today I found a picture of the turtles with pink and red M&Ms.  So cute.

Put a hershey’s kiss or rolo on a pretzel and bake at 250 for 4-5 minutes, until the candy is just soft.  Pop an M&M on top, and let cool

Real Candy Cane Cookies

1 cup butter, softened
1 cup powdered sugar
1 egg
1/2 t peppermint extract
1/2 t vanilla extract
2 1/2 cups flour
1/4 t salt
1 cup candy canes, crushed
3 T decorating (green or white) sugar, granulated if you must

Preheat the oven to 375 degrees F.

In a large bowl, with an electric beater on medium speed, cream the butter and confectioners’ sugar until light and fluffy.

Add the egg and the peppermint and vanilla extracts and beat until well blended.

Gradually add the flour and salt; mix well.

Cover the bowl tightly with plastic wrap and chill for 1 hour.

Coat two baking sheets with nonstick cooking spray.

In a shallow bowl, combine the crushed candy canes and the granulated sugar; mix well.

Shape the chilled dough into 1-inch balls then roll each ball in the candy cane mixture; place on the baking sheets and bake for 10 to 12 minutes, or until browned.

Immediately remove from the baking sheets and place on wire racks to cool.

Minty Marshmallows

This was the perfect last-minute gift.  I took 1 cup powdered sugar and stirred in 3 T of water to make a glaze.  Dip a large marshmallow in the glaze and roll in crushed candy canes.

To make a more complete gift, add in hot chocolate:

Christmas Turtles

Jacob came home from preschool with this cute treat from a friend.  We made them a couple years ago and I’d forgotten about them!  Stick a rolos candy on top of a small round pretzel and pop them in a 250 oven for 4 minutes.  Immediately press an M&M (or half a pecan) on top.  Put in fridge to set.  Enjoy!

Chocolate Peanut Butter Pie

This is what Nathan made for my birthday. It was easy and delicious. It would be easy to use low fat ingredients and turn into a healthier dessert, but – I’m pregnant and it’s my birthday so we didn’t. It was rich and divine.

1/2 cup powdered sugar
4 oz cream cheese, softened
1/2 cup peanut butter
7 oz sweetened condensed milk
6 oz (1/2 a large tub) Cool Whip, thawed
1 chocolate graham cracker crust (buy or make your own)

Combine 1st 3 ingredients and beat until smooth. Add milk, stir in cool whip. Chill 8 hours in fridge or until set, OR stick in freezer. I love frozen stuff, so we did it that way and it was SO good.

Variations: we put a bit of chocolate syrup on top. I had thought about having Nathan stir in something, but after we tasted it, we don’t want to mess with the smooth texture. I think some mini-chocolate chips or chopped Snickers on top (before freezing) would be really good.

Warning: VERY rich. Decadent. Delicious.

Killer Chocolate Cheesecake

from the book Luscious Chocolate Desserts

This is so good, and so intense.   I’m making it for a small birthday lunch tomorrow, but in a 5″ (I think) springform pan instead of the usual 9″.  In the smaller pan I make 1/3 the recipe, and it’s the perfect size.   Use good quality chocolate.

CRUST
9 oz chocoalte wafers (I have usually used teddy grahams or TJ’s cats cookies)
6 T unsalted butter, melted

FILLING
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup unsalted butter
2 T unsweetened cocoa powder
3 8 oz packages cream cheese, room temp
1 cup sugar
4 large eggs
pinch of salt
1 1/2 cups sour cream, room temp
2 t vanilla extract

Tightly wrap foil all around the outside of a springform pan.  Butter the inside.

Grind chocolate wafers in a food processor (or blender) until finely ground.  With motor running, slowly add butter.  Press into bottom of pan and bake crust for 8-10 minutes at 350.  Let cool.

Mix chocolate with butter in a heatproof bowl set over a saucepan of 1 1/2 inches of nearly simmering water, whisking until smooth.  Whisk in the cocoa powder.  Remove bowl from heat and let mixture cool to room temp (or close).

Beat cream cheese and sugar with mixer, until light and fluffy.  Add eggs one at a time, beating well after each.  Beat in salt, then chocolate mixture until just smooth.  Add sour cream and vanilla and beat again.

Transfer filling into springform pan.  Set the pan inside a roasting pan, place it in the oven, and carefully pour in enough boiling water to reach halfway up the sides of the springform pan.  Bake for 45 minutes, or until the center is almost set but still slightly jiggly.  Do not over bake!  Cheesecakes firm as they cool.  Remove from roasting pan and let cake cool in the water bath for 15 minutes.

Remove the springform pan from the water and let cool totally on a wire rack,  then remove the foil and refrigerate the cheesecake at least 12 hours.

(7) Layered Cookies

1 stick melted butter
1 1/2 cups graham cracker crumbs
1 cup chopped nuts
1 cup semi sweet chocolate chips
1 1/2 cups (3 1/2 oz) flaked coconut
14 oz can (1 1/3 cup) sweetened condensed milk

Pour butter in a 9X13 pan.  Layer everything on top.  Bake at 350 for 25 minutes.

Peppermint Ice Cream Cake

From Cooking Light (I think 2005?)

You could always use a cake mix, but this cake is really good and doesn’t take long to throw together.  You can even make each layer a couple weeks ahead and store them (individually wrapped) in the freezer until you’re ready to assemble the whole cake.  Merry Christmas!

3/4 cup unsweetened cocoa
3/4 cup boiling water
6 tablespoons butter, melted
1 cup packed dark brown sugar
1/2 cup granulated sugar
3/4 cup egg substitute
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups low-fat peppermint ice cream (such as Edy’s/Dreyer’s Slow-Churned Light), softened
3 cups frozen fat-free whipped topping, thawed
1/8 teaspoon peppermint extract
8 peppermint candies, crushed

Preheat oven to 350°. Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.

Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.

Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.

Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.

To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.

Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.

Chocolate Mint Layer Brownies

This is a St. Patrick’s Day staple in our house, but I didn’t make it this year.  I just made a batch for when Nathan’s family comes over for lunch today.  If you make these for Christmas, throw some smashed candy canes in the middle green layer.  (ooh pretty)

Brownies:

2 c. sugar
1 c. butter
4 eggs
2.5 c. flour
4-1 oz unsweetened choc squares—melted
1/4 tsp salt
1/4 tsp baking powder
2 tsp vanilla

Mix together eggs, sugar and butter.  Add in flour, salt, baking powder and vanilla.  Combine melted chocolate.  Bake at 350 for 30 minutes.

Mint frosting:

4 Tbs butter
2 Tbs milk
2 c powdered sugar
1/2 tsp mint extract
green food coloring

Beat everything together until well combined.  It will be pretty thick.  Spread layer on brownies after they have cooled.

Chocolate topping:

4 Tbs butter
1ish teaspoons mint extract
1 c. chocolate chips

Melt everything together for 30 seconds.  Stir well, and zap for 20-30 more seconds.  You want everything really creamy (no chips left) but not hot so it won’t melt the frosting layer.

Carefully spread on top of the green frosting layer.  Stick in fridge.  ENJOY!