Beautiful Blessings » Tasty Tuesday

Oreo Cake | Tasty Tuesday

Emily — Tue, 22 Mar 2011 20:49:07 +0000

It’s been quite some time since I have shared a recipe and this one is sooooooo yummy I just had to share!

A couple of years ago, my Aunt Andrea took some cake decorating classes and with that and the combination of her obsession with her new toy, the Kitchen Aide stand mixer, she has been making some ridiculous confections. However, she “doesn’t care” for cakes so she makes them for sport and then brings them to family get togethers for us to all consume at our own guilt. She is basically an evil temptress of sweets! Lol. Evil, pure evil for someone like me who has no self control when it comes to sweets. (Can’t say I never inherited anything from my momma. Among other things.)

So here it is: Chocolate-covered Oreo cookie cake. Go ahead, drool a little. Its ok (I’m drooling too).

Recipe: Chocolate Covered Oreo Cookie Cake

Ingredients

1 pkg. (2 layer size) devils food cake mix
4 squars Bakers semi-sweet chocolate
1/4 c. butter
1 pkg. (8 oz) cream cheese, softened
1/2 c. sugar
2 c. thawed cool whip
12 Oreo cookies, coarsely crushed

Instructions

Heat oven to 350.
Prepare cake batter and bake in 2 9-in round pans as directed on package.
Cool cakes in pans for 10 min. Invert cakes onto wire racks; gently remove pans and cool cakes completely.
Microwave chocolate and butter in microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted and cool for 5 minutes.
Beat cream cheese and sugar in a large bowl with mixer until blended.
Gently stir in cool whip and crushed cookies.
Stack cake layers on plate, spreading cream cheese mixture between layers.
Spread top with chocolate gaze and let stand until firm.
Keep refrigerated.

Quick Notes

To crush the oreos, place them in a ziploc bag and roll with a rolling pin. I also made my oreo filling first and placed it in the fridge until I was ready to place it in between the layers.

Variations

I think that next time I might try it with milk chocolate on top since I prefer that flavor more over the semi sweet.

And while your at it with melting and consuming said chocolate, go ahead and make some of these really quickly If your going to go over board might as well jump in head first.

I guess I’m no better passing along this recipe but hey, you only live once! Might as well live in a chocolate covered world. Everything tastes a little better that way. Enjoy!

Chicken and Noodles | Tasty Tuesday

Emily — Wed, 20 Oct 2010 02:58:14 +0000

I am sure that I have said it before, but I LOVE food! Especially comfort food like this recipe. I have been looking for a great chicken and noodle recipe for a while now and this is the winner. It was a hit with the whole family and will be made again very soon. Although I think the homemade noodles really add to it’s deliciousness factor, you could use store bought.

Recipe: Noodles

Ingredients

2 egg, beaten
4 tablespoons milk
1 teaspoon salt
2 cup sifted all purpose flour

Instructions

Combine egg, milk and salt.
Add enough sifted flour to make dough stiff, about 2 cups.
Roll very thin on floured surface; let stand 20 minutes.
Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry overnight.

Recipe: Chicken and Noodles

Ingredients

9 cups hot water
1 Lg carrot, chopped
2 celery stalks, chopped
1 med. onion, chopped
1 1/2 tablespoons chicken bouillon (or soup base)
3/4 cup butter, melted
1/2 teaspoon black pepper
1/2 teaspoon salt
1 lb cooked boneless skinless chicken breast, cut into large pieces
1 batch of noodles

Instructions

In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, melted butter, pepper and chicken pieces. Bring to a boil, turn to low heat and simmer for 30 minutes.
Add noodles and simmer on medium-low heat for an additional 10 minutes.

And to really put this dish right over the top, I made these mashed potatoes from The Pioneer Woman’s cookbook that are to die for. I won’t ever make mashed potatoes any other way.

These recipes aren’t for the health conscious ones at all but that’s what makes it so darn good so don’t feel to guilty Enjoy!

Tasty Tuesday | Hash Brown Ham Quiche

Emily — Wed, 13 Oct 2010 03:08:45 +0000

This week I have a recipe that is tried and true. My mom first started making this when we were little and it was always a hit. Jay and Joel both love when this one makes its way onto the menu. Even though it is more of a breakfast food, it tends to be served more for dinner at our house with some sweet corn and applesauce (Not mixed together of course.)

I hope that you all enjoy this personal favorite as much as we do.

Recipe: Hash Brown Quiche

Ingredients

4 c. frozen shredded hash browns
1/4 tsp. salt
1/4 tsp. pepper
3 T. butter, divided
1 med. onion, chopped
1/2 c. chopped green pepper
2 tsp. all-purpose flour
3/4 c. diced fully cooked ham
3 eggs, beaten
1/2 c. milk
1/2 c. shredded cheddar cheese

Instructions

Measure out the hash browns and let thaw at room temp or in the microwave for a minute and a half.
In a large skillet, saute the hash browns, salt and pepper in 2 T. butter until lightly browned and warmed through.
Press into the bottom and up the sides of a greased 9-in. pie plate.
In the same skillet, saute the onion and green pepper in the remaining butter.
Remove from heat; sprinkle with flour. Stir in the ham, eggs and milk.
Pour into hash brown crust.
Bake at 350 for 30 minutes.
Sprinkle with cheese; bake for 5 minutes longer or until a knife inserted near the center come out clean.
Let stand for 10 minutes before cutting.

Quick Notes

To save time, you can buy chopped onion and green pepper in your frozen food section.

I also add more veggies and ham than they call for to make it more hearty. (About 1 c. of each)

Microformatting by hRecipe.

Happy cooking!

Tasty Tuesday | Crockpot Roast

Emily — Wed, 29 Sep 2010 03:11:45 +0000

Hey all! Did you think that I forgot about you? No way! I just got uber lazy and took an unscheduled unintentional month long sabbatical from blog land. I guess I just haven’t had a whole lot to say (ok so that’s a little fib).

I don’t know about where you all live, but here in Ohio, fall is FINALLY here!!!! It is hands down, my most favorite time of year. I look forward to everything that fall brings. Cool weather, the beautiful colors, the smells and sounds, football and of course…..THE FOOD! Nothing says fall to my soul like some good home cookin’!

Since it has been a short while between posts, I thought I would start back up small and manageable with a Tasty Tuesday post. Doesn’t require a whole lot of thought on my part So what recipe to share? I chose one of our personal favorites. Roast. I love to make this recipe on Sundays especially. By the time we get home from church, lunch is ready and the house smells delish! Like most of my other staple recipes, its super easy. You can put it together and forget about it until it’s time to eat.

Recipe: Crock Pot Roast

Ingredients

1 package dry italian dressing mix
1 package dry ranch dressing mix
1 brown gravy mix
1/2 c. dried onion
1 can beef broth
1 good size roast
1 bag of baby carrots
1 onion sliced
4-5 potatoes, quartered

Instructions

Spray crock pot with cooking spray. Sprinkle dry ingredients over roast and pour beef broth over roast. Cover and cook on low for 6-8 hours or high for 3-4

Microformatting by hRecipe.

Of course, my family has an odd little quirk that when we have roast, it’s not complete without some cottage cheese on the side. It’s just not the same without it!

Do you have any little odd combos like that?

Tailgate and Pig Tails | Tasty Tuesday

Emily — Wed, 04 Aug 2010 03:30:56 +0000

I can’t believe that it is already August! Where is the summer going? All I know is that the big countdown has begun at our house…..that’s right folks! Only 31 days until Ohio State University’s 2010 football season is under way when they meet up with Marshall in “The Shoe”! Every year about this time my husband can hardly refrain himself from getting on to YouTube and watching OSU clips of any kind to get himself pumped for the season. It’s like watching a little kid on the countdown to Christmas But if truth be told, I get just as excited as he does.

And when talking about the Bucks you can’t forget these guys these guys…..

With football season, comes lots and lots of tailgate parties. This is one of my favorite snacks to make and have for any football game. (Or any other time of the year, really.)

Recipe: Hot Chicken Wing Dip

Ingredients

1- 8 oz. brick cream cheese
5 oz. Franks hot sauce
1 can Keystone or Brinkmans chicken – drained
1 c. ranch dressing
1 c. cheddar cheese

Instructions

Melt on low in sauce pan. Then put in oven on 350 for 20 minutes or in crockpot on low.
Serve with crackers, celery or tortilla chips.

*I usually just place all ingredients in the crockpot on low for 2-3 hours stirring occasionally.

I make it a point to try new recipes that I can share with you but wanted to open it up to you guys as to what you would like to see on here. I’d love to hear back on what that might be.

Even though these pictures have nothing to do with my normal Tasty Tuesday post, I could just eat this sweet girl up with a spoon for dessert with her new do. I love the adorable piggy tails, but they just make her look like such a big girl! It’s hard to believe that my “baby” is going to be 2 in just a few short months!

She is most definitely her daddy’s little mini-me and mommy’s little baby-doll.

So anyhow, back to football and food. What’s your favorite tailgate food for game day?

Revenge of the wallpaper!!!!! And some Tasty Tuesday

Emily — Wed, 21 Jul 2010 03:40:40 +0000

NOOOOO!!! Tell me it’s not so! It’s my worst nightmare! That’s right, it’s wallpaper. I am telling you all, I don’t care if it was in style EVER, it should be a crime to hang that stuff. It is downright evil. When we first bought our house it was in every room and had at least 3 layers. We had removed every last shred of it up until our little ceiling fiasco on Saturday when the last of it showed up under the drop ceiling.

I know what you’re thinking, why in the world would you want to take that down? It’s just so pretty!

Spray, scrape and repeat. Spray, scrape and repeat……

With all of our pretending to be on an episode of “This Old House”, I haven’t had a whole lot of time to think about preparing five star meals. This is probably one of my most favorite things to have during the summer time, sish kabobs. My mom always made these a lot during summer because they are an easy fix. You can get the ingredients prepared the night before or first thing in the morning and forget about them until it is time to assemble them.

All you need is:

Bamboo skewers

Zesty Italian dressing

Veggies of your choice (I use white mushrooms, onion and green pepper)

I can of pineapple chunks

Meat of your choice (chicken, steak, sausage, kielbasa or shrimp)

Soak your skewers in water for 3-4 hours. Cut up your meat and veggies and marinate in Italian dressing. Alternate all of your veggies, meat and pineapple onto your soaked skewers. While you are grilling them, use a pastry brush to apply more dressing to keep the veggies from becoming too dry.

I also did a little experimenting today and came up with these yummy muffins to serve with the kabobs.

Recipe: Zucchini Corn Bread Muffins

Ingredients

1 box of jiffy corn bread mix
1 egg
1/3 c. milk
1/4 c. shredded mozzarella
1/4 c. shredded cheddar
1 c. shredded zucchini
1/2 of a white onion diced

Instructions

Mix all ingredients together and spoon into muffin cups until 3/4 full.
Bake at 400 for 15-20 minutes or until tops are golden.

Microformatting by hRecipe.

You don’t have to use both kinds of cheese if you only have one.

I hope you enjoy!

And here are a few pictures for Aunt Lindsay at her request. But you can look at them too