Strawberry Shortcake Kabobs

The first time I made these, I baked the cake on tuesday and didn’t serve them until Friday and everyone raved about how moist they were

Ingredients :

• 2 cartons of strawberries (approximately)
• 1 box of white cake mix
• 3/4 cup of Greek vanilla yogurt
• 2 egg whites
• 1 1/3 cups of water
• 1 bag of white chocolate chips
• Skewers

Direction :

1. Combine the cake mix, greek yogurt, egg whites and water in a bowl. Mix until smooth and pour into a greased cake pan or dish. Bake at 350 until toothpick comes out clean or according to directions on the box.
2. While the cake is baking, wash and cut the ends off the strawberries. Once washed and dried, slice each berry into two pieces. Depending on how big you want each kabob to be, you may also want to trim the skewers as well.
3. Once the cake is done baking, let cool for easier handling. I like to bake mine and let it cool overnight (it stays moist for days!). Once cool, cut the cake into square piece. The size is personal preference and how many kabobs you want to make. Place cake and strawberries onto the skewers in an alternate pattern.
4. Once the skewers are done, begin melting the chocolate in a double boiler or microwave. You could use milk or dark chocolate chips, but I like the white. Once melted, drizzle over all of the skewers with a spoon. I line the tray or pan with tinfoil to avoid a big mess.
5. Once all the chocolate is done, let the chocolate cool on the counter or fridge. Serve or wrap up for the next day!

Mexican Mess

This isn't very pretty. You can add another cup of cheese on top if you want and add veggies, guacamole and sour cream to make it more like nacho dip. I personally can eat the whole thing just like it is. Leftovers go well in a soft tortilla.

Ingredients:

• 1 (16 ounce) can fat-free refried beans
• 1 cup salsa (I like medium)
• 4 ounces green chilies
• 1 cup cheese, shredded (I like a Mexican or taco blend)

Directions:

1. Spray a pie plate.
2. Mix all ingredients and place in pie plate.
3. Bake at 350 degrees for about 15 minutes or hot in the center.
4. Add extra cheese and anything else you want on top.

Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast

This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional.

Ingredients:

• 1/3 cup butter, melted
• 2 tablespoons minced garlic (can use more or less)
• 2 teaspoons garlic powder, divided (garlic lovers can use more)
• 1/2 teaspoon seasoning salt (or can use white salt)
• 3/4 cup seasoned dry bread crumb (seasoned or plain)
• 1/2 cup finely grated cheddar cheese
• 1/4 cup freshly grated parmesan cheese
• 1/2 teaspoon ground black pepper (or to taste)
• 4 boneless skinless chicken breasts
• shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)

Directions:

1. Preheat oven to 350°F.
2. Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
3. In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
4. In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
7. Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

P. F. Chang's Mongolian Beef

This copycat recipe is as good as the original! I originally got this from a recipe adapted from Todd Wilbur's on (and modified it again until I thought I had it right)

Ingredients:

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying (about 1 cup)
• 1 lb flank steak
• 1/4 cup cornstarch
• 2 large green onions, sliced on the diagonal into one-inch lengths

Directions:

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. Don't get the oil too hot.
3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. Remove it from the heat.
6. Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10. Heat the oil over medium heat until it's nice and hot, but not smoking.
11. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
12. You don't need a thorough cooking here since the beef is going to go back on the heat later.
13. Stir the meat around a little so that it cooks evenly.
14. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
15. Put the pan back over the heat, dump the meat back into it and simmer for one minute.
16. Add the sauce, cook for one minute while stirring, then add all the green onions.
17. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
18. Leave the excess sauce behind in the pan.

Pumpkin Cream Cheese Muffins

Made these for my future in-laws, who will be visiting this weekend. We tried one and they are fabulous. I think toasting the nuts really helped the flavor as well (see my note below).

Ingredients:

• 1 (8 ounce) package cream cheese
• 1 egg
• 1 teaspoon vanilla
• 3 tablespoons brown sugar
• 4 1/2 tablespoons flour
• 5 tablespoons white sugar
• 3/4 teaspoon cinnamon
• 3 tablespoons butter
• 3 tablespoons chopped pecans (toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just)
• 2 1/2 cups flour (I used half white, half whole wheat)
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup olive oil
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375 degrees.
2. Grease and flour 18 muffin cups.
3. FILLING: Beat cream cheese until soft.
4. Add egg, vanilla and brown sugar.
5. Beat until smooth.
6. Set aside.
7. STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
8. Add butter and cut it in with a fork until crumbly.
9. Set aside.
10. MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
11. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
12. Beat together until smooth.
13. Fill cups with pumpkin mixture until they're about 1/2 full.
14. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
15. If you're using paper cups, try to keep cream cheese from touching the paper.
16. Sprinkle on the streusel topping.
17. Bake at 375 degrees for 20 to 25 minutes.

Panera Broccoli Cheese Soup

A very good broccoli cheese soup. Serve with crusty bread.

Ingredients:

• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper

Directions:

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

Top Secret Recipes Version of Girl Scout Thin Mints Recipe

I love these cookies when Girl Scouts sell them, and I just found the recipe on TSR! I can't wait to make them, but I thought i'd share them first! From Even More Top Secret Recipes.

Ingredients:

• 1 (18 1/4 ounce) package fudge cake mix
• 3 tablespoons shortening, melted
• 1/2 cup cake flour, measured then sifted
• 1 egg
• 3 tablespoons water
• nonstick cooking spray

Coating

• 3 (12 ounce) bags semi-sweet chocolate chips
• 3/4 teaspoon peppermint extract
• 6 tablespoons shortening

Directions:

1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
2. Cover and chill for 2 hours.
3. Preheat oven to 350 degrees.
4. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
5. To cut, use a lid from a spice container with a 1 1/2-inch diameter.
6. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
7. Bake for 10 minutes.
8. Remove the wafers from the oven and cool completely.
9. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
11. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
12. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
13. Refrigerate until firm.