Grandma Lucy's Chocolate Chess Squares

Happy 89th Birthday to my sweet Grandma Lucy!  

When I was a little girl, I would request these Chocolate Chess Squares in the place of cake for my birthday.  There is something about the way the kitchen smells when these are baking that bring me back to pigtails and roller skates.  Be forewarned, these are RICH!  You will definitely need a glass a milk close by when eating these.  So, in honor of Grandma Lucy's birthday, here is the recipe!  

Bottom Layer:

1 stick butter (softened)
1 box yellow cake mix
1 box instant chocolate pudding mix
2 egss

~Mix together (I start out with a fork but then just use my hands...it is mess but so much easier) and place on the bottom of a 10X14 buttered baking dish and set aside.

Top Layer:

1 stick butter (softened)
1 lb confectioners sugar
2 eggs
8 oz cream cheese (softened)

~Using a hand mixer, mix well and pour over on top.  Bake at 350° for 50-60 minutes until golden brown.

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Pina Colada Trifle

My brother-in-law is getting married next month and tonight I have the privilege of the throwing a bridal shower for his sweet finance, Nicole.  Their wedding colors are yellow, gray, and black so I wanted to stick with that theme for the shower and keep it simple, yet beautiful.  I made most of the decorations out of mason jars, baby food jars, ribbon, and flowers from the dollar store (you would never know...so cute).

Ok...so back to the trifle.  I am sure you have all probably had the layered strawberry dessert with pound cake, strawberries, and vanilla pudding.  It is so good but it is best when strawberries are in season and for me that is spring and summer months.  Now, this Pina Colada Trifle is good all year!  And only a few ingredients, which is even better.  AND it can be made FAT FREE...SERIOUSLY!!!

I actually took a picture of the ingredients this time...I always forget that part:)

Ingredients:

30 oz crushed pineapple-drained (above it is a 20 oz can and I need more...Del Monte has a 15 oz can so it would be easy to just pick up 2 cans)
8 oz Cool Whip (free)
1 store bought Angel Food Cake
1-3 oz package Coconut Cream Instant Pudding Jello
1 cup shredded coconut toasted (optional...I didn't have any, but was wishing I did)
2 cups of milk for the pudding
*The Cool Whip and Angel Food Cake are fat free....find a fat free pudding mix to add and you will have a completely fat free dessert.  I just used what I had in my pantry which was not fat free.)

Step 1:  Cut Angel Food Cake in half and then cut cake into 1 inch cubes.  Place in the bottom of your serving dish.

Step 2:  Add 15 oz of crushed pineapple.  Don't mix it together but shake it around a little.

Step 3:  Repeat Step 1 & 2. (easy)

Step 4:  Make pudding according to package directions and slowly pour over top, shaking it down to the bottom layer.  DO NOT LET SET UP!  AND don't do this step out of order.  You do what it a little thick, but thin enough for it to seep through the dessert when you pour it over top.

See how the pudding is just dripping down into the dessert...that is what you want!

Step 5:  Top with Cool Whip and toasted coconut if you have it.

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Lemoncello Cake with Lemoncello Glaze

I have to admit, I am not much of a baker...but I can turn a boxed cake mix into something extraordinary!  I have tried to make a cake from scratch but it is just too complicated!  The boxed cake mix already has everything you need (just about) and it is like a blank canvass to me.  So for today's creation I made a Lemoncello Cake.  Now, you should know, I am the WORSE cake flipper ever!!!  I have tried buttering the pans, buttering and flouring the pans, spraying the pans with cooking sprays, and even just rubbing the pans with oil but every time I go to flip, it doesn't want to come out!!!  (sigh)  Any suggestions would be greatly appreciated.  Thankfully, this cake did come out in one piece but it wasn't a pretty sight so I added the glaze to cover up my lack of finesse, but it totally worked and enriched the lemon flavor.  So...here's how to make it.

Lemoncello Cake Ingredients:
1 box yellow cake mix (I recommend Duncan Hines)
1/2 of a 3 oz box of Lemon Instant Pudding Jello
1/2 cup water
1/2 cup lemoncello (if you don't like to use alcohol, just use fresh squeezed lemon juice as a substitute)
1/2 cup Canola Oil
4 eggs
Yest of 1 lemon

~Mix all ingredients together, pour into a bunt pan, bake at 350° for 45-50 minutes.

Other ingredients needed:
1/2 stick butter
1/2 cup sugar
Juice from one lemon
1/2 cup Lemoncello

To moisten any cake and to add more of a certain flavor (in this case it is lemon), do the following:

~When the cake is about 5 minutes from being done, add 1/2 stick of butter and 1/2 cup sugar to a small sauce pan.  Whisk until well combined.  Then squeezed the juice of 1 lemon (the one I used the yest for in the cake mix) and brought to a boil.  Remove from heat and whisk in 1/2 cup Lemoncello.  Set aside.

~I do this to all my cakes...sometimes I pour a dark coffee, margarita mix, or rum; depending on the flavor I am going for.

Finishing The Cake

When you remove it from the over, poke holes (about 15-20) in the cake mix with a wooden skewers.  Pour the butter, sugar, and Lemoncello mixture over the cake (while it is still in the bunt pan).  Do this slowly so the flavor really seeps in.  This will make your cakes so moist!

My son took this picture!  He is the biggest help!  Love him!

Lemoncello Glaze:

CAKE MUST BE COOL!

Mix together 2 1/2 cups confectioners sugar and 3 tablespoons of Lemoncello...should be thick but pourable.  Add more sugar if you need it thicker.  Pour over cake.  Note to self, put some paper towels down to catch the excess glaze (I didn't do this and had to work to make it look pretty)...AND if possible, wait to pour glaze until you serve it (it does seep down into the cake). Pin It Now!

Roasted Broccoli with Creamy Cheesy Sauce

Do your kids like broccoli?  If they don't, they will after eating this!  I have never met anyone who doesn't like this...and just to be clear, my kids never ate broccoli before I came up with this recipe.  Granted, I took something healthy and made it "bad" for you but bring it on!  It is so rich and creamy...mmmm....mmmm....mmmmm!

Ingredients:

3-4 broccoli crowns

2 Tablespoons extra virgin olive oil

1 cup heavy cream

1 teaspoon garlic powder

1/2 cup shredded smoked Gouda cheese*

1/2 cup shredded cheddar*

Salt and pepper to taste

*You may need up to a cup of each cheese...you want the sauce to be thick and creamy.  Also, you don't have to use Gouda cheese.  You could just use cheddar if that is what you have, but the smoked Gouda adds such a nice flavor.  I use Gouda whenever I make a recipe that calls for cheddar and just 1/2 the amount of cheddar and replace it with Gouda.  You can buy a huge hunk of Smoked Gouda at Sams Club for around $8 and it will last a month.

Step 1:  Wash and cut broccoli...you only need the florets of the broccoli.  Be sure it is really dry.  Take a handful of the really small pieces that break off and place in your blender (about 1/4 cup).

Step 2:  Put the rest of the broccoli on a sheet tray.  Drizzle with extra virgin olive oil and salt.  Bake at 425° for 15 minutes.

Step 3:  Add heavy cream to the broccoli in the blender.  Add garlic powder.  Blend for only a few seconds...if you blend too long you will make broccoli whip cream (gross!)

Step 4:  Pour cream mixture into a heavy sauce pan and cook over low heat.  Slowly add cheese, whisking the entire time, until cheese is melted and sauce is thick.  Add salt and pepper to taste.

Step 5:  Take broccoli out of the oven and place in a serving dish.  Pour cheesy cream sauce over the broccoli and mix together.

I think of this as a reverse Broccoli Cheese Soup...less soup and more broccoli!  Well, if I think about that way, it is good for you!

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Mexican Ratatouille

Today I was searching the internet for a Mexican-Vegetable side dish and was very disappointed.  I mean, of course they had refried beans and rice but nothing with a lot of vegetables so I decided to make this Mexican Ratatouille!  I planned to use it with whole grain rice (and actually cooked some to go with it) but this was delicious on its own...maybe I will add it to the rice tomorrow for lunch.  It is so simple to make.  Rocco, my 8 year old, said, "This is so good!  I didn't think I liked these vegetables!"

Ingredients:

1/2 Vidalia Onion (chopped)

1 Zucchini (chopped)...I quartered it and sliced it

1 Yellow Squash (chopped same as the zucchini)

1 clove of garlic (minced)

1 cob of corn (about 1 cup if using frozen)

1 can of black beans (drained and rinsed)

2 tomatoes (seeded and diced)

1 jalapeno pepper (finely diced)

1 tablespoon of salt (divided)

1 1/2 tablespoon Mexican oregano

1/2 tablespoon garlic powder

1/2 teaspoon crushed red pepper

1/2 tablespoon cumin

Cracked black pepper

1 tablespoon butter and olive oil

2 tablespoons fresh cilantro 

Step 1:  Salte onions, garlic, and jalapeno in butter and olive oil for about 3 minutes on Medium Low heat.  Season with part of the salt.

Step 2:  Add corn, squash, and zucchini and cook about 4 minutes.  Season with all the seasonings listed above. (except cilantro)

Step 3:  Add black beans and tomatoes to heat through.  Taste to see if  the seasoning is right. Top with fresh cilantro.

Be sure not to over cook...you want the vegetables al dente not soggy and watery.

And there you have it!!  A easy and healthy side dish for a Mexican dinner!

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Crock Pot Pork Tacos

OK family...here it is!  My recipe for pork tacos.  I make these a LOT for family get-togethers and everyone always asks me for the recipe.  I have to say, it is my favorite thing to make.  #1-it is so easy and #2-it is just so good.  It is spicy, but not too spicy (except if you tasted the batch I made for the "Relay for Life" Luncheon at my school...sorry ROFO friends...I accidentally poured almost the entire can of chipotle peppers.  I promise they are not usually that spicy!)  My 3 boys LOVE this dinner!  They actually cheer if I say I am making pork tacos for dinner...love those kids! 

Ingredients:

3 lbs pork loin roast 

(My butcher has a cut called America's Best Cut and if they are out of the roast, I get that)

2 cans chopped green chilies 

2 heaping tablespoons of crushed chipotle peppers (more if you like it spicy)

(Remember...buy a small jar of chipotle peppers in adobo sauce.  Put it in the blender with 1/2 can full of water and blend it.  Store it in your fridge.)

1 onion diced

2 cloves of garlic minced

1/2 cup water

Sour cream, sliced green onions, Mexican cheese blend, and flour tortillas (for your tacos)

Step 1:  Dice onions and place them in the bottom of the crock pot.  

Step 2:  Cut pork loin roast into 2-3 inch pieces and place on top of the onions.  Don't trim the fat...it will absorb into the liquid and add a lot of flavor.

Step 3:  Pour green chilies, chipotle peppers, garlic, and water on top of the pork.  Rub it into to all the pork. 

Step 4:  Cook on the lowest setting...for my crock pot I cook it for 10 hours on low heat.  If you are in a time crunch and try to cook it on a higher setting, it will still be fine but the fat won't have enough time to break down and you will find pieces of fat when you are eating it.

Step 5:  When it is done cooking, use a potato masher or a fork to shred the pork.

How to serve it? 

We like our tacos on flour tortillas with sour cream, sliced green onions, and Mexican cheese blend.  Honestly, the pork is so flavorful on it's own that you don't need salsa or guacamole, but if you like it, go for it!  

Leftovers?

I use it scrambled eggs or make breakfast burritos with the pork.

Turn it into a Mexican Lasagna.  Layer tortillas, pork, salsa, and cheese in a baking dish.  Bake at 350° for about 30 minutes.

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BLT with Roasted Red Pepper Mayo

I just love sandwiches!  I am always trying to think of new ways to dress up a classic sandwich.  The one thing that makes this BLT so good is the Red Pepper Mayo.  I wish I could take credit for it, but I can't...I was watching Guy's Big Bite and he was making beer battered onion rings with this red pepper dipping sauce.  Well, of course, I had to make those right away, but what I didn't know was how much I was going to like that dipping sauce.  I pretty much have to keep some in the fridge at all times for my husband and kids...they put in on all kinds of sandwiches and dip just about everything in it.  It really is a nice pairing to so many things and it elevates the basic BLT to new levels.  I hope you enjoy!

Red Pepper Mayo Ingredients:

1 cup sour cream

3/4 cup mayonnaise

3 Tbsp sun dried tomatoes

1/4 cup roasted red peppers (just buy the jar...it is easier for this recipe)

1 Tbsp minced garlic

3 Tbsp white wine (NOTE: the wine thins it out so I either omit it if I am using it as a mayo and not a dip or just add a splash to add the flavor)

Put all of the above ingredients into a blender or food processor.  Refrigerate for 1 hour.

Guy's recipe calls for a tablespoon of lime juice, 1 1/2 teaspoons of pepper and 2 teaspoons of salt...I usually don't use the lime juice, and I just eyeball the salt and pepper.  I have also substituted garlic powder for the minced garlic before when I was out of fresh garlic...I know, what?  How can I be out of garlic?

To make the BLT part it's pretty basic:  Toast your favorite bread.  I like BLT's on wheat but I was out today and had to use white bread.  Put a thick layer of the Red Pepper Mayo on one slice of the bread.  Thinly slice tomatoes...I like to put my tomatoes in between the bacon and the lettuce to keep the bread from getting too soggy.  Bake bacon on a wire rack on a cookie sheet at 425° for 15-20 minutes or until crisp.  I think baking the bacon for sandwiches is just easier because it seems to stay flatter....but whatever floats your boat!  And...I always pepper my bacon before cooking it.  Add romaine or green leaf lettuce and you have yourself a fantastic BLT!!

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Bacon Potato Salad

Tomorrow the Brola family is going camping!  Since it is the middle of August (and stink'n HOT outside), we decided that we will not be grilling on this trip so that puts the pressure on me to come up with meals that don't need to be cooked.  There is a restaurant in Williamsburg, Va called Second Street that I absolutely LOVE! (If you are ever in that area, you have to check it out!  YUM!)  Anyways, they have the BEST potato salad, and that is my inspiration for this recipe.  My boys have been dying for a bite all day, but I am making them wait until our trip...the trick is going to be keeping my husband out of it!  Wish me luck!

Ingredients:

2 1/2-3lbs red potatoes, cut and cubed
2 ribs of celery, finely diced
1/2 red onion
5 pieces of bacon, cut into lardons
5 sprigs of fresh thyme
1 cup mayonnaise
1/2 cup sour cream
1 Tbsp Penzey Forward
Pinch of Ancho Chili Powder (or cayenne pepper)
Salt and Pepper to taste

Step 1:  Boil cubed potatoes until they are tender.  Drain and cool.  While potatoes are cooking, cut bacon into small strips (lardons) and fry until crisp.  Place on a paper towel to drain off excess grease.

Step 2:  Chop red onion and celery.  Add to the potatoes.

Step 3:  Combine mayonnaise, sour cream, Penzey Forward, thyme leaves, and chili powder.  Pour over potatoes.  Add bacon and check to see if you need any salt and pepper.

NOTE:  I know, some of you have never heard of Penzey's Spices.  I hadn't either!  A teacher-friend of mine gave me a gift set for Christmas and I just love the Penzey Forward!  Penzey Forward has NO SALT in it!!!  It is a combination of black pepper, garlic, paprika, turmeric, celery, rosemary, basil, and thyme.  It is so good!  I am looking forward to trying some of their other spices!  Below is a link to their website.  They have a great catalog that contains several recipes.  I was given the "Thank A Teacher" gift set, which is on sale now!  (I should be getting paid for this free advertisement. LOL!)

http://www.penzeys.com/cgi-bin/penzeys/shophome.html Pin It Now!

Blueberry Banana Smoothie

My boys are always asking for smoothies!  The great thing about smoothies is that you can pretty much use whatever fruit you have in the house and they are a healthy snack!  How can I say no!  This is what I came up with today...

Ingredients:

1 1/2 cups frozen blueberries

1 banana (sliced)

1 Tbsp honey

1 cup milk

Ice

Put first 4 ingredients in a blender and add fill with ice.  Blend.

Now, how easy is that!  I put some frozen blueberries on top for a special treat...have you ever had frozen blueberries as a snack?  Delish!  

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