German Chocolate Goodness!!

I think its about time we have another dessert posting because desserts make everything better...especially a dessert that has chocolate and coconut.  I love coconut it makes me happy :)

On a side note, I do hope to not make this completely a food blog because I by no means am a chef and as of yet cant really 100% make my own recipes so Im just sharing other recipes (with some tweeks of my own).  I always link back to the original source so please make sure you stop by their blog, let them know I sent you and if you really love their blog as much as I do then follow them!

Today's recipe is from Six Sisters Stuff blog.  These girls are seriously talented and have some super stellar recipes that I have used on multiple occasions with always fantastic results.  Today's recipe is no different and to tell you just how awesome this recipe is...my dad had me leave 4 with him!  He never asks to keep desserts because he likes to eat healthy and doesnt eat a lot of desserts.  Its really a high compliment if he wants seconds :)

German Chocolate Cake Bars

(A SixSisters’ Stuff blog recipe)

Servings: 16    Prep Time: 7min   Cook Time: 24-30min       Difficulty: Easy

Ingredients

Crust:

• 1 box devil's food cake mix (not with pudding added)
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg

Filling:

• 1 (14 oz) can sweetened condensed milk (fat free is fine)
• 1 tsp vanilla extract
• 1 large egg
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1/2 cup milk chocolate chips

Instructions

Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.

While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown. Remove from the oven and cool completely before cutting into squares.

Now get out there and make some baked goodness!  I really loved these and I know you all remember that Im not a huge fan of chocolate :)  You know I think I might just have to go and make some more they were THAT good!!

-Rachael

Yummy Chicken Bundles

What's this...2 food posts in 1 week!  It must be your lucky day!!  Truth is I cook a new recipe each week whether we make a new project or not so I pretty much an guarenteed to have at least 1 recipe to share with you.  Since its been about 3 weeks since my last post I have a couple recipe posts waiting in the wings to share! 

Since yesterday was a dessert post I want to share main course recipe with you today.  I have made this one a few times because its fast, easy, and makes great left overs!  Doesnt get much better than that right?!?  So are you ready to try a new recipe??  YES!!  I was hoping you would say that!

Chicken Enchilada Puffs

(A TidyMom blog recipe, modified by Rachael)

Servings: 8     Prep Time: 15min       Cook Time: 15min            Difficulty: Easy

Ingredients

·        2 packages regular crescent rolls

·         3 oz cream cheese

·         1 cup Mexican blend shredded cheese

·         2 cup cooked chicken (diced or shredded)

·         2/3 cup enchilada or taco sauce

·         4 teaspoons enchilada or taco seasoning mix

·         1/2 cup Mexican shredded cheese for sprinkling

Instructions

Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray

Place cream cheese and Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.

Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.

Unroll crescent rolls (leave the 2 triangles of each section together to make a square) on prepared pan.

Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.

Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.

Sprinkle tops of puffs with additional shredded Mexican cheese.

Bake for 15 minutes, or until golden brown.

I doubled this recipe because it only made 4 and thats not enough left-overs for me and its just too easy to make this doubled.  I serve this with steamed veggies and rice (if I have it on hand) because...well just the puff a balanced meal does not make :)  I hope you are your family enjoys this version of the chicken bundle as much as mine does!  Oh and by the way we have tried 3 different versions of the chicken bundle and I found that this version was our favorite...if my opinion counts for anything :)

-Rachael

Foodie Friday #28

Oh its Friday and that means Im getting on a plane tonight and am going to Orlando!!!  Oh I cannot wait!!  So its only a weekend away and its not really a whole lot of time away but its going to be fun and its going to feel like a vacation and thats all that matters to me :)  What are you doing this weekend?  I hope its not seeing Snow White and the Huntsman because Kristen Stewart doesnt need any more money to support her terrible acting.  Sorry but we all know its true, she is terrible.

The recipe I have for you today comes my Six Sisters Stuff.  I love their blog and I love their recipes.  We tried this one out and it definitely became one of our favorites.  It was great leftover as a nacho-esk lunch. MMMMM I cant WAIT for you to try this and then come back and tell me how much you love it and of course go and follow Six Sisters Stuff because they are some very talented ladies.

Light Taco Casserole

(A SixSister’s Blog recipe modified by Rachael)

Points: 4   Servings: 10     Prep Time: 5min   Cook Time: 15-20min    Difficulty: Easy

Ingredients

• 24 Tortilla Chips (+ additional for serving)
• 1/2 TBSP Olive Oil
• 1 Onion, chopped
• 2 cloves Garlic, minced
• 1 lb. extra lean ground turkey
• 3 TBSP Taco Seasoning
• 1 can Black Beans, I actually used Kidney Beans and that tasted great too
• 1 cup Salsa
• 2 cups Shredded Fat-Free or Reduced-Fat Cheese
• Other toppings to taste---ie tomatoes/sour cream

Instructions

Preheat oven to 350 degrees.

In a large skillet, heat oil and add onion and garlic - saute for about 5 minutes until soft.  Add meat and taco seasoning, cooking until meat is browned.  Add beans and salsa.  Mix well and cook to thicken.

Line the bottom of a 9x13 baking dish with tortilla chips.  Gently press down the chips to break into bite-sized pieces.  Spread the meat mixture over the chips.  Top with cheese.  

Bake uncovered for 15-20 minutes or until cheese is melted and bubbling.

Add topping when serving.  Keep in mind if you are going to have leftovers that things like lettuce/sour cream/tomatoes arent really great if you re-heat them so I recommend putting them in a separate container and not putting them on until after you have re-heated your food.

Looks easy right!  I know I was in love over this recipe and cant wait to make it again.  I hope you all have a great weekend!

Project Housewife Out!

Foodie Friday #26

Are you as ready for Friday as much as I am??  I am hoping to see the Avengers this weekend and cant wait its gotten so many excellent reviews, and hello Robert Downey Jr is in it!!!  Do you have any great plans this weekend?

I've got a real treat for you today!  Zucchini!!!  Im really excited to share this recipe with you because number 1 it was delicious, number 2 it is great leftover and number 3 its healthy!  Its a triple threat!  I love that is zucchini as the base because I honestly dont know how to cook zucchini but love the flavor and any excuse to use it makes me happy.  I hope you enjoy this as much as I did...so what are you waiting for, go and try this!!

Stuffed Zucchini Boats

(A RecipeGirl blog recipe)

Points: 6   Servings: 6     Prep Time: 30min  Cook Time: 30min    Difficulty: Moderate

Ingredients

• Three medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 3 medium garlic cloves, minced
• 3/4-pound lean turkey sweet Italian sausage
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 1/2 cup tomato-basil marinara sauce
• 3 tablespoons chopped fresh basil
• salt and pepper

Instructions

Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick spray.  Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin- just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.

Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.

In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.  Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.  Bake 30 minutes, or until baked through and tender.

Notes: These are delicious on their own, but they're also good served over herbed rice.

Nutrition

Serving size: 1 zucchini boat, Calories per serving: 241, Fat per serving: 13.5g, Saturated Fat per serving: 4.8g, Sugar per serving: 3.9g, Fiber per serving: 3.9g, Protein per serving: 19.2g, Cholesterol per serving: 51.6mg, Carbohydrates per 

Project Housewife Out! 

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Foodie Friday #24

How happy are you that its Friday!!  I know I am...because we are getting new phones this weekend and that means that my husband will stop asking for new phones...its a win win!!!

This week was a good week, I made some new recipes that turned out great and Im excited to share one of those with you.  I have actually never made curry before so this was a first for me.  I was pleasantly surprised out how great it was and it might be one of my new favorite shrimp recipes.  Now Im going to share it with you and hope you like it as much as I did.

Red Thai Coconut Curry Shrimp

(A Skinnytaste.com recipe)

Points: 3+    Servings: 4          Prep Time: 5min   Cook Time: 15min         Difficulty: Easy

 Ingredients

·         1 tsp oil

·         4 scallions, whites and greens separated, chopped

·         1 tbsp Thai red curry paste

·         2 cloves garlic, minced

·         1 lb shrimp, peeled and deveined

·         6 oz light coconut milk

·         2 tsp fish sauce

·         1/4 cup fresh cilantro, chopped

·         salt to taste

Instructions

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!

Notes:  I didnt separate the whites from the greens, in fact I didnt have whites at all so it was all green and it tasted fantastic anyway.  Oh and coconut milk from the can needs to be shaken before you use it...I didnt know that and it was surprising to see the separation when I I opened the can.  Also, fish sauce smells really bad but it was only like $1 for a big container of it so just go with it.

 Project Housewife Out!

Im Linking Up!  Come check me out at Joy in the Jumble, Bacon Time, Create Craft Love, Addicted 2 Decorating, Positively Splendid, Add a Pinch, Flour me with Love, Romance on a Dime, A Bowl Full of Lemons, DIY By Design, My Girlish Whims, Newlyweds on a Budget, Tip Junkie, Ginger Snap Crafts, Southern Lovely, Lil Pink Pocket, Michelle's Tasty Creations, House of Hepworths, Beyond the Picket Fence