Recipe Swap

I got this delivered to my e-mail today for entering the Reader's Digest Chocolate Sweepstakes. If you want to visit the site itself I got this from, click the title link.
Chocolate Snacking Cake
This delicious cake is studded with mini-chocolate chips, a great way to get rich chocolate flavor in every bite and still keep calories in check.
Cooking Time: 35 minutes + cooling
Preparation Time: 15 minutes
Number of Servings: 36
Per serving: Calories 77, fat 1 g, saturated fat 0.5 g, cholesterol 0 mg, sodium 68 mg, carbohydrates 15 g, fiber 1 g, protein 1 g

Ingredients
• 1 1/3 cups sifted all-purpose Flour
• 1 ½ teaspoons Baking Powder
• ½ teaspoon Salt
• 1 cup+2 teaspoons Unsweetened Cocoa Powder, divided
• ¼ cup Nonfat Buttermilk
• 1 tablespoon Instant Espresso Powder
• 1 cup granulated Sugar
• ½ cup packed Light Brown Sugar
• ½ cup Unsweetened Applesauce
• 2 teaspoons Vanilla
• 2 large Egg Whites
• ½ cup Semisweet Mini Chocolate Chips
• 1 tablespoon Confectioners' Sugar(also called Powdered Sugar)

Directions
1. Preheat oven to 325°F. Line 8-inch square baking pan with foil, leaving 1-inch overhang. Sift flour, baking powder, and 1 cup cocoa together into small bowl, and add baking powder and salt. Heat buttermilk and espresso in small saucepan over low heat until espresso is dissolved.
2. Mix granulated and brown sugars, applesauce, buttermilk mixture, and vanilla in medium bowl. Stir in flour mixture just until blended. Beat egg whites in large bowl with electric mixer at high speed just until soft peaks form. Fold egg whites into batter. Stir in chocolate chips.
3. Scrape batter into pan. Bake 35 minutes or just until set (do not overbake). Cool in pan on wire rack 15 minutes. Lift out cake and set on rack to cool completely. Sift confectioners' sugar and remaining cocoa over cake. Cut into 36 squares, 1 ½-inches each (approximately ½ business card). One serving equals one square.
4. Wrap leftover cake in heavy-duty foil and freeze for up to one month.

From ChangeOne.

So I was just watching Paula's Home Cooking with Paula Deen on the food network which I always do and she just made the super easy pineapple upside down biscuits....I love pineapple upside down cake and I would give you guys the recipe but it is copyrighted, even though what are the chances of them finding the recipe here, but knowing my luck I would get caught and go to the pokey..So go check the recipe out yourself....I have made several things of hers and they are delicious....I have made the krispy kreme doughnut bread pudding, the pineapple cheese bread,the south Georgia caviar (which by the way is not what you think),and the strawberry mold...I have her recipes in my little recipe box...Hell I won't go to Barnes and Noble and buy cookbooks if I see something I want to make I jump on the old internet here and print them out....I also like Semi Homemade with Sandra Lee, she has great easy recipes... So if you watch Food Network tell us what you like to watch and what recipes you have tried.. And remember ladies and gents asks us your recipe questions... We want this page to be a hit. Till next time....Happy Eats UPDATE: I made the pineapple upside down biscuits last night and it tasted like the real deal and alot less trouble

Are you stressing on what to do for Valentine's Day Dinner? Here is a complete meal idea that will sure swoon your sweetheart. For starters we are going to make a Colorful Vegetable Salad, then we will have stuffed chicken breast with a side of orange rice medley, and dessert we will have chocolate dipped strawberries....Yummmmm. So gather round time is running out and lets begin.

Colorful Vegetable Salad
• 1 cup broccoli florets
• 1 cup cauliflowerets
• 1 cup cherry tomatoes, halved
• ½ large red onion, sliced
• ½ can pitted ripe olives, drained and sliced
• ½ envelope of ranch salad dressing mix
• 2/3 cup of oil
• ¼ cup vinegar

In a large bowl, toss the vegetables. In a jar with a tight fitting lid, combine the dressing mix, oil, and vinegar; shake well. Pour over the salad and toss. Refrigerate at least three hours before serving.

Orange Rice Medley
• ½ cup chopped onion
• ½ cup chopped green pepper
• ½ cup chopped sweet red pepper
• 2 tsp. olive oil
• 1 cup uncooked long grain rice
• 1 ½ cup chicken broth
• ½ cup orange juice
• ¼ tsp. salt
• Dash of pepper
• 1 can (11 ounces) mandarin oranges, drained and coarsely chopped

In a saucepan, over medium heat, sauté onion and peppers in oil till tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 15- 20 minutes or until most liquid is absorbed. Stir in the oranges.

Stuffed Chicken Breast
• 2 tbsp butter
• 2 cups chopped onion
• 2 slices firm whole wheat or white bread cut into ¼-inch cubes
• ¼ cup each of chopped pistachios, dried cranberries, and sniped apricots
• 1 Tbsp. chopped thyme or 1 tsp. dried thyme
• ¼ cup chicken broth
• 2 skinless boneless chicken breast
• 6 slices bacon

Heat your oven to 375°F. Melt butter in a large nonstick skillet over medium heat. Add onions; cover and cook for 12 minutes, stirring occasionally. Remove from heat; stir in bread, pistachios, cranberries, apricots, and thyme. Stir in broth; toss until moist. Pound your chicken breast till it is ½-inch thick. Mound your stuffing crosswise down the middle. Fold sides of chicken over stuffing into a tight roll. Skewer with toothpicks to help keep stuffing enclosed. Place pick side down in pan; wrap bacon crosswise around meat tucking ends under. Roast for 60 - 70 minutes.

Chocolate dipped Strawberries
You need a pint of strawberries, and some melting chocolate. Make sure you clean and hull the strawberries. Melt some chocolate in a double broiler. With a skewer dip a strawberry into the chocolate and feed your favorite valentine. You never know, passions explode from this desert.

We all associate cranberries with the holiday season...With this tasty treat you can enjoy anytime.

Indgredients:
• 1 pkg of fresh cranberries
• 1 can of crushed pineapple
• 1 box of any flavor of red jello

In a food processor mince up your fresh cranberries. In a large bowl combine the cranberries, pineapple with the juice, a a pkg of jello. Stir together. Place in refrigerator for several hours before serving..

My grandmother just gave me this recipe...I used to make it all the time...Its good.

Indgredients:
• ¼ cup of oil
• ¾ cup vinegar
• ½ tsp pepper
• ½ tsp. salt
• ¾ cup sugar

Bring above to a boil - Remove from heat and allow to cool.

In the meantime combine the following:
• 1 can drained corn
• 1 can drained small green peas
• 1 can drained french style green beans
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 small jar of chopped pimientos

Pour marinate over vegetables, and mix together softly.. Will keep in the refrigerator for up to 2 weeks.

So the "Big Game" is today and while the guys watch it I am going to veg..since I have already been shopping..So I am making myself a treat and here it is.

Indgredients
• 1- 10 oz. pkg frozen chopped spinach - thawed, drained and squeezed dry
• 1- 14oz. can artichoke hearts drained and chopped
• 3 cloves of garlic, minced
• 1/2 cup mayonaise not salad dressing but real mayonaise
• 2 - 8 oz. pkgs cream cheese, softened
• 2 Tbsp. lemon juice
• 1 cup of Grated Parmesan Cheese

Preheat your oven to 375°F. Lightly grease a 7 x 11 baking dish. In a medium bowl mix together the cream cheese,and mayonaise until smooth. Mix in the artichoke,spinach and parmesan cheese. Season with garlic and lemon juice. Spread evenly into baking dish. Bake covered for 20 minutes or until top is lightly brown. You can serve this with crackers,or bread.

Ok so I needed a chocolate fix, and really wanted some homemade fudge, but the last time I tried to make it well lets say it was down right awful... SO I came across this recipe, and it hasn't failed me yet, have made it twice since Christmas.

Indgredients:
• 2 sticks of butter
• ½ cup milk
• 1-12 ounce bag semi sweet chocolate chips
• 4 cups of powdered sugar
• 1 tsp. vanilla

Combine the butter,milk and chocolate chips-- heat on low heat heat till chocolate is melted. Mix with sugar and vanilla. Pour into a lightly greased square pan and refrigerate till firm.

The one kitchen appliance I cannot and will not live with out is my slow cooker.... I love my slow cooker. I cook in it at least once a week.. Today I have my roast in it... I took a 4 lb roast covered it in peppercorns.. you really have to push them into the meat to stay there. I put some water in the crockpot covered at least half my roast in water... Water is the key indgredient when slow cooking.... I let the roast cook on low for about 4 hours, then I added 2 cans of cream of mushroom soup.I let that cook for a another couple of hours, Right now I have it on simmer... About 1/2 hour before we are set to eat I will add some brown gravy mix .... Pour the gravy mix in a measuring cup and add just enough water to make a paste then add that to your roast...If you don't premix you will never get the clumps out... Anytime I have to prepare a meal my guests always ask me to fix the roast....Since my husband does not like whole potatoes other than baked.. I serve this with mashed potatoes, and glazed carrots( I glaze them with Hot Pepper Jelly) they have a little kick to them...Today I am suprising him with homemade rolls...What is the one kitchen appliance you can't live with out and if you have a recipe to go with it please share

Apparently I don't have one so I am going to post links I found in a search. Just highlight what you want, right click, print, print selected area, this way you wont get all the crap, just the words you're looking for.

• Flourless Chocolate Cake (French). This recipe is copyrighted.
• Flourless Carrot Cake
• Flourless Espresso Cake
• Link to Gluten Free Cakes, for those with wheat allergies
• Flourless Chocolate Mousse Cake
• Easy Flourless Chocolate Cake
• Link to Low Carb Cake Recipes
• Flourless Lemon Cake

This should be enough variety to find one you want. I glanced at them, but did not read them. The key to a flourless cake is the eggs. They must be whipped to be quite airy. You'll need a fairly powerful beater. Stick beater would take the least amount of time. Some of these recipes are copyrighted, so I cannot post them here. However, you are allowed to post the link. You are also allowed to use it at home. Sorry I can't post them for you.

This has to be the far most easy cheat in baking and frosting a cake..... Find a cake mix that you really like... Prepare it according to package directions.... Prepare a bundt pan..... After you pour your batter into the pan.. Open up a can of frosting and put dallops of frosting on top of your cake.... Bake according to directions on package... when the cake is done invert it onto your cake plate... Let it cool and enjoy.
Now this doesnt actually give you the fluffy layer of frosting. But it taste so good.
If you dont like that idea then you can put a can of frosting in the microwave oven for about 30 seconds to melt it and pour this on top of your cooled cake.. I always try to find ways to save time in the kitchen.