Chocolate Raspberry Cake

So, this is the cake I made myself for my birthday.  It was very sad because my camera broke halfway through it.  Well, I had to make the cake again when I got my new camera.  My poor family had to suffer through eating this delicious confection again.  I''m posting the finished result first so it will tempt you into making it ASAP. 

You Need:

Cake
1 c. butter, softened
2 c. sugar
4 eggs
1 t. vanilla
11/2 c. flour
2/3 c. baking cocoa

Glaze

1/4 c. boiling water
4 t. raspberry gelatin
1/4 c. raspberry preserves

Filling/Topping-- Ingredients Not Pictured

1 1/2 c. semi-sweet chocolate chips
1 pint heavy whipping cream
1 pint fresh raspberries

Grease a 15 x 10 x 1 inch baking sheet with shortening and heat the oven to 350.  In a large bowl, cream the butter and sugar.  Add in the eggs, one at a time, until well blended.  Add the vanilla, flour, and baking cocoa.  The batter will be very thick.  If you're in a hurry, try using two boxes of brownie mix.  I bet that would work.

Spread the batter into the prepared pan.

Bake at 350 for 20-25 minutes.

Run a knife around the edges of the pan to loosen, but let the cake cool completely in the pan before trying to remove.  When cooled, cut the cake into three equal pieces.  Carefully remove each piece to a cooling rack.

To prepare the glaze, put all ingredients in a small sauce pan and heat until thickened (about 5 minutes).

To prepare the topping, heat 1/2 c. cream and the chocolate chips in a small pan.

Stir over medium heat until smooth.

Pour mixture into a container and cool to room temperature in the fridge.  When the chocolate is almost cool, whip the cream until stiff peaks form.  If you like, add 1/2 c. powdered sugar to the cream to sweeten it.

Pour the cooled chocolate into the whipped cream.  Carefully fold the chocolate into the cream until well blended.

To assemble the cake, place one layer on a tray, spread 1/3 of the raspberry jam sauce on the top.

Spread about a 1/4 c, chocolate cream on top of the raspberry sauce.

Repeat with other two layers.  The cake can be placed in the freezer to let the cream set up if it gets too warm.  Once all layers are stacked, Arrange fresh raspberries on the top.

Place the chocolate cream in a Ziploc bag and cut off the tip.  Pipe the remaining cream in between the raspberries and around the cake.

Slice the cake the short way so everyone gets berries and chocolate.  Serve immediately or refrigerate until needed. 

This is a decadent cake.  It is so worth every calorie, though!!!

Pasta in a Pesto-Cream Sauce

Ok, this dish is NOT diet-friendly.  However it is SO delicious.  You'll think you are at a fine-dining restaurant.  Your family will wonder where you went to culinary school.  Oh, and did I mention it's fast and easy???

SIDE NOTE:  I was making this for 13 people, so it looks like tons.  However, the measurements included will serve 4-6.

2 lbs. chicken breasts
Balsamic Herb marinade (make your own or buy a bottled one)
1 12 oz box of fettuccine, linguine, or spaghetti noodles
1 8-oz tub of Buitoni prepared pesto (or make your own, but this brand tastes homemade)
1/2 c. white wine
1 c. cream
2 T. olive oil

Marinate chicken for 1 hour to overnight.  Cook pasta according to package directions.  In a large skillet, heat olive oil add about 1 T. prepared pesto to the olive oil.  Let cook until it's browned.  Add white wine to the pan.  Let reduce by half.

Slowly add cream to the wine in the pan.  Whisk well to incorporate.  Cook over medium-low heat until thickened (about 10-15 minutes).  Stir often. 

While the sauce cooks, heat a grill to medium heat.  Grill chicken over medium heat until cooked through (about 15 minutes).  Remove chicken from heat and let stand for 5 minutes. Add pesto to the cream sauce.  Whisk together well.   I forgot to get a picture of the sauce.  It should be thick enough to coat the back of a wooden spoon.  If it needs help thickening, add 1 T. cornstarch mixed with 2 T. cold water. 

Drain pasta, combine with sauce.  Slice chicken breasts.  Serve pasta with chicken on top. 

This is so yummy. It makes my mouth water just looking at it!!
NOTE:  To make a Balsamic Herb marinade, I took about 1/2 c. balsamic vinegar, 2 T. olive oil, 1/4 c. water, 1 T. basil, 1 T. oregano, 1 T. rosemary, salt and pepper.  Blend well in a blender or food processor.  If you are in a hurry for the marinade to penetrate, add 2 T. vodka to it and pre-slice the chicken into strips.

Navajo Tacos

We love tacos at our house.  Sometimes, though, I like to switch it up and make them on scones.  It's no more difficult than regular old tacos, but it's fun and new and soooooo yummy!

You need:

1 lb. ground beef
1 packet taco seasoning
12 frozen Rhodes rolls (double recipe if you need more)
Oil for frying scones
Taco toppings:
cheese, olives, tomatoes, lettuce, onion, taco sauce, sour cream, refried beans...)

Thaw rolls and let rise.  I almost always use the quick-rise method on the back of the bag.

Cook ground beef with the taco seasonings as per directions on the seasoning packet.

Heat oil in a large skillet.  I test my oil by dropping a one-inch piece of bread into the oil.  If it fries to a golden brown in about 30 seconds, I know it's ready.  Stretch each roll into a 3-4 inch circle.  You can also combine two rolls for a larger taco.  Fry on each side until golden brown.

Remove to a plate that has a couple paper towels on it to collect the oil drips.  Let everyone build the taco of their dreams with the toppings,

Here's my favorite:  scone, meat, cheese, onion, olives, lettuce, taco sauce.  So yummy; so fun!

Lasagna Fake-Out

My kids love lasagna.  I hate how long it takes.  Once in a great while, I'll resort to frozen, but I really don't like it.  This easy recipe has all the great flavors of lasagna, MUCH less time, and has spinach hidden in there for nutritional value.  Big score for moms here!

You need:

1 box medium-large style pasta (shells, penne, rotini)
2 T. olive oil
1 box frozen spinach, thawed, drained, and wrung out in a towel
3 T. butter
1/2 onion chopped
2 cans diced tomatoes (Total of 28 ozs.)
1 c. (or one container) Ricotta cheese
1 c. Parmesan cheese
1 1/2 c. mozzarella cheese, shredded
salt and pepper
dash nutmeg (freshly grated, preferably)

Preheat oven to 350.  Cook pasta according to package directions, but about one-two minutes shy of the recommended cooking time.

In a large skillet, heat the olive oil.  Saute the onion for 2 minutes, or until golden.

Add the spinach to the skillet.

Add about 1/2 teaspoon nutmeg, salt and pepper.  Remove the spinach to a small bowl.  Add canned tomatoes to the pan.  Bring to a simmer and let thicken slightly.

Add basil to sauce.  Let simmer while you spray a 9 x 13 pan with cooking spray.  Drain cooked pasta and return to the pot.  Add the spinach mixture to the noodles

Add the Parmesan and ricotta cheese to the noodles.  Stir well.

Spread this mixture into the prepared pan. 

Pour the sauce over the top of the noodles.

Sprinkle the shredded mozzarella cheese on top.

Bake at 400 for about 10 minutes, or until it is piping hot with melty, bubbly cheese on top.  I forgot to take a picture of the dish right out of the oven.  We served ours with green salad and garlic bread.

This is yummy comfort food, and is seriously done in about half an hour.  That's less time than it takes to cook a frozen one!!!

Green Bean Rice Pilaf

My kids love this side dish.  They think it's awsome to have rice, noodles, and green beans all together.  I love this side dish paired with something that has a sauce to go on top.  Sauces just make it much better.

You Need:

3 T. butter
1 c. rice
1 c. spaghetti noodles broken into small pieces OR 1 c. Orzo pasta
2 c. chicken stock
1 c. water
1 c. green beans (fresh or frozen)


In a pot, melt the butter.  Add the rice and pasta.

Cook in the butter until the rice begins to turn a golden color.

Add the chicken stock and water.  Bring to a boil.  Reduce heat to low or medium-low, cover and cook for 15 minutes.  Add the green beans (I was going to cut the whole beans to 1 inch long, but I found some French-cut green beans, and I used those instead.).

Stir gently to incorporate, cover, and cook for another 5 minutes.  Fluff with a fork.

Serve alongside just about anything, but I served it with Chicken in Creamy Sauce.  It's so yummy with sauce on top.