Friday, May 22, 2009

Totally cheated on my cleanse with these little babies!!! YUM-O. Once again I got the recipe from Laura at "Real moms kitchen. They are rich but worth every bite, yeah I was at the gym for an extra 1/2 hour that day. If you like chocolate and peanut butter and lets face who doesn't, this is a must try for everyone!!!

Peanut Butter Truffle BrowniesBrownie
Base1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie (I used dark chocolate betty crocker brownies) mix water, vegetable oil and eggs called for on brownie mix box
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk
1 cup semisweet chocolate chips
1/4 cup butter
Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. (I take it out or the fridge about 15 minutes before serving. This allows the chocolate on top to soften a little)Follow High Altitude directions for 13x9-inch pan on brownie mix box.

Thursday, May 21, 2009


I think I have finally found the best enchilada recipe, I got this recipe off of "On My Menu" and all I can say is yum, yum, I seriously thought I was eating out at a yummy Mexican restaurant, Way good. I'm actually going to be putting a "how to" video together, but all the credit for this recipe goes to Marci.

3 c. chicken, boiled and chopped- I put the chicken in a crock pot with some taco seasoning and shredded it after it was cooked about four hours on high!
1 (4 oz) can green chilies-
1 can green enchilada sauce-
1/2 c. chopped onion-
1 tsp. garlic salt-
1 small carton cream-
oil (enough to fill bottom of frying pan)-
8 oz. Monterrey Jack cheese, shredded-
corn tortillas (about 12)
Directions:- Pour cream in bowl and mix in garlic salt. - Mix green chilies, chicken and chopped onion together in another bowl.- Pour thin layer of cream to cover the bottom of baking dish (9x13).- Heat oil in frying pan and get tortilla soft in it (set on paper towels to absorb excess oil).- Dip tortillas in cream, fill center with chicken mixture, cheese and some green enchilada sauce.- Roll tortilla and place, seam down, in dish.- Pour remaining enchilada sauce and cream over top.- Bake at 350 degrees for 20 minutes, covered.- Sprinkle remaining cheese and bake, uncovered, 5 more minutes.

Monday, May 11, 2009

Best Lemon Cake!!!

I am loving real moms kitchen I get some of the best recipes from Laura. I got this recipe from her, I made a cake instead of cupcakes though!!!
I wanted to make my mommy a lemon cake for mother's day and this was so so good. Just the right amount of sweet and tang, I love the frosting and everyone raved about the cake!!! Two thumbs up here.

Cake:1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. Pour into a greased 9x11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don't over bake or the cake will be too dry! The toothpick test works to check to see if they're done.
Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don't refrigerate and it will last in a covered container for about three days.)Garnish with berries, if desired right before serving.

Monday, May 4, 2009

Marshmallow Brownies!!

Okay, so yummy made these for a dinner party got the recipe from real moms kitchen and wow I was so impressed and so were my guest. They are very sweet but I could totally eat two they that good. Try this recipe!

Marshmallow Brownies
1 (9 x13) boxed brownie mix Used betty crocker!
Miniature marshmallows
Frosting (recipe below)
Make the brownie mix according to package directions for CAKE LIKE brownies. Bake according to package directions. When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes until marshmallows are nice and puffy. Cool brownies and top with frosting recipe below.

1/2 cup butter
4 tablespoons unsweetened cocoa powder
3 tablespoons milk3 tablespoons water
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar, and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool