Wednesday, March 26, 2008

Chocolate Surprise Cupcakes

I was looking for something a little different in a cupcake and found this recipe on AllRecipes and just had to try it. The middle tastes like a mini cheesecake. I love cheesecake and these really hit the spot. You can really play with these and get them to be fancy. They would be perfect for parties. And of course, they were a hit with my kids.

3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract

1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool

Monday, March 3, 2008

Oreo Fudge Ice cream Cake

I saw this recipe on All Recipes and knew I had to try it. If you know me, then you know that I am a sucker for anything Oreo and anything Icecream. I knew this recipe could not go wrong. So I made it for a family gathering (so I wouldn't eat the whole thing by myself) and it turned out perfect! I added chocolate shavings to the top of mine. And I also used more oreos. I used about 20 oreos.

1/2 cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped

Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Mom's Sour Cream Enchiladas

As promised, my heavenly sour cream enchiladas. These are so delicious. I had friends and family over for dinner and there wasn't any left in the pan. They were a big hit! Even all the kids slicked them up.

1 lb chicken breast, chopped
1 tsp olive oil
1 onion, sliced
1 (8oz) can tomato sauce
1 tomato, peeled, seeded, chopped
1 tsp. red wine vinegar
1/4 tsp ground cumin
1 1/2 cup homemade enchilada sauce
1 c homemade enchilada sauce
1 (8 oz) can tomato sauce
1 to 2 cups shredded cheddar cheese
12 lg flour tortillas
2 c sour cream
1 c black olives, chopped
1 green onion, minced
Saute chicken with oil, then add in onion and cook until all are tender. Add 8 oz tomato sauce, 1 1/2 cups enchilada sauce, tomato, vinegar and cumin. Simmer 5 minutes and set aside.
Combine 1 cup enchilada sauce and 8 oz tomato sauce in saucepan and heat to a boil. Set aside. Heat each tortilla in a dry griddle (or microwave) until flexible. Dip or brush with heated enchilada sauce, then fill with chicken mixture. Add some sour cream and cheese and roll up. Place in baking dish. Repeat until all tortillas are used. Sprinkle with remaining cheese. Bake at 375 degrees for 20 minutes, then remove and garnish with remaining sour cream and black olives and green onions.
You can also add a small can of diced green chiles or jalepenos for a bit of a kick.