Cake Batter Blondies

Ingredients:

1 box yellow cake mix

1/4 cup canola oil

1 egg, beaten

1/4 – 1/2 cup milk

1/4 cup rainbow sprinkles

1/2 cup white chocolate chips (optional)

Directions: 

Preheat oven to 350 degrees. Combine the cake mix and sprinkles in a large bowl, then mix in the oil and egg. Add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Place better in a greased 8×8 pan or 8-inch cake pan. Bake for 25-30 minutes or just until the edges turn golden. Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

Source: http://girlmeetslife.com/

Nutella Gooey Butter Cake

Ingredients

Cake:

1 package devil's food cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 (8 oz.) package cream cheese, softened

1 cup Nutella

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16 oz.) box powdered sugar

Directions
Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.  To make the filling: In a large bowl, beat the cream cheese and Nutella until smooth. Mix in the eggs, vanilla, and butter. Add the powdered sugar and mix until well combined. Spread the Nutella mixture over the cake batter.  Bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.


Let's Dish
This is one of the best chocolate cakes I have ever made.  Possibly the best!  It's kind of like a molten chocolate cake that you can slice.  Or a cake with a yummy pudding-like center.  Honestly, I'm not sure how to describe it.  You just have to try it!  It's great on it's own, or topped with some fresh whipped cream or vanilla ice cream.

MOZZARELLA, TOMATO AND AVOCADO SALAD

Ingredients

1 container cherry tomatoes, cut in half

1 carton fresh mozzarella cheese pearls, drained

1 avocado, peeled and diced

1/3 cup basil, julienned

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper

baguette-optional

1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside.
2. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3. Just before serving the salad, stir in the chopped avocados. Serve salad with toasty bread.


Pair it up with some Pinot Grigio or Chardonnay!!


Recipe by http://www.everythingfab.com/

Chocolate Doughnut, Nutella, and Coffee Ice Cream Sandwiches

Ingredients:

Chocolate Doughnuts

Nutella

Coffee Ice Cream

Directions:

1. Cut the chocolate doughnuts in half.
2. Warm the Nutella in a microwave. Spread the slightly warmed Nutella on the cut side of one half of the doughnut.
3. Scoop two tablespoons of ice cream and place on the Nutella side of the doughnut.
4. Sandwich the ice cream with the other side of the doughnut cut side down.

recipe from http://www.howto-simplify.com/2012/03/chocolate-doughnut-nutella-and-coffee.html

Baked French Toast Casserole with Maple Syrup

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 6 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with arotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

adapted from http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Mozzarella Pesto Panini

2 pieces rustic country bread

2 slices of fresh mozzarella, sliced thin

2 tablespoons fresh pesto

1 teaspoon butter.

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

original recipe by: http://blogs.babble.com/family-kitchen/

Three Cheese Chicken Penne Pasta Bake

 

1-1/2 cups multi-grain penne pasta, uncooked 

1 pkg. (9 oz.) fresh spinach leaves 

1 lb. boneless skinless chicken breasts, cut into bite-size pieces 

1 tsp. dried basil leaves 

1 jar (14-1/2 oz.) spaghetti sauce

1-2 cloves garlic, minced

1 can (14-1/2 oz.) diced tomatoes, drained 

2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed 

1 cup shredded 2% milk mozzarella cheese, divided 

2 Tbsp. grated Parmesan cheese

Directions:
Heat oven to 375ºF.


Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

460 calories per serving; Makes 4 servings.

original recipe by: http://www.the-girl-who-ate-everything.com/