Super Moist Chocolate Cake

1 package chocolate cake mix
1 c. mayonnaise
1 c. water
1 tsp. cinnamon (or cardamon would be good too)
3 eggs

Stir cinnamon or cardamon  into cake mix.  Add mayonnaise, water & eggs.  With low speed, beat for 30 seconds.  Beat at medium-low speed 2 more minutes.  Pour into 9" cake pans.  Bake 30-35 minutes at 350 degrees.  Cool for 10 minutes in pans on wire racks.  Loosen from pans place on wire racks until barely warm.  Frost with chocolate-cream cheese  frosting while barely warm.

Ham and Cheese Cannelloni

I saw this in a magazine on Sunday and I knew right away I wanted to make it for dinner this week. It did not disappoint! It was probably one of the best things I've made in months! One thing I liked about it was how light it was. You use egg roll wrappers instead of pasta, so it's not as heavy. You could totally play around with it and substitute some of the ingredients, like thinly sliced chicken for the ham. I also think it would be delicious with spinach added.

Ham and Cheese Cannelloni

Servings: 4

Cook Time: 20 Minutes

Prep Time: 15 Minutes

Ingredients

1 jar (15 oz.) Light Creamy Alfredo Pasta Sauce

1 cup(s) whole-milk ricotta cheese

1 cup(s) shredded mozzarella cheese (I used Italian cheese blend)

1 large egg 8 egg-roll wrappers (available in refrigerated section)

8 slices deli ham (We used regular, chopped ham instead)

1 cup(s) freshly grated Parmigiano-Reggiano cheese (I used Italian cheese blend)

Directions

1. Preheat the oven to 400°.

2. In a medium bowl, combine the ricotta and mozzarella and the egg.

3. Reserve ¾ cup of the alfredo and spread the remaining sauce in the bottom of a 9-by-13-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.

4. Spoon the reserved cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.

Asian Lettuce Wraps

I made these for dinner last night and boy were they delicious. Then, I warmed up the leftover chicken for lunch today, put it on top of spinach, then added cherry tomatoes and rice noodles and I think it was one of the most amazing salads I've ever had. The juice from the teriyaki sauce made it so you didn't even need dressing. Yum. Make these. Your taste buds will thank you.

Asian Lettuce Wraps: (Just as good if not better than P.F. Changs)
¼ c. water
1 T. cornstarch
½ c. teriyaki sauce
1 – 1½ lb. chicken breast slices
1 can water chestnuts, coarsely chopped
2 T. vegetable oil
Iceberg lettuce leaves
Shredded carrots to taste
Sliced green onions to taste
Rice noodles for garnish

View full recipeWhisk together water and cornstarch in a large bowl until smooth. Stir in teriyaki sauce. Add chicken and water chestnuts; stir to coat. Marinate for 30 minutes. cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves.

Boston Cream Pie

I've somehow become known for my desserts among our group of friends. So, yesterday I was in need of an awesome dessert to wow them once again. Not only were we having the missionaries over for dinner, but then a bunch of John's dental school friends and their wives were coming over for a little get together for one of the wives who's having a baby soon. It was quite the night to say the least. 

I've had Boston Cream Pie on my mind lately, and when Mom suggested I make that for dessert, I didn't hesitate. Not only is this cake super simple to make, it looks impressive, and tastes even more amazing. I think I just rediscovered my new favorite dessert. And the great thing is, one boxed yellow cake mix makes TWO Boston Cream Pies. The recipe below is just for one cake though.

They all loved it, and I left them impressed once again. Success!

Boston Cream Pie:

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup  plus 2 Tbsp. cold milk, divided

1 cup thawed LIGHT COOL WHIP Whipped Topping

1 moist yellow cake layer (8 or 9 inch)

*2 squares unsweetened chocolate 

*2 Tbsp. butter

*1-1 1/2 cups powdered sugar

Directions:
Make yellow cake mix according to box directions (8 or 9 inch layers)

While the cake is baking, mix the package of vanilla pudding with 1 cup of milk, mix with whisk for about 2 minutes. 

Then add 1 cup of cool whip to pudding mixture (I used a little less than it called for) and set aside in fridge. 

Cool cake completely.

Once cooled, cut the cake in half horizontally and place the pudding mixture on top of one of the halves.

Place the other cake half back on top of the cake and pudding mixture.

Melt 2 unsweetened chocolate square with 2 TBS of butter in the microwave for one minute. 

Stir until chocolate is completely melted. 

Add 2 TBS of milk and 3/4 cup powdered sugar to chocolate mixture, (add more or less powdered sugar depending on sweetness level) and pour on top of cake, letting it drizzle down the sides. 

Let the cake set in the fridge for at least an hour or two before serving. 

Yum!

*If your cake layer is only an 8 inch, you can half the chocolate frosting recipe.

Rice Pudding

I'll be honest, I don't have much experience eating rice pudding. I don't even think mom ever made it (maybe because she doesn't like it).  But, our cousin Paul's wife, Catherine, made this when I was at their house for dinner, and I haven't stopped craving it since. So, I gave it a shot this week, only to discover I was out of sugar and white rice.  So, I used brown rice and brown sugar, and it was still pretty good, though I'm sure it would be better with white rice. This recipe doesn't call for it, but when she served it, Catherine poured a little cream (or half and half, I'm not sure which) over it, and it was the perfect touch!  I have been also eating mine this week with strawberries.  (I also didn't put in the raisins, and neither did Catherine). Mmmmm. So good!    

Baked Rice Pudding

Recipe courtesy Paula Deen

Ingredients

• 1 cup cooked rice
• 2 1/2 cups milk
• 3 large eggs, lightly beaten
• 3/4 cup sugar
• 3/4 cup raisins
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.

In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top ofpudding. Cool slightly and cut into squares to serve.

Chocolate Almond Zucchini Bread

Andrea use to make this recipe, she thought it was great with chocolate chips added....I liked it without the extra chocolate.

3 eggs, beaten
1 c. sugar
1 c. packed brown sugar
1 c. vegetable oil
1 tsp. almond extract
2 c. grated zucchini
2 c. flour
2 ounces unsweetened chocolate squares
1 tsp salt
1 tsp cinnamon
1/2 tsp. baking powder
1 tsp. baking soda
1 c. slivered or sliced almonds

Add sugars and oil to the eggs. Melt chocolate; cool slightly.  Add zucchini & almond extract; add chocolate.  Preheat oven to 350 degrees.  Mix dry ingredients together and stir into wet ingredients. Fold in almonds (if desired)  Bake in 2 loaf pans that have been spayed with pam and dusted with flour. Bake for 50-60 minutes. Cool in pans for at least 15 minutes, remove from the pan and cool on rack.

Blueberry lemon waffles

The other day, I wanted waffles for breakfast and had some leftover lemon zest plus fresh blueberries so this is what I made:
Stir into your favorite waffle fix  about 1 cup of fresh blueberries and at least 2  heaping tsp. of fresh lemon zest.  Serve with homemade coconut syrup. . . . so delicious and easy!