Monday, February 17, 2020

Chocolate Molten Lava Cake

 This Chocolate Molten Lava Cake is one of my very favorite desserts ever!  The recipe only makes four, which is a perfect amount for a small crowd.  You won't be sorry if you make these.  Just be sure to not over bake!

 This darling teacup is a favorite of my granddaughter, Harper, when she spends the night.  It was a gift from my friend, Marsha, at The Better Baker.




Yield: 4
Author:

Chocolate Molten Lava Cake

Chocolate Molten Lava Cake

Once I made this cake years ago, I never tried to find another Chocolate Molten Lava Cake to replace it. It's so good! The recipe is so simple, but so impressive. 

ingredients:

  • 1 pkg. (4 oz.)  Semi-Sweet Chocolate (I weighed out 4 ounces of chocolate chips, which is what I had on hand)
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 teaspoon vanilla (my addition)
  • 6 Tbsp. flour

instructions:

How to cook Chocolate Molten Lava Cake

  1. Heat oven to 425 degrees.
  2. Butter 4  custard cups or ramekins; place on baking sheet.
  3. Microwave chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Add vanilla.  Stir in flour. Spoon into prepared cups.
  4. Bake 13 - 14 min. or until edges of desserts are firm but centers are still soft.   Do not over bake, or you'll lose the molten center!  Let stand 1 min. Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm with whipped cream or ice cream

NOTES:

You can make these ahead and just cover and put in the fridge, until ready to bake. Kraft says that they're good for one day ahead, but I've kept them in the fridge longer and they are fine. The important part is to let them sit at room temperature for one hour before baking. I've been known to put an unbaked one in some warm water to speed up the process!
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I am sharing this with these lovely parties:

Monday, February 10, 2020

Tea Party Time

 We have a group of friends that met at a Fitness center, and even though some have left, we continue to meet monthly for lunches.  We started off at restaurants, six years ago, but our group is so large, that we have them in peoples' homes in order to mingle and visit.  Everyone brings something, and we celebrate the birthdays of the month.  I volunteered to have a Valentine Tea/Birthday party at my house.  Helpers buy the paper products, cups and utensils, and stay to help with clean up. 


 My dining table has two leaves, and I could seat 14 here.  I set my mixture of teacups at every setting.

 This table for 8 was set in my kitchen.  I used a pink, cozy throw for my table covering.  The pretty strawberry mat under the teapot arrangement was handmade by a sweet friend. 

 This table for 6 was set up in my family room on a folding table that my daughter brought over for me, along with 11 chairs.  Another friend brought 6 more chairs over.  I bought the flowers at Trader Joe's and arranged them in teapots. 

 This was our dessert table.  The chocolate crepes were divine, and filled with a creamy vanilla filling.  We had chicken salad croissants, pimento and egg salad finger sandwiches, ham salad, and so many wonderful dishes.  With 28 people attending, you can imagine the array of good food!!




Yield: I had enough to fill 30-35 little lettuce pieces
Author:

Filled Romaine Lettuce Appetizers

Filled Romaine Lettuce Appetizers

I saw this recipe on Jenna's blog and knew that it would be perfect for serving at a tea party. The ladies loved it!  I think using maple syrup in place of honey would be a good option, too.

ingredients:

  • 6-8 slices of bacon, cooked, and chopped
  • 1/2 cup Bleu Cheese
  • 1/2 cup dried cranberries
  • 1/2 cup of pecans, toasted
  • a couple of squirts of honey to hold the mixture together
  • Romaine lettuce , cleaned and dried (I cut the tips off and used them, and cut the sides off the rib of the lettuce, to make the lettuce in small pieces).

instructions:

How to cook Filled Romaine Lettuce Appetizers

  1. Cook the bacon in the oven on parchment paper at 425 degrees for about 10 minutes, or until it looks crispy.  Put on paper towels to drain, and then chop.  Set aside.
  2. Put the pecans on a paper plate  and toast them in the microwave for about 2-3 minutes.  Allow to cool and then chop.
  3. Mix the bacon, pecans, cheese, dried cranberries, and enough honey to hold the mixture together.  At this point you can refrigerate the mixture. 
  4. Fill the individual pieces with a scoop of the yummy cheese mixture. 
  5. This can sit out at room temperature for awhile. 
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I am sharing this with these lovely parties:

Monday, February 3, 2020

My Favorite Casserole

 If I had to name my favorite casserole of all time, it would have to be this one!  I have been making this for too many years to remember.  The recipe comes from Better Homes and Gardens Cookbook, and it's so simple, with easy ingredients.  In my Better Homes and Gardens Golden Treasury of Cooking cookbook, it states, "Hamburger Pie is the most popular recipe Better Homes and Gardens magazine has ever published." 



Yield: 4-6
Author:

My Favorite Casserole (Hamburger Pie)

My Favorite Casserole (Hamburger Pie)

I can always count on this casserole for pure comfort food, and it's so easy. Sometimes the simplest recipes are the best.  I've been making this casserole from when my four kids were little.  I know the recipe by heart.  I hope you try it!

ingredients:

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced (my addition)
  • 1/2 teaspoon salt
  • dash pepper
  • 1 can cut green beans, drained
  • 1 can condensed tomato soup
  • 5 medium potatoes, cooked  (See NOTE)
  • 1/2 cup warm milk
  • 1 beaten egg
  • 1/2 cup shredded cheddar or colby-jack cheese

instructions:

How to cook My Favorite Casserole (Hamburger Pie)

  1. In large skillet (or use a cast iron skillet), cook the meat and onion until meat is lightly browned and onion is tender.  Add the minced garlic and cook for about 30 seconds.  Add salt and pepper.  Stir in drained green beans and soup.  Pour into a greased 1 and 1/2 quart casserole, or if using a cast  iron skillet, just leave the mixture in it. 
  2. Mash potatoes while hot; add milk and egg.  Season to taste with salt and pepper.  Spoon in mounds over meat mixture. 
  3. Bake at 350 degrees for 25-30 minutes.  During the last 5 minutes, I had the cheese on top of the mashed potatoes to let it melt. 

NOTES:

If you don't feel like making mashed potatoes, make it easy on yourself, and buy a tub of pre-made mashed potatoes, and use those instead.
Created using The Recipes Generator

I am sharing this with these lovely parties:
Meal Plan Monday
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