Red Velvet Seven Layer Bars

I love red velvet! I have made red velvet cheesecake, red velvet cake ball and red velvet cookies. If it has red velvet I'm bound to try it. I found this recipe from Red Velvet Lover's Cookbook and I knew it was a must try. If you like red velvet, you will love these. Here is what you will need.

1 1/2 C All-Purpose Flour
1 Tbs Unsweetened Cocoa Powder
1/2 Tsp Salt
1/2 C Unsalted Butter, Softened to Room Temperature
3/4 C Sugar
1 Large Egg
1/2 Tsp Vanilla
1 Tbs Red Food Coloring
1 1/3 C Shredded Coconut
1 C Semi-sweet Chocolate Chips
1/2 C White Chocolate Chips
1 Can Sweetened Condensed Milk
1 C Chopped Pecans


Preheat oven to 350. Spray a 9x13 pan with nonstick cooking spray.

Whisk flour, cocoa powder, baking powder, and salt together in a large bowl.

In a separate bowl beat butter for 1 min at medium speed until smooth and creamy. Add the sugar and beat for until fluffy and light in color. Add egg and vanilla and beat on high until combined. Add your food coloring.

Change the speed on your mixer to slow and add your dry ingredient to your wet slowly. Mix until wet and dry ingredients are combined. Your red velvet dough will be very sticky. With a rubber spatula remove the dough from your bowl and to your baking pan. Work the dough into an even layer  in your pan. Be patient its really sticky.

Bake in the oven for 8 mins. After eight minutes add your coconut followed by your chocolate chips. Then add your condensed milk, followed by your pecans. Put back in the oven to bake until set, usually about 25 mins. Let cool before serving. Enjoy!

 

Lasagna

At the Wasden household we do not eat leftovers, with the exception of Lasagna. I always make a big pan and it always gets eaten. You can make this ahead of time and freeze it or whatever left over you have you can freeze as a single serving for a quick lunch. The sauce it thick and creamy and its loaded with extra cheese. I hope its as big of a hit at your house as it is at mine. Enjoy!

-Heidi

2 lbs Ground Hamburger
1 Onion (diced)
1 Green Pepper (diced)
2 Cans Tomato Soup
1 Small Can Tomato Sauce
1 Can Mushroom Soup
1 lb Mild Cheddar Cheese
1 lb Monterey Jack Cheese
8 Lasagna Noodles cooked to box instructions

Brown together hamburger, onion, and pepper. Drain any excess liquid

Add to Hamburger mixture tomato soup, tomato sauce, and mushroom soup.

To hamburger mixture add these spices:

1Tbs Parsley
1 tsp Salt
1/4 tsp Pepper
1 Bay Leaf
1/2 tsp Oregano
1/2 tsp Garlic

In a 9 x 13 pan layer noodles, sauce, and cheese. Repeat process until you have used all ingredients.

Preheat oven to 350 and bake for 30 mins until cheese has melted.

Zucchini Muffins

When it comes to muffins there is one that stands above the rest. I know when you hear zucchini and muffin together you might question what that tastes like, but trust me it is divine! It is cinnamon, sugar, and zucchini at its finest. The streusel on top is the best part! My grandmother has made these muffins for as long as I can remember. She is one of the best cooks/bakers I know. The best days were the ones she would come over and surprise us with these muffins! I now get to make them for my kids and they always get excited when they see me making them. My Grandma Sally was kind enough to let us share her fantastic recipe with all of you. Thank you Grandma! I hope you and your family enjoy these as much as I do.

Ingredients:
1 cup oil
2 cups sugar
3 eggs
2 Tablespoons vanilla
2 cups peeled grated zucchini
3 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
Streusel:
1/2 cup Flour
1/2 cup Sugar
1/4 cup Margarine
1/2 teaspoon Cinnamon


Directions:
Mix together in mixer the Oil, Sugar, Vanilla and Eggs(add the eggs one at a time)
Stir in the grated Zucchini.
In a separate bowl sift together the Flour, Cinnamon, Baking Soda, Baking Powder, and Salt.
Add the second mixture to the first mixture. Mix gently until mixture is just moist.
Fill cupcake cups 3/4 full.
In separate bowl make the streusel topping. Mix all ingredients together until crumbly. DO NOT MELT THE MARGARINE. The Margarine should be soft and at room temp. It is what will make it crumbly.
Sprinkle Streusel on top of muffins and bake at 350 degrees for 20-25 mins.

First mixture

 

 

Second Mixture

 

Streusel

 

 

 



Baked Honey Lime Chicken Taquitos

I am always looking for ways to get my 4 year old to eat. I have found that he likes foods that are fun and easy to eat. The only problem is that most finger foods that fit this description are usually not that healthy. While I was looking for some fun new recipes to mix it up I came across this one from www.lovelylittlekitchen.com. This is such a great site if you are looking for some healthy recipes. These taquitos are delicious, and yes my 4 year old loved them! I am sure you and your family will too!

-Heather

Ingredients:
3 cups cooked shredded chicken (I used a rotisserie)
2 tablespoons fresh lime juice
1/3 cup of honey
1 tablespoon chili powder
1/2 teaspoon garlic powder
2 cups shredded cheese
Soft taco sized flour tortillas
Cooking spray
Cilantro Lime Cream:
1 cup sour cream
1/3 cup green taco sauce(mild)
1 teaspoon fresh lime juice
1/4 cup fresh cilantro

Directions:
1-Preheat oven to 350 degrees
2-In a large bowl combine chicken, lime juice, honey, chili powder, and garlic. Mix to coat.
3-Divide chicken evenly on the center of each tortilla. Top each one with cheese.
4-Roll each tortilla lightly leaving the ends open, Place them on a baking sheet sprayed with nonstick spray or olive oil.
5-Spray the tops of the taquitos and sprinkle with salt.
6-Bake for 10 mins then serve with the Cilantro Cream.
Cilantro Lime Cream
1-In a food processor or blender combine all ingredients and pulse until smooth.

Chocolate Covered Strawberries

I got my mail the other day and while browsing through the grocery store ad I saw this:

 I wanted to die. $8 for 6 strawberries!!!! Are you kidding me??? I have debated even putting this post on here because I feel silly. It is something so easy that it is hard to even call it a recipe. But when I saw this ad I knew I had to do it. I can't let anyone pay over a dollar for each strawberry when you can make them yourself. I love to do this because the kids can have some and there are still plenty for Jake and I to share. It is SO easy and fast. Really. I promise. Anyone can do it. Anyone.

Here's what you need:
Strawberries
Chocolate chips (I prefer Guittard for the smoother finish)
White Chocolate chips (optional)

And that's it.

Wash the strawberries and dry them well. You don't want them wet at all when you dip them.

Place milk chocolate in a microwave safe bowl. Melt chocolate in microwave for 30 seconds at a time. Stir in between. Continue until smooth.

Dip your strawberries in chocolate and place on wax paper. Let set. Don't put them in the freezer because your strawberries can turn mushy and your chocolate might get white spots on it if left too long. They will set up on your counter just fine. You can refrigerate them if you are on a hurry.

Place 1/4 cup white chocolate in a ziploc bag. Remove all air and seal. Melt in microwave for 30 seconds at a time until completely melted.
Snip of a very tiny corner at the bottom of the bag. I mean tiny. You want your chocolate stream to be small.

Drizzle over strawberries. It is ok to be messy. Once the are set and you move them to a serving plate the additional white chocolate pops right off.

Enjoy. I hope you and your sweetheart can enjoy a romantic evening this Saturday with these beautiful strawberries close by.

Cherry Cheesecake Tart

⅓ cup butter or margarine

¼ cup sugar

1¼ cups graham cracker crumbs

2- 8 ounces packages cream cheese softened

¾ cup sugar

1 teaspoon almond extract

2 tablespoons Bisquick pancake mix

For crust: Melt butter. Add sugar and graham cracker. Mix well. Place cupcake papers in muffin tin. Press 1 tablespoon graham cracker crust in bottom of cupcake cups. If using mini muffin tin, press 1 teaspoon graham cracker crust in bottom of the cups.

For cream cheese mixture: Beat cream cheese and sugar until fluffy. Add eggs one at a time while mixing. Add almond flavoring and Bisquick. Blend until smooth.

Fill cupcake cups with crust two-thirds full with mixture. Bake for 10 minutes at 350 degrees. Turn oven down to 300 degrees and bake an additional 10 minutes. Cool completely. Top with cherry pie filling.

Stuffed Manicotti

There's something about pasta and Valentines Day. They just seem to go together. When I picture making a nice meal for a romantic evening at home I always seem to settle on a delicious Italian pasta dish. These stuffed manicotti are a perfect fit for your Valentines dinner. They are easy to make but look like you spent hours in the kitchen. They are impressive by look but even more by taste. I like to serve them with a green salad and the Parmesan Breadsticks we featured here. Hopefully this recipe will help you show the one you care about how much you love them.

Happy Valentines Day!

Heidi

You will need:

1 package Manicotti noodles

2 cups Ricotta cheese

2 cups Monterey Jack cheese

Parmesan cheese

2 Tablespoons Parsley

salt and pepper to taste

1/4 cup chopped onion

1/2 lb Hamburger

Spaghetti sauce

Directions:

Boil your Manicotti til soft Do Not Overcook

Drain and place on wax paper

Cook hamburger, drain after cooked

Add rest of ingredients to hamburger

Fill cooked Manicotti til full being careful not to tear the manicotti

Spread spaghetti sauce into 9x13 pan

Layer stuffed manicotti on top of sauce

Pour spaghetti sauce over manicotti

Sprinkle Parmesan cheese over the top

Cover with foil and bake at 350 degrees for 40 mins

Then remove foil and cook for an additional 10 mins.





Cherry O'Lets

Some recipes are so ingrained into memories that you would swear your mom was the only one who knew how to make that particular food. This is definitely one of those recipes for me. My mom made them hundreds of times for catering events and family parties. The recipe was always sought after but she held this one close to the chest. My dear childhood friend asked for this recipe a while ago so I rummaged through my recipe box and found it in the deep dark corner collecting dust. I regret that I hadn't made them in so long! Thank you, Kari, for reminding me what an awesome little treat these are. I sincerely hope you love them like we do. They would be perfect for a Valentine dinner. Enjoy!

P.S. Like I mentioned before this recipe is being posted due to my friend's request. We love requests. We also love to hear which recipes you tried and how they turned out. Don't be afraid to leave a comment letting us know. We love to please!

Cherry O'Lets

Top and bottom layer:

12 ounces milk chocolate chips

3/4 cups peanut butter

12 ounces salted peanuts chopped

Middle layer:

1 can cherry frosting

18 large marshmellows

Melt chocolate chips and peanut butter over medium heat. When melted and smooth add chopped peanuts.

Pour 1/2 chocolate mixture in bottom of prepared 9X13 pan. Place in refrigerator.

Melt marshmellows in double boiler. Add frosting and blend well. Spread on cooled chocolate. Chill for 10 minutes in refrigerator. 

Top with remaining chocolate mixture. Place in freezer. Cut and serve while frozen.

No-Bake Cheesecake Bites

I have seen a few different versions of these but this one is my favorite. I found this recipe on www.abeautifulmess.com and just tweaked it a little to my liking. These would make an adorable Valentines gift wrapped in a clear bag with a tie..

What you need: One box of Jello No Bake Cheesecake
                              One bag of pink Wiltons Melts
                               Sprinkles- whatever you like

Directions: Make the No Bake Cheesecake following the instructions on the box. I chose to keep it plain but you can add a fruit pie filling on the top.
Place in the freezer until completely frozen. At least 2 hours.
After the cheesecake is frozen melt the Wilton Melts in the microwave using 30 second intervals and stirring in between.
Using a melon baller scoop out balls of frozen cheesecake and dip them into the melted chocolate.

Tap off excess chocolate and place on a baking sheet covered with wax paper.
Add sprinkles immediately.
If the cheesecake gets to warm put it back in the freezer for about 10 mins. They are easier to dip frozen.
Let chocolate harden and chill in the refrigerator until ready to serve.