Kitty Litter Cake

Happy Halloween!!  My mom, bless her, always made Halloween so much fun for us growing up.  We'd have an annual Halloween Party and she would make hillarious spooky treats that were always delicious.  This cake, though the appearance may make you gag, is one of the most delicious cakes I have ever had!  If you can trick your mind into not being grossed out then you and your guests will be in heaven. 

{What you need}

1 white or yellow cake mix, prepared

1 spice or chocolate cake mix, prepared

1 large package instant vanilla pudding, prepared

2 rows white cream cookies, crumbled but not too fine 

(generic oreos, but the vanilla or lemon variety)

green food coloring or cake gel

10-20 tootsie rolls, the long skinny kind

1 cheap kitty litter box, NEW (the dollar store)

1 cheap kitty litter scooper, NEW (the dollar store)

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Crumble and combine the cakes in the litter box.  Spoon dollops of the pudding around the crumbled cake and mix it in a little here and there.  Do not over mix.  Put a few drops of green food coloring or cake gel in a bag full of the crumbled cookies and shake until the crumbles are coated with green.  It doesn't need to be even.  Sprinkle the top of the cake with the green cookie crumbles and fluff the cake here and there, but do not mix it all in.  Lastly, microwave the tootsie rolls individually for about 10 seconds each, just until they are warm enough to mold but aren't melted.  Let your imagination loose as you form the tootsie rolls into little "kitty presents" and place them around the cake, fluffing the cake a little here and there so some of them are lightly covered.  You can leave the tootsie rolls out, if you want.  They are the kicker and are the main thing that dissenchants people from trying the cake.  But it is much more fun with them!  Let me know your guests' reactions if you try this:).  Trust me, it really is DELISH.     

Yucatano Deliciosa

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This was a favorite on the mission.  Sister Chapman would sometimes make it when she and President would have the missionaries over to the mission home for some good home-cooking.  It is so easy and you can multiply it to make loads!  I had forgotten about this recipe until recently and was so excited when I happened upon it again!  I made a few variations, but this one is another Sister Chapman winner.  It looks intimidating with the list of ingredients, but most of them are ones you'd already have around the house.

{What you need}

2 pounds lean ground beef

1 15oz. can crushed tomatoes

4 cups water

4 teaspoons sugar

2 teaspoons chili powder

1 1/2 teaspoons salt

1 large onion, diced

3 teaspoons garlic powder

2 teaspoons oregano

1 1/2 teaspoon cumin

1 1/2 cups uncooked rice

1 can black beans

1 can kidney beans

1 can garbanzo beans

Fritos

sour cream

shredded sharp cheddar cheese

Combine all of the ingredients in a pot except the beef, onion, and 3 cans of beans.  Simmer with lid on for 20 minutes.  While that is cooking, brown the ground beef and onions.  Add the beans the last five minutes of simmer time.  When the rice is cooked add the beef and onion to the pot.  Serve hot on chips with sour cream and cheese.

Other topping ideas:

lettuce

chopped tomatoes

chopped green onions

chopped black olives

Ranch dressing

Chicken Cordon Bleu

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My gorgeous and talented sister Andee  is quite the little chef.  She made these the other night for a big family dinner and everyone raved about them.  And she was kind enough to share the recipe with me so I could share it with you!  This is one you will make a lot....

{What you need}

12 unthawed chicken tenderloins 

Swiss cheese,  6 slices
ham, 6 slices deli cut style
bread crumbs, about one to two cups
paprika, about 3 tablespoons
1 egg, beaten
salt and pepper

{Dipping sauces}
Creamy Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 tbsp lemon juice

Honey mustard:
1/4 cup mustard

1/4 cup honey
1/8 cup light corn syrup
1/8 cup mayo
1 tsp dry onion flakes


Pound the chicken a little to make it flatter (and more tender). Sift  paprika in about a cup of bread crumbs, spread on a plate. Sprinkle salt and pepper on chicken. Dip chicken in egg, then in bread crumbs on both sides.  Spray baking dish with nonstick cooking spray and spread half the breaded chicken strips in the the baking dish. Top with a slice of swiss and a slice of ham on each one. Top those with another breaded (on one side, breaded side up) chicken strip on each. 

Bake at 400 for about 25 minutes or until chicken is no longer pink. Remove from oven and place another cheese slice on each one. Return to oven for a few minutes. Baking it hotter and faster kept the chicken juicy.


{Sauces}
Creamy sauce:
Mix all ingredients together and heat.

Honey mustard dipping sauce:
Mix all ingredients.  Serve hot or cold.

Serve over rice or these mashed potatoes.  

Crock Pot Beef Stew

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This is the easiest stew ever, and it is so hardy and delicious! Perfect for fall! You can load it chalk full of all your favorite stew veggies. Next time I make it I'll put sweet potatoes in it, onions, and maybe some squash. Oh and of course loads of mushrooms. I told John the other day that my headstone should read "That would be better with mushrooms." I say that about practically every recipe. This recipe comes from a great cookbook, The Essential Mormon Cookbook.

{What you need}

1 pound beef stew cubes

4 carrots, sliced

4 medium potatoes, cut in large chunks

1 (1-oz) package dry onion soup mix

2 (10.75-ounce) cans cream of mushroom soup 

(you could get light soup to make the stew healthier)

1 (8-oz) can tomato sauce

1 (10-oz) package frozen green peas

Mix all liquid ingredients in a medium bowl. Add all ingredients to a slow-cooker and cook on low for up to 12 hours.

Mama Henrie debuted (who'd a thought that's the past tense spelling of debut?!?!) this on Sunday and everyone looooooved it. I'm not even huge into stew, and this rocked my world.

Baked Ziti with Spinach and Mushrooms

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Don't tell your husband, but this is actually a Weight Wathcers recipe! No worries, though, he'll never know because of how flavorfull it is. I got this from my new favorite recipe cite, Skinny Tastes. There are some major winners on there that I am dying to try, and they are all HEALTHY but BURSTING WITH FLAV!! I'm just elated! I added loads of mushrooms to this, but the origional recipe doesn't call for it, so feel free to leave them out, if you're crazy.

{What you need}
1 lb high fiber ziti such as Ronzoni Smart Taste
28 oz crushed tomatoes (I prefer Tuttorosso)
1 tsp olive oil
3 cloves garlic,minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) part skim mozzarella
2 cups mushrooms, sliced
Spray olive oil Preheat oven to 375°. Spray a 9x13-inch baking pan with oil spray.In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot. Meanwhile, in a medium saucepan, add olive oil and sauté garlic and mushrooms. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper. Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan. Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella. Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

I divided this casserole into eight sections and froze each portion individually in a mini tupperware so I can take it to work for a healthy lunch or just whip it out whenever I'm hungry for something healthy.

1/8 of the casserole is 6 ww points

Broccoli Salad

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My MIL is such an incredible cook and she has so many great recipes that she shares with me! This may be my new favorite salad, and I LOVE that it has fresh broccoli in it. A nice healthy twist! This dressing is gorgeous, too, and would be great on other salads as well.


This one comes from the cookbook Essential Mormon Cook Book, which has some major winners in it. You should check it out, even if you're not Mormon. The recipes are non-denominational:)

{What you need}

2 Bunches fresh broccoli (about a pound) cut in small flowerets

1 medium purple onion, finely chopped

1 cup grated cheddar cheese
6 strips bacon, cookied until crisp and crumbled

1/2 cup sunflower seeds or raisins (optional, but HIGHLY encouraged)

1 recipe Broccoli Salad Dressing (See below)

In a large bowl combine broccoli, onion, and cheese. REfrigerate. Just before serving, stir in bacon. Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad, and stir briefly. Serve the same day.

{Broccoli Salad Dressing}

1 cup mayonnaise

2 tablespoons red or white wine vinegar

1/2 cup sugar

1/2 teaspoon salt

Mix all dressing ingredients. Chill at least one hour before tossing with salad.

Classic Swiss Fondue

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This was the first meal my husband ever made me. We had been dating about two months and he said he had this very special date planned for me. He took me to his house (his parents' house) and suprised me with this INCREDIBLE fondue. He had everything decorated really glamorously (probably with the help of his mom...Thanks Erin!) and we felt super posh as we ate it. Then he surprised me by whipping out the movie "Twilight" and declared, "My love for you is greater than my hate for this movie, so I will watch it with you!" It was quite the night.



I made this for a bachelorette party recently, too, and it was a major hit. So fun to eat with a group of friends, just socializing and snacking. You'll just love it.

{What you need}

3 tablespoons butter

3 tablespoons flour

1 teaspoon dry mustard

pepper to taste

1 cup milk

2 cups shredded cheddar cheese

{Dipper ideas}

cubed french bread

apples

pears

cubed brawtworst

pretzle sticks

steamed/fresh veggies

Melt the butter in a saucepan over medium heat. Stir in the flour, dry mustard, and pepper. Cook for 1 minute and remove from the heat. Stir in the milk gradually. Bring to a boil over medium heat, stirring constantly until thickened. Stir in the cheese until melted Spoon into fondue pot and serve with your choice of dippers.

Fondue