Archive | February 2013

Herbed-Cheese Stuffed Salmon

The easiest recipe ever. The least fishy tasting fish dish ever. It’s rich, moist, and 100% delectable.


1 lemon
1 5.2-oz. container semisoft cheese with garlic and herbs
Sea salt or salt
1 cup soft bread crumbs (about 1-1/2 slices)
1/3 cup freshly shredded Parmesan cheese (1-1/2 oz.)
1/4 cup butter, melted
2 Tbsp. pine nuts, toasted

1. Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425 degrees F. Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 inch from one edge, cut a pocket taking care not to cut all the way through the fish. (If fillet is thin, cut into the fish at an angle.) Spoon cheese mixture into pockets. Season fish with salt. Place in shallow baking pan. Set aside.
2. In small bowl combine bread crumbs, Parmesan cheese, butter, and pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges. Makes 6 servings.

Cherry chocolate cake pops

These were a little time consuming, but delicious. I will add to this recipe that it helps a lot before you dip the cake balls into the chocolate if you refrigerate them for 30 mins or more. I refrigerated one batch overnight (because I ran out of time to finish the second half) and they were still super good. My hubby and his soldiers ate them up (sent them with the hubs to work on his bday).


1 Pillsbury Devil’s Food Cake Mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 tub Pillsbury Classic White Frosting*
50 Maraschino Cherries with stems
16 oz. tempered semi-sweet chocolate (or
dark confectionery coating/candy melts)

Special equipment needed:
2 – 8″ or 9″ cake pans or 1 – 13″x9″ pan
no-stick cooking spray
hand held mixer
paper towels
parchment paper or non-stick foil
baking sheet

*UPDATE: When I first made this recipe I just went on-line and found a recipe for cake balls and they used the whole tub of frosting. I did that to make these and they worked out well. I really liked the flavor which reminded me of a HoHo. A few people have commented that their cake balls weren’t holding together well with this much frosting. Recently, I have experimented with using less frosting and mixing my cake and frosting with my Kitchen Aid stand mixer, as I’ve read where some people use as little as 2 tablespoons for a whole cake. I used that idea to make my Warm Fuzzy Cake Balls and used 1/4 cup of frosting. The texture is great and the flavor is very chocolatey. So, to make these you may want to start with a smaller amount of frosting and add more until you find the flavor and texture you like best.

Instructions: Makes 50 Cherry Bombs

Preheat oven to 350 degrees. Prepare cake pan/s by spraying with no-stick cooking spray. Blend cake mix, water, oil, and eggs in a large mixing bowl until moistened. Using a hand held mixer , beat on medium speed for two minutes. Pour batter into prepared pan/s. Bake for 29-35 minutes (see package for specific times for each pan size). Cool cake completely.

Crumble cooled cake into a large mixing bowl. Add frosting and mix until well combined. Scoop mixture out by the tablespoonful. I use a small ice cream scoop to make easy work of this task. Roll each scoop into a ball.

Drain maraschino cherries and pat dry with paper towels. Press one cherry into the center of each cake ball. Bring the cake mixture up and around the cherry. Roll in between your two hands to form a nice ball.

Melt and temper semi-sweet chocolate or melt confectionery coating/candy melts. Click here for detailed melting instructions. Dip cake covered cherries in chocolate. Set on a parchment paper lined baking sheet. Refrigerate if using tempered semi-sweet chocolate until set, about 10 minutes. If using dark candy melts, place you cherry bombs in the freezer until set, about 5 minutes. Bring to room temperature before serving.

Chocolate chip cookie dough ice cream cake

My hubby’s bday is valentine’s day, so of course I had to make him something good! I read him some recipes, and this is the one he picked.

Cookie Dough Ice-Cream Cake

Serves 12+

1 Chocolate Chip Cookie Dough Cake (without the melted chocolate on top)
1 carton Chocolate Chip Cookie Dough Ice-Cream
1 batch of Ready-to-Eat Cookie Dough, rolled into 1 inch balls

3/4 cup cream
2 Tablespoons butter
8 ounces semi-sweet chocolate, chopped

1. In a microwave safe bowl, heat cream and butter on medium high for 2 minutes.
2. Pour over chopped chocolate and stir until smooth.

To assemble cake:

1. Allow the Chocolate Chip Cookie Dough Cake to cool completely.

2. Let the ice-cream thaw at room temperature for about 10 minutes, until it is spreadable.

3. Spread the ice-cream in a thick layer over the Chocolate Chip Cookie Dough Cake.

4. Pour ganache over the ice-cream. It may harden quickly so work fast to spread it out.

5. Place the cookie dough truffles on top of the ganache.

Serve immediately or freeze until you’re ready to serve. Let it thaw at room temperature for 5-10 minutes before cutting into it. Freeze any leftovers in an air-tight container.

Chocolate chip cookie dough cake:
1/3 cup shortening
1/3 cup margarine (softened but not melted)
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
2 cups chocolate chips, divided

1. Preheat oven to 350 degrees and grease a round cake pan.

2. Beat together shortening, margarine, and sugars until creamy.

3. Add in egg and vanilla. Mix well.

4. Stir in flour and baking soda. Mix until flour is totally incorporated.

5. Stir in 1 cup of chocolate chips until evenly distributed.

6. Pour mixture into cake pan.

7. Bake for 20 minutes, or until top is golden brown and a toothpick comes out clean when stuck in the middle.

8. Remove from oven and immediately sprinkle remaining chocolate chips over cake. They will melt on their own, but you might need to spread the chocolate evenly over the cake.

Note: If the Ready-to-Eat Cookie Dough is too sticky to roll into balls, add a small amount of flour or refrigerate it until it is easily handled.

***Edited to Add: I’ve heard from a lot of you that this cake has presented issues. Here are a couple suggestions I’ve come up with to help you:
-Instead of spreading the ice-cream over the cake as suggested in step 3, line a cake pan (the same size as the one you baked your cake in) with plastic wrap. Spread the ice-cream into the pan and allow it to freeze. Then flip the frozen ice-cream over the cake and remove the plastic wrap. This should make that step a lot easier!
-Per the suggestion left in the comments, make the entire cake in a 9×13″ pan.

Slow cooker pork chops

Little note on this dish, add an extra 1/2 to 1 cup of water in the crockpot, the recipe doesn’t mention it but it needs a little bit more. Otherwise this is a delightfully easy recipe.


6 lean pork chops

1/2 cup of flour

1 tbsp. salt

1 (10 oz.) can chicken and rice soup

1 1/2 tsp. dry mustard

1/2 tsp. garlic powder

2 tbsp. oil

Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder and brown in oil in skillet. Place browned pork chops in crock-pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for 3 1/2 hours.

Mini Apple Pies

Delicious, tiny desserts. Easy to make large quantities of, or just for your family.
This recipe makes 24 mini pies but you could easily halve it to make 12.

Start by cutting up eight cups of apples into small 1/2in bits.

Mix the apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg…you could also leave it out)

You will also need:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pilsbury pie crusts (four chilled NOT frozen crusts)

Make sure you stir everything around getting the apples nice and coated.

Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.

Line each cup of your muffin tin with a tiny pie crust.
I found that pinching the edge of the dough around the top edge of the tin and making a hammock of sorts worked really well. You can then gently fill the crusts with your apple mixture and push the crusts down the rest of the way.

You should be able to fill until slightly mounded.

Then take your equally divided butter…

and put a dab on each pie.

Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes. I started checking in on mine at 10 minutes and checked every two until they were perfect.