A few new recipes I've tried that turned out GREAT- thought I'd pass them along. We love GOOD EATS!
A Happy Belated 29th Birthday to my ever-young husband!
Here was his SCRUMPTIOUS cake! Honestly, SO good and moist!
Mix:
1 1/2 c. Sugar
1/2 c. PB
1 t. Vanilla
3 eggs
1 1/4 c. Milk
Then add:
3 1/2 t. Baking Powder
2 1/4 c. Flour
1 t. Salt
**Heat oven to 350* & grease 9x13 pan, or 2-9" cake pans, or 2- 8" cake pans.
**Pour 2/3 batter (about 3 c.) into pan. Stir 3 T. baking coca & 1/8 t. Baking Soda into remaining batter. Drop chocolate batter by generous tablespoons randomly onto PB batter. Pull knife through batters in curves for marbled design. Turn pan 1/4 turn & repeat marbling.
**Bake 40-45 minutes (for 9x13 pan), 30-35 min. (for 2- 9" cake pans), or 20-25 min. (for 2- 8" cake pans). Cool completely on rack.
**Frost with PB Buttercream Frosting:
Mix:
3 c. Pwd. Sugar
1/3 c. Butter, softened
Then add:
1 1/2 t. Vanilla
1/2 c. Milk
1/2 c. PB
(Add more milk & PB depending on desired PB taste and spreading consistency.)
**Drop 1/4 c. Hot Fudge Topping by teaspoonfuls randomly over PB frosting and marble as directed for the batter.
A Happy Belated 29th Birthday to my ever-young husband!
Here was his SCRUMPTIOUS cake! Honestly, SO good and moist!
Peanut Butter Double Marble Cake
Recipe from Kraft Foods (I think)
Recipe from Kraft Foods (I think)1 1/2 c. Sugar
1/2 c. PB
1 t. Vanilla
3 eggs
1 1/4 c. Milk
Then add:
3 1/2 t. Baking Powder
2 1/4 c. Flour
1 t. Salt
**Heat oven to 350* & grease 9x13 pan, or 2-9" cake pans, or 2- 8" cake pans.
**Pour 2/3 batter (about 3 c.) into pan. Stir 3 T. baking coca & 1/8 t. Baking Soda into remaining batter. Drop chocolate batter by generous tablespoons randomly onto PB batter. Pull knife through batters in curves for marbled design. Turn pan 1/4 turn & repeat marbling.
**Bake 40-45 minutes (for 9x13 pan), 30-35 min. (for 2- 9" cake pans), or 20-25 min. (for 2- 8" cake pans). Cool completely on rack.
**Frost with PB Buttercream Frosting:
Mix:
3 c. Pwd. Sugar
1/3 c. Butter, softened
Then add:
1 1/2 t. Vanilla
1/2 c. Milk
1/2 c. PB
(Add more milk & PB depending on desired PB taste and spreading consistency.)
**Drop 1/4 c. Hot Fudge Topping by teaspoonfuls randomly over PB frosting and marble as directed for the batter.
recipe from Everyday Food Magazine; this is NOT a light dish, but SO yummy!
6 T. butter, plus more for baking dishes.
Salt & pepper
1 lb. Penne
1 t. olive oil
2 boneless, skinless chicken breast halves (halved horizontally)
1/2 c. plus 2 T. Flour
4 garlic cloves, minced
6 c. whole milk
10 oz. white mushrooms, trimmed & thinly sliced
1/2 c. oil-packed sun-dried tomatoes, drained & thinly sliced **I couldn't find these oil-packed so I just used some in a plastic container I found near the produce- they worked great!
1 1/2 c. shredded provolone cheese (6 oz.) **I bought sliced provolone then chopped it up
1 c. grated Parmesan (4 oz.), separated in to 2- 1/2 c.
1. Preheat oven to 400*. Butter 2- 8x8 dishes, or 1-9x13. Cook pasta 3 minutes SHORT of al dente, drain and return to pot.
2.Heat 1 t. olive oil in skillet over medium-high. Season chicken with salt & pepper; cook until opaque, 3-5 minutes each side.
3. In a 5-qt Dutch oven or heavy pot, melt butter over medium. Add flour & garlic, cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 c. Parmesan.
4. Add chicken & pasta to pot; season with salt & pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 c. Parmesan.
5. Bake uncovered until top is golden and bubbling, about 25 minutes. Let stand 5 minutes, before serving.
TO FREEZE: Prepare through step 4; let cool. Cover tightly with foil and freeze up to 3 months.
TO BAKE FROM FROZEN: Preheat oven to 400*, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hrs. Remove foil; bake until golden, about 15 minutes.
6 T. butter, plus more for baking dishes.
Salt & pepper
1 lb. Penne
1 t. olive oil
2 boneless, skinless chicken breast halves (halved horizontally)
1/2 c. plus 2 T. Flour
4 garlic cloves, minced
6 c. whole milk
10 oz. white mushrooms, trimmed & thinly sliced
1/2 c. oil-packed sun-dried tomatoes, drained & thinly sliced **I couldn't find these oil-packed so I just used some in a plastic container I found near the produce- they worked great!
1 1/2 c. shredded provolone cheese (6 oz.) **I bought sliced provolone then chopped it up
1 c. grated Parmesan (4 oz.), separated in to 2- 1/2 c.
1. Preheat oven to 400*. Butter 2- 8x8 dishes, or 1-9x13. Cook pasta 3 minutes SHORT of al dente, drain and return to pot.
2.Heat 1 t. olive oil in skillet over medium-high. Season chicken with salt & pepper; cook until opaque, 3-5 minutes each side.
3. In a 5-qt Dutch oven or heavy pot, melt butter over medium. Add flour & garlic, cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 c. Parmesan.
4. Add chicken & pasta to pot; season with salt & pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 c. Parmesan.
5. Bake uncovered until top is golden and bubbling, about 25 minutes. Let stand 5 minutes, before serving.
TO FREEZE: Prepare through step 4; let cool. Cover tightly with foil and freeze up to 3 months.
TO BAKE FROM FROZEN: Preheat oven to 400*, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hrs. Remove foil; bake until golden, about 15 minutes.
**This tasted like it could have been straight from an Italian restaurant. YUMMY! And, it makes 2- 8x8 pans (or 1- 9x13) so you can freeze one for a quick dinner another night! Win win!
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