1 Box Chocolate Cake Mix
1 Box (3.9 oz.) Instant Chocolate Pudding
1 Bag (12 oz.) Milk Chocolate Chips
3-¼ C. Milk
½ C. Vegetable Oil
Ice Cream (I used Girl Scouts Thin Mint Flavor)
Line your crockpot with parchment paper, and spray the inside of the paper with cooking spray.
In a large bowl, mix together the chocolate cake mix, 1-¼ cup of milk, ½ cup of oil, and 3 eggs. Pour the batter into the crockpot. After you’ve licked the bowl clean, pour the box of instant pudding into that same bowl. (No need to dirty extra dishes.) Add 2 cups of milk and beat that until the pudding thickens (3-4 minutes). Pour the pudding over the top of the cake batter. DON’T STIR IT. Just leave it. Seriously. Now pour the bag of chocolate chips (minus the 5 you ate during the first few steps) over the pudding. DON’T STIR IT. Trust me. Cover the crockpot, and let it cook on Low for 2-½ hours, or until the top of the cake is set.
Diets crumble when you taste this cake.
Serve it with a scoop of ice cream, and a drizzle of chocolate syrup, and you’re set for the night.
1 red bell pepper, chopped
1 green bell pepper, chopped
1 sweet potato, peeled and chopped
1 1/2 cups broccoli florets, chopped
1/2 red onion, chopped
1/2 pound brussel sprouts, stems removed and sliced
8 ounces sliced mushrooms
2 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons honey
1 teaspoon salt
1 teaspoon pepper
1 pound whole wheat penne, cooked
1 (28-ounce) can diced tomatoes
8 ounces smoked gouda cheese, freshly grated
1/4 cup panko bread crumbs
freshly grated parmigiano-reggiano cheese for topping
Preheat oven to 425 degrees.
Place the chopped peppers, sweet potato, broccoli, onion, brussels, mushrooms and garlic cloves on a nonstick baking sheet. Drizzle the veggies with the olive oil and honey. Sprinkle them with salt and pepper, and then toss them. Roast the veggies for 25 – 30 minutes, tossing them once halfway through. Cook the penne while the veggies are roasting.
Spray a 9×13 baking dish with nonstick spray. Add the penne and half of the veggies, and then spoon half of the diced tomatoes over top. Add half of the grated cheese, then layer again with the remaining penne, veggies, diced tomatoes and cheese. Finish the top off with a sprinkling of breadcrumbs. Bake the pasta for 25 to 30 minutes, until the cheese is golden and bubbly on top. Serve with extra cheese for grating on top.
I was so pleased with this recipe! I ate the leftovers for lunch for the next several days. The sweet potatoes were so delicious and even the brussels sprouts were tasty!
Taken from How Sweet It Is
4 Pieces of Parchment Paper (12″ x 18″)
4 Salmon Steaks (6 oz each)
2 Zucchini, thinly sliced
2 Yellow Squash, thinly sliced
1 Orange, skin removed and sliced into rounds
2 Cloves of Garlic, thinly sliced
4 Tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste
1/4 C. Cilantro, Chopped
1 C. White Rice
2 C. Water
2 Tbsp. Butter
Salt and Pepper to taste
Preheat oven to 400 degrees.
Combine rice, water, butter, about a tsp. of salt, and tsp. of pepper in a sauce pan. Bring it to a boil. Reduce heat and let the pan simmer, covered, for 15 minutes, or until the water is absorbed. Remove from heat, and keep covered until ready to serve.
Fold the parchment paper in half and open it. Near the crease, lay 1/4 of the zucchini and 1/4 of the squash. Season lightly with salt and pepper. On top of the vegetables, lay a salmon steak. Season with salt. Place 1/4 of the garlic slices over the salmon. Drizzle with olive oil. Place 1/4 of the orange slices over the fish. Sprinkle generously with cilantro.
Fold the parchment paper over and roll up the edges to seal it. Repeat this process with the remaining salmon steaks. Place the parchment packages on a baking sheet and bake for 18 minutes or until the salmon is cooked through.
This was the first recipe I ever used with parchment paper and I love it. That’s some fancy looking stuff when you pull it out of the oven all brown on the edges like old paper. Nice.
Also, I adapted this from one of my favorite blogs (canyoustayfordinner.com) who adapted it from Simply Recipes.
1 Box Betty Crocker SuperMoist Vanilla Cake
Vegetable Oil, Water, and Eggs as called for on the box
12 oz Fat Free Cool Whip
8 oz Cream Cheese (Softened!)
4 Heaping Tbsp. Powdered Sugar
Assorted fresh fruits (Strawberries, Kiwi, Blueberries, Peaches, Pears, Raspberries, Blackberries, you get the picture)
Normally I wouldn’t suggest a particular brand of any item, but in this case it is absolutely crucial that the cake be moist. Like a cloud of soft vanilla heaven. My mouth is watering just thinking about it. I need to make another one of these. It’s also important that the cream cheese is completely softened; I’m talking basically a thick liquidy mess.
Prepare cake in a 9″x13″ glass baking pan as directed on the box. Let it cool completely. I mean, put it in the fridge and go watch a movie. It needs time.
Next, grab a hand mixer and a cold mixing bowl and combine the Cool Whip, Cream Cheese, and Powdered Sugar until smooth. Use a spoon to test it’s levels of deliciousness. Careful not to go overboard with the taste testing. You’re still going to need to spread some of that on the cake.
Slice up the fruits. Once the cake is cool, spread the frosting over the top of the cake and then top with fruit in whatever pattern you’d like.
Disclaimer: You don’t have to use Fat Free Cool Whip. I don’t run your life, and it won’t make any difference to the flavor of this delicious cake.
2 Frozen Bananas
1 – 1/2 C. Milk
1/4 C. Creamy Peanut Butter
1/4 C. Nutella
Mix milk and bananas in a blender until smooth. Add peanut butter. Mix. Add Nutella. Mix. Slurp that up with a spoon and call it a good morning.
P.S. In our apartment, yogurt, smoothies, ice cream, and everything else worth eating with a spoon is done in these classy margarita glasses.