Tag: cooking

Milk Chocolate Bar Cake

MILK CHOCOLATE BAR CAKE

1 (18.25 oz.) package Swiss chocolate cake mix (I used Duncan Hines)
1 (8-oz) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 oz) milk chocolate candy bars with almonds (I used Hershey bars w/almonds)
1 (120oz.) container frozen whipped topping (I used CoolWhip)

*PREPARE cake according to package directions. Pour batter into 3 greased and floured 8″ round cakepans.

*BAKE @ 325 degrees for 20-25 minutes or until a toothpick comes out clean. Cool cake in pans on wire racks 10 minutes. Remove cake from pans; cool completely on wire racks.

*BEAT cream cheese, powdered sugar, & granulated sugar at medium speed in electric mixer until mixture is creamy.

*CHOP 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

*SPREAD icing between layers and on top & sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.

Prep: Approx. 20 minutes. Bake: 25 minutes.

Pound cake

I just got an email forward from Shari that’s basically an email ring thats supposed to hook everyone up with at least 36 new recipes.
I’m not to sure how it works – I didn’t see the logic in the setup – but none the less I got my first recipe today. I’ll share them here as they come in.

Pound Cake

2 sticks real butter
3C Sugar
6 eggs
3C Cake Flour
½ Pint Heavy Whipping Cream
2 teas. Vanilla

Beat butter and sugar until blended. Add eggs one at a time. Alternate Cake Flour with Whipping Cream until gone. Add vanilla.

Pour into greased and floured bundt pan. Put into COLD oven. Turn temp to 350 degrees. Bake for 1 ½ hours or until lightly brown and insert comes out clean.

Beef – it’s what I want for dinner (or How to Turn Cheap “Choice” Steaks into Gucci “Prime” Steaks)

Lifehacker posted a link to Jaden’s Steamy Kitchen and her tips on how to get a prime steak out of a choice steak.
Here’s the tip. Salt salt and more salt.

Read what she writes. Wonder if I can get some steak for dinner tonight.

Family and friends dinner


Tami, Brian and Jen
Originally uploaded by Jonathan D. Blundell.

Had the siblings/friends over for dinner tonight at Casa de Blundell. We had a great time. It was a random meal with everyone bringing some of their favorites.
The menu included spaghetti, taco soup, salad, Chick-Fil-A nuggets, a veggie tray, chips and dips and cookies.
Kathryn also went all the way to Russia and brought back some Russian chocolate and coffee (we haven’t opened the coffee yet).
To see all the photos, as well as a few older ones from this month click here.
We played some Boxers and Briefs, TV Scene It, & Apples to Apples before everyone headed home just before midnight.
49 minutes later, the dishes are done and Laurie and I are heading to bed. Good times.

Broccoli Chicken Dijon

Here’s a recipe I think we’re going to try out on Monday night. Looks good – and it’s South Beach Phase 1,2 & 3 acceptable.

Broccoli Chicken Dijon

1/2 cup reduced-sodium chicken broth
1 Tbsp. lite soy sauce
1 Tbsp. olive oil
4 cups broccoli florets
1 clove garlic, minced
1 lb. boneless skinless chicken breasts, cut into thin strips
2 Tbsp. Dijon Mustard

MIX chicken broth and soy sauce; set aside.
HEAT oil in large skillet on medium-high heat. Add broccoli and garlic; cook and stir until crisp-tender. Remove from skillet; cover to keep warm.
ADD chicken to skillet; cook and stir 3 to 4 min. or until cooked through. Add broth mixture; mix well. Bring to boil. Reduce heat to medium-low. Stir in mustard until well blended. Return broccoli mixture to skillet; mix lightly. Cook until heated through, stirring

Quick and easy “Creame Puffs”

Laurie just pulled these out of the oven and they are simply amazing.
I think she got the recipe from her mom.
You’ll need a can or two of crescent rolls, a bag of marshmallows, miniature snickers, powdered sugar, butter, milk, vanilla extract and Laurie’s “secret ingredient.”
She claims you don’t need it. I’m not sure. You may have to experiment.
To make, simply cut the snickers in 1/2. Wrap them (or a big-sized marshmallow) individually with the crescent rolls. Make a little ball and place it in a greased muffin pan.
Bake in the oven for the amount required for the crescent rolls.

For the topping/frosting/glaze…
Mix:
2 cups powdered sugar
4 tbps melted butter
2 tbps milk
add vanilla extract as desired
and Laurie’s secret ingredient
Mix it all together until it makes a glaze/topping/frosting.
Once the puffs are out of the oven, cover them with glaze. Let cool for a very, very short time and then enjoy.

As an added bonus, they go great with HEB Wild Red soda.

Coming up later tonight…. Homemade Cream Soda… unless someone can rush over some root beer extract.