Danielle - 110/111 - Busy Moms Helper

Pasta with Vegetables and Herbs

April 5, 2013 by Danielle

Ingredients
2 Zucchini, cut into fourths lengthwise
1 Red bell pepper, cut into fourths
1 Green bell pepper, cut into fourths
1 Yellow bell pepper, cut into fourths
Olive oil for brushing
Salt and pepper, to taste
½ lb. Penne pasta
4 tbsp. Extra-virgin olive oil
2 tbsp. Mixed herbs: basil, oregano, marjoram
½ cup Olives, chopped
¼ cup Walnut, chopped
½ cup Feta Cheese, chopped

Brush vegetables with olive oil and sprinkle with salt and pepper. Arrange on charcoal or gas grill on high heat, cover and cook until tender and slightly brown. While vegetables are cooking, bring a large pot ¾ way full of salted water to a boil. Add a tiny bit of oil, to keep pasta from sticking together. Add the pasta and cook until preferred tenderness.

When vegetables are done, remove from the grill and cut into bite-sized pieces.

Drain pasta and put in mixing bowl. Add the vegetables, olive oil, herbs, olives and walnuts. Mix until well combined. Season to taste with salt and pepper. Sprinkle feta cheese and toss lightly to combine.

Notes: Some people prefer more seasonings, some less, so pour the herbs in slowly to get what meets your family’s preferences. We added a Roasted Garlic Balsamic Dipping Oil over our dish, and it was absolutely wonderful, if you like balsamic.

Chocolate Monster Cake

April 4, 2013 by Danielle

Adapted from bon appetit

Okay, so I know this site is made for busy women, and that the majority of my recipes are quickly prepared. However, there are occasions when I find a recipe that just sounds so delicious and unique, that it just might be WORTH the extra time it would take. This was one of those times. Flipping through my recipes, magazines, books and trying to find something amazing to bake for the weekend, I came across the most drool-worthy photo of a chocolate cake. It was settled, I was going to bake this, regardless of the almost 2 hours of prep work (this actually takes about 20 hours total, if you count that it must be refrigerated overnight, but only 2 active hours).

To my absolute delight, I found it to be completely worth the time and effort! My family agreed, of course…except those who don’t like chocolate COUGH (hubby) COUGH! So, if you don’t have the time, definitely pass on this recipe; I do recommend it if you have some time and want to create something exceptional!

Before making this, please read over the entire instructions FIRST, so you’re familiar with the process, as it’s a bit complicated. Don’t be intimidated, though; if I can make this, so can you!

Chocolate Monster Cake

Ingredients:
6 tbsp. Plus 3 tbsp. Plus 1 1/3 cups Ovaltine chocolate malt mix
1 ½ oz. White chocolate, chopped
4 oz. Plus 2 oz. Bittersweet chocolate, chopped
1 tsp. Mild-flavored molasses
Salt
½ cup Heavy whipping cream
½ cup plus 3 tbsp. Light corn syrup
¼ cup plus 2 ¼ cup plus 3 tbsp. Sugar
1 1/3 cup plus ½ cup All-purpose flour
¾ cup Unsweetened cocoa powder
2 tsp. Baking powder
¾ cup plus 6 tbsp. Unsalted butter, room temperature
3 Large eggs
¾ cup Buttermilk
1/3 cup Vegetable oil
1 tsp. Vanilla extract
½ cup Whole milk
2 cups Mini marshmallows
¾ cup Nonfat dry milk powder
2 tbsp. Cornstarch

Milk Crumbs:
Preheat oven to 275 F.
Line baking sheet with parchment.
In a bowl, mix all milk powder, ½ cup flour, 3 tbsp. Sugar, allCornstarch, and ¾ tsp. Salt until well combined.
Add butter and stir with a fork until clusters form.
Spread mixture evenly on sheet.
Bake until crumbs are dry and crumbly, but still pale (about 10 minutes).
Cool completely on sheet.

Chocolate Malt Crumbs:
In bowl, mix milk crumbs and 6 tbsp. Ovaltine.
Put white chocolate in small microwave-safe bowl and microwave until melted, stirring occasionally.
Drizzle chocolate over crumb mixture and toss to coat.

Malt-fudge Sauce:
Put 1 1/3 cups ovaltine, 4 oz. Bittersweet chocolate bits, all molasses, and a pinch of salt in a bowl. Set aside.
Mix all heavy cream, ½ cup corn syrup and ¼ cup sugar in saucepan and bring to a boil, stirring until sugar dissolves.
Pour cream mixture over chocolate mixture in a bowl.
Let stand for 1 minute, then stir until smooth and glossy, about 2 minutes.

Cake:
Preheat oven to 350 F.
Coat three 8-inch cake pans with nonstick spray. Line with round parchment, then coat parchment with nonstick spray.
Place 2 oz. chocolate in small microwave-safe bowl and microwave until melted, stirring every 15 seconds. Set aside.
Sift 1 3/4 cups flour, 3/4 cup cocoapowder, 2 tsp. baking powder, and 1 tsp.salt in medium bowl.
In large stand mixer, combine 3/4 cup butter, 2 1/4 sugar and 3 tbsp. corn syrup. Beat on medium-high speed until fluffy and pale (about 2 minutes). Scrape sides of bowl.
Add eggs. Beat until mixture is fluffy (about 2 minutes). Scrape sides of bowl.
Add melted chocolate. Beat until well-blended (about 1 minute).
Add 3/4 cup buttermilk, 1/3 cup oil and 1 tsp. vanilla. Beat until pale brown, about 2 minutes.
Add flour mixture. Beat on low just until blended (about 1 minutes).
Divide batter among pans, smoothing the tops.
Bake until toothpick inserted into the center comes out clean (about 20 minutes). Cool completely in pans on racks.

Final Creation:
Stir milk and 3 tbsp. Ovaltine in small bowl.
Invert 1 cake form pan onto flat plate and peel off parchment. Place top-side down in 8-inch springform pan.
Brush cake with 2 ½ tbsp. Ovaltine-milk mixture, letting it soak in.
Drizzle 1/3 cup malt-fudge sauce over cake, spreading evenly over the top.
Sprinkle ½ cup chocolate malt crumbs over sauce.
Drizzle 1/3 cup malt-fudge sauce over crumbs.
Scatter 1 cup mini marshmallows over sauce.
Use a kitchen torch to toast marshmallows.
Repeat with second cake layer (ovaltine milk mixture, sauce, crumbs, sauce, marshmallows).
Remove third cake and place top side down on marhsmallows on second layer.
Brush with remaining ovaltine milk mixture.
Cover cake with plastic wrap and chill overnight. Cover and chill fudge sauce in microwave-safe bowl.
Next day, run knife around sides of pan to release cake and remove pan sides.
Place cake (still on springform pan bottom) on plate.
Rewarm sauce until pourable, and pour over cake, letting it drip down the sides.
Mound handful of marshmallows in center of cake, and toast with kitchen torch.
Sprinkle remaining crumbs over cake.
Let stand at room temperature 3 hours before serving.

Notes: Use a springform pan; I don’t know how it would work otherwise! I honestly didn’t own one before this, now I’m SOOO glad I have a few! Milk crumbs may be stored up to one week in an airtight container. Malt-fudge sauce may be stored, covered and chilled, for up to one week (rewarm until pourable before using). In the stand mixer, it’s best to use a paddle attachment. The final product will rise well above the edge of the springform pan. This cake is VERY rich, so have a glass of milk handy, or serve with vanilla ice cream!

Sweet Pork Burrito

April 3, 2013 by Danielle

I love Costa Vida. Seriously, I’d eat there every week if my budget would allow! I wanted to make an attempt for an at-home, simple-yet-still-so-delicious Sweet Pork Burrito. If you don’t believe ME that it was so darn close you could fake it, just ask the dozen family members who we shared with at lunch: they absolutely loved it!

Sweet Pork Burrito

Ingredients:
3-4 lb. Pork roast
2 tbsp. and 1 cup Brown Sugar
1 tsp. Red cayenne pepper
2 tsp. Cumin
1 tsp. Salt
1 can Dr. Pepper
2 Chicken bouillon cubes
1 clove Garlic, minced
½ small Yellow onion, chopped

Night before:
In bowl, mix 2 tbsp. brown sugar, cayenne pepper, cumin and salt together. Rub all over roast. Place in crock pot on LOW all night.

Next morning:
Add Dr. pepper, bouillon cubes, garlic and onions. Keep on LOW.
An hour before serving, shred pork roast and add 1 cup brown sugar.
Serve in tacos, burritos, or salads. Melt cheese with a tiny drizzle of the sauce on top for ‘smothered’.

Notes: Some say to use Coke, but I used Dr. Pepper because it’s what we have in abundance at our home. We had a 3 ½ lb. roast, and it was enough for ten adults, plus plenty of leftovers.

For our portion of the leftovers, I made this:
In 9×9 pan sprayed with non-stick spray, place one tortilla.
Cover with one cup pork roast leftovers.
Add one cup shredded lettuce and diced tomato combination. Sprinkle with cheese.
Repeat layer, putting ½ cup pork roast sauce and ½ cup cheese over top.
Bake in oven at 350 F for about 30 minutes, or until warmed throughout.

Key Lime Cheesecake

April 2, 2013 by Danielle

My hubby loves sour things, such as lime. His mother even more so! When she was up visiting, I found some lemon and lime juice in the fridge and decided to try one of her favorite things to get at The Cheesecake Factory: Key Lime Cheesecake. I’d never even made cheesecake before, so I was a bit nervous, but it turned out nicely creamy and smooth.

Ingredients:
1 prepared Crust (I used a premade graham cracker)
32 oz. Cream cheese
1 ¼ cup Sugar
1 Tbsp. Cornstarch
4 Eggs
1 Tbsp. Lime zest
1/3 cup Lime juice
1/3 cup Lemon juice

Preheat oven to 300 F.
In an electric mixer, beat the cream cheese, sugar, lime peel and cornstarch until fluffy and smooth.
Beat in the eggs, on at a time, until smooth.
Add the lime juice and lemon juice, mixing by hand just until smooth.
Pour into prepared crust
Bake for about 60 minutes, or until set. Let the cheesecake stand in turned-off oven about 30 minutes, with the door open a few inches. Remove from oven and refrigerate overnight.

Notes: Try it with a drizzle of chocolate or caramel sauce, or some whipped topping.

Cherry Party Mix

March 31, 2013 by Danielle

Who doesn’t love a good snack mix for a gathering? With so many different options, why not mix up the classic and try this Cherry Party Mix recipe for a change – it’s so delicious, and the whole crowd will love it! Plus, cherries add such a good flavor dynamic to the mix that it’s sure to be a winner.

Cherry Party Mix

Ingredients:
1 cup Corn cereal (Corn Chex)
1 cup Rice cereal (Rice Chex)
1 cup Wheat cereal (Wheat Chex)
1 cup Small pretzels
2 tbsp. Margarine or butter, melted
½ tbsp. Worcestershire sauce
1 tsp. Chili powder
¼ tsp. Garlic powder
2 cups Dried tart cherries

Preheat oven to 300 F.

Mix cereal and pretzels in a large bowl. Set aside.

In separate bowl, mix melted butter, Worcestershire sauce, chili powder and garlic powder. Drizzle over cereal mixture. Toss to coat evenly.

Pour mixture in a baking pan. Bake for 25 minutes, stirring occasionally.

Remove from oven, stir in cherries.

Easiest Pasta Casserole

March 30, 2013 by Danielle

Sometimes I’m in such a hurry, I want to just throw stuff together, pop it in the oven, and call it good. This Easy Pasta Casserole is one of those recipes that turns out delicious AND healthy, despite the quickness! I love that the ingredients are easy to stock up on, so it’s great for an ’emergency’ or ‘back up’ meal on those nights I just flat out forget to get dinner ready.

Contains affiliate links that help support this blog at no extra cost to you. See our Disclosure for more info.

Ingredients

1 bag Penne pasta
1 jar Rague of choice (we use veggie)
2 cups Cheddar cheese, shredded
1-2 bags Veggies of choice, frozen
Poppy seeds (as desired; we use about 3 tbsp because we love them)

Directions

Preheat oven to 350 F.
Cook the pasta until almost soft.
Pour into sprayed 13×9 baking dish.
Pour in veggies, cheese and sauce. Mix well.
Cook, covered with aluminum foil, about 30 minutes. Remove foil and cook for another 15 minutes.

Notes: You don’t HAVE to use that much cheese, but oh it’s so good! Also, you really can use any type of pasta, I’m sure; we just use penne so the sauce gets inside and makes it even tastier! I like to use Normandy blend veggies, plus green beans or corn.

Other Easy Dinner Recipes…

Smoked Paprika Chicken

March 29, 2013 by Danielle

Contains affiliate links that help support this blog at no extra cost to you. See our disclosure for more info.

Adapted from Weeknight Fresh & Fast

I don’t have a grill myself, but really want one, and use a small counter top one until I’m able to afford a large outdoor grill. There’s just something about that smoky flavor that I really enjoy, and has the comfortable feeling of home to it. We got my dad’s hand-me-down charcoal one several years ago, but when we moved from Utah we just couldn’t bring it with us.

For those that DO have a grill, here’s another great grilling recipe, perfect with that smoky touch to it!

Ingredients

4 Chicken breasts
1 tbsp. Paprika (smoked, if possible)
1 tbsp. Ground cumin
3 tbsp. Olive Oil
3 tbsp. Lime juice
Salt and pepper, to taste
1 ½ tbsp.. Grated lime zest
1 ½ tbsp. Thyme

Directions

In bowl, mix the paprika and cumin. Add the lime juice and olive oil.
Place the chicken on a baking sheet, and brush with olive oil mixture. Sprinkle with salt and pepper.
Cook the chicken on the grill, until cooked through.
Sprinkle with lime zest and thyme. Serve!

Notes: This goes wonderfully with grilled corn, if you have some!

Other Yummy Chicken Recipes…

Creamy Chocolate Treat

March 28, 2013 by Danielle

It’s no secret that I’m a chocolate lover. If I could realistically make a new chocolate treat every day without gaining a ton of weight and losing a ton of money, I would in heart beat! Since that’s not the case, I try to get a variety, and make them so delicious that it’s worth waiting a few days between. I’ve wanted to try a soufflé type dessert for a while, but have heard so many stories of how easily ruined they are, that I’ve kept putting it off. I finally decided to give it a shot, and was SOOO glad I did! These were really easy, and the creamy, smooth texture of the rich chocolate was amazing; one of my new favorites!

Creamy Chocolate Treat

Ingredients:
1 ½ sticks Butter, cut up
1 cup Semi-sweet chocolate chips
1 cup Sugar
6 large Eggs, separated
2 tbsp. All purpose flour

Melt the butter, chocolate and sugar in a medium saucepan, over low heat. Allow to cool.

Preheat oven to 350 F. Grease ten 6-ounce ramekins, then dust with flour (use a sifter). Place the ramekins in a cake pan.

In a small bowl, beat the egg yolks on high speed about 3 minutes, or until thick.

In another small bowl, beat the egg whites on high speed about 5 minutes, or until stiff.

Whisk the yolks into the chocolate mixture; then fold in the egg whites and flour.

Spoon the batter into the ramekins. Once on the oven rack, pour boiling water into the cake pan until it comes about half-way up the ramekins.

Bake about 40 minutes, or until a knife inserted by the edges of the ramekin comes out clean.

Notes: Make sure there’s enough room between the water and the top of the pan that you won’t spill it on your hands as you remove it from the oven, as it will be extremely hot. These are delicious warm or cold, although I prefer them warm. Add whipped topping, or even tapioca pudding for an even more satisfying flavor!

Cherry Glazed Chicken

March 27, 2013 by Danielle

During cherry season, it’s crazy how many recipes you can find to use up those piles and buckets of fruit! One of our favorites is this Cherry Glazed Chicken – moist, delicious and the perfect hint of cherry!

Contains affiliate links that help support this blog at no extra cost to you. See our disclosure for more info.

One of my LEAST favorite parts of cherry season, though, is PITTING them – what a pain! Luckily we got this nifty cherry pitter which made it super easy. Honestly, I probably wouldn’t take the time by hand, so good thing we found it!

Ingredients:

4 Chicken Breasts, boneless, skinless
1 cup Milk
2/3 cup All-purpose flour
2 tsp. Thyme
Salt and pepper, to taste
2 cups Cherries
½ cup Brown sugar
½ cup Granulated sugar
1 tbsp. Yellow mustard
1 cup Water

Directions

Preheat oven to 350 F.
Pour milk in to shallow dish. In a separate dish, mix flour, thyme, salt and pepper.
Dip each chicken breast in the milk, then in flour mixture so it’s coated evenly. Place chicken in non-stick 13×9 pan. Cover with aluminum foil, and bake for 30 minutes.
While chicken bakes, mix cherries, brown sugar, water and granulated sugar in a small sauce pan.
Bring mixture to a boil, then add mustard. Mix well.
Cook for 5 minutes, or until sauce is slightly thickened.
After chicken has baked for 30 minutes, remove from oven. Take off aluminum foil and spread hot cherry mixture over the chicken evenly.
Bake, uncovered, 20 minutes or until cooked through.

Other Tasty Recipes…

Peanut Butter Honey Chicken

March 26, 2013 by Danielle

Do you ever get in one of those moods where you just want to throw some ingredients together, and see what the results are? That was me a few nights ago; just didn’t know what I wanted to make. I couldn’t find anything in my MANY cookbooks that felt right. So….I decided to throw a little something together and hope it was a success, instead of a mac-and-cheese evening. I was so glad it turned out amazing! We put the leftover sauce in cups for them to dip their chicken in, and they thought it was the funnest thing ever!

Peanut Butter Honey Chicken

Ingredients:
4 Chicken breasts, boneless, skinless
2 tbsp. Honey
3 tbsp. Peanut butter (I highly recommend using creamy, but I’m sure crunchy would work)
½ – ¾ can Chicken broth (more if you want it more liquidy, less if you want it thicker)
2 cups Heavy Cream
2 tbsp. Cinnamon
1 tbsp. Oregano OR Thyme
Mushrooms, diced (to taste, and feel free to leave them out if you’d rather)

Preheat oven to 375 F.

Blend all of the ingredients, except chicken and mushrooms, together in a blender.

Place chicken in 13×9 sprayed pan. Pour sauce over chicken.

Top with mushroom dices.

Bake for about 45 minutes, or until cooked through.

Notes: May use sauce from pan to dip chicken in, if you’d like.

Other Tasty Recipes…

Banana Apple Muffins

March 25, 2013 by Danielle

We are a big muffin family. I don’t exaggerate; my kids eat 3 to 4 muffins apiece, even my one year old! I hate putting time into it, though. Honestly, who wants to rush even more in the mornings, or worse, have to wake up sooner just to have a great breakfast? No Ma’am, not me! So instead of doing the quick but not-very-healthy-because-of-all-the-additives boxed muffin mixes, I try to find quick, healthier versions that are still delicious. Well, here’s one of my favorites!

Banana Apple Muffins

Ingredients:
1 ¼ tsp. Salt
1 1/2 tsp. Ground cinnamon
½ to 1 cup Semisweet chocolate chips
½ cup Walnuts, chopped
1 Egg
1-2 Ripe bananas, mashed
¾ cup Brown sugar, packed
½ cup Applesauce
1 tsp. Vanilla extract
1 cup All-purpose flour
2 tsp. Baking powder
½ tsp. Baking soda

Preheat oven to 350 F. Lightly grease muffin pan, or place liners into spots.

In bowl, mix egg, banana, brown sugar, applesauce and vanilla.

In another bowl, mix flour, baking soda, baking powder, salt and cinnamon.

Slowly stir flour mixture into banana mixture. Fold in chocolate chips and walnuts.

Pour batter into muffin cups.

Bake for 15 to 20 minutes, or until light brown and fluffy.

More Delicious Recipes…

Chocolate Chip Smores

March 24, 2013 by Danielle

Chocolate Chip Smores

Ingredients:
10 chocolate chip cookies
5 squares semi-sweet chocolate bar, chopped
4 tsp coconut flakes
50 miniature marshmallows

1. Place 5 cookies, flat-sides up, on microwaveable plate; top with remaining ingredients.

2. Microwave on HIGH 30 seconds or until chocolate is almost melted. Put remaining cookies on top, pressing down lightly to secure. Microwave an additional 30 seconds or until cookies are warmed and chocolate and marshmallows are melted.

3. Serve warm and gooey, or cover and refrigerate about 10 minutes or until filling is set.

Yields 5

Notes: Hersheys bar may be used, but since it’s thinner use the entire bar. This is based on large homemade cookies, so if you use Chips Ahoy keep in mind they are much smaller and will need fewer ingredients. I’ve found that it’s easiest if you put the coconut flakes on first, then chocolate, then marshmallows. They just seem to balance and stay on better that way; or maybe it’s just me.