Mississippi Mud Cake
- 15 1/4-ounce chocolate cake mix
- 1 1/4 cups water
- 1/3 cup canola oil
- 1/3 cup creamy peanut butter
- 3 eggs
- 1 cup semisweet chocolate pieces
- 16-ounce can chocolate fudge frosting
- 16-ounce bag miniature marshmallows
- 1 cup pecans, chopped
- Heat oven to 350 degrees.
Grease 13-by-9-by-2-inch baking pan.
In large bowl, using electric mixer on low speed, combine cake mix, water, oil, peanut butter and eggs. Stir in chocolate pieces. Pour into prepared pan.
Bake 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean.
Spread marshmallows over top of cake. Return to oven and bake 2 to 3 minutes, or until marshmallows are somewhat melted.
In microwave-safe bowl, melt fudge frosting in microwave.
Drizzle frosting over melted marshmallows. Sprinkle pecan pieces over frosting. Allow cake to cool completely before serving.
recipe courtesy Culinary.net
Beef Tenderloin with Roasted Cauliflower and Spinach Salad
- 4-pound beef tenderloin, wrapped with kitchen twine
- 9 tablespoons olive oil, divided
- 4 teaspoons pepper, divided
- 1 head cauliflower, cut into florets
- 5 shallots, quartered
- 2 teaspoons salt, divided
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 5 1/2 ounces baby spinach
- Dried cranberries, for garnish
Heat oven to 475 degrees. Place beef on baking sheet. Rub 4 tablespoons olive oil and 2 teaspoons pepper into beef. Bake 12 minutes.
In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18 to 25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.
In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until combined. Add spinach; stir until combined.
Serve by layering spinach topped with cauliflower and shallots then add sliced tenderloin. Garnish with dried cranberries.
recipe courtesy Culinary.net
Creamy Au Gratin Potatoes with Kale and Gruyere
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 tablespoons butter
- 3 cloves shallots, diced
- 4 large kale leaves, finely chopped, discard stems
- 2 pounds red potatoes, sliced 1/8 inch thick
- 2 ounces Gruyere cheese, grated
- 1 ounce Parmesan cheese, grated
- Heat oven to 325 degrees.
In small saucepan over medium heat, combine cream, salt, pepper, garlic and thyme; stir constantly, until cream starts to bubble, 4 to 6 minutes. When bubbling, remove from heat and stir until slightly cooled. Let cream sit.
Heat large 12-inch oven-safe skillet over medium-high heat. Add butter. When butter melts, add shallots and kale leaves. Saute until kale is tender and bright green, about 4 minutes. Turn off burner.
Add sliced potatoes to skillet, fanning over top of kale.
Use slotted spoon to remove garlic and thyme from heavy cream. Pour heavy cream over potatoes.
Cover skillet tightly with foil and bake until potatoes are tender, 75 to 85 minutes.
Remove skillet from oven and turn on broiler. Discard foil.
Sprinkle Gruyere and Parmesan cheeses over potatoes, tucking some cheese between potato slices.
Return skillet to oven and broil 5 to 6 minutes until top is golden brown.
recipe courtesy Wisconsin Potatoes
Cocoa-Kissed Red Velvet Pancakes
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup reduced-fat buttermilk or low-fat milk
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon red food coloring
- Heart-shaped cookie cutters, optional
- Butter, for garnish, optional
- Powdered sugar, for garnish, optional
- Maple syrup, for garnish, optional
- Fresh berries, for garnish, optional
In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.
In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.
Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1 to 2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired.
Tip: If using cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping.
recipe courtesy Nestle