This is Pillsbury's million dollar recipe winner! It is Fantastic! I could eat this whole Torte if I did not have to share with everyone else!
1/3 cup low-fat sweetened condensed milk (not evaporated)
1/2 cup semisweet chocolate chips
1 (18.25-oz.) pkg. Devil's Food Cake Mix
1 1/2 teaspoons cinnamon
1/3 cup oil
1 (15-oz.) can sliced pears in light syrup, drained
1/3 cup chopped macadamia nuts or pecans
2 teaspoons water
1 (17-oz.) jar butterscotch caramel ice cream topping
1/3 cup milk
1. Heat oven to 350°F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients; cook over medium-low heat until chocolate is melted, stirring occasionally.
2. In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)
3. Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.
4. In another large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
5. Bake at 350°F. for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.
6. In small saucepan, combine sauce ingredients; cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.
I made Twice Baked Potatoes for dinner last night, Beau said that they were possibly his favorite food ever! (I didn't get to take a picture of them)
4 large russet potatoes, about a pound each
1/2 cup sour cream
1/2 cup milk
2 Tbsp butter, softened
1 packet Onion Soup mix
1 cup Cheese
1 small can Chopped Green Chillies
1 small can Sliced Olives
1. Bake the Potatoes
Turn the oven to 400 degrees. Scrub the potatoes clean. Poke the tines of the fork into the potato several times. Spray the potato with Pam. Place directly onto the top or middle rack of the oven. Cook about 1 hour and 15 minutes until the potatoes are cooked through.
2. Allow the potatoes to get cool to the touch. Slice the potato in half, Use a spoon to scoop out the inside of the potato, forming a potato "canoe" leave about 1/4" of the potato on the skin.
3. Place the scooped out potato inside the sour cream, milk, and butter in a large bowl. Mash with a potoato masher. Mix in the onion soup mix, cheese, green chillies, olives into the bowl.
4. Spoon the potatoe mixture back into the potato shells.
5. Heat the oven to 350 degrees. Place potatoes onto cookie sheet and bake for 25-30 minutes until heated through.
This is a super yummy and easy meal. I got this recipe out of the Essential Mormon Cookbook.
2 cups chopped cooked chicken
1 cup sour cream
1 cup chopped onions
2 TBS butter
1/2 tsp salt
4 cups sredded Monterery Jack chhese
10 flour tortillas
1 15 oz can mild enchilada sauce
green onions to garnish, chopped
Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften. Spoon 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together into 2 greased 9X13 pans ( 5 enchiladas per pan). Cover with remaining shredded cheese (1 cup per pan). Bake uncovered at 350 degrees F. for 20-30 minutes. Garnish with chopped green onions. Makes 10 enchiladas.
2 cups minute rice
2 TBS butter
1/2 cup diced onion
1/2 cup green pepper
1 (14 oz) can diced tomatoes
1 ( 10.5 oz) can consomme soup
1/2 teaspoon pepper
In a frying pan brown rice in butter. Add onion and green pepper, saute until tender. Add tomatoes, consomme, and pepper. Cook over medium heat for about 5 minutes, uncovered. Turn off heat. Leave pan on burner and cover with lid. Let stand for about 10 minutes or until liquid is absorbed into rice. Makes 6 half-cup servings.
I made this for dinner the other night, we ate it so fast, it was so so good! It will be one that I use over and over when I am in a quick pinch because it was THAT good! I got this recipe from Taste of Home, everything from Taste of Home tastes wonderful...
1/2 cup diced carrot
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups diced cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley
In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley.
This pizza is so good, and it is cheap too at $1.24 a serving. I got this recipe from Taste of Home! I love the red onions, they add a wonderful zing to the pizza!! I am in love!!
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce, divided
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons Pure Olive Oil
1 medium red onion, thinly sliced
2 cups (8 ounces) shredded Gouda cheese
1/4 cup minced fresh cilantro
Coat grill rack with cooking spray before starting the grill. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm.
Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.
Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each pizza with 1/4 cup barbecue sauce; layer with chicken, onion, cheese and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted. Yield: 2 pizzas (4 pieces each).
(also, the reason that I did not put this cake in a 9 inch pan was that I double it, and poured it into a 9X13 inch pan)
This is the best pineapple upside down cake!!! It seriously is fabulous, and it definitely takes the place of my old pineapple upside recipe. I am pretty sure that the coconut adds so much flavor that it makes it za za zing!!! My mother gave me this recipe for me, and she informed me that she has made it for years, I just think that as a kid I was weirded out of having pineapple in a cake. So in short this is my new go to pineapple upside-down cake!!
2 tbs butter 1/3 cup packed brown sugar 1 8 ounce can pineapple slices, drained and halved 4 maraschino cherries, halved
Melt butter in a 9X1 1/2 inch round baking pan. Stir in sugar and 1 tbs water. Arrange pinapple and cherries in the pan.
1 1/3 cups all purpose flour 2/3 cup sugar 2 tsp baking powder 2/3 cup milk 1/4 cup butter 1 egg 1 tsp vanilla
In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg, and vanilla. Beau with an electric mixer on low speed till combined. Beat on medium speed for 1 minute. Pour batter into pan. Bake at 350 degrees for 25-30 minutes or till a toothpick inserted near the center comes clean. Let sit in pan for 5 minutes. After the 5 minutes flip it onto a cookie sheet with the pineapple side facing you.
1/4 cup pakced brown sugar 2 tbs butter, softened 1 tbs milk 1/2 cup flake coconut 1/4 chopped nuts (optional)
In bowl beat sugar and margarine till combined. Stir in milk. Stir in coconut and nuts. Spread over warm cake in pan. Broil about 4 inches from heat for 3 to for minutes or till golden. Serve warm.