Chocolate Souffle Cake Recipe

From the Luscious Chocolate Desserts cookbook

(by Lori Longbotham)

Here's what you need: 

and here's....

Step 1: Lined spring form pan with parchment paper. 

Step 2:  Chopped chocolate and....

melted with butter over pan of simmering water. 

This is where you can continue with the recipe

or

grab a spoon and hide away in a locked room with the bowl.

Step 3: When working with so many eggs, I find it helpful to count out what I need and have them in

a carton or bowl. No confusion over how many I've done. (Not that I'm ever interrupted!)

Steps 4 and 5: 

Step 6: 

All done baking and ready for toppings!

One of the best flour-less cake recipes I have found. 

I made this for my mom-in-law's birthday last weekend...

she loved it because she eats gluten free, but could enjoy having her cake anyway!

Love to hear if you try this or any of the other recipes found here. 

Happy Weekend Friends!!

P.S. Don't forget to enter the Grace For Grace giveaway and take advantage of the coupon code,

you still have time!!

(Click here to enter)

Cheddar Ham Chowder Recipe

What could be better on these brisk autumn days than a hot bowl of homemade soup?

Having a big chunk of bread to dip in it!

This is another family recipe, and one that I make alot...like almost once a week alot. 

Here's what you'll need: 

Here's what you do....

Chop your veggies. 

In a large saucepan bring water, potato, carrots, green onion, salt and pepper to boil. 

Reduce heat and cover. Simmer for 8-10 minutes, until veggies are tender.

Remove from heat, and do not drain.

While your veggies are simmering, start on the Bechamel sauce. 

This can be done on the stove top, but I find it easier to use my glass batter bowl and make it in the microwave. 

Step 1:  Melt butter in microwave-safe bowl.

Step 2: Whisk in flour and microwave for 10-15 seconds until creamy looking.

Step 3: Add milk and whisk. Microwave covered on high for 3-4 minutes, then whisk. 

Continue cooking until sauce has thickened...watch that your sauce does not overflow as it thickens!!

Step 4: Stir in shredded cheese until melted. 

Once your sauce is ready and your veggies are tender, stir the cheese sauce into the undrained veggies and return to burner. 

Stir in the canned corn and cubed ham. 

At this point, I like to transfer my soup into a crockpot on low to keep hot until we're ready to eat. 

It works great for cooking ahead nights!

If you're going to eat right away, simply heat the soup through on low heat.

Be sure to stir it occasionally to avoid scorching!

Seriously delicious! 

Oven Roasted Parmesan Potatoes

Makes Enough for 4-6 Servings

Cut 10-12 small/medium sized potatoes into cubes. You can use whatever kind of potatoes you have on hand...I used some small white potatoes that didn't need to be peeled. 

If you're going to use bakers potatoes, or others with thicker skin, go ahead and peel them first!

Once you have the potatoes cubed, place them in a gallon size ziploc bag and add around 1/4 cup olive oil. 

Next, add to the bag of potatoes and olive oil the following spices:

2-3 Tbsp. Italian seasoning

 1 Tbsp. Crushed Red Pepper Flakes (less or more depending on your heat tolerance!)

2 Tbsp. Minced Onion

1-2 Tbsp. Garlic Salt

Shake it up!! 

Squish the potatoes around in the bag until everything is coated well with the olive oil and spices. 

It should look something like this....

Spray a large baking sheet with non-stick spray, then spread the potatoes out into 

as close to a single layer as you can!

Sprinkle 1/4 - 1/2 cup grated Parmesan cheese over the top. 

Bake at 450 degrees Fahrenheit for 15-20 minutes, or until the cheese starts to crisp up. 

Stir the potatoes on the pan and bake for an additional 10 minutes, 

or until the potatoes are tender and the outsides are crispy to your liking.

They are so yummy! 

I cook these up to go along side brats in buns, grilled chicken or steak, or oven pork chops.

And then I wander into the kitchen every 20 minutes after dinner's done to sneak the leftovers from the fridge...they're that good!

Country Blueberry Coffee Cake Recipe

This is a Paula Deen recipe. Need I say more?

Be prepared for oodles of butter...

You can find the recipe here.  And then you can check out my 'adjustments' below.....

Yummy, gooey biscuit dough cut into quarters. I used the reduced fat Grand's biscuits to offset the butter! (Kind of like getting a Diet Coke with a Mickey D's value meal....just sayin'.)

Dip the biscuits in butter and then into the brown sugar/cinnamon mixture. 

Layer the biscuits in your casserole dish, then top with blueberries and rolled oats. 

Drizzle melted butter all over the top. 

Bake.

Eat. 

Swoon.

I used freshly picked, Michigan blueberries and it was divine! I also substituted all of the butter for margarine. It still tasted amazing, and bonus....my pants still zipped!!

This was so yummy for breakfast with scrambled eggs and orange juice....

So what have you been making lately?

Link up below! 

Remember to grab my Good Lookin, Good Cookin button from the right sidebar 

and include it in your post!!

Happy Friday Friends....have a fabulous weekend **

Chocolate Pudding Guy

Today we had dessert after lunch...

Chocolate Pudding

I think Blake liked it. Not really sure, but yeah...just guessing. 

Mainly because half way through, the spoon stopped being good enough...

and he decided it'd be better 

to

drink it!

I would give him chocolate pudding every day

just so that

I could see this face. 

Potpie Biscuit Bowls Recipe

Cooking dinner when Josh and I were first married was such an adventure! I love, love to cook and love to bake even more. Looking back it seems like I put alot more effort into preparing meals than I do nowadays. 

So I'm always trying to find quick and simple dinner ideas....if they cook in a crockpot - even better!

I still like to experiment in the kitchen, and this recipe is one that I've come up with in the last month. Josh loves it, Blake eats it, and I can make it super fast, so

it's a keeper!

If you try it out, I'd love to hear what you think!

~Potpie Biscuit Bowls~

Here's what you'll need...

1 pound ground beef or turkey

2 cans ready-to-bake biscuit dough (not the small size!)

1 bag frozen mixed veggies

1 Tbsp. chopped garlic

2-3 Tbsp. butter or margarine

2 Tbsp. flour

*Makes approximately 12 biscuit bowls*

1. First spray your muffin tin(s) with non-stick cooking spray. Preheat oven to 350 degrees Fahrenheit.

2. Start cooking the ground beef or turkey in a 10" skillet over medium heat. Add in chopped garlic and 1 Tbsp. butter. 

3. While meat is cooking, stretch out the individual biscuit dough rounds to approximately 4" and gently press them into the muffin tin cups. Mae sure the dough comes up the sides and over the top!

4. Once your meat is mostly done cooking, add in the frozen veggies and continue cooking until veggies are warmed through. 

5. Push meat and veggies off to one side of skillet, and melt remaining butter in the "open spot" left in the skillet. Once butter is melted, gently whisk in the flour...then stir all together to thicken the meat mixture. (You could also easily use beef gravy at this point, rather than the butter & flour.)

6. Let meat mixture cool slightly, then fill your biscuit bowls! Make sure the dough stays stretched up over the top...you may have to adjust it as you fill the cups with meat and veggies. 

7. Bake for 20 minutes or until biscuits or golden brown on top. You can also add shredded cheddar cheese to the tops during the last 5 minutes of baking...it makes em even yummier!! (Have I mentioned we *heart* cheese around here!)

If you have leftover meat, you can pop it in a ziploc bag and toss it in the freezer for the next time!

I usually serve these up with a tossed salad and fruit...so simple and super yummy!