The Ultimate Chocolate Layered Reeses Peanut Butter Cup Birthday Cake

This is another recipe from the Picky Palate blog - if you haven't already you need to visit her web site... all these wonderful goodies loaded with calories and she's thin! Click here to be taken to her web site

1 box Pillsbury Devils Food Cake Mix

4 large eggs

1/2 Cup canola oil

1/2 Cup water

8 oz sour cream

1 small box instant chocolate pudding mix

1 bag mini or regular chocolate chips

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4 8oz packages softened cream cheese

2 sticks softened butter

16 oz bag powdered sugar (most of it)

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1 Cup melted creamy peanut butter

1 bag of Reeses Peanut Butter Cup minis, halved (freeze bag for an hour before cutting, it’s much easier)

1. Preheat oven to 350 degrees F. In a stand or electric mixer add the cake mix, eggs, oil, water, sour cream, pudding mix and chocolate chips. Beat until well combined, about 1 1/2 minutes. Will be thick. Pour evenly into 2 well greased 9 inch cake pans. Bake for 30-35 minutes or until toothpick comes out clean from center of cakes. Let cool completely.

2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting.

3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!

Ricotta Stuffed Spinach and Broccoli Pizza Pie

This recipe is from the Picky Palate - As a foodie, I'm always glad to find a great recipe site, it's better than winning the lottery for me... her recipes all look like things my college-age sons would eat - and love. Click here to see a photo of this pizza and be taken to her recipe site.



16 oz whole wheat or white pizza dough (I pick it up at Trader Joes or Fresh and Easy)

1 Cup ricotta cheese

¼ Cup grated parmesan cheese, like Kraft

1 Tablespoon extra virgin olive oil

2 Cups fresh spinach leaves, chopped

2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water

Pinch of salt

½ Cup Roasted red bell peppers, from can or fresh

1 ½ Cup shredded mozzarella cheese

2 Tablespoons extra virgin olive oil

½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges.

8 slices

Cookies and Cream Rice Crispy Treats

4 Tablespoons Butter
4 Cups mini marshmallows
8 Cups rice crispy cereal
8 oz bag mini Oreo cookies

1/2 Cup chocolate chips, melted

Place butter and marshmallows into a large microwavable bowl. Microwave for a few minutes until marshmallows puff up nice and large.

Remove and stir in cereal and Oreos. Pour into a large 9×13 inch baking dish.
With the back of a large spoon that’s sprayed with cooking spray press and smooth treats.

Wait until the these have cooled a few minutes - the melt chocolate and drizzle melted chocolate over top and let cool. Cut into squares.

Cheddar Broccoli Quiche

1 9" frozen deep dish pie crust
1 1/2 cup milk
4 eggs
1/2 tsp basil
1 pkg Knorr Cream of Leek Soup Mix
1 pkg (10oz) frozen broccoli - thawed and well-drained
1 1/2 cups grated Cheddar or Swiss

Preheat oven to 375 degrees.

Place the frozen pie crust on a baking sheet.

In a large bowl, whisk together the milk, eggs, basil, soup mix.... then stir in the broccoli and cheese. Pour into the pie crust and bake 40 - 45 minutes until a knife inserted in the middle comes out clean. Let stand 10 minutes before serving.

Serves 8

Grey Goose Mediterranean Mary

Grey Goose Mediterranean Mary MIX
3 heaping Tbsp. of pre-made olive tapenade
1 Tbsp. olive oil
1/2 tsp. dried oregano leaves
1.2 tsp. dried basil
1 heaping tsp. celery salt
1 heaping tsp. fresh ground black pepper
32 oz. tomato juice
5 tsp. hot sauce
2 oz. fresh lemon juice
2 oz. fresh lime juice

Combine all ingredients in a pitcher with a tight-fitting lid. Close the pitcher and shake vigorously. Prepare up to four days in advance.

COCKTAIL
1 1/2 parts Grey Goose vodka or Grey Goose Le Citron
1 part dry sherry
3 parts Mediterranean Mary Mix
2 Tbsp. coarse salt and lemon wedge for rimming

Rub the juice side of a lemon on the outer-edge of a tall glass then roll the glass lip in coarse salt. Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Strain into prepared glass and present with a cucumber spear and olive.

Sauteed Chicken Breasts with Creamy Chive Sauce

Serves 4









The recipe is from Eating Well, December 2005. Here's a sauce so delicious, it's missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.

* 4 boneless, skinless chicken breasts,(about 1 pound), trimmed of fat
* 1 teaspoon kosher salt, divided
* 1/4 cup plus 1 tablespoon all-purpose flour, divided
* 3 teaspoons extra-virgin olive oil, divided
* 2 large shallots, finely chopped
* 1/2 cup dry white wine
* 1 14-ounce can reduced-sodium chicken broth
* 1/3 cup reduced-fat sour cream
* 1 tablespoon Dijon mustard
* 1/2 cup chopped chives, (about 1 bunch)

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Nutrition

Per serving: 244 calories; 9 g fat - 679 mg sodium;
1/2 Carbohydrate Serving Exchanges: 1/2 starch, 4 very lean meat ,1 fat

Balsamic & Parmesan Roasted Cauliflower

Serves 4



Roasting is not something most people think of when it comes to cooking cauliflower - but it is a wonderful way to enjoy it. Everywhere the pan touches the cauliflower it will brown ....yummy.


1 large head of cauliflower, sliced or broken into pieces(see Tip)
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon dried marjoram
* 1/4 teaspoon salt
* Freshly ground pepper to taste
* 2 tablespoons balsamic vinegar
* 1/2 cup finely shredded Parmesan cheese

1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Tips & Notes

* Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

Per serving: 149 calories;

1/2 Carbohydrate Serving Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat