HOMEMADE DING DONGS

Ingredients
1 package (18.25 oz.) Devil's Food cake mix + water, vegetable oil and eggs as needed to make cake
1 (8 oz.) tub frozen whipped topping, thawed
1 pound semi-sweet chocolate chips
1 cup heavy cream
2 tablespoons corn syrup
4 tablespoons butter, room temperature

Directions
Preheat oven to 350 degrees. Prepare cake mix according to package directions. Spread batter into greased 11x17 inch cookie sheet. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool completely. Using a round cookie or biscuit cutter, cut rounds from cake. Slice rounds in half horizontally. Using a kitchen teaspoon (the kind you eat with, not the kind you measure with) put a generous teaspoon of whipped topping onto the center of one cake round. Top with the other cake round. Repeat with additional cake rounds and whipped topping. Place filled cakes on wire rack over wax paper. Make ganache by placing chocolate chips and butter into a large bowl. In a medium saucepan over medium high heat, stir together cream and corn syrup. Heat until mixture just begins to simmer. Pour hot cream over chocolate chips. Let sit for about one minute, until chocolate begins to melt. Stir mixture until chocolate is completely incorporated and mixture is smooth and glossy. Spoon ganache over filled cakes, allowing ganache to drizzle over the sides of the cakes. Refrigerate finished cakes until serving.

Let's Dish
We love hockey around here, and I wanted to come up with a special treat to celebrate the Stanley Cup Finals (not that my team is playing in the championship this year). Something in the shape of a hockey puck sounded like a good idea. I remembered that my oldest had Ding Dongs to represent pucks on his latest hockey themed birthday cake, and wanted to try making a homemade version. I'm not a big fan of regular old cake, but these are amazing! I found that once I had the ganache mixed up, putting it back in the microwave for 15-20 minutes made it a little easier to spread over the top and down the sides of the cakes. I was able to make almost 2 dozen of these with one cake mix, but that will vary a bit based on the size of cookie cutter you use. They taste a lot like Ding Dongs, only much, much better! My family was so excited when they saw these, they could hardly wait to eat them. I think this would also make a great full-size cake. Just bake your cake in two round pans, put some whipped cream between the layers, and pour the ganache over the top!

Who Dished It Up First
I was inspired to come up with this recipe after seeing these homemade Ding Dongs over at Fudge Ripple.
Her version has a more classic frosting style filling, and she made her Devil's Food cake from scratch!

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CHICKEN CHILAQUILES

Ingredients
1 tablespoon olive oil
4 cloves garlic, chopped
1 can (14.5 oz.) diced tomatoes
1 can (10 oz.) diced tomatoes and green chiles
1-2 canned chipotle chilies in adobo, finely chopped
1 small cooked rotisserie chicken shredded (about 4 cups)
1/2 cup lightly packed cilantro leaves, chopped
4 cups tortilla chips
1/4 cup sour cream
1/4 cup feta cheese, crumbled
Salt, to taste

Directions
Combine oil and garlic in a large saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.  Add both cans of tomatoes with their puree, chopped chipotles in adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.  Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat and stir in chopped cilantro. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve immediately

Let's Dish
Are you sick of recipes from Martha Stewart yet?  Well, this is one of my new favorite recipes.  I loved it! It's quick, easy and a great way to use up leftovers.  I think it tastes best if when you get everything good and mixed together in your bowl.  The chilies in adobe are really hot, so I recommend starting with one.  After I open a can, I like to put individual portions in small zip-top bags and freeze them to use later.  I can't imagine a recipe using an entire can.  HOT!  But don't leave them out. They give this dish such a great flavor.  If you can find queso fresco (fresh Mexican cheese), use it in place of the feta to make the dish more authentic.

Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food fast Cookbook.

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I'm sharing this recipe at The Grocery Cart Challenge and Foodie Friday.

BLUEBERRY CRUMB CAKE

Ingredients
Cake:
4 tablespoons unsalted butter, softened
1 1/2 cups all-purpose flour + 1 teaspoon for blueberries
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon allspice
3/4 cup granulated sugar
1 large egg
2/3 cup low-fat buttermilk
1 1/2 cups blueberries
Topping:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter

Directions
Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill until needed.

Coat a 9-inch square baking pan with non-stick cooking spray.  In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add the egg and beat well. Add flour mixture and buttermilk alternately until just combined, starting and ending with the flour.  The batter will be very stiff.  In a large bowl, toss the blueberries with remaining teaspoon of flour. Fold blueberries into the batter; spread into prepared pan. Sprinkle cake with streusel topping. Bake until golden brown, 45 to 50 minutes.  Cool completely, then dust with powdered sugar, if desired.

Let's Dish
This cake is wonderful for breakfast or brunch.  It also makes a nice dessert, served warm with a scoop of vanilla ice cream.  It can also be made with different berries, or even a mix of berries. Sliced apples are yummy too! 

Who Dished It Up First
This is another recipe I found in Martha Stewart's Everyday Food: Great Food Fast cookbook.

TANDOORI CHICKEN WITH YOGURT SAUCE

Ingredients
1 cup plain low-fat yogurt, divided
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon pepper
4 bone-in chicken breasts halves
1 Granny Smith apple
1 tablespoon chopped fresh cilantro

Directions
Preheat oven to 475 degrees . In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken; turn to coat. Transfer chicken to a rimmed baking sheet. Roast in preheated oven for 25 to 30 minutes. Meanwhile, peel apple and coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper, to taste. Serve sauce alongside chicken, with rice, if desired.

Let's Dish
The chicken in this recipe is good, but the yogurt sauce is fabulous.  We like to cook ours on the grill for 10-12 minutes, but it's just as tasty baked in the oven.  Although the recipe calls for bone-in chicken, which really is more moist and flavorful, I often make it with boneless chicken breasts, because that is what I usually have on hand. 

Who Dished It Up First
This is another quick and easy recipe adapted from Martha Stewart's Everyday Food series.

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CHICKEN WITH MUSTARD CREAM SAUCE

Ingredients
4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Directions
Add olive oil to a large skillet and preheat over medium-high heat.  Season chicken breasts with salt and pepper.  Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.  Transfer to a plate and keep warm.  Pour chicken broth into hot skillet.  Whisk in the cream, mustard and tarragon or oregano.  Cook and stir for about 2 minutes.  Pour sauce over chicken and serve.

Let's Dish
I found this recipe in a newly purchased cookbook, Everyday Food: Great Food Fast (from the kitchen's of Martha Stewart Living).  It's my new favorite cookbook.  I love it so much I subscribed to Everyday Food magazine.  This chicken is a perfect example of the kind of recipes that are featured in the Everyday Food cookbooks and magazine.  Quick, simple and delicious.  I almost always have the ingredients on hand for this recipe, which is great for the nights I haven't really planned anything for dinner and don't want to spend a lot of time figuring out what to cook.  It's not a bad idea to double the sauce, as that gives you plenty for the chicken, plus some left to spoon over a side of rice.

Who Dished It Up First
Martha Stewart, in her Everyday Food series of recipes.

I'm sharing this recipe at  Our Krazy Kitchen, The Grocery Cart Challenge and Foodie Friday.

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CLASSIC SPAGHETTI AND MEATBALLS

Ingredients
1 tablespoon olive oil
1 pound ground beef
1/2 pound bulk Italian sausage
1/2 teaspoon salt
4 cloves garlic, minced and divided
2 teaspoons Italian seasoning
2 teaspoons dried oregano, divided
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried fennel
1/2 teaspoon dried rosemary
2 tablespoons Worcestershire sauce
1/4 cup milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
1 medium onion, chopped
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can diced tomatoes
1/2 cup water
Additional salt and pepper, to taste
1 pound dry spaghetti noodles

Directions
Heat olive oil in a large saute pan over medium high heat. In a large bowl, combine ground beef, sausage, 1/2 teaspoon salt, 2 cloves minced garlic, Italian seasoning, 1 teaspoon oregano, red pepper flakes, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended.  Form into 1-2 inch meatballs.  Place in saute pan and cook, turning until meatballs are well browned on all sides.  Pour water into pan and gently stir meatballs while dislodging any browned bits from the bottom of the pan.  Add chopped onion and 2 more cloves minced garlic and cook until onions are tender.  Add both crushed and diced tomatoes to meatballs, along with basil, fennel, rosemary, additional teaspoon of oregano and salt and pepper, to taste. Cover and simmer for an additional 15-20 minutes.  Meanwhile, cook spaghetti according to package directions.  Drain and serve with meatballs and sauce.

Let's Dish
When I'm in a hurry, I often use jarred pasta sauce and pre-made, frozen meatballs.  But if you have the time, the homemade version is soooo much better.  This is always a big hit with my husband and kids.  If you use a spicy Italian sausage, you may want to cut back on the red pepper flakes.  I usually get around 20 good sized meatballs with this recipe.

Who Dished It Up First
There are, of course, a million ways to make spaghetti and meatballs. I'm sure this is similar to many others versions out there, but this is my original recipe.

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PINEAPPLE ORANGE CAKE

Ingredients
1 package (18.5 oz.) yellow cake mix
1 can (11 oz.) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
2 (8 oz.) cans crushed pineapple, undrained
1 package (3.5 oz.) instant vanilla pudding
1 carton (8 oz.) frozen whipped topping, thawed

Directions
Preheat oven to 350 degrees.  Grease a 9x13 inch baking pan.  In a large bowl, beat the cake mix, oranges, egg whites and applesauce until well blended. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.  Cool completely.  Meanwhile, in a medium bowl combine the pineapple and instant pudding mix.  Fold in the whipped topping.  Spread over the cooled cake.  Refrigerate at least one hour before serving.

Let's Dish
This is a light, fluffy cake that is quick and easy to put together.  It's also relatively guilt free . . . for a cake.  You can use all light, fat-free or sugar free ingredients in this recipe, and it turns out great.  Although I've never tried it, I see no reason you couldn't substitute a white cake mix in place of the yellow.  With the whipped cream topping, it's best to store any uneaten cake in the refrigerator.  This is a perfect dessert for those warm weather barbecues and holiday meals.  My entire family loves it!

Who Dished It Up First
Adapted from Taste of Home

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CHICKEN AND VEGETABLE LASAGNA

Ingredients
12 lasagna noodles
6 cups chicken broth
1/2 cup flour
1/2 teaspoon dried basil, divided
1/2 teaspoon dried oregano, divided
1/4 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons butter
3 boneless skinless chicken breast halves, cubed
1 medium onion, chopped
2-3 cloves garlic, minced
2 cups shredded carrots
2 medium tomatoes, chopped
2 cups chopped frozen spinach
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees.  Place lasagna noodles in a 9x13 pan.  Fill pan with hot water and a drizzle of olive oil and let noodles soak while preparing the other ingredients (omit this step if using oven-ready lasagna noodles).  In a large saucepan, whisk together chicken broth, flour, thyme and 1/4 teaspoon each of basil and oregano.  Bring to a boil over medium-high heat, stirring constantly. Reduce heat and allow sauce to simmer and thicken while preparing chicken and vegetables.  Heat olive oil in a large skillet over medium-high heat.  Add cubed chicken, 1/4 teaspoon each of basil and oregano, and salt and pepper to taste.   Saute until chicken is cooked through, about 5 minutes. Transfer chicken to a plate.  In the same skillet, melt the butter, then add the chopped onion, garlic and carrots.  Cook and stir until vegetables are tender.  Add the chopped tomatoes and frozen spinach and cook until heated through.  Return chicken to skillet with vegetables. 

Spread a scant cup of the thickened chicken broth in the bottom of a greased 9x13 inch baking dish.  Top with a layer of noodles.  Spread 1/3 of chicken and vegetable mixture over noodles.  Top with 1/3 of the thickened broth (about 2 cups), followed by 1/3 of the mozzarella cheese.  Repeat twice, ending with a layer of mozzarella cheese.  Top with 1/2 cup Parmesan cheese.  Bake, uncovered, for about 45 minutes, until lasagna is bubbly and cheese is golden brown.  Let rest 10 minutes before serving.

Let's Dish
This is my first attempt at a variation on traditional lasagna, and I loved it.  So did my husband.  And my most adventurous child said it was pretty good, considering it was full of his least favorite vegetables.  Of course, you could change up the vegetables to your liking.  Mushrooms and bell peppers would both be nice additions.  The sauce may seem a little thin, but it thickens up nicely in the oven.  For a vegetarian version, omit the chicken and use vegetable broth.

Who Dished It Up First
I came up with this recipe after I saw this yummy looking chicken and vegetable lasagna at Created by Diane.

I'm sharing this recipe at Foodie Friday and The Grocery Cart Challenge Recipe Swap.

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OPEN FACE CAPRESE SANDWICHES

Ingredients
2 tablespoons olive oil, divided
1 teaspoon minced garlic
8 slices crusty Italian bread
3 medium tomatoes, sliced
1 pound fresh mozzarella, sliced
16 fresh basil leaves
2 tablespoons balsamic vinegar
Salt and pepper, to taste

Directions
Preheat grill to medium heat (about 350 degrees).  Combine 1 tablespoon of olive oil with garlic and brush onto one side of each bread slice.  Lay bread, oiled side down, on grill and cook for 1-2 minutes, or until lightly toasted.  Turn bread over and lay tomatoes, then cheese slices on top.  Cover grill and cook until cheese starts to melt, 3-4 minutes.  Transfer sandwiches to a platter and top with fresh basil.  Drizzle with remaining olive oil and balsamic vinegar and season with salt and pepper.

Let's Dish
This is such and easy, delicious take on the classic Caprese salad.  These sandwiches make for a great lunch or light dinner.  Just watch your bread carefully on the grill so it doesn't burn. 

Who Dished It Up First
Adapted from Sunset Magazine's Best Recipes 2010 issue.

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SNICKERDOODLE MUFFINS

Filed under Breads
Ingredients
1 cups (2 sticks) unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 eggs
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups sour cream
2 1/4 cups flour
1/2 cup sugar + 1 tablespoon cinnamon mixed together for rolling

Directions
Preheat oven to 350 degrees.  Grease muffin pans, or line with baking cups. In a large bowl, cream the butter and sugar until soft, about 3 to 5 minutes. Stir in vanilla, then add the eggs one at a time and mix until each is incorporated.  In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar, cinnamon and nutmeg.  Add the flour mixture, alternating with the sour cream, to the sugar/butter mixture. Start with the flour and end with the flour. Scrape the bowl occasionally.  Using an ice cream scoop or large spoon, scoop out muffin batter and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place in prepared pan.  Continue scooping dough and rolling in cinnamon/sugar until all batter is used.   Bake them for 20-25 minutes, or until golden brown.
 
Let's Dish
Viewed from the top, these look just like snickerdoodles.  But they're even better, because there is a whole yummy snickerdoodle flavored muffin underneath!  The method for preparing these is definitely different than a traditional muffin, but the results are fantastic.  I used an ice cream scoop to measure out the batter, and plopped each scoop right into the cinnamon and sugar mixture.  I lined my muffin pans with baking cups and then lightly greased them, because with the cinnamon and sugar coating, I want to be extra careful to avoid sticking.  These muffins are light and fluffy, but still moist, with an almost melt-in-your-mouth texture.  The original recipe said this would yield 12-14 muffins, but I usually end up with a few more than that.  Extras freeze well, but these don't usually last more than a day or two around here.
 
Who Dished It Up First
I heard about these muffins on Taste and Tell (there are lot of great recipes here, you should really check it out), but the recipe was originally published at Culinary Concoctions by Peabody.
 
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SHREDDED BEEF FOR BURRITOS

Ingredients
1 (4-5 pound) chuck roast
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
1 medium onion, chopped
1 can (4 oz.) diced green chiles
1 jar (8 oz.) taco sauce

Directions
Place all ingredients in a slow cooker.  Cook on high for 6-8 hours, or on low for 10-12 hours.  Shred meat with a fork before serving.

Let's Dish
There's nothing better than a recipe that requires nothing more than throwing a few ingredients in a slow cooker.  I like to serve this with flour tortillas, rice, beans and other favorite burrito fixings.  It also makes a great filling for tacos.  Use mild or medium taco sauce, whichever you prefer, and feel free to make it even spicier with the addition of more cayenne pepper.  This makes enough to feed my family twice, and since it can be used in a variety of dishes, there are no complaints about leftovers.

Who Dished It Up First
This is an original recipe.

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