Tuesday, April 30, 2013

Easy Chili Cheese Enchiladas

This is one of the easiest enchilada recipes you will ever make.  It might sound a little strange, but it totally works and they are delicious.

It starts off with a can of chili.  I love using turkey chili.  I swear it tastes just like the full-fat beef chili.  Once I tried turkey chili, I never went back.

You heat up the chili, divide it between your tortillas, top with shredded Monterey cheese and a little chopped cilantro.  Roll them up and top with enchilada sauce and Cheddar cheese. 

mmm mmm good!  

"The Mr." was not excited for this dinner, but once he tried them, he was totally on board.  

Serve with a side of your favorite Mexican rice.
Chili Cheese Enchiladas
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can turkey chili
1 (10 oz.) can mild red enchilada sauce
1 c. Monterey cheese, shredded
3/4 c. Cheddar cheese, shredded
cilantro, chopped
5-6 flour or corn tortillas
sour cream, for serving

Preheat oven to 375 degrees.  Spray an 8''x8'' pan with cooking spray.  Pour about 1/4 cup of enchilada sauce over bottom of casserole dish; set aside.  Heat chili in a medium saucepan over medium heat until warmed.  Microwave tortillas for about 30 seconds or until pliable.  Divide chili evenly between tortillas.  Top each with Monterey cheese and chopped cilantro.  Roll up and place, seam side down, in casserole dish.  Top with remaining enchilada sauce and sprinkle with Cheddar cheese. 

Bake in preheated oven for 25-30 minutes or until heated through and cheese is bubbly.  Broil for the last few minutes to lightly brown the cheese.  Remove from oven and sprinkle with chopped cilantro.  Serve with sour cream and a side of Mexican rice.     

Jenn's Notes: I made three corn enchiladas and only two flour enchiladas, because the flour tortillas were bigger.  

Saturday, April 27, 2013

Homemade Birthday Cake OREOS

Just when you thought an OREO couldn't get any better, they have to go and make a Birthday Cake version!

I am IN LOVE with these cookies.  They are so stinkin good and just blow my mind everytime I eat one.  It starts off by saying, I just want one bite . . . then two bites . . . then three cookies later I finally decide I better wait a few hours before I eat more. 
The frosting is TO-DIE-FOR.  It kinda reminds me of the flavor of bakery frosting, that I have been searching and searching for a recipe for forever and the texture is beyond creamy.  

Your family and friends will go nuts over these. 

You might also like:
Homemade Birthday Cake OREOS
(Printable Recipe) or (Printable with Picture)

1 pkg. Devils Food Cake Mix
2 eggs
3/4 c. shortening

Preheat oven to 350 degrees.  Combine cake mix, eggs and shortening and mix until well blended.  Dough will be very thick.  Roll into 1'' - 1 1/2'' balls and place on a lightly greased cookie sheet.  Bake for 9-10 minutes.  Tops will be cracked.  Cool completely.  Yield: around 3 dozen cookies or 18 sandwiches.   

Birthday Cake Frosting:
1/2 c. unsalted butter, softened
1/2 c. dry Funfetti cake mix
1 tsp. vanilla extract
1/2 tsp. almond extract, opt.
pinch of salt
3 c. powdered sugar
1/4 c. milk, give or take
sprinkles, for garnish

In a medium mixing bowl, beat butter until creamy.  Add the dry cake mix, vanilla extract, almond extract and a pinch of salt.  Mix until combined.  Begin adding powdered sugar, one cup at a time.  Add milk as you go to reach desired consistency. You may or may not need all of the milk.  Spread frosting over one side of half of the cookies and top each with another cookie.  Roll in sprinkles, if desired.  Makes enough to generously fill 18 sandwich cookies.    

Jenn's Notes: These are perfect.  Make them now.  

*Update 5/29/13 - Since I posted this recipe I tried the real Birthday Cake OREOS and they tasted like they have butter flavoring in them.  I think if you added butter extract to this frosting recipe, they would taste just like the real thing.  

Cookie From: Jenn@eatcakefordinner
Frosting slightly adapted from: Chef-In-Training

Wednesday, April 24, 2013

Easy Chicken Cordon Bleu Bake

Boy, do I have a recipe for you today!

I have simplified making chicken cordon bleu and created this amazing recipe.  It does take a while to bake, but it involves very little hands-on time, which makes it easy enough for a weeknight, in my opinion.  You could even prepare the chicken layers and sauce in the morning.  Then combine the two after work and throw in the oven.  

The flavor is outstanding and it still has all of those layers and textures you love about regular chicken cordon bleu, but will only take you a fraction of the time to prepare.

I know you will LOVE it as much as we do.  

You might also like:
Chicken Cordon Bleu Florentine Casserole
Easier Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Bread Bowls
Deli Cordon Bleu Sandwiches
Easy Chicken Cordon Bleu Bake
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts
1 tsp. lemon pepper
1 tsp. Mrs. Dash Original
8 slices black forest ham, very thinly sliced
Swiss cheese, sliced
1 can Cream of Chicken Soup
3/4 soup can full of milk
black pepper
1/2 tsp. Italian seasoning
1 c. seasoned croutons, crushed
cooked wild rice or brown rice, for serving

Preheat oven to 350 degrees.  Place chicken breasts in a greased 9x9-inch baking pan.  Season with lemon pepper and Mrs. Dash.  Top each chicken breast with one slice of ham, then swiss cheese (as much as you like), then two slices of ham each, more swiss cheese and last with one more slice of ham.  In a separate bowl, combine cream of chicken soup, milk, black pepper and Italian seasoning.  Pour over chicken breasts, being careful so the ham and cheese doesn't slide off of the chicken.  

Cover tightly with foil and bake for 40-60 minutes or until chicken registers 165 degrees on an instant-read thermometer.  Remove from oven and top each chicken breast with crushed croutons.  Return to oven, uncovered, for 5 more minutes to slightly toast the croutons.  Remove from oven and serve over wild rice or brown rice.  Spoon sauce over the top for serving.  Yield: 2 servings.      

Jenn's Notes:  If you don't want thick chicken breasts, you could always butterfly the breasts (cut in half horizontally) and bake in a 9x13-inch pan.  The baking time will depend on if your chicken breasts are thawed or frozen.  

Monday, April 22, 2013

Crunchy Shredded Pork Tacos

This is one of my FAVORITE crunchy taco recipes.  

There is a local Mexican Restaurant that makes the best crunchy tacos that I have been eating since I was a little girl.  This is my version of those tacos and they really do taste like they came straight from a Mexican Restaurant. 

The pork is tender and juicy and perfectly spiced.  The Italian dressing coated shredded lettuce is what makes these unique and gives them that special touch.  Don't skip that part.  

Serve with a side of one of these rice dishes and you are good to go.
Crunchy Shredded Pork Tacos
From: Jenn@eatcakefordinner

1 1/2 - 2 Lbs. pork loin 
   or pork shoulder, trimmed of fat
1 1/2 tsp. chili powder
1/4 c. light brown sugar
1/2 tsp. dried oregano
1 tsp. ground cumin
1 1/2 tsp. salt
1/8 tsp. black pepper
1 garlic clove, minced
1/4 onion, finely chopped
   plus a few onion chunks for cooking
1-2 Tbl. extra virgin olive oil
1 Tbl. cider vinegar

Combine the chili powder, brown sugar, oregano, cumin, salt, pepper, minced garlic and finely chopped onion.  Add 1 Tablespoon olive oil and cider vinegar and stir together to form a paste.  If it is too thick, add a little more olive oil.  Rub the paste all over the pork, covering every last bit.  Wrap tightly with plastic wrap and refrigerate overnight.  Place the pork into a medium-large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite half way (about 1-2 cups).  Place some onion chunks right on top of the pork.  

Cover with lid and roast in a 300 degree oven until the pork is falling apart, about 2 1/2 - 3 hours, turning once every hour.  Remove from oven and allow to rest about 15 minutes.  Shred the pork, adding some of the juice from the pan to prevent from being dry.  You could also cook this in a slow-cooker, but it will take a lot longer.   

To serve:
crunchy taco shells
fresh pico de gallo
shredded lettuce
Italian Dressing 
Feta cheese, opt.

Toss the shredded lettuce with a little Italian Dressing.  You want just enough to coat the lettuce (you don't want it dripping in dressing).  Add some shredded pork to your taco shell, top with lettuce, fresh pico and Feta cheese, if desired.  Serves 4.

Jenn's Notes:  I buy a head of iceberg lettuce and cut it into small strips.  I don't have measurements for the pico de gallo.  I dice a few tomatoes and add some finely chopped onion, finely chopped jalapeno, chopped green onion (if I have), chopped cilantro and some fresh lime juice.

Saturday, April 20, 2013

Banana Rainbow Chip Cookies

I was standing in the looooooong line at Walmart a few weeks ago and picked up a magazine to flip through when I found these cute cookies.  I love cake mix cookies and the combo of Funfetti Cake Mix, Banana Pudding and white chocolate chips sounded PERFECT.  I didn't want to buy the whole magazine, so I tried to memorize the ingredients as quickly as possible.  Is that Bad?  Don't judge :) But I realized it was the exact same as my Pistachio Pudding Cookies, so I didn't feel that bad. 

There was only one problem . . . there was no way I was going to get out of line to go and grab a cake mix.  So, I patiently waited until my next shopping trip, but there was another problem. . . they were completely out of Funfetti cake mixes.  Say What?

Fast forward a few weeks and I finally picked up a Funfetti cake mix, made these cookies that night and devoured a few too many!  They are soft and chewy and I even topped them with some extra sprinkles for that  added "cuteness" factor.  

Banana Rainbow Chip Cookies
adapted from: Betty Crocker
(Printable Recipe) or (Printable with Picture)

1 box Funfetti cake mix
1 small box banana instant pudding mix
2 eggs
1/2 c. vegetable oil
1 c. white chocolate chips
extra sprinkles, if desired

Preheat oven to 350 degrees.  Stir together the cake mix and pudding mix.  Mix in the eggs, vegetable oil and white chocolate chips.  Roll into 1 1/2-inch balls and sprinkle with additional sprinkles, if desired.  Place on a lightly greased baking sheet and bake for 10 minutes. 

Jenn's Notes: The extra sprinkles will add some crunch to your cookies.  So, if you just want a soft and chewy cookie, omit the extra sprinkles.  

Wednesday, April 17, 2013

White Chocolate Snickerdoodle Pudding Cookies

My neighbor recently brought me a plate of the best snickerdoodles I have ever eaten in my whole life and I have had snickerdoodles on the brain ever since.  I'm working on getting that recipe for you guys, but until then, I have another great one to share with you.  

That is where the genius girl I like to call, Ashton, comes in.  She had the awesome idea to create a snickerdoodle pudding cookie. 

White chocolate pudding mix and white chocolate chips are added to the cookie dough and the dough balls are rolled in cinnamon and sugar.

The cookies are so soft and have just enough chewiness to them.  The cinnamon flavor can't be missed and blends beautifully with the white chocolate.  These are super yummy.    
White Chocolate Snickerdoodle Pudding Cookies
adapted from: Something Swanky
(Printable Recipe) or (Printable with Picture)

1 c. butter, room temp.
3/4 c. brown sugar
1/4 c. sugar
2 eggs
1 tsp. vanilla
1 small box white chocolate instant pudding mix
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 - 2 c. white chocolate chips
1/4 c. sugar + 1 tsp. cinnamon, for rolling

Preheat oven to 350 degrees.  Cream butter, brown sugar and sugar until very light and fluffy.  Add the eggs, one at a time and mix well.  Mix in the vanilla.  Add the pudding mix, flour, baking soda, salt and cinnamon and mix until combined.  Stir in the chocolate chips.  Roll dough into roughly 1-inch balls and roll in cinnamon and sugar mixture.  Place on a lightly greased baking sheet and bake for 10-11 minutes.  Tops will be slightly cracked.  Yield: 48 cookies

Jenn's Notes: I made the recipe "as is" and it was delicious.

Sunday, April 14, 2013

Oh Henry Bars

My Dad bought me a cookbook he saw at a local bakery.  He knows I love cookbooks!

Besides the fact that I can't stop smelling the cookbook.  Literally. . . It smells like a bakery. . . Like glazed donuts and pastries and it is divine.  I told him I was going to set it on the nightstand next to my bed, so I can smell it all night long :)  Seriously, isn't the smell of a bakery the best thing ever?
To thank my Dad for the book, he requested these Oh Henry Bars.

They turned out SO GOOD and were a HUGE HIT.  If you try them while they are soft and warm and extra gooey, you might not end up with any to give away.  Consider yourself forewarned.
Oh Henry Bars
adapted from: Lehi City Cookbook
(Printable Recipe) or (Printable with Picture)

1 c. light brown sugar, packed
1 c. light corn syrup
1 c. peanut butter
1 tsp. vanilla extract
5 1/2 - 6 c. rice krispies
1 bag chocolate chips 

Grease a 9x13-inch baking pan; set aside.  Combine brown sugar and corn syrup in a large saucepan.  It will be very thick at first.  Heat over medium-low heat until sugar is dissolved, stirring frequently; bring to a boil and remove from heat.  Stir in the peanut butter and vanilla until smooth.  Stir in the rice krispies until completely coated.  Press mixture evenly into the prepared baking pan.  Melt chocolate chips in the microwave, stirring every 30 seconds, until melted.  Evenly spread over bars.  Cut while still warm.  Allow to set and serve.  

Jenn's Notes: I used creamy peanut butter and 5 1/2 cups rice krispies so they would be a little extra gooey. 

Friday, April 12, 2013

Roasted Brussels Sprout and Bacon Carbonara

Whoa Nelly!
I REALLY REALLY liked this. 

I recently discovered brussels sprouts back when I made this One Pan Roast Chicken and Vegetable in an Hour recipe and I have been eating them non-stop ever since.  They are SO GOOD and I don't know why they get such a bad wrap.  

Believe it or not, this pasta dish did not leave me feeling weighed down and I ate a big serving.  I thought it was perfect for a weeknight, yet yummy enough for a Sunday night and I think it is a great Summer dish.  Although, brussels sprouts might be a Winter vegetable?  I'm going to have to look into that - anyone know?  I guess you could always throw in another vegetable like asparagus or broccoli.  Maybe even artichokes?
Roasted Brussels Sprout & Bacon Carbonara
1 Lb. brussels sprouts, trimmed and quartered
1 Tbl. extra virgin olive oil
salt and pepper, to taste
1/2 Lb. bacon, cut into 1-inch pieces
1/2 red bell pepper, chopped
1/4 c. finely chopped onion
1-2 garlic cloves, minced
2 Tbl. whipping cream
2 egg yolks
1/2 c. freshly grated Parmesan cheese
1/2 Lb. pasta
1-2 Tbl. fresh parsley, chopped

Toss the brussels sprouts in olive oil and season with salt and pepper.  Spread onto a baking sheet, in a single layer, and roast in a preheated 425 degree oven for about 15-20 minutes, flipping halfway through.  Meanwhile, bring a pot of water to a boil and cook the pasta.  Meanwhile, cook the bacon in a large, deep skillet over medium heat.  Remove bacon to a paper-towel lined plate; set aside.  Discard all but 1 Tablespoon of the bacon grease.  Add the chopped bell pepper and onion to the hot skillet and saute until tender, about 3-4 minutes.  Add the garlic and saute for 30 more seconds.  Mix the whipping cream, egg yolks and grated Parmesan together in a bowl.  

Drain the cooked pasta, reserving some of the hot water.  Add the pasta, whipping cream mixture and brussels sprouts to the red pepper mixture in the pan, adding reserved pasta water, as needed, to reach desired creamy consistency.  Stir in the cooked bacon and season with salt and pepper, to taste.  Garnish with chopped parsley.  Serves: 2-3   

Note: The heat from the hot pasta and water will cook the egg yolks. 

Jenn's Notes:  This pasta tasted great.  I made it exactly as I typed it above and I will be making this again! 

Tuesday, April 9, 2013

Award Winning Cookies . . . Monster Marshmallow Cookies

These cookies WON Food Network's Marshmallow-themed contest.  The story behind them is, the creator has five sons who all had different favorite cookies.  She finally invented these cookies that would satisfy them all.

I think they turned out fabulous.  They are crunchy from the crispy rice cereal, chewy from the oats and gooey from the melted marshmallows and chocolate chips.
They taste great without the chocolate drizzle, but who's going to complain about a little extra chocolate?

I must warn you that the marshmallows ooze out everywhere during baking and you might think your cookies are ruined, but they aren't.  I used the back of a butter knife and formed the cookies back into a round shape while they were still hot, straight out of the oven.

"The Mr." loved the flavor of these, but he thought they could have done without the crispy rice cereal. I thought they were great and they still taste good several days later. 
Monster Marshmallow Cookies 
adapted from: Paula Marchesi
(Printable Recipe) or (Printable with Picture)

2 sticks (1 cup) unsalted butter, room temperature
1 c. sugar
1 c. light brown sugar, packed
1 Tbl. vanilla extract
2 large eggs
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. quick-cooking oats
1 1/4 c. crispy rice cereal
1 c. milk chocolate chips
1 c. mini marshmallows

Line baking sheet with parchment paper and spray lightly with cooking spray.  In a large mixing bowl, cream together the butter, sugar and brown sugar until very light and fluffy.  Mix in the vanilla.  Add the eggs, one at a time, beating after each addition.  Add the flour, baking powder, baking soda and salt and mix until combined.  Add the oats, rice cereal, chocolate chips and marshmallows and stir together using a wooden spoon.  Refrigerate dough for at least one hour.  Preheat oven to 350 degrees.  Drop heaping Tablespoonfuls of dough onto prepared baking sheet, about 3-inches apart.  Bake for 10-12 minutes. Allow to cool on baking sheet for a few minutes and transfer to a wire rack and cool completely.  Yield: 4 - 4 1/2 dozen cookies.   

Chocolate Drizzle
1/2 c. milk chocolate chips
1/2 c. mini marshmallows
1 Tbl. half-and-half (I used whipping cream)
1/3 c. finely chopped pecans, for garnish

Combine chocolate chips, marshmallows and half-and-half in a small saucepan over medium-low heat.  Heat until melted and smooth.  Very quickly, drizzle over cookies using a fork and sprinkle with chopped pecans.  

Jenn's Notes:  I only baked 9 per cookie sheet, because they spread a lot.  Mine were perfect at 10 minutes.  They will look slightly underdone, but set up perfectly. The marshmallows will ooze out during baking.  I used the back of a butter knife and formed the cookie back into shape while they were still hot.  

Monday, April 8, 2013

Six Sisters' Stuff Cookbook WINNER Announced

Thank you so much to everyone who took the time to enter my giveaway.  I had fun reading all of your comments.  

BTW - If anyone wants to send me their recipes, I would love to try them!

Here are a few that caught my attention:
Cream Cheese Pound cake with Boiled Fudge Icing 
The Contessa's Chocolate Chip Cookies
Lion House Banana Bread
Crumb Cake
Garlic Parmesan Crusted Chicken (thanks for the link)!
1-Hour Homemade Wheat Bread
Homemade Banana Pudding From Scratch

The WINNER is . . . . . . .  
Robin who said "Spaghetti is my go to or mac and cheese"
Please contact me within 72 hours to claim your prize or a new winner will be selected.

Saturday, April 6, 2013

Banana Chia Seed Cake with Vanilla Bean Frosting

I don't feel guilty one bit eating a piece of this cake.

Not only does it taste INCREDIBLE, but it is loaded with healthy ingredients too.

 The entire cake (not counting the frosting) only has 2 Tablespoons of butter, not too bad.
Non-Fat Greek yogurt is loaded with protein.
Bananas are loaded with potassium.

Then, there are the Chia seeds!  From what I have read about Chia seeds, they are the new "super food."  What do you think?  Some of the benefits I have read online include:  They are a good source of Omega-3 fatty acids, antioxidants, fiber and a few vitamins and minerals.  I picked mine up in the bulk section and Winco.  It's a hit and miss though, sometimes they are all out. 
Wow - that sounds like a "health food" cake, huh?  Well, it sure doesn't taste like a "health food" cake.

After every bite, I found myself saying "OMG, this is so good."  It was amazing at room temperature and it was amazing straight out of the fridge.

It tastes great for breakfast, lunch or dinner.  Make it, love it!
Banana Chia Seed Cake
(Printable Recipe) or (Printable with Picture)

2 Tbl. unsalted butter, softened
2/3 c. sugar
1 egg
1/2 c. non-fat plain Greek yogurt
1 tsp. vanilla extract
2 ripe bananas, mashed (about 3/4 cup)
1 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
3 Tbl. chia seeds

Vanilla Bean Frosting
From: Jenn@eatcakefordinner
4 Tbl. unsalted butter, softened
2 oz. cream cheese
pinch of salt
1 Tbl. vanilla bean paste
   or seeds from 1 vanilla bean
1 1/2 c. powdered sugar
milk, enough to reach desired consistency

Preheat oven to 375 degrees.  For the cake: Cream together butter and sugar until fluffy.  Add the egg, yogurt and vanilla and mix well.  Mix in the mashed banana.  Add the flour, salt, baking soda and chia seeds and stir together just until combined.  Pour into a greased 8x8 baking dish.  Bake for 25-30 minutes or until top springs back when lightly touched and a toothpick comes out clean.  Cool completely and frost.  Store leftover cake in the refrigerator. 

For the frosting: Beat butter and cream cheese until fluffy.  Add a pinch of salt and vanilla bean paste and mix until blended.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar and enough milk, as needed, to reach desired spreading consistency.  Beat until smooth and fluffy and spread over cooled cake.  

Jenn's Notes: This cake is divine.  If you don't want to top it with a thick frosting, a drizzle of my cream cheese icing would be amazing too.  

Banana Cake adapted from: Butteryum

Thursday, April 4, 2013

Lighter French Toast Casserole

I finally got a new iPhone.  
Remember in this post, when I told you I still had the First Generation iPhone?  I have had it for the past 5 1/2 years or so and it still worked like a charm, but we had to revamp our plan, so I upgraded. 

I can FINALLY send and receive picture text messages and that Face-Time thing is way cool.  The internet is so much faster and I love that the camera has a flash.  What about how you can "say" your text message and it will type it for you.  Love it.  I no longer have to get the message "This iPhone is not compatible with this app" when I try to download an app.

I even surprised "The Mr." with one too.  He just had a really old regular phone and couldn't even get on the internet or anything, so he's loving it.

Does anyone have any favorite "food related" apps?

Since I was up all night playing with my new phone, I needed something amazing for breakfast.

This baked french toast turned out INCREDIBLE.  I didn't even miss all of the cream and butter that is usually in this type of thing.  Of course, I had to add a little streusel topping, but I kept the butter to a minimum.  It gave this creamy casserole a perfect crunchy topping and I thought it was perfect.  I made half a batch and divided it between two mini casserole dishes.  Both of us ended up having a little leftover, so I think you could get three servings from half a batch.  
Lighter French Toast Casserole
(Printable Recipe) or (Printable with Picture)

12 oz. low-calorie bread, cut into cubes
3 c. skim milk (I used 1%)
6 large eggs
2 large egg whites
2 tsp. vanilla extract
1/4 c. light brown sugar
1/2 tsp. cinnamon
pinch of salt
maple syrup, for serving

Streusel Topping (Opt.)
1/4 c. all-purpose flour
1/4 c. light brown sugar
1/4 c. pecans, chopped
1 1/2 Tbl. butter, cold

Place cubed bread into a lightly greased 9x13-inch casserole dish.  In a large bowl, whisk together the milk, eggs, egg whites, vanilla, brown sugar, cinnamon and salt.  Pour the mixture evenly over the bread.  Make sure every last piece of bread gets coated in the liquid.  For the streusel: combine flour, brown sugar and chopped pecans in a small bowl.  Add the butter and using your clean fingers, work the butter into the ingredients until crumbly.  Sprinkle evenly over casserole.  Cover with plastic wrap and refrigerate at least 30 minutes or up to overnight.  Preheat oven to 350 degrees.  Remove plastic wrap and bake casserole for 45-60 minutes.  It will be puffed up and golden and barely jiggly in the middle.  Slice and serve with warmed maple syrup.  Serves: 6-8

Note: This casserole puffs up a lot while baking, but it shrinks once removed from the oven.  

Jenn's Notes:  I made 1/2 a batch and used leftover ciabatta rolls (I know they probably aren't low-fat).  Three of my sandwich-size ciabatta rolls weighed 6 ounces. Bobby adds pecans to his casserole, but does not add a streusel topping.  I love streusel topping and I think it made this casserole amazing, but it will obviously add more calories, so it's up to you if you want to add it.   

slightly adapted from: Bobby Deen

Tuesday, April 2, 2013

Six Sisters' Stuff Cookbook Review and GIVEAWAY

Giveaway is now closed.  Click HERE to see the winner!

I'm sure you guys have all heard of Six Sister's Stuff by now, which means you do not need an introduction, but did you know The Sisters recently released a book?

This book is full of recipes, crafts and all kinds of great ideas!
There is something for everyone.

I browsed through all the RECIPES and I could not find one strange ingredient and most of the items are pantry staples.
Some of the yummy recipes I can't wait to try are:
  Chubby Hubby Buckeye Truffles
Skinny Funfetti Cupcakes
Cheesy Garlic Sticks
Grilled Chicken Bow Tie Pasta Salad
Twice-Baked Potato Casserole

I am so not a crafty person, but I really feel like I could handle the CRAFTS in this book.  They seem pretty easy, but look like they cost "big bucks".
Some of the crafts that I would love to try are:
Do-It-Yourself Ruffles and Yarn Wreath (The cover wreath) 
Do-It-Yourself Stacked Frames
Pallet Bookshelves 

Some of the OTHER GREAT IDEAS are:
40 Road Trip Ideas For Kids
Build Your 72-Hour Kit in 52 Weeks
50 Fun Date Ideas

Here are a few recipes I have tried from The Sisters that I think are fabulous!
Easy Homemade Dinner Rolls

Slow Cooker Honey Sesame Chicken
MANDATORY ENTRY:  You MUST be a follower of Eat Cake For Dinner via Google Friend Connect, FacebookPinterestGoogle+Bloglovin' OR E-mail.  All of which can be found on the right hand side of my blog.  Leave me a comment on this blog post and let me know which way you follow.  If your name does not link me to a blog, be sure to leave me your E-mail address, so I can contact you if you win!

FOR A 2ND ENTRY (optional):  Leave me a separate comment on this blog post and tell me what your favorite recipe is.  It can be anything you want. 

Giveaway will end on Sunday April 7th and I will announce the winner on April 8th.  Winner must contact me within 72 hours or a new winner will be selected.

I was provided a copy of this cookbook for the purpose of this review, but the opinions expressed herein are my own.  Giveaway copy will be shipped by the Publisher.

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