Chocolate Pudding Cake

This is a new twist using Shirley J, on an old recipe that my mom used to make. I have very fond memories of "Chocolate Pudding Cake". Sorry I forgot to take pictures before we gobbled it up.
Somehow it makes a yummy chocolate pudding on the bottom of the cake.

Pre heat oven to 350 degrees. Mix 3 cups Shirley J Muffin mix, 1/4 cup cocoa, 1 tsp. vanilla and 1 1/2 cup water. Mix well. Spread batter in the bottom of a 9 inch square ungreased pan. Combine 3/4 cup brown sugar and 1/4 cup cocoa in a small bowl. Sprinkle over top of cake batter. Gently pour 1 1/2 cup bliling water over top of mixtures. Do not stir. Bake for 35-40 minutes. Serve with ice cream or whipping cream.

Hungry-Girl

I'm sure there are others out there like me who are trying to be healthy and lose weight. This website is my of my favorites right now. I have her cookbook too. She tries to make healthier versions of typically high calorie meals and treats. Its has been a great help for me and given me lots of good ideas so I thought I would share. Hope you all find it interesting!!

www.hungry-girl.com

sour-cream-pumpkin-crumb-cake

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter (room temperature)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1 cup sour cream
3 cups pumpkin puree
1 egg (lightly beaten)
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/3 cup butter (melted)
2 teaspoons cinnamon
1 cup chopped nuts

Directions:
1. Mix the flours, baking powder and soda in a bowl.
2. Cream the butter and sugar in another bowl.
3. Mix the vanilla extract and eggs into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
5. Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, cinnamon and butter until they for crumbs.
7. Mix the nuts into the streusel.
8. Pour half of the batter into a greased baking dish.
9. Sprinkle on half of the streusel.
10. Pour the pumpkin mixture on next.
11. Pour the remaining batter on top.
12. Sprinkle on the remaining streusel.
13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 1 hour.

Pumpkin Cake

This is the easiest, most delicious cake- we love, love, love it!!

1 yellow cake mix
1 15 oz. can pumpkin
2 eggs
1 cup water
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg

Bake at 350 for about 30 minutes. We serve it with whip cream. It is supposed to be better if you let it sit for a day or two before eating it, however, I can't be sure of that because we have never made it that long before eating it. Hope you enjoy!

Tomato Penne Pasta with Cheese

Tomato Penne Pasta with Cheese
4 cups penne pasta (cooked)
2 T. Shirley J Pizza & Pasta Seasoning

1 tsp. garlic
1 cup Shirley J Universal Sauce
4 cups water
1 cup tomato sauce
½ cup Mozzarella cheese (grated)
1 cup fresh spinach chopped

Directions:
Combine Shirley J Universal Sauce and water, then tomato sauce, seasoning, garlic, spinach and cheese and simmer for 5 minutes. Pour sauce mixture over cooled pasta, stir to combine and serve hot.

Serves 6

Turkey, Brie, & Apple Grilled Sandwich

First I should tell ya'll that my neighbors are overwhelming me with fresh apples so I am looking for every healthy recipe on the planet that contains apples, so I'm sure more apple recipes will follow. Second, of all of the sandwiches I've ever had, I don't think any have been quite so perfectly decadent. Go try it and you'll thank me forever! Third, I got this on the Tasty Kitchen website which is actually quite helpful.

• 4 slices Sandwich Bread; Sturdy Enough For Grilling (I used French Bread)
  
• 2 Tablespoons Olive Oil
• 1 teaspoon Apple Butter (You Can Substitute Apricot Preserves, Cranberry Dressing, Or Just More Mayonnaise)
• 1 teaspoon Mayonnaise
• 4 ounces, weight Brie Cheese (rind Removed Or Left On)
• 1 whole Apple Of Choice (make It A Crispy And Tasty Choice!)
• 2 slices Turkey Breast, Or More To Taste
• 2 pinch(es) Salt And Pepper (to Taste)

Begin by preheating your panini press, grill pan, skillet or oven. If using a grill pan or skillet, heat over medium heat; if using an oven, set to broil (on the low setting, if that’s an option).

Start building the sandwich by laying out your sandwich bread and lightly brushing the insides with olive oil. On one piece of bread, spread apple butter; on the other, mayonnaise. You don’t need much of either.

Cut the brie into thin slices. To make the brie easier to slice (and to remove the rind, if you’re like me and want your cheese to be free), put the brie in the freezer for 20 to 30 minutes. Use a serrated knife with long, smooth, strokes for happy brie slicing. Place one layer of brie slices on one piece of the bread.

Next, thinly slice your apple of choice. I used a Granny Smith, but you can use what you’d like. Just make sure it’s nice and crispy. Top the layer of brie with a layer of apple slices.

Add the turkey* on top of the apple. I used turkey breast from my local deli, which was fine, but I can’t wait to try it with that leftover turkey from Thanksgiving!

(*If you’d like to make a version without the turkey, add a second layer of brie in place of the turkey for a fancy pants grilled cheese.)

Season with salt and pepper to your liking. I like lots of pepper.

If you’re using a panini press, grill pan or skillet, lightly brush the heated surface with olive oil before placing the sandwich on.

Panini/grill press users: place the sandwich on and “press” for about 4 minutes. Check every minute or so to avoid burning. You want the cheese to melt and the sandwich to warm but not burn. And the little grill lines are cool, too.

Grill pan or skillet users: place the sandwich in the pan, then place another pan on top to press the sandwich. Or press the sandwich with a spatula. Cook on one side for about 2 minutes, then flip and cook on other side for about 2 more minutes. Again, you’ll want the cheese to melt and sandwich to warm but be careful to watch for burning.

Using your oven on broil? Lightly brush the outside of the sandwich with olive oil. Place sandwich on a baking sheet or directly on the oven baking rack in a heated oven. Be very careful to watch for burning. After about 2 minutes, carefully (carefully!) flip sandwich and continue heating for another minute or two. Cook time will depend on your oven and your bread choice. Don’t walk away—keep an eye on it.

Enjoy!

Cilantro-Lime Rice

• 1 cup long grain white rice
• 2 cups water
• 1 teaspoon chicken bouillon granules
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• salt to taste

Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.