Black Forest Parfaits

Chocolate, Cherry & Whipped Cream. If you like this epic combination, then this dessert is for you!

 These parfaits are SO SIMPLE, yet so extremely delicious AND easy to make!

The Best part about this dessert, is that you can layer it in a large Trifle Bowl, for an Epic statement dessert for your next get-together OR you can make Epic Mini Desserts, so everyone can have their own epic little bite of heaven!

Try Topping these Epic Desserts with Mini sandwich cookies, cookie crumbs, chocolate syrup or even raspberry syrup (found at my local bulk food store).

I like to pipe my whipped cream with a piping tip for extra epic flair!

You will need:

2 boxes (3.4 oz.) chocolate pudding mix

Milk

2 (20 oz.) cans of cherry pie filling

1 package of chocolate sandwich cookies

1 16 oz. tub of whip cream

Piping bag with a star tip (if making epic mini desserts)

Optional: extra cookies, raspberry syrup, chocolate syrup, etc. for topping!

1. Combine pudding mix and milk according to package.

2. Crush chocolate sandwich cookies.

3. Layer pudding, cookie crumbs and cherry pie filling as desired.

*My favorite way to layer them is with the sandwich cookies between the pudding and pie filling.

4. Scoop whipped cream into piping bag affixed with a star tip. Pipe whipped cream onto mini desserts OR spread with a spoon if you are making a large trifle-style dessert.

5. Top with desired toppings.

I hope you enjoy this epic dessert!

Grandma's Lebkuchen Cookies

Lebkuchen cookies are a German cookie passed down farther back than I can remember. The recipe has adapted to fit the makers; it used to have molasses, white icing and decorated with colored sugar, now we use corn syrup, a light glaze and an almond flower on top!

As a family, the girls get together every year during deer hunting season to make these. They are a huge hit for our family! They taste great when you are done making them, but they are the BEST right out of the freezer! (my dad loves to let them "age" for a year, he says they taste better.....if there are any left!)

This is how many we make....i think its about triple the recipe (we have a BIG family) :D

Ingredients:

1 cup of shortening (heated)

1 cup dark corn syrup

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. baking powder

1 lb. orange peel (ground)

1 lb. citron peel (ground)

1 cup almonds (ground)

2 cups brown sugar

2 eggs

1 tsp. cloves

1/2 tsp. salt

1 tsp. baking soda

1 cup sour cream

flour enough to make dough stiff (5-7 cups)

Glaze:

1 cup sugar

1/2 cup water

heat in double boiler until it starts to thicken, add 1/4 cup powdered sugar.

Instructions:

Heat shortening, add brown sugar, corn syrup and beat.

Add eggs, cinnamon, cloves, nutmeg, salt, soda and baking powder. beat/mix.

Add ground orange and citron peel and ground almonds and sour cream. beat/mix

Add flour enough to make stiff.

Use cookie cutter to make circles, squares or other shapes. Use 5 slivered almonds to make a flower on top (press in gently).

Bake at 400 degrees for 10-12 minutes OR 325 degrees for 20 minutes. Glaze and let cool.

Enjoy!

Chicken Lasagna

Ingredients:

2 cups diced & browned chicken breast
9 cooked lasagna noodles
1 can cream of chicken soup
1/2 can of milk
2 cups shredded cheddar
cottage cheese
parmaesan cheese

Instructions:

Combine soup, milk, cheese and cooked chicken in a large saucepan.

Layer:

noodles

chicken mix

cottage cheese

parmaesan cheese

repeat.

Last layer: noodles, chicken mix, sprinkle of parmaesan.

Cook 45 minutes to 1 hour at 350 degrees. Let stand to cool for 10 minutes.

**I added mushrooms to the top of half of it....because unlike my dad, I am not a fungus fan :P

Sheet Cake

Now, as much as my mom makes the peanut butter sheet cake (for everything), it has an EVIL twin....we call this the Chocolate Sheet Cake.....

This recipe ACTUALLY came from my mother's side of the family....go figure!

Ingredients:

1 cup of oleo

4 tbsp. of cocoa}melt together

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

1/2 cup of milk

2 cups of flour

2 cups of sugar

1 cup of water

2 eggs

Instructions:

First melt oleo and cocoa together; then mix all ingredients together and pour into prepared sheet cake pan. Bake in oven at 400 degrees for 20 minutes.

Frosting:

1/2 cup of oleo

4 tbsp cocoa}melt together

1 tsp. vanilla

6 tbsp. milk

3 1.2-4cups of powdered sugar.

First melt oleo and cocoa together; then mix all ingredients together (this frosting will be thinner than the peanut butter one, so if you are attempting to make them both; like my mom, just keep that in mind). Spread frosting on cake when removed from the oven. Sprinkle with a handful of milk chocolate chips OR white chocolate chips (the white chocolate gives it a nice contrast). Warm in oven.

Enjoy!

**I also suggest if you are making the cakes at the same time, make the peanut butter one first (because it bakes at a lower temperature) ....that's a tip from the pro (my mom)**

Peanut Butter Cake

Pretty much anyone and everyone who knows my mom, knows about and absolutely LOVES her peanut butter sheet cake, it is to DIE for! She makes it for every: open house, wedding, family reunion, chuch get together, you name it, she's probably made one for it. The most HILARIOUS part is, even after giving people the recipe, they find that for some reason, NO ONE, and I mean no one, can make it like my momma! But what's even better, this recipe came from my DAD's side of the family....AMAZING HUH? This one is for you mom! I LOVE YOU!

Preheat oven to 350 degrees.

Mix in a bowl:
2 c. flour
2 c. sugar
1 tsp. soda
1/2 tsp. salt

Bring to a Boil:
1 stick oleo
1 c. peanut butter (HEAPING, seriously.....momma uses a lot :P)
1 c. water

Pour mixture that you have boiled over dry ingredients. Add 1/2 c. buttermilk (1/2 soda and 1/2 c. milk=buttermilk). Add 1 tsp. vanilla and 2 eggs. Stir with a spoon. Pour into a greased baking sheet cake pan and bake for about 20 minutes in 350 degree oven (or until it can pass the toothpick test).

Frosting:

1 stick oleo
1/2 c. peanut butter (heaping again)
5 tbsp. milk
1 lb. or 4 c. powdered sugar
1 tbsp. vanilla

Melt oleo, peanut butter and milk. Bring to a rapid boil and remove from stove. Add powdered sugar and vanilla. (you may need to add more powdered sugar; if it is too thin, or more milk if it is too thick) mom judges her frosting based on thickness and color :D...Spread frosting on hot cake, top with a handful of chocolate chips and warm in oven (to let the chips set in, so they dont fall off)...thats it!

I hope you enjoy this as much as I have!!!!! :D

Orange Streusel Loaves

This Epic-ly AMAZING recipe used to be on the back of the Duncan Hines Moist Deluxe Orange Supreme Cake Mix and with a name like that, it HAS to be amazing!!!!

This recipe makes 2 regular loaves OR 4 mini loaves :D

(these are the mini loaves) I absolutely love this recipe and it is actually pretty simple...I like making four that way I have plenty to share be careful though, because they don't last long at gatherings! (they like to dissapear!)
Cake
1 package Duncan Hines Moist Deluxe Orange Supreme Cake Mix, reserving 2 tablespoons of mix
1 package (3.4 oz.) vanilla instant pudding and pie filling mix
4 large eggs
1 cup sour cream
1/3 cup oil

Streusel
2 tbsp. reserved cake mix
2 tbsp. brown sugar
1 tsp. cinnamon
1 tbsp. margarine
1/2 cup finely chopped pecans

Glaze
1 cup powdered sugar
1 to 2 tablespoons of milk OR orange juice (I like to use OJ, it brings out the orange flavor even more!!!!!)

Preheat oven to 350 degrees F. Grease and flour two 9x5x3-inch loaf pans.

FOR CAKE, combine remaining cake mix, pudding mix, eggs, sour cream and oil in a large bowl. Beat at a medium speed with an electric mixer for abotu 3 minutes. Pour batter into pans.

Sprinkle with streusel mixture. Bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans for 15 minutes. Loosen loaves from pans. Invert onto cooling rack. Turn right side up and cool completely.

FOR STREUSEL TOPPING, place 2 tbsp. cake mix, brown sugar, cinnamon and margarine in medium bowl. Mix well with fork until crumbly. Stir in pecans, set aside.

FOR GLAZE, combine powdered sugar and liquid in small bowl. Stir until smooth. Drizzle over cooled loaves.

I hope you enjoy these as much as I do!!!!

Italian Pasta Salad

This recipe is a great one for all of you pasta salad lovers out there!

Ingredients:
9 1/2 ounces cherry tomatoes
1 mozzerella ball (4-5 oz.) (you can use string cheese instead!)
1/2 bunch basil
1 shallot
3 tbsp red wine vinegar
salt and pepper as desired
a pinch of sugar
1 clove garlic
5 tbsp. olive oil
9 1/2 ounces penne pasta

1. Wash and quarter the tomatoes. Dice the mozzerella cheese. Strip the basil leaves from the stalks. Peel and finely dice the shallot.
2. Mix the vinegar with the salt, pepper and sugar. Peel the garlic and press into the vinegar. Beat the olive oil into the dressing with a whisk. Mix the prepared ingredients with the dressing and leave to stand for about 30 minutes.
3. Cook the pasta in plenty of boiling, salted water until 'al dente', then drain, refresh in cold water and drain thoroughly. Carefully stir the tomato and mozzerella mixture into the pasta.

Enjoy!