I made this sinful dessert for Thanksgiving and it was a huge hit! So much so that I was volunteered to make this for my husband's family gatherings from now on!
Super easy, super creamy and super delectable!
Cookies-n-Creme Trifle
Ingredients
2 family size boxes of brownie mix (make as directed on box)
2 boxes of pudding (I use Jell-o Oreo pudding, but you can substitute regular chocolate or vanilla)
2 cups of milk
1 package of Oreos crushed
2 tubs Cool Whip
1 bag chocolate chips (I use semi-sweet)
Directions
Mix brownie batter and put into greased glass 9x13 baking dish. Top with chocolate chips and bake as directed
Once cooled, crumble brownies and set aside
Whisk together milk and pudding mixes in a large bowl
Spread 1/2 of crumbled brownies on bottom of dish. Then add layer of pudding, then layer of oreos, then layer of cool whip. Repeat.
WARNING: This is so good, it'll make you wanna smack yo mama!
Tuesday, December 24, 2013
Thursday, December 19, 2013
Mexican Chicken Casserole
Tomorrow, my work team is having a holiday potluck. I was put in charge of coordinating - so we are having an 'Ugly Sweater Soiree' and a holiday brunch. It should be fun!
Typically, for brunch themes, I make breakfast items. I LOVE breakfast! I could eat it anytime. Unfortunately, when the sign-up sheet began to fill up, it was turning into a breakfast more than a 'brunch'. SO, this casserole should do the trick! Something new and different, but I think it'll be delicious!
Mexican Chicken Casserole
Ingredients
1 lb. boneless chicken cut into bite-size pieces
1-2 cups of cooked corn (I use frozen)
1 jar Thick-n-Chunky Salsa (I use Old El Paso)
1 package taco seasoning
1 cup of water
1 can black beans rinsed
1 can Rotel tomatoes drained
Whole wheat tortillas
Mexican style cheese
Directions
Preheat oven to 375
Spray skillet with non-stick spray
Put chicken, water & taco seasoning into skillet on medium heat
Once chicken has cooked through, add salsa. Stir to combine. Then stir in beans, corn & tomatoes
Once cooked through, remove from heat
Spread 1/3 of chicken mixture on bottom of 8-in square baking dish. Cover with 1 tortilla, then half of remaining chicken mixture, then shredded cheese. Repeat.
Cover and bake for 20 minutes or until heated through.
Sprinkle top with remaining cheese and bake uncovered for 5 min or until melted
Did I mention how much I love easy recipes!? This just might get added to the weekly meal list!
Typically, for brunch themes, I make breakfast items. I LOVE breakfast! I could eat it anytime. Unfortunately, when the sign-up sheet began to fill up, it was turning into a breakfast more than a 'brunch'. SO, this casserole should do the trick! Something new and different, but I think it'll be delicious!
Mexican Chicken Casserole
Ingredients
1 lb. boneless chicken cut into bite-size pieces
1-2 cups of cooked corn (I use frozen)
1 jar Thick-n-Chunky Salsa (I use Old El Paso)
1 package taco seasoning
1 cup of water
1 can black beans rinsed
1 can Rotel tomatoes drained
Whole wheat tortillas
Mexican style cheese
Directions
Preheat oven to 375
Spray skillet with non-stick spray
Put chicken, water & taco seasoning into skillet on medium heat
Once chicken has cooked through, add salsa. Stir to combine. Then stir in beans, corn & tomatoes
Once cooked through, remove from heat
Spread 1/3 of chicken mixture on bottom of 8-in square baking dish. Cover with 1 tortilla, then half of remaining chicken mixture, then shredded cheese. Repeat.
Cover and bake for 20 minutes or until heated through.
Sprinkle top with remaining cheese and bake uncovered for 5 min or until melted
Did I mention how much I love easy recipes!? This just might get added to the weekly meal list!
Monday, December 2, 2013
Chili
It's been cold lately and anytime this kind of weather hits, I immediately want chili! For the first 4 years of our relationship, I was afraid to make chili for my husband... I was scared he wouldn't like it! Now, it's one of his favorite things that I make -- and he tells me I owe him 4 years worth of makeup chili!! :P
My mom used canned chili. Other people make chili too "tomato-ey" (Yes, that is totally a word!) So, this is my version! I typically make it with spaghetti noodles, but it tastes great without as well (We made chili dogs with it and it ROCKED!)
Chili
Ingredients
1 small can of tomato sauce
1 can of mild chili beans
1 can of dark red kidney beans (drained)
1 can Rotel tomatoes
1/2 cup of water
1 small onion chopped
1- 1 1/2 lb ground beef (or ground turkey)
1 small pkg Bloemers chili powder
*Optional* Spaghetti or any type of noodle
Directions
Combine chili beans, kidney beans, tomato sauce, water and Rotel in a large pot
Put on medium heat
Brown meat and chopped onion in a medium skillet
Drain and return to skillet
Add chili powder and stir until all meat is coated
Then add meat to chili pot
*Now for the secret ingredient... Taco sauce! I add about a cup to the chili -- it gives extra flavor & cuts the tomato-ey flavor too!
If you choose to add noodles, follow the below steps:
Take a handful of spaghetti, break into 3 sections and drop into a pot of boiling water
Cook til al dente.
Drain water and add noodles to chili pot
Now, I must confess about the secret ingredient. One day, I was making a double batch of chili and realized I didn't have extra tomato sauce. So, I had all this meat and beans and tomatoes and it was going to be OH SO DRY if I didn't figure out something fast! I happened upon about 1/2 jar of leftover taco sauce in my fridge and thought "What the heck! I'll give it a shot!" And the rest (as they say) is history! I haven't made a pot of chili without it since that day :)
This chili goes GREAT with cornbread muffins! I like to break mine up all into the same bowl with my chili. YUM-O!
My mom used canned chili. Other people make chili too "tomato-ey" (Yes, that is totally a word!) So, this is my version! I typically make it with spaghetti noodles, but it tastes great without as well (We made chili dogs with it and it ROCKED!)
Chili
Ingredients
1 small can of tomato sauce
1 can of mild chili beans
1 can of dark red kidney beans (drained)
1 can Rotel tomatoes
1/2 cup of water
1 small onion chopped
1- 1 1/2 lb ground beef (or ground turkey)
1 small pkg Bloemers chili powder
*Optional* Spaghetti or any type of noodle
Directions
Combine chili beans, kidney beans, tomato sauce, water and Rotel in a large pot
Put on medium heat
Brown meat and chopped onion in a medium skillet
Drain and return to skillet
Add chili powder and stir until all meat is coated
Then add meat to chili pot
*Now for the secret ingredient... Taco sauce! I add about a cup to the chili -- it gives extra flavor & cuts the tomato-ey flavor too!
If you choose to add noodles, follow the below steps:
Take a handful of spaghetti, break into 3 sections and drop into a pot of boiling water
Cook til al dente.
Drain water and add noodles to chili pot
Now, I must confess about the secret ingredient. One day, I was making a double batch of chili and realized I didn't have extra tomato sauce. So, I had all this meat and beans and tomatoes and it was going to be OH SO DRY if I didn't figure out something fast! I happened upon about 1/2 jar of leftover taco sauce in my fridge and thought "What the heck! I'll give it a shot!" And the rest (as they say) is history! I haven't made a pot of chili without it since that day :)
This chili goes GREAT with cornbread muffins! I like to break mine up all into the same bowl with my chili. YUM-O!
Saturday, November 30, 2013
Green Beans w/flava!
How silly is it that I am posting a recipe for green beans?! I know... I thought so too! But you haven't eaten the green beans I have over the past few days... How do people NOT know how to season green beans properly!?
So with that, I give you my tips for great green beans!
Green Beans w/flava
Ingredients
2 cans of green beans (I prefer Italian cut, but regular cut will do!)
2 tablespoons of butter
1/2 chopped onion
2-3 slices of bacon
1 tablespoon Italian seasoning
Salt & pepper to taste
*I prefer using a real onion chopped as the onion flavor is stronger -- but I've taken a shortcut and used frozen chopped onion (which are awesome for quick cooking) You still get good onion flavor either way!
Directions
Open cans of green beans and drain majority of juice out
Slice bacon into smaller pieces
Put all ingredients and green beans into pan and cook on medium for around 30 min
*You can also throw these same ingredients into a crockpot and cook on low for a few hours. I'd do this if I was serving a larger meal for Thanksgiving, etc.
So with that, I give you my tips for great green beans!
Green Beans w/flava
Ingredients
2 cans of green beans (I prefer Italian cut, but regular cut will do!)
2 tablespoons of butter
1/2 chopped onion
2-3 slices of bacon
1 tablespoon Italian seasoning
Salt & pepper to taste
*I prefer using a real onion chopped as the onion flavor is stronger -- but I've taken a shortcut and used frozen chopped onion (which are awesome for quick cooking) You still get good onion flavor either way!
Directions
Open cans of green beans and drain majority of juice out
Slice bacon into smaller pieces
Put all ingredients and green beans into pan and cook on medium for around 30 min
*You can also throw these same ingredients into a crockpot and cook on low for a few hours. I'd do this if I was serving a larger meal for Thanksgiving, etc.
Friday, November 29, 2013
Chocolate Chip Cookie Dough Cupcakes
Today is Friendsgiving Friday! My contribution will be Chocolate Chip Cookie Dough cupcakes! I made these as an experiment for a coworker's birthday earlier this year and they were a hit!
Chocolate Chip Cookie Dough Cupcakes
Ingredients
1 box of yellow/white cake mix
(Follow directions as listed on box)
Eggs
Oil (or butter)
1 package of break-n-bake cookie dough (I used chocolate chip or chocolate chunk)
1 container of buttercream
1 package of mini chocolate chips
*I typically use oil because I think it makes the cake more moist and spongy than using butter)
Directions
Cupcakes
Preheat oven according to cake mix box
Line muffin pan with cupcake liners (or grease well, if no liners)
Mix together cake mix, eggs and oil
Fill cupcake liners about 3/4 full with batter
Take out break-n-bake cookie dough
Cut or break each cookie block in half (using a whole cookie block would takeover the cupcake!)
Roll dough into a ball and place in the center of each cupcake
Bake about 20 min or until golden brown
Icing
Put mini chocolate chips in a bowl with buttercream
Blend well
Spread onto each cupcake, once they have cooled
Enjoy the sweet deliciousness! :) You might need a glass of milk!
Chocolate Chip Cookie Dough Cupcakes
Ingredients
1 box of yellow/white cake mix
(Follow directions as listed on box)
Eggs
Oil (or butter)
1 package of break-n-bake cookie dough (I used chocolate chip or chocolate chunk)
1 container of buttercream
1 package of mini chocolate chips
*I typically use oil because I think it makes the cake more moist and spongy than using butter)
Directions
Cupcakes
Preheat oven according to cake mix box
Line muffin pan with cupcake liners (or grease well, if no liners)
Mix together cake mix, eggs and oil
Fill cupcake liners about 3/4 full with batter
Take out break-n-bake cookie dough
Cut or break each cookie block in half (using a whole cookie block would takeover the cupcake!)
Roll dough into a ball and place in the center of each cupcake
Bake about 20 min or until golden brown
Icing
Put mini chocolate chips in a bowl with buttercream
Blend well
Spread onto each cupcake, once they have cooled
Enjoy the sweet deliciousness! :) You might need a glass of milk!
Thursday, November 28, 2013
Pumpkin Muffin Stuffin'
In honor of Thanksgiving, my first recipe post is for my super yummy Pumpkin Muffin Stuffin'! Yep, you heard right. And let me tell you... It is DELICIOUS!! I enjoy regular ol' cornbread stuffing like anyone else, but this, you have to try it to believe how good it is!
So, the first thing is pumpkin muffins. Last year when I made this, I bought already made pumpkin muffins from Mimi's Cafe (which were awesome) But this year, I wanted to make my own fresh muffins. Here is my easy peasy 2-ingredient pumpkin muffin recipe (yes, I really said 2 ingredients!)
Pumpkin Muffins
Ingredients
1 package of spice cake mix
1 can of pumpkin puree
If you end up with pumpkin pie filling instead (which is easy to do), it already has all of the spices built in. So, just use plain yellow or white cake to avoid spice-overkill! :)
Directions
Preheat oven to 350
Generously grease muffin pan
In a large bowl, mix spice cake mix and canned pumpkin until well blended
Fill each muffin section 1/2 to 3/4 of the way full
Bake between 30-35 minutes (for larger muffins... smaller size will take around 20 min)
Now the muffins are done, let's move on to making the stuffing!
Pumpkin Muffin Stuffin'
Ingredients
1 lb. of sausage (you can use mild or hot, your preference)
6 pumpkin muffins
5 tablespoons butter
1 teaspoon of celery root (you can also use chopped ribs of celery; I just prefer leaving it out)
1 medium onion, chopped
2-3 apples, seeded and chopped (I use Granny Smith to offset the sweetness of the muffins)
1-2 tablespoons poultry seasoning
Salt & pepper to taste
1 1/2 cups of chicken stock (can use a little more if the stuffing looks too dry)
Directions
Preheat broiler
In a large skillet, brown sausage. Remove from pan and set aside
Add butter to pan. Once melted, add onion, celery (or root) and apples. Add salt and pepper. Cook for 10 min or until softened
Add sausage and crumbled muffins. Combine with apple mixture
Sprinkle poultry season and add chicken stock. Stir to moisten
Transfer to glass baking dish (I used 8x8)
Place stuffing in the oven on broil crispy on top (around 5 min)
Now enjoy the yummy goodness (and don't forget to share with your family!)
So, the first thing is pumpkin muffins. Last year when I made this, I bought already made pumpkin muffins from Mimi's Cafe (which were awesome) But this year, I wanted to make my own fresh muffins. Here is my easy peasy 2-ingredient pumpkin muffin recipe (yes, I really said 2 ingredients!)
Pumpkin Muffins
Ingredients
1 package of spice cake mix
1 can of pumpkin puree
If you end up with pumpkin pie filling instead (which is easy to do), it already has all of the spices built in. So, just use plain yellow or white cake to avoid spice-overkill! :)
Directions
Preheat oven to 350
Generously grease muffin pan
In a large bowl, mix spice cake mix and canned pumpkin until well blended
Fill each muffin section 1/2 to 3/4 of the way full
Bake between 30-35 minutes (for larger muffins... smaller size will take around 20 min)
Now the muffins are done, let's move on to making the stuffing!
Pumpkin Muffin Stuffin'
Ingredients
1 lb. of sausage (you can use mild or hot, your preference)
6 pumpkin muffins
5 tablespoons butter
1 teaspoon of celery root (you can also use chopped ribs of celery; I just prefer leaving it out)
1 medium onion, chopped
2-3 apples, seeded and chopped (I use Granny Smith to offset the sweetness of the muffins)
1-2 tablespoons poultry seasoning
Salt & pepper to taste
1 1/2 cups of chicken stock (can use a little more if the stuffing looks too dry)
Directions
Preheat broiler
In a large skillet, brown sausage. Remove from pan and set aside
Add butter to pan. Once melted, add onion, celery (or root) and apples. Add salt and pepper. Cook for 10 min or until softened
Add sausage and crumbled muffins. Combine with apple mixture
Sprinkle poultry season and add chicken stock. Stir to moisten
Transfer to glass baking dish (I used 8x8)
Place stuffing in the oven on broil crispy on top (around 5 min)
Now enjoy the yummy goodness (and don't forget to share with your family!)
Wednesday, November 27, 2013
Same girl, new blog!
Originally, when I started 'A Daily Cup of Sparkle', I had intentions of including recipes in with a mix of blogs about life, marriage and everything in between. BUT, it hasn't turned out that way. To date, I've not documented one single recipe in there and I've tried a lot of new things in the kitchen this year!
I am HORRIBLE about writing down recipes or keeping them all in one place (in case I need to refer to them again or decide to make the dish again)SO-here we are! At 'Two Teaspoons of Soul', I will be documenting recipes both for my safekeeping and to share with you how to make some awesome dishes!
Happy Cooking!!!
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