Crock Pot Chocolate Cake

 Photo Credit: http://cooking.allwomenstalk.com

Crock Pot Chocolate Cake

Original Recipe: http://cooking.allwomenstalk.com/top-chocolate-recipes/9/

Ingredients:

• 1 box chocolate cake mix
• 8 oz sour cream
• 1 pkg instant chocolate pudding
• 1 cup chocolate chips
• 4 eggs
• 3/4 cup oil
• 1 cup water

Directions:

1. Mix all ingredients together. Pour into lightly greased 5qt crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.
2. Cook 3-4 hours on high or 6-8 hours on low.

Chicken Tikka Pasta Salad

Photo Credit: http://dailywaffle.com

Chicken Tikka Pasta Salad

Original Recipe: http://dailywaffle.com/2012/09/06/chicken-tikka-pasta-salad/

Ingredients:

• 1/2 lb. whole wheat penne, cooked in salted water, according to package directions
• 1 Japanese (or English) cucumber, halved and cut into half moons
• 1 large red bell pepper, sliced in ½ in. strips
• 6-8 cherry tomatoes, halved
• ½ lb. chicken tikka
• 1/4 to 1/2 c. cilantro-mint chutney

Directions:

1. Bring a pot of water to a boil, salt generously and cook penne according to package directions. Rinse the pasta in cold water to cool it quickly and set aside.
2. In a large bowl, combine cooled penne, cucumber, bell peppers, chicken and 1/4 c. of cilantro-mint chutney. Add more to taste as needed. Salt and pepper to taste (though I doubt you’ll need it!)

Simple Shrimp and Guacamole Tostadas

 Photo Credit: http://bevcooks.com

Simple Shrimp and Guacamole Tostadas

Original Recipe: http://bevcooks.com/2011/12/simple-shrimp-and-guacamole-tostadas/

Ingredients:

• 6 corn tortillas
• cooking spray
• 2 cups grated cheddar cheese
• 2 avocados
• 1/2 cup chopped cilantro, plus more for garnish
• juice from 1 lime
• 2 Tbs. extra virgin olive oil
• 1 pound shrimp, peeled and deveined
• 1 Tbs ground cumin
• 2 Tbs chili powder
• 1 tsp crushed red or green pepper
• 1 tsp garlic salt
• 1 red bell pepper, cut into small slices

Directions:

1. Preheat oven to 350.
2. Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
3. In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
4. Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
5. Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
6. To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
7. Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

Blueberry French Toast Sandwich

 Photo Credit: http://www.bluewillowblog.com

Blueberry French Toast Sandwich

Original Recipe: http://www.bluewillowblog.com/post/5389239383/blueberry-french-toast-sandwich-this-is-a-yummy

Ingredients:

• 1 3 oz package cream cheese, softened
• 1- 1/2 tbl confectioner sugar
• 1 package (12 oz) frozen french toast slices
• 3/4 cup fresh blueberries

Directions:

1. In a small bowl mix cream cheese and sugar. Set aside.
2. Heat french toast according to directions. Spread cream cheese on one side of bread, add blueberries, top with other slice. Garnish with extra blueberries and confectioner sugar if desired.

Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting

 Photo Credit: http://www.theculinaryenthusiast.net

Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting

Original Recipe: http://www.theculinaryenthusiast.net/2011/09/vanilla-chai-cupcakes-with-cinnamon.html

Ingredients:
Chai Spice Mix

• 1 1/2 tsp. ground cardamom
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

Cupcake Batter

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 2 tsp. vanilla bean paste (or pure vanilla extract)
• 2 eggs
• 2 tsp. chai spice mix
• 1 1/4 cups plain flour, sifted
• 1/2 cup buttermilk
• 1/2 tsp. baking soda
• 1/2 tsp. apple cider vinegar

Buttercream

• 1 cup (2 sticks) butter, softened to room temperature
• 1 tsp. vanilla bean paste (or pure vanilla extract)
• 2 cups powdered sugar
• remainder of the chai spice mix
• 1 Tbsp. cold milk, if needed to thin out the buttercream

Directions:

1. Preheat oven to 325 degrees. Prepare a cupcake pan with liners.  This made about 16-18 cupcakes for me.
2. In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
3. Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
4. Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.
5. Buttercream Directions:
6. In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).