Individual Molten Lava Cakes

Molten Chocolate Lava Cake

This a quick and easy recipe that you can use to impress your friends and family. I looks great, taste great, and the warm creamy center puts it over the top for everyone.

Ingredients:

Cake Ingredients:

1/4 cup chopped pecans or your favorite nuts (optional)
2/3 cup chocolate baking chips ( I used semi-sweet)
1/4 cup of Butter
3 oz cream cheese (set out and let it get soft before you use)
1/3 cup brown sugar (firmly packed)
3 Eggs
1 teaspoon vanilla flavor
1/4 cup all-purpose flour

Topping ingredients:

Chocolate, strawberry or carmel Sauce

Vanilla Ice Cream

Sugar cream sauce
Chopped nuts
Powdered sugar
Diced strawberries
Fresh blueberries

* NOTE: I like to drizzle the sauce on the plate and on top of the cake and Ice cream, It helps for presentation.

Instructions:

1. Preheat the oven to 400 degrees.

2. Grease the ramekin dishes. I used butter for this. Be sure to get a generous amount on the bottom and sides of the dishes. Make sure you have butter in the seam where the walls and bottom meet. To me, this is the most important step in the recipe. If the cakes stick to the dishes after being cooked, they will bust open when you place them on the plate.

3. In a microwave safe bowl, combine the chocolate chips and butter. Microwave for 1 minute stirring every 20 seconds until both items are melted and smooth. Add the cream cheese and mix with your mixer until smooth.

4. In a second mixing bowl, add the eggs, brown sugar, and vanilla. Mix with mixer until well mixed.

5. Add the chocolate mix and continue mixing until smooth. With mixer on low, slowly add the flour. Continue mixing until well mixed.

6. (If using nuts) Sprinkle the nuts evenly on the bottom of your ramekin dishes.

7. Divide the batter among the four ramekin dishes, filling each to 70% capacity.

8. Place ramekin dishes on a non-greased baking dish and place in the oven.

9. Bake cakes for twelve minutes or until the tops are puffy and cracked. Some ovens cook a little faster than others. If the tops have cracked open and feel a little firm, then they are ready.

10. Remove cakes from the oven and let cook for 5-10 minutes. ( You want to serve these warm, But if you don't let them set then the middles will be too runny.

11. Using a thin small knife, cut around the sides of each cake to release it from the ramekin dish.

12. Place your desert plate on top of the ramekin dish and invert both items at the same time.

13. Slowly remove the ramekin dish. This should leave the cake standing upside down in the middle of your plate.

14. Garnish with toppings of your choice and enjoy!

Giant Chocolate Sugar Cookies

These are some of my favorite cookies. So so good when dipped in milk!

1 1/2 cups all-purpose flour

1/2 cup good-quality unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/2 cups sugar

1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled

1 large egg

1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart, and flatten a bit with a spatula. Bake until edges are firm, check at ten minutes, but usually takes about 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days. Enjoy! Love- Jill

Dutch Babies (German Pancakes)

DUTCH BABY PANCAKES

3 Quart Pan 1/4 c. butter 3 eggs 3/4 c. milk 3/4 c. flour Serves 4 3-4 Quart Pan: 1/3 c. butter 4 eggs 1 c. milk 1 c. flour Serves 5 4-4 1/2 Quart Pan: 1/2 c. butter 5 eggs 1 1/4 c. milk 1 1/4 c. flour Serves 6 4 1/2-5 Quart Pan: 1/2 c. butter 6 eggs 1 1/2 c. milk 1 1/2 c. flour Serves 8 Put butter in shallow pan (Rectangle pyrex makes for more slices) and set into 425 degree oven. Mix batter quickly while butter melts. Put eggs in blender; whirl at high speed 1 minute. With motor running, gradually add milk, then flour; blend 30 seconds. Remove pan from oven; pour batter in the middle of butter puddle. Bake 20-25 minutes at 425 degrees. You can serve with fruit, jam, powdered sugar, syrup, or canned pie filling. Or just squeeze a little lemon juice on it.

Chicken Pot Pie

Chicken Pot Pie

This is the best Chicken Pot Pie ever!

Ingredients:
1/3 cup Margarine or butter
1/3 cup Flour
1/3 cup Onions; chopped
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 3/4 cups Chicken broth
2/3 cup milk
2 cups cut up cooked chicken (Boiled Chicken tastes the Best)
1 10 ounce package frozen Or fresh mixed vegetables ( I just use carrots, peas, and corn)
2 prepared pie crusts; 1 top crust and 1 bottom
Crust (I use Pillsbury)

Instructions:

1. Heat butter over low heat until melted.

2. Blend in flour, onion, salt and pepper.

3. Cook over low heat, stirring constantly until smooth and bubbly.

4. Remove from heat.

5. Stir in broth and milk.

6. Heat to boiling; stirring constantly. Boil and stir one minute.

7. Stir in chicken and veggies.

8. Reserve.

9. Line pie plate with prepared bottom crust.

10. Pour in filling.

11. Top with top crust. Cut slits in center to vent. Flute edges.

12. Cook uncovered in 425 oven until crust is brown; approximately 30-35minutes.

Serves up to 8 without Seconds!

Resurection Rolls

These are great for Easter
(We call them Jesus' Tomb's)

• 1 package Croissant rolls
• melted butter
• large marshmallows
• cinnamon
• sugar

Preheat oven to 350 degrees.

Give each child a triangle of croissant rolls.
The croissant roll represents the cloth that Jesus was wrapped in.

Give each child a marshmallow.
This represents Jesus and His purity.

Have child dip the marshmallow in melted butter.
This represents the oils of embalming.

Dip the buttered marshmallow in the cinnamon and sugar.
This represents the spices used to anoint the body of Jesus.

Wrap the coated marshmallow tightly in the croissant roll
(not like a typical croissant roll up, but bring the sides up and seal the marshmallow inside)
This represents the wrapping of Jesus' body after death.

Place in a 350 degree oven for 10 to 12 minutes.
The oven represents the tomb (pretend like it was 3 days and nights!)

When the rolls have cooled slightly, the children can open their rolls (cloths) and discover that Jesus is no longer there,

HE IS RISEN!

Red Velvet Cake.

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Really..It is the frosting the Frosting that I want to share..lol
It works great on this or any carrot/spice cake and I am sure it would be taste on a brownie too!

Creamy Cream Cheese Frosting:
1 small heavy whipping cream container OR sm cool whip.
1 8 oz block of cream cheese softened
3/4s cup of Powdered Sugar

Whip the Cream Cheese and powdered sugar together then fold in the whipped cream.
(if you use heavy cream, whip it till it has firm peaks and fold into the pre whipped cream cheese.)
I have not tried the cool whip but I am sure it is good..I just prefer the real cream:)
(I made the cake from a box..lol it was good & it was $.90 so..lol nice price for this cake ;p)

German Chocolate cake~FROSTING~

• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolk, beaten with 1 teaspoon water
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup flaked coconut

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. (you might need to add a little cornstarch)Remove from heat and stir in pecans and coconut. Spread on cake while still warm.