Mikaela's Chocolate Peanut Butter Cup Cookies

Wednesday, April 14, 2010

Shrimp 'n' Black Bean Chili

This was another hit recipe! It was flavorful, healthy and only took about twenty minutes to make. I love meals that still taste good when I take them to work the next couple days and this one definitely won me over.


1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon canola oil
1 can (15 oz) black beans, rinsed and drained
1 can diced tomatoes, undrained
1 cup chicken broth
1/3 picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried basil
1 pound cooked medium shrimp, peeled and devained
Hot cooked rice

In a large skillet, saute onion and green pepper in oil for 4-5 minutes or until crisp tender. Stir in beans, tomatoes, broth, picante sauce, cumin, and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice. Again this was a great dish to make! Looks fancy but was easy and very tasteful!

Easy Chocolate Pudding Fudge Cake

Is your mouth drooling from that photo yet? Well mine is! This is a crock-pot recipe so its easy and delicious!


1 package (6 servings) instant chocolate pudding and pie filling mix
3 cups milk
1 package (about 18 oz) chocolate fudge cake mix, plus ingredients to prepare mix

Coat crockpot with nonstick cooking spray. Place pudding mix in crock-pot and whisk in milk.

Prepare the cake mix according to package directions. Carefully pour cake mix into crock-pot on top of pudding mix. SO NOT STIR! Cover; cook on high for 1 1/2 hours or until cake tester inserted into center comes out clean. (Mine takes closer to 2 hours to cook)

Spoon into cup or onto plate, serve with whipped cream. Oh yes! EAT EAT EAT!

Monday, April 12, 2010

Spinach Quiche

This recipe came from my bridal cookbook that my Aunt Tami made for me. Also, this is one of her own recipes. It was very good, though I did not have a pie pan to use. Oh well, it still was delicious!

1 tbsp vegetable oil
10 oz package frozen, chopped, thawed, drained spinach
5 eggs, beaten
1/4 tsp salt
1 onion, chopped
3 cups shredded Muenster cheese (we used cheddar)
1/8 tsp ground black pepper

Preheat oven to 350 degrees. Lightly grease a 9 in pie pan. Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture is evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pan. Bake in preheated oven until eggs have set, about thirty minutes. Let cool for 10 minutes before serving.

Sunday, April 4, 2010

Mikaela's Tomato Mozzarella Casserole


1 lb. Dry Pasta (short, sturdy)
1/2 lb. Ground beef (I used turkey)
32 oz. Can crushed tomatoes
2 cloves garlic
1 Tablespoon Vegetable oil
2 teas italian herb seasoning
1/2 teas. salt
1/4 teas. sugar
2 cups shredded mozzarella cheese
1/4 cup Grated parmesan cheese

Cook pasta according to package in a large pot. Drain, reserving 1/2 cup of the cooking water. Put back in pot and set aside. In a 12" skillet, brown beef, then add minced garlic and cook until tender, but do not brown. Add tomatoes and simmer until slightly thickened, about 15 minutes. Stir in italian seasoning, sugar and salt. Add sauce to te pasta and toss, adding the reserved pasta water as needed to loosen sauce.

Preheat oven to 400 degrees. Spread 1/2 of the pasta mixture into an oiled 9x13 baking pan. Sprinkle 1/2 of each type of cheese over the top. Spread rest of pasta mixture, then the rest of the cheese. Bake for 20 minutes. Let cool for 5 minutes before serving.