Chef in Training

Macaroon Kisses (Almond Joy Cookies)

2012-03-02T06:01:00.000-07:00

Okay all you almond extract lovers out there, this is another great recipe for you. When I first was looking over this recipe, it was the almond extract that caught my eye. Seriously, almond extract is amazing. Enough about the almond extract though, because that is not all that makes these cookies amazing, but it definitely plays a factor. The combination of flavors; almond, chocolate, coconut (Sounds like I am describing Almond Joys, huh?!) all together make these cookies incredible! Don't like coconut, well neither does my husband, and I can tell you that you can successfully leave out the coconut if you desire! I made have with and half without. Just roll the dough in sugar instead. Enjoy! These cookies taste amazing!

I like to call them "Almond Joy Cookies" because that's what they remind me of! :)

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MACAROON KISSES (ALMOND JOY COOKIES)

recipe from: Taste of Home Most Requested Recipes Cookbook

1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
5 cups flaked coconut, divided (you can omit if you don't like coconut)
48 milk chocolate kisses

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour or until dough is easy to handle.

Roll into 1-inch balls and roll in remaining coconut (or roll in sugar if you omitted coconut). Place 2 inches apart on ungreased baking sheets.

Bake at 350 degrees F for 10-12 minutes or until lightly browned. Immediately press a chocolate kiss into the center of each cookie. Sprinkle with coarse sugar. Cool on pan for 2-3 minutes or until chocolate is softened. Remove to wire racks to cool completely.

Enjoy!

Nutrition Facts:

1 serving equals 1 cookie

120 calories
7 g fat (5 g saturated fat)
11 mg cholesterol
85 mg sodium
14 g carbohydrate
1 g fiber
1 g protein

Crock Pot Baja Pork

2012-03-01T06:01:00.000-07:00

I love crock pot recipes. Especially ones that can cook all day. This is one you can put on first thing in the morning and will be ready right at dinner. This recipe is full of flavor and so easy to make!

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CROCK POT BAJA PORK

recipe from: Taste of Home Slow Cooker

1 (3 lb) Boneless pork sirloin roast
5 (4 oz) cans chopped green chilies
2 Tbsp. reduced-sodium taco seasoning
1 Tbsp. ground cumin
24 corn toritllas
3 cups shredded lettuce
1 1/2 cups shredded cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning, and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese.

Yield: 12 servings

Nutrition Facts:

1 serving equals 2 tacos

326 calories
10 g fat (4 g saturated fat)
76 mg cholesterol
469 mg sodium
28 g carbohydrate
4 g fiber
30 g protein

Hot Ham & Cheese Slices

2012-02-29T06:01:00.000-07:00

I am kind of nerdy when it comes to recipes. I LOVE to look and browse through cook books, recipes, Pinterest. My cookbooks probably have a million tabs in them of recipes I want to try out. I literally get so excited seeing all the yummy possibilities for dinners, lunches, treats....basically anything new I haven't tried yet.

I have this new Cookbook/Magazine I am loving, "Taste of Home Most Requested Recipes." It is FULL of gems I am just itching to try out! This is a recipe I have been eyeing for a little while now and finally got a chance to make it. It was full of flavors that I love and that also compliment one another so well. You need to try this recipe out. You will LOVE it! And bonus, it is SO EASY to make!

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First saute your chopped up vegetables....

Then lay out your Puff Pastry sheet and layer on the ham...

Then the cheese....

Then the yummy sauteed vegetables....

Fold it up and pinch the seams shut.

Bake until golden brown and enjoy your slice of heaven! :)

HOT HAM & SWISS SLICES
recipe from: Taste of Home Most Requested Recipes

1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 Tbsp. butter
1 package (17.3 ounces) frozen puff pastry, thawed
1/2 pound thinly sliced deli ham
1/2 pound sliced Swiss cheese

In a large skillet, saute the mushrooms, pepper and onions in butter until tender. Set aside.

Unfold pastry. Layer ham, cheese and mushroom mixture off-center on each sheet of pastry. Fold pastry over filling; pinch seams to seal.

Place in a greased 15-in x 10-in x 1-in baking pan.

Bake at 400 degrees F for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.

Tuesday Talent Show #26

2012-02-27T20:00:00.000-07:00

Welcome back to the

TUESDAY TALENT SHOW

Chef In Training!

Come link up your latest projects, recipes, tutorials, finds and anything else in between!

Thank you so much for making the Tuesday Talent Show such a success! It is so fun to see what you all have been up to!

Here are some of my favorites from last week...

Amazing Apple Fritters from Life is Sweets

DIY Homemade Powdered Sugar from Whole New Mom

St. Patrick's Day Cookies from Lila Loa

Applebee's Oriental Chicken Salad from Mandy's Recipe Box

Dining Room Curtains from Decorating Cents

Now lets party!

Here are the rules:

1. Follow Chef In Training!

2. Grab a button or add a link so others can come party too!

(buttons are on the right side bar)

3. Link up YOUR recipes, crafts, ideas, projects or fun posts to share.

(Please no etsy shops, giveaways or advertisements)

4. Link up to your post, not your main blog.

5. Visit some of the other links

and HAVE FUN!

Show off your latest and greatest talents at the Tuesday Talent Show every week here at Chef In Training!

Baked Creamy Chicken Taquitos

2012-02-27T06:01:00.000-07:00

Be sure and join me on Facebook for the latest updates on new recipes!

I LOVE taquitos! They are seriously so delicious! When I saw this recipe for homemade BAKED taquitos, I knew it would be on the dinner menu ASAP! My family gobbled these up! When my husband saw them, he couldn't believe I made them!.... Best part, they are SO EASY to make! Seriously, they whip up so fast and are devoured almost just as quickly :)

Another awesome thing about this recipe, is you can freeze them instead of baking for a dinner at a later date! I love freezer make ahead meals!

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BAKED CREAMY CHICKEN TAQUITOS
recipe from: Our Best Bites and Pennies on a Platter

Yield: 12 taquitos

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

Enjoy!

Linking up to these parties and here

Rolo Cookies

2012-02-26T06:01:00.000-07:00

I had some Rolos left over from those Rolo Cake Mix Bars that I made the other day, so what better way to use them up then in another dessert.... also involving a cake mix?! :)
These cookies only have 4 ingredients and are seriously SO good! I highly recommend them!

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EASY ROLO COOKIES

recipe from: Six Sisters Stuff

1 bag of Rolos
1 box Devils Food Cake mix
2 eggs
1/3 c. oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

Sprinkle with powdered sugar, if desired.

Enjoy!

Linking up to these parties and here

Cake Batter French Toast

2012-02-25T06:01:00.000-07:00

The cake batter craze continues... bear with me, I have a least one more in the the next short while coming your way. I don't know what it is about the cake batter flavor, but I am obsessed! I bet you couldn't tell right?...*rolling my eyes* :)

Well this one is a little different, and I loved it! Who knew that cake batter could sweeten and brighten up so many already wonderful things?! These would make for a fun birthday breakfast, or maybe an ordinary breakfast (if you are like me and searching for an excuse to whip these bad boys up just because!)

You could easily just use regular syrup with these, or go all out and make a glaze to top them with like I did! Either way, they are delicious!

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CAKE BATTER FRENCH TOAST

2-3 slices bread
2 eggs
3-5 Tbsp milk
1 tsp vanilla
1/4 to 1/2 cup yellow (or funfetti) cake mix, dry
sprinkles

Heat up up a skillet or griddle to medium heat and then spray with non-stick cooking spray.

Whist eggs, milk, vanilla and cake mix together until well combined. (you can add sprinkles to wet batter or sprinkle on top after the bread is already dipped)

Dip bread into batter on both sides.

Cook until golden brown (about 4-5 minutes) and then flip over and cook other side.

Top with syrup or a vanilla or cake batter glaze.

You can adapt this recipe to how many servings you want!

Enjoy!

Linking up to these parties and here

Caramel Apple Cider Cookies

2012-02-24T06:01:00.000-07:00

In the colder winter days, I love to sit down to a warm glass of Apple Cider. What better way to enjoy the flavor of delicious Apple Cider than in a warm cookie! These cookies are absolutely WONDERFUL! While mixing the ingredients together for these, my husband told me these cookies better live up to how great the batter smelled. Once he tired the finished product, he said it exceeded his expectations and are one of his favorite cookies! Try these! You won't be sorry you did!

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CARAMEL APPLE CIDER COOKIES
recipe from: The Cooking Photographer

1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels

Preheat oven to 350 degrees F (190 degrees C). Line rimless cookie sheets with parchment paper. It has to be parchment this time.

In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Makes 51 cookies.
Notes: If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes and they’ll come right off.

Also, if caramel hardens after cookies have sat for a while, microwave them for a few second and the caramel will melt perfectly again!

Enjoy!

Linking up to these parties and here

Rolo Cake Mix Bars

2012-02-23T06:01:00.001-07:00

I LOVE Rolos! They are definitely one of my favorite treats to get my chocolate fix! When I saw this recipe that combined my love for Rolos and my love for cake flavored things, I knew I would have to give it a try! We all loved it!

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ROLO CAKE MIX BARS

recipe from: Cookies and Cups

1 (18.25 oz) yellow, vanilla, or white cake mix (I used Duncan Hines), dry
5 oz evaporated milk
1/4 cup butter, melted
40 Rolo candies, unwrapped and cut in half

Preheat oven to 350 degrees F.

Spray a 9x13 with cooking spray.

With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.

Divide batter in half and press half of the batter onto the bottom of the 9x13.

Bake until set, approximately 8-9 minutes.

Remove base from oven and place Rolo candies, caramel-side down on top.

Drop remaining batter on top of rollos in teaspoon sized amounts.

Bake 20-24 minutes longer until top begins to golden.

Cool completely before cutting into them.

Enjoy!

Linking up to these parties and here

Crock Pot Chicken Enchilada Soup

2012-02-22T06:01:00.000-07:00

I live in Utah where winters are typically filled with snow....feet of snow. Well this year, it has only snowed a handful of times, only to have it quickly melt away. The weather this winter reminds me of spring in Utah. It is really weird. I can't complain, because I am not a huge fan of the snow, but it is still really weird.

It snowed here last week. The moment I saw the snow, I knew it would be a warm soup day. I searched for the perfect soup I wanted to make, and you know what, I picked a winner! This soup may be my new favorite soup, and that is saying a lot! I LOVE this soup! It is jam packed with flavor and great stuff. MMM.... I know you are going to love it to!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset

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CROCK POT CHICKEN ENCHILADA SOUP
recipe from: Dainty Chef

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

Enjoy!

Linking up to these parties and here and Tidy Mom's Soupapalooza

Tuesday Talent Show #25

2012-02-20T20:00:00.000-07:00

Welcome back to the

TUESDAY TALENT SHOW

Chef In Training!

Come link up your latest projects, recipes, tutorials, finds and anything else in between!

Thank you so much for making the Tuesday Talent Show such a success! It is so fun to see what you all have been up to!

Here are some of my favorites from last week...

Framing a Wall Mount Television from Remodelaholic

Two Ingredient Cake from Lady in the Red Rocker

S'more Cookies from Couponing and Cooking

Valentine Decor Mantel from Southern Lovely

100 Grand Fudge from Crazy for Crust

Now lets party!

Here are the rules:

1. Follow Chef In Training!

2. Grab a button or add a link so others can come party too!

(buttons are on the right side bar)

3. Link up YOUR recipes, crafts, ideas, projects or fun posts to share.

(Please no etsy shops, giveaways or advertisements)

4. Link up to your post, not your main blog.

5. Visit some of the other links

and HAVE FUN!

Show off your latest and greatest talents at the Tuesday Talent Show every week here at Chef In Training!

Mouth Watering Monday: 15 St. Patricks Day Foods

2012-02-20T06:01:00.000-07:00

I hope you all had a great Valentine's Day yesterday! Now, I have a fun Mouth Watering Monday to get us all excited for the next big holiday, St. Patrick's day!

My husband's favorite color is green, so I get pretty into this holiday for him as far as food goes. We always kick it off with a big green breakfast! Here is a list of some foods you might find perfect to celebrate the fun holiday with! There is so much you could do with this holiday in terms of food.... rainbows, green, leprechauns, pot of gold....you name it!

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Thin Mint Truffles

from Cookin' Cowgirl

Rainbow Pancakes

from I am Baker

Green Velvet Cupcakes

from Love from the Oven

"You're my Pot o' Gold"

from it is what it is

Kissing the Blarney Stone Cupcakes

from Hello, Cupcake!

Green Fruit Salad

from Real Mom Kitchen

A Twist on Green Eggs and Ham

from The Girl Who Ate Everything

Mint Chocolate Chip Cookies

from Betty Crocker Recipes

Green Popcorn

from Skip to my Lou

St. Patrick's Day Cookies

from Amanda's Cookin

Rainbow Pudding

from Craftzine

Amazingly Easy Irish Soda Bread

from AllRecipes.com

St. Patty's Day Candy Pops

from Dollhouse Bake Shoppe

Rainbow Jell-O

from Sheek Shindigs

Rainbow Cupcakes

from Disney Family Fun

Hope this gives you some fun ideas to celebrate your St. Patrick's Day!

-Nikki

Linking up to these parties and here

Fool Proof Doughnuts with Cake Batter Glaze

2012-02-19T06:01:00.001-07:00

Okay, these are seriously the EASIEST doughnuts in the world to make! I mean, really, the dough comes from CANNED BISCUITS! They make for a fast and tasty after-school snack, or maybe a quick sweet craving for yourself! My family LOVED these and couldn't tell that they really came from a can!

You can dress up these doughnuts however you would like. I have seen people dip both sides in butter and then dip them in cinnamon/sugar. My favorite doughnut however, are the cake doughnuts. If you are an avid follower of my blog, you know what a true cake batter lover I am.... so of course, I whipped up a cake batter glaze and topped mine with sprinkles. They were heavenly!

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CANNED BISCUIT DOUGHNUTS

canned biscuits
oil for frying

Cut holes out of the center of the biscuits, reserving them for later to make doughnut holes.

Heat up some oil in a large pot on the stove about half an inch deep. You want to heat it over medium to medium high heat. Having them at this higher heat will help them absorb less oil because they will cook faster. You can test to see if the oil is ready by placing a doughnut hole in the oil. You will know its ready when it immediately starts to boil and sizzle.

Place some of your doughnuts in the oil and begin to cook.

Once the bottom side starts to brown, flip it over and cook the other side.

Once cooked, remove from heat and set on a paper towel on a plate to help absorb some of the access oil.

Repeat for remaining doughnuts and doughnut holes.

(Doughnut recipe idea came from Southern Plate)

CAKE BATTER GLAZE:

powdered sugar
1/2 cup yellow cake mix
milk
1 tsp. vanilla

Play around with the powered sugar and milk until you reach your desired consistency. You can add more cake mix to get more cake flavor as well.

Top with sprinkles!

Enjoy!

Linking up to these parties and here

my Remedy Giveaway Winner

2012-02-18T16:00:00.000-07:00

Thank you so much to my Remedy for this awesome giveaway! If you haven't checked out my Remedy or Boyish Chic, make sure to do so!

Without further ado,

the winner of the $10 gift certificate to my Remedy and the 1 month ad space on Boyish Chic goes to....

Zoo Keeper who said....

Congrats!

Please email me within the next 48 hours to claim your prize or another winner will be chosen!

Thanks so much for entering and a big thank you again to my Remedy!

Hope you all are having a great weekend!

Homemade Butterfingers

2012-02-18T06:01:00.000-07:00

My husband and I try whenever possible, to celebrate Valentine's Day the weekend before to beat all the lines and wait times. Everyone is typically saving their out-to-eat dinners and movies for Valentine's Day, so we are usually seated right away and have no problem doing what we wanted to do.

On Valentine's Day, I make a nice meal at home and he usually plans the activity. We usually include our kids on Valentine's Day because we had our "Date-night" before hand. For dessert this year, I made Homemade Butterfingers because it is one of my husbands favorite candy bars. They were a hit! Both my hubby and my daughter enjoyed them!

Best part of all...They only have 3 INGREDIENTS!

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HOMEMADE BUTTERFINGERS

recipe from: Plain Chicken

1 lb. candy corn
16oz jar peanut butter
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Enjoy!

Linking up to these parties and here

Olive Garden Breadsticks

2012-02-17T06:01:00.000-07:00

We LOVE bread in my home!

When I saw this recipe for Homemade Olive Garden Breadsticks, I definitely wanted to give them a try. These breadsticks are so good, and pretty easy to make! They would make a GREAT side dish to your meal!

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HOMEMADE OLIVE GARDEN BREADSTICKS
recipe from: Full Bellies. Happy Kids.

1 1/2 cups warm water (between 110 - 120 degrees F)
1 package active dry yeast
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon salt

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.In separate bowl, combine flour and salt.

Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.

Knead dough for a few minutes just until dough is smooth. Do not overknead!

Grease a cookie sheet. Pull off pieces of dough and roll out into strips.

Cover the dough and let sit in a warm place for 45 minutes to an hour.

Preheat your oven to 400 degrees F and once heated, pop in the bread sticks. In microwave, combine the following:

1 stick unsalted butter (or 1/2 cup margarine)
2 teaspoons garlic powder
1 teaspoons salt

After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture.

Then continue to bake. Bake for 5-8 more minutes.

Immediately upon removal from the oven brush the other half of the butter on the sticks.

Allow to cool for a few minutes before eating.

Enjoy!

Linking up to these parties and here

Vintage Printage Giveaway Winner!

2012-02-16T17:00:00.000-07:00

First, I want to say a HUGE thank you to Vintage Printage for the awesome giveaway! These cell phone cases are so cute and great quality!

Without further ado,

the winner of the custom Vintage Printage cell phone case is...

Stephanie and Hans Petrich who said....

Congrats! You are going to LOVE your cell phone case!

Please contact me within 48 hours to claim your prize or a new winner will be chosen!

If you didn't win, but still want a case...

I am pretty sure today is the last day at Vintage Printage to use code CITGIVES for 10% off!

Thanks again to all who entered and to Vintage Printage!

Enjoy your case!

Cake Batter Muddy Buddies

2012-02-16T06:01:00.000-07:00

Be sure and join me on Facebook for the latest updates on new recipes!

I LOVE Muddy Buddies....Puppy Chow....or whatever you like to call them! I also love fun spins on a great snack food! If you haven't checked out
Nutella Puppy Chow
be sure and do so! It is AMAZING!

Well, today I have another one for you!....

I don't know why, but I have a seriously obsession with all things "cake batter". Something about the flavor gets me craving it ALL THE TIME!

When I saw the recipe for Cake Batter Muddy Buddies (also known as Puppy Chow) I had to make it IMMEDIATELY! It is seriously so easy to whip up and has the sweet cake batter flavor that we love!

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CAKE BATTER MUDDY BUDDIES

recipe adapted from: So Very Blessed

Makes 5 cups

5 cups Chex cereal (I prefer the Rice Chex)
10 oz (5 squares) vanilla flavored Almond Bark
1 1/2 cups yellow cake mix
1/2 cup powdered sugar
vegetable shortening, optional

Pour 5 cups of Chex Cereal into a large bowl

In a large bag, put cake mix and powdered sugar and shake to mix evenly.

Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.

Pour Almond Bark over cereal, stirring and folding until the cereal is completely covered.

Pour the Almond Bark covered cereal into the large bag containing cake mix and powdered sugar.

Zip up the bag and shake until all the cereal is coated with the powdered mixture.

Enjoy!

Linking up to these parties and here

Creamy Chicken Marsala Pasta

2012-02-15T06:01:00.001-07:00

I hope you all had a wonderful Valentine's day yesterday!

I have a super yummy dinner recipe for you today. Since it is an Italian meal, I thought I would share a simple fact about me and Italian food.

I never go out to eat to Italian restaurants, unless I have a gift card or its a majority-wins group dinner. I know, I know, I am crazy. I hate paying lots of money for something that typically, is fairly cheap to make. So today, I have an Italian recipe that is yummy, fairly easy, and can be made in the comfort of your own home! I hope you like it as much as we did!

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CREAMY CHICKEN MARSALA PASTA

recipe from: What's Cookin, Chicago?

Makes: 4-6 servings

2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.

Boil water and cook pasta according to the directions.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.

Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.

Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

Enjoy!

Linking up to these parties and here

Tuesday Talent Show #24

2012-02-13T20:00:00.000-07:00

First off,

Be sure to enter, if you haven't already, the two giveaways going on right now on my blog...

Vintage Printage Giveaway

and

my Remedy Giveaway

both are super exciting so go check them out!

Welcome back to the

TUESDAY TALENT SHOW

Chef In Training!

Happy Valentine's Day!

Come link up your latest projects, recipes, tutorials, finds and anything else in between!

Thank you so much for making the Tuesday Talent Show such a success! It is so fun to see what you all have been up to!

Here are some of my favorites from last week...

Snickery Squares from Life's Simple Measures

Chocolate Chip Cookie Dough Cake from Crazy for Crust

Oreo Pudding Cake from O. Alouette

Love Frame Wreath from The Life and Times

Peanut Butter Fudge Pretzel Brownies from The Sweet Spot

If you were featured and would like a button from the left side bar.

Now lets party!

Here are the rules:

1. Follow Chef In Training!

2. Grab a button or add a link so others can come party too!

(buttons are on the right side bar)

3. Link up YOUR recipes, crafts, ideas, projects or fun posts to share.

(Please no etsy shops, giveaways or advertisements)

4. Link up to your post, not your main blog.

5. Visit some of the other links

and HAVE FUN!

Show off your latest and greatest talents at the Tuesday Talent Show every week here at Chef In Training!

my Remedy Giveaway!

2012-02-13T06:01:00.000-07:00

I have such a great giveaway for you today!

Remember this Sponsor Spotlight Post about Chef in Training's newest sponsor, my Remedy....

well, Jillian is back again today to offer a fabulous giveaway with my readers!

Here is a little message from Jillian:

"From my heart to your readers' - Happy Valentine's Day!! I believe that everyday should be a day filled with love - for your friend, neighbor, parents, significant other... That's why I'm giving away $10 to my shop (dedicated to promoting a positive lifestyle) so you can live in love everyday with my Remedy. Pay the love forward!....

AND

on top of the $10 gift certificate to my Remedy,

you also win a 200x100 ad space on my style blog, Boyish Chic, for one month!"

Okay, This is seriously a GREAT giveaway! You do not want to miss out!

Let me just refresh your memory of some of the amazing things at my Remedy, then go check it out for yourself and see all the unique and beautiful jewelry, apparel, accessories, and stationary!

Tranquil Necklace

Amber Ring

Retro Dove Ring

Tuxedo Bracelet

Want to win both the $10 gift certificate toward my Remedy and the 1 month ad space on Boyish Chic?!

Here is how to enter:

**Make sure to leave a separate comment for each entry!**

1. Visit my Remedy and then come back here and tell me what you would use your $10 gift certificate towards if you won....1 Entry

2. "Like" my Remedy on Facebook (tell her Chef in Training sent you) then come back and leave me a comment here letting me know you did so!....1 Entry

3. Become a follower of Jillian's Blog, Boyish Chic, and then come back here and leave me a comment here letting me know you did so!....1 Entry

4. Vote for Jillian's blog (ctrl "F" and type in Jillian, Click the heart in the corner of the picture) then come back here and let me know you did so....1 Entry

5. "Like" Chef in Training on Facebook, then come back and leave me a comment here letting me know you did so!....1 Entry

6. Follow Chef in Training then leave me a comment here letting me know you did so!....1 Entry

7. Blog, Facebook or Tweet about this giveaway (Tag Chef in Training or my Remedy) and then come back and leave me a comment here letting me know you did so!....up to 3 Entries

The giveaway will close Thursday, February 16th at midnight... and the winner will be announced on Friday, February 17th!

Good luck!

{Unbelievable} Carrot Cake

2012-02-12T06:01:00.000-07:00

Sorry about the lack of post yesterday. My sister got married this weekend, and it has been crazy busy to say the least, and I forgot to schedule one. But don't worry, I have a great post for you today!

Carrot cake is seriously delicious! My Aunt Suzie made this cake for a family get together a couple weeks ago and it was seriously amazing! If you like carrot cake, you will need to try out this recipe! It is definitely a keeper!

Pin It

UNBELIEVABLE CARROT CAKE AND CREAM CHEESE FROSTING

Recipe from: Mel's Kitchen Cafe

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 lb. medium carrots (6 to 7 large carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 cups vegetable or canola oil

Frosting(If making a 9-inch layered cake, you can double the frosting recipe to cover the entire cake)

8 ounces cream cheese, softened to room temperature
5 tablespoons butter softened to room temperature
1 tablespoon sour cream, light or regular
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar (4 1/2 ounces)

Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don’t have a food processor.

In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.

Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9x13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don’t plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.

When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!

Enjoy!

Linking up to these parties and here

Kneaders Raspberry Bread Pudding

2012-02-10T06:01:00.000-07:00

My younger sister is getting married today! I thought this would be the perfect recipe to share on this blissful day....because this recipe truly is blissful!

I was just recently introduced to Kneaders earlier last year. I am a big sandwich fan, and convenient enough, that is what this restaurant specializes in! Aside from their yummy sandwiches, they have some delicious desserts, this Raspberry Bread Pudding being one of them. You could say it was love at first bite for me. Ever since my first bite, I have been on the lookout for a copy cat or similar recipe. Thanks to Pinterest, I have now found one! This could be a dangerous thing for me!

You will love the sweetness and fruitiness that this bread pudding offers!

Pin It

KNEADERS COPY-CAT RASPBERRY BREAD PUDDING
recipe from: Purple Chocolat Home

1 1/2 loaves aged, white bread
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla

5 C. raspberries, fresh or frozen
1 C. sugar
1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla.

Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.

Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.

Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.

Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.

Top with the remaining bread.

Bake 40 minutes at 375.

Serve warm topped with vanilla cream sauce.

(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce

1 1/3 C. butter
5 T. flour
3 C. heavy cream
1/2 tsp. salt
2 tsp vanilla
2/3 C. sugar

Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.

Enjoy!

Linking up to these parties and here

Uncommon Designs Giveaway Winner

2012-02-09T16:00:00.000-07:00

First, I want to say a big thank you to Uncommon Designs for providing this great giveaway! This towel is seriously SO cute!

Without further ado, the winner of the Valentine's Day Ruffled Towel is....

#1 Elysa Henegar who said:

Congrats Elysa!

Please contact me within the next 48 hours to claim your prize or a new winner will be chosen!

Thanks so much to all who entered and again a big thank you to Uncommon Designs!

If you haven't yet, be sure to enter the Vintage Printage Giveaway going on right now!

Vintage Printage Giveaway!!!

2012-02-09T06:01:00.000-07:00

I am super excited to introduce you to today's giveaway from Vintage Printage!

Vintage Printage is a company that specializes in cell phone case designs among other things as well! They so do custom designs from scratch and can change up any style/font/colors for most case designs you see listed. Meg is a doll to work with and delivers quality and professional cases and products!

These cell phone cases are just about some of the cutest and most fun cases you will find! I feel in love with them! Here are some of my favorites from Vintage Printage.

Rainbow Chevron Personalized Monogram

Colonel Mustard

Vintage Dot Personalized Monogram

Argyle Personalized Monogram

Check out Vintage Printage right now if you haven't already....because guess what?!

Vintage Printage is giving away one cell phone case to one of Chef in Training's lucky followers!

That's right!...One case of the winners choice!

Want to win?!?!

Here is how to enter:

**Make sure to leave a separate comment for each entry!**

1. Visit Vintage Printage and tell me what case you would pick if you won! Then come back and leave me a comment here telling me....1 Entry

2. "Like" Vintage Printage on Facebook, (tell her Chef in Training sent you) then come back and leave me a comment here letting me know you did so!....1 Entry

3. "Like" Chef in Training on Facebook, then come back and leave me a comment here letting me know you did so!....1 Entry

4. Be a new follower on Chef in Training's "Linky Followers" (Click the "Follow Me" inside the box) then leave me a comment here letting me know you did so!....1 Entry

5. Become a follower of Meg's Blog, Big Red Clifford, and then come back here and leave me a comment here letting me know you did so!....1 Entry

6. Blog, Facebook or Tweet about this giveaway (Tag Chef in Training) and then come back and leave me a comment here letting me know you did so!....up to 3 Entries

The giveaway will close Wednesday, February 15th at midnight and a winner will be announced Thursday, February 16th.

Good Luck!

Can't wait to find out if you win the giveaway?!....

Vintage Printage made a custom discount code for all Chef in Training followers for you to take advantage of!

(Also, the winner of the Uncommon Designs giveaway will be announced today at 4:00 pm MST)

Snickerdoodle Blondies

2012-02-08T06:01:00.000-07:00

First off, rumor has it that Blogger is getting rid of the Google Friend Connect "Followers" soon. I would still love to have you follow along. You may have seen on other blogs, there is a new "Linky Follow" gaget, adding a new way to follow the blogs you love. I would love to have you follow along! Under the "Follow Me" you will find my Linky Followers. Simply click the "Follow Me" inside the box and it will direct you from there! I appreciate all of your support. It means the world to me!

Now onto today's recipe!...

We were visiting my sister's future in laws for a party recently. Her cute sister-in-law, Jenny, brought these scrumptious blondies and they were gone in a matter of minutes....they really are AMAZING! She gave me the recipe and I could hardly wait to make a batch of my own! If you like cinnamon/sugar combos, this is the perfect dessert for you!

Pin It

SNICKERDOODLE BLONDIES
recipe from: Lick the Bowl Good

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
1/2 cup cinnamon chips (you can omit them if you would like)
2 tablespoons white sugar (for topping)
2 teaspoons cinnamon (for topping)

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

Sift together flour, baking powder, cinnamon and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Stir in the flour mixture until well blended, then mix in cinnamon chips if using. Spread evenly in prepared pan. Mixture will be thick and resemble cookie dough. (I used my hands to press it down and smooth the top).

Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

Enjoy!

Linking up to these parties and here

Sponsor Spotlight: My Remedy and Boyish Chic

2012-02-07T01:00:00.000-07:00

I am SO excited to introduce you to Chef in Training's newest Sponsor, My Remedy.

My Remedy is not just a brand; it's a lifestyle committed to positive, encouraging ideas. Jillian Pfund, the creator of my Remedy, wanted to focus her designs on igniting a movement of living in love.

My Remedy is an amazing shop that features eco-friendly stunning, beautiful and unique apparel, jewelry, accessories, stationary, and custom design. You will find that some pieces (particularly the jewelry) are one of a kind. Jillian, the face behind My Remedy, is a fashonista and graphic designer and is AMAZING at what she does. Go take a look at her shop, My Remedy and see for yourself! I could seriously browse that site all day long. I love her style and can't wait to own many of her pieces.

Here are some items at My Remedy that caught my eye.

I love this Amber Ring. The color and look is absolutely gorgeous.

The look of this Tuxedo Bracelet is unique and beautiful.

This Winged Necklace immediately caught my eye.

Hand Knit Flower Scarf/Shawl

Give a Hoot Hoodie

Aside from running her My Remedy business, Jillian also keeps up an amazing blog, Boyish Chic. At Boyish Chic, you can find Jillian talking about style and how to dress up simple looks. Jillian gets her fashion ideas from experience and travel. Her favorite muse is Paris and the looks she creates with the inspiration are phenomenal.

Some of my personal favorite posts include:

Minneapolis Thrifted

Making a Fancy Dress Wearable for Everyday

This one made me so happy to read because I LOVE Fancy Dresses but needed the inspiration on how to dress them down to look more casual!

Film to Fashion

I loved this post because she showed how to make fashion you like in movies a reality for you.

Be sure and check out both my Remedy and Boyish Chic, and let Jillian know Nikki from Chef in Training sent you!

Enjoy! You are absolutely going to love her work!

Tuesday Talent Show #23

2012-02-06T20:00:00.000-07:00

Welcome back to the

TUESDAY TALENT SHOW

Chef In Training!

Come link up your latest projects, recipes, tutorials, finds and anything else in between!

Thank you so much for making the Tuesday Talent Show such a success! It is so fun to see what you all have been up to!

Here are some of my favorites from last week...

My mouth started watering instantly when I saw this Twice Baked Potato Casserole from Polish the Stars. I cannot even wait to get cooking this in my kitchen!

Rae Gun Ramblings linked up this great tutorial on how to make a Big Bow Pillow Case. I love the whole look of it!

I know the Super Bowl is over now, but these Chocolate Oatmeal Cream Pie Football cookies from Shugary Sweets are just too cute not to feature! They look delicious!

Need a yummy Breakfast idea?! I think these Pomegranate Cream Crepes from Will Cook for Smiles sound divine!

I love the simplicity of this Love One Another Heart Pillow from Uncommon Designs. Its beautiful and sends a great message for Valentine's.

If you were featured and would like a button from the left side bar.

Now lets party!

Here are the rules:

1. Follow Chef In Training!

2. Grab a button or add a link so others can come party too!

(buttons are on the right side bar)

3. Link up YOUR recipes, crafts, ideas, projects or fun posts to share.

(Please no etsy shops, giveaways or advertisements)

4. Link up to your post, not your main blog.

5. Visit some of the other links

and HAVE FUN!

Show off your latest and greatest talents at the Tuesday Talent Show every week here at Chef In Training!

Mouth Watering Monday: 20 Breakfast in Bed Ideas for your Sweetheart

2012-02-06T06:01:00.000-07:00

Valentine's Day is fast approaching. Breakfast in bed is something I wish happened a little more often around my home. Sadly, my husband doesn't cook ~~much~~ at all.... so if it is to be, it is up to me! :) He deserves to get some breakfast in bed though, he is an extremely hard worker and I am more than happy to show some love his way! One of the ways I show my love to him is through my food...so for me, breakfast in bed would be the perfect way to wake up in the morning.

I have put a list of special breakfast ideas that I think any person would love to wake up to, especially on the day of love, a.k.a. Valentine's Day! I hope you find some of these as delicious as I have!

Pin It

Blackberry Cobbler Waffles

from How Sweet It Is

Baked Doughnuts

from Mel's Kitchen Cafe

Red Velvet Crepes with "The Goodness"

Baked French Toast Casserole with Praline Topping

from Brown Eyed Baker

Spinach, Mushroom, and Feta Crustless Quiche

from Budget Bytes

Stuffed French Toast

Overnight Creme Brulee French Toast

Sticky Bun Breakfast Ring

from All Things Delicious

Cake Batter Cinnamon Rolls

Red Velvet Pancakes

from Something Swanky

Sugar Crumb Crispies

Banana Bread Pancakes

Cinnamon Breakfast Muffins

from Shugary Sweets

Cinnamon Roll Waffles

Red Velvet Hot Chocolate

from Une Deux Senses

Coffeecake Muffins
from Brown Eyed Baker

Buttermilk Pancakes with AMAZING Buttermilk Syrup

Red Velvet Bread Pudding

from Taste and Tell

Cinnamon Roll Cake

Breakfast Tacos

from Annie's Eats

Enjoy!
-Nikki

Linking up to these parties and here

Macadamia Fudge Torte

2012-02-05T06:01:00.000-07:00

Seriously.

Does this recipe name not make you want a bite....right now?!
This dessert is seriously DIVINE!

The last couple weeks and the next couple as well have been and will be some of the busiest for my family. My sister gets married on FRIDAY! With the big wedding coming up, my extended family is flying/driving in from out of town. This past week has been a lot of fun getting to hang out with them. My grandma whipped up this dessert and our family went CRAZY for it! It is found in her cookbook she gave us, so I am not sure where the recipe originates from, but it is seriously amazing!

Pin It

MACADAMIA FUDGE TORTE

FILLING:

1/3 cup low-fat sweetened condensed milk
1/2 cup semi sweet chocolate chips

CAKE:

1 pkg. Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/2 tsp cinnamon, optional (I am not a huge chocolate-cinnamon fan so I omit this, but you can add up to the given amount if you like the chocolate-cinnamon combo)
1/3 cup oil
1 (16 oz) can sliced pears in light syrup, drained
2 eggs
1/2 cup chopped macadamia nuts or pecans
2 tsp water

SAUCE:

1 (17 oz) jar butterscotch caramel fudge ice cream topping
1/3 cup milk

Heat oven to 350 degrees F.

Spray 9 or 10 inch springform pan with Pam.

Combine filling ingredients in small saucepan. Cook over medium-low heat until chocolate is melted, stirring constantly.

In a large bowl, combine cake mix, cinnamon, and oil. Blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry)

Blend pears in blender or food processor until smooth.

In a large bowl, combine (2 1/2 cups of the cake mixture, pureed pears and eggs. Beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in pan. Drop filling by spoonfuls over batter.

Stir nuts and water into remaining cake mixture and sprinkle over filling.

Bake at 350 degrees F for 45-50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool for 1 1/2 hours.

In a small saucepan, combine sauce ingredients, cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream.

Enjoy!

Linking up to these parties and here

Red Velvet Crepes with The Goodness

2012-02-04T06:01:00.000-07:00

Are you looking for the perfect breakfast to serve your sweetheart....or your kids....or yourself this Valentine's Day or any day for that matter!?! (okay, because let's be honest, I would TOTALLY make these for myself! haha!)

Look no further, because this is it!

I served this to my hubby and he told me it was just about one of the best things he has ever had the privilege of tasting! In other words, he LOVED it!

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RED VELVET CREPES AND THE GOODNESS
recipe from: Taste and Tell

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sifted cocoa powder
2 cups buttermilk
1 1/4 cups milk
1 large egg
1 teaspoon vanilla extract
3 tablespoons sugar
2 tablespoons red food coloring
2 tablespoons butter, melted

In a large bowl, combine the flour, baking powder, baking soda, salt and cocoa powder. Mix well; set aside.

In another large bowl, combine the buttermilk, milk, egg, vanilla, sugar, red food coloring and melted butter. Whisk until smooth.

Combine the dry ingredients with the wet ingredients. Stir until smooth.

Heat an 8-inch nonstick skillet over medium heat. When the skillet is hot, ladle a small amount of the batter into the pan. I found for my pan, the perfect amount was just under 1/4 cup of batter. Lifting the pan off of the heat, swirl the batter around the bottom of the pan, coating the whole bottom of the pan. You want it to be as thin as possible, while coating the whole pan. Return to the heat and cook until the batter has lost it’s shine, then flip and cook on the opposite side. Remove from the pan and keep warm in an oven set to 200°F. Repeat with the remaining batter.

The Goodness Filling

8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 cup cool whip

In a bowl, beat the cream cheese until smooth. Beat in the powdered sugar and cool whip

Chocolate Drizzle

2 ounces chocolate chips
2 1/2 tablespoons cream

Place the chocolate chips in a bowl. In a separate bowl, heat the cream in the microwave until boiling. Pour over the chocolate chips and let sit for a couple of mintues. Stir together until the chocolate is completely melted and smooth.

Assemble the crepes:

Fill each crepe with a bit of the Goodness. Roll up, sift powdered sugar on top, and then drizzle on chocolate.

Enjoy!

Linking up to these parties and here

11 "Healthier" Super Bowl Food Options with Link Up

2012-02-03T06:01:00.000-07:00

So, you may have seen the 25 Super Bowl Appetizer and Treat Ideas, and I recognize some of you are on faithful diets. After getting some requests, I have put together a small list of "Healthier" Super Bowl food options! I hope you enjoy some of these!

If you have any healthy appetizer/treat recipes that you have made, and would like to share, please do! So that we can serve at our super bowl parties!

Healthy Sweet Potato Skins

from Pinch of Yum

Fruit Salsa with Cinnamon Chips

Baked Southwestern Egg Rolls with Avocado Ranch

Fruit Kabobs

from Tablespoon

Healthier Artichoke Dip

from Martha Stewart

Healthy Chicken Nuggets

Corn Salsa

Greek Puff Pastry Appetizer

from Shugary Sweets

Weight Watchers Salsa Roll Ups

No Bake Energy Bites

Raw Zucchini Squash Sandwiches
from Vegan Yack Attack

Slow Cooker Chicken Cordon Bleu

2012-02-02T06:01:00.000-07:00

Be sure and join me on Facebook for the latest updates on new recipes!

First things first...

I am sure you all have noticed my AMAZING new blog design. I am seriously IN LOVE with it! Ashton, from Something Swanky Blog Designs (and one of my favorite blogs Something Swanky) did the design and let me tell you, she is OUTSTANDING at what she does! I think her work speaks for itself! So if you are in the market for a blog design or any fun blog features, check out Something Swanky Blog Designs. She is so easy to work with and takes your vision and makes it come to life.

Thanks again, Ashton! It is PERFECT!

Now onto today's recipe....

I LOVE Chicken Cordon Bleu, but hate all the work of it. My husband requested it the other day, so seeing as the crock pot is my favorite appliance, I googled Crock Pot Chicken Cordon Bleu, and this sounded like the best recipe that I saw. I whipped it up in literally minutes and it was ready for dinner time. My whole family loved it, including my picky toddler!

Pin It

SLOW COOKER CHICKEN CORDON BLEU
recipe from: AllRecipes.com

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.

Layer chicken breasts over the sauce.

Cover with slices of ham and then Swiss cheese.

Pour the remaining soup over the layers, stirring a little to distribute between layers.

Sprinkle the stuffing on top, and drizzle butter over stuffing.

Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Enjoy!

Linking up to these parties and here

HEALTHY Baked Chicken Nuggets

2012-02-01T13:30:00.000-07:00

Be sure and join me on Facebook for the latest updates on new recipes!

I am always on the look out for new lunch foods for my toddler. She is a very picky eater and I would love to have her get the most nutrition possible. These HEALTHY Chicken Nuggets were a winner for both of us! She gobbled them right up! (I may have, too!)

These would also be great for a Healthy Superbowl Snack! When I think of Super Bowl foods, I think of fast finger foods that are easy accessible and that people will love...and I think these would be a great option if you are looking for a healthier alternative!

For more ideas on Super Bowl Appetizer/Treat Ideas click here!

Pin It

HEALTHY BAKED CHICKEN NUGGETS
recipe from: Skinny Taste

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.

Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another 4 - 5 minutes or until cooked though.

Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 pts
Calories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g

Enjoy!

Linking up to these parties and here

Uncommon Designs Giveaway! Valentine's Day Ruffled Towel

2012-02-01T06:01:00.000-07:00

I am excited to introduce you to today's giveaway. I love decorating for the holidays or having holiday themed items around my home.

Today, we have a super cute giveaway from Uncommon Designs!

Uncommon Designs is a sponsor of Chef in Training and is a blog done by two cute sister-in-laws, Bonnie and Tricia. You can get to know them more HERE. These two girls are super talented at what they do and it is apparent in their work. You know you are going to get a great quality product when their name is attached to it.

This giveaway is for one adorable Valentine's Day ruffled towel! This would make the perfect gift or accessory for your bath or kitchen and would make for a cute Valentine's Day decoration!

I absolutely love the colors and look of it!

The main fabric is Hideaway by Moda Fabrics. It is accented by a red and pink small heart print ruffle. The towel is finished off sweet red pom pom fringe. The main fabric is a turquoise background as pictued in the fabric swatch. The towel photos appear more blue, but are the turquoise color.

The towel is 19 1/4 inches wide and 22 1/2 inches long. Cost $15.50

Want to win this ADORABLE towel?!

Here's how:

Make sure to leave a separate comment for each entry!

Mandatory Entries:

1. Follow Uncommon Designs and leave a comment here letting me know you did so!

2. "Like Uncommon Designs and leave me a comment here to let me know you did so! (If you don't have facebook you can choose to follow Uncommon Designs through Twitter or Pinterest or all of the above)

Additional Entries:

3. Visit UncommonFabrics and tell me what your favorite fabric is!

4. "Like" Chef in Training on Facebook and leave a comment here letting me know you did so!

5. Follow Chef in Training on Pinterest and leave me a comment letting me know you did so!

6. Follow Chef in Training and leave me a comment here to let me know you did so!

The Giveaway will go until midnight on Tuesday, February 7th and the winner will be announced on Wednesday, February 8th.

Good Luck!

Tuesday Talent Show #22

2012-01-30T20:00:00.002-07:00

Welcome back to the

TUESDAY TALENT SHOW

Chef In Training!

Come link up your latest projects, recipes, tutorials, finds and anything else in between!

Thank you so much for making the Tuesday Talent Show such a success! It is so fun to see what you all have been up to!

Here are some of my favorites from last week...

Valentine's Day is coming up, and this Easy Felt Ruffled Heart Wreath from The Reno-Sparks Mom is the perfect decoration! It is so pretty!

This Pineapple Fried Rice from Like Mother, Like Daughter sounds absolutely wonderful right now! Yum!

Tis the season for soup, and this Homemade Chicken Noodle Soup from Scattered Thoughts of a Crafty Mom sounds like the perfect soup to try out!

Nesselrodes...365 shows us a super cute wreath that she made for Valentine's Day! I love it!

Okay, is it just me, or do these Creamy Enchiladas have your mouth watering, too?! Check out My Blog Review to get the amazing recipe!

If you were featured and would like a button, grab one from the left side bar.

Now lets party!

Here are the rules:

1. Follow Chef In Training!

2. Grab a button or add a link so others can come party too!

(buttons are on the right side bar)

3. Link up YOUR recipes, crafts, ideas, projects or fun posts to share.

(Please no etsy shops, giveaways or advertisements)

4. Link up to your post, not your main blog.

5. Visit some of the other links

and HAVE FUN!

Show off your latest and greatest talents at the Tuesday Talent Show every week here at Chef In Training!