Chocolate Cherry Bars

You'd better believe this will be making an appearance in the coming month. In my family at least, June is THE month to be born. Heck, don't limit it to family and I swear I know of someone celebrating every other day.

My mom has been making this super easy chocolate cherry cake as long as I can remember. It was automatically on my dad's birthday menu year after year. I will often keep a can of cherry pie filling and chocolate cake mix in the pantry so it won't require a trip to the store and dessert can be thrown together quickly. Best part is that it won't taste like it.

HEAVEN comes in a 9x13 pan.

And if you are a chocolate frosting fan, you're in luck. It's super fudgy in a Texas Sheet Cake kind of way, and there are no cake decorating skills required.

I guarantee all your June babies will be pleased.

 

Chocolate Cherry Bars

 

Author: Erin (adapted from a Pillsbury recipe)

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Ingredients

• Cake


• 1 box of chocolate cake mix


• 1 can cherry pie filling (21 oz.)


• 1 tsp. vanilla extract


• 3 eggs, lightly beaten


• Frosting


• 1 c. sugar


• 1/3 c. milk


• 5 tsp. butter


• 1 c. semisweet chocolate chips (one 6 oz. package)

Instructions

1. Preheat oven to 350. Grease or spray a 9x13 pan.


2. Mix together all cake ingredients until well blended, and pour into prepared pan.


3. Bake 25-35 minutes, or until toothpick comes out clean.


4. In a saucepan, combine sugar, milk and butter.


5. Bring to a boil and cook for 1 minute, stirring constantly.


6. Remove from pan from heat and stir in chocolate chips until smooth.


7. Pour frosting over warm bars, and spread to edges.


8. Allow to cool completely and cut into bars.

 

Notes

I have had good results with any kind of devil's food or fudge cake mix. You can definitely mix this cake by hand. A mixer works fine too but tends to crush the cherries, so they might not be as obvious in the finished product.

3.2.1230

Quick Salsa Chicken

No one wants to turn an oven on when its 80 degrees + outside, especially not me! This recipe is an easy, super fast one that works really well for summer. I first saw it in a Betty Crocker magazine a few years back and it has made regular appearances on our menu ever since. In the fall, winter and spring I am 100% organized when it comes to our dinner menus. I plan them out in advance, do grocery shopping on Sundays and know what I am making every night of the week. Since the weather has been warm here I have not planned one meal. ;)

This is one of those recipes where you will likely have most of the ingredients already on hand. So if a summer day starts winding down and you realize you have NO plan for dinner, remember this one and dinner will be on the table in 15-20 minutes.

~Wendy

Quick Salsa Chicken

 

Author: Wendy

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

• 1 c. uncooked white or brown rice


• 2 c. water


• 4 boneless, skinless chicken breasts


• 2 Tbsp olive oil


• 1 medium zucchini, chopped up (about 2 cups)


• 1 c. mild salsa


• 1 can sweet corn niblets


• 1/4 c. sour cream


• 2 Tbsp cilantro, chopped (optional)

Instructions

1. Cook rice in the water as directed on its package.


2. Meanwhile between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick.


3. In a 12-in skillet, heat 1 Tbsp of the olive oil over medium-high heat. Sprinkle chicken with salt & pepper and cook in the oil for 6-10 minutes, turning once, until golden brown and cooked through the middle. Remove the chicken from the pan and wrap to keep warm with foil.


4. In the same skillet heat the remaining olive oil.


5. Add the zucchini and cook for 2-3 minutes.


6. Add the salsa and corn, reduce the heat to medium; cook for 2 minutes or until thoroughly heated.


7. Serve the chicken over rice, and top with the vegetable/salsa medley. Top with sour cream and cilantro leaves.

 

Notes

You can cook the chicken breasts on the grill instead of a skillet. While the chicken is cooking follow the instructions for the vegetable medley using the skillet.

3.2.1230

 

Pineapple Coconut Rum Slush

Memorial Day weekend is upon us and I have a perfect, easy drink recipe for you! I have no idea from where it originated (except for from my mother-in-law) but whoever came up with it is a genius! I love trying out different and/or special drinks when I'm having company over, but sometimes I end up having to buy like 5 different kinds of alcohol and spending as much on them as I did on the food! Plus, it can really stink to have to be reading the recipe, measuring, reading again, mixing, reading again...ugh! This is one you could put your 5-year-old in charge of. Well, not mine of course because that's just not right -- she spills every liquid she can find and then that would be such a waste of a great drink! ;)
With just four -- that's right -- FOUR simple, you-can-find-all-of-them-in-your-local-grocery-store ingredients, it's an easy drink to add to your party without much fuss.

~Leah

Pineapple Coconut Rum Slush

Recipe Type: Beverage

Author: Leah

Prep time: 5 mins

Cook time: 12 hours

Total time: 12 hours 5 mins

Serves: 10-12

Ingredients

• 1 (46 oz) can pineapple juice


• 1 (15 oz) can cream of coconut


• Rum


• Lemon-lime soda


• optional garnishes


• Fresh pineapple


• Maraschino cherries


• Lime


• Oranges

Instructions

1. Pour all of the pineapple juice and cream of coconut in a medium to large mixing bowl and stir. Fill the can from the cream of coconut with rum and add that to the pineapple/coconut mixture and stir well.


2. Cover the bowl and freeze overnight, stirring very few hours (don't set your alarm or anything! :)) to create a slush.


3. When ready to serve, scoop the slush to fill whatever cup you're using 1/2 to 3/4 full and pour lemon-lime soda over the top to fill the glass.


4. Place the unused slush back in the freezer for refills.

Notes

Cream of coconut can usually be found near ethnic foods...Thai, Hispanic...if you can't find it, just ask...it's most likely your store carries it and you just haven't seen it before! It's best to make this the day before a party to give it ample time to freeze. I usually try to make it before lunchtime the day before so I can get some stirs in throughout the day before I go to bed. Then I get up, give it another stir, and voila!

3.2.1230

 

 

Thai Quinoa Chicken

I'm fairly new to the quinoa world and when I came across this recipe on Pinterest from How Sweet It Is, I knew I would have to try it. The list of ingredients just sounded so flavorful and delicious that I figured it would be really tasty for a "healthy dish." Don't get me wrong, I know there are plenty of good-for-you dishes that are super yummy, but I've also experienced my share of bland misses. This one was far from a miss! It was sooooo good! My hubby and I couldn't get enough! He kept saying, "This is so good. Man, this is good. You need to make this again!" And I have! It's a little heavy on the cilantro which is a major plus in my book, but if you only somewhat like cilantro or just tolerate it (like my guy), you may want to cut it back a little bit.

~Leah

 

Thai Quinoa Chicken

Recipe Type: Dinner or side

Author: Leah (from How Sweet It Is)

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 2

Ingredients

• 1/2 cup uncooked quinoa, rinsed


• 1 chicken breast, cooked and shredded


• 1/3 cup chopped carrots


• 1/3 cup shelled edamame


• 1/3 cup chopped green onions


• 1/4 cup chopped peanuts


• 1/4 cup freshly chopped cilantro


• 1 cup chicken broth (optional)


• Sauce


• 2 tablespoons sweet chili sauce


• 1 tablespoon rice vinegar


• 1 tablespoon canned coconut milk


• 1/2 tablespoon brown sugar


• 1 teaspoon creamy peanut butter (it mixes in easier if it's melted)


• 1 garlic clove


• 1/2 lime, juice


• 1/8 teaspoon ground ginger

Instructions

1. Prepare quinoa according to directions. This is where the optional chicken broth comes in. You can use water but I prefer to use the broth.


2. While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine.


3. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat.


4. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro.

3.2.1230

 

Butter Burgers

I was watching some man-grilling-in-nature show on PBS one day (I have no idea why) and they were demonstrating different ways to cook dinner recipes on a grill. I'm actually intrigued by this topic. Did you know that you can make cobbler on a grill? One day I'll venture out on a limb and try a grilled pizza, but not today. I much prefer a great grilled burger. The man-grilling-in-nature show caught my attention because of a small addition they made to the typical grilled burger. They suggested folding the meat around a piece of butter before putting it on the grill. Genius!! I know it sounds weird, but seriously TRY THIS!!! I of course had to fru-fru mine up a bit with herbed butter, but anyway you try it, it makes the burger juicier. The butter melts when it cooks and kind of slides into all parts of the burger- so yummy! Even though I'll eat turkey burgers, I'm sure we can all agree that they could use some "juicy-ing up". So here's your solution...butter in the burger!!

For this recipe, feel free to substitute herbs that you love for the ones I used. You could also leave out the herbs and substitute fun seasonings like chili powder, paprika, powdered onion...lots of options. The weather is warming up so you should have ample opportunity to give this a whirl. Thank you PBS for this lovely addition to my burger!

~Wendy

Butter Burgers

Recipe Type: Dinner

Author: Wendy

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 4

Ingredients

• 1 lb ground beef, sirloin or turkey


• 4 Tbsp butter, softened


• 1 tsp garlic powder


• 2 tsp basil


• 1 tsp oregano


• 1/2 tsp black pepper


• 1/2 tsp salt


• 4 slices of cheese, monterrey jack recommended

Instructions

1. Add all of the herbs and seasoning to the softened butter, stir until combined.


2. Form the softened butter back into a block or long tube-shape and wrap in plastic wrap. Place in the freezer for 10-15 minutes


3. While the butter is hardening back up, fire up your grill to medium, medium-high heat


4. Form your ground beef into four 1/4-lb patties leaving an indent the size of your thumb in the middle.


5. Take the butter from the freezer and cut it into four 1-Tbsp sized pieces. Put one piece in the center of each burger patty and wrap the burger around the butter, hiding it completely. Flatten the burgers out slightly for even cooking.


6. Cook the burgers on the grill to your desired temperature and top with cheese just before removing from the grill.

3.2.1230

 

Banana Nutella Muffins

I didn't discover Nutella until about 3 years ago. Sad, isn't it? To go 31 years without Nutella? I LOVE the stuff. I also really appreciate that Nutella commercial running lately that tries to convince you its actually a healthy way for kids to start their day. I'm not buying it, but I do appreciate it. If you like Nutella, I hope you've had the chance to try some of its healthier "cousins". There is a brand called Justins that I like a lot. They sell almond chocolate butter, peanut butter, hazelnut chocolate butter and a bunch of other all-natural forms of nut butters. You can buy it at most grocery stores. I'm not sure where I originally ran across this recipe, but it comes from another food blogger called Tastefully Julie. It calls for Nutella which I didn't have that day so I substituted Justin's almond chocolate butter in for regular Nutella and had spectacular results, so feel free to be creative!

These are very easy to make. So easy that you should add them to your Mother's Day brunch plan next Sunday. She is sure to love them! If you have other plans, save this recipe for the next time you have over-ripe bananas sitting on your counter. I actually have 3 sitting across the counter from me right now. Its a good thing that I have the perfect place to use them. :)

Happy Mothers Day to all of the moms out there! Its a crazy, wonderful, maddening, unbelievable, amazing journey we're all on. I would vote for celebrating moms more than once "officially" each year...but what do I know? I hope you enjoy!

~Wendy

Banana Nutella Muffins

Recipe Type: Breakfast

Author: Wendy

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 10

Ingredients

• 1 c. all-purpose flour


• ½ c. whole wheat flour (or another ½ cup all-purpose flour)


• 1 tsp baking soda


• 1 tsp baking powder


• ½ tsp salt


• 2 over-ripe bananas, mashed


• ¾ c. white sugar


• 1 egg, lightly beaten


• ⅓ cup oil


• 10 teaspoons Nutella

Instructions

1. Preheat oven to 375 degrees F. Grease or spray 10 muffin cups, or line with muffin papers.


2. In a large bowl, combine flours, baking soda, baking powder and salt.


3. In a smaller bowl, beat together bananas, sugar, egg and oil.


4. Add the banana mixture to the dry ingredients and mix until just moistened. Spoon batter into prepared muffin cups.


5. Spoon a dollop of Nutella onto each muffin and swirl together well.


6. Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean.

3.2.1230

 

Avocado Ranch Chicken Enchiladas

I promise you won't need Cinco de Mayo as a reason to make these awesome enchiladas. But if you are looking for a way to celebrate that won't require showing an ID, look no further. Plus, getting up the next morning will be a lot more pleasant.

I'll eat avocados in any way, shape, or form and they drew me to this recipe in the first place. The addition of the ranch dip is mine and happened quite by accident. Mostly because I was being distracted by a small child (or three)  in the grocery store and also because I apparently can't read. Anyway, all said and done I'm glad I bought veggie dip instead of sour cream because it was delicious.

Moral of the story? Ranch = Awesome.

And since grocery store mishaps are kind of a thing with me, I confess that I accidentally bought cheddar instead of jack cheese for the enchiladas in the picture above. Cheddar was good, but I definitely prefer the melty-ness of monteray jack.

Avocado Ranch Chicken Enchiladas

Author: Erin (adapted from The Novice Chef)

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 5-6

Ingredients

• Sauce


• 1 T butter


• 4 oz. can green chilis, drained


• 2 garlic cloves, minced


• 1 T flour


• 1 cup chicken broth


• 1 tsp. cumin


• 1/4 tsp fresh ground pepper


• 1/4 cup chopped cilantro


• 1 cup medium salsa verde


• 1/2 cup sour cream based, ranch flavored veggie dip


• Enchiladas


• 3 c. chopped cooked chicken breasts (3-4 breasts)


• 2 c. shredded monteray jack cheese


• 1 small onion, chopped


• 3 avocados, peeled and chopped


• 8-10 flour tortillas

Instructions

1. Pre-heat oven to 375.


2. Melt butter in a pan over medium-high heat. Saute green chilis and garlic for 1 minute.


3. Sprinkle in flour and cook for 2 minutes, stirring constantly.


4. Whisk chicken broth, cumin, and pepper into pan. Allow mixture to come to a boil, then remove from heat.


5. Stir in cilantro, salsa verde, and ranch veggie dip.


6. In a separate bowl, gently toss together chopped chicken, onion, 1 cup of jack cheese, and avocado.


7. Grease a 9x13 pan and spread 3/4 cup of sauce in the bottom.


8. Divide chicken mixture between tortillas, roll, and place seam side down in pan.


9. Pour sauce over enchiladas and top with remaining cheese. Bake for 20 minutes or until bubbling. Serve immediately.

3.2.1230