Tuesday, February 13, 2018

Quick and Easy Chocolate Cherry Cake
























A cake so easy to make and yet so delicious you will make it time and time again.  This would be perfect for Valentine’s day! You will love this rich, moist cake any time of year!

Quick and Easy Chocolate Cherry Cake
Cake
1 box (15.25 ounce) devils food cake mix
3 large eggs
1/4 cup canola oil
1 teaspoon almond extract
1 can (21 ounce) cherry pie filling

Chocolate Glaze
3 tablespoons of butter
2 tablespoons of corn syrup
3/4 cup semi-sweet chocolate chips
1/4 teaspoon vanilla
maraschino cherries 























Preheat oven to 350 degrees. Spray a bundt pan with nonstick baking spray.

In large bowl stir together cake mix, eggs, oil and almond extract just until incorporated. Fold in cherries. Bake for 40-45 minutes. Cool for 15 minutes and invert on to cake plate. Cool cake completely; approximately 2 hours.























Microwave butter and corn syrup for 45 seconds at 50% power. Add chocolate chips and microwave for 45 seconds at 50% power. Remove from microwave and continue stirring until chips are melted.

Stir in vanilla and drizzle over cake. If desired cut maraschino cherries in half and arrange on top of cake or at base of cake.









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Cherry Topped Brownie Bites with Cream Cheese Frosting























I love these little brownie bites because you can change them to just about anything you can think of. Sometimes I sneak a Rolo Candy in the center and then frost them with caramel icing. I've also put a Kraft caramel candy or a miniature peanut butter cup in the center.  But no matter what you fill them with, make sure you put that special sweet cherry on top!   

Cherry Topped Brownie Bites with Cream Cheese Frosting

1 box Ghirardelli fudge style brownie mix, plus whatever ingredients are called for on the box.
4 tablespoons butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
1 cup confectioners sugar

1 Star Fine Foods Dessert Cherries for topping

Pre-heat oven to 325 degrees.


Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter.  Bake for 15-20 minutes until a toothpick inserted comes out clean. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.





























To make the frosting, whip the butter and cream cheese together until smooth. Add the confectioners sugar and whip until creamy. Add frosting to piping bag or a plastic bag with the corner snipped out and squeeze a dab of frosting on each brownie.

























Need a mini cupcake or brownie pan? I got mine at Amazon for a great price. Click on the link below to see the one I use: 

http://www.amazon.com/gp/product/B00091PNE8/ref=as_li_ss_sm_fb_us_asin_tl?ie=UTF8&camp=213733&creative=399837&creativeASIN=B00091PNE8&linkCode=shr&tag=welchome08-20&qid=1392256683&sr=8-2&keywords=mini+cupcake+pan




































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Tuesday, February 6, 2018

Chicken Parm Lasagna

























Two classic Italian classics in one casserole.  If you love Chicken Parmesan but like to serve up lasagna for a special dinner, then this is the recipe for you. The combination of these two recipes are just perfect for a wonderful Italian meal!  The chicken is breaded and fried up brown and crispy and it becomes a wonderful twist to my favorite lasagna recipe. This would be the perfect Valentine's Day dinner for your sweetie! This is a keeper my friends.



Chicken Parm Lasagna

4 boneless, skinless, chicken breasts
2 cups Italian bread crumbs
4 large eggs, beaten
1 cup flour
1 (26 ounce) jar of Ragu Chunky Tomato, Garlic, and Onion Sauce
2 (15 ounce) containers whole milk Ricotta cheese
no boil/oven ready lasagna noodles
3 cups mozzarella
2 cups parmesan 
2 tablespoons olive oil
2 teaspoons Italian seasoning 
Preheat oven to 350 degrees.














Lay chicken breast out on the counter on top of wax paper or parchment paper.  Slice each chicken breast in half width ways or you can pound them out slightly to flatten at least on one side. Season both sides with salt and pepper.















Set up a dredging station with a bowl for the flour, another for the two beaten eggs, and one for the breadcrumbs.  Coat the chicken in the flour first, then the egg and then the breadcrumbs. Sprinkle with Italian seasoning and set aside. 













Heat the oil in a large skillet over medium-high heat. Fry the chicken on both sides until crisp and golden brown (about 5 minutes each side). Set aside.
















In a large bowl, combine ricotta and remaining 2 eggs and season with salt. In another small bowl, combine the Mozzarella and Parmesan cheese. Set aside both bowls.





















In a 9 x 13 casserole dish, spread about a third of the jar of sauce on the bottom, top with lasagna noodles overlapping with each noodle. Spread half of the ricotta mixture on top of the noodles.














Next, lay the fried chicken on top of the ricotta mixture. Cover with a generous layer of the mozzarella and parmesan cheese.
Continue layering in the same order and top with remaining cheeses. Cover with aluminum foil and bake until bubbly, 45 to 55 minutes, uncovering for the last 10 minutes. Let cool 10 minutes, then garnish with basil and slice into squares.














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