October 23, 2016

Chili Cheese Baked Potato Casserole

I'm sitting here on my couch trying to type up this post and my feet are freezing, but it would be too much work to actually get up and get a pair of socks.  Do you ever do that?  Like at night, when you are trying to sleep and you are not able to, because you are so cold.  Rather than get up and get another blanket, you just lay there and freeze?  

I have been like that all week.  Our weather is kind of all over the place right now.  Some nights it's extra cold and then other nights I get way too warm with an extra blanket.  You never know. 

Good thing, I have this super comforting dinner to warm me right up.  No matter what, when I make chili, I ALWAYS have leftover.  I personally love eating leftover chili, but my family doesn't always feel the same way.  They want something different.  Enter this amazing super cheesy and delicious baked potato chili casserole.  This uses up that leftover chili, yet it's different than just having a bowl of chili.  We love it.  AND, it's super easy to make.  Let me show you how to make it. . . 

Dice potatoes and place in a greased 9x13-inch casserole dish.  I have used russets and red potatoes and both are great, but I sure love not having to peel red potatoes.  
Top potatoes with leftover chili.  Cover pan with aluminum foil and bake for around 1 hour 30 minutes or until potatoes are tender.  
Remove from oven, remove foil, and stir potatoes and chili together.  
Top with shredded Cheddar cheese and return to the oven, uncovered, for another few minutes until the cheese is nice and melted and bubbly.  Then, serve with chopped green onions and sour cream.  SO DANG GOOD!!    

Chili Cheese Baked Potato Casserole
From: Jenn@eatcakefordinner

5-6 medium red potatoes, washed and diced
3 1/2 - 4 c. leftover chili (I have used this recipe and this recipe)
1 1/2 c. shredded Cheddar Cheese
sliced green onions, for garnish
sour cream, for serving

Preheat oven to 375 degrees.  Wash and dry red potatoes.  Dice and place into a greased 9x13-inch casserole dish.  Top potatoes with leftover chili.  Cover with foil and bake for around 1 hour 30 minutes or until potatoes are tender.  Remove from oven and stir together the potatoes and chili.  Top with shredded cheese and bake, uncovered, for a few more minutes until the cheese is melted and bubbly.  Remove from oven and top with chopped green onions.  Serve with dollops of sour cream.  

October 16, 2016

Sweet Potato Cake with Marshmallow Frosting

What kind of delicious comforting goodies have you been making so far this Fall?  I've already made soup, rolls, apple desserts, pumpkin treats and some sweet potato dishes.  I have really started to love sweet potatoes, but not just in Sweet Potato Casserole.  I have also added them to a chowder and I can't wait to continue using them in new recipes.  
For this recipe, I added sweet potatoes to cake.  I used my Carrot Cake Bar recipe and added some cloves and swapped out the carrots for sweet potatoes.  Have you ever thought to do that?  Swap shredded sweet potatoes for carrots?  It totally works.  This cake actually tastes just like carrot cake and has the same moist texture.  If you didn't tell someone they were eating sweet potato cake, they would probably think it's carrot, but since it's Fall and sweet potatoes are all over, it's fun to use sweet potatoes.

This lightly spiced cake is delicious.  I will be making it every Fall from now on.  I topped it with a thick and creamy marshmallow frosting, because sweet potatoes and marshmallows are perfect together, but you could use cream cheese frosting if you prefer.

You might also like:

Sweet Potato Cake with Marshmallow Frosting
From: Jenn@eatcakefordinner
(Printable Recipe)

1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. ground nutmeg
pinch of ground cloves
2 eggs, slightly beaten
2 1/2 c. peeled, shredded, sweet potatoes*
3/4 c. packed light brown sugar
1/4 c. sugar
1/2 c. canola or vegetable oil
1 tsp. vanilla
chopped pecans, for garnish, opt.

Preheat oven to 350 degrees.  In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and cloves; set aside.  In a medium bowl, combine the eggs, shredded sweet potatoes, brown sugar, sugar, oil and vanilla and mix until well blended.  Add wet ingredients to dry ingredients and stir together until just combined.  Do not overmix.  Pour batter into a greased 9x13-inch baking pan and spread out evenly.  Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool completely and top with Marshmallow Frosting and chopped pecans, if desired.

*Note: It's best to grate the sweet potatoes on the medium or small side of the grater.  If you use the large side, the sweet potatoes don't get as soft during baking.  

Marshmallow Frosting
1/2 c. (8 Tbl.) unsalted butter, room temperature
1 (7 oz.) carton marshmallow creme
1/4 tsp. salt
1 tsp. vanilla
2 c. powdered sugar

In a medium bowl combine the butter, marshmallow creme, salt and vanilla and mix until creamy.  Add one cup of powdered sugar and mix until combined.  Add remaining one cup of powdered sugar and mix until smooth and creamy.  Frosting will be thick.  Carefully spread over cooled cake.


October 13, 2016

Monster Cinnamon Rolls

Isn't this time of year the best!!  The weather is finally starting to cool down and the food is so comforting.  Cinnamon Rolls are total comfort food and by using Rhodes Frozen Cinnamon Rolls, it's easy to make comfort food.

Halloween is my favorite and it will be here in a few more weeks.  I try to make some kind of fun Halloween treat each year and this year I turned cinnamon rolls into monsters with bright colored icing, candy eyeballs and squiggly mouths.  This is such a fun recipe for kids.  They love to make them and they love to eat them.

Let me show you how easy these are to make.
First, bake your cinnamon rolls and allow them to cool.  Then, divide the cream cheese icing that comes with the rolls into three small bowls.  Color each icing with desired color.  I used purple, orange and green.  You will also need some candy eyeballs and a squeeze tube of black decorating gel.  Both the candy eyeballs and the tube of black gel can be found at your local craft store or ordered online.
Spread colored icing over each cooled cinnamon roll.
Top with candy eyeballs.  You can do one large eyeball, multiple small eyeballs or whatever you prefer.  Then, take your black gel and draw a mouth in whatever pattern you desire.  That's it! So easy.
I am sharing this amazing recipe over at Rhodes Kids Baking Blog today.  Click HERE to get this delicious RECIPE.

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love.

October 9, 2016

Chocolate Mocha Cupcakes with Pumpkin Pie Frosting and a Giveaway

It's no surprise that I love using Greek yogurt in my baking and cooking.  I use it in main dishes, breads, sides, desserts and I use it instead of sour cream all the time.  Most of the time, I use plain Greek yogurt, but since The Greek Gods have three new flavors of Greek-Style Yogurt . . . Chocolate Mocha, Chocolate Cherry and Chocolate Strawberry, it was the perfect time to experiment with flavored Greek yogurt in my baking.

All three flavors are are rich and creamy with a sweet flavor that says it all.  There is no mistaking the flavor of Chocolate Mocha and the Chocolate Cherry reminds me of those cherry cordial chocolates you can get at Christmas.
The Greek Gods Greek-Style Yogurt does not contain any artificial sweeteners, they use honey and evaporated cane syrup.   This yogurt is Gluten Free, it contains Live and Active Cultures, including probiotics and it's an excellent source of calcium.

I decided to use the Chocolate Mocha flavor in some really delicious cupcakes.  I packed a whole cup of this flavorful yogurt into these cupcakes and they are DIVINE.  The cupcake is so light and fluffy and  the Pumpkin Pie Frosting is just as light and fluffy.  The cupcakes are a one-bowl recipe and couldn't be easier and the frosting combines some of the same ingredients used in a classic pumpkin pie.  The flavor combination screams Fall and you will love them.  Check your local grocery store for these new flavors of yogurt.

The Greek Gods would love to give one lucky reader a case of their Greek-Style Yogurt and a box of branded goodies.  Enter using the Rafflecopter below.  Winner will be contacted by email and must respond within 48 hours or a new winner will be selected.

a Rafflecopter giveaway This is a sponsored post.  The giveaway prize is provided by and will by shipped by The Greek Gods.  As always, all opinions expressed herein are my own.

Chocolate Mocha Cupcakes with Pumpkin Pie Frosting
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (15.25 oz.) box Devil's Food Cake Mix
1 (3.9 oz.) box instant Chocolate Fudge Pudding Mix
3/4 c. water
3/4 c. vegetable or canola oil
1 tsp. vanilla
4 large eggs
1 c. The Greek Gods Chocolate Mocha Greek-Style Yogurt

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.  In a large bowl combine dry cake mix, dry pudding mix, water, oil, vanilla, eggs and yogurt.  Mix together until smooth and creamy, batter will be thick.  Divide batter between muffin cups.  Bake for about 23 minutes or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool completely and top with Pumpkin Pie Frosting.  Makes around 25 cupcakes.  Store leftover cupcakes in the refrigerator.

Pumpkin Pie Frosting
1 (3.4 oz.) box instant Vanilla Pudding Mix
3/4 tsp. pumpkin pie spice
3/4 c. chilled evaporated milk (or you can use regular milk)
4 Tbl. canned pumpkin puree
1 tsp. vanilla
1/4 c. powdered sugar
1 (8 oz.) carton thawed whipped topping

Mix together dry pudding mix and pumpkin pie spice.  Add the evaporated milk, canned pumpkin and vanilla and mix until well combined.  Stir in the powdered sugar.  Carefully fold in the thawed whipped topping.  Refrigerate for at least 30 minutes.  Then, add to a piping bag fitted with a piping tip (I use a Wilton 1M tip) and pipe onto cupcakes.  Or you can just spread it over each cupcake.  Garnish with sprinkles or mini chocolate chips, if desired.   

October 2, 2016

Chocolate Toffee Apple Dip

Fresh hand-picked apples right off the tree are so crisp and sweet and a delicious snack.  Between my house and my parent's house, we have 7 apple trees.  That is a lot of apples for us to eat.

I usually eat the apples plain, but I was feeling like something sweet to dip them in.  I had some chocolate toffee bits leftover from this Chocolate Zucchini Poke Cake and it was time to use them up.  Adding them to this dip was the best decision ever.  This dip is DIVINE.  I think I could have eaten the whole bowl by myself.  Luckily, there were some other people around to share it with :)

On day one the toffee bits are slightly crunchy and on day two they have dissolved into the dip and make the dip have a stronger toffee flavor.  I like it both ways.  

You have got to try this thick and creamy apple dip.
You might also like:

Chocolate Toffee Apple Dip
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (8 oz.) pkg. cream cheese, softened
6 Tbl. brown sugar, or to taste
1 tsp. vanilla
1/4 c. Heath Chocolate Toffee Bits, plus more for garnish 
sliced apples, for serving

In a medium bowl, combine cream cheese, brown sugar and vanilla and mix using a hand mixer until smooth and creamy.  Stir in the toffee bits by hand.  Garnish with more toffee bits.  Serve with sliced apples.  Keep leftover dip refrigerated. 

Jenn's Notes: The chocolate toffee bits are found in the baking aisle by the chocolate chips.