Eat Cake For Dinner: May 2016

May 30, 2016

Grilled BBQ Chicken with Pepper Jack and Bacon

This is one of the BEST grilled chicken recipes you will ever make!!! I'm totally serious here. The flavor is out of this world.

I want to eat this every single week for the rest of grilling season.

It's so easy to make and only a few ingredients are needed. It starts off with boneless, skinless, chicken breasts. Then, you marinate the chicken in an extremely flavorful marinade that comes in a packet. If you don't want to use this marinade, you can always skip that part, but I like the extra flavor it adds. You can find it at the grocery store by all the other marinade and gravy packets.

Then, after marinating for a few hours, throw it on the grill and baste it with barbecue sauce several times throughout cooking. Top with crisp smokey bacon and spicy Pepper Jack cheese and that's all you have to do to end up with one of your new favorite meals :)

You might also like:

Roasted Ranch Veggies

Italian Roasted Veggies

Loaded Baked Potato Salad

Baked Seasoned Parmesan Steak Fries

Grilled BBQ Chicken with Pepper Jack and Bacon
From: Jenn@eatcakefordinner
(Printable Recipe)

4 large boneless, skinless, chicken breasts
1 pkg. McCormick Grill Mates Tomato, Garlic & Basil Marinade,
plus ingredients on pkg. needed to prepare marinade
1/2 c. of your favorite barbecue sauce
8 slices bacon, cut in half and cooked until crisp
4 large slices Pepper Jack cheese

Prepare marinade according to package directions. Place marinade and chicken breasts in a large, heavy-duty, zip-lock bag and allow to marinate for several hours in the refrigerator. When ready, add marinated chicken to a preheated hot grill and cook on both sides until chicken is cooked through, basting each side several times with barbecue sauce as it cooks (it should register 165 degrees on an instant-read thermometer when it's cooked through).

Turn off heat to grill and top each chicken breast with four of the bacon strip halves and one slice of cheese. Close lid for a minute or two to allow the cheese to melt. Remove from grill and serve.

Jenn's Notes: I like to bake my bacon, so it lays flat. Cover a baking sheet with foil and top with a wire rack. Spray rack with cooking spray and lay out the bacon strips. Bake in a preheated 400 degree oven for 20 minutes.

May 27, 2016

Menu Plan Saturday #72

SUNDAY

Grilled Sweet Basil Rub Chicken with Cheesy Broccoli Gratin

Cheesy Broccoli Gratin

MONDAY

Sloppy Janes

TUESDAY

Sloppy Joe Nachos
Use leftover Sloppy Jane filling from Monday.

WEDNESDAY

Chicken Cheesesteaks
This recipe calls for turkey, but you can use chicken instead. Leftover rotisserie chicken works great. Or, if you have leftover grilled chicken from Sunday, that would be perfect.

THURSDAY

Creamy Spinach and Artichoke Chicken Quinoa

FRIDAY

Chicken, Corn and Sweet Potato Chowder

SATURDAY

Menu Plan Day and Take Out Night

FOR DESSERT

Grammy's White Sheet Cake

May 22, 2016

Tropical Coffee Cake

Are you ready for a super easy and very tasty recipe? You don't even have to break out the mixer for this one. A whisk is all you need.

This cake is so moist and the cinnamon coconut mixture on top is slightly crunchy, so the texture combination is fantastic. It's great plain, but it would also be delicious with a little whipped cream, vanilla ice cream or a cream cheese glaze on top.

I adapted this recipe from a "Secret Recipes" cookbook where people submit their own recipes to publish. The story behind this cake is . . . The lady that submitted it first had it on a cruise and she loved it so much, told the waitress and the waitress gave her the recipe. Now we all get to enjoy this secret recipe.

I think these would also be great made into coffee cake muffins.

You might also like:
Pineapple Cheesecake Cake
Mini Coconut Monkey Bread with Strawberry Glaze
Honeybun Cake

Tropical Coffee Cake
adapted from: Secret Recipes
(Printable Recipe)

1 c. sugar
1/2 c. vegetable or canola oil
2 large eggs
1 tsp. vanilla
1/2 c. lemon Greek yogurt
1/2 c. sour cream
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 (8 oz.) can crushed pineapple, drained

For Topping
1/2 c. sweetened shredded coconut
3 Tbl. sugar
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. In a large bowl, whisk together the sugar and oil. Whisk in the eggs, one at a time, until well incorporated. Mix in the vanilla, yogurt and sour cream and whisk until smooth and creamy and a pale yellow color. In a separate medium bowl, combine the flour, baking powder and salt; add dry ingredients to wet ingredients and stir until flour is mostly incorporated, then stir in the drained pineapple until combined.

Pour batter into a greased 8x8-inch pan. In a the same medium bowl you mixed the dry ingredients in, combine the coconut, sugar and cinnamon and then sprinkle over the top of the cake batter. Bake for 42-45 minutes or until a toothpick inserted in the center comes out mostly clean. Tent cake with foil if the coconut starts to brown too much.

Jenn's Notes: I baked mine for 45 minutes. You can use one full cup of sour cream instead of half yogurt and half sour cream.

May 20, 2016

Menu Plan Saturday #71

SUNDAY

Chicken Enchilada Stuffed Shells

MONDAY

Easy Chinese Noodle Hamburger Casserole

TUESDAY

Chicken Broccoli and Cheese Hot Pockets

WEDNESDAY

Lighter French Toast Casserole

THURSDAY

Roasted Brussels Sprout and Bacon Carbonara

FRIDAY

Buffalo Chicken Sandwiches with Crispy Cheddar Baked Fries

Crispy Cheddar Baked Fries

SATURDAY

Menu Plan Day and Take Out Night

FOR DESSERT

No-Bake Chocolate Eclair Cake

May 17, 2016

Peanut Butter Cocoa Krispie Treats

Last weekend was so busy. We had a birthday party outside for my 5-year old nephew and it was so hot. It had to have been the hottest day of the year so far. Then, I got my garden planted!!! It feels so good to have all my vegetable plants planted and I'm already planning on what to make with my zucchini.

After a long hot weekend, the last thing I want to do is turn on my oven and spend a lot of time making dessert. So, these 4-ingredient Peanut Butter Cocoa Krispies are the perfect treat. They instantly became a favorite after my first bite and I have already made them twice in one week.

They are soft and chewy and loaded with peanut butter and chocolate flavor. My picky little niece didn't even want to try them, then once I told her they were like a giant peanut butter cup krispie treat, she was all over that and she LOVED them!

I guarantee this will become a regular dessert in my house. They really are so good and extremely easy to make. If you want them a little extra gooey, add slightly less cereal.

Make these for your family ASAP :)

You might also like:

White Chocolate Cereal Treats with M&M's

Monster Candy Cereal Treats

Strawberry Rice Krispie Treats

Peanut Butter Cocoa Krispie Treats
From: Ruth Ann D.
(Printable Recipe)

1 c. light corn syrup
1 c. sugar
1 c. creamy peanut butter
6 c. Cocoa Krispies cereal

Stir together corn syrup and sugar in a large saucepan. Cook over medium-low heat until sugar is dissolved, stirring frequently. Increase to medium heat and bring to a boil and then remove from heat. Stir in the peanut butter until melted and smooth. Stir in the cereal until well coated. Press into a 9x13-inch pan that has been sprayed with cooking spray. Allow to set, then slice and serve.

May 13, 2016

Menu Plan Saturday #70

SUNDAY

Restaurant Style Shredded Pork Enchiladas

MONDAY

Sweet and Sour Chicken Stir Fry

TUESDAY
Double Decker Beef Tacos

WEDNESDAY

Smoked Turkey and Veggie Wraps

THURSDAY

Mini Biscuit Chicken Pot Pies

FRIDAY

Creamy Roasted Red Pepper Macaroni

SATURDAY
Menu-Plan Day and Take-Out Night

FOR DESSERT

One Bowl Mini Red Velvet Cupcakes

FOR A SNACK
Copycat Great Harvest Cinnamon Chip Bread

May 11, 2016

Creamy Spinach and Artichoke Chicken Quinoa

How do you guys feel about quinoa? I love it. It's so good for you and I am trying it in more and more dishes all the time. My Cheesy, Chicken, Broccoli and Quinoa Casserole is one of my family's favorite meals and I decided that I needed another version to add to the menu. I feel like I am being healthy when I eat this, but it doesn't taste healthy. It's thick and creamy and very filling. Sure, it has some shredded cheese in there, but look at everything else, quinoa, red pepper, artichokes, spinach, chicken and Greek yogurt.

There is a little prep involved, but once everything is chopped, the cooking part is super fast. My cute little niece helped me cook this and she kept saying . . . it smells so good.

Every bite is loaded with good-for-you ingredients. This really is delicious. There are so many different flavors and textures and you will be making this again and again. I have already made it three times since I first tried it. It even tastes great re-heated.

You might also like:
Cheesy, Chicken, Broccoli and Quinoa Casserole
Creamy Chicken, Veggie and Rice Casserole
Pat's Chicken and Wild Rice Casserole
Skinny Green Chile and Roasted Red Pepper Dip

Creamy Spinach and Artichoke Chicken Quinoa
From: Jenn@eatcakefordinner
(Printable Recipe)

1/2 c. uncooked quinoa
1 Tbl. unsalted butter
2 Tbl. all-purpose flour
1/3 c. finely chopped red bell pepper
1 c. roughly chopped artichoke hearts
2 c. roughly chopped fresh spinach
1 3/4 c. milk (I use 1%)
1/2 tsp. chicken bouillon powder
3/4 tsp. Italian seasoning
3/4 tsp. onion powder
1/2 tsp. garlic powder
pepper, to taste
1/4 c. plain Greek yogurt
1 1/2 - 2 c. shredded cooked chicken (rotisserie works great)
3/4 c. shredded Italian cheese blend

For Topping:
1/2 c. Panko bread crumbs
1/2 tsp. dried parsley
1/2 tsp. Johnny's Garlic Seasoning (or 1/4 tsp. garlic powder)
butter spray or 1/2 Tbl. melted butter

Cook quinoa according to package directions. Meanwhile, melt butter in a large, oven-safe, skillet over medium heat. Add the chopped bell pepper, artichokes and spinach and cook for a few minutes until spinach is wilted. Stir in the flour and cook for a few minutes, stirring frequently. Gradually whisk in the milk. Add the chicken bouillon powder, Italian seasoning, onion powder, garlic powder and pepper and stir until well combined.

Cook until thickened and creamy, stirring occasionally, then stir in the Greek yogurt, shredded chicken, cooked quinoa and cheese and stir until combined and cheese is melted. Taste and adjust seasonings, if needed. Top with Panko bread crumbs, parsley and Johnny's Garlic Seasoning and spray top with butter spray or drizzle with melted butter. Place in the oven and broil for a few minutes or until bread crumbs are toasted. Remove from oven and serve. Serves 3-4.

Jenn's Notes: If you do not have an oven-safe skillet, you can always pour this into a casserole dish and then top with the bread crumbs and broil for a few minutes.

May 7, 2016

No-Bake Chocolate Eclair Dessert

Instead of posting this on Sunday, like I normally would, I wanted to share it with you guys a day early. With Mother's Day tomorrow, I HIGHLY recommend making this dessert for your loved ones. I first had this at work a long time ago and it's currently one of my favorite treats.

This dessert is SO delicious. The different layers and textures will make your mouth so happy. The graham crackers soften up, but they don't get soggy. The firm chocolate icing is thick and rich and PERFECT on top of the pillowy pudding layers and soft graham crackers.

This is really so easy to make and you only need a few ingredients. Since it's so simple to make, the kids can easily help prepare it. The only thing to remember is, it needs to be refrigerated overnight, so make sure to plan in advance. This is guaranteed to be a big hit and it tastes great for several days.

You might also like:

Flourless Peanut Butter Chocolate Chip Cookies

Banana Cream Brownie Squares

Black Bottom Cupcakes

Almond Joy Magic Cookie Bars

No-Bake Chocolate Eclair Dessert
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (14.4 oz.) box graham crackers (3 packages in a box)
2 (3.4 oz.) boxes French Vanilla Instant Pudding Mix
2 3/4 c. milk
1 (8 oz.) carton Cool Whip, thawed

Chocolate Icing
1 c. sugar
1/3 c. unsweetened cocoa powder
1/4 c. milk
1/2 c. (8 Tbl.) unsalted butter, cut into cubes
1 tsp. vanilla

In a large bowl, combine both boxes of dry pudding mix and milk and whisk together until well combined. Fold in the thawed Cool Whip; set aside. Cover the bottom of a 9x13-inch baking pan with a single layer of graham crackers. Pour half of the pudding mixture over the top and spread out evenly. Cover completely with another layer of graham crackers, followed by the remaining pudding mixture and then a final layer of graham crackers. You will have to break some of the graham crackers into smaller pieces to fully cover the pudding. Refrigerate while you prepare the chocolate icing.

For the Chocolate Icing: In a medium saucepan, whisk together the sugar and cocoa until no lumps of cocoa remain. Whisk in the milk and heat over medium heat until the sugar is dissolved. Bring to a boil and boil for one minute. Remove from heat and whisk in the butter and vanilla until the butter is melted and mixture is smooth. Remove dessert from the refrigerator and pour the hot chocolate icing over the slightly chilled dessert; spread out evenly.

Return to the refrigerator and chill overnight. Note: Once the icing on top of the dessert has cooled, cover the baking dish with a lid, foil or plastic wrap. The following day, slice and serve. The key to getting nice clean slices is to use a sharp knife and wipe the knife clean after each cut.