Tag Archives: milk

Easy Chocolate Chip Cake

This has to be one of the easiest cakes I’ve ever made! Just 4 ingredients, and it’s a snap to put together. No frosting needed, either!

1 Chocolate Pudding Mix (Small Box)
1 1/2 cups Milk
1 Chocolate Cake Mix (I used Devil’s Food Cake Mix)
1 1/2 cups Chocolate Chips (I used Semi-Sweet Chocolate Chips)

Preheat oven to 350 degrees F. Spray a 9×13 cake pan with no-stick spray.

Combine chocolate pudding mix and milk in a mixing bowl. Using a mixer, beat until smooth. Add dry cake mix, and beat until well-combined. This mixture will be very thick.

Pour into prepared cake pan, and spread evenly. Scatter the chocolate chips over the top. Bake in 350 degree oven for 30-35 minutes.  Cool (if you can wait that long) and cut into squares.

More pictures:

Peach Bread Pudding

9 leftover dinner rolls
3 eggs
1 1/2 cups milk
1/3 cup sugar
1 teaspoon almond extract
21 ounce can peach pie filling

Cut rolls into 1/2 inch cubes. Place cubes in a sprayed 8-inch square baking pan.

In a bowl, combine eggs, milk, sugar, almond extract and 1 cup peach pie filling. Mix well. Pour over roll cubes. Press down with a spoon to make sure all of the roll cubes are covered with egg mixture; let soak for 30 minutes. Bake at 350°F 30-40 minutes.

Heat remaining pie filling and serve over warm pudding.

Coconut French Toast

12 eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices bread
1 package (7 ounces) flaked coconut
Maple syrup

In a large bowl, beat eggs; add milk, sugar and cinnamon. Dip bread in egg mixture until both sides are coated. Coat both sides with coconut. Place on greased baking sheets.

Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.

Berry French Toast Casserole

1 loaf (1 pound) French bread, cubed
6 egg whites
3 eggs
1-3/4 cups low-fat milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar

Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.

Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Irish Potato Casserole

8 medium Irish or white potatoes, thinly sliced
1 tsp. salt
1/2 tsp. pepper
1 onion, sliced
1 10 3/4 oz. can cream of mushroom soup, undiluted
1 1/2 cups milk

Place half of potatoes in lightly greased 12×8 inch glass baking dish. Sprinkle with salt and pepper; add half the sliced onions. Combine soup and milk; pour over onion and potatoes. Top with remaining onion and potatoes; cover with remaining soup mixture. Cover with waxed paper. Microwave at high temperature for 20-25 minutes. Rotate dish 1/2 turn after 10 minutes. Let stand, covered, 3-5 minutes.

Cheesy Chicken Spaghetti Casserole

8 oz. spaghetti, broken up
3 Tbs. butter
4 oz. mushrooms, sliced
1 clove garlic, minced
3 cups shredded Cheddar cheese
1 1/2 cups milk
1 cup diced cooked chicken
1 tsp. Worcestershire sauce

Cook spaghetti according to package directions and drain. Melt butter in a large saucepan over medium-low heat. Add mushrooms and cook until tender, then reduce heat to low. Add garlic and cheese. Continue to cook mixture until cheese is melted, then blend in milk. Add chicken, Worcestershire, and spaghetti, then mix ingredients and place in a baking dish sprayed with non-stick cooking spray. Bake for 30 to 40 minutes at 350, or until hot and bubbly.

Chicken & Wild Rice Casserole

10-oz. container refrigerated Alfredo sauce
1/2 cup milk
2 1/2 cups wild rice, cooked per package instructions
2 cups cooked chicken, cubed
1 cup frozen peas
1/3 cup roasted red sweet peppers, chopped
1 Tbs. fresh basil
1 cup soft bread crumbs
1 Tbs. melted butter

Preheat oven to 350 degrees. Combine Alfredo sauce and milk in a bowl, then stir in rice, chicken, peppers, peas, and basil. Transfer to 1 1/2-quart baking dish. Cover and bake for 30 minutes, then uncover and stir. Combine bread crumbs and melted butter and sprinkle on top of casserole. Bake, uncovered, for another 25 minutes or until heated through and golden.

Chicken Noodle Casserole

1 can condensed chicken-noodle soup
2 cups milk
8 oz. uncooked elbow macaroni
3 cups boned chicken, diced
2 cups Cheddar cheese, shredded
1/4 cup onion, minced
4 hard boiled eggs, shelled and sliced
3 pimientos, chopped and drained
1 tsp. seasoned salt
1/3 C. grated Parmesan cheese

Preheat oven to 350 degrees. Blend soup and milk in a baking dish., then stir in macaroni, chicken, cheese, onion, eggs, pimientos, and salt. Cover and bake for an hour and 25 minutes. Uncover, sprinkle with Parmesan, and bake for another 5 minutes, or until cheese is golden brown.

Luscious Orange-filled Cake

1 cup butter, softened
1-3/4 cups sugar
4 eggs
1/3 cup orange juice
2 teaspoons grated orange peel
3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk

FILLING:
1/2 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
2/3 cup orange juice
2 tablespoons water
3 egg yolks, beaten
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/8 teaspoon salt

SYRUP:
1/2 cup sugar
1/3 cup water
1/4 cup orange juice
1 teaspoon orange extract

FROSTING:
1 cup butter, softened
4 cups confectioners’ sugar
3 tablespoons heavy whipping cream
1 teaspoon grated orange peel
1 teaspoon orange extract
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.

For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.

For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake. Yield: 16 servings.

Intense Chocolate Cake

2-1/2 cups milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt

FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners’ sugar
1/2 cup heavy whipping cream

GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually beat into the mixture (batter will be thin). Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners’ sugar and cream until smooth.

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in the refrigerator. Yield: 16 servings.