chocolate malt ice-cream cake

I don't know if this happens to anyone else, but I see about a dozen recipes a week I want to try and then forget where they were or what they were. I just decided to copy and paste this one from the Betty Crocker website so it could be filed away here. If anyone tries it, tell me.

1 1/2	cups Gold Medal® all-purpose flour
1	cup sugar
1/4	cup unsweetened baking cocoa
1	teaspoon baking soda
1/2	teaspoon salt
1	cup water
1/3	cup vegetable oil
1	teaspoon white vinegar
1	teaspoon vanilla
1	cup chocolate fudge topping
1 1/2	quarts (6 cups) vanilla ice cream, slightly softened
2	cups malted milk ball candies, coarsely chopped
1	cup whipping (heavy) cream
1/4	cup chocolate fudge topping
	Additional malted milk ball candies, if desired

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1.	Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2.	Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3.	Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4.	In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5.	Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
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Ham and Broccoli Quiche

This was a very easy dish to prepare, and though the kids had qualms at first, once they tried it they liked it. Though the pie crust makes this so its not as healthy as it could be, we all agreed that was the really tasty part. I found this recipe through a google search for a ham and broccoli quiche and it didn't have any credits. Thank you to whoever.

Ham and Broccoli Quiche

1 package pillsbury prepared pie crusts

1/2 lb. ham

1 cup chopped onions

16 oz. frozen broccoli

5 eggs beaten

1 cup milk

1 cup swiss or monterey jack cheese (I had neither of those so I used cheddar)

Preheat oven to 425 degrees.

Spray 2, 9" pie pans with Pam and press in the pie crusts. A 9X13 also works, you just have to trim the crusts to fit into it.

Brown onions in a large skillet.

The recipe didn't say anything about thawing the broccoli so I stuck it in with the onions for a while when I beat the eggs and grated cheese.

Stir the onions and broccoli together with ham and cheese.

(I also made one addition at this point by putting in a layer of sliced zucchini at the bottom)

Layer ham/broccoli mix in next.

Stir together beaten eggs and milk and pour over the top.

I pressed the crust down to the level of the filling at this point so it wouldn't get to crisp.

Bake for 40-45 minutes or until a knife inserted in the center comes out clean. (Mine came out great at 45)

Sorry if my instructions are a little muddled because I only copied the ingredients and basics down and gave you instructions of what I did.

We served it with ketchup and salsa to convince the kids to eat it, but I liked it just the way it was.

Try it, you'll like it.

Banana Butterscotch Cake

The kids had already dug in before I could get a picture.

This is an adaption of a recipe from Two Peas and Their Pod. That recipe uses cinnamon chips and I had butterscotch. The results were scrumptious and you won't believe how moist it is without any oil or butter.

3 bananas

2 eggs

1 tsp. vanilla

1 cup sugar (I reduced it to 3/4 cups of sugar the second time, and nobody noticed.)

1 1/2 cups flour

1 tsp baking soda

2 tsp. cinnamon

1 cup butterscotch chips, divided

I also added 2 pinches of salt the second time I made it.

Topping:

cinnamon sugar, or if you don't have it already:

3 tblsp sugar

1/4 tsp cinnamon

Preheat oven to 375.

Grease and flour an 8x8 baking dish.

Mash bananas, add eggs, and vanilla.

Fold in sugar.

Combine flour, baking soda, cinnamon, and salt.

Mix into banana mixture.

Add 3/4 cup of butterscotch chips.

Pour into pan.

Sprinkle with leftover butterscotch chips and cinnamon sugar to make a crispy top.

Bake 35-40 minutes.

Cool on wire rack 15 min. before serving.

DIG IN!

Banana Oatmeal Muffins

These were very simple and very yummy. I made them mini-muffins because I love smallness. I got the recipe off of recipezaar because I had some bananas that were past their prime.

• 1 cup flour
• 3/4 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup quick oats
• 3/4 cup plain yogurt
• 1 cup ripe banana, mashed (about 2 bananas)
• 1/4 cup oil
• 1 egg

Directions

1. 1

   Preheat oven to 400.

2. 2

   Grease a muffin pan.

3. 3

   In a large bowl, whisk together flour, brown sugar, baking powder and soda.

4. 4

   In another bowl stir together oats and yogurt, stirring in banana, oil and egg.

5. 5

   Stir mixture into flour mixture and stir until moistened.

6. 6

   Put in muffin pans and bake for 20- 25 minute until done.

Parmesan Ranch Chicken

This is a fabulous recipe from Lion House Classics. Tory made this for my birthday three years ago and it is definitely one of my favorites. I will admit that I have never made it myself, Tory does just too good of a job! (See those masculine hands preparing this delicious dish, I just love it when he cooks.)

1/2 cup cornflake crumbs

1/2 cup grated Parmesan cheese

1 1/2 ounces dry ranch dressing mix

6 boneless chicken breasts (we use boneless/skinless, it is all we buy)

3/4 cup shredded Parmesan cheese (there is a difference between grated and shredded I guess)

26 ounces marinara or spaghetti sauce

In a shallow bowl, combine cornflake crumbs, 1/2 cup Parmesan cheese and ranch mix. Coat both sides of chicken with mix. Place in 9x13 inch pan sprayed with nonstick cooking spray (Tory prefers the the butter flavored style, use whatever floats your boat.) Spray tops of chicken with nonstick cooking spray to keep moist. Bake at 35o degrees for 25 to 30 minutes. Just prior to serving sprinkle with remaining Parmesan. Heat Marinara sauce and serve over cooked pasta and chicken. Serves 6

Now what does this picture have to do with anything, well nothing. I just love cheese so I thought I would take a picture of it. Plus this makes for a great place for me to discuss our secret ingredient we tried last night that impressed our guests. I must first explain out predicament. Tory saw of our favorite friends at church and invited them over for dinner. Which I was very excited for, but I planned on just doing simple breakfast for dinner (classic Sunday afternoon dinner). So we are brainstorming on what we should fix and it came to us, this fabulous chicken dinner. The only problem, no corn flakes. We looked in our pantry and tried to brainstorm some more and came up with taking the flakes out of our box of Honey Bunches of Oats. The end product, so much better. It gave the breading a hint of sweetness and cinnamon that was such a great contrast to the ranch and cheese. Needless to say we will probably do it again and again.

Low Fat, Chewy Fruit and Oatmeal Bars

These are part cookie, part breakfast-bar from a recipe on the Quaker Oatmeal container. They are still chewy and delish even though they are low fat. I don't believe they are low calorie though because I want to keep eating and eating them. I used 1/2 whole wheat flour this time and may try going to all whole wheat. My next step is to try using splenda to lower the calories, but the kids may start complaining at that point. They didn't notice the 1/2 whole wheat flour.

LOW FAT CHEWY FRUIT AND OATMEAL BARS

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

8 ounces of plain or vanilla low-fat yogurt

2 egg-whites, lightly beaten

2 Tbsp. vegetable oil

2 Tbsp. fat free milk

2 tsp. vanilla

1 1/2 cups all-purpose flour (I used 3/4 wheat 3/4 all purpose)

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. salt

3 cups Oats (quick or old fashioned, uncooked) (I used old-fashioned)

1 cup diced dried mixed fruit, raisins, or craisins (I mixed raisins and craisins)

1. Heat oven to 350 degrees. In large bowl, combine sugars, yogurt, egg whites, oil, milk and vanilla, mix well. In medum bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit.

2. Spread dough evenly onto bottom of ungreased 13x9 inch baking pan.

3. Bake 28 to 32 minutes (I love that odd exactness; not 27-31 minutes or 29-33, but I'm just weird.) or until golden brown. Cool completely on wire rack. Cut into bars. Store tightly covered.

That's it!

A Little Bit of Peanut Butter and a Little Bit of Chocolate

I have no idea what the name for these cookies is, but they are really simple and very yummy (thus it is of course not good for you.) And mostly I just wanted to post the picture. I think it turned out awesome.

Ritz Crackers

Smooth Peanut Butter

Dipping Chocolate (we used almond bark and it turned out awesome too)

Melt the chocolate. Spread the peanut butter between two Ritz crackers. Then dip the sandwich cookie in the chocolate. Let it set, and voila, a cookie. Just keep spreading sandwiches until you use up your chocolate, at least that is what we did.

Okay, so I had to put another picture on because I like my camera so much.