cake • chocolate • dessert • recipes • January 10, 2011

Molten Spiced Chocolate Cakes

by Shelly Mathie

4 oz. semi-sweet baking chocolate
1/2 cup butter
1 T red wine (I substituted water)
1 tsp vanilla
1 cup confectioners’ sugar
2 eggs
1 egg yolk
6 T flour
1/4 tsp Roasted Saigon cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves

Microwave chocolate and butter in large microwavable bowl on high 1 minutes or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in wine, vanilla and sugar until well blended. Stir in eggs and yolk. Stir in flour and spices. Pour batter evenly into 4 (6 oz) buttered custard cups or souffle dishes. Place on baking sheet.

Bake in preheated 425 degree oven 13-15 minutes or until sides are firm but centers are soft. Let stand one minute. Carefully loosen edges with knife. invert onto serving plates. Sprinkle with additional confectioners’ sugar. Serve immediately. Makes 4 servings.

NOTE: These are very rich and my family suggested going to a smaller ramekin (custard cup) – so I did them in the 4 oz size the second time I made them. Seems to be the perfect size! These are yummy, elegant and super easy!!!!! Makes 5-6 with the smaller cups.

new years • On A Personal Note • December 31, 2010

Happy New Year!

by Shelly Mathie

“Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” — Mark Twain

I love starting a new year! It causes me to look back at successes and failures – and to look forward for a fresh new start in every area of my life. I try not to set a bunch of resolutions, but rather to vow to do better each day. As long as I keep getting up – that’s progress! Here’s wishing you – my clients, friends and family a New Year filled with love, health, happiness and a bit of prosperity. May we always remember those things/people that matter most…

“Cheers to a New Year and another chance for us to get it right.” – Oprah Winfrey

chicken • main dish • recipes • slow cooker • December 23, 2010

Creamy Italian Chicken

by Shelly Mathie

4 boneless skinless chicken breast halves

1 envelope Italian salad dressing mix

¼ c water

1 pkg (8 oz) cream cheese, softened

1 can cream of chicken soup, undiluted

1 can (4 oz) mushroom stems and pieces, drained (I use fresh sliced mushrooms)

Hot cooked rice or noodles

Place chicken in slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low heat 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve with rice or noodles.

chicken • main dish • recipes • slow cooker • December 23, 2010

Sunday Chicken

by Shelly Mathie

4-8 boneless, skinless chicken breasts

1 (8 oz) pkg cream cheese, softened or 8 oz cream cheese

2 cans cream of chicken soup, undiluted

1 pkg dry onion soup mix

Place chicken in slow cooker. Mix remaining ingredients except cream cheese or sour cream and pour over chicken. Cover and cook on high heat 1 ½ – 2 hours or on low heat 3-4 hours. One hour prior to serving, stir in cream cheese or sour cream. Serve over rice or noodles.

chicken • main dish • recipes • slow cooker • December 23, 2010

Farewell Chicken

by Shelly Mathie

3 lbs. Chicken breasts

1 c soy sauce

1 c sugar

1 tsp garlic salt

1 tsp onion salt or ¼ c minced onion

Place chicken in slow cooker. In a saucepan, combine soy sauce, sugar, garlic salt and onion salt. Bring to a boil and pour over meat in slow cooker. Cook on high heat 3-4 hours or low heat 6-8 hours.

chicken • main dish • recipes • slow cooker • December 23, 2010

Super Easy Italian Chicken

by Shelly Mathie

4 frozen chicken breast halves

1 pkg. Dry Italian dressing mix

1 c chicken stock

Place chicken in slow cooker. Sprinkle with salad dressing mix. Pour chicken stock over top. Cover and cook on low heat 8-10 hours.

main dish • recipes • slow cooker • December 23, 2010

Slow Cooker Lasagna

by Shelly Mathie

8 lasagna noodles, uncooked

1 lb. Ground beef

1 tsp Italian seasoning

1 (28 oz) jar spaghetti sauce

1/3 c water

15 oz ricotta cheese

2 c shredded mozzarella cheese

Break noodles. Place half of the noodles in bottom of greased slow cooker. Brown beef and drain. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker. Layer half of the sauce and water, half of the ricotta cheese, and half of mozzarella cheese over beef. Repeat layers. Cover and cook on low heat 5 hours. NOTE: This is one slow cooker recipe where time cannot be exceeded. It will get dry and burn on edges.

On A Personal Note • December 13, 2010

On A Personal Note

by Shelly Mathie

David and I are excited to welcome Briley Nicole Mathie to our family!!!! She arrived December 12th at 12:41 a.m. and weighed 5 lbs 15 oz. and was 19.5″ long. She has lots of dark hair and we think she is beautiful! Can’t wait to get to Arizona and kiss her sweet face!!!!! She joins big brother Crew and parents Ashley and Brian. What a wonderful gift for this awesome Christmas season! Think we’ll keep her!

chocolate • cookies • dessert • pumpkins • recipes • December 9, 2010

Pumpkin Chocolate Chip Cookies

by Shelly Mathie

1 box spice cake mix (dry – do NOT add liquid ingredients)
1 can (15-16 oz) pumpkin
1 cup chocolate chips (I always add a few more!)

Mix altogether and drop by tablespoonful on cookie sheet. Bake at 350 degrees for 15-17 minutes.

These are SO easy and I can always have the ingredients on hand.

bars • chocolate • cookies • dessert • recipes • December 9, 2010

Oatmeal Fudgies

by Shelly Mathie

1 cup butter
2 cups brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
3 cups Quaker oats

Mix butter and brown sugar together. Mix in the rest of the ingredients and set aside.

Filling:
1 pkg (12 oz) chocolate chips
1 can sweetened condensed milk
2 tsp butter
1 cup chopped nuts (optional)
2 tsp vanilla

Melt together chocolate chips, milk and butter. Add vanilla and nuts. Divide oatmeal mixture in half and press half in bottom of 9X13″ pan with sides. Pour filling over top. With remaining dough spread and dot top of filling. (I flatten the dough in small sections between buttered hands and lay it over the top of the filling).

Bake at 350 degrees for 20-25 minutes.

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