Heavenly Chocolate Mousse

Oh my GOSH!  This seriously is some heavenly chocolate mousse!  You take one bite and you think you have died and gone to heaven!  It really should be called sinful chocolate mousse, because it was sooooooo addicting and I couldn't stop eating it.  This will have you tip-toeing to the fridge at 3 in the morning to sneak a few bites.  I'm usually not a huge fan of stuff like this, because I like to eat food with texture - ya know - something I can chew.  The only reason I even tried this mousse is because I had a whole bunch of whipping cream that was about to expire and I didn't want to throw it out.   Let's just say . . . I was sold after the first bite!  

This would be the perfect ending to a Valentine's Day dinner!  You can easily make individual servings for each guest - no sharing required!  All parties involved would be happy!  It is rich and thick and creamy yet light and airy at the same time!  It reminded me of a soft ice cream.  I LOVED this!

Heavenly Chocolate Mousse

adapted from: Just Get Off Your Butt and Bake
(Printable Recipe)

8 oz. Symphony Bar or your favorite chocolate

1/2 c. milk, divided

2 Tbl. butter

3 egg yolks

2 Tbl. sugar

1 1/4 c. whipping cream, whipped

In a double boiler heat chocolate, 1/4 cup of milk and butter until all is melted.  Cool 10 minutes.  In small saucepan, whisk egg yolks, sugar and 1/4 cup milk, whisk and stir over low heat until reaches 160 degrees, 4-5 minutes.  It will be like a thin custard.  Remove from heat and whisk in cooled chocolate mixture.  Cool completely.  Gently fold in whipped cream.  Spoon into dessert dishes and refrigerate until set, about 1 hour or overnight.  

Jenn's Notes: I made the chocolate part one night and I folded in the cream the next day, because I was afraid the cream was going to deflate and that this would only be good the day it was made.  That was so NOT the case.  This stayed fresh for four days and then it was gone, so it might stay fresh even longer?  I added a teaspoon of vanilla extract and a Tablespoon or two of sugar to my cream.   I reserved a small amount of the whipped cream for topping, but folded the rest in. So good.

Lighter and Leaner Grilled Pimento Cheese Sandwich

This is another healthy recipe from Bobby Deen (Paula Deen's Son).

Let me just start out by saying that I have never had the original Pimento sandwich, so I am not sure how this compares.  With that said . . .

This sandwich was AMAZING! I LOVED IT!

I seriously felt like I was eating something super fattening, because it was so comforting and tasted sooooooo good!  Guess what?  This sandwich is NOT super fattening.  According to Bobby it only has 261 calories and 6.4 grams of fat per serving and Paula's original version has 737 calories and 57.4 grams of fat per serving?  I think we can all handle 261 calories for dinner.  He made this lighter by using a mixture of Cheddar and low-fat Mozzarella and by using non-fat Greek yogurt instead of Mayo.  I promise you would never know this had Greek yogurt in it - don't let that scare you. 

I must say . . . I absolutely love red peppers and that was a HUGE part in the amazing flavor of this sandwich . . . so if you are not a huge red pepper fan, then you might not like this sandwich as much as I did.  

I really did love this sandwich and I will be making it a lot.  I served it with these baked fries.

Update: 6/18/2013 - I still love this sandwich and make it a lot.  The filling is ooey, gooey and cheesy.  I like to add a little Italian seasoning too.  

Lighter and Leaner Pimento Cheese Sandwich

slightly adapted from: Bobby Deen

(Printable Recipe)

1 c. grated Cheddar

1/2 c. grated low-fat Mozzarella

2/3 c. plain non-fat Greek style yogurt

2 green onions, chopped

1/4 tsp. salt

1/2 tsp. black pepper

3/4 - 1 red pepper, chopped (do not leave out)

8 slices whole wheat bread

Combine all ingredients and spread on bread.  Spray with cooking spray and grill.  Serve immediately.  Yield: 4 servings.

Jenn's Notes:   I adjusted the recipe for the ingredients I had on hand - if you want Bobby's original recipe click here.  I actually used french bread instead of wheat.  I know that is not as healthy, but that is what I had on hand.  I sprayed the bread with butter spray and grilled on the George Foreman.  I can not wait until I eat this sandwich again.  It might become a weekly menu item! 

Rush-Hour Recipes Winner Announced

Thank you so much to everyone who participated in this great giveaway!

If you didn't win, don't worry, I have a great vanilla giveaway coming up in the next few weeks!


I used a random number generator to pick the winner! I did not count the two "replies" since they were not entries.  

And the winner is . . . .

Comment #61
Jenna . . . who said: I am a follower of your wonderful blog!


Congratulations!

Please contact me within 72 hours to claim your prize!
eatcakefordinner@digis.net

I think you are really going to like this cookbook, it is full of so many time-saving recipes!

Bobby Deen's Gooey - with less - Butter Cake

Have you guys seen Bobby Deen's (Paula Deen's Son) new cooking show?  I love it! He takes his favorite Paula recipes and makes them lighter and healthier.  He is so cute and has a such a fun personality.  

I have made two of his recipes so far and I really liked both of them!  Hey, I am all for cutting out a few unnecessary ingredients in order to save a few calories.  I know that one of Paula's most popular recipes is her Gooey Butter Cake and surprisingly I have never tried it, but Bobby had Paula on his show and he made her his lighter version.  She seriously said - Oh Bobby - I think I like this better than the original!  I can't tell you if it is better than the original, since I have never had it, but I did think this lighter version was really yummy! I will definitely be making this again and I can't wait to try a chocolate version! 

On the show, Bobby told us Paula's original recipe has 330.5 calories and 14.6 grams of fat per serving, but his "lighter" version only has 222 calories and 8.6 grams of fat per serving!  

Gooey (with less) Butter Cake

adapted from: Bobby Deen

(Printable Recipe)

Cake:

1 (18.25 oz) package yellow cake mix

1/2 c. reduced-fat buttermilk

1 Tbl. canola oil

1 egg, lightly beaten

Filling:

1 (8 oz.) package neufchatel cream cheese, softened

3/4 c. powdered sugar

1/4 c. plain nonfat Greek-style yogurt

1 Tbl. melted butter

1 tsp. vanilla extract

Preheat oven to 350 degrees.  Spray a 9''x9'' baking dish with nonstick cooking spray.  Place the cake mix, buttermilk, oil and egg in a large bowl and using an electric mixer, blend together until smooth.  Spread the mixture into the prepared baking dish.  For the filling: beat the cream cheese until smooth.  Beat in the sugar, yogurt, butter and vanilla.  Spread over the cake mixture.  Bake 40-45 minutes.  DO NOT OVERBAKE.  You want the center to be a little gooey. Yield: 16 servings. 

Jenn's Notes: I used a cherry chip cake mix instead of yellow and I ended up using regular cream cheese instead of light (but I think light would be just as yummy), since I had some that was expiring.  I used an 8''x8'' baking dish that had pretty tall sides and the cake baked right up to the top.  So, my picture will be a little thicker than yours would be if you use a 9''x9'' pan.  I baked mine the full 45 minutes and that might have been 1 or 2 minutes too long, but the middle was still a little gooey.  The cake part is almost a little dry, but when you eat it together with the creamy filling it is yummy! The filling is absolutely delicious and reminds me of cheesecake.  I think I even liked this better the 2nd day (this is still good and it is the 4th day - the cake gets softer as days go bye)!        

Sausage Orzo Skillet

This is my fourth and final recipe I tried for my review of Gooseberry Patch's new Rush-Hour Recipes Cookbook! I liked each recipe that I tried and I have a long list of recipes that I still want to try.  I think this is a great cookbook and I am very happy with it!  I'm sure whoever wins it will love it too! 

This Sausage Orzo Skillet is in the 5-Ingredient Favorites section and not only does it have very few ingredients, but it is also made in one skillet! You gotta love recipes that have easy cleanup.  

I thought this was yummy!  It is a perfect last minute recipe to have on hand!  I thought I was going to think of it more as a side than a main dish, but once it was all done and I was eating it, I totally felt like it was a main dish! Very satisfying and filling!  I will for sure make this again.

Sausage Orzo Skillet

from: Rush-Hour Recipes submitted by Julie Lundblad

(Printable Recipe)

1 Lb. ground pork sausage 

14 1/2 oz. can beef broth

14 1/2 oz. can stewed tomatoes

1 1/4 c. orzo pasta, uncooked

Optional: Italian seasoning, to taste

In a large skillet over medium heat, brown sausage; drain.  Add broth and tomatoes with their juice, bring to a boil.  Stir in orzo; sprinkle with Italian seasoning, if using.  Cover and simmer for 15 minutes, until orzo is tender.  Makes 4 servings.

Jenn's Notes: I only used 1/2 pound of sausage, because that was all I had.  I also didn't have stewed tomatoes, so I added diced tomatoes instead and added some extra spices like thyme and rosemary (I know that makes it more than 5 ingredients, but spices shouldn't count)!

Spicy Baked Chili Fries

This is another super yummy recipe that I made for my review of Gooseberry Patch's Rush-Hour Recipes!

I have told you before how I could live on potatoes.  I love them in every way, shape and form! So, of course when I saw these baked fries, I knew I would have to try them.  

My first bite took me way back to my childhood.  They tasted like some french fries we used to get at an old place called Eat A Burger and you could get a big bucket of fries - literally.  That was the first thing that popped in my head when I tried these.  Isn't that funny how certain things can make you think of something you haven't had in 15-20 years?

I really really liked these fries and I will be making them quite often.  Mine didn't get very crispy, but the flavor was amazing.  So, if I can figure out how to get them crispy in the oven, then they will be one of my favorite french fries.

Spicy Baked Chili Fries

from: Rush-Hour Recipes submitted by Jo Blair

(Printable Recipe)

1 tsp. chili powder

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. seasoned salt

3 Tbl. olive oil

3 baking potatoes, cut into wedges

Mix spices in a large container with a tight-fitting lid.  Add oil and stir; add potato wedges.  Put lid on container and seal tightly; shake vigorously to coat potatoes well.  Arrange potatoes on an aluminum foil-lined baking sheet.  Bake at 400 degrees for 15 minutes.  Turn potatoes over and bake another 15 minutes until tender and golden.  Serve plain, with fry sauce or with ranch dressing for dipping.  Makes 4-6 servings.  

Fry sauce = 1/2 cup of ketchup mixed with 1/2 cup of Mayonnaise or Miracle Whip.

Jenn's Notes: I loved these fries. I wish they were slightly crispier, but the flavor was amazing.

Quickie Cornbread from Rush-Hour Recipes

This is another delicious recipe that is part of my review of Gooseberry Patch's Rush-Hour Recipes! 

 This one is for my neighbor! 

I was at the grocery store one day and I ran into my neighbor.  She was staring at the cornbread mixes trying to decide which one to get.  

She told me she had to bring cornbread to a dinner party and she had no idea what to do?  

She said she had looked up a few recipes and they had a million ingredients.

I hurried and ran through the ingredients in my head and I am thinking - okay they might have like six ingredients (I did look at my cornbread recipe just now and it has 8 ingredients)?  She considers that a million?  All of the ingredients are probably things she already has on hand, except for the cornmeal?  Plus, a box mix probably calls for at least 3 or 4 ingredients, so that is really only a few more than she would already be adding?  Whatever - it made me laugh?  I can see how it would be intimidating to make something from scratch if you have never done it before.  So, this recipe is for her! 

A cornbread recipe with only TWO ingredients!

I am a HUGE sweet cornbread person.  I already have several recipes on my blog and I haven't even posted my favorites yet?  Eventually, I am sure you will all get sick of seeing new cornbread recipes, but I never get sick of trying new ones!  I didn't eat cornbread a lot while growing up, but when I did, it was always a homemade, from scratch, recipe that my mom would make!  I never knew any different?

This was the FIRST time I had EVER used a box mix for cornbread.  I had no idea what to expect.  The end result turned out good!  The creamed corn made it extremely moist.  I drizzled a little honey on top and it was very yummy!  I actually preferred this at room temperature rather than warm.  Not only is this a quick and easy recipe, but it is also a budget-friendly one too.  I picked up the box of cornbread mix for 50 cents and the creamed corn for 69 cents!  How cheap is that?  I think you guys will really like this one!      

Quickie Cornbread

from: Rush Hour Recipes submitted by Dawn Schlauderaff
(Printable Recipe)

1 (8 1/2 oz.) package cornbread mix

1 (14 3/4 oz.) can creamed corn     

In a bowl, stir together cornbread mix and creamed corn until moistened.  Pour into an 8''x8'' baking pan sprayed with non-stick vegetable spray.  Bake at 400 degrees for 20-25 minutes, until set and golden.  Cut into squares.  

Jenn's Notes: I baked this for 29 minutes and I think I could have even went another minute or two.  This cornbread is extremely moist and has the "mealy" texture from the cornmeal with a yummy "corny" flavor from the creamed corn.