Black-Bottom Cupcakes

Makes 2 dozen
Prep Time 35 min
Cook Time 25 min

8       ounces cream cheese, at room temperature
2 1/2 cups sugar
          salt
1        large egg
6        ounces semisweet chocolate chips
2 1/4  cups of flour
1 1/2  teaspoons baking soda
1/4     cup plus 2 tablespoons unsweetened cocoa powder
1/3     cup plus 3 tablespoons vegetable oil
1 1/2  teaspoons apple cider vinegar
1 1/2  teaspoons pure vanilla extract

1. Preheat the oven to 350. Line two 12 cup muffin pans with paper or foil baking cups.  Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt.  Add the egg and mix well. Fold in the chocolate chips and set aside.

2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoons salt, the baking soda and cocoa powder.  Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.

3. Fill each baking cup two-thirds full wit the cake batter and top with 1 tablespoon of the cream cheese mixture.  Bake until the edges are firm to the touch, about 25 minutes.

Found in EveryDay with Rachel Ray, February 2007 

Lasagna Soup

Ingredients

• 2 teaspoons olive oil
• 1 1/2 pounds Italian sausage (bulk or with casings removed)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 6 cups chicken broth

• 2 bay leaves
• 8 ounces fusilli pasta
• 1/2 cup finely chopped fresh basil
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• 1/4 teaspoon salt
• Pinch of pepper
• 2 cups shredded mozzarella

Instructions

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Lasagna Rolls

• 2 (26-ounce) jars of sausage-flavored pasta sauce
• 1 small yellow onion, chopped
• 10 ounces ground turkey
• 10 ounces sausage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 1 teaspoon Italian seasoning
• 2 large eggs
• 3 cups low-fat ricotta cheese
• 1/2 cup Parmesan cheese
• 3 cups shredded mozzarella cheese
• 12 cooked lasagna noodles (boil 14 to 16 to allow for breakage)

Instructions

1. Heat the oven to 350º F. Prepare two 7- by 11-inch pans by coating them with cooking spray and spreading 1/2 cup of the pasta sauce in the bottom of each.
2. In a large saucepan, brown the onion, ground turkey, and sausage. Drain any fat, then add 1 jar of pasta sauce and the salt, pepper, and Italian seasoning. Bring the mixture to a boil and simmer for 15 minutes.
3. In a bowl, lightly beat the eggs, then stir in the ricotta, Parmesan, and 2 cups of the mozzarella until thoroughly mixed.
4. Boil the noodles in salted water until tender, rinse in cold water, and set them aside. When they've cooled, cut each noodle in half lengthwise.
5. On a tray, lay out a strip of noodle and spread about 2 tablespoons of the cheese mixture along the entire length. Then spread about 2 tablespoons of the meat mixture on top of the cheese. Carefully roll up the noodle and place it, frilled edge up, in one of the prepared pans. Repeat with the remaining noodles.
6. Pour the remaining sauce over the rolls and garnish the top of each roll with the last cup of mozzarella. Cover each pan with aluminum foil and bake the rolls for 30 minutes. Remove the foil and bake for 15 minutes more. Makes 24 servings.

Dinner Tonight

This is what we're having for dinner tonight. How about you?

Freezer Meals

I'm really wanting to get some things made and in my freezer for this fall for when things are hectic with a newborn. I'm trying to compile a list of freezer meal ideas so I can have a good variety. Here are some of my ideas. List anything you like to make and freeze as well! I'm open to any ideas!

Ideas:

• Enchiladas
• Lasagna
• Chicken Divan
• Beef/Chicken Pot Pie
• Shepherds Pie
• Chicken and Rice
• Mexican Lasagna
• Pizza Dough
  

Jalapeno, Avacado and Bacon Burgers

These are not burgers for a night when you're in a hurry, but if you have the time they are truly magnificent. Seth's favorite for sure!!!

• 6 jalapeño chiles
• 6 slices bacon
• 3 pounds ground beef chuck
• Salt and pepper
• 1/2 cup (about 2 ounces) crumbled queso fresco
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons extra-virgin olive oil
• 2 avocados, pitted and thinly sliced
• 1 bunch cilantro, chopped
• 1/2 onion, thinly sliced
• 6 hamburger buns, split

Can’t find queso fresco in your supermarket? Use crumbled feta or goat cheese instead.

Directions:

1. Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.

2. Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.

3. In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.

4. In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.

5. In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.

6. Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.