80's Cake

The real name of this recipe is Chocolate Mint Cake but I've always called it 80's Cake because my mom used to make it back in the decadent decade when everything was over the top.  And this cake definitely pushes your sweet buds over the top.  Plus, just the color scheme alone screams 1985 - (mint green + black = white hot). 

I hadn't had this cake in many, many years but I found the recipe stuffed way down deep in my recipe binder and I had like, a totally huge urge, to like, bake this tubular treat.  And of course upon first bite I was transported back to my childhood days complete with hot pink jeans, jelly shoes, charm necklace, and tight perm.  

80's Cake (Chocolate Mint Cake)
1 box white cake mix
6 T Dark Creme de Menthe Liquor
1 jar Hershey Fudge Topping
1 8 oz. Cool Whip
chocolate sprinkles

1. Mix cake mix as directed and add 3 T of the Creme de Menthe liquor.
2. Bake as directed in a 9x13 pan or cupcake tins.
3. Cool at room temperature.
4. When cool, spread fudge topping on cake.
5. Add remaining 3 T of Creme de Menthe liquor to Cool Whip and fold until blended.  Spread over fudge topping and garnish with chocolate sprinkles.

Keep refrigerated!

Like, OH MY GAWD!  This cake is so gnarly!

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Dinner: Parmesan Chicken and PB&J Parfaits

Everything about this dinner was DELISH!  

Parmesan Chicken with Mushroom Wild Rice (original recipe)
8 oz. sliced fresh mushrooms (I didn't have any on hand when I made this - boo!  But it tasted just as good without)
1 Tbsp. canola oil (for mushrooms only)
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1/2 tsp. Italian seasoning
2 pkg. (10 oz. each) frozen brown rice with broccoli and carrots (I couldn't find the broccoli version so I picked up the one with corn and it was still yummo and as you can see I added broccoli as a side)
1/4 tsp. salt
1/8 tsp. pepper
1 lb. skinless chicken breasts (this is altered a bit from the original recipe)

1. Combine cheese, mayo, and Italian seasoning in small bowl; set aside.

2. Place frozen rice mixture in a greased 13 x 9 baking dish; sprinkle with salt and pepper.  Top with chicken.  Spread cheese mixture over the chicken.

3. Bake uncovered at 325 degrees for 45-50 minutes.

Peanut Butter and Jelly Parfaits (original recipe)
2 cups cold milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 bag mini Nutter Butter cookies, crushed, reserving a few for garnish (Slightly altered from original)
1/4 cup strawberry jam
1/2 cup banana slices
1/2 cup thawed Cool Whip topping

1. Pour milk into medium bowl.  Add dry pudding mix.  Beat with whisk 2 minutes.  Let stand 5 minutes.

2. Layer 1/4 cup of pudding and 1 Tbsp. each of the cookie crumbs and jam into four wine glasses (I think parfait glasses are a bit too much).  Continue to layer evenly until all pudding is used up.

3. Refrigerate at least 1 hour or until ready to serve.  Top with banana slices, whipped topping, and garnish with a cookie before serving.

*NOTE* These taste best when eaten the same day as prepared.  The cookies get a tad mushy on day two but hey, who am I kidding?  They're still totally worth noshing.

This pretty much sums up the heavenly experience of these parfaits.

Dinner: Toddler & Hubby Approved

It's a home run when everyone at the dinner table falls in love with an entire meal.  With a two-year-old and a picky husband, this does not occur all that often.  Don't get me wrong.  My husband is not a whiner by any means and eats what is given to him with very little (none) feedback.  My two-year-old is a champ when it comes to eating and has been known to pack away meals like a 250 pound linebacker.  And although I'm not Paula Deen, I can manage a decent meal without too many complaints.  However, it is a rare event when I hear simultaneous "humming" from these two. That's what happened when I made this combo and it was oh so yummy if I do say so myself. 

Parmesan Chicken Nuggets (original recipe)
Start to Finish: 30 minutes
Makes: 8 servings

1/4 cup butter, melted
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. kosher salt
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-in. pieces
honey mustard dressing, optional (substitution)

1. Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl.  Dip chicken in butter, then roll in crumbs.
2. Place in a single layer on a 15-in. x 10-in. x 1-in. baking sheet.  Bake at 375 degrees for 20 minutes until no longer pink, turning once halfway through.  Serve with honey mustard dressing if desired.

*I substituted the honey mustard dressing because my daughter loves it.  I also only used one baking sheet instead of two (lazy) and upped the bake time to a total of 20 minutes.

Greek Three Bean Salad (original recipe)
Start to Finish: 25 minutes
Makes: 10 servings

2 cups frozen cut green beans, thawed
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14 1/2 oz,) cut wax beans, drained
1/2 cup sliced red onion (altered)
1 can (6 oz.) pitted ripe olives, drained
1/2 cup julienned green pepper
1/2 cup peeled, seeded, and chopped cucumber
1/2 cup cherry tomatoes, halved (addition)
3/4 cup bottled Greek vinaigrette
1 cup (4 oz.) crumbled feta cheese

Combine the first eight ingredients in a large salad bowl.  Drizzle with vinaigrette and toss to coat.  Chill until ready to serve.  Sprinkle with cheese and serve with slotted spoon.

*I altered the amount of red onion because I think it can be a bit over powering if too much is used (a.k.a. bad breath).  I also added cherry tomatoes because I add them to EVERYTHING.  Afterwards, I realized that garbanzo beans and/or salami would be superb mixed in as well.

If you're in a Greek phase like me, check out this other scrumptious (and very similar) salad.

What are your "go-to" dinners that make the entire dinner table happy?  Do share!

Mediterranean Tuna Salad

When a recipe calls for garbanzo beans, tuna, and feta I'm GAME!  This tasty little salad came from one of my favorite food magazines, Taste of Home: Simple & Delicious.  About 90% of my tried and true recipes come from this wonderful magazine.  The lightness of this salad is probably more suitable for lunch, however I enjoy it for dinner with a side of cheesy garlic biscuits.  I kept pretty true to the original recipe, only adding and/or substituting a few ingredients.  Yummy + Healthy = Score!

Mediterranean Tuna Salad (original recipe)

Start to Finish: 25 minutes

Makes: 4 servings

1 can (15 oz.) garbanzo beans, rinsed and drained

3 celery ribs, chopped

1 small sweet red pepper, chopped

3 green onions, chopped

1/2 cup black olives, chopped (addition)

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

2 Tbsp. Dijon mustard (substitution)

1/2 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

1 can (12 oz.) albacore white tuna in water, drained

4 cups shredded lettuce

1/2 cup crumbled feta cheese

2-3 cherry tomatoes, cut into wedges (addition)

1. Combine the beans, celery, red pepper, green onions, and black olives in a large bowl.

2. Whisk the oil, vinegar, mustard, basil, salt, and pepper in a small bowl.

3. Pour dressing mixture over bean mixture and toss to coat.

4. Gently stir in tuna and serve over lettuce.

5. Sprinkle with cheese and garnish with tomatoes.

I found that this salad tasted even better the next day after the flavors soaked into the tuna and veggies.  This would also be delicious with avocado slices and chopped hard boiled eggs. Very versatile. A scrumptious light meal that I will most certainly make again and again. 

Do you have any tasty and easy recipes that use any of these fabulous Greek ingredients?  If so, please share!