Molten Chocolate Cake

aka HEAVEN!

I'm not gonna lie, I totally stole this recipe from another blog written by a friend from Manti and her family/friends--you can find it here.

I saw these. Had to make these. Made these. Devoured these. Now I'm sharing them with you. It's the perfect Valentine treat for you and your sweetie (and 2 friends)!

Just look at that fudgy goodness that couldn't wait to run out of the center!

Here's what you need:

4 oz. Semi-Sweet baking chocolate squares
1/2 cup (1 stick) butter
1 C. powdered sugar
2 eggs
2 egg yolks
6 Tbs. flour
Whipped Cream or Vanilla Ice Cream

**Preheat oven to 425*. Butter four 3/4 c. ramekins (mine were 10 oz. found at good ol' Wal*Mart). Place on baking sheet

**Microwave chocolate and butter in a large microwaveable bowl on HIGH 1 min or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar until well blended. Blend in egg and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

**Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around the cakes to loosen them. Invert the cakes onto dessert dishes. Serve immediately topped with whipped cream or ice cream!

Breadsticks

These are a serious staple at our house. As in..we eat them at least once a week, but usually more. Usually when you think breasticks, you think Italian food, right? You don't? Shame on you, then! Well anyway, these breadsticks are not just for Italian food. They go with anything. Honestly. I learned about these beauties from my fabulours in-laws. The first time I had them I was hooked. And when I found out how to make them? Well that right there sealed the deal. Talk about 100% easy, fast, and totally doable!

What you need:

Frozen Rhodes rolls--You can make 1 or 20 or 1000. It is up to you!

Melted butter--no measurment. It depends on how many you're making.

(For my SIL who says saying 'no measurement' is not helpful, for 5-6 rolls/breadsticks I use about 1 Tbsp. butter)

Salad Supreme

Now you're thinking, Hold the phone, lady! Salad Supreme? #1- What is that?! #2- Isn't that for salad? I know. I kind of thought the same thing. It sounded a little like something my gma would add to soggy leftovers. But it is better than that! Salad Supreme does not get the credit in the spice aisle that it deserves!

Okay. I've calmed down. Want to hear the rest of the recipe?

Set rolls out to thaw (as package directs. They actually don't even need to raise completely.), and then stretch and twist each end in opposite directions (so that it looks spiraled)

 Notice the melted butter already splattered on the cookie sheet? That is so you can roll the dough in the butter immediately after twisting it. Once you've stretched and twisted and then rolled it in the butter, line each roll/breadstick up on the pan and then sprinkle generously with Salad Supreme. Don't skimp on the SS!

 Next, bake at 350* for 12ish minutes. Mine usually take closer to 15-17, but I start checking them at 12 to make sure they don't burn. When they are golden brown, remove from the over and serve!

Ta-da!

Okay. The instructions might seem confusing or weird. Please leave a comment and let me know if they do! I make them all the time, so it makes sense to me. But if it is confusing to anyone else, don't hesitate to ask. I promise! You don't want to miss out on these delishies!

Also, if you have an allergy to Salad Supreme or something, you can do garlic powder or grated parmesan cheese instead. Either way, they will turn out yummy. I don't think it's possible to mess these babies up!

Sticky Chex Mix

This is a favorite treat of mine that makes a huge bowl so there is lots to share. I like to take it camping, or to family functions, or put in cute bags and take to the ladies I visit teach. Let me warn you that it is one of those things you can't seem to stop eating once you start!

1 lg. box Rice Chex
1 lg. box Corn Chex
(you can use 2 of the same kind if you like)
1 bag cashews
1/2 bag sliced almonds
1 bag coconut

Combine in a really big bowl and mix with your hands until it's combined really well.

1 1/2 c. butter or margarine
1 1/2 c. Karo syrup
1 1/2 c. sugar

Combine in a pan and bring to a boil. Boil and stir for 6 minutes and then add

1 tsp. vanilla

Pour over Chex mixture and stir until evenly coated.
Enjoy!

Chicken Enchiladas

These are my family's favorite because they have no

mysterious, yucky, green things in them.

(I condsider this a bonus because it saves everyone from losing their appetite

because your five year old will not annouces there is a booger in his food.)

What you will need:

2 lg. or 3 sm. chicken breasts

10 flour tortilla shells

16 oz. Sour cream

2 sm. cans Cream of chicken soup

Olives

Chedder cheese

1 can red enchilada sauce (optional)

*Cook chicken using whichever method you prefer. I like to put it in the crockpot with some water and chicken boullion because it stays really moist and juicy. I usually add some salt and pepper and a little bit of garlic powder as well just for more flavor. If you are in a hurry you can just pan fry it but it may become more dry.

*Mix together sour cream and soup.

*Slice Olives

*Spread a small amount of soup in the bottom of a 9X13 (so they don't stick).

*Put a spoonful of soup on totilla, then a scoop of chicken, a few olives, and a generous amount of shredded cheese. Plenty of cheese is key!

*Roll up and place in the casserole dish. I can usually only fit 5 per pan so you may need two pans. Or if you choose to half the recipe do one pan of 5.

*Cover with the remainder of the soup.

*Pour the can of red sauce over the top if desired. I think the red sauce just

"gives it a little somethin' extra" (name that movie).

*Cover with plenty more cheese.

*Cover with tinfoil and bake at 350 degrees for 30 min. or until soup is bubbly.

Giveaway Winner!

And the winner is...
(drumroll, please......)

SUSIE
who said,
"I'm a new follower!!!"

Please email your address to us at:
howetocook@gmail.com

Congratulations!

Bacon & Parmesan Pasta

Oh. My. Deliciousness! I saw this recipe online and knew it was something I just had to try! It was like eating a piece of heaven and I thought Matt was going to fall out of his chair he liked it so much. We're thinking next time we might add some grilled chicken to the mix!

(Don't you love my 90's dishes that I dug out of my trousseau when I got married--ha!)

Here's what you need:

1 lb. bacon

1 pkg. penne pasta

1 c. whipping cream

8 oz. cream cheese

1/2 c. shredded Parmesan cheese

2 eggs (beaten together)

Crushed red pepper flakes, to taste--I didn't use any of this!

**Cook & crumble bacon.

(I baked mine, see here!)

**Cook pasta according to package directions. Start the sauce while it's cooking.

**In a large saucepan combine whipping cream and cream cheese. Cook on low until cream cheese is melted and mixture is smooth, then remove from heat.

**Add the eggs and Parmesan cheese. Mix well. (The eggs cook in the heat of the sauce!)

**Drain pasta and return it to the pot.

**Add the sauce and the chopped bacon.

**Mix well to coat and top with a bit more Parmesan cheese!

YUMMMMMM!!!!

Meal Tip Monday: Baked Bacon

I love me some bacon.
Who doesn't?
What I don't love, is cooking it.
 Am I the only one who hates having my house smell like a big, fatty piece of greasy bacon?
Gross.
No thanks!
BUT! Good news! Did you know you can bake your bacon in the oven? I just recently discovered this little trick, and I am in heaven.
Place the bacon on a cooling rack and then place the cooling rack on a cookie sheet (which is lined with tin foil). This way, the grease drains off the bacon but doesn't make a mess.

I started by cooking it at 350*, and once the bacon was cooking I turned the oven up to 400*. It took about 15ish minutes total, and my house didn't smell afterwards!

Happy baking your bacon!

And don't forget to enter our giveaway here. Giveaway ends Tuesday  night at midnight!

Vanilla Salad

How was everyone's Superbowl Sunday? I'll be honest...I didn't know until about Friday who was even playing. My husband rolled his eyes at that one. Oops! We spent the day with family and dined on some yummo food like this. What we didn't dine on, but I wish we had, was this delish salad. I'll be honest...It doesn't actually have a name. I call it Vanilla Salad, and Kim calls it Raspberry Salad. Tomato/Tomoto, I guess. We were introduced to this just this last Christmas. Nicki had apparently been keeping it secret from us. Rude. She's kind of like that some days ;)

Anyway...here's what you need:

1 lg. package instant vanilla pudding

1 lg. container (32 oz.) vanilla yogurt

1 12 oz. container Cool Whip

1 pkg. frozen raspberries.

Mix pudding powder and yogurt together, fold in Cool Whip, and stir in the raspberries.

Done! It is beyond delicious. My husband and I have decided it is good enough to be dessert! But of course we still eat it as part of the meal and save the real dessert for dessert. Since Christmas, I have made this more times than I can count. It is our new fave salad. We also recently decided that it would be good without the berries and used as a fruit dip. As soon as the good fruits come in season, I will be doing just that!

Yu-um!

Oh! P.S., don't forget to enter our latest giveaway here!

**GIVEAWAY!**

Woohoo! Time for another giveaway! This giveaway is brought to us by the fabulous Tupperware! Tupperware is definitely our fave when it comes to storage/serving needs, so we thought we'd share the wealth! Here is what you'll get:

 

Fun, right? 

3 stackable serving bowls and a set of salad tongs. I know that I, for one, can always use another serving bowl. And I'll be honest...I kind of wanted to keep the salad tongs for myself; I need some! I also love the fun colors; they bring a little cheer to this dreary February!

Anyway, enough of my Vanna White-ness. It's time to enter!

There are 3 ways to enter:

#1--Become a follower of Howe to Cook and leave a comment letting us know. If you're already a follower, leave a comment letting us know why you like/follow!

 #2--Leave a comment telling us about your favorite Tupperware product. If you don't own any Tupperware, what do you wish you owned? (Check here for some awesome products.)

#3--Blog, Facebook, or Tweet about this giveaway and leave a comment letting us know.

Please leave a separate comment for each entry. 

Giveaway ends Tuesday, February 8th, at midnight.

Good luck!

Nicki Specials

Back in the day the Howe sisters worked in a yummy little sandwich shop in Manti called Club Savoy. Man did we have some fun times there! Sadly, Club (as we called it) is no longer there but it lives on in our hearts every time one of us makes this yummy sandwich. I created it one night due to boredom and hunger. OK, mostly hunger. It became known as a Nicki Special and we still love it.

(This is just for one)

Deli bun

mayo

2-3 slices ham luncheon meat

5-6 sliced mushrooms

slice cheese of your choice

(I love swiss or provolone, but anything works)

1/2 an avocado, sliced

Sautee' the shrooms in a little butter until soft and brown. Scooch them over in the pan and add the ham--you just want to warm it up a bit. Scoop the shrooms onto the ham and lay the cheese over and let it melt!! Dump the whole thing onto the bun that you have spread with mayo. (Let me just say here that at Club we had a grill and I liked to toast the bun, but I only do that at home if I am feeling especially ambitious.) Spread the sliced avocado on top of the melted cheese and put the bun top on. Now I need to have one of these because my mouth is watering! Enjoy!

Better Than Sex Cake

Ingredients:

1 Chocolate Cake Mix

1 bottle Caramel Topping

1 Can Sweet and Condensed Milk

1 bag Heath Chips

Whip Cream

Directions:

Bake cake according to package directions

Poke holes in the cake

(I used the end of a wooden spoon)

Pour the caramel and the sweet and condensed milk over the whole cake

Sprinkle the toffee chips over the cake

Refrigerate and top with whip cream before serving

Easy Parmesan Rolls

My sister-in-law, Adrienne, brought these to a Golding family party and I just HAD to have the recipe. She kind of chuckled at first, then she told me there isn't really a recipe just a few simple steps. So, here ya go!

Rhodes frozen rolls (however many you need)
melted butter
grated Parmesan cheese (the powdery kind)

**Roll your frozen rolls into the melted butter and then in the Parmesan cheese (today I sprinkled in a little garlic salt to add more flavor!). Place in a grease (Pammed) baking dish and cover with Pammed saran wrap.

Let raise.

Bake as per directions on the bag. (Raise 3-4 hours. Bake at 350 for 20 minutes)
Delish!