Double Chocolate Yogurt Muffins

I'm always glad to find a new recipe that uses up what's in my fridge/pantry!  I only buy plain yogurt for specific recipes...and often there are leftovers!  This recipe tastes very good.  I made them without the chips (saving those for cookies!).  I think that yogurt gives food an interesting taste.  Not bad, just different.  I think adding the chocolate chips would "mask" the taste.  Or give the chocolate a boost.  Not sure the right word I'm looking for.  I will make them again...with the chocolate chips! {If it means anything to you...while I'm typing this, I can't keep my kids hands out of them!}

Double Chocolate Yogurt Muffins

3/4 packed cup light brown sugar
1/2 cup melted unsalted butter
1 cup vanilla flavored or plain (I used vanilla) yogurt
1 egg
1 1/2 tsp vanilla extract
1 3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp. salt
1 1/2 tsp baking powder
1 cup semi-sweet chocolate or bittersweet chips

Preheat oven to 350 degrees F. Line a muffin tin with paper muffin cups.

Stir brown sugar and butter together in a medium size bowl. Add yogurt, egg and vanilla and stir until thoroughly blended.

Combine flour, cocoa, salt and baking powder in a large mixing bowl. Add yogurt mixture to flour mixture, stirring only until blended. Fold in chocolate chips. Spoon batter into greased muffin tins and bake for 22-25 minutes.

Makes 12

I made mini-muffins- made 48.  Bakes for 12 minutes.

Source: http://www.cookiemadness.net

Pink Lemonade Pound Cake

This is also a Pinterest find from a great blog.  It is very very tart!  I didn't have red food coloring...so the cake was yellow.  Still delicious!

Pink Lemonade Pound Cake

1 18.25oz package lemon cake mix
1 3oz package instant lemon pudding mix
4 eggs
1/3 c vegetable oil
1/2 c milk
1/2 c pink lemonade concentrate
4 drops pink or red food color, optional

Glaze:
1 c frozen pink lemonade concentrate, thawed
1/2 c white sugar

Preheat oven to 350.  Grease and flour a 10-inch tube pan or bundt pan.

Combine th ecake m ix, lemon pudding mix, eggs, oil, 1/2 cup lemon concentrate and the milk.  Mix until smooth.  Poru the batter into the prepared pan.

Bake at 350 for 50 minutes to 1 hour.  Remove from oven and prick cake all over with a fork.  Immediately pour lemonade glaze over the cake.  Let stand in place until almost cool.

GLAZE: Combine the remaining thawed frozen lemonade and the white sugar.  Mix thoroughly and pour over warm cake.

Strawberry Lemonade Bars

Like a traditional lemon square...but, pink!  These are super tasty!  Thanks to Pinterest and this blog for the recipe!

Strawberry Lemonade Bars

Crust
1/4 c sugar
1/2 c butter, room temperature
1 1/2 c all purpose flour
1/4 tsp salt

Filling
1 c fresh lemon juice
2-3 tsp lemon zest
1/2 c pureed strawberries (about 3/4 cup berries)
1 1/4 c sugar
4 large eggs
1/4 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350.  Lightly grease a 9x13 baking pan.

For the crust - in a large bowl, cream together sugar and butter, until smooth and fluffy.  Working at a low speed, gradually beat in flour and salt until mixture is crumbly.  Pour into prepared pan an dpress into an even layer.  Bake for about 17 minutes, until set at the edges.

While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar, and eggs.  Process until smooth.  Add in flour, baking powder, and salt.  Pulse until smooth.

Gently pour the filling over the hot crust.  Return the pan to the oven and bake for 23-26 minutes, until the filling is set (there will look like there is a crust on top). 

Sprinkle the bars with powdered sugar.  Cool completely before slicing with a damp knife.  Store bars in the refridgerator. 

Chicken & Black Bean Enchilada Casserole

This is a great recipe I found on Pinterest.  It's borrowed from this blog.

Chicken & Black Bean Enchilada Casserole

2 cups diced or shredded chicken (I use a rotisserie chicken)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
2 Tbsp chopped fresh cilantro
1 15oz can black beans, rinsed and drained
1 4.5oz can diced green chili peppers, drained
1 10oz can red enchilada sauce
8 6-inch tortillas
2 cups shredded Mexican blend cheese
1 8oz container sour cream

Preheat oven to 375.  Heat a large skillet over medium heat, and spray with cooking spray.  Saute chicken with cumin and coriander until chicken is cooked through.  Transfer to a medium bowl.  Stir in the cilantro, black beans, and green chili peppers.

Spread half of th eenchilada sauce over the bottom of an 11x7 inch baking dish that has been prepped with cooking spray.  Place 4 tortillas over the sauce, overlapping if necessary.  Spoon half of the chicken mixture over the tortillas, and springkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas.  Top with the remaining chicken mixture.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove th ecover, and sprinkle the remaining cheese over the top and dot with sour cream.  Continue cooking, uncovered, for an additional 10 minutes (until cheese melts).

Let stand 10 minutes before serving.

*I topped the casserole with diced tomatoes, avocado, and the rest of the cilantro.