Moroccan Spiced Chicken and Rice

This was actually quite good with a slightly different flavor but in a good way. The raisins were actually not as weird as they might seem. This is also a cheap meal to make.

6 cups cooked white or brown rice (that is two cups dry rice with 4 cups water)
1 Tbsp. Cumin
1 1/2 tsp. salt
1 tsp. ground pepper
1 1/2 tsp. paprika
6 chicken thighs, skin removed
2 Tbsp. olive oil
3 cloves garlic, finely chopped (or I just grate mine)
1 can (12 fl. oz.) evaporated milk
1 can (14.5 oz.) diced tomatoes, drained
2/3 cup raisins
3 tbsp. lemon juice
1/2 cup toasted slivered almonds (optional)

Preheat oven to 375 degrees. Grease 13x9 baking dish.
Combine cumin, salt, pepper and paprika in small bowl. Sprinkle about half of the seasoning over the chicken (both sides).

Heat olive oil and garlic over medium-high heat in large skillet. Brown chicken a couple of minutes on both sides.

Meanwhile, combine cooked rice, milk, tomatoes, raisins, lemon juice and remaining spice blend in pan. Place thighs on the rice mixture. Bake 40 min. or until Chicken is no longer pink in center. Sprinkle with almonds before serving.

Tip: Boneless chicken thighs can also be used. Reduce baking time by 10-15 min.

BuckEye Cake

This recipe made it to my husbands list of top 5 desserts and he said maybe even top two! This is pretty good considering I make at least 3 new dessert recipes each month. This recipe is done in a couple of steps but it is so worth it. It is very rich (even for me and I love rich desserts). You can either serve it in very small slices and savor every bite or you can serve it with whipped cream or ice cream. It also tastes best the next day but same day is great too!


CAKE
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 oz. each) NESTLÉ TOLLHOUSE CHOCO BAKE Pre-melted Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt
PEANUT BUTTER LAYER
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
GANACHE
1 cup heavy whipping cream
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels

1/3 cup Peanut Butter & Milk Chocolate Swirls (or you can just mix PB chips with chocolate chips)

PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.

FOR CAKE: COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan. BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.

FOR PEANUT BUTTER LAYER: BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

FOR GANACHE: HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

MELT peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

Three Cheese Loaf

This was soo good. The whole family loved it! We served it with spaghetti and meatballs.

Rhodes Bread loaf, thawed (or any home-made recipe after one rise)
8 oz. Swiss Cheese
1/2 cup Parmesan Cheese
8 0z. Cheddar Cheese
1 Tbsp. pepper
2 Tbsp. butter, softened

Once the bread has thawed or risen then roll it out into a 19x15 square. Brush butter onto dough. Mix all the cheeses and pepper together and sprinkle on loaf. Roll it up and place on greased pan (you may have to set it on the pan diagonally). Cut 3-4 slits in the bread diagonally 1/4 inch through. Let rise for another 30-45 min. Bake for 30-35 min. in a 350 degree oven. Let rest for about 5 min. before slicing. ENJOY!