This Wife Cooks

For the Filling:  8 oz. Philadelphia cream cheese, at room temperature  1/3 cup granulated sugar  1 large egg  1/8 teaspoon salt  1 cup (8 ounces) mini chocolate chips  For the Cupcake Batter:  1 1/4 cups all-purpose flour  1 cup granulated sugar  1/4 cup unsweetened cocoa powder  1 teaspoon baking soda  Pinch of salt  1 cup water  1 large egg  1/3 cup vegetable oil  1 teaspoon pure vanilla extract  1 teaspoon white vinegar  For the Topping:  1/2 cup mini chocolate chips  1/3 cup granulated sugar Instructions : Preheat oven to 350 degrees F/180 degrees C. Line 20 muffin-pan cups with foil or paper cupcake or muffin liners.  Make the Filling:  In a bowl, using an electric mixer, beat the cream cheese with the sugar, egg and salt until smooth. Stir in the chocolate chips.  Make the Batter:  In a large bowl, whisk the flour with the sugar, cocoa, baking soda and a pinch of ...

This delicious recipe for Sweet and Sour Chicken comes from my mother-in-law's old Better Homes and Gardens cookbook. We double it when there are alot of us! We serve it on top of hot, white rice, and toss chow mein noodles and almonds on top. Sooooooo good! When I made it for dinner a few nights ago, I had the chance to use even MORE of my new Mahatma rice! (I am a BzzAgent, and my current BzzReports are for Mahatma Rice.) Boy was I excited, most people think rice is rice, and I am sure some has to do with the way people cook it, but I am telling you, Mahatma rice cooks up fluffy, yet stays together, hot, but not mushy, my goodness it's the best rice ever! I can't believe I never picked up a bag of this (used-to-be-called S and W) stuff!!! I don't know why my Nikon decided to disappear into hiding, so I am sad that I didn't get pictures this time around! Just know that if you come across the Mahatma rice in the store, it's a new name, but it's the bes...

This is from the Philadelphia Cream Cheese Facebook group:  http://www.facebook.com/LoveMyPhilly . Doesn't it look absolutely wonderful?! I can't wait to make it for dinner! ♥ Ingredients: 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 6 Tbsp. KRAFT Grated Parmesan Cheese, divided 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness 1 egg 10 RITZ Crackers, crushed (about 1/2 cup) 1-1/2 cups spaghetti sauce, heated Instructions: MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then ro...

This is originally from the King Arthur Flour website , but after making it several times, I have modified little things here and there. It's delicious! {STREUSEL TOPPING} 1 1/2 cups brown sugar ¼ teaspoon salt (if you use unsalted butter) 1 1/2 cups All-Purpose flour (King Arthur is the best, but I didn't have any on hand) 1 tablespoon ground cinnamon 6 tablespoons butter, melted {FILLING} 1 cup brown sugar, light or dark 1 1/2 tablespoons ground cinnamon 1 teaspoon unsweetened cocoa powder, dutch-process or natural {CAKE} 3/4 cup butter 1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter) 1 1/2 cups granulated sugar 1/3 cup brown sugar 2 1/2 teaspoons baking powder 2 teaspoons vanilla extract 2 large eggs 3/4 cup sour cream or plain yogurt 1 1/4 cups milk (I used whole) 3 3/4 cups All-Purpose flour {DIRECTIONS} 1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two ...