Friday, December 28, 2007
Here's the recipe-
Note: You will need a stand mixer to make this cake. Or the desire to spend lots of time with your hand mixer.
1 chocolate cake mix, plus ingredients to make cake
1 can chocolate frosting
3/4 c. evaporated milk
2/3 c. solid shortening
1/2 c. (1 stick) margarine
3/4 c. sugar
2 tsp. vanilla
Bake cake according to package directions in a 9 by 13 inch pan. Let cool completely. Combine evaporated milk, shortening, margarine, sugar and vanilla in bowl of stand mixer. Mix on medium-medium high speed for 20 minutes. Spread filling over cooled cake. Place in refrigerator for 30 minutes or until set. Microwave frosting for 30 seconds. Stir until smooth. Pour over the cake and spread evenly. Return to refrigerator until set, approximately 3o minutes.
Tuesday, December 18, 2007
White Chicken Chili
(This recipe is courtesy of a friend who got it from another friend. I do not claim it as my own...yet.)
1 lb. chicken, cut into cubes
1 medium onion, chopped
1 TB oil
1 1/2 tsp. garlic powder
2 cans Great Northern beans, rinsed and drained
2 cans (4 oz each) chopped green chilies
1 can chicken broth
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/3 tsp. cayenne (more if you like it extra spicy)
1/2 tsp. black pepper
8 oz sour cream
2 c. heavy cream
In a large skillet, heat oil over medium heat. Add chicken, onion and garlic powder. Cook until chicken is no longer pink. Add chicken mixture to a large soup pot along with beans, green chilies, chicken broth, salt, cumin, oregano, cayenne and black pepper. Bring to a boil; reduce heat and simmer 30 minutes. Add sour cream and heavy cream and heat through (do not boil).
Yield: 4-6 servings
Tuesday, December 11, 2007
Beef and Potato Bake
4-5 Cups Shredded frozen hash browns
3-4 Tbs Oil
1/8 tsp pepper
1 1/2 lbs lean ground beef or turkey
1 cup water
1 pkg brown gravy mix
1/2 tsp garlic salt
10-12 oz frozen peas and carrots (the bag that is a mix of the two, the carrots are diced small)
2 cups shredded cheddar cheese
1 small can Durkee Onion rings
In a shallow 1 1/2 quart baking dish, combine potatoes, oil and pepper. Firmly press mixture on bottom and sides of pan to form shell. Bake 15-20 minutes at 400 degrees. Meanwhile, brown the meat in a deep frying pan and drain. In a Pyrex measuring cup, whisk together water and gravy mix until dissolved and pour over the meat in the pan. Add garlic salt and stir together. Bring to a boil, add vegetables and reduce heat. Cook 5 minutes. Stir in 1/2 of the cheese and 1/2 of the onion rings. Pour filling into the potato shell. Put back in the oven and bake uncovered at 350 for 15 minutes. Sprinkle remaining cheese and onion rings over top and bake 5 minutes longer.
Friday, November 30, 2007
My other new favorite thing is a simple salad we've been eating with great regularity. We take some spring greens, a sliced pear, some dried cranberries and toss it all with a creamy balsamic vinaigrette. I could eat this for every meal. (We just had it for dinner, thus prompting this post.) It would be great with some toasted almonds added, too....sweet, salty, juicy, chewy, crunchy, crisp. Enjoy these simple pleasures.
Monday, November 19, 2007
1 onion, chopped
1/4 c. butter
Salt and pepper to taste
1 can whole kernel corn, drained
1 can creamed corn
2 eggs, well beaten
1 c. shredded cheddar cheese
Saute the onion in butter, seasoned with salt and pepper. Combine the sauteed onions and the remaining ingredients. Mix together and bake in a 9 by 13 inch baking dish/3 qt dish at 375 degrees for 30-40 minutes.
Tuesday, October 9, 2007
3 ripe bananas
1 c. sugar
1/4 c. vegetable oil
1 1/2 c. flour
1 t. salt
1 t. baking soda
Mash bananas and mix with sugar, egg, and oil. In separate bowl, stir together flour, salt and baking soda. Combine with banana mixture. Mix well and pour into lightly greased loaf pan. Bake at 325 for 1 hour.
Monday, October 8, 2007
Thursday, October 4, 2007
1 c. butter
1 c. white sugar
1 c. brown sugar
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. shredded coconut
2 c. oatmeal
2 c. Rice Krispies
Cream butter and sugar. Add eggs and vanilla, mixing until smooth. Add flour which has been sifted with baking powder, baking soda and salt. Mix well. Add coconut, oatmeal and Rice Krispies. Dough will be crumbly. Mix and mold with hands into small balls. Bake 11 minutes at 350 degrees for small cookies and 15-20 minutes for larger ones. Yield: 6 dozen (small cookies)
Wednesday, October 3, 2007
Baked Barbeque Chicken
5 chicken breasts
1/2 c. brown sugar
1/4 c. barbeque sauce
1/4 c. oil (I used a little less)
1 c. ketchup
Spray the bottom of a 9X13 pan, arrange chicken in pan and salt. Mix remaining ingredients and pour over chicken. Cover with foil and bake at 325 for 1 hour and 10 minutes. Remove foil and bake and additional 10-20 minutes until the juices cook down.
Monday, September 17, 2007
This is the second time I've made the buttermilk cake. If you like cake (like me), you've got to try it. It doesn't call for many ingredients, and the frosting/icing is amazing. The recipe is from Taste of Home.
Buttermilk Cake w/ Caramel Icing
1 cup butter, softened
2-1/3 cups sugar
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners' sugar
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick). Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5-10 minutes. Whisk in confectioners' sugar. Drizzle over cake. Yield: 12-16 servings.
Friday, September 7, 2007
All Butter Pie Pastry
2 1/2 c. all-purpose flour
1 t. salt
1 T. sugar
16 T. (2 sticks) cold, unsalted butter cut into 1/2" pieces and frozen for 10 minutes
3T. sour cream
1/3 - 1/2 c. ice water
1. Process the flour, salt, and sugar in food processor until combined, about 3 seconds. Add butter and pulse until butter is the size of large peas, about 10 second pulses.
2. Using a fork, mix sour cream and 1/3 c. ice water in small bowl. Add half of the mixture to the flour mixture. Pulse for 3 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if the dough is floury, dry, and does not hold together, add 1-2 T. ice water and process.
3. Turn dough onto work surface. Divide dough into halves, wrap in plastic wrap and refrigerate 1 hour.
4. Roll out dough onto parchment paper. Fill bottom of pie pan and refrigerate 20-30 minutes or until cold. Fill pie plate with peach mixture (see below). Roll out top crust, place on pie and seal edges. Cut 4 2-inch slits and brush with beaten egg white. Sprinkle a little sugar on top and bake 40-50 minutes @ 400.
4 c. sliced fresh peaches (about 6)
1 t. lemon juice
2/3 c. sugar
3 T. flour
1/4 t. cinnamon
Slice peeled peaches and mix in lemon juice. (I blanched them to make them easy to peel.) Mix sugar, flour, and cinnamon and pour over peaches. Mix gently.
I mixed up the dough and refrigerated it while making the filling. I learned that one key to good pie crust is making sure the butter stays cold. So, if the crust gets difficult to work with, refrigerate it for a few minutes to let the butter firm up.
Thursday, September 6, 2007
Refried Bean Soup
1 can (16 oz) spicy refried beans, fat-free
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) whole kernal corn, drained
1 can (14.5 oz) stewed tomatoes, cut up (do not drain)
1 can (14.5 oz) chicken broth
1 can (4 oz) diced green chilis
1/2 c. water
1/4 c. salsa
Combine the eight ingredients in a large saucepan. Bring to a boil; reduce heat and simmer uncovered 8-10 minutes. Serve with tortilla chips. Can be topped with shredded cheese and sour cream if desired.
Yield: 8 servings (probably closer to 6-7 at our house)
**I added a can of drained hominy (because we both love hominy).
**I used Mexican-style stewed tomatoes
**I think you could add a can of Rotel tomatoes to this also, perhaps in place of the salsa? They would give it a little more kick.
Tuesday, August 21, 2007
2 T. lime juice
2 T. vegetable oil
1 t. honey
1 c. finely crushed tortilla chips
4 chicken breast halves (around 1 lb.)
1 16 oz. jar salsa
2T. minced fresh cilantro
1/3 c. shredded cheese (I used more than this.)
In medium bowl, mix lime juice, vegetable oil and honey together. Dip chicken breast halves in this mixture and coat with chips. Place in greased 9X13 inch pan. Bake uncovered at 350 for 25 minutes or until the juice runs clear. Pour salsa over chicken, sprinkle with cilantro and cover with cheese. Bake 5-7 minutes longer or until cheese is melted.
Buffalo Chicken Dip
2 lbs. cooked chicken, cubed or shredded (you can substitute 3 (12 oz each) cans of chicken)
1 c. Ranch salad dressing
2 pkg (8 oz each) cream cheese, softened
12 oz. Frank's Red Hot
2 c. shredded cheddar cheese
Mix all ingredients together and place in a 9 by 13-inch backing dish. Bake at 350 degrees for 30-40 minutes. Serve with tortilla chips, crackers or celery sticks.
Wednesday, August 15, 2007
Raspberry Patch Cream Pie
1 cup graham cracker crumbs
5 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2 teaspoons milk
1 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons cornstarch
1-1/3 cups cold water
1/4 cup raspberry gelatin powder (I just used jello)
3 cups fresh raspberries
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 9-11 minutes or until set. Cool on a wire rack. For filling, in a small mixing bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust. For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened. Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set. Yield: 6-8 servings.
Thursday, August 2, 2007
Chocolate Cheesecake Pie
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups milk chocolate chips, melted and cooled
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
In a large mixing bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Beat in melted chocolate. Fold in whipped topping. Spoon into crust. Cover and chill until serving. Yield: 6-8 servings.
You can eat this pie almost immediately as it doesn't have to chill very long. However, it does taste a little better if it's been in the fridge for a few hours or even overnight.
Monday, July 30, 2007
3 avocados - peeled, pitted, and mashed (optional)
1 lime, juiced
1 and 1/2 teaspoon salt
1/2 cup diced red onion
3 tablespoons chopped fresh cilantro
2 Roma (plum) tomatoes, diced
2 teaspoons diced fresh garlic
1 pinch ground cayenne pepper (optional)
1 small jalapeno,diced (optional - include the seeds for even more heat)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, garlic and jalapeno. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Wednesday, July 25, 2007
2 cans black beans, drained and rinsed
1 can white corn, drained
4 tomatoes, chopped
1/2 green pepper, chopped
1/2 red onion, chopped
4 green onions, sliced
1 jalepeno pepper, diced (with seeds for more heat)
2 garlic cloves, minced
1 bottle Italian dressing (8oz -16oz)
Combine all ingredients. Refrigerate for at least one hour to allow the flavors to blend. Serve with tortilla chips.
Monday, July 16, 2007
1 pork shoulder roast (3-4 lbs), trimmed
1 can Rotel tomatoes, undrained
1/4 c. chili powder
2 tablespoons lime juice
3 tablespoons minced garlic
2 tablespoons honey
1 tablespoon chopped, seeded jalepeno pepper
1 teaspoon salt (I just put in a pinch, thought it was a little on the salty side last time)
Cut the roast in half and place in slow cooker. Combine remaining ingredients in blender or food processor. Process until smooth. Pour over pork. Cover and cook on low 8-10 hours or until meat is tender. Shred pork with two forks. Serve with a slotted spoon on tortillas with assorted toppings.
Tuesday, July 10, 2007
I made this delicious ice cream cake for Father's Day this year. Everyone was quite impressed and thought I spent HOURS making it. Many guests commented that it tasted better than a Dairy Queen cake. It truly is amazing and an extra special treat!
This recipe comes from Kraft Foods. I attended "Cooking School" online to learn how to make it. If you need visuals (like me), go to http://www.kraftfoods.com/main.aspxs=cookingschool&m=cookingschool/video_display&vid=506
Oreo & Fudge Ice Cream Cake
1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided (I used Cool Whip Lite)
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped
1.POUR the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it's well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk. (I did not add milk to mine--it spread okay. 1/4 cup seems like a lot so use your own judgement) Add dry pudding mix; stir 2 minutes or until well blended.
2. CHOP the OREO cookies roughly into chunks. They don't all have to be the same size. Stir into the whipped topping/pudding mixture.
3. ARRANGE 4 of the ice cream sandwiches, side by side, on a 24x12-inch piece of foil; top with half of the pudding mixture. Repeat the layers.
4. TOP the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced. (It's really pretty--you can't tell it's ice cream sandwhiches)
5. FROST the top and sides with the remaining whipped topping.
6. BRING up the foil sides. Double fold the top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer. Makes 12 servings.
1 loaf (1 pound) Hawaiian sweet bread
1 block (8 ounces) Swiss cheese
3 slices red onion, chopped
1/2 cup butter, melted
1 tablespoon minced garlic
1 teaspoon salt
Cut bread diagonally into 1-in. slices to within 1 in. of bottom. Repeat cuts in opposite direction. Cut Swiss cheese into 1/4-in. slices; cut slices into small pieces. Insert into bread. Combine the onion, butter, garlic and salt; spoon over bread. Wrap loaf in foil. Bake at 350° for 25-30 minutes or until cheese is melted. Serve warm. Yield: 12-16 servings.
Friday, July 6, 2007
Antipasto Pasta Salad
1 lb small penne pasta (cook then cool under cold water)
1/4 lb. Genoa salami, chopped
1/4 lb. pepperoni, chopped
1/2 lb. Asiago cheese (try not to substitute, the Asiago is really good in it!)
1 (6oz) can of olives, chopped
1 red bell pepper, diced
3 roma tomatoes, chopped
1 (.7 oz) package dry Italian-style salad dressing mix
Mix all together, cover and refrigerate 1 hour.
3/4 c. olive oil
1/4 c. balsamic vinegar
2 Tlbs. fresh oregano (substitute dry if you don't have fresh, just decrease the amount)
2 Tlbs. fresh parsley (again, you can sub)
2 Tlbs. grated Parmesan cheese
Salt and ground black pepper to taste
Combine and pour over pasta salad, mix gently, cover and refrigerate one more hour.
(I also added some diced green bell pepper simply because I had some.)
Thursday, July 5, 2007
Blond Butterscotch Brownies
2 c. flour
2 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, melted and cooled
1 tsp. vanilla extract
1 c. semi-sweet chocolate CHUNKS
4 Heath bars, coarsely choppped (I only used 3)
In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients until just combined. (Batter will be very thick.)
Spread into a 13 in. by 9 in. by 2 in. baking pan coated with nonstick cooking spray. (I pressed the batter into the pan with my hands, dampened with water.) Sprinkle with chocolate chunks and heath bar pieces. Press lightly into the batter.
Bake at 350 degrees for 20-25 minutes (mine took about 27) or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Cut into bars.
Yield: 2 dozen
Barbeque Chicken Drumsticks
Antipasto Pasta Salad - definitely a new favorite!
Hawaiian Cheese Bread
Blond Butterscotch Brownies
Thursday, June 28, 2007
Pina Colada Slush
3 cans (6 oz each) unsweetened pineapple juice
2 c. water
1 can (10 oz) frozen non-alcoholic pina colada mix
1 TB lime juice
1 tub sugar-free lemonade soft drink mix (I used Crystal Light, not a big tub, just one of the tubs that comes the cylinder the drink mix. )
6 c. lemon-lime soda, chilled
In a large bowl, combine the pineapple juice, water, pina colada mix, lime juice and soft drink mix; stir until drink mix is dissolved. Transfer to a two quart freezer container. Freeze for 6 hours or overnight.
Remove from the freezer at least 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup soda. Yield: 12 servings (3 quarts)
Note: Instead of combining it one cup at a time, I just poured the lemon-lime soda over the slush and mixed it together. I also doubled the recipe, so that we could have more than 1 cup of the beverage. Also, this allowed me to purchase a large can of the pineapple juice and use most of it, instead of buying it in the small cans, which was much more expensive.