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Friday, February 27, 2015

Miss Jade's Easy creamy cheddar cheese ham potato bake


    1 1/2 cup of cooked ham
    2 cans of cream of celery
    1/2 of cream of chicken
    Half cup milk
    Onions and green onions your own desired amount
    1 1/2 cheddar cheese
    5 pound bag of potatoes
    1 tablespoon of salt


    Boil peeled potatoes for 15 minutes or until a little tender leaving it still a little hard. ( potato hack) I actually boil my potatoes first and then peel them it makes it easier.
    In a blow stir in ham soup ,milk onions green onions and salt and the cheese leaving half a cup to sprinkle on top later .
    In a deep baking pan stir in the potatoes and the sauce we just made in the bowl sprinkle the rest of the cheese on top put aluminum foil on top then bake. Until tender.

kings hawaiian baked ham swiss sandwiches


    1 12 pack of King’s Hawaiian Original Rolls
    1 lb. deli ham, shaved
    1 lb. Swiss cheese, thinly sliced
    1 1/2 sticks butter
    3 tablespoons Dijon mustard
    1 1/2 teaspoons Worcestershire sauce
    3 teaspoons of poppy seeds
    1 onion, chopped


    1. Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion and poppy seed. Simmer for several minutes.
    2. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).
    3. In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.
    4. Replace the tops of the rolls and spread the remaining onion mixture over top.
    5. Cover and bake for 15-20 minutes and, once finished, separate for serving.

Thursday, February 26, 2015

Pig Pickin' Cake


    1 (18.25 ounce) package yellow cake mix
    1 (11 ounce) can mandarin oranges, juice reserved
    4 eggs
    1/4 cup vegetable oil
    1 (16 ounce) package frozen whipped topping, thawed
    1 (15 ounce) can crushed pineapple, drained
    1 (3.5 ounce) package instant vanilla pudding mix


    Mix together cake mix, canned oranges with juice, eggs, and oil. Pour batter into three greased and floured 8 inch round pans. Layers will be thin.
    Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake tests done. Cool layers on wire racks.
    Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.

Wednesday, February 25, 2015

Poppy Seed & Pandan Butter Cake


    250g Unsalted Butter
    185g Castor sugar
    4 Eggs
    250g plain flour
    5 g Baking powder
    100ml Fresh milk
    30g Poppy seeds
    ¼ tsp pandan paste (Screwpine leaf paste)
    Some icing sugar for decoration


    1. Preheat oven to 160C, grease and line a 18cm (7-in) baking pan
    2. Beat butter and sugar until creamy. Add in eggs, one at a time, beating well after each addition.
    3. Fold in sifted flour and baking powder, then stir in fresh milk, mix to form batter.
    4. Divide batter into two portions, add in poppy seeds and pandan paste separately, mix well.
    5. Spread pandan batter into the prepared pan, follow with poppy seed batter. Smooth the top with the back of a spoon.
    6. Bake in preheated oven for 50-60 minutes or until cooked.
    7. Dust some icing sugar on the cake for decoration after it has completely cool down.
    Cook’s Note:
    1. The baking pan we used to bake this butter cake is Wilton Dimensions Belle Pan. The pan is about 9″ diameter (top), so, it is only about 60% filled with batter before bake.
    2. In order to get the green layer on top of the cake, pour the pandan batter first then follow by the poppy seed batter.
    3. We also increased the temperature to 170C to bake this cake. (Please note that all oven and temperature vary)
    4. Besides Pandan paste, you may substitute other flavor you like, ie, chocolate, strawberry, vanilla etc.

Creole shrimp recipe


    2 Tbsp unsalted butter
    ½ large yellow onion, diced
    1 green bell pepper, seeded and diced
    2 stalks celery, diced
    3 cloves garlic, minced
    ½ tsp salt
    8 oz can tomato sauce
    14 oz can diced tomatoes with green pepper, celery and onion
    1 Tbsp Worcestershire sauce
    ¼ tsp cayenne pepper
    1 bay leaf
    2 lbs medium-sized shrimp, peeled and deveined
    hot sauce to taste
    salt and pepper to taste
    pinch of sugar, optional
    sliced green onion for garnish


    Place a large skillet over medium-high heat and melt butter. When butter is melted, add onion, bell pepper, celery, garlic and ½ tsp salt. Cook 6–8 minutes, stirring often, until veggies begin to soften.
    Add tomato sauce, diced tomatoes with juice, Worcestershire sauce, cayenne pepper and bay leaf then stir to combine. Bring liquid to a boil then reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until tomatoes begin to break down and sauce thickens to about the consistency of ketchup. You can cook longer if you would like a thicker consistency.
    Add peeled and deveined shrimp and increase heat to medium. Cook 5–6 minutes or until shrimp are just cooked through. Remove from heat, discard bay leaf and season to taste with salt and pepper, then add a few dashes of hot sauce for extra spice and a pinch of sugar if it’s a little too tart.
    Serve over steamed rice or cooked grits and garnish with plenty of sliced green onion. Enjoy!

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