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Friday, April 29, 2016

Goulash I Grew Up With


Ingredients

1 pound cooked ground beef
1/2 onion - chopped
1/2 green bell pepper - chopped shopping list
1 T canola oil ( or butter )
3 cups water
3 beef boullion cubes
2 14.5 oz cans diced tomatoes
2 4 oz. cans tomato sauce
1 teas garlic powder
1 teas chili powder
1 1/2 teas cumin
1/4 teas salt (more to taste)
1/4 teas pepper
2 cups large elbow macaroni

Instructions 

Brown ground beef - then drain and rinse
In a large pot cook onion and green pepper in oil till softened
Add all ingredients to the pot except macaroni and bring to a boil over medium heat
Stir in the macaroni and reduce the heat to simmer. 
Let simmer until the macaroni is done, stirring occaisionally to make sure macaroni doesn't stick.
Great with crusty bread.
Feel free to adjust the spices as you like, of course !

Very Moist Coconut Sheet Cake


Ingredients

1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)
Mix together all ingredients until smooth and creamy.
Pour into a 9 x 13 pan that has been greased and floured. 
(I used Baker's Joy.) Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.
1 can of cream of coconut
1 can of sweetened condensed milk
Mix these two ingredients together.


Instructions 

Poke holes in the hot cake and slowly pour this mixture over the cake. 
Let cake cool and then frost with the following:
8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)
Refrigerate at least 8 hours before serving

Lemon Cake with Lemon Filling and Lemon Butter Frosting


Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten
4 cups confectioners' sugar
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk

Instructions 

Preheat oven to 350 degrees F (175 degrees C). 
Grease and flour two 8 inch round pans. 
Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. 
Beat in the eggs one at a time, then stir in the vanilla. 
Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans. 
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 
Allow to cool in pans on wire racks for 10 minutes. 
Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. 
Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. 
Boil for one minute, stirring constantly. 
In small bowl, with a wire whisk, beat egg yolks until smooth. 
Whisk in a small amount of the hot lemon mixture. 
Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. 
Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. 
Press plastic wrap onto surface to keep skin from forming as it cools.
 Cool to room temperature. 
Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. 
Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. 
Place 1 layer, cut side up, on a serving plate. 
Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. 
Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.

Farmer Casserole


Ingredients

6 c diced potatoes (I used Simply Potatoes diced potatoes with onion)
1 tbsp extra virgin olive oil
1 1/2 c reduced fat Colby & Monterrey blend cheese, shredded
6 slices Canadian bacon, diced
2 sliced green onions
24 oz. (2 cans) fat-free evaporated milk
2 c Egg Beaters egg substitute
1/4 tsp salt
1/4 tsp black pepper

Instructions

1. Preheat oven to 375°.
2. Heat oil in a non-stick skillet over medium heat. 
Add potatoes to skillet and cook until lightly browned.
3. Add cooked potatoes to bottom of a casserole dish. 
Layer ham, cheese, and green onion on top of potatoes.
4. In a large mixing bowl, combine Egg Beaters, evaporated milk, salt, and pepper. 
Stir to combine. 
5. Pour egg mixture potato mixture in casserole dish. 
6. Bake for 45-55 minutes or until egg is set. 
Remove from oven, let set for 5-10 minutes. 
Cut into 15 equal portions. 
Serve immediately.
Yields 15 servings, serving size 1 piece

Famous Red Lobster Shrimp Scampi




Ingredients

1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped...
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated Parmesan cheese

Directions:

1 Heat cast iron skillet and add olive oil.
2 Add shrimp and cook until tender and no longer translucent, reduce heat. 
Remove Shrimp and set aside.
3 Add garlic and cook 2-3 minutes. 
Do not allow garlic to brown - it will make it bitter.
4 Add white wine, and lemon juice.
5 Cook until wine is reduced by half. 
After it is reduced, add Italian seasoning.
6 Reduce heat to low, and add butter. 
If pan is too hot, the butter will separate.
7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8 Sprinkle with grated Parmesan Cheese 

Garlic Shrimp Pasta


Ingredeints

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

Instructions :

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. 
I always put some oil, salt, and fresh herbs in with my pasta when I boil it. 
Drain and set aside when done.
2 While pasta is boiling, wash shrimp.
3 Melt butter over medium heat. Add shrimp.
4 Let cook till a little pink and starting to curl. Then add garlic.
5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
6 Add pasta to skillet. Add seasonings. 
Add just enough saved pasta water till it is not dry but not swimming in liquid either. 
Depending on amount of pasta this requires 1/2 the cup or all of it. 
Start with adding 1/4 of it then work up from there.
7 Keep tossing all ingredients around in skillet till all is incorporated and hot. 
Enjoy!

Pizza Casserole


Ingredients

1 lb. ground meat
1 16 oz. box bow tie pasta
½ teaspoon salt
½ teaspoon oregano
½ teaspoon garlic powder
2 ounces sliced pepperoni
1 (26 ounce) jar pasta sauce
1 10 oz. can diced Italian style tomatoes
¼ cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like black olives, sausage, onions, green peppers, etc...


Instructions

Boil water and salt for pasta. Once it starts boiling, add pasta. 
Brown meat in a separate frying pan. 
When pasta is cooked, drain.
In a lightly greased 9×13×3 inch pan, pour a small amount of sauce to lightly coat bottom. 
Add a layer of pasta and add 1/2 of sauce, can of tomatoes, garlic powder, and oregano.
On top of pasta, layer the ground meat, then add a layer of pepperonis. 
Sprinkle parmesan cheese, and Italian cheese. And layer more pepperoni. 
Top with bacon bits and anything else you like just like a pizza!
Bake in the oven at 350 degrees for 30 minutes

Banana Cream Cheesecake


Ingredients

4 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
8 ounces shredded mozzarella cheese
1⁄2 cup Italian seasoned breadcrumbs
1⁄3 cup melted butter or 1⁄3 cup margarine

Instructions

Place chicken in baking dish and cover with soup.
Sprinkle cheese evenly over soup.
Sprinkle bread crumbs over cheese.
Drizzle with melted butter.
Bake for 40-45 minutes at 350 until golden and bubbly

Chicken Mozzarella


Ingredients

4 boneless skinless chicken breasts
1 (10 1/2 ounce) can cream of chicken soup
8 ounces shredded mozzarella cheese
1⁄2 cup Italian seasoned breadcrumbs
1⁄3 cup melted butter or 1⁄3 cup margarine

Instructions

Place chicken in baking dish and cover with soup.
Sprinkle cheese evenly over soup.
Sprinkle bread crumbs over cheese.
Drizzle with melted butter.
Bake for 40-45 minutes at 350 until golden and bubbly

POTATO SOUP


Ingredients

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 lb. uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
3 cups water
4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
For garnish
Shredded cheese
fried bacon bits
chopped green onions

Instructions

In large pot, boil potatoes in water 10 minutes. 
Drain and set aside. In sauté pan, cook bacon until crisp. 
Drain bacon fat and place on paper towel over plate to drain more. 
Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. 
To the large potato pan, add milk, water, bullion, salt and pepper. 
Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. 
Do not let mixture boil. 
In small, heavy saucepan melt butter. 
Add flour and mix well. 
Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. 
While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. 
Stir in parsley, reserved potatoes, and cream. 
Garnish with cheese, bacon bits, onions or all three. 
Serve hot

MEXICAN STUFFED SHELLS


Ingredients

1 pound ground beef
½ cup yellow onion, diced
2 TBS taco seasoning
4 oz cream cheese
about 8oz jumbo pasta shells (some may break - I used 21 shells, but started with 25)
10 oz enchilada sauce
1 cup salsa
1¼ cup cheddar cheese
½ cup mozzarella cheese

Instructions

Bring a large pot of water to boil.
Boil your pasta shells for about 10 minutes until cooked al dente. 
Rinse shells when done cooking.
Preheat your oven to 350 degrees.
Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
Drain the excess grease from the pan.
Add in taco seasoning and stir to mix.
Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. 
Set aside.
Combine your enchilada sauce and salsa in a small bowl.
Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
Repeat until all shells or meat mixture is gone.
Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
Wrap pan in aluminum foil.
Bake for 30 min.
Remove foil and top with cheeses.
Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Easy Chicken Bake


Ingredients

Chicken pieces for 8 to 10 people (I use boneless, skinless breasts)
2 teaspoons paprika
1 Tablespoon of kosher salt
2 teaspoons of garlic salt
1 cup of heavy cream
1 can of cream of mushroom soup

Instructions

Preheat the oven to 350º F.
Mix the salt, garlic salt, and paprika together. 
Pat onto the chicken pieces. 
Put the chicken in a 9x13-inch baking pan. 
Mix the cream and soup together. 
Pour evenly over the chicken, making sure each piece is covered with cream.
Bake un-covered for 1 ½ hr.
Garnish with chives or scallions and serve.


Thursday, April 28, 2016

Orange Chicken Sauce Recipe


Instructions

6 cups sliced peaches
1 1/2 cups sugar, divided
1 cup self-rising flour
1 cup milk
1/2 cup butter

Instructions

Place sliced peaches and 1/2 cup sugar in a medium saucepan. 
Simmer over low heat until sugar is dissolved and a syrup forms, about 7 minutes. 
Remove from heat.
Combine flour, remaining 1 cup sugar and milk, stirring to create a batter. 
A few lumps will remain.
Place butter in a 9 x 13 inch baking dish. 
Place in preheated 350 degree oven for about 2 minutes, until butter is melted. 
Remove from oven. Pour batter into baking dish, on top of melted butter. 
Pour peaches and syrup into center of dish, no need to spread them. 
Bake at 350 degrees for about 30 minutes, until top crust is golden brown and peaches are bubbly.
Let cobbler rest for 10 minutes before serving. 
Top with a scoop of vanilla ice cream if desired. 

Simple Peach Cobbler


Instructions

6 cups sliced peaches
1 1/2 cups sugar, divided
1 cup self-rising flour
1 cup milk
1/2 cup butter

Instructions

Place sliced peaches and 1/2 cup sugar in a medium saucepan. 
Simmer over low heat until sugar is dissolved and a syrup forms, about 7 minutes. 
Remove from heat.
Combine flour, remaining 1 cup sugar and milk, stirring to create a batter. 
A few lumps will remain.
Place butter in a 9 x 13 inch baking dish. 
Place in preheated 350 degree oven for about 2 minutes, until butter is melted. 
Remove from oven. Pour batter into baking dish, on top of melted butter. 
Pour peaches and syrup into center of dish, no need to spread them. 
Bake at 350 degrees for about 30 minutes, until top crust is golden brown and peaches are bubbly.
Let cobbler rest for 10 minutes before serving. 
Top with a scoop of vanilla ice cream if desired. 

Taco Casserole with a Surprise Crust



Ingredients

1 lb ground beef, cooked and crumbled
1 packet taco seasoning
2 cups nacho cheese doritos, crushed
8 oz cream cheese, room temp
½ cup salsa
2 cups shredded cheddar cheese, divided
2 cups shredded lettuce
2 medium tomatoes, diced

Instructions

Grease a 9x13 baking dish and add the crushed doritos to the bottom of the pan.
Cook ground beef and add taco seasoning as directed on the package.
Spoon ground beef onto the crushed doritos.
In a medium sized mixing bowl, beat cream cheese, slowly add in salsa.
Once thoroughly mixed, top ground beef with cream cheese mixture.
Top cream cheese mixture with 1½ cups of shredded cheese.
Top cheese with shredded lettuce and diced tomatoes.
Top with remaining ½ cup cheese.
Bake at 350 degrees 10-15 minutes, or until cheese on top is melted.

Cheesy Ground Beef and Rice Casserole



Ingredients
Quick Recipe

1 Can Cream of Mushroom Soup
1 Cup Long Grain White Rice
2 Cups Water
1 Cup Carrots, sliced
½-1 lb Ground Beef, cooked
Cheddar or colby jack cheese, sliced about 9 pieces

Semi Homemade

1 Cup Uncooked Rice
2 Cups Water
½ to 1 lb (depending on preference) ground beef, cooked
1 cup carrots, sliced
Pacific Foods Mushroom gravy 13.9 ounces
½ cup milk
Colby Jack or Medium Cheddar Cheese for topping

From Scratch

3 tablespoons unsalted butter
¼ cup onion, minced
1 garlic clove, minced
½ cup minced white button mushroom
3 tablespoons flour
½ cup cream
½ cup chicken broth
¼ teaspoon freshly ground black pepper
salt to taste
2 Cups Water
½-1 lb Ground Beef, cooked
1 Cup Carrots, sliced
Cheddar or colby Jack Cheese, sliced- about 9 slices
1 Cup Long Grain White Rice

Instructions
Quick Recipe

Heat the oven to 350 degrees and spray an 8x9" baking dish with nonstick spray.
Stir together the soup,rice, water, carrots, and beef. 
Place in the baking dish and bake for 90 minutes. 
Top with cheese slices and bake a few more minutes or until melted.

Semi Homemade

Heat the oven to 350 degrees and grease an 8x9" baking dish.
Whisk together the water, mushroom gravy, and milk.
Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine. 
Dump into an 8x9" baking dish and bake, uncovered for 90 minutes. 
Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.

From Scratch

In a medium pan over medium heat, add the butter and melt. 
Whisk in the onion, garlic and mushrooms. Add the flour, whisking continually and cook for 30-60 seconds. 
Add the cream and broth and cook until thick. Season and remove from heat.
Heat the oven to 350 and spray an 8x9" baking dish with nonstick spray.
Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine. 
Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.

World's Best Recipe for Fried Green Tomatoes


Instructions :

4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying

Instructions :

Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and milk together in a medium-size bowl. 
Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. 
Dip tomatoes into flour to coat. 
Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. 
Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. 
Do not crowd the tomatoes, they should not touch each other. 
When the tomatoes are browned, flip and fry them on the other side. 
Drain them on paper towels.

Southern Fried Cabbage


Ingredients

5-6 strips of bacon
1 head cabbage, sliced
1 onion, diced
¼ cup chicken broth (I use low sodium broth)
1 tsp vinegar (optional)
½ tsp salt
¼ tsp pepper

Instructions :

In large skillet, (I use cast iron) fry the bacon until crispy, remove to a paper towel to drain
Place chopped cabbage and onion in the skillet with the bacon fat over medium heat and cook until it begins to wilt a bit
Crumble the bacon and add to the pan
Add in the chicken stock,vinegar, salt and pepper, cover and allow it to simmer for 10 minutes
Serve hot (try adding some diced apples, sliced sausage, noodles, or what ever tickles your fancy) 

Caramel Apple UpsideDown Cake


Instructions

Topping
¼ cup unsalted butter
½ cup light brown sugar
½ teaspoon ground cinnamon
2 large apples (peel, cored, and thinly sliced)
Cake
1 and ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
⅔ cup granulated sugar
2 large eggs
1 teaspoon vanilla
½ cup milk

Instructions

Preheat oven to 350 degrees. Spray a 9 inch cake pan well with nonstick cooking spray and set aside.
To make the topping:
Add the butter and brown sugar to a saucepan over medium heat. 
Stir constantly until the mixture starts to boil. 
Remove from the heat and add the cinnamon.
Pour the mixture into the prepared cake pan and evenly spread it on the bottom.
Top with the apple slices.
To make the cake:
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. 
Set aside.
In a separate bowl, beat the butter and sugar with an electric mixer until smooth. 
Slowly add the eggs one at a time, mixing well after each one. 
Add the vanilla and mix until fully combined.
Slowly add the dry ingredients to the wet ingredients alternating with the milk. 
Mix until everything is just combined.
Pour the batter into the cake pan on top of the apples.
Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes in the pan before inverting onto a large plate.

Wednesday, April 27, 2016

SMOTHERED CHICKEN


Ingredients

1 lbs ground beef (lowest fat amount possible)
2 onions, diced
2 teaspoons garlic powder
1 small can tomato sauce
1 cup cooked rice
1 cup chicken broth
1 cup sour cream (I use fat free)
2 cups shredded cheese
salt, pepper, oregano
1 cup frozen peas

Instructions

Preheat oven to 350° F
Spray a skillet with cooking spray and turn on the heat to high
Roast the onions for a few minutes
Add ground beef and garlic, brown the ground beef completely, turn heat to medium
Spice with salt, pepper and oregano how you like it
Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes
Transfer everything into a casserole dish and bake for 15 minutes
Meanwhile combine the rest of the cheese with the sour cream
After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes

SMOTHERED CHICKEN


Ingredients

3 cups sliced mushrooms FRESH OR canned
2 sweet onions sliced
(add a little garlic to the onions and mushrooms when you saute them)
1Tbs butter
1 can cream of mushroom soup
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
3 cups mozzarella cheese, Shredded
3/4 cup chicken broth
salt pepper and garlic to taste

Instructions :

Preheat oven to 350 degrees F (175 degrees C).
saute mushrooms and onions in pan with 1Tbs butter just til tender. Dip chicken into beaten eggs, then roll in bread crumbs.
In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. 
Place chicken in pan, arrange onions and mushrooms on chicken, and top with mozzarella cheese. 
Add chicken broth and cream of mushroom soup together and stir til blended then pour over top of mushroom, onion and chicken..
Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

The Best Chocolate Cake


Ingredients:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend)
1/2 cup vegetable oil
2 teaspoons vanilla extract
Get Ingredients

Directions:

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. 
Set aside. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. 
Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. 
Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. 
Cool completely.
Frost as desired. 
I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. 
One batch was perfect for this layered chocolate cake.

Peanut Butter Pound Cake


Ingredients

Cake:

1 cup butter, softened
2 cups sugar
1 cup light brown sugar, packed
1/2 cup peanut butter
5 eggs
2 tablespoons vanilla (original recipe called for 1)
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cups whipping cream or whole milk

Instructions

Prepare a large tube pan or bundt pan and preheat the oven to 325 F.  
Depending on the size of your pan you may have extra batter left over, use this for cupcakes.
In a large bowl or kitchen aide mixer cream together the butter and sugar until light and fluffy.  
Add the brown sugar and peanut butter mixing until well combined.  
Add the eggs one at a time, mixing well after each one.  Add in vanilla.
In another bowl whisk together the flour, baking powder, salt, and baking soda.  
Add about 1/3 of the dry ingredients and then about 1/3 of the milk.  
Continue adding the dry ingredients and the milk alternating until they are both added and well combined.
Fill the prepared pan about 3/4 full (remember you may have extra batter left over depending on the size of your pan).  
Bake for 60-90 minutes or until a toothpick comes out clean.  
Cool cake for 10 minutes then turn out to finish cooling.  
When completely cooled frost with frosting and top with chocolate drizzle or shavings.
Frosting/Glaze: 
1/2 cup butter, softened
1 cups peanut butter
2 cups powdered sugar
3 Tablespoons milk (more or less depending on how thick or thin you want it. 
I used close to 7 tablespoons to get the consistency I wanted.)

In a kitchen aide bowl or medium bowl with an electric mixer combine the butter and peanut butter until well mixed.  
Add in the powdered sugar and milk until the desired consistency is reached.  
**I should have cut the original recipe in half because I ended up with a lot of glaze, but it was tasty and with some additional powdered sugar to thicken it up it tasted great on graham crackers!**
Chocolate Drizzle:
1/2 chocolate chips
1 teaspoon oil
Melt together over a double boiler over low heat until well combined.  
Drizzle over frosted cake.

Tuesday, April 26, 2016

Homemade King Hawaiian Rolls and/or Loaf


Ingredients :

6 cups all-purpose flour, plus an additional 1/2 cup flour, divided
3 eggs
2 cups pineapple juice, room temperature
3/4 cup sugar
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup (8 tablespoons) butter, melted

Instructions :


In a small bowl, beat your 3 eggs. 
Add the 2 cups pineapple juice, sugar, vanilla, and melted butter.
Measure 3 cups of the flour into a large bowl. 
Stir in your egg mixture until well-combined. 
Sprinkle in the yeast packets, one at a time, mixing well.
Add the remaining 3 cups of flour and mix well. 
If it becomes to difficult to stir with a wooden spoon, just use your hands! 
Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. 
If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. 
Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.
Remove your dough from the bowl and knead in an additional ½ cup of flour. 
I kneaded mine 10 to 15 times, making sure the flour was well incorporated. 
Form the dough into rolls, and/or loaf. Place in buttered pans. 
Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.
Bake at 350 degrees for 25 to 30 minutes, or until golden brown. 
Brush tops with melted butter, and serve warm..

Monday, April 25, 2016

Cowboy Casserole Recipe


Ingredients:

1 1/2 pounds ground beef
2 cups shredded cheddar cheese
1 med. onion (chopped)
2 cloves garlic (chopped)
1/2 cup milk
1 can corn (drained)
1 can Cream of Mushroom soup
4 tbs sour cream
1 bag frozen tater tots

Instructions:

1: In a skillet cook your chopped onions until soft and slightly browned, add in your garlic and let simmer for about 2 minutes. 
Add your beef in and cook over medium heat until browned. 
Drain and place into a bowl.
2: Next, in a small bowl combine your soup, milk, and sour cream and combine until smooth, add into your bowl of beef and mix well to combine.
3: Next add your corn and 1 cup of shredded cheese to your beef mix and mix well to combine.
4: Preheat your oven to 350 degrees. 
Grease a 9×13 pan and add a layer of tater tots to the bottom of the pan. 
Then add your beef mixture on top, then the remaining of your tater tots, and then top with 1 1/2 cups of cheese. 
Put your casserole in the oven and let cook for 25-35 minutes of until cheese is bubbly. (*Note- you can make this the night before and stick in the fridge to make the next day, it actually tastes great that way!)
That’s it! About 15 minutes of prep time and 30 minutes to cook and you have a hearty, hot, yummy meal that your family is sure to love on a cold winters night! This will quickly become one of your favorite casserole recipes.

Taco Casserole


Ingredients

7oz. bag Nacho Cheese Doritos, crushed
1 lb lean or extra lean ground beef
1/2 cup diced onion (optional)
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese

Instructions


Shredded Lettuce. diced tomatoes,sour cream.guacamole,salsa, jalapenos or any taco toppings you might like
Brown beef and onion in skillet ,drain off any fat add seasoning mix according to package directions
Layer ingredients in 9 x 13 pan as listed - crushed chips, seasoned meat and 2/3 of cheese
.Bake at 350 * for 15 minutes.
Remove from oven and top with shredded lettuce tomatoes and remaining cheese along with any of you favorite taco toppings 

Sunday, April 24, 2016

Crockpot Ham, Green Beans and Potatoes


Ingredients :

2 lbs of fresh green beans
2 lbs of ham
4 baking potatoes
1 small onion

Instrructions :

Dice the ham, onion and potatoes.
Put everything in the crockpot along with 3 cups of water and season to taste with pepper.
Put on low for about six hours.

Saturday, April 23, 2016

Old-fashioned Sour Cream Pound Cake


Ingredients

3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

Instructions

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. 
Blend in vanilla, lemon juice and sour cream. 
Into a separate bowl, sift sifted flour, salt, and soda. 
Add sifted dry ingredients to batter; beat well. 
In a separate bowl, beat the egg whites until stiff peaks form. 
Fold egg whites into the cake batter. 
Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.


Old Fashioned Vanilla Ice Cream


Ingredients

1 3/4 C. whole milk
3/4 C. sugar
1/8 tsp. salt
2 large eggs, beaten
1 1/2 C. heavy whipping cream
1 tsp. vanilla extract
1/2 tsp. almond extract (optional)

Instructions

In a heavy bottom pot, combine the milk, sugar and salt.
Cook over medium heat till it begins to steam (do not boil). 
Reduce the heat to low. In the bowl with the beaten eggs, slowly whisk in about 1/2 C. 
of the milk mixture to temper the eggs. Pour the egg mixture back into the pot with the milk mixture. 
Raise the heat to medium low and cook until slightly thickened, about 4-5 minutes. 
Remove from the heat and place the pot in a big bowl of ice water, stirring to cool the mixture down (you can also put it in the fridge overnight).
When you are ready to make the ice cream, stir in the heavy cream, vanilla and almond extract, if using. 
Pour the mixture into your ice cream maker, following the manufacturers directions to finish the ice cream. Tightly cover and freeze any leftovers.

HAMBURGER STEAKS WITH ONION GRAVY


Ingredients

1lb. ground beef
1 egg
1/3 cup bread crumbs
1/2tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic minced
1tsp. Worcestershire sauce
1tbsp. oil
1 1/2 cup thinly sliced onion
2tbsp. all-purpose flour
1 cup beef broth
1/2tsp. salt

Instructions

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce. 
Form into thick patties.
Heat the oil in a large skillet over medium heat. 
Fry the patties and onion in the oil until patties are nicely browned. 
Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. 
Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. 
Gradually mix in the beef broth.
Season with seasoned salt. 
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. 
Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. 
Serve with a big bowl of mashed potatoes

Fried Rice Recipe


Ingredients

3 Tbsp. butter, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
salt and pepper
4 cups cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced
3-4 Tbsp. soy sauce, or more to taste
2 tsp. oyster sauce (optional)
1/2 tsp. toasted sesame oil

Instructions

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. 
Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. 
Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. 
Saute for about 5 minutes or until the onion and carrots are soft. 
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. 
Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. 
Continue stirring for an additional 3 minutes to fry the rice. 
Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Banana Cream Cheesecake


Ingredients

20 nilla wafers
¼ cup butter, melted
24 oz cream cheese, softened
2/3 cup sugar
2 Tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tsp vanilla extract

Instructions

Preheat oven to 350°F.
Place wafers in a blender or in a food process. Blend until finely crushed.
Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator.
In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. 
Add sugar and cornstarch. beat until blended. Add eggs, one at a time, beating well after each addition. 
Beat in bananas, whipping cream, and vanilla.
Pour cream cheese mixture into prepared pan. 
Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200°F continue baking 75 minutes
Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
Allow cheesecake to stand at room temperature 15 minutes before serving.

Cajun Chicken Pasta


Ingredients

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Instructions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. 
In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. 
Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. 
Heat through. Add the cooked linguine, toss and heat through. 
Sprinkle with grated Parmesan cheese and serve.

 
 
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