Cheesecake Bars (EASY!)
1 box yellow cake mix (dry)
1/3 c oil
Mix until crumbly. Save 1/2 cup out and put the rest into a 9X13 inch pan you've sprayed with Pam or greased. Bake the crust at 350 for 15 minutes. While it's baking make the filling.
8 oz. cream cheese (softened)
1/3 c sugar
1 t lemon juice
1/4-1/2 t dried lemon zest (optional)
Beat until smooth. Spoon and spread over the baked crust. Sprinkle the reserved crumbles on top and bake an additional 15 minutes. Cool completely by chilling in the refrigerator for at least 2 hours.
Black Bean Salsa
1 pound dry black beans, soaked and cooked about one hour until just tender*
1 - 11 oz can white corn, drained
2 - 10 oz cans diced tomatoes with green chilies, drained
2 tomatoes, diced
1 bunch cilantro, chopped
2 cloves of garlic, crushed
Juice of one lime
salt to taste if using dry beans
Mix it all up. Chill overnight. Garnish with additional cilantro if desired. Serve with chips or use in burritos.
*Can use 3 cans of black beans instead
Almond Sour Cream Cake
2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups milk
4 teaspoons almond extract
2 cups sour cream
8 large egg whites, room temperature
Place all dry ingredients in a large mixing bowl and whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans. Bake at 325° until cake tests done.
So I perused recipe after recipe after recipe and I found one I am keeping close to hopefully make in the next week or so. It's an original dutch cruller (as compared to the French Cruller which is really made with cream puff batter and piped into a round shape). These are rolled, cut into strips, the strips are doubled, twisted, pinched on the edges to join and then deep fried into a yummy goodness. The only thing I'm going to do differently is borrow the French version's topping, which is a very thin glaze as compared to a sprinkling of sugar.
1/4 c butter
1 c sugar
2 eggs, beaten
4 c flour
3 t baking powder
dash ground nutmeg
1/2 t salt
1 c milk
oil for frying
powdered sugar glaze
Cream the butter and sugar. Add eggs. Whisk or sift the flour with the baking powder, nutmeg and salt. Add alternately with the milk. Chill the dough until you can handle it. Roll out 1/4 inch thick. Cut into strips 1 inch wide by 8 inches long. Fold each strip in half legthwise, twist several times and pinch the ends together. Fry, being sure to flip so both sides are done. Drain. Cool. Cover with a thin glaze.
1/4 c sugar
1/2 t salt
1/4 c shortening
1 c boiling water
1 c sifted flour
1 t vanilla extract
oil for frying
simple powdered sugar glaze
Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil. Add flour all at once and mix and cook until thickened, stirring constantly. Remove from heat. Add eggs one at a time, beating thoroughly after each addition. Add vanilla extract. Force mixture through pastry tube onto greased paper, forming circles. Deep fry. Carefully turn paper upside down so crullers will drop into fat. Fry and flip over until golden brown. Spread with thin powder sugar glaze. Makes about 1 dozen.
3/4 cup vegetable oil
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons vinegar
2 cloves garlic
2 tablespoons onion (chopped)
1 teaspoon ginger powder
Combine and refrigerate for 8-24 hours.
MARINADE NUMBER TWO:
This one is for my husband... A man who loves a rich, deep, dark beer, loves tabasco sauce and loves limes with beer, shrimp, margarita's... this is perfect for Father's Day!
1 bottle of dark beer
2 T garlic, chopped
2 T red onion, diced fine
2 T Worcestershire sauce
4 dashes Tabasco sauce
juice of 2 limes
1/4 c brown sugar, packed
1 T coarse brown mustard (Creole is good)
2 T olive oil
2 t salt
Mix and marinate a nice rib-eye for 4-12 hours. Grill as usual.
1/2 c butter
1/4 c packed brown sugar
1 egg yolk
1 t vanilla
1 egg white, beaten
1 c flour
3/4 c finely chopped pecans
3/4 c chocolate chips
Cream the butter and brown sugar, beat in the egg yolk and vanilla. Gradually add the flour and mix well. Cover and refrigerate for 2 hours until the dough is easy to handle. Roll into 1 inch balls. Dip one side in the egg white and then dip into the chopped nuts. Place 2 inches apart on a greased baking sheet or a baking sheet lined with parchment. Use your thumb to make a nice deep thumbprint indentation into each.
Bake at 325 for 15-20 minutes until the pecans are golden and the cookie is done. When you remove them, check to see if the thumbprint has baked out. If so, quickly press again or use the back of a spoon or the handle of a wooden spoon to press the indentation back in again.
While they cool melt the chocolate chips in the microwave, stir smooth and spoon a tiny dollop into each indentation in the cookies. Let cool completely. Beautiful!
Homemade Lander Bubble Bath
1 bunch of lavender
1 large bottle of clear organic shampoo
5 drops lavender oil
Pretty clear bottles or glass jars with excellent stoppers
Cut the long stems off the lavender, as you only want the purple flowers. Place the bunch head down into a clean widemouth canning jar. Add the shampoo and the oil. Close and let set for 2-3 weeks. (A windowsill is fine!). Shake occasionally. Strain the liquid well to remove the flowers and bottle in decorative containers for gift giving or reuse the shampoo bottle if you are keeping for yourself.
4 oz. cream cheese, softened
1/2 - 1 t dried herb mix*
Mix. Either spread and scoop with your cracker/chip or place in a bowl and scoop it out.
* Can be a dry Ranch Dressing mix, or an Italian Dressing mix, or a garden veggie soup mix, onion soup mix, dill mix, etc. Almost any dry seasoning mix will do!
1 lb. raw shrimp, shelled and deviened
2 T olive oil
4 cloves garlic, minced
2 T dried parsley
Cook the shrimp over medium high heat in a large pan on the stove in the oil with the garlic and parsley. It will only take about 2 minutes. Remove to a platter or bowl. In the same pan melt;
1/2 stick butter
8 oz. cream cheese, cubed
1 1/2 c milk or light cream
1/2 - 3/4 c parmesan or mozzarella if you are out of parmesan
Whisk smooth. Add the shrimp and immediately pour over prepared hot pasta of your choice. I like to use about 16 oz. pasta and while it's boiling I add a 10 oz. package of broccoli to the boiling water and then cook the veggies with the pasta!
Serve with garlic bread. Season with salt and pepper to taste.
Old Fashioned Sugar Cookie
3/4 c sugar
6 T butter
1/3 c shortening
1 T milk
1 t vanilla
2 c flour
1 1/2 t baking powder
1/4 t salt
Cream the sugar, butter and shortening until fluffy. Add the egg, milk and vanilla. Beat well. Add the flour, baking powder and salt all together at once and then mix to blend in on low to start, and increase to medium just until mixed.
Chill the dough wrapped in plastic wrap for at least 3 hours. When you are ready to cut, flour your work surface and roll out the dough. Roll to about 1/4 inch thickness and cut. Transfer to an ungreased baking sheet, re roll the scraps and continue until the dough is used up. Bake each tray 9 minutes. Cool on the baking sheet 2 minutes to set up before transferring to a wire rack to cool.
Today I made a trek to Costco and ever-mindful of careful spending in that place (they can soooo trick you into spending a gazillion dollars on things you don't need or that aren't any cheaper than the local grocery) they have an awesome buy on flour - twenty five pounds of flour for under five bucks! $4.95. Awesome deal when you go through as much flour as I do!
Now, one of your first thoughts might be (is?) where do I put it!? But really, it's not going to be an issue. You see, I put my flour into two (2) canisters. One is a typical flour cansiter that you probably have on your own counter. Then I have a second larger container that is actually a small RubberMaid plastic bin with a top that I bought at Target a couple years ago and fits perfectly lengthwise and height, into my cupboard. It's easier to dip my measuring cup into this container, and since my (weekly) bread dough and pizza dough recipes take 4 cups of flour each, this is quick and easy to use.
Garlic Bubble Bread
1 or 2 lbs prepared bread dough (either homemade or frozen and thawed)
1 stick butter
2 T dried parsley
1/2 - 1 t garlic salt
1 t garlic powder or 1 1/2 - 2 t fresh minced garlic
1/2 - 1 t onion powder
Melt the butter and mix in the spices and parsley. Use or more less to your preference. I never measure, I just pour some in the palm of my hand and guesstimate it's about a teaspoon. Tear one inch pieces of bread dough and and dip them into the butter mixture and then drop them into a prepared loaf pan. My photos show mine lined with parchment, but that is not necessary. Just lightly spray a loaf pan with cooking spray. Place it in a warm place to rise for about 1 1/2 hours until doubled in size. Bake at 375 for approxmately 25 minutes or 350 for about 30 minutes. Let cool for at least 10 minutes before turning it out of the pan. Pull apart to eat.
2 c milk, scalded milk
½ c sugar
½ c shortening
1 t salt
2 pkg. Yeast
¼ c water, warm
1 t sugar
4 ½ - 5 c flour
Dissolve yeast and 1 t sugar in warm water. Set aside. Combine milk, shortening and sugar. When shortening has melted, add yeast mixture, salt and eggs. Mix well. Add flour to make soft dough. Bread flour works best. Do not over mix or dough will get tough. Let rise till double, knead and let rise again. Roll out on flour surface to ½ thick in a rectangular shape about 11 X 18. Spread butter or margarine over surface. Sprinkle with sugar and cinnamon, for a more Scandinavian flavor add cardamom (ground or whole). Roll into log shape. Cut in 1 ½ inch slices. I use a piece of thread (heavy duty works well). Place the thread under the roll of dough where you want the slice, cross the ends on the top and pull. Place the slices in 9X13 pan of caramel. Let rise until doubled. Bake at 350 degrees until golden brown, about 20 minutes. Test by thumping. Turn out onto a large cutting board or other appropriate surface immediately.
1 stick butter or margarine
1 cup brown sugar
2 T corn syrup
Heat all ingredients until dissolved. Pour in 9X13 pan.
3 cups graham or whole wheat flour
1/2 cup wheat germ
1 cup brown sugar OR 3/4 cup corn syrup
2 cups buttermilk OR sour milk
1 tsp. baking soda
Heat oven to 350º.Combine ingredients in a large mixing bowl. Spread out on 2 large greased jelly roll pans. Bake 30 minutes.
Crumble by one of these methods: While still warm, break into chunks and grate on slaw cutter, or pulse briefly in blender, about a cupful at a time.
Allow to cool thoroughly, then put through food grinder with a coarse plate. Crisp at 250º 20-30 minutes. Store in airtight container.
Option: Omit wheat germ and increase flour by 1/2 cup.
Makes 2-1/2 pounds
This has got to be one of the easiest recipes I have ever posted, but it's so incredible that my family will eat it every week if I would let them.
Chicken with Mushroom Sauce and Bacon
6 boneless, skinless chicken breasts
1 can mushroom soup (I use the 98% fat free because I like the taste the best)
1 cup sour cream
1/2 - 3/4 c cooked, crumbled bacon pieces (I like to use Hormel REAL bacon pieces)
salt and pepper
Lay the chicken breasts in a greased baking pan. You can use them frozen or thawed (see how easy this is!?). Mix the soup and sour cream in a bowl and spread it over the chicken. Top with sprinkles of bacon over all.
Cover with foil and bake at 375 for 30 minutes if thawed, and uncover and bake 30 minutes more to thicken the sauce. If frozen, bake covered 1 hour and then uncovered for 30-40 minutes. You want the sauce to be thick and the top just starting to brown and the bacon crisp. Place the chicken on a plate and spoon extra sauce over. Delicious!
Yellow Cake Filling
2 tsp very hot water
1/4 tsp salt(rounded)
7 oz jar marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.
Chocolate Zucchini Cake
½ c oil
½ t salt
½ c soft butter
½ c sour cream or buttermilk
2 c sugar
2 c zucchini, grated
½ c chopped nuts
1 t vanilla
6 oz. Chocolate chips
2 ¼ c flour
4 T cocoa
½ t soda
Mix oils and sugars, add egg and vanilla. Sift dry ingredients, add to oil alternately with milk. Add zucchini, pour into cake pan. Sprinkle with nuts and chips. Bake 350 for 40-50 minutes.
Country Style Ribs
2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs, cut into individual portions
In a slow cooker, combine ketchup, honey, vinegar, soy sauce,onion, ginger and garlic. Position a broiler rack 6 inches from the saurce of the heat and preheat the broiler. Broil the ribs,turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5−6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6−8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immeadiately with delicious mashed potatoes.
Olive Stuffed Mushrooms
12 white mushrooms
4 T Extra Virgin Olive Oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup Spanish olives, chopped
1/4 cup parmesan cheese, grated
1/3 cup dry breadcrumbs
2 T parsley, chopped
1 T fresh rosemary, chopped
Salt & pepper, to taste
Preheat oven to 400 degrees.
In small bowl, mix olives, Parmesan cheese, breadcrumbs, parsley and rosemary. Set aside.
Trim mushrooms stems, separate from caps and finely chop. Warm 3 tablespoons oil in large skillet over med heat. Add onion and garlic and sauté until soft, about 2 minutes. Add chopped mushroom stems and sauté 1 minute. Add olive, cheese readcrumbs and herb mixture. Salt and pepper to taste. Pile mixture into mushroom caps. Arrange on greased baking sheet. Drizzle with remaining oil. Cover lightly with foil and bake for 15 minutes. Remove foil and bake another 5-7 minutes longer or until golden brown. Serve hot.
Raspberry Bundt Cake
1 (18.25 ounce) box yellow cake mix
3/4 cup vegetable oil
1 small box raspberry gelatin
1 (10 ounce) package frozen raspberries, thawed
Heat oven to 350 degrees F. Grease and flour a Bundt pan. Mix all ingredients, including juice from raspberries. Pour into a prepared bundt pan. Bake for 45 minutes (depending upon which pan you use). Cake is done when a wooden pick inserted into the center comes out clean.
After cools can dust with powdered sugar
Simple Black Bean Salsa
1 can black beans, drained and rinsed
1 cup or can of corn, drained
2 c prepared salsa
1 T lime
Mix, add lime and salt to taste. Serve with tortilla chips or grilled chicken. Delicious!
Pie Crust Scraps
The scraps from cutting a pie crust
Lay the pie crust scraps on a greased baking sheet or stoneware. Sprinkle with sugar and cinnamon to your taste. Bake in the oven with the pie you are baking at the lower 350 temperature. Bake until golden brown on the edges, about 5-8 minutes depending on the thickness of the crust.
Cool, break apart and eat!
3 pints blueberries - cleaned and stems removed or frozen
2 T fresh squeezed lemon juice
1/4 c all purpose flour
1/2 c sugar (I use a mixture of brown and white)
1/4 t cinnamon
2 T butter, cut up
A double pie crust (I don't have time to post the recipe - so use your recipe or just buy the canned or frozen version).
Mix the ingredients together in a bowl and then place in the bottom crust. Top with the cut up butter and then carefully place the top crust over and crimp or use a fork to seal the edges. Slice a pretty star shape on the top with a knife or fork to let steam escape. Bake at 425 for 20 minutes and then lower the temperature to 350 for another 30-40 minutes.
Let cool and serve with vanilla ice cream or fresh whipped cream.
I've listed this recipe on here before but I want to add some notes to this one. You can ALWAYS 'play around' with a recipe and add and delete on a whim. I wanted to let you know what I do to perk this one up sometimes.
- lemon rind
- orange rind
- all brown sugar, no white
- a little rum or rum extract
I've used all of the above at one time or another. Just a light sprinkle of one or two of them together really brings out some flavor in this pie.
PEANUT BUTTER FUDGE BARS
1 box yellow cake mix
1 cup creamy peanut butter
1/2 cup vegetable oil
1 (14 ounce) can sweetened condensed milk
1 cup (6 ounce) semisweet chocolate chips
1 tub coconut pecan frosting
1 tablespoon butter
Preheat oven to 350 degrees F. Grease a 13x9" baking pan. In a bowl, combine cake mix, peanut butter, egg and oil. Press two-thirds of the mixture into prepared baking pan. Bake for 10 minutes. Cool on a wire rack for 5 minutes.
In a heavy saucepan, heat the milk, chocolate chips, frosting and butter over low heat; stir until blended. Pour over crust. Sprinkle with remaining crumb mixture. Bake for 20 to 25 minutes or until golden brown. Cool on wire rack. Cut into bars.
Lemon Cream Cake
5 large eggs
1 3/4 cups sugar
2 cups all-purpose flour
3 teaspoons baking powder
2/3 cup heavy cream
6 tablespoons melted butter
2 T dried lemon zest or 3 lemons freshly zested
2 tablespoons fresh lemon juice
Preheat oven to 375°.
In the bowl of an electric mixer, combine the eggs, sugar, and salt; beat until thick and a light lemon color. In another bowl, sift together the flour and baking powder
Gently incorporate the flour mixture into the egg and sugar mixture a little at a time; blend well. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
Pour the batter into a greased and floured 9x5x3-inch loaf pan. Bake for 40 to 45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.
Drizzle with a simple lemon glaze or serve with fresh whipped cream and raspberries.
Cream Cheese Wontons
1 package won ton wrappers
8 oz. cream cheese
Cut the cream cheese into small 1/2 inch cubes. Lay a won ton wrapper on parchment paper or wax paper and place one cube of cream cheese on half of it. Wet your finger and rub the edge of the won ton with the water. Bring half of the wrapper up to make a triangle shape and press the wet edge to seal.
Fry in hot oil for approximately 20-30 seconds. Drain on paper towels. Serve with a delicious sweet and sour sauce or a soy sauce if serving as an appetizer. Sprinkle lightly with powdered sugar if you want to serve them as a dessert.
Well guess who still has those very same popcicle molds? ME! Yeah! Me! The originals, that my mother bought back in 1973 are still in use today. Only today I'm making a sugar free Green Tea popcicle. Ah, the little girl grew up.
Raspberry Green Tea Popcicles
(Popcicles, Kool-Aid Popcicles, and Jello Popcicles are all inclusive names to this recipe)
1 - 3 oz. package sugar-free raspberry jello
1 tub of sugar-free Crystal Lite Raspberry Green Tea drink powder
2 c cold water
2 c boiling water
Boil 2 cups of water in the microwave while you dump the two dry powders in a large bowl. Stir in the boiling water until it's dissolved. Add 2 cups cold water. Pour into popcicle molds, small dixie cups or plastic cups with a popcicle stick out the top if you prefer. Freeze.
For a Kool-Aid version use:
3 oz. jello
1 c sugar or Splenda
1 pkg. dry Kool-Aid
2 c cold water
2 c boilding water
Freeze as usual.
Malted Milk Cookies
1 c butter
1 c brown sugar
1/3 c sugar
1 t vanilla
2 1/4 c flour
1 t baking soda
2 T malted milk powder
2 c malted milk ball candy, crushed
Cream butter and sugars. Beat in egg and vanilla. Combine the flour with the malted milk powder and baking soda. Stir in the crushed candy. Shape into balls and place 2 inches apart on a greased baking sheet. Bake at 375 for 10 minutes.
BBQ Sticky Chicken
Marinade for chicken thighs (8 of them)
3/4 c coconut milk
1 T fresh minced garlic
1 t pepper
1 t red pepper flakes
3/4 c rice wine vinegar
1/2 c sugar
3 T soy sauce
1 t red pepper flakes
Combine ingredients for marinade and mix with chicken. Let marinade for 1-24 hours. Reserve marinade when grilling, but continue to brush onto the chicken after each turn on the grill. Combine ingredients for the glaze and after the chicken is cooked, brush on the glaze (each side) and leave warming on the grill to become sticky (about 5 minutes). Use the remaining glaze to pour over rice and serve with the chicken.
Lemon Poppy Seed Muffins
2 cups (280 grams) all-purpose flour
1 tablespoon poppy seeds
1/2 teaspoon (3.5 grams) salt
1/2 teaspoon (2.5 grams) baking soda
1/2 cup (113 grams) unsalted butter
1 cup (200 grams) granulated white sugar
2 large eggs
1 cup (240 ml) plain yogurt (do not use non fat yogurt)
1 teaspoon (5 grams) pure vanilla extract
Zest of one lemon
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a muffin pan with paper liners or else spray with a vegetable spray. Set aside.
In a small bowl, stir together flour, poppy seeds, salt and baking soda. Set aside.
In bowl of electric mixer, fitted with the paddle attachment, cream the butter and sugar. Beat in eggs, one at a time, beating well after each addition. Add the yogurt, vanilla, and lemon zest and beat until well blended.
By hand, stir in flour mixture until just moistened. Do not overmix. Spoon batter using either two spoons or an ice cream scoop into greased or paper lined muffin tins and bake for 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Cool muffins on wire rack for 5 minutes before removing from pan and serving.
For The Glaze:
1/2 cup (60 grams) powdered sugar
1 tablespoons fresh lemon juice
Stir together the powdered sugar and lemon juice. The mixture will be runny. Once the muffins are removed from the oven, wait five minutes, and then drizzle the glaze over the muffins with a spoon.
2 pkg. crescent rolls
14 oz jar roasted red peppers (drain)
1 can artichoke hearts, chopped
4 T Italian dressing, prepared
1/4 lb. pepperoni
1/4 lb. ham, sliced thin
1/4 lb. Genoa or Hard Salami, sliced thin
1 small can sliced black olives
1/4 lb. Provolone Cheese
1/4 lb Swiss cheese
1/2 c grated Parmesan cheese
Spread 1 roll of crescent rolls into the bottom of a 9" x 13" baking pan and seal the edges to make a crust. Layer the Ham, artichokes, Swiss cheese, Salami, Provolone, olives and Pepperoni over crescent roll bottom. Spread well drained peppers over top of the meats and sprinkle with black olives. Beat the eggs and cheese together pour over the top of the olives.
Use the 2nd container of crescent rolls to lay out on a piece of plastic, seal the edges and then lay it over the top, pressing seams to seal. Cover with foil. Bake at 350° for 25 minutes. Remove foil and bake an additional 15 minutes, until golden brown. Cool 10 minutes before cutting.
Sausage Stuffed Green Olives
1/4 pound fresh Italian sausage
1 teaspoon minced garlic
1 8 oz. jar large pitted green olives
1/2 cup all-purpose flour
2 large eggs
1/2 cup fine bread crumbs
2 teaspoons olive oil
Salt and freshly ground pepper
Mix sausage, garlic, salt and pepper to taste. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/2 t of the sausage mixture. Fry in hot oil.
Beat the eggs lightly. Spread the bread crumbs and the flour on seperate plates or shallow dishes and sprinkle the flour with salt and pepper. Moisten the olives with the olive oil. Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Refrigerate until you are ready to fry them.
Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.
Moist Chocolate Cake
2 c flour
1 t salt
1 t baking powder
2 t baking soda
3/4 c cocoa
2 c sugar
1 c oil
1 c hot coffee
1 c milk
2 t vanilla
Whisk or sift dry ingredients. Add oil, coffee and milk. Mix for 2 minutes to blend and add eggs and vanilla. Pour into 2 greased 9" pans and bake at 325 for 30-35 minutes. Allow to cool completely and fill the layers and frost or glaze the top.
|Cream Horns (otherwise known as Lady Locks or Clothespin Cookies)|
Last week I finally bought my own cream horn forms and yesterday mixed up the dough. Today I'm filling them and I will let you know how they turned out. In the meantime, here is the dough recipe from the package. If you don't have metal cream horn forms just wrap the dough strips around an old fashioned round clothespin, or a wooden dowel, or even a pencil if you don't mind the rolls being very very thin.
This is the recipe that came with the metal cream horn forms:
(Ladylocks or Clothespin Cookies)
1 c butter
1/2 c Crisco shortening
3 c flour (plus more for kneading and rolling)
2 egg yolks, beaten
2 t sugar
1 - 1 1/4 c water
Cream the butter and shortening. Set aside.
Combine the flour, egg yolks, sugar and water in a mixing bowl and mix well. Add flour 1/4 cup at a time if the dough is too sticky. Roll the dough out on a floured surface and spread with 1/4 of the butter shortening mixture. Fold it in on itself and knead it then replace it into the bowl and chill for 1 hour. Take it out and repeat the rolling, spreading and folding and kneading again with another 1/4 cup of the shortening/butter mixture. Repeat this 2 more times until the butter mixture is incorporated. (*note: I found it difficult to incorporate the butter mixture after the 2nd rolling so I transferred it to my standing kitchen aid mixer and used the dough hook and the low speed to help me 'knead' it in. I also added 1/4 c flour each time to quell the stickiness and help incorporate it.)
Chill your dough overnight or at least for a couple hours. Roll dough to 1/4" thick on a floured surface. Cut into strips 1" wide. Wrap each one around the metal forms or the dowel, clothespin or pencil.
Bake on a greased baking sheet at 425 or approximately 10 minutes until they are puffed up and just starting to get golden brown. Slip them off the form while they are still warm and then allow them to cool.
This is my own version of a filling for them - I use it for cupcakes, layered Ho Ho Cakes and more. It's my favorite!
Cream Horn Filling
1 c Crisco
1 c butter (not margarine... never use margarine for anything! Blech!)
4 c powdered sugar
4 t vanilla
3/4 c marshmallow creme
Cream the Crisco and butter. Add the sugar gradually and then the creme and vanilla. Beat well until it's smooth like whipped cream. Fill cooled or chilled cream horn forms.
Does not need to be refrigerated for storage.
The pastry recipe that came with the molds: They turned out, they are beautiful and they taste great, but are definitely more of a 'cookie' than a puff pastry. I don't hold that against the recipe... french pastries are hard to make at home!
HINT: Try using a store bought puff pastry in its place (sold in the freezer section) Thaw. Roll Out. Slice as above.
You might be interested in related products;
Cream Roll Horn Molds, Set of 6
Norpro 6 Piece Cream Horn Case Set
Having admitted that, I also have to say that when I DO want something sweet, it hits me hard and there is no stopping until I get it. Lately that has been for fudge. On vacation in Myrtle Beach last week we past the fudge shop at Barefoot Landing and another the next day at Broadway At The Beach. I didn't stop in either time because I refuse to pay $5 for 4 pieces of homemade fudge when I know perfectly well I can make it at home for pennies on the dollar. But that scent and craving stayed with me. As I sit here now, I'm munching on some fresh homemade vanilla fudge and I have some cherry almond fudge cooling.
My Vanilla Fudge
2 c sugar
5 oz. (small can) evaporated milk
1/4 c milk
2 oz. Vanilla Caramel non-dairy liquid coffee mate style creamer
1/8 t salt
3 T butter
1 t vanilla extract
Butter the inside edge of a heavy saucepan. Add sugar, evaporated milk, milk, non dairy creamer and salt. Cook and stir with a wooden spoon over medium high heat until it comes to a boil. Reduce heat to medium low so it simmers and cook and stir every few minutes until it reaches soft ball stage, which is approximately 238 degree's. This will take about 30 minutes if done correctly.
At soft ball stage (have a wide glass of ice water handy and pour in some of the candy mixture. If it gathers itself into a ball that you can pick up and handle but it's still pliable, then it's ready) remove from heat and add butter and vanilla. Don't stir it in, just let it set for about 35 minutes until the mixture cools a bit. When the mixture is likewarm beat the mixture with a HAND HELD electric mixer on LOW (not a large kitchen aid) by putting the beaters right in the pan and mixing, or if you don't have one, then mix it by hand with a wooden spoon. With the electric mixer on low, beat about 2 minutes until the mixture starts to be come thick and loses it's glossy texture. If mixing by hand it will take about 8-10 minutes.
Pour into a glass 8" dish that has been buttered or greased. It will start to set up within a couple minutes. Let set until firm and then slice and serve.
Ranch Chicken Pizza
1 pizza crust, either store bought or homemade
If using homemade, only prebake it about 3/4 done then top it and return to cook fully
1 - 1.5 c ranch dressing
2 garlic cloves, minced
1 c chicken, cooked and diced
1/2 medium onion, chopped or sliced
4 oz. mushrooms, sliced
8 slices bacon, cooked and crumbled (or use store bought REAL bacon pieces, like hormel)
1 tomato, sliced or diced
2 c cheese, a mixture of provolone and mozzarella is nice
Spread the crust with the ranch dressing all the way to the edge. Top with the toppings and bake at 400 for 5-10 minutes until the cheese is melted and it just starts to brown. If you are using a homemade crust, only partially pre-bake it so you can top it and return it to the oven for about 12-15 minutes to finish baking.
At our house, Saturday night is "Pizza Night" and every teenager for miles around knows it! I make the pizza dough from scratch and we either have 2 thick crust pizzas or 1 thick and 2 thin, depending on how many we are feeding and what toppings I decide to make. No matter what we always have one pepperoni and green olive, usually one greek feta cheese pizza and a garlic cheese bread pizza or a veggie pizza. However about once a month I will make a BBQ Chicken Pizza or a Chicken Ranch Pizza instead.
I've been making this BBQ Chicken pizza since the spring of 2002 and it's one of my favorites!
BBQ Chicken Pizza
1 pizza crust (bought or homemade and baked)
BBQ Sauce (about 1/2 - 3/4 cup of your favorite brand)
3/4 c cooked, diced chicken
4 oz. (1 cup grated) smoked gouda cheese
4 oz. (1 cup grated) mozzarella cheese
1/2 red onion, sliced into rings
Spread the crust with bbq sauce and top with the cheese, chicken and onions. Bake at 400 degree for about 7 minutes or until the cheese is melted and it just starts to brown. Since I make my own homemade crusts I only 'partially' bake the crusts, then top with the sauce and cheeses and rebake about 12 minutes.
3 T flour
1 c milk
1 c butter
1 c sugar
1 t vanilla
In a medium saucepan, whisk milk and flour. Cook until a thick paste, stirring constantly. Cool completely. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat on high 5 minutes until light and fluffy.
1 cup whipping cream
8 oz. sour cream
1 1/4 cups powdered sugar
1 t. vanilla
Combine all together and beat on medium speed to soft peaks. Use as filling/frosting. I like it on pound cake, cut horizontally into thirds. Use it as a filling between layers, then on the top only (not the sides). Top with fresh raspberries, if you have them. Store in the refrigerator.
One of my favorite recipes is a feta and chicken stuffed anaheim pepper with mango salsa. I do however make the salsa a few times a year by itself because it is excellent with tortilla chips!
Adjust the ingredients and amounts to what you personally like.
2 mangoes, sliced and diced
1 papaya, diced (substitute 2 kiwi if you need to)
1/2 cup sweet onion, diced (only use about 1-2 T if you only have a strong white onion)
1-2 T fresh squeezed lime juice
1 tablespoons cilantro
1 jalapeno, seeded and chopped fine (or use 1 T canned chilies for less heat)
1 T oil
1 tiny clove minced fresh garlic
salt to taste (about 1/4-1/2 t)
In large bowl, combine and chill before serving with tortilla chips or as a topping for grilled chicken. I LOVE this stuff.
Mango Cranberry Salsa
Thanks to a heavy hand with the salt and lime I needed to improvise today. I had no papaya's or kiwi but I had to add something to cut the lime and salt I got a little crazy with. I found a can of whole cranberry sauce in the cupboard and added;
1/2 can (8 oz. of a 16 oz. can) whole cranberry sauce
YUM! A new recipe is born. Mango Cranberry Salsa.
Fresh Mango Pudding
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
2 teaspoons unflavored gelatin
12-ounce mango, in chunks
1/2 cup sour cream
1/2 cup whole milk
1/3 cup sugar
1 1/2 tablespoons dark rum
1 cup fresh raspberries
Mix citrus juices. Sprinkle gelatin over. Let stand 10 minutes. Stir over low heat until gelatin dissolves. Let stand until just cool but not set. Combine mango, cream, milk, sugar and rum in processor. Blend on high speed until smooth. Add gelatin mixture. Pour into six 6-ounce custard cups (or larger glass dish). Divide berries among dishes, pressing into puddings. Cover and chill until firm,
3 c cooked rice
1 cup canned coconut milk
1/2 cup sugar
1/4 t salt
Combine rice and milk and cook over medium heat until thick. Reduce heat to low and simmer, covered, for 2 minutes. Serve warm on a platter with chilled mango slices.
1/2 c prepared vinaigrette dressing
1/4 c chopped fresh cilantro
2 t grated lime peel
6 boneless skinless chicken breast halves or boneless pork chops, about 2 pounds
1 can (19 ounces) black beans, drained and rinsed
1/4 c chopped red onion
1/4 c finely chopped jalapeno peppers
2 ripe mangos
In a small bowl combine the salad dressing, cilantro and lime peel. In a resealable food storage bag place 1/4 cup of the dressing and the chicken breasts. Refrigerate for 30 minutes.
In a medium bowl,combine black beans, onion and jalapeño with remaining dressing; set aside. On a board hold one of the mangos with one of the narrower sides facing up. Starting 1/4-inch from the stem, slice along each side of the pit to cut off the sides. Cut flesh criss-cross, taking care not to cut through the skin. Press skin so
fruit pops outward. With a spoon or knife, remove the mango cubes. Peel the center section of mango; cut off remaining fruit and chop. Repeat with remaining mango.
Remove chicken from marinade; discard marinade.
Grill or broil chicken until cooked through. Toss mangos with bean mixture. Serve chicken with Mango and black bean salad.
For the chicken:
1/3 c hoisin sauce
1 t sesame oil
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 whole, boneless, skinless, chicken breasts cut into 1-inch cubes
25 to 30 skewers
For the mango sauce:
1 cup mango chutney
2 limes, juiced
1/4 cup water
2 tablespoons cilantro, chopped
1 tablespoon sesame seeds, toasted, for garnish
1. Combine the hoisin sauce, sesame oil, garlic, ginger, soy sauce and rice wine vinegar in a medium bowl. Add the chicken and mix well to coat the chicken evenly. Marinate for at least one hour or overnight, refrigerated.
2. Preheat the oven to 400°F.
3. Combine the mango chutney, lime juice, water and cilantro in a food processor and puree. Transfer the puree to a small serving bowl.
4. Skewer two pieces of the chicken on a skewer and place them on baking sheets. Bake until cooked through about 7 minutes.
5. Sprinkle a platter with the toasted sesame seeds, place the skewers on the platter with the dipping sauce and serve.
Mango and Peach Chicken
3 lb chicken
1/4 c butter
1/2 c diced peaches
1 T lemon rind
1 1/4 c chicken stock
1 T lemon juice
1/2 c heavy cream
Salt and pepper
1 c diced mangos
Preheat oven to 350 degrees. Fry chicken in butter until browned. Add mangos, peaches, lemon rind, and stock. Cover and bake 1 hour. Remove chicken from pan, keep warm. Remove lemon rind. Add lemon juice and cream. Season to taste. Bring sauce to simmer and reduce until thickened. Pour sauce over chicken and serve with rice. 4-6 servings.
Mango Key Lime Pie
1/4 c lime juice
1 can sweetened condensed milk
2 egg yolks
1 1/2 c mango puree
2 egg whites
1 graham cracker crust
Mix lime juice, condensed milk, egg yolks and mango puree. Beat egg whites with dash of salt to stiff peaks. Fold in mango mixture. Add to crust and chill until firm.
1950 Orange Kiss-Me Cake
1951 Starlight Double-Delight Cake
1952 Snappy Turtle Cookies
1953 "My Inspiration" Cake
1954 Open Sesame Pie
1956 California Casserole
1957 Accordion Treats
1958 Spicy Apple Twists
1959 Mardi Gras Party Cake
1960 Dilly Casserole Bread
1961 Candy Bar Cookies
1962 Apple Pie '63
1963 Hungry Boys' Casserole
1964 Peacheesy Pie
1965 Contest Not Held That Year
1966 Golden Gate Snack Bread
1967 Muffin Mix Buffet Bread
1968 Buttercream Pound Cake
1969 Magic Marshmallow Crescent Puffs
1970 Onion Lover's Twist
1971 Pecan Pie Surprise Bars
1972 Streusel Spice Cake and Quick 'n Chewy Crescent Bars
1973 Quick Crescent Pecan Pie Bars and Banana Crunch Cake
1974 Chocolate Cherry Bars and Savory Crescent Chicken Sandwiches
1975 Easy Crescent Danish Rolls and Sour Cream Apple Squares
1976 Crescent Caramel Swirl and Whole Wheat Raisin Loaf
1978 Nutty Graham Picnic Cake and Chick-N-Broccoli Pot Pies
1980 Italian Zucchini Crescent Pie
1982 Almond-Filled Cookie Cake
1984 Country Apple Coffee Cake
1986 Apple Nut Lattice Tart
1988 Chocolate Praline Layer Cake
1990 Blueberry-Poppy Seed Brunch Cake
1992 Pennsylvania Dutch Cake and Custard Pie
1994 Fudgy Bonbons
1996 Macadamia Fudge Torte
1998 Salsa Couscous Chicken
2000 Cream Cheese Brownie Pie
2002 Chicken Florentine Panini
2004 Oats 'n Honey Granola Pie
2006 Baked Chicken and Spinach Stuffing
Information from the Pillsbury Site.
1 White Cake, baked and cooled
1 lb. powdered sugar
3/4 c Crisco shortening
1 T flour
1 T dry non-dairy creamer like coffeemate
1 1/2 t vanilla
1/2 t salt
1/2 - 2/3 c water
Mix all ingredients together and beat on low with an electric mixer (stand mixers like Kitchen Aid if you have one) for 2 minutes. Scrape the sides down and turn it on high and beat for approxmately 7 - 10 minutes until fluffy and smooth. Decorate your cooled cake as you like.
Without further adieu I give to you...
Seven Layer Salad
1 package or one head lettuce
1/2 - 10 oz. package of frozen baby peas
1 c mayonnaise (not miracle whip!!!)
1/2 c sour cream
2 T sugar or Splenda
1 T finely diced onion
1 T finely diced green pepper
1 c shredded cheddar cheese
3/4 c cooked and crumbled bacon
4-6 hard boiled eggs, sliced or diced
Place the lettuce in the bottom of a glass dish, approximately 10X8 or any size you like. You can even put it into a 9X13" size although it will be a very shallow salad that way. Mix the mayonnaise, sour cream and sugar in a bowl. Let this set while you sprinkle the lettuce with the onion and green pepper. Now spread the mayonnaise mixture over the lettuce and sprinkle with the frozen peas, cheddar cheese and crumbled bacon. Top with diced or sliced hard boiled egg.
Cover and refrigerate for at least 2 hours and if you have time, about 12 hours is optimal.