made this one up myself.
5 cups fresh peaches, sliced
1¼ cups sugar
½ cup flour
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon lemon juice
1-1½ boxes yellow cake mix
1 stick butter, melted
Combine first six ingredients in large bowl. Dump into 9x13 cake pan. Top with dry cake mix. Drizzle melted butter over top. Bake at 350ºF for approximately 45-50 minutes or until golden brown.
Sunday, September 20, 2009
Sweet Potatoes with Marshmallows
So my mom has for years doggedly professed her hatred for sweet potatoes... something stemming from a bad episode when she was a child... At any rate, she ate these and allowed she indeed liked them. (recipe found on Pioneer Woman's Tasty Kitchen, then tweaked a bit)
4 medium sweet potatoes
1 teaspoon cinnamon
1 teaspoon ground all-spice
½ teaspoon nutmeg
1 can sweetened condensed milk
1 egg
3 Tablespoons butter
marshmallows
Boil sweet potatoes in salted water until tender; about 30 minutes. Drain potatoes and slip off skins.
Preheat oven to 350°F.
Mix all ingredients with mixer, including potatoes.
Cook for 25 minutes, cover with marshmallows if desired, and cook until mallows are browned and melted (about 5 minutes).
4 medium sweet potatoes
1 teaspoon cinnamon
1 teaspoon ground all-spice
½ teaspoon nutmeg
1 can sweetened condensed milk
1 egg
3 Tablespoons butter
marshmallows
Boil sweet potatoes in salted water until tender; about 30 minutes. Drain potatoes and slip off skins.
Preheat oven to 350°F.
Mix all ingredients with mixer, including potatoes.
Cook for 25 minutes, cover with marshmallows if desired, and cook until mallows are browned and melted (about 5 minutes).
Friday, September 18, 2009
Dark Chocolate Peanut Butter Layer Cake
adapted from vanilla sugar and picky palate
Cake:
9 Tablespoons dark cocoa powder
1½ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup chocolate milk
½ cup milk
Adjust the oven rack to the center of the oven and preheat the oven to 350ºF.
Butter two 9-inch cake pans and line the bottoms with circles of parchment paper.
Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
In the bowl of a standing electric mixer beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
Mix together the milks. Stir half of the dry ingredients into the butter mixture, the add the milk. Finally stir in the other half of the dry ingredients.
Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Peanut Butter Cream Cheese Filling:
12 oz cream cheese, room temperature
3/4 stick salted butter, at room temperature
1½ cup confectioners’ sugar, sifted
A good pinch of sea salt
3/4 cup creamy peanut butter
several chopped Reese's Mini Peanut Butter Cups (maybe half a bag)
In a large bowl, use an electric mixer to beat the cream cheese and butter together.
Slowly add in the confectioners’ sugar — don’t forget to scrape the sides and bottom of bowl. Continue to beat till nice and fluffy, then add in the salt and peanut butter.
Fold in the pb cups by hand, so they don't get ground up.
Ganache
24 ounces 70% cacao bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 sticks unsalted butter, cold, chopped into cubes
Melt the chopped chocolate with the heavy cream in a double-boiler.
Stir occasionally until fully melted. Once melted, take off the heat and add in the butter bits.
Whisk very well. The more you whisk, the glossier and smoother the ganache.
Let cook for about an hour and a half.
To Assemble:
Remove first cake from pan and place on cake stand.
Spoon filling onto cake (you may not need all of it), then spread almost to edges.
Top with second cake.
Pour half of cooled ganache over cake, letting it drip down the sides. Let this layer cool, then repeat with remaining ganache. Before it cools completely, top with remaining bag of Reese's Mini Cups, either whole or halved.
Refrigerate cake - covered - for several hours, as this makes it easier to slice. Serve with MILK.
Cake:
9 Tablespoons dark cocoa powder
1½ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup chocolate milk
½ cup milk
Adjust the oven rack to the center of the oven and preheat the oven to 350ºF.
Butter two 9-inch cake pans and line the bottoms with circles of parchment paper.
Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
In the bowl of a standing electric mixer beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
Mix together the milks. Stir half of the dry ingredients into the butter mixture, the add the milk. Finally stir in the other half of the dry ingredients.
Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Peanut Butter Cream Cheese Filling:
12 oz cream cheese, room temperature
3/4 stick salted butter, at room temperature
1½ cup confectioners’ sugar, sifted
A good pinch of sea salt
3/4 cup creamy peanut butter
several chopped Reese's Mini Peanut Butter Cups (maybe half a bag)
In a large bowl, use an electric mixer to beat the cream cheese and butter together.
Slowly add in the confectioners’ sugar — don’t forget to scrape the sides and bottom of bowl. Continue to beat till nice and fluffy, then add in the salt and peanut butter.
Fold in the pb cups by hand, so they don't get ground up.
Ganache
24 ounces 70% cacao bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 sticks unsalted butter, cold, chopped into cubes
Melt the chopped chocolate with the heavy cream in a double-boiler.
Stir occasionally until fully melted. Once melted, take off the heat and add in the butter bits.
Whisk very well. The more you whisk, the glossier and smoother the ganache.
Let cook for about an hour and a half.
To Assemble:
Remove first cake from pan and place on cake stand.
Spoon filling onto cake (you may not need all of it), then spread almost to edges.
Top with second cake.
Pour half of cooled ganache over cake, letting it drip down the sides. Let this layer cool, then repeat with remaining ganache. Before it cools completely, top with remaining bag of Reese's Mini Cups, either whole or halved.
Refrigerate cake - covered - for several hours, as this makes it easier to slice. Serve with MILK.
Amazing Chicken
2 pounds boneless, skinless chicken breasts
1 package onion soup mix
1 teaspoon paprika
¼ cup cider vinegar
½ cup ketchup
¼ cup honey
1 Tablespoon lemon juice
¼ cup oil
¼ cup minced onion
½ cup apricot or peach jam
Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours.
To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.
1 package onion soup mix
1 teaspoon paprika
¼ cup cider vinegar
½ cup ketchup
¼ cup honey
1 Tablespoon lemon juice
¼ cup oil
¼ cup minced onion
½ cup apricot or peach jam
Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours.
To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.
Crockpot Taco Chicken
2 pounds boneless, skinless chicken breasts
2 cans diced tomatoes, undrained
1 small can diced green chiles
3 Tablespoons taco seasoning mix
1 teaspoon cumin
2 cups frozen corn
1 can black beans, drained & rinsed
Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours. Shred chicken in pot.
Serve with tortillas or taco shells with assorted toppings (cheese, guacamole, sour cream, etc.)
To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.
2 cans diced tomatoes, undrained
1 small can diced green chiles
3 Tablespoons taco seasoning mix
1 teaspoon cumin
2 cups frozen corn
1 can black beans, drained & rinsed
Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours. Shred chicken in pot.
Serve with tortillas or taco shells with assorted toppings (cheese, guacamole, sour cream, etc.)
To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.
Quebecois Chicken
2 pounds boneless, skinless chicken breats
½ cup maple syrup
3 Tablespoons cider vinegar
2 garlic cloves, minced
3 Tablespoons soy sauce
1 Tablespoon ground ginger
1 teaspoon black pepper
Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours.
To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.
½ cup maple syrup
3 Tablespoons cider vinegar
2 garlic cloves, minced
3 Tablespoons soy sauce
1 Tablespoon ground ginger
1 teaspoon black pepper
Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours.
To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.
Bombay Chicken
2 pounds boneless, skinless chicken breasts
¼ cup yellow mustard
¼ cup honey, melted
2 teaspoons seasoned salt
½ teaspoon chili sauce
½ teaspoon onion powder
½ teaspoon curry powder
¼ teaspoon black pepper
Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours.
To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.
¼ cup yellow mustard
¼ cup honey, melted
2 teaspoons seasoned salt
½ teaspoon chili sauce
½ teaspoon onion powder
½ teaspoon curry powder
¼ teaspoon black pepper
Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours.
To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.
Tuesday, September 8, 2009
Chicken Stuffing Casserole
1 6oz package stuffing mix, plus ingredients to prepare it
6 small boneless skinless chicken breast halves (1½ pounds)
1 can cream of mushroom soup
1/3 cup sour cream
Cook chicken in crockpot until tender (4-6 hours on low). Shred. Make stuffing according to package directions. Mix chicken, soup and sour cream together, then heat through in the microwave. Place in bottom of casserole dish, then top with stuffing. Broil in oven until barely crispy on top.
6 small boneless skinless chicken breast halves (1½ pounds)
1 can cream of mushroom soup
1/3 cup sour cream
Cook chicken in crockpot until tender (4-6 hours on low). Shred. Make stuffing according to package directions. Mix chicken, soup and sour cream together, then heat through in the microwave. Place in bottom of casserole dish, then top with stuffing. Broil in oven until barely crispy on top.
Wednesday, September 2, 2009
Summer Poppyseed Salad
1 large head butter lettuce, torn
Equal amount spinach, torn
1 bag sliced almonds
1 can mandarin oranges, drained
1 cup sliced strawberries
1 bag oriental top ramen noodles, broken into pieces
poppyseed dressing
Toss all ingredients. Serve.
Equal amount spinach, torn
1 bag sliced almonds
1 can mandarin oranges, drained
1 cup sliced strawberries
1 bag oriental top ramen noodles, broken into pieces
poppyseed dressing
Toss all ingredients. Serve.
Mexican Salad
1 medium head Romaine lettuce, chopped
4 medium tomatoes, chopped
1½ - 2 pounds grated cheddar cheese
2 avocados, cut into chunks
1 cans pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 large package Fritos
Combine all ingredients.
Toss with 1 bottle of Catalina dressing just before serving.
4 medium tomatoes, chopped
1½ - 2 pounds grated cheddar cheese
2 avocados, cut into chunks
1 cans pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 large package Fritos
Combine all ingredients.
Toss with 1 bottle of Catalina dressing just before serving.
Perfect Lemon Cupcakes
Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix wtih electric mixer on medium for about two minutes. Use a strong mixer, as the batter is thick! For cupcakes, bake them at 350ºF for 20 minutes. (Makes about 24 very full cupcakes.) (Can also make a regular cake - 9x11 or 2 rounds. Bake at 350ºF for 25-30 minutes.)
Lemon Buttercream Frosting:
2 sticks (1 cup) butter, very soft
6-8 cups powdered sugar
½ cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Use and store at room temperature. (Don't refrigerate and it will last covered for about 3 days.)
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix wtih electric mixer on medium for about two minutes. Use a strong mixer, as the batter is thick! For cupcakes, bake them at 350ºF for 20 minutes. (Makes about 24 very full cupcakes.) (Can also make a regular cake - 9x11 or 2 rounds. Bake at 350ºF for 25-30 minutes.)
Lemon Buttercream Frosting:
2 sticks (1 cup) butter, very soft
6-8 cups powdered sugar
½ cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Use and store at room temperature. (Don't refrigerate and it will last covered for about 3 days.)
Delicious, Creamy Mashed Potatoes
from Pioneer Woman Cooks
5 pounds Russet or Yukon Gold Potatoes
1½ sticks butter
8 ounces cream cheese, softened
½ cup half & half (or a little more)
½ to 1 teaspoon Lawry's seasoning salt
½ to 1 teaspoon black pepper
Peel & cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. (Or just cook in a pressure cooker.) When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost - but not totally - fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
Turn off the stove and add th butter, cream cheese and half and half. Mash. Next, add seasoning salt and black pepper to taste.
Stir well and place in a medium-sized baking dish. Place a few pats of butter over the top of the potatoes and place them in a 350ºF oven and heat until the butter is melted and potatoes are warmed through. (When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350ºF oven for about 20-30 minutes or until warmed through.)
5 pounds Russet or Yukon Gold Potatoes
1½ sticks butter
8 ounces cream cheese, softened
½ cup half & half (or a little more)
½ to 1 teaspoon Lawry's seasoning salt
½ to 1 teaspoon black pepper
Peel & cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30-35 minutes. (Or just cook in a pressure cooker.) When they're cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost - but not totally - fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients.
Turn off the stove and add th butter, cream cheese and half and half. Mash. Next, add seasoning salt and black pepper to taste.
Stir well and place in a medium-sized baking dish. Place a few pats of butter over the top of the potatoes and place them in a 350ºF oven and heat until the butter is melted and potatoes are warmed through. (When making this dish a day or two in advance, take it out of the fridge about 2-3 hours before serving time. Bake in a 350ºF oven for about 20-30 minutes or until warmed through.)
Alfredo Tuna Over Biscuits
adapted from Pillsbury
8 refrigerated buttermilk biscuits
6 cups mixed vegetables
4 cans tuna, drained
2 cups Alfredo pasta sauce
8 Tablespoons shredded Parmesan cheese
Heat oven to 350ºF. Bake biscuits as directed on package. Cook vegetables as directed. Combine with tuna and Alfredo sauce in large microwaveable bowl; microwave 5-7 minutes or until hot, stirring occasionally. Split hot biscuits; place bottoms on individual plates and top with tuna mixture. Top each with biscuit top and sprinkle with cheese.
8 refrigerated buttermilk biscuits
6 cups mixed vegetables
4 cans tuna, drained
2 cups Alfredo pasta sauce
8 Tablespoons shredded Parmesan cheese
Heat oven to 350ºF. Bake biscuits as directed on package. Cook vegetables as directed. Combine with tuna and Alfredo sauce in large microwaveable bowl; microwave 5-7 minutes or until hot, stirring occasionally. Split hot biscuits; place bottoms on individual plates and top with tuna mixture. Top each with biscuit top and sprinkle with cheese.
Weeknight Lasagna Toss
from Kraft
1 pound ground beef
2 green peppers, chopped
3 gloves garlic, minced
1 jar spaghetti sauce
1 2/3 cup water
¼ cup Italian dressing
12 oven-ready lasagna noodles*, broken into bite-sized pieces
½ cup ricotta cheese
1 cup shredded mozzarella cheese
Brown ground beef, then drain and rinse if desired. Return to pan. Add peppers, garlic, spaghettic sauce, water and dressing; bring to boil. Add noodles; stir. Cover. Cook on medium-low heat for 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Stir in ricotta cheese until combined, then sprinkle with mozzarella.
*If not using oven-ready noodles, increase water to 2 cups and cooking time to 30 minutes.
1 pound ground beef
2 green peppers, chopped
3 gloves garlic, minced
1 jar spaghetti sauce
1 2/3 cup water
¼ cup Italian dressing
12 oven-ready lasagna noodles*, broken into bite-sized pieces
½ cup ricotta cheese
1 cup shredded mozzarella cheese
Brown ground beef, then drain and rinse if desired. Return to pan. Add peppers, garlic, spaghettic sauce, water and dressing; bring to boil. Add noodles; stir. Cover. Cook on medium-low heat for 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Stir in ricotta cheese until combined, then sprinkle with mozzarella.
*If not using oven-ready noodles, increase water to 2 cups and cooking time to 30 minutes.
German (Puffy) Pancakes
2 Tablespoons melted butter
6 eggs
1 cup milk
1 cup flour
¼ teaspoon salt
1 teaspoon vanilla
pinch nutmeg
pinch cinnamon
zest of one lemon (optional)
Preheat oven to 450ºF. Pour melted butter in a 9x13-inch pan. Blend remaining ingredients until smooth, then bake for 18 minutes until puffed.
6 eggs
1 cup milk
1 cup flour
¼ teaspoon salt
1 teaspoon vanilla
pinch nutmeg
pinch cinnamon
zest of one lemon (optional)
Preheat oven to 450ºF. Pour melted butter in a 9x13-inch pan. Blend remaining ingredients until smooth, then bake for 18 minutes until puffed.
Taco Pie
1 pound ground beef
1 package taco seasoning (or about 2 Tablespoons)
3/4 cups water
16 ounces refried beans
8 ounces salsa
½-1 cup milk
1 can black beans, drained and rinsed
1 whole baked pastry shell
2 cups cheddar cheese, shredded
1 cup tortilla chips, crushed
toppings (lettuce, sour cream, tomatoes, guac, etc.)
Cook ground beef then drain and rinse if desired. Return to skillet. Add taco seasoning and water, stirring well. Bring to a boil; simmer for 10 minutes. Combine refried beans, black beans, milk and salsa. Spoon HALF of bean mixture into bottom of pastry shell. Top with HALF of meat mixture, HALF of cheese, and ALL of tortilla chips. REPEAT layers. Bake at 400ºF for 20-25 minutes. Top with lettuce and sour cream or any other toppings you like.
1 package taco seasoning (or about 2 Tablespoons)
3/4 cups water
16 ounces refried beans
8 ounces salsa
½-1 cup milk
1 can black beans, drained and rinsed
1 whole baked pastry shell
2 cups cheddar cheese, shredded
1 cup tortilla chips, crushed
toppings (lettuce, sour cream, tomatoes, guac, etc.)
Cook ground beef then drain and rinse if desired. Return to skillet. Add taco seasoning and water, stirring well. Bring to a boil; simmer for 10 minutes. Combine refried beans, black beans, milk and salsa. Spoon HALF of bean mixture into bottom of pastry shell. Top with HALF of meat mixture, HALF of cheese, and ALL of tortilla chips. REPEAT layers. Bake at 400ºF for 20-25 minutes. Top with lettuce and sour cream or any other toppings you like.
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