Yummy Cake #recipe

8 ounces (2 sticks) butter, softened

8 ounces sour cream

3 cups sugar

6 eggs

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking powder

3/4 cup cocoa

Vanilla Glaze:

1 cup confectioners’ sugar

1/4 cup heavy cream

1/2 teaspoon vanilla

OR

Chocolate Ganache:

1 cup semisweet chocolate chips

1/2 cup heavy cream

1 small package Reese’s Pieces

Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Using an electric mixer, cream together the butter and sugar.

Add the sour cream, and blend well.

Add the eggs, 2 at a time, beating well after each addition.

Add the vanilla.

In another bowl, stir together the flour, baking powder, and cocoa.

Add 1/2 the flour mixture to the creamed mixture; beat well. Add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes.

Pour the batter into the prepared pan, and bake for 1 hour 15 minutes. (If necessary, continue to bake for an additional 15 minutes, but do not open the oven to check the cake for at least 1 hour.)

Remove from the oven, and cool in pan for 15 minutes. Invert cake onto a plate. Set aside to cool.

For the Vanilla Glaze: In a small bowl, whisk together the confectioners’ sugar, cream and vanilla until completely blended. If the glaze is too thick, add more cream, a little at a time. Pour glaze onto cake, letting it run down the sides. Set aside.

For the Chocolate Ganache: Measure the chocolate chips into a bowl. Pour the cream into a small saucepan, and warm it over medium heat. When the cream starts to simmer, take it off the heat, and pour it over the chocolate chips. Let it sit for 5 minutes; then stir until fully blended. Pour or drizzle the ganache onto the cooled cake. Set aside.

Place the Reese’s Pieces in a resealable plastic bag, and crush with a rolling pin.

Sprinkle crushed candy on top of the glaze.

Adapted from Paula Deen’s “The Lady & Sons Savannah Country Cookbook”

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Tropical Fruit Salsa

• 
  
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• 1 cup pineapple, cut into wedges
• 1 cup mango, cut into wedges
• 1 cup papaya, cut into wedges
• 1 large tomatoes, cut into wedges and seeded
• 1 half onion, cut into wedges
• 2 garlic cloves, peeled
• 1/4 cup cilantro
• 1 tablespoon apple cider vinegar
• Juice of 1/2 lime
• 1/4 teaspoon pepper
• 1/2 teaspoon salt

Using the food processor, with the dicing blade, dice the pineapple, mango, papaya, tomatoes, onion, and garlic.
Switch to the chopping/mixing blade and add in the cilantro, apple cider vinegar, lime juice, salt, and pepper.  Pulse until all the ingredients are blended together.  Serve immediately with chips.

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Bacon Wrapped Shrimp

Bacon Makes It all better

16 extra large shrimp
8 slices bacon
5 tablespoons maple syrup
3 tablespoons soy sauce
1 teaspoon chili powder
salt and pepper to taste
1 tablespoon chopped parsley
cooking spray

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
Lay the slices of bacon out in a single layer on the pan.
Bake for 8-10 minutes or until bacon is partially cooked.
Cool for 5 minutes, then cut each slice of bacon in half crosswise.
While the bacon is cooking, whisk together the maple syrup, soy sauce, chili powder, and salt and pepper to taste in a medium bowl.
Remove 2 tablespoons of the marinade and reserve for later use.
Place the shrimp in the bowl and toss to coat in the marinade. Cover the bowl and chill; marinate for at least 10 minutes or up to 8 hours.
Preheat the broiler. Coat a sheet pan with cooking spray.
Wrap one piece of bacon around each shrimp and secure with a toothpick.
Place the shrimp in the oven and broil for 5 minutes, or until shrimp is pink and bacon is crispy.
Flip the shrimp and broil for 1-2 minutes more on the other side.
Remove from oven and brush with reserved marinade. Sprinkle with parsley and serve immediately.

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Mexican Pasta Dish

1 1/2 cups milk (I used fat free milk)
16 oz grated pepper Jack cheese
16 oz box rotini pasta (I used elbow macaroni, I use wheat pastas when available too.)
1 tbs each flour and unsalted butter
Pinch chili powder
10 oz can drained Mexican flavored corn
1/8 tsp pepper
1/4 tsp salt (I omitted the salt)
2 trimmed, sliced, green onions

Heat oven to 350 degrees. Coat a 11x7x2" baking pan with oil or with cooking spray. Bring a pot of lightly salted water to a boil. Add rotini and cook 5 min. Add green onions and cook an additional 2 min. Drain and set aside.
*In a saucepan, melt butter. Whisk in flour until smooth. Add milk, whisking until smooth. Stir in salt and pepper, bring to a simmer. Cook simmering, 4 min. Remove from heat.
*Add half of the cheese to milk mixture, whisk until smooth. Stir in corn, then combine in bowl with pasta and green onions. Pour half into dish, top with half of remaining cheese. Repeat, ending with cheese.
*Bake 25 min. Cool slightly before serving.
MAKES 10 SERVINGS 


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Peanut Butter Bars

1 cup white sugar

1 cup light corn syrup

1 cup peanut butter (heaping)

5 cups corn flakes (could also be bran flakes or corn chex)

Chocolate chips (Optional, so just use as much as it takes to satisfy your chocolate craving. :)

Mix sugar and corn syrup in heavy pot over medium heat.

Once the mixture is bubbly, add peanut butter. Turn off heat and stir well.

In mixing bowl, pour over corn flakes. While still warm and gooey, stir in chocolate chips. Press into 9x13 pan. Let cool (if you can!) and cut into bars.

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Chocolate vanilla Mint Fudge #Recipe

This fudge recipe is perfect for st. patricks day Enjoy

2 c. chocolate chips
2 c. white chocolate chips
14 oz. sweetened condensed milk
1 tsp. peppermint extract
green food coloring

Line the bottom of a square pan with wax paper and set aside.  Place the chocolate chips and half the can of sweetened condensed milk in a bowl and microwave/stir until smooth.  Pour into the pan and spread evenly.  Place the white chocolate chips and the rest of the milk into a bowl and microwave/stir until smooth.  Add peppermint and food coloring, stir well, spread evenly over chocolate fudge.  Use a knife to swirl parts of the two fudges together for a pretty design.  Refrigerate until firm then place on counter until it reaches room temperature.  Run a knife around the edges of the pan and turn the fudge out onto a cutting board.  Remove the wax paper and cut into squares.

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Raw Apple Salad === Vegetarian Recipe

Apple Boats – Raw Vegan Salad Recipe

Adapted from Vegalicious

2 large apples, I used fuji

2 tbsp. lemon juice

2 stalks celery, chopped

2 tbsp. cilantro, chopped

1 tbsp. honey (or agave)

1 avocado

3 tbsp. sunflower seeds

Cut apples in half, take out stems and core.  Using a melon baller, or a knife, scoop out the insides of the apple but don’t cut through the skin. To make sure your boats don’t rock, cut off a tiny sliver of flesh on the bottom. Pour lemon juice into a bowl and quickly dip the edges of the apple into it so they don’t turn brown. Take the apple insides and chop into small pieces. Add celery and pour remaining lemon juice into the apple mixture.  Add cilantro, sunflower seeds, honey and salt. (just add a pinch of salt if your sunflower seeds are not salted) Cut avocado in half and mash until creamy. Add to apple mixture and mix thoroughly.  Fill apple boats with the mixture and serve immediately or store covered in the refrigerator.

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Breakfast Bagel Sandwich

2 eggs

salt and pepper

4 thin slices smoked deli ham

1 slice American Cheese

2 Tbl. cream cheese, room temperature

1 plain bagel

Heat a medium skillet over medium-high heat.  Crack each egg, side by side, into the skillet.  Season with salt and pepper.  Cook for 4 minutes on the first side, flip over and cook for another 3 minutes on the second side.  The yolk will be soft, but not runny.  Remove to a plate.  Add sliced ham to the same skillet and cook for about 30 seconds per side, just to heat through.  Meanwhile, place the bagel in the toaster.  

Remove bagel from toaster and immediately place a slice of American cheese on the bottom half, followed by the warm ham and then both eggs.  Spread cream cheese over the top half of the bagel and place on sandwich.  Enjoy.  

Enjoy !!!!

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Frugal and Delicious Stuffed Peppers #Recipe

This recipe can be adapted to fit your taste buds. Enjoy but feel free to use the recipe as is or suit to your taste and flavor likes

1 large green bell pepper, cored, seeded and halved
2 c. cooked grain of your choosing; I used packaged yellow rice
2 tbsp. olive oil
1 medium yellow onion, diced
4 cloves garlic, diced
1 10 oz. can black beans, drained
1 10 oz can corn, drained
1/2 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. ground black pepper
handful of cilantro, chopped
5 oz. Mexican melting cheese or pepper jack, shredded
salt taste

 Pre-heat your oven to 375. Put the cooked rice, 4 ounces of the cheese, and the cilantro into a large bowl. Set aside while you prepare the rest of the filling. Add the olive oil to a medium skillet and heat over medium heat. Add the onions and saute until just turning golden, 6-7 minutes; add the garlic and cook for another minute. Add the beans, corn, cumin, chili powder and cook for a few minutes to combine the flavors. Check the seasoning and adjust the salt. Add the bean mixture to the rice, cheese and cilantro and stir to combine. Lay the pepper halves in a baking dish and heap with stuffing. Sprinkle remaining cheese over the top. Bake for 25-30 minutes, until peppers are crisp-tender. Turn on the broiler for the last few minutes of cooking to brown the cheese, if you like. Serve immediately. Sour cream, hot sauce and additional cilantro are nice accompaniments, as is

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Frugal Meal --- Dorito Ramen Salad

2 (3 ounce) packages beef-flavor ramen noodles
1 (10 ounce) bag Doritos
1 lb ground beef
2 cups shredded cheddar cheese

• Cook ramen noodles according to package directions. (only add one of the seasoning packets- reserve the other for later).  Drain.  Cook ground beef adding one of the seasoning packets to the beef mixture. Mix beef and ramen noodles. On a plate, place doritos to make a "bed" for the beef mixture. Place beef mixture on top of doritos and top with cheddar cheese.
• Enjoy.

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Pizza Night ---- Keep the Dough Ready To Go

Our family enjoys pizza night at least one time a week. We take time as a family to complete an assignment of making pizzas. One way that we keep this enjoyable is to have ingredients ready to go. Whatever will be put on the pizza needs to be known, out and ready and that includes the crust. Here is an easy recipe for you to keep on hand in your freezer to drag out whenever needed.

freezer pizza dough

1 T yeast
1 c warm water
1 t sugar
2 T oil
1 t salt
2 1/2 c flour

Mix water and oil Add yeast , sugar, and salt. Add 2 c flour and mix smooth. Knead enough flour in to make soft dough Knead 8 minutes Place in greased bowl turn to grease Cover Rise 30 min Spread in pan Freeze or top with toppings brush with italian dressing and bake 450 degrees for 12 minutes

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This Day In History

The pistol was invented by Samuel Colt  He also was awarded a patent #138 for it on February 25th 1836. The patent was for a Colt Revolver with a rotating chamber containing 6 bullets. 

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Enjoy Some Clam Chowder

New England and clam chowder seem to travel in the same circle. There is good reason for this. Clam chowder was brought to New England area by the British and French migrants that settled there. The migrants would cook large amounts of meat in large pots in order to feed the masses. The introduction of milk into the cooking would help to progress the chowder dish. By the early 1700s clam chowder would be thought of as a staple. 

Have you ever tried clam chowder?? If not there are some great reasons why you should. Clams are a great source of Omega 3 fat that are needed to keep the heart as well as the body well. Clams also offer more iron than beef as well as good resource for phosphorus, potassium, zinc, copper, manganese and selenium. In addition, clams are a lean protein source and offer around the same amount of protein as chicken

13 Slices Thick Cut Bacon
1 Cup Chopped Onion
1 Cup Chopped Celery
2 - 3 Cans Fancy Whole Baby Clams (w/juice)
2 Cups Chicken Broth
2 Cups Heavy Whipping Cream
1 tsp Ground Thyme
1 tsp Salt
1 tsp Pepper

Cook bacon until crispy (reserve bacon grease in the pan)
Chop onion and celery
Place onion and celery in bacon grease and cook until soft (do not discard the grease it will go in the crockpot with the veggies)
After veggies are soft pour all ingredients (including crumbled bacon) into the crockpot
Cook on low for 4-6 hours or on High for 2 hours.

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Kissing the Blarney Stone

In less than a month St. Patrick day will be here. One phrase that has been overheard by many is "kissing of  the blarney stone" But what is a blarney stone?? It is a real stone that has stood in Ireland and is believed to have special power. The legend of the blarney stone includes having the one that kisses the blarney stone to be blessed with eloquence and persuasive powers. Perhaps that is why so many have spoke of the stone. 

To bring the lesson home to children there is an easy activity that you can participate in. Simply go out for a walk and have them look for a good looking stone. The stone should be big enough to make a good paper weight. Each child should find one of their own and clean it the best they can. The next step is to pain the rock green and adding the words "kiss me". Another great idea would be to paint a shamrock on it as well.

Good luck to you and may the Blarney stone bless you all.

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Pasta Salad

Pasta Salad

1 lb. tri-color rotini pasta
1 cucumber, seeded and chopped

2 red bell peppers, seeded and chopped

1 can garbanzo beans, drained
1/2 cup kalamata olives, sliced
1 c. fat-free Italian salad dressing

Cook the pasta as directed and drain well.  Add the cucumber, bell peppers, garbanzo beans, and olives and toss to combine.  Add the salad dressing and mix until everything is well coated.  Refrigerate for at least 2 hours until well chilled.  Serve.

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Chicken and Rice

Chicken & Rice

-3 large chicken breasts

-1 stick butter

-1 cup regular rice

-1 can cream of chicken soup

-1 can cream of celery soup

-1 cup milk

-1 package dry onion soup mix

Line a 9 by 13 pan with foil. Slice 1 stick butter into cubes on bottom of the pan. Pour 1 cup regular rice over butter. Cut breasts into vertical halves. Place 6 half breasts on top of rice. Cover with soups, smearing over chicken, and sprinkle with dry soup mix. Pour milk over entire pan. Cover with foil, sealing tight. Bake at 350 for 2 hours. Remove from oven, carefully (STEAM BURNS!), open foil top. Remove chicken breasts, set aside. Mix rice WELL until creamy. Serve with the chicken (at side as pictured) OR cut up chicken breasts and mix back into the rice casserole and then serve. 

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#cookie recipe --- White macadamia nut

1 cup softened butter
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon of vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips

Preheat your oven to 350 degrees F Mix the dry ingredients (flour, salt, and baking soda) together in a bowl.3 Mix the other ingredients in a separate bowl (butter, both sugars, eggs, and vanilla). If the butter is stiff or still harden, it may be harder for you to mix. You can use an electric whisk if you don't want to wait. Avoid melting the butter because it'll give the mixture a different texture.4 Pour a little of the flour mixture into the wet mixture, a little at a time. Mix everything thoroughly and add the white chocolate chips and macadamia nuts. Fold the ingredients into the mixture.5 Line your cookie sheets with wax or parchment paper. Drop tablespoon amounts onto your cookie sheet about 1 to 2 inches between each other. The empty space between each drop will allow them to spread as they bake, otherwise the cookies will "collide" and connect with each other.6 Place the cookie sheet into the oven for 10 minutes or until they turn a golden brown color. Remove from oven and cool them on


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