July 10, 2017

Orange Pineapple Punch

2 c. pineapple juice, chilled
1 envelope unsweetened orange drink mix (Kool-Aid)
3/4 - 1 c. sugar, depending on how sweet you want it
2 1/2 c. cold water
1 (12 oz.) can lemon-lime soda 


In a blender, blend pineapple juice, orange drink mix, sugar and water until sugar is dissolved and mixture is frothy.  Pour into serving cups (or punch bowl) and add the soda.  Serve immediately.  Makes around 2 quarts. 


http://www.eatcakefordinner.net/2017/07/orange-pineapple-punch.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+EatCakeForDinner+%28%3Ccenter%3E+++Eat+Cake+For+Dinner%21%3C%2Fcenter%3E%29

July 8, 2017

Canned apple pie filling

Ingredients:

  1. 12 cups sugar
  2. 1 ¼ cup cornstarch
  3. 1 teaspoon nutmeg
  4. 4 teaspoons cinnamon
  5. 2 teaspoons salt
  6. 5 quarts water
  7. 6 Tablespoons lemon juice
  8. 12 quarts of apples, peeled, cored, and chopped

Mix first five ingredients together in a large stock pot.
Stir in water and bring to a boil over medium heat.
Add apples and lemon juice. Stir well.


Fill clean jars leaving half an inch of headspace.
Wipe rim of each jar before capping with new lids, and clean rings.
Process in a water bath canner for 20 minutes.
1 quart jar fills a 9” pie shell.
Makes 14 quarts.

Waterbath canning is essentially boiling jars of food in a large stock pot. Your pot needs to be taller than your jars by at least three inches to allow for a rack (or, in a pinch, kitchen towel), on which to set the jars so that they are not in direct contact with the source of heat, and also, to allow for two inches of water over the jars.
You will place the jars in the water bath canner, and add water ideally of the same temperature as the contents of the jars to at least a two inch depth above the jars.
Timing of the canning process begins when the water comes to a rolling boil.
After the processing time is over, it is very important to cool the jars carefully. If lifted from the canner immediately, the jars could explode upon contact with a any cool breeze.
If you can’t let the canner and jars slowly cool together, let them cool as much as you can, and then remove them them, making as sure as you can that there are no stray breezes coming through, while shielding yourself with a towel. Place on another towel, and finally, cover the jars with yet another towel to minimize chances of cracking glass.

Husbands Delight Casserole

Lasagna meets beef stroganoff in this recipe. This casserole's claim to fame is in it's name because it really is a Husband's Delight!

Serving Size: 1 piece
Servings8 to 10 people
560 kcal
Ingredients
  • 1 lb. hamburger meat, browned and drained
  • 24 oz. jar of spaghetti sauce, any flavor
  • 1 envelope of dry and zesty spaghetti sauce mix
  • 12 oz. package of medium egg noodles, cooked
  • 16 oz. carton of sour cream
  • 8 oz. bag of shredded Cheddar Cheese
  • 8 oz. bag of shredded Mozzarella Cheese
  • ½ cup of shredded Parmesan Cheese
  • 1 tsp. garlic salt
Instructions
  1. Preheat oven to 350 degrees and grease a 9×13 inch casserole dish.
  2. Mix the jar of spaghetti with the envelope of dry spaghetti sauce and 1 tsp. of garlic salt. Combine it with the browned hamburger meat.
  3. Take the cooked noodles and spread them onto the casserole dish.
  4. Spread about 1/3 of the meat mixture on top of the noodles.
  5. Spread about 1/3 of the sour cream on top of the meat.
  6. Sprinkle half of the Cheddar Cheese and half of the Mozzarella Cheese on top of the sour cream. 
  7. Continue this layering process and end it with the cheese. Sprinkle some Parmesan Cheese on the top.
  8. Bake for 30 minutes and serve.
Libby's Notes
Recipe Source: My mother, who in turn found it in a cookbook. 

https://cookingwithlibby.com/wprm_print/6754

May 27, 2017

Sour Cream Pound cake

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
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 or bundt pan and bake at 300° for about 1-1/2 hours or until cake tests done.Cool 10minutes and remove from pan
http://woorldcooking.blogspot.com/2016/05/old-fashioned-sour-cream-pound-cake.html?m=1

May 21, 2017

Sweet Crispix Mix




Preheat oven to 300

You will need:
1 and 1/2 sticks butter (3⁄4 cup) 
1 cup packed light brown sugar
1 cup pecan halves
Handful of broken pretzel sticks 

6-7 cups Crispix cereal
A small sprinkle of Kosher or Sea Salt

Spray 2 large baking sheets lightly with cooking spray and set aside.
In a large container combine cereal, nuts, and pretzels - set aside.
In saucepan, bring butter and brown sugar to a boil on stove top. 
Boil for 2 minutes, then immediately pour over cereal mixture and gently stir to coat.
Divide mixture by pouring 1⁄2 onto each baking sheet and spread into a single layer. Bake 8 minutes and then gently stir mixture and bake another 8 minutes.
Remove from oven and sprinkle very lightly with a bit of coarse salt
Let cool completely on the baking sheet
- toss to break apart.
Store in airtight container. Enjoy! 

Thanks Pam Cole

March 27, 2017

Healthier Taco Pasta

8-12 oz. large shell pasta (or other type of pasta)
3/4 Lb. lean ground beef or ground turkey
1 packet of taco seasoning
1/4 tsp. cumin
1/4 tsp. onion powder
pepper, to taste
1 Tbl. brown sugar, opt.
1/2 c. hot pasta water 
1 can low-sodium black beans, drained and rinsed
1 can mild Rotel, un-drained
1 heaping cup low-fat cottage cheese
2 Tbl. chopped cilantro

Cook pasta according to package directions; reserving 1/2 cup hot water.  Meanwhile, brown ground beef or turkey in a large skillet over medium heat.  Add the taco seasoning, cumin, onion powder, some black pepper and brown sugar.  Carefully add 1/2 cup of the hot pasta water to the skillet and stir to combine; allow to simmer for a few minutes.  It should be thickened at this point.  Stir in the beans, Rotel, cottage cheese and cilantro.  Continue to heat over medium heat and add the drained, cooked pasta.  Stir until pasta is evenly coated in sauce.  The sauce should be thick and creamy, but if it isn't, simmer for a few minutes until thickened.  Serves 4-5

http://www.eatcakefordinner.net/2015/05/healthier-taco-pasta-in-under-30-minutes.html

March 26, 2017

Chocolate Whoopie Cake



1 (15.25 oz.) box chocolate fudge cake mix
1 (3.9 oz.) box instant chocolate fudge pudding mix
3/4 c. water
3/4 c. vegetable or canola oil
4 large eggs
1 c. sour cream (or Greek yogurt)
1 tsp. vanilla

Marshmallow Creme Filling:
10 Tbl. unsalted butter, room temperature
1 (7 oz.) carton marshmallow creme
pinch of salt
1 1/2 tsp. vanilla
2 c. powdered sugar

Chocolate Ganache:
1/2 c. chocolate chips (I used milk chocolate)
3 Tbl. whipping cream

Preheat oven to 350 degrees.  For the Cake: Grease and flour a 12-cup bundt pan; set aside.  In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla.  Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth.  Pour batter into the prepared bundt pan and spread out evenly.  It is a very thick batter.  Bake for 45 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely.  Once cake is cool, slice in half horizontally. 

For the Marshmallow Creme Filling:  In a large bowl, using a hand mixer, mix butter until smooth.  Add the marshmallow creme, salt and vanilla and mix until well combined.  Add one cup of powdered sugar and mix until combined.  Add remaining one cup of powdered sugar and mix until smooth and creamy.  Spread filling over the bottom half of the cake and place top half of cake over the creme filling. 

For the Chocolate Ganache:  Place chocolate chips in a small bowl; set aside.  Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble.  Pour hot cream over chocolate chips and allow to sit for 5 minutes.  Stir together until smooth and creamy.  If chocolate chips aren't completely melted.  Place in the microwave and heat, stirring every 10 seconds until mixture is smooth and chocolate is melted.  Allow to cool for 10 minutes or until slightly thickened and pour over cake.  Store cake in the refrigerator.  Bring to room temperature before serving.     

http://www.eatcakefordinner.net/2016/07/chocolate-whoopie-pie-cake.html