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

March 25, 2017

Orange Dreamsicle Bars

3/4 c. unsalted butter, room temperature
2 c. packed light brown sugar
3 eggs
1 tsp. vanilla
2 Tbl. orange zest (zest of two oranges)
3 1/2 c. all-purpose flour 
1/2 tsp. salt
1 Tbl. baking powder  
1 (12 oz.) bag white chocolate chips

Preheat oven to 350 degrees.  Cream together butter and brown sugar until very light and fluffy.  Add the eggs, one at at time, beating until combined.  Mix in the vanilla and orange zest.  Add the flour, salt and baking powder and mix until just combined.  Stir in the white chocolate chips.  Press dough evenly into a lightly greased 9x13-inch baking pan.  Bake for 20 minutes.  Cool completely.  Cut into bars and serve.      

http://www.eatcakefordinner.net/2015/06/orange-dreamsicle-chewy-cookie-bars.html

Orange Dreamsicle Cookies

2 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, room temperature
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 tsp. vanilla
1 1/2 - 2 Tbl. grated orange zest 
1 1/2 c. white chocolate chips

Preheat oven to 350 degrees.  Combine flour, baking soda and salt; set aside.  In a large bowl, cream together the butter and both sugars until light and fluffy.  Add the egg and vanilla and mix until combined.  Add the orange zest.  Gradually add the flour mixture and beat thoroughly.  Stir in the white chocolate chips.  Using a small ice cream scoop, drop dough onto a lightly greased cookie sheet.  Bake 10-11 minutes.  Yield: around 30 cookies

http://www.eatcakefordinner.net/2011/04/orange-dreamsicle-cookies.html


March 17, 2017

Kathy's mexican dip

8 oz. cream cheese softened
2 Tbs. Miracle Whip

Mix together in bottom of pie plate

Pour salsa over

Add shredded cheddar cheese on top


microwave until cheese melts on top (3-5 minutes)

Special thanks to Kathy Hughes