December 5, 2016

Cheese Grits Casserolle


4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
large egg, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese


1. Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
2. Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.
3. Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately.

September 19, 2016

Chicken Cordon Bleu Rice Casserole

Chicken Cordon Bleu Rice Casserole
From: Jenn@eatcakefordinner

3 c. cooked rice
2 c. cooked diced chicken
1 c. chopped deli ham
1 1/2 c. shredded Swiss cheese
1 sleeve Ritz crackers, crushed
1 Tbl. unsalted butter, melted

1 1/2 c. milk (I use 1%)
3 oz. cream cheese
1 Tbl. all-purpose flour
1/2 tsp. kosher salt (or 1/4 tsp. table salt)
1 Tbl. unsalted butter
1 garlic clove, minced
1 tsp. Italian seasoning
1/2 tsp. onion powder
pepper, to taste
3/4 tsp. chicken bouillon powder

Preheat oven to 350 degrees.  For the Sauce: Heat a large skillet over medium heat.  Meanwhile, add the milk, cream cheese, flour and kosher salt to a blender and blend until smooth.  When skillet is hot, melt one Tablespoon of butter and add the minced garlic, stirring constantly for 20 seconds or until fragrant.  Pour blended milk mixture into the hot skillet and stir.  Stir in the Italian seasoning, onion powder, pepper and chicken bouillon powder.  Continue stirring until sauce it thickened and creamy, about 5 minutes.  

Stir in the cooked rice, cooked chicken and chopped ham.  Pour half of the mixture into a greased 8X8-inch baking pan (or you can use a 9x13) and top with half of the shredded cheese.  Pour remaining chicken mixture over the top and cover with the remaining cheese.  In a small ziplock, combine crushed crackers and melted butter and toss together until evenly coated.  Pour cracker mixture over top of the casserole.  Bake in preheated oven, un-covered, for 20 minutes or until hot and bubbly.  Remove from oven and serve.  Serves: 4-6.

June 5, 2016

Pineapple Dole Whip Cupcakes

Serves: 24-28 cupcakes
Pineapple Cupcakes
  • 2½ cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs
  • 1¾ cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup vanilla greek yogurt
  • 1½ cups canned crushed pineapple (drained)
Pineapple Curd
  • 7 large egg yolks
  • ¾ cup sugar
  • ¼ teaspoon coarse salt
  • ½ cup fresh pineapple juice
  • 1 tablespoon fresh lemon juice
  • ½ cup (1 stick) unsalted butter melted
Pineapple Buttercream
  • 1 cup unsalted butter at room temperature
  • ¼ teaspoon salt
  • 8 ounce can crushed pineapple, in juice
  • 5-6 cups powdered sugar
Pineapple Cupcakes
  1. Set oven to 350 degrees F.
  2. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer with the paddle attachment beat the eggs and sugar on medium speed until light and smooth.
  4. On low, mix in the vanilla and oil.
  5. Next add in yogurt and crushed pineapple until fully incorporated.
  6. Add flour mixture and mix until smooth.
  7. Line your cupcake pan and fill each cupcake ⅔ full.
  8. Bake for 20-22 minutes and let cool before filling and frosting.
Pineapple Curd
  1. In a large microwave safe bowl, whisk together sugar, salt, and eggs until smooth.
  2. Next whisk in the pineapple juice, lemon juice, and butter.
  3. At full power cook in the microwave for 1 minute.
  4. Take out and whisk curd. Microwave again for 1 minute.
  5. The whole microwave time takes about 3-5 minutes depending on the strength of your microwave. Just make sure to whisk it after each minute.
  6. Pineapple curd is done when it coats the back of a metal spoon.
Pineapple Buttercream
  1. Drain pineapple and set aside juice.
  2. Beat together butter, salt, crushed pineapple, and 5 tablespoons pineapple juice.
  3. Gradually add in sugar one cup at a time until desired thickness.
  4. Add a little more juice if needed.
  5. Pipe onto cupcakes.
  1. Cut a small hole out of the tops of each cooled cupcake and spoon in cooled pineapple curd. Place top of cupcake back on.
  2. Using a piping bag, decorate the tops of each cupcake.
Cupcake recipe slightly adapted from Glorious Treats.
Pineapple curd recipe adapted from Martha Stewart.
Pineapple buttercream frosting from Cork and Spoon.

March 17, 2016

Key Lime pound cake

  •  4 sticks butter, that’s 1 pound, room temperature
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 4 cups all-purpose flour
  • 1/2 cup fresh key lime juice
  • 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
  • 4 teaspoons key lime zest, minced
  • 1 teaspoon vanilla
  1. Preheat oven to 300°.  Cover inside of 10 inch tube pan with non-stick spray.  My pan is 10  1/2″ and it’s just fine.  Set aside.
  2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.  Add the sugar and again beat well for at least 5 minutes.  I use a stand up mixer and beat the mixture 10-15 minutes.  I don’t like a “grainy” cake.
  3. One at a time add the eggs and beat only until the yellow disappears.
  4. Stir juice, milk, zest and vanilla together.
  5. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture.  Begin and end with flour.  Mix well but just enough to incorporate all ingredients.  You don’t want a tough pound cake!
  6. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
  7. Bake for 1 hour and 45 minutes or until cake tester comes out clean.
  8. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.
The cake is far better the following day or 2 days later.
Key Lime Cream Cheese Icing
  • 8 ounces cream cheese, room temperature
  • 3-4 tablespoons butter, room temperature
  • 4 cups confectioner’s sugar
  • 1/4 cup freshly squeezed key lime juice
  • 2-3 teaspoons key lime zest
  • 1 teaspoon vanilla extract
  1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
  2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
  3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
  4. Ice cake.
This makes quite a bit of icing.  After icing the entire  pound cake I fill the middle hole with the excess icing.  When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

January 8, 2016

Shoo-fly pie

Recipe By:D. Stultz
"Classic Pennsylvania Dutch recipe. Grandma's loving attention not included!"


  • 1 (9 inch) pie shell
  • 1 cup molasses
  • 3/4 cup hot water
  • 3/4 teaspoon baking soda

  • 1 egg, beaten
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 cup shortening


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
  3. To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
  4. Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.