Wednesday, September 19, 2012

Earthquake Cake

Earthquake Cake
recipe from Beth Burke, originally from Lori Birchall
 
Preheat oven to 350.
Grease a 9x13 inch pan.
 
Sprinkle in the bottom:
2/3 cup sweetened coconut
2/3 cup chocolate chips
1/2 cup chopped pecans (optional)
 
Mix 1 box German Chocolate Cake Mix with:
1/3 cup oil
3 eggs
1 1/3 cup water
 
Pour cake batter on top of the coconut/chocolate chip layer in the pan.

In a saucepan, melt:
1/2 cup butter
8 oz cream cheese
 
Beat in 1 lb powdered sugar (3 3/4 cups) until smooth. Then spread on unbaked cake or drop by spoonfuls and swirl into batter with a knife. 
Bake at 350 for 40-45 minutes. 
**It is done when it doesn't wobble in the pan if you shake it. The toothpick test doesn't work because it's a gooey yummy mess of a cake:) I think it's best served warm!

Friday, September 7, 2012

Banana Bars with Browned Butter Icing

Recipe from lifessimplemeasures.blogspot.com

Ingredients:
Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1.  Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugarsour creambutter, and eggs until creamy.  Blend inbananas and vanilla extract.  Add flourbaking sodasalt, and blend for 1 minute.  Stir in walnuts.

2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

4. Whisk in milk, vanilla and powdered sugar. Stir until smooth, pour icing over warm banana bars.

Saturday, August 25, 2012

NY Style Cheesecake with Berries


Cheesecakes scare me a little bit but this recipe turned out great even if it was overdone or underdone.
Plain Cheesecake with Fresh Berries.
Crust:
2 Cups Graham Cracker Crumbs
1 Stick Melted Butter
1/2 Cup Brown Sugar

Mix ingredients and press into a 9 inch spring form pan. Bake on 350 for 8 minutes

Filling:
4 Blocks Cream Cheese
1 3/4 Cups Sugar
2 Tbsp Lemon Juice
2 tsp. Vanilla
3 Tbsp Flour
5 Large Eggs

Cream together cream cheese, sugar, lemon and vanilla until mixture is smooth. Add flour and eggs and beat until blended, be sure to scrape down the sides and along the bottom. Pour filling into crust and put in oven on the middle rack. On the bottom rack place a sheet pan and a dish of water. Close oven and drop temperature to 325. Bake for 60-70 minutes. It is done when edges are puffed up, cracking and slightly brown. The middle will be jiggly, but not dangerously jiggly. (The recipe said the middle will be just set, but it should still jiggle a little more than jello). Remove from oven and cool for one hour, transfer to refrigerator and chill for 8 hours. Top with fresh berries and enjoy!!

Dee-Licious Dense Coconut Cupcakes

A friend gave me this recipe, I believe it is from Barefoot Contessa.

Cupcake
Ingredients:

3 Sticks of Butter (unfotunately that is not a typo, 3 sticks of butter go into this)
2 Cups of Sugar
5 Eggs
1 1/2 tsp. Vanilla
1 1/2 tsp. Almond Extract
3 Cups of Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Butter Milk
7 oz Coconut Flakes (1/2 of the bag)

Cream together the butter, sugar and eggs. Mix your dry ingredients together and add to creamed mixture. Mix in butermilk on low speed and add your coconut last. Fill cups3/4 full and  bake at 325 for 25-35 minutes... I really need to make these again so I can remember the yeild and a more accurate bake time!

Coconut Frosting- My recipe, not Contessas, I don't want her to be mad at me :)
Ingredients:
1 1/2 Sticks of *Butter (has to be butter, not margerine)
1/3 Cup of Crisco
3 1/2 Cups Powdered Sugar
1 Tbsp Coconut Extract
1-2 Tbsp Milk

Cream together Butter and Crisco, Slowly mix in powdered sugar then beat on high. Add coconut extract. Add milk little by little if frosting is too thick. Beat or whip on high to make fluffy. Frost cupcake and roll frosted top in coconut flakes. Enjoy!

Cafe Rio Copy Cat

I took this from favfamilyrecipes.com
I made the pork, rice, beans and dressing then I used the delicious cook em yourself tortillas and romaine lettuce and built my salad and I top it with feta cheese and squeezed limes.

SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE:
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

CILANTRO RANCH:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Pink Sugar Cookies (Like Granny B's)

Sugar Cookies
Ingredients:

1 1/2 cups sugar
1 cup melted butter
Cream together, add
2 eggs
1 tsp Vanilla
1/2 cup milk
Mix well
In seperate bowl mix:
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 cups flour
Add dry ingredients to mixture and mix completely
Mixture will be very sticky, it's okay it's just because the butter was melted
Refrigerate for 4 hours
Roll out on floured surface, you may need to add extra flour if dough is too sticky
Cut in shapes
Bake 350 10-12 minutes, until edges are light brown

Pink Frosting
Ingredients:
1 Package Cream Cheese
1 Stick Butter
4 Cups Powdered Sugar
2 Tablespoons Milk
***just add powdered sugar and milk until desired consistency and taste***
food coloring of choice, I prefer pink
Yummy Yummy, Enjoy!

Cranberry Chicken with French Onion Rice

Chicken Breast
Ingredients:

8 Chicken Breasts
1 Cup Sour Cream or Plain Yogurt
2 Tbsp Lemon Juice
1 1/2 Cups Seasoned Bread Crumbs

Put chicken in a zip lock bag or a bowl and add sour cream and lemon juice, coat the chicken in the mixture and marinate for 3-4 hours (or however much time you have). Put your bread crumbs in a wide bowl or a plate and coat both sides of chicken with crumbs. Spray a 9x13 pan with cooking spray and bake uncovered at 350 for 45 minutes to an hour depending on size of the chicken breasts.

Cranberry Sauce
Ingredients:

3/4 Cup Canned Cranberries
1/3 Cup Butter
1/3 Cup Brown Sugar

Bring to a boil in a small saucepan. Remove from heat. That's it. This sauce is amazing. Sometimes I make this and I see people very hesitant to put it on their chicken so they put a small dab on the side of their plate. They sit down, try it, and then they have to get up to go get more because its surprisingly super delicious. Save yourself from having to go back, plop it on good, you'll be glad you did. Put some on your rice or even just on a spoon!

French Onion Rice
Ingredients:

2 Cups White Rice
1 Can French Onion Soup (10 1/2 oz)
1 Can Chicken or Beef Broth (10 1/2 oz)
1 1/2 Cups Water
1 Stick of Butter

Pour everything evenly in a 9x13 pan and cover with foil. Bake at 350 for 1 hour. You can also used the dry french onion soup mix, instead of using the soup, and broth use the dry mix and add 4 cups of water instead of 1 1/2.


Monday, March 5, 2012

Mexican Cornbread

This is the best corn bread ever made. Seriously. I don't know where my friend got it but I will forever be grateful that she shared it with me. My chili life will never be the same!
Mexican Corn Bread

1 Cup Softened Butter
1 Cup Sugar
1 Can Cream Style Corn
4 Eggs
1 Cup Flour
1 Cup Yellow Cornmeal
4 tsp. Baking Powder
1/4 tsp. Salt
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Shredded Jack Cheese

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs mixing well. Mix together flour, cornmeal, baking powder and salt. Mix in flour mixture and remaining ingredients. Pour into greased and floured 9 x 13 baking dish. Reduce oven to 300 degrees and bake 1 hour.

Chocolate Mud Trifle


Ingredients:
1 Brownie Mix made as box directs
1 Small Box Instant Chocolate Pudding
1 Can Sweetened Condensed Milk
1/2 Cup Water
1 8oz Tub of Cool Whip
1 12oz Tub of Cool Whip
Candy Garnish
Bake Brownies and cool completely, cut into 1 inch squares. Whisk together pudding, water, and sweetened condensed milk. Whisk for 2 minutes and then fold in 8oz of Cool Whip. In a bowl or parfait dish layer the brownie, pudding mix and Cool Whip. Repeat layers. Chill at least 8 hours. Garnish with candy bar pieces, chocolate shavings or cookie crumbs and worms!

Thursday, February 9, 2012

Snickers Cake

Ingredients:
1 Box German Chocolate Cake + ingredients to make cake
1 Stick Butter
7oz Sweetened Condensed Milk
14oz Caramels
6oz Chocolate Chips
Pecan Pieces

In double boiler melt butter, caramels and sweetend condensed milk. While mixture melts make cake according to box. Pour half of cake mix in a well greased 9x13 pan and bake for 15 minutes. Remove from oven and pour caramel mix over cake as evenly as you can. Pour rest of cake mix over the caramel layer. Sprinkle chocolate chips and pecans over top and bake for another 25-30 minutes, or until knife blade comes out clean.

This cake is good any time but it's my favorite the next morning as breakfast cake when the cake has cooled completely and the caramel sets up.... mmmmm pass the milk!!!

Pumpkin Waffles with Pumpkin Cream and Buttermilk Syrup

Pumpkin Waffles
Ingredients
2 1/2 Cups Flour
1/3 Cup Brown Sugar
2 1/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoon Cinnamon
1 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
* Mix dry ingredients together in a large bowl, in separate bowl mix following wet ingredients
4 Eggs
1 Cup Milk
1 Cup Buttermilk
1 Cup Canned Pumpkin
3/4 Stick Unsalted Butter
* Add wet ingredients to dry, stir well and make your waffles!


Pumpkin Cream Topping
Ingredients:
1 Small Package Instant Vanilla Pudding
1 15oz Can Pumpkin
1 teaspoon Pumpkin Spice
* Mix ingredients well, fold in 1 16 oz tub Cool Whip


Buttermilk Syrup
Ingredients
1 Cup Sugar
1 Stick Butter
1/2 Cup Buttermilk
1/2 teaspoon Baking Soda
1 teaspoon Vanilla
*Add all ingredients except vanilla to large pot and bring to boil- this gets very foamy and quadruples in size- Boil for two minutes, remove from heat and add vanilla. Stir until the foam goes down otherwise the foam hardens and stays separated.

Wednesday, February 8, 2012

Chocolate Chip Cookies

Ingredients:
2 Sticks Butter
2 Sticks Margarine
2 Cups Sugar
2 Cups Brown Sugar

3 Eggs
1/2 Cup Corn Syrup
1 Tablespoon Vanilla
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
4-5 Cups Flour

Cream butter, margarine, and both sugars until light and fluffy. Add eggs,corn syrup, vanilla, salt and baking soda and mix well. Add flour gradually. Dough should be a little sticky, but not so sticky that it can't be formed into a ball.
Bake at 325 for 11-13 minutes. Cookies will look cooked on the edges but not in the middle, that is when they turn out the very best.

Delicious Burrito Mix

This is a great mixture for big groups, it can be served wrapped in tortillas or as a chip dip.

Ingredients:
4-8 Pieces of Chicken, cooked and diced or shredded. You can also use canned chicken or store bought rotisserie chicken.
1 Box Zatarans Red Beans and Rice, cooked according to box directions
1 Can of corn or 12 oz frozen corn
1 Can of Black Beans
1-2 Cans Diced Green Chilies
2 Cups Cheese
1 Jar of Salsa
1 Cup Sour Cream
Tortillas & Chips

Cook rice and beans, add diced chicken and all other ingredients, heat until hot all the way through. Serve as burritos or dip. The best thing about this recipe is that you can dump what ever you want in it and its almost always delicious! If you want olives or pinto beans, add them. If you want extra corn or more tomatoes, add them. Leftovers can also be frozen and re-heated for a quick meal. YUM!

Simply Delicious Fudge

Ingredient:

4 Symphony Bars (with toffee and almonds or without)
2 Sticks Butter
1 Can Evaporated Milk
4 Cups Sugar
Marshmallow (optional)

Line a sheet pan with foil and spray with cooking spray.
Cut butter into chunks and break chocolate into pieces. Place in your Kitchen Aid bowl.
In a medium sauce pan bring sugar and evaporated milk to a boil. Boil for ten minutes stirring constantly. Mixture will turn into a light caramel color.
Pour boiling mixture into Kitchen Aid and mix with chocolate and butter on low until everything is melted and smooth. Add marshmallows and mix a little more if you want.
Pour mixture onto pan and refrigerate for at least two hours before cutting.

*For the holidays I like to line out candy cups and pipe fudge into cups for individual servings.