For cookies, cakes and chocolate! And this month I have had more than my share. I did my annual Christmas baking yesterday and was able to deliver the goodies to our friends today. I like to mix it up every year and try new recipes but I always bake a Harvey Wallbanger cake. It is foolproof and the moistest cake I have ever eaten. This is my dad's recipe and by far my favorite cake. You can't go wrong with this one. Just remember it isn't for the kiddos!
Harvey Wallbanger Cake
1 yellow cake mix
1 large package of vanilla pudding (cook and serve, not instant)
4 eggs
3/4 cup vegetable oil
1/4 cup Galliano
1/4 cup vodka
3/4 cup orange juice
Combine all ingredients in a large bowl and beat on low for 30 seconds. Scrape bowl and beat on medium for 5 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes. Cool 10 minutes and remove from pan. Cool completely and drizzle with glaze (recipe below).
Glaze:
1 cup powdered sugar
1 tablespoon orange juice
2 tablespoons Galliano
1 teaspoon vodka
Enjoy!
Sunday, December 20, 2009
Tuesday, September 22, 2009
Vegetarian Tamale Casserole
Here is a super quick and easy recipe that can be thrown together in minutes. I found this recipe on the back of a package of cheese that I bought at the grocery store. It was so good! My husband didn't even notice that it was vegetarian. Even if he did he didn't mention it. After I made this recipe the first time I threw away the package without writing the recipe down. Duh! So after searching the internet, the stores website, the cheese company's website I came up with nothing. I even tried emailing the store! I was about to give up but decided to tweak my google search a bit and found it on a blog that I frequent! I was so elated! And when I read her story I had to laugh, mommy brain is right!
Vegetarian Tamale Casserole
1 can (8-3/4 oz) whole kernel corn, drained
1 can (15-1/4 oz) red kidney beans, drain half the liquid
1 can (8-3/4 oz) garbanzo, pinto, or black beans, drained (I use black beans!)
2 cups shredded cheddar cheese
1/2 cup green onions with tops, sliced
1 Tbsp chili powder
1/4 tsp ground cumin
1 package (8-1/2 oz) cornbread mix
In a large bowl, stir together all ingredients but cornbread. Pour into a greased or sprayed 2-quart baking dish or casserole. Make cornbread according to package directions. Pour over top and spread evenly. Bake at 350 for 35-40 minutes or until top is golden. Serve with sour cream.
Enjoy!
Vegetarian Tamale Casserole
1 can (8-3/4 oz) whole kernel corn, drained
1 can (15-1/4 oz) red kidney beans, drain half the liquid
1 can (8-3/4 oz) garbanzo, pinto, or black beans, drained (I use black beans!)
2 cups shredded cheddar cheese
1/2 cup green onions with tops, sliced
1 Tbsp chili powder
1/4 tsp ground cumin
1 package (8-1/2 oz) cornbread mix
In a large bowl, stir together all ingredients but cornbread. Pour into a greased or sprayed 2-quart baking dish or casserole. Make cornbread according to package directions. Pour over top and spread evenly. Bake at 350 for 35-40 minutes or until top is golden. Serve with sour cream.
Enjoy!
Tuesday, August 4, 2009
Garden Goodness
My once thriving garden has taken a turn for the worse. I am so bummed! My tomatoes are doing ok but not great. *sigh* So now I rely on my wonderful friends that have a greener thumb this year than I do. I met one of them for coffee the other day and she had a huge bag full of tomatoes and eggplant for me. The girls eat tomatoes like candy (which I couldn't be more pleased with) and my favorite thing to do with eggplant is to make eggplant parmesan. I wasn't up to frying the eggplant though. It always turns out a greasy mess. Also, my husband isn't a fan of tomato based sauces but loves a good salsa or bruschetta. So I decided to bake the eggplant rather than frying it and instead of a pureed tomato sauce I thought I would do something more chunky. I have to tell you that this turned out better than I expected. It was so flavorful and was even delicious as leftovers. I served it with a side of buttered angel hair pasta with some grated parmesan and basil thrown in. Yum. I hope you enjoy this as much as we did!
Eggplant Parmesan
Fresh tomato sauce, see recipe below
3 eggplant peeled and thinly sliced
2-3 eggs beaten
4 cups seasoned bread crumbs
1 1/2 cups shredded mozzarella
2/3 cup grated parmesan
1. Prepare fresh tomato sauce.
2. Preheat oven to 350 degrees.
3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 - 10 minutes on each side or until desired crispness.
4. In a 13 x 9 inch baking dish spread a layer of the tomato sauce and top with eggplant slices and part of the cheese (just like a lasagna!). Repeat layers with remaining ingredients ending with the cheese.
5. Bake for 35 minutes or until golden brown.
Fresh Tomato Sauce
Joy of Cooking
Drain in a colander for 20 minutes:
5 large ripe tomatoes, seeded and finely diced
Remove to a large bowl and stir in:
1/2 cup basil, oregano, or parsley leaves, finely chopped (I used basil)
1/2 cup pitted black oil-cured or brined olives - optional (I didn't use olives)
3 tablespoons olive oil
2 garlic cloves, finely minced
Salt and pepper to taste
Let stand for 30 minutes.
Enjoy!
Eggplant Parmesan
Fresh tomato sauce, see recipe below
3 eggplant peeled and thinly sliced
2-3 eggs beaten
4 cups seasoned bread crumbs
1 1/2 cups shredded mozzarella
2/3 cup grated parmesan
1. Prepare fresh tomato sauce.
2. Preheat oven to 350 degrees.
3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 - 10 minutes on each side or until desired crispness.
4. In a 13 x 9 inch baking dish spread a layer of the tomato sauce and top with eggplant slices and part of the cheese (just like a lasagna!). Repeat layers with remaining ingredients ending with the cheese.
5. Bake for 35 minutes or until golden brown.
Fresh Tomato Sauce
Joy of Cooking
Drain in a colander for 20 minutes:
5 large ripe tomatoes, seeded and finely diced
Remove to a large bowl and stir in:
1/2 cup basil, oregano, or parsley leaves, finely chopped (I used basil)
1/2 cup pitted black oil-cured or brined olives - optional (I didn't use olives)
3 tablespoons olive oil
2 garlic cloves, finely minced
Salt and pepper to taste
Let stand for 30 minutes.
Enjoy!
Tuesday, July 28, 2009
Spinach Fettuccine
Ever have those nights where you go back and forth from the fridge to the pantry hoping a meal will throw itself together? Last night was one of those nights. Our summer has been crazy busy and with Corey working out of town I haven't been meal planning. It was hot and the girls and I were hungry so it was time for a little "pantry surprise". I dug deep into the pantry and found a box of spinach fettuccine and started from there. We always have frozen shrimp in the freezer and I had a jar of marinated artichoke hearts that needed to be used. Combine that with plenty of cherry tomatoes from the garden and you have dinner!
*I have made this twice now, the second time I tweaked it a bit and here is the final (or as final as my recipes get!) version.
What you will need:
Spinach Fettuccine
1 jar marinated artichoke hearts
2 cups (roughly) halved cherry tomatoes
1 package mushrooms
1/4 of a medium onion chopped
2 cloves garlic, minced
Frozen shrimp, cleaned
Feta Cheese (I have used the herbed feta and the regular, they are both good!)
Butter
Prepare spinach fettuccine as directed on package. In a large pan cook onions, garlic and mushrooms in butter until tender. Add artichoke hearts, tomatoes, and shrimp. Cook for a few minutes until warmed through. Add fettuccine and feta cheese, toss to combine. Serve with crusty french bread.
Enjoy!
*I have made this twice now, the second time I tweaked it a bit and here is the final (or as final as my recipes get!) version.
What you will need:
Spinach Fettuccine
1 jar marinated artichoke hearts
2 cups (roughly) halved cherry tomatoes
1 package mushrooms
1/4 of a medium onion chopped
2 cloves garlic, minced
Frozen shrimp, cleaned
Feta Cheese (I have used the herbed feta and the regular, they are both good!)
Butter
Prepare spinach fettuccine as directed on package. In a large pan cook onions, garlic and mushrooms in butter until tender. Add artichoke hearts, tomatoes, and shrimp. Cook for a few minutes until warmed through. Add fettuccine and feta cheese, toss to combine. Serve with crusty french bread.
Enjoy!
Saturday, July 4, 2009
Happy 4th of July!
Ingredients for a happy 4th of July:
1 plateful of waffles. Topped with strawberries, blueberries and whipped cream of course!
2 cute kitchen helpers:
A generous amount of fun:
1 fantastic BBQ with friends
1 delicious dessert (prepared with lots of help from cute kitchen helpers)
1 amazing fireworks show
Of course, none of this would be possible without the sacrifice of all our brave service men and women that are fighting the good fight on a daily basis. Our family wants to thank all soldiers, past, present and future. THANK YOU! Home of the free because of the brave!!
Happy 4th of July!!!
1 plateful of waffles. Topped with strawberries, blueberries and whipped cream of course!
2 cute kitchen helpers:
A generous amount of fun:
1 fantastic BBQ with friends
1 delicious dessert (prepared with lots of help from cute kitchen helpers)
1 amazing fireworks show
Of course, none of this would be possible without the sacrifice of all our brave service men and women that are fighting the good fight on a daily basis. Our family wants to thank all soldiers, past, present and future. THANK YOU! Home of the free because of the brave!!
Happy 4th of July!!!
Tuesday, June 16, 2009
Baked Burritos
As I sit here on my back porch wearing a sweater and watching the sun set (beautiful by the way!) I have to wonder where summer is. We are having very late spring-like weather. Lot's of thunderstorms, rain and cool, cloudy days. Summer, you can get here anytime! It is usually in the high 90's to low 100's around here this time of year. I actually had to cut back the water on my garden. The leaves were turning yellow! The good news is we are saving a ton on our a/c bill and I can still use the oven without worrying about how hot the house will be!
The girls and I had a fantastic day with some awesome friends. We were so exhausted by the time everyone went home I was dreading dinner. I thought about running through fast food but really hate to eat that junk (except for the french fries...mmmm...french fries...). So I scrounged around in my freezer and found some shredded pork that I had frozen a couple months ago. HOORAY! There was only one problem. My fridge and my cupboards are bare! My husband is working out of town and we were gone all weekend so I didn't meal plan or shop for the week. So....what to do with shredded pork? Luckily I did have tortillas and cheddar cheese (pre shredded of course!). Voila...baked burritos!
What you need:
Shredded pork, chicken or beef
Cheddar cheese, shredded
Tortillas
Butter, melted
What to do:
Preheat oven to 350 degrees. Spread pork (or other meat of choice) onto a tortilla and top with cheese. Roll up burrito style and place on baking sheet. Brush with melted butter. Bake in the oven 30 - 40 minutes until brown. Let cool! The filling gets VERY hot. I always cut my daughters in half and let cool for 10 - 15 minutes before serving. Enjoy with sour cream, salsa, and/or guacomole.
The girls and I had a fantastic day with some awesome friends. We were so exhausted by the time everyone went home I was dreading dinner. I thought about running through fast food but really hate to eat that junk (except for the french fries...mmmm...french fries...). So I scrounged around in my freezer and found some shredded pork that I had frozen a couple months ago. HOORAY! There was only one problem. My fridge and my cupboards are bare! My husband is working out of town and we were gone all weekend so I didn't meal plan or shop for the week. So....what to do with shredded pork? Luckily I did have tortillas and cheddar cheese (pre shredded of course!). Voila...baked burritos!
What you need:
Shredded pork, chicken or beef
Cheddar cheese, shredded
Tortillas
Butter, melted
What to do:
Preheat oven to 350 degrees. Spread pork (or other meat of choice) onto a tortilla and top with cheese. Roll up burrito style and place on baking sheet. Brush with melted butter. Bake in the oven 30 - 40 minutes until brown. Let cool! The filling gets VERY hot. I always cut my daughters in half and let cool for 10 - 15 minutes before serving. Enjoy with sour cream, salsa, and/or guacomole.
Tuesday, June 9, 2009
Sweet Corn Cake
One of my favorites from a Mexican restaurant we used to frequent. Unfortunately the restaurant went downhill and so I had to figure out a way to recreate this. A great dessert to serve along side your favorite Mexican dish. Sweet, creamy and delicious.
In a mixing bowl cream:
1/4 cup butter, softened
Add and mix well:
1/3 cup masa harina (you can also use regular flour)
1/4 cup water
Stir into butter mixture:
1 can cream corn
1 can whole kernel corn
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon baking powder
Pour mixture into a 8 x 8 inch pan and cover with aluminum foil. Place into a larger pan and fill halfway with water. Bake in a 350 degree oven 1 hour or until it is set in the middle.
Enjoy!
In a mixing bowl cream:
1/4 cup butter, softened
Add and mix well:
1/3 cup masa harina (you can also use regular flour)
1/4 cup water
Stir into butter mixture:
1 can cream corn
1 can whole kernel corn
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon baking powder
Pour mixture into a 8 x 8 inch pan and cover with aluminum foil. Place into a larger pan and fill halfway with water. Bake in a 350 degree oven 1 hour or until it is set in the middle.
Enjoy!
Subscribe to:
Posts (Atom)