Lemon Layer Cake

Lemon Layer Cake

1 lemon cake mix

8 oz. container of sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. instant pudding (lemon)
3 eggs

Lemon Curd ( I can usually find this at Trader Joe's)

Stabilized Whipped Cream

1 pkg Instant pudding (vanilla or lemon flavor)

1 pint Heavy Whipping Cream

 - Add 1 TBS instant pudding per 1 cup heavy cream and whip.

Directions: Combine cake mix, sour cream, water, oil, pudding mix and eggs. Beat well.  Pour into 2 greased cake rounds. Bake at 350 until cake tests done, approx. 30-40 minutes. Let cake cool for 10 minutes and turn out.  Cover cake with plastic wrap and place in freezer for an hour, if possible freeze overnight.  Unwrap and cut frozen rounds in half to create 4 layers. Stack layers on top of one another spreading lemon curd and stabalized whip cream in between each layer.  Frost  outside of cake with stabelized whip cream.

Chocolate Bundt Cake

 

Chocolate Bundt Cake

1 chocolate cake mix
8 oz. container of sour cream
1/2 cup warm water
1/2 cup vegetable oil
1 pkg. instant chocolate pudding
3 eggs
1 12 oz. pkg. chocolate chips (optional)

Combine cake mix, sour cream, water, oil, pudding mix and eggs. Beat well. Add chips. Pour into greased bundt pan. Bake at 350 for 50 minutes.

CHICKEN CORDON BLEU

 

INGREDIENTS: 

4 whole boneless skinless chicken breasts, halved

8 thin slices cooked ham

8 slices swiss cheese

Salt & Pepper

Poultry seasoning

Rosemary

1 cup cornflake crumbs or bread crumbs ( I use progresso garlic & herb)

1/2 cube butter

Sauce: 

1 can cream of chicken soup

1/2 cup sour cresm

1 tsp. lemon juice

INSTRUCTIONS: 

Place chicken breasts in a gallon zip log bag one at a time and pound out any thick areas with a meat mallet to about 1/8" thickness. Season chicken with salt, pepper, poultry seasoning, and rosemary.  Layer each chicken breast with a slice of ham and swiss cheese.  Roll the chicken with ham and cheese inside. Secure with a toothpick. Dip each roll in melted butter and roll in crumbs until coated.  Place in a baking dish and cook at 400 degrees for 40 minutes. 

Sauce: combine all ingredients in a saucepan and cook over medium heat until warm.

WHITE CHICKEN CHILI

INGREDIENTS

• 1lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1medium onion
• 1 1⁄2teaspoons garlic powder
• 1tablespoon vegetable oil
• 2(15 1/2 ounce) cans great northern beans, rinsed and drained
• 1(14 1/2 ounce) can chicken broth
• 1teaspoon salt
• 1teaspoon oregano
• 1⁄2teaspoon pepper
• 1⁄4teaspoon cayenne pepper
• 1cup sour cream
• 1⁄2cup whipping cream
• 2(4 ounce) cans diced green chilies

DIRECTIONS

1. In large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink.
2. Add beans, chilies and seasonings and chicken broth.
3. Bring to a boil.
4. Reduce heat and simmer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.
7. Instant Pot: Sautee onion in olive oil until soft, add garlic and sautee for additional 30 seconds.  Add remaining ingredients except sour cream & cream.  Pressure cook for 20 min. Add cream and sour cream just before serving.  Garnish with cheese, tortilla chips and cilantro.

HOMEMADE PIZZA FACTORY BREADSTICKS

INGREDIENTS

• 1 1/2 cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• Let that sit for 5 minutes. Then add:
• 3½ cups flour
• 1 tsp Salt

INSTRUCTIONS

1. Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
2. Serve with marinara, alfredo sauce, or ranch for dipping.

Recipe from Six Sister's Stuff.  Picture from Barefoot & Baking blog.

PERFECT PANCAKES

PERFECT PANCAKES

Ingredients:
2 cups flour
2 Tbs. sugar
4 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 cups milk
4 Tbs. cooking oil

Directions:
In a mixing bowl stir together flour, sugar, baking powder, and salt.  In another mixing bowl combine egg, milk and cooking oil.  Add to flour mixture all at once.  Stir mixture just till blended but still slightly lumpy.  Pour about 1/4 cup batter onto a hot griddle.  Cook till pancakes are golden brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges. 

Recipe adapted from Better Homes & Gardens New Cook Book.  Photo from America's Test Kitchen website.

Best Tomato Soup Ever

Ingredients

• 1 medium white or yellow onion
• 6 tablespoons (3/4 stick) butter
• Two 14.5-ounce cans diced tomatoes 
• One 46-ounce bottle or can tomato juice 
• 3 to 6 tablespoons sugar 
• 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes 
• Freshly ground black pepper 
• 1 cup sherry, optional 
• 1 1/2 cups heavy cream 
• 1/4 cup chopped fresh basil
• 1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Recipe from foodnetwork.com.

BUTTER CRESCENT ROLLS

Butter Crescent Rolls

Ingredients: 

2 pkg. dry yeast

2 cups lukewarm water

1 c. sugar

1 c. butter, melted

6 beaten eggs

1 1/2 tsp. salt

9 c. flour

Directions: 

Mix the yeast with 2 tbs. sugar and 2 cups lukewarm water.  Add the sugar and beaten eggs.  Mix well with wire whip or hand mixer.  Add 4 cups of flour and salt and mix again until smooth.  Add 4 1/2 cups flour and mix with spoon or dough hook until completely mixed together.  (The remaining 1/2 cup flour is used for rolling out the dough.)  Cover dough with saran wrap and let rise until doubled in bulk.  Divide dough into 4 pieces.  Roll each piece into a large circle.  Cut into triangles and brush with melted butter. Roll each triangle into a crescent shape and place on baking sheet.  Let dough rise again until doubled in size.  Bake at 400 degrees for 10-12 minutes until lightly brown.  Brush tops with melted butter as soon as they come out of the oven.  Enjoy!

Cheesy Drop Biscuits

Cheesy Drop Biscuits

Ingredients: 

2 cups flour

1 Tbs. baking powder

2 tsp. sugar

1/2 tsp. cream of tartar

1/4 tsp. salt

1/2 cup butter

1 cup milk

1/2 cup grated cheddar cheese

Directions: 

  Preheat oven to 450 degrees. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt.  Cut in butter with a pastry blender until mixture resembles coarse crumbs.  Make a well in the center, add milk all at once.  Stir just till dough clings together.  Add cheese and stir until combined. Drop dough in spoonfuls onto an ungreased baking sheet.  Bake at 450 for 10-12 minutes.  Makes 10-12 biscuits.

Recipe adapted from Better Homes & Gardens New Cookbook.

Key Lime Cheesecake

Key Lime Cheesecake 

 

Ingredients:

Crust

• 1 cup graham cracker crumbs

• 1/3 cup butter, melted

• 1 tablespoon sugar

Filling

• 2 1/2 sticks (20 oz. total) cream cheese at room temperature

• 2/3 cup sugar
• 1/2 cup sour cream at room temperature

• 3 tablespoons flour
• 3 eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 3 tablespoons key lime juice (6 tablespoons if using regular lime juice)

Glaze

• 1/4 cup sugar
• 3/4 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons key lime/lime juice

Topping/Garnish

• 1 cup heavy cream, whipped with 1 tablespoon instant pudding 
• Sliced key limes/limes

Directions:

Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over.

Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake.

Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath. 

In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy. 

Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).  Refrigerate overnight.

For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set. 

Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.

Recipe & photo from What 2 Cook.

Pumpkin Chocolate Chip Bread

3 cups sugar
1 cup oil
4 eggs
1 16 oz canned pumpkin
3 1/2 cups flour
1 tsp baking powder
2 tsp baking soda
2 tsp salt
1 tsp cloves
1 tsp nutmeg
2-3 tsp cinnamon
1 tsp allspice
2/3 cups water

Preheat oven to 350 degrees.  Cream sugar, oil, eggs, pumpkin and water together.  Add dry ingredients and mix.  Stir in chocolate chips.  Spray 2 large loaf pans and coat with sugar.  Pour pumpkin mixture into pans until they are about 1/2 full.  Bake for 1 hour.

Carmel Pops

1 8oz bag of Corn Pops
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp baking soda

Combine butter, corn syrup and brown sugar and heat in saucepan for 2 minutes until edges are bubbly.  Remove from heat and add baking soda.  Pour over pops and stir to coat.  Enjoy!

Raspberry Pretzel Jello Salad

Bottom Layer:
2 cups crushed pretzels
3 Tbs sugar
3/4 cup melted butter

Mix and press intom a 9X13" pan.

Middle Layer: Bake at 400 degrees for 4 minutes.  Let cool.

1 8oz. package cream cheese
1 cup sugar
1 small can crushed pineapple
8 oz. cool whip

Mix and spread on cooled first layer making sure all edges touch the pan.

Top layer:
2  3oz. packages raspberry Jell-O
2 cups boiling water
1 pkg. frozen or fresh raspberries

Let thicken slightly and pour over middle layer and set in the fridge.

Strawberry Ice Cream



2 lbs. fresh strawberries, washed, cut and pressed
1 3/4 cups sugar
3 cups milk
3 cups heavy cream
2 Tbs vanilla
1/4 tsp salt

In a large mixing bowl, beat eggs until foamy. Gradually add sugar and beat until thickened.  Add milk, cream, strawberries, vanilla and salt.  Mix well and chill.  Churn-freeze in an ice cream maker.

Double Chocolate Peppermint Brownies

Single (9X13 pan)
1 cup butter
3/4 cup cocoa powder
1/4 cup vegetable oil
2 cups sugar
1 tsp vanilla
4 eggs
1 cup flour
2 cups semisweet chocolate chips

Double (cookie sheet pan)
2 cups butter
1 1/2 cups butter
1/2 cup vegetable oil
4 cups sugar
2 tsp vanilla
8 eggs
2 cups flour
4 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Combine butter, chocolate powder and vegetable oil in large mixing bowl.  Add sugar, eggs and vanilla and mix well.  Add flour and mix until combined.  Stir in chocolate chips.  Spread into greased pan and bake for 25 minutes our until tests done.

Filling (single)
1/2 cup softened butter
2 cups powdered sugar
peppermint extract, to taste
pink food coloring

Filling (double)
1 cup softened butter
4 cups powdered sugar
peppermint extract, to taste
pink food coloring

Beat powdered sugar, butter and peppermint until smooth.  Add food coloring. Spread evenly over cooled brownie layer and chill.

Chocolate Ganache (single)
1 cup semisweet chocolate chips
1/2 cup heavy cream
crushed peppermint (optional)

Chocolate Ganache (double)
2 cups semisweet chocolate chips
1 cup heavy cream
crushed peppermint (optional)

Put chocolate chips and cream into a bowl and microwave on high for 1 minute, stirring every 30 seconds until melted and smooth.  Immediately pour over brownies and spread evenly over top.  Decorate with crushed peppermint if desired.  Chill & serve.

Stuffed Mushrooms

12 whole fresh mushrooms
1 Tbs Vegetable Oil
1 Tbs minced garlic
1 8oz. package cream cheese
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper

Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray.  Wash and dry mushrooms.  Carefully break off stems.  Chop stems into small pieces.  Heat oil in large skillet over medium heat.  Add garlic and chopped stems to the skillet.  Cook until all moisture is gone. Be careful not to burn garlic.  Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be thick.  Using a small spoon, fill each mushroom cap with a generous amount of stuffing.  Arrange mushrooms on prepared cookie sheet.

Bake for 20 minutes.

BBQ Chicken Salad

Ingredients

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Instructions

• Heat olive oil in a medium skillet over medium high heat.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
• Serve immediately, topped with tortilla strips.

Sweet Spiced Roasted Pumpkin Seeds

Ingredients

• 1 cup raw pumpkin seeds, rinsed and dried
• 6 tablespoons granulated sugar, divided
• 1/4 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1 tablespoon vegetable oil

Instructions

1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread pumpkin seeds in a single layer on the baking sheet and toast in the preheated oven for 45 minutes, stirring occasionally, until they are dry and toasted.
2. In a large bowl, stir together 2 Tbsp granulated sugar, salt and pumpkin pie spice. Set aside.
3. Heat the oil in a skillet over medium-high heat. All the toasted pumpkin seeds and sprinkle with the remaining 4 Tbsp of granulated sugar. Stir with a wooden spoon until the sugar melts, about 1 minute.
4. Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. These seeds can be stored in an airtight container at room temperature.

Chicken Lime Tortilla Soup

3 quarts water
4 cubes chicken bullion
1 onion, diced
2 stalks celery, diced
2-3 chicken breasts
3 cloves garlic
3/4 cup uncooked rice
1/3 bunch fresh cilantro
4 roma tomatoes
1 small can green chilies
salt & pepper to taste
fresh lime

Combine all ingredients except rice, tomato and lime.  Bring to a boil and simmer for 30 minutes.  Shred cooked chicken.  Add rice and tomato.  Simmer until rice is cooked.  Garnish with tortilla chips, grated cheese and fresh lime.

Spiced Cider

1 gallon apple cider
1 can orange juice concentrate
1 can lemonade concentrate
1 cup brown sugar
1 TBS whole cloves
Cinnamon Sticks
1 TBS nutmeg

Wrap cloves in cheesecloth.  Place all indredients in a large pot and simmer for 20 minutes.  Remove cloves before serving.