Friday, November 4, 2011
This cake is sublime! I made two and took one to work and it was devoured. The sour cram makes the cake so moist and the peanut butter frosting is delish! I topped mine with Resees Pieces for an extra PB kick!
2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a largeM bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 15×10 inch sheet/jellyroll pan.
Bake 20 minutes or until a toothpick inserted in the center comes out clean.
For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.
Let the cake and frosting cool completely. Cut into pieces and serve.
Recipe Source: from Sprinkled with Flour
Wednesday, October 26, 2011
I have been on a quest for the perfect mac and cheese recipe that does not involve any Velveeta cheese to make it creamy. I gave this one a try and was not disappointed! My kids even loved it which is a surprise because when I make homemade mac and cheese they usually ask if they can just eat the boxed stuff. This was way easy and will now be a staple in our home.
3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste
Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.
Ham and Pea Variation
Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.
Friday, September 30, 2011
Thursday, July 21, 2011
2 cups flour
4 T. sugar
1/8 tsp. salt
1 stick, plus 2 1/2 T. margarine
4 eggs, beaten
1 cup almonds, chopped
2 cups light brown sugar, firmly packed
3 cups sweetened flaked coconut
1 1/2 cups powdered sugar
2 T. fresh lime juice
2 tsp. lime zest
Combine flour, sugar, and salt in a bowl. Cut in margarine until mixture resembles coarse meal. Press crust into ungreased 10 by 15 inch baking pan (I used 9 x 13). Bake for 15 minutes or until golden brown.
Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust.
Bake an additional 15 - 20 minutes or until set.
While still warm, loosen the edges with a metal spatula. Mix together the powdered sugar, lime juice, and zest with a fork. Working quickly, spread the lime paste all over the top with a spatula while still warm. Let cool to room temperature and cut into bars.
Friday, July 15, 2011
Wednesday, June 15, 2011
We had this last night and it is certainly a keeper. Even the kids agreed! It is actually from Family Fun. My sisters have passed it around and have been telling me it was a winner but I hadn't actually gotten around to making it till last night. I had all the ingredients on-hand except the oyster sauce so I skipped that one. I probably would have only used a drop or two anyway, cause I don't like it very much. I also doubled the sauce- I just don't like it dry at all.
So try it as-is or fix it the way you want...you will not be disappointed!
8 ounces thin spaghetti, broken in half
1 teaspoon dark sesame oil
1 tablespoon vegetable oil
3 cups chopped broccoli
1 1/2 cups sliced onion
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
12 ounces sirloin tips, cut crosswise into thin strips
3 tablespoons beef broth
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
Stir the spaghetti into a pot of lightly salted boiling water and cook it according to the package directions. Drain the noodles well, then return them to the pot and toss them with the sesame oil.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccoli and onion and cook, stirring often, for 3 minutes. Add the ginger and garlic and continue stirring while the mixture cooks for another 30 seconds. Add the sirloin and cook it, stirring often, for 5 minutes or until it is no longer pink.
In a small bowl, mix the broth, soy sauce, brown sugar, and oyster sauce. Add the soy sauce mixture and the pasta to the skillet and continue cooking, stirring often, for 1 to 2 minutes or until everything is heated through. Serve the lo mein hot. Makes 4 to 6 servings.
Saturday, May 7, 2011
Crazy Coconut Lemonade
In each glass put about 4-6 mint leaves, 2 slices each of lemon and lime, and 2 Tbsp.of sugar. Muddle it (take the end of a wooden spoon and smash it around real good).
In blender mix:
1 cup of Coconut water
2-3 Tbsp.of coconut cream(milk)
2 Tbsp. of lemon juice
2 Tbsp. of lime juice
Pour blended mixture in glass and light stir. Add more sugar if you need. Enjoy!!!!!
Tucano's Brazilian Lemonade
4 juicy limes
1 cup sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix water and sugar very well and chill. Wash limes w/soap. Cut off ends, then cut into 8ths. Place 1/2 of limes in blender, add 1/2 of sugar water and pulse 5x. Place a fine mesh strainer over pitcher and pour blended mixture through strainer. Throw out the peel. Add milk. ( I found 6 Tbsp to much, start off with 3) Taste as you go. If bitter use a little more sugar or milk. Serve immedietly.
Sunday, April 3, 2011
I don't know if the secret is the buttermilk or the oats, but these pancakes are fantastic and I love that it makes a ton of mix for you to hang onto until you need to whip up some breakfast. Everybody in our family had seconds, they were so moist and good for you too!
Oatmeal Pancake Mix
*Note (added 3/2011): I've updated this recipe several times to reflect that I generally use 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour). I prefer white wheat flour, although red wheat could be used and will lend an even heartier taste to the mix. Also, I made it the other day and before I added the oats to the mix, I threw them in my blender (yep, blender) and pulverized them to a powder. We loved the result! Loved it. Although the texture with the unblended oats is fantastic in it's own right, blending the oats lends a smooth texture to the mix and finished pancakes. I'll be doing it that way from now on!
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!
*1 cup of mix will make about 4-5 4-inch pancakes.
Monday, March 28, 2011
Monday, March 21, 2011
Sunday, March 20, 2011
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (I used a shredded beef roast)
1 C grated pepperjack cheese
small corn tortillas(I used flour)
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole, or this dressing.
Saturday, March 19, 2011
- 12 eggs
- 1/2 cup heavy cream
- 2 Tbsp. butter
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
- 1/8 tsp. white pepper
- 1/2 tsp. salt
Preparation:Beat eggs with cream in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist. (do not overcook! dry scrambled eggs are gross!)
Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.
When ready to eat, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot.
Monday, March 7, 2011
Tuesday, February 15, 2011
1 Can sweetened condensed milk
1 jar caramel topping
1 pkg Heath bits
Fresh Whipping ceam
Bake cake in 9x13 pan. With end of wooden spooon, poke holes in cake. Pour sweetened cond. milk over top. Top with caramel topping. Ad 2/3 bag of heath bits on top. Swerve with fresh whipped cream on top and sprinkle extra Heath bits on top!
Wednesday, February 9, 2011
If you come to our house for game night don't be surprised if this is what I serve you, it's turned into tradition.
- Vanilla ice cream (soft but not melted)
- Non-alcoholic margarita mix
Mix all three ingrediants together in blender until smooth.
You can serve this pretty in a sugar coated rim glass and a slice of lime, but I usually don't get to that step (burp).
Sunday, February 6, 2011
Until just a few years ago I thought I was incapable of making any bread recipe that required yeast. Things never turned out well... Then I tried making Miranda and Robyn's roll recipe and they turned out great! I have been making that same recipe for years and love that it is so versatile and that you can make it the night before. BUT, I finally branched out and tried these rolls and I have to say that they are my new favorite! I have made them 4 times now and they turn out every time. Check out THIS youtube tutorial on how to roll them, it's really cool!
2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.
*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.
Recipe Source: from The Lion House
Monday, January 31, 2011
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ cup sugar
1 ½ teaspoons baking powder
1/8 teaspoon salt
½ cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
½ cup smooth or chunky peanut butter
½ cup semisweet chocolate chips
3 tablespoons unsweetened cocoa powder
¾ cup sugar
1 ½ cups boiling water
Vanilla ice cream for serving
Coat a medium round or oval slow cooker with nonstick cooking spray.
In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
Turn off the cooker and let it stand, covered for 30 minutes before serving.
Serve with vanilla ice cream.