Richie's birthday was yesterday, and this was the cake that he asked for. It's very simple, and you don't have to frost it. When he asked for this cake I did a happy dance, because I hate frosting cakes. Believe it or not, I'm really not that into baking. Oh, and I changed this one, too. Shocker! The original is out of my Easy to Bake, Easy to Make recipe card collection.
You will need:
1 package Strawberry Cake Mix + cake mix ingredients.
1 cup strawberry jam, divided in half. Or you could get creative and use whatever sort of jam you like, but strawberry seems to go with everything.
2 1/2 cups fresh blueberries, rinsed, drained and divided in half. You don't have to use blueberries. Use whatever type of berry you like. Last night I used a bag of frozen mixed berries. I buy a one pound bag of frozen fruit in the winter. It's cheaper, and is usually a better quality berry.
1 container (8oz.) frozen whipped topping, thawed and divided in half.
Fresh strawberry slices, for garnish. This is optional. I used blueberries last night. I was able to find a small container of fresh ones that were decent.
1. Preheat oven to 350. Grease and flour two 9-inch round cake pans.
2. Prepare, bake and cool cake following package directions for basic recipe.
3. Dump the cup of jam into a small sauce pan and heat until runny. This is one of the things that I did differently than the recipe. It's much easier to spread this way.
4. Place one cake layer on serving plate. Spread with 1/2 cup strawberry jam. Arrange 1 cup blueberries (or half of frozen berries) on top of jam. Spread half the whipped topping to within 1/2 inch of cake edge. Place second cake layer on top. Repeat with remaining 1/2 cup strawberry jam, 1 cup blueberries and remaining whipped topping. Garnish with strawberry slices and remaining 1/2 cup blueberries. Don't use any frozen berries on the top. It will run and look sloppy. Refrigerate until ready to serve.
Makes 12 servings.
Sunday, January 23, 2011
Monday, January 17, 2011
Taco Bueno Bake
I love, love, love the cookbook clearance section at Borders. Ok let's be honest, I just love cookbooks. That's where I found 365 Easy One-Dish Recipes: Easy One Dish Recipes for Everyday Family Meals. This recipe is the first one I've tried out of this cookbook. I'll definitely be using it more often. I have a feeling that it will be well worth the $4 I spent on it. We had this for dinner tonight, and the kids thought it was great. Richie and I liked it, too.
This isn't the original recipe, because I off course changed it, but it's pretty close.
You will need:
2 lbs. lean ground beef
1 small onion
1 1/2 cups taco sauce
I box of Spanish rice- prepared. So add on the ingredients needed for the rice.
1 (8 ounce) package shredded Mexican 4-cheese blend, divided in half.
1 can (15.25 oz) black beans (This is one of the things I added, so I suppose you could leave them out if you dislike them)
This dish can be eaten as is, which is what the cookbook says to do, but we thought it should be topped with the usual suspects: shredded lettuce, tomatoes, black olives, sour cream, etc. Richie and I both thought it would make a great meat mix for nachos, taco or burrito filling. So tack on extra ingredients if you want to take it in that direction.
*Preheat oven to 350
*Chop up the onion and add it to the ground beef, brown and drain if needed.
*Add taco sauce, rice, half the cheese, and black beans.
*Spoon mixture into sprayed 3-quart baking dish.
*Cover and bake for 35 minutes. Uncover and sprinkle remaining cheese on top and return to oven for 5 minutes. Serves 8.
Richie and I couldn't understand why it needed to be heated in the oven. All of the ingredients were fully cooked. It helped it to set up a little bit, but if you are in a hurry you could skip baking it and just melt the cheese on top. Enjoy!
This isn't the original recipe, because I off course changed it, but it's pretty close.
You will need:
2 lbs. lean ground beef
1 small onion
1 1/2 cups taco sauce
I box of Spanish rice- prepared. So add on the ingredients needed for the rice.
1 (8 ounce) package shredded Mexican 4-cheese blend, divided in half.
1 can (15.25 oz) black beans (This is one of the things I added, so I suppose you could leave them out if you dislike them)
This dish can be eaten as is, which is what the cookbook says to do, but we thought it should be topped with the usual suspects: shredded lettuce, tomatoes, black olives, sour cream, etc. Richie and I both thought it would make a great meat mix for nachos, taco or burrito filling. So tack on extra ingredients if you want to take it in that direction.
*Preheat oven to 350
*Chop up the onion and add it to the ground beef, brown and drain if needed.
*Add taco sauce, rice, half the cheese, and black beans.
*Spoon mixture into sprayed 3-quart baking dish.
*Cover and bake for 35 minutes. Uncover and sprinkle remaining cheese on top and return to oven for 5 minutes. Serves 8.
Richie and I couldn't understand why it needed to be heated in the oven. All of the ingredients were fully cooked. It helped it to set up a little bit, but if you are in a hurry you could skip baking it and just melt the cheese on top. Enjoy!
Saturday, January 15, 2011
Molly's Knock-Off Red Lobster Cheddar Bay Bisquits
Ok, ok I'll tell you (Sara).
I mentioned a while back that I have a habit of finding Bisquick recipes and deciding that they aren't quite right, so I "fix" them. Yes, I am a bit of a foodie and a loser. I'm also going to tack on a great substitution for buttermilk that I use all. the. time after the recipe. These biscuits absolutely fly off the table, and I make at least one batch just for my nephew. I hope your family loves these as much as mine does! Oh, and you're warned, there is some of my famous eyeballing in this recipe.
You will need for about 9 biscuits:
2 cups Bisquick
1/2 cup shredded cheese- This part is important. You are going to want a cheddar cheese, because they are Cheddar Bay Biscuits, but cheddar is dry. You are also going to want to add a Monterey Jack to give the biscuit the moisture you need. If you go over the 1/2 cup measurement, immediately throw your arms up in the air and shout, "Who cares?!" It's cheese, you can never have enough.
2/3 cup buttermilk
A few splashes of milk
2 T butter
1 tsp garlic powder
sea salt
Preheat oven to 450. Stir together the Bisquick mix and cheese. Now add the buttermilk and blend well. I mix it with my hands to make sure that there are no dry spots. Here's the eyeballing part. Add milk a small dash at a time until the dough becomes slightly tacky. You want it to stick to your fingers a little bit. Now drop by spoonfuls onto a cookie sheet. You want the tops to have peaks and look like they've been whipped. It makes for great texture. Make them as big or as small as you want, it doesn't matter. We usually end up with 8. Now pop them in the oven for 8-10 minutes. You want the tops golden brown. While your biscuits are baking melt the butter in a small container. I usually melt it in a glass prep bowl right in the oven with the biscuits. When it's melted, add the garlic powder, and blend. Brush this mixture unto the tops of the biscuits once baked. If you hit them all and you still have some left, keep brushing, you want to use it all. Now sprinkle or grind sea salt on each biscuit, and enjoy!
Substitution for Buttermilk
Buttermilk- It makes recipes great, but unless you're making 10 loaves of banana bread, who actually uses a whole container? And who hasn't set out to make something, and forgotten about the buttermilk? Then before you know it you're cursing yourself and going to the store just for buttermilk. I hate waste, and I was sick of throwing out bad buttermilk, and wasting my gas just to buy buttermilk, so I started making my own. You can make the exact amount that you need, and you can't tell a bit of a difference.
You will need a tablespoon of vinegar or lemon juice (I use vinegar) and just under one cup of milk.
All you do is add milk to your one tablespoon of vinegar to make a cup. Let it stand for 5 minutes, and then add to your recipe as needed.
I mentioned a while back that I have a habit of finding Bisquick recipes and deciding that they aren't quite right, so I "fix" them. Yes, I am a bit of a foodie and a loser. I'm also going to tack on a great substitution for buttermilk that I use all. the. time after the recipe. These biscuits absolutely fly off the table, and I make at least one batch just for my nephew. I hope your family loves these as much as mine does! Oh, and you're warned, there is some of my famous eyeballing in this recipe.
You will need for about 9 biscuits:
2 cups Bisquick
1/2 cup shredded cheese- This part is important. You are going to want a cheddar cheese, because they are Cheddar Bay Biscuits, but cheddar is dry. You are also going to want to add a Monterey Jack to give the biscuit the moisture you need. If you go over the 1/2 cup measurement, immediately throw your arms up in the air and shout, "Who cares?!" It's cheese, you can never have enough.
2/3 cup buttermilk
A few splashes of milk
2 T butter
1 tsp garlic powder
sea salt
Preheat oven to 450. Stir together the Bisquick mix and cheese. Now add the buttermilk and blend well. I mix it with my hands to make sure that there are no dry spots. Here's the eyeballing part. Add milk a small dash at a time until the dough becomes slightly tacky. You want it to stick to your fingers a little bit. Now drop by spoonfuls onto a cookie sheet. You want the tops to have peaks and look like they've been whipped. It makes for great texture. Make them as big or as small as you want, it doesn't matter. We usually end up with 8. Now pop them in the oven for 8-10 minutes. You want the tops golden brown. While your biscuits are baking melt the butter in a small container. I usually melt it in a glass prep bowl right in the oven with the biscuits. When it's melted, add the garlic powder, and blend. Brush this mixture unto the tops of the biscuits once baked. If you hit them all and you still have some left, keep brushing, you want to use it all. Now sprinkle or grind sea salt on each biscuit, and enjoy!
Substitution for Buttermilk
Buttermilk- It makes recipes great, but unless you're making 10 loaves of banana bread, who actually uses a whole container? And who hasn't set out to make something, and forgotten about the buttermilk? Then before you know it you're cursing yourself and going to the store just for buttermilk. I hate waste, and I was sick of throwing out bad buttermilk, and wasting my gas just to buy buttermilk, so I started making my own. You can make the exact amount that you need, and you can't tell a bit of a difference.
You will need a tablespoon of vinegar or lemon juice (I use vinegar) and just under one cup of milk.
All you do is add milk to your one tablespoon of vinegar to make a cup. Let it stand for 5 minutes, and then add to your recipe as needed.
Wednesday, January 12, 2011
Ham & Potato Soup
I found this recipe in a local newspaper that is sent out here by us. When you eat it, it's like sitting by a woodstove. It isn't just a hearty soup to enjoy, it warms you to your bones. I made it last night and I thought it would be perfect for the blog. Who couldn't use some warming up right now?
You will need:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon (I've used beef bouillon in a pinch, but it wasn't as good. Also, L.B. Jamison's is the best soup base. It's all I use when a recipe calls for chicken of beef bouillon. It's simply the best.)
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste (I use 1/2 tsp. I think 1 tsp is too much)
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt, and pepper. In a saucepan, melt butter over medium-low heat. Whisk in flour, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot (I use a dutch oven), and cook soup until heated through. Serve immediately.
This goes great with my knock off Red Lobster Cheddar Bay Biscuits. Stay tuned, I may finally give away my secret. And while you're at it, double it. As long as you have a pot big enough, double it. Freeze what's left over and pull it out on a day when time is limited, or eat off of it at lunch the next day. I almost always double a recipe.
You will need:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon (I've used beef bouillon in a pinch, but it wasn't as good. Also, L.B. Jamison's is the best soup base. It's all I use when a recipe calls for chicken of beef bouillon. It's simply the best.)
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste (I use 1/2 tsp. I think 1 tsp is too much)
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt, and pepper. In a saucepan, melt butter over medium-low heat. Whisk in flour, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot (I use a dutch oven), and cook soup until heated through. Serve immediately.
This goes great with my knock off Red Lobster Cheddar Bay Biscuits. Stay tuned, I may finally give away my secret. And while you're at it, double it. As long as you have a pot big enough, double it. Freeze what's left over and pull it out on a day when time is limited, or eat off of it at lunch the next day. I almost always double a recipe.
Tuesday, September 7, 2010
Dinner with the Parrys
We tried a new recipe at our house tonight. The kids LOVED it. I don't think I've ever even seen Victoria clean her plate, and she ate two helpings. Tristan ate three helpings. I thought it was a little bland and needed some salt, but that's easily remedied. Best of all it's cheap and fairly healthy. All of the ingredients (excluding spices) came to $9.40. The recipe says that it makes 8 servings, but I thought it was more like 12. This brings the cost to 78 cents per serving. You can't beat that! This dish would also freeze well, or be great for a potluck.
Quesadilla Casserole
You will need:
1 lb. ground beef
1/2 cup chopped onion
2 cans (8 oz. each) tomato sauce
1 can (15 oz.) black beans, drained and rinsed
1 can (8 3/4 oz.) whole kernel corn, undrained
1 can chopped green chiles, undrained
6 flour tortillas (8-inch)
2 cups shredded Cheddar cheese
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano leaves
1/2 tsp. crushed red pepper (optional- I left it out)
1. Brown beef and onion in large skillet on medium-high heat; drain.Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup pf the beef mixture on bottom of 13x9x2-inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 oven 15 minutes or until heated through. Let stand 5 minutes before serving.
Quesadilla Casserole
You will need:
1 lb. ground beef
1/2 cup chopped onion
2 cans (8 oz. each) tomato sauce
1 can (15 oz.) black beans, drained and rinsed
1 can (8 3/4 oz.) whole kernel corn, undrained
1 can chopped green chiles, undrained
6 flour tortillas (8-inch)
2 cups shredded Cheddar cheese
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. oregano leaves
1/2 tsp. crushed red pepper (optional- I left it out)
1. Brown beef and onion in large skillet on medium-high heat; drain.Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup pf the beef mixture on bottom of 13x9x2-inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in preheated 350 oven 15 minutes or until heated through. Let stand 5 minutes before serving.
Thursday, September 2, 2010
Molly's Chicken & Dumplings
Healthy? No. Delicious? Definitely. I'm actually making this recipe as I blog about it. It's Richie's favorite. You'll know why when you see how much buttter it calls for. He's been begging me to make it all week, and since he is more than likely heading to the Carolinas for Hurricane Earl, I thought I would ablige. This recipe started out as a found recipe in an Amish cookbook that I bought when we were first married, but I found it bland. Throughout the last five years I've tweeked it. So much so, that I believe that it's become my own. We think it's similar in taste to The Cracker Barrel's dumplings; just far more rustic. Perfect for fall, my favorite season!
Dumplings:
3 C flour
6 T butter
1 tsp. salt
1 tsp pepper
1/2 tsp. garlic powder
3/4 tsp. baking powder
1 1/4 C milk
1 big can of chicken broth (49.5 oz.)
As for the chicken, I would suggest 4 pieces pressured in a pressure cooker, any mix of light and dark meat. Whatever you prefer. If you're short on time a cooked store bought whole chicken shredded with two forks works great also.
1. Sift together dry ingredients.
2. Cut in butter and blend with a pastry blender or fork.
3. Add milk and work the dough with your hands. The dough will be very heavy and sticky. This is what you want for a moist dumpling. If you don't like it cut back on the milk and butter.
4. Drop by spoonfuls into boiling chicken broth.
5. Turn the heat down to simmer and cook uncovered for 10 minutes.
6. Cover and cook for 10 minutes more.
7. Add shredded chicken and warm through before serving.
Dumplings:
3 C flour
6 T butter
1 tsp. salt
1 tsp pepper
1/2 tsp. garlic powder
3/4 tsp. baking powder
1 1/4 C milk
1 big can of chicken broth (49.5 oz.)
As for the chicken, I would suggest 4 pieces pressured in a pressure cooker, any mix of light and dark meat. Whatever you prefer. If you're short on time a cooked store bought whole chicken shredded with two forks works great also.
1. Sift together dry ingredients.
2. Cut in butter and blend with a pastry blender or fork.
3. Add milk and work the dough with your hands. The dough will be very heavy and sticky. This is what you want for a moist dumpling. If you don't like it cut back on the milk and butter.
4. Drop by spoonfuls into boiling chicken broth.
5. Turn the heat down to simmer and cook uncovered for 10 minutes.
6. Cover and cook for 10 minutes more.
7. Add shredded chicken and warm through before serving.
Wednesday, June 2, 2010
Richie's Wicked Awesome State Fair Lemonade
Yes, he named it himself.
What you will need for1-2 people :
32oz. Mason jar and lid
3 lemon halves
3/8 cup sugar (so a 1/4 cup and then another half a 1/4 cup)
Ice & water
I thought this was a really good idea. Richie takes the Mason jar and fills it halfway with ice. He then adds the squeezed lemon juice and sugar. Then he fills it with water, screws on the lid, and shakes. Then you just drink straight out of the Mason jar. Perhaps I'm just easily impressed, but it's fast, and then I can just carry it outside with me. And there isn't a huge pitcher taking up room in my fridge!!
What you will need for1-2 people :
32oz. Mason jar and lid
3 lemon halves
3/8 cup sugar (so a 1/4 cup and then another half a 1/4 cup)
Ice & water
I thought this was a really good idea. Richie takes the Mason jar and fills it halfway with ice. He then adds the squeezed lemon juice and sugar. Then he fills it with water, screws on the lid, and shakes. Then you just drink straight out of the Mason jar. Perhaps I'm just easily impressed, but it's fast, and then I can just carry it outside with me. And there isn't a huge pitcher taking up room in my fridge!!
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