Wednesday, June 29, 2011

Snickerdoodle Cake

This recipe is from the Cake Doctor.  It's easy and yummy and I always get requests for the recipe.

1pkg white cake mix
1 C whole milk
8 TBSP (1 stick) butter, melted
3 large eggs
1 tsp vanilla
2 tsp cinnamon

1 stick of butter at room temperature
3 1/4 C powdered sugar
3-4 TBSP milk
1 tsp vanilla
1 tsp cinnamon

preheat oven to 350F

Generously grease and flour 2 9-inch round pans

Place all cake ingredients in a large mixing bowl and mix until well combined with a mixer (make sure to scrape down the sides part way through mixing).

Divide the batter into the two pans and bake until they are golden brown (27-29 min).  Cool for 10 min then remove from the pans and allow to cool the rest of the way before frosting.

For the frosting place butter in a mixing bowl and mix for 30 seconds until light and fluffy.  Stop machine and add the rest of the ingredients, blend on low speed until the sugar is incorporated.  Add up to 1 TBSP of milk if frosting seems too thick.

Saturday, June 25, 2011

Blueberry Stuffed French Toast

I found this on Maggie Spicer's blog and it looks YUMMY! Can't wait to try it!

12 slices french bread cut into 1" cubes
2 8-ounce packages cream cheese cut into 1" cubes
1 c fresh blueberries rinsed and drained
12 large eggs
1/3 c maple syrup
2 c milk

Bluberry Syrup

1 c sugar
2 T cornstarch
1 c water
1 c fresh blueberries rinsed and drained
1 T unsalted butter

Grease 13 x 9 inch baking pan. Place half of the bread cubes evenly in the pan. Scatter cream cheese cubes over the bread and sprinkle with 1 c blueberries. Arrange remaining bread cubes over blueberries. In large bowl combine eggs, syrup, and milk and whisk to blend. Pour evenly over bread. Cover with foil and chill overnight.

Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven, for 30 minutes. Remove foil and continue baking for 30 minutes, or until puffed and golden brown.

In small saucepan combine sugar, cornstarch, and water over medium-high heat. Cook, stirring occasionally, for 5 minutes or until thickened. Stir in 1 c blueberries and simmer, stirring occasionally, 10 minutes, or until berries burst. Add butter and stir until melted. Transfer to serving bowl. Place French Toast on individual serving plates and top with blueberry syrup.

Wednesday, June 22, 2011

Zucchini Bread

One of our regular favorites--especially when I have fresh zucchini from my garden!
[High altitude tips: slightly decrease oil baking powder & soda, sugars. slightly increase flour, liquid]

Preheat oven to 325    
Grease and flour 2 bread pans (or spray liberally with cooking spray)

½ c vegetable oil                                  
½ c apple sauce                                   
1 c sugar                                             
3 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 eggs
3 c flour
2 c grated zucchini (~2 small zucchini or 1½ large zucchini)
1 or 2 tsp cinnamon
½ c (or more) chopped nuts

Mix all together and divide between the 2 pans.

Bake: 1 hour

Oatmeal Chocolate Chip Bars

1 cup (2 sticks) butter, softened
3/4 c brown sugar, packed
1/2 granulated sugar
1 egg
1 t vanilla
1 1/2 c all purpose flour *
1 t baking soda
pinch of salt
3 c rolled (old fashioned) oats
12 oz semi sweet chocolate chips

1. cream butter, sugars, egg, vanilla will electric mixer on high.
2. stir in flour, baking soda, and salt at the same time. Stir in oats. Last, stir in chocolate chips and stir them in (may need to use hands).
3. press cookie dough into a greased 9x13 dish. Dough should be somewhat flattened, but it's ok for some cracks to remain.
4. Bake at 350 for 30-35 minutes.
5. Cool for 20 minutes and cut into 24 squares. Delicious warm or cold.

Zucchini Fritata

When I had a ton of zucchini from my garden a couple of years ago, I was begging for zucchini recipes. My Aunt Wini sent this to me. I really like it.

2 cups chopped or shredded zucchini
1 onion chopped
½ cup grated parmesan cheese
5 beaten eggs
1/3 cup oil
1 ½ cups of Bisquick
Parsley, garlic, salt & pepper to taste
(Optional: add any other veggies you like: tomato, mushroom, etc)

Mix well and pour into 8 or 9” square pan.  Bake at 375 for 55 minutes.

Spaghetti and Meatballs

This recipe is from my friend Mega; it has been handed down through her family.
(I made these meatballs recently and found they fell apart when cooking. Maybe eliminate the water?)

Baked Denver Omelet

This is a family favorite, especially if we have company for the weekend. Or great for an office breakfast gathering, as it's easy to warm in the microwave (bake in a microwave-safe dish).
  • 8 eggs
  • ½ c half and half
  • 1 c (4oz.) shredded cheddar cheese
  • 1 c finely chopped fully cooked ham ( I found that deli-style ham works best--otherwise heavy chunks of ham fall to the bottom. I have also made it vegetarian by omitting the ham.)
  • ¼ c finely chopped green pepper
  • ¼ c finely chopped onion
  • ½ t salt
  • ¼ t pepper
  • (feel free to throw it other favorite options: tomatoes, scallions, mushrooms, spinach, etc.)
1.    In a bowl, whisk the eggs and cream until light. Stir in the cheese, ham, green pepper and onion.
2.    Pour into a greased 9" square baking dish. Bake at 400 for 25 mins or until golden brown.

Beef Stroganoff

This is not a fast recipe to make, but it is SO good! We've made it a handful of times--usually a special occasion--and it ALWAYS gets rave reviews... and we fight over the leftovers. It's not low-fat either. 

2 lb filet of beef or boneless beef sirloin or London Broil (can use less: 1.25 to 1.5 lbs)
  • (recommend using unseasoned meat tenderizer in advance to tenderize meat)
6 tablespoons butter or margarine
1 cup chopped onion
2 cloves garlic -- minced or finely chopped
1/2 pound fresh mushrooms -- sliced 1/4 inch thick
4 tablespoons flour
2 tablespoons ketchup
1/8 teaspoon black pepper
10 1/2 oz can of condensed beef broth -- undiluted
1/4 cup dry white wine (or cooking sherry)
1 tablespoon snipped fresh dill -- or 1 teaspoon dried dillweed
1 1/2 cup nonfat sour cream
12 ozs egg noodles

1. Trim fat from beef. Cut crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch-wide strips.

2. Slowly heat large, heavy skillet. In it, melt 2 tablespoons butter. Add just enough beef strips to cover the bottom of the skillet. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be brown on the outside and rare on the inside). Add butter as needed. Brown rest of the beef and set aside.

3. Add remaining butter to same skillet and sauté onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, ketchup and pepper; stir until smooth. Gradually add beef broth; bring to a boil, stirring. Reduce heat and simmer for 5 minutes.

4. Over low heat, add wine, dill and sour cream stirring until well combined. Add beef; simmer just until sauce and beef are hot.

5. Serve stroganoff over hot, cooked egg noodles or rice. Sprinkle with dill or parsley.

Makes 6 servings.

Per Serving (excluding unknown items): 859 Calories; 50g Fat (52.8% calories from fat); 43g Protein; 57g Carbohydrate; 3g Dietary Fiber; 197mg Cholesterol; 586mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 Vegetable; 7 Fat; 1 Other Carbohydrates.

Teriyaki Chicken Thighs in the Slow Cooker

I couldn't find Jenn's recipe for chicken teriyaki in the slow cooker, so I looked one up on line. Cooking it today, and is SMELLS fantastic! (Hope it's good--if it isn't I'll take this post off...)

  • 1/3 cup lite soy sauce
  • 2 tablespoons sherry wine (used marsala cooking wine since that's what I had on hand)
  • 1 ½ tablespoons cider vinegar
  • 1 ½ tablespoons brown sugar
  • 1 ½ tablespoons minced fresh or jarred ginger (or 1 teaspoon ginger powder)
  • 1 garlic clove, minced
  • 8 boneless, skinless chicken thighs (about 1 1/3 pounds)
  • 1 large carrot, peeled and sliced into 1/4-inch rounds

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

1. In a bowl, whisk together the soy sauce, sherry wine, vinegar, brown sugar, ginger, and garlic. 

2. Place the chicken, carrots, and sauce in the bowl of your slow cooker and stir together until the chicken and carrots are coated.

3.  Cook on low for 4 hours (can be longer: 6 to 8 hours).  When done, whisk the cornstarch with 1 tablespoon cold water until the cornstarch dissolves. Gently stir the cornstarch mixture into the chicken mixture. This will thicken the sauce slightly. Serve over noodles or rice.

Sunday, June 12, 2011

Spring Vegetable Orzo Pasta Salad

(A friend made this recently, and we all LOVED it! From

12 ounces orzo pasta, cooked to al dente and cooled
1 bunch asparagus, about 3 cups diced
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
15-ounce can artichoke hearts, drained and quartered
1-1/2 cups (7-oz jar) sun-dried tomatoes in olive oil, julienned
1 large lemon, zested and juiced
1/4 cup white wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/3 cup olive oil

Bring a medium saucepan full of water to a boil. Turn off the burner, add in asparagus pieces and blanch for 2-3 minutes. 
Drain the asparagus and rinse with cool water.

Heat one tablespoon olive oil in a small sauté pan. Add in shallots and garlic and sauté for 1-2 minutes, just until tender.

In a large bowl add cooked orzo pasta, asparagus pieces and sautéed shallots and garlic. Add artichoke hearts, sun-dried tomatoes with oil, and lemon zest. Stir to combine.

In a small bowl or container, whisk together lemon juice, white wine vinegar, salt and pepper. While continuously whisking, slowly pour olive oil into the vinegar. Once emulsified, stir the dressing into the salad. 

Refrigerate salad for at least 5 hours for flavors to combine. Serve cold.

Makes 12-15 servings.

Monday, June 6, 2011

Corn Casserole

I made this to take to a BBQ (they asked that I bring a side dish). I wasn't so sure it would be any good, but EVERYONE asked who made it and wanted the recipe, so I put it on facebook. Now I'm putting it on here for my reference, I am making it this week. :)

1 can whole kernel corn
1 can cream corn
8 oz. sour cream
1 box jiffy cornbread mix
1 stick butter, melted
2 eggs

Beat eggs. Add both cans of corn, do not drain, and sour cream. Mix well. Add jiffy mix and butter. Mix well. Put in casserole dish and bake for 45 minutes at 350.

Sunday, June 5, 2011

Spectacular Cinnamon Almond Ring

(From Sharron's Grandma Ruth who said it's one that she and my grandfather always loved and was always a successful recipe for her.) 

NOTE: May need high altitude adjustments: decrease fat, sugar, leavening/yeast; increase liquid and flour.
5 ½ to 6 cups all-purpose flour
2 packages active dry yeast (suggest rapid rise)
1 cup milk
½ cup water
½ cup butter or margarine, cut up
3 tbsp sugar
1 tsp salt
2 eggs beaten
2 tsp each finely shredded lemon and orange peel (optional)
1 cup sliced almonds (or substitute walnuts)
6 tbsp butter or margarine, softened
2/3 cup sugar
1 tbsp cinnamon
1 recipe powdered sugar icing

In a large mixing bowl stir together 2 cups flour and the yeast.  In saucepan, heat and stir milk, water, the ½ cup butter or margarine, sugar and salt.  Stir to warm (120-130 degrees), till butter almost melts, add to dry mixture, mix, add eggs, lemon and orange peel.  Beat with electric mixer for 30 seconds, scraping the sides of the bowl constantly.  Beat on high for 3 minutes.  Using a wooden spoon, stir in almonds and as much flour as you can. (I use the walnuts with the last cinnamon and sugar after I have rolled out dough)

Turn dough onto a lightly floured surface.  Knead in enough of the remaining flour to make moderately soft dough, 3-5 minutes.  Put into a greased bowl. Let rise until double in bulk, about an hour.  Turn onto floured board and cover and let set for 15 minutes. 

Roll out dough to a 20X12 rectangle.  Spread with 6 tbsp margarine, sprinkle with the cinnamon and sugar mixture and the walnuts.  Roll up as a jelly roll.  Put roll in a greased Bundt pan, seam side down sealing the two ends together.  Cover and let rise about 45 minutes to about double bulk.

Bake in a 350 degree oven for about 50 minutes until golden brown. Cover loosely with foil if getting too brown last 10 minutes (will rise high).  Invert pan onto a wire rack. Drizzle with the powdered sugar icing. 

Icing:  1 cup sifted powdered sugar, 1 tbsp milk and ¼ tsp vanilla.  Stir in additional milk 1 tsp at a time until icing reaches drizzling consistency.