Saturday, February 18, 2017
This cake tastes like a candy bar it's so good, and best of all it's so Easy to Make
2 c all purpose flour
2 c sugar
1 tsp baking soda
1 tsp vanilla
1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup
1 c chopped nuts, optional
CREAM CHEESE FROSTING
1/2 c butter or 1 stick
1 - 8 oz cream cheese, softened
1 tsp vanilla
1 1/2 c confectioners' sugar
coconut for garnish - optional
Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes
Beat butter, cream cheese and vanilla together until creamy.
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm.
Sprinkle with chopped nuts if desired.
Tuesday, February 14, 2017
This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast!
What you need:
1 (2-3 pound) boneless pork roast
2 teaspoons salt free seasoning
1 teaspoon ground black pepper
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 teaspoon Garlic Powder
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries(optional)
Rub the pork roast on all sides with salt and pepper,
Mix ingredients above. Pour over Tenderloin in the crock pot
Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 6 hours on Low.
Monday, February 6, 2017
Juicy, with that warm slightly sweet taste of honey and cinnamon Roasted Chicken, it's Delicious
You have to try this, You can spatchcock your chicken or use this recipe with just thighs, legs, quarters, or the whole chicken, I like spatchcocked because the chicken cooks faster and it's juicy
What you need
1 4-pound spatchcock chicken
1/4 cup butter, softened
2 teaspoons cinnamon
2 teaspoons runny honey
Sea salt and freshly ground black pepper
Preheat the oven to 425°F.
How to make it:
Make the cinnamon-and-honey butter by placing the softened butter in a bowl and mixing in the cinnamon and honey using a spoon.
Turn the chicken skin-side up and use your fingers to gently separate the skin of the chicken from the breast and thigh meat to create pockets. Spoon half of the flavored butter underneath the skin of the chicken breast and wings using a spoon and spread it around evenly. Smear the rest of the cinnamon-and-honey butter over the skin of the chicken. Season with sea salt and freshly ground black pepper.
Place the spatchcock chicken into the pre-heated oven for 45 minutes.
How to spatchcock your own whole chickens at home
Saturday, February 4, 2017
These potatoes are a good side to serve with so many main dishes and go well at gatherings and parties
What you Need:
5 large potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 1/2 pounds shredded cheddar cheese
1 pint sour cream
2 bunches chopped green onions; sauteed in bacon grease
salt and pepper to taste
How to make it:
Peel and Cook your potatoes until just tender, Cook bacon and saute onions till golden
Crumble bacon when cool
Mix cheese with sour cream then add into potatoes with bacon and onions and spread
into greased pan
Bake 30 minutes at 325F.
Serves 10 to 12.
Friday, February 3, 2017
I think I'm in heaven when I taste this White Chocolate Strawberry Cheesecake
and best of all it's quick and No Bake, what a delightful Dessert
What you need:
3 pkg (24 ounces) cream cheese softened
5 teaspoons sugar
2 cups cream
2 cups melted white chocolate
1 1/2 cups strawberry jam
2 cups fresh strawberries (1 cup chopped and 1 cup whole)
Pound cake sliced
How to Make it:
In a bowl, add the cream cheese, the sugar, and the cream. Beat with a mixer for 3 minutes.
Add the melted white chocolate and mix with a spatula. Reserve.
In a bowl, mix the strawberry jelly with 1 cup chopped strawberries. Reserve.
In a rectangular pan covered with plastic film, place some of the cream cheese mixture, cover with the jelly-strawberry mixture, and cover with the rest of the cream cheese mixture.
Cover with sliced Pound cake and place in the freezer for 4 hours. Not longer or it will take forever to thaw out before serving.
Remove from the pan, cover with the remaining strawberry jelly and decorate with the whole strawberries.
So many people love chocolate and Oreos they will love this cake roll, it's rich and creamy.
FOR THE CAKE
3 large eggs
3/4 cup granulated sugar
2 teaspoons brewed coffee -I used decaf because children will be eating mine(or milk, or water)
1 teaspoon vanilla extract
1/4 cup unsweetened dark cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling
FOR THE FILLING:
3/4 cups heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
12 Oreos- crushed
FOR THE TOPPING (OPTIONAL):
1/2 cup heavy whipping cream
1 cup chocolate chips
Make the Cake: preheat oven to 350°F. Line a jelly roll (10x15”) pan with parchment and spray with cooking spray (I like to use the spray with flour).
Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract.
Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back. Watch carefully this thin cake won't take long.
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove parchment carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour but not much longer.
Make the Filling: beat heavy whipping cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer, be sure bowl is grease free when whipping cream) Slowly add in powdered sugar and vanilla during beating. Beat until whipped peaks form. Gently stir in crushed Oreos, reserving a tablespoon or two for garnish.
Assemble Cake: once the cake has cooled, unroll it slowly gently. Spread the whipped cream on the cake, leaving 1” without filling at either end. Re-roll cake, scooping out any filling that spills out as you roll. Cover with plastic wrap and chill for at least one hour before frosting. If you have leftover whipped cream, you can use it for serving.
Make the topping: place chocolate chips and heavy whipping cream in a microwave safe measuring cup or bowl. Heat on high power for 60-90 seconds or until the cream is hot, then whisk until smooth. Let cool for 10 minutes.
Place cake roll on a wire rack set over a cookie sheet. Pour the ganache over the cake evenly. Top with remaining crushed cookies. Chill until set.
Note: The cake should stay chilled until right before serving.
Rolled up while fresh hot out of the oven in Powdered Sugar Towel
Chocolate Ganache Frosting
Frosted and Sprinkled with more crushed Oreos
Friday, January 27, 2017
Street Tacos are simple easy and just the right taste of lime
Top how you like here are some suggestions and my recipe for the meat
What you need:
2 pounds flank or skirt steak, trimmed of excess fat
Olive oil, for coating the pan
Kosher salt and freshly ground black pepper
1/2 tsp cumin
16 (7-inch) corn tortillas
Chopped white onion, for serving
Shredded Jack cheese, for serving
Shredded red cabbage for serving
2 limes, cut in wedges for serving
Avocado and Pico de Gallo
How to make it
Season meat with spices and place in a large bag seal tightly and refrigerate for 1 hour or up to 8 hours. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat skillet with oil over medium-high flame Pull the steak out of the marinade and cook till tender and done.. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.