Monday, January 28, 2013
I had my first cake order a couple of weeks ago and I had a lot of fun making the cakes! I haven't been able to make a girly cake yet since I have boys so I definitely think the Dora cake might be one of my favorites. The Dora cake was a 4 layer triple chocolate cake with chocolate buttercream frosting that was to die for! I will be posting the buttercream recipe after I make it again this weekend to make sure I have the recipe perfected. The "7" cake was white confetti cake with white frosting. I'm also making some cupcakes for the birthday boy and girl this weekend and I'm so excited to see how they turn out, stay tuned!
Tuesday, December 18, 2012
1 package chocolate fudge cake mix
1 3.9 oz. package instant chocolate fudge pudding mix
1 cup sour cream
1/2 cup coconut oil
4 large eggs
1/2 cup warm water
1/3 cup milk
1 1/4 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, combine cake mix, pudding mix, sour cream, oil, water and milk. Mix on low and add eggs one at a time. Once eggs are incorporated, mix on med high speed for 2 minutes. Stir in chocolate chips. Pour batter in well greased bundt pan. Bake for 50 to 55 minutes at 350. I start checking the cake at 50 minutes with a tooth pick to make sure it doesn't over bake. Cool cake in bundt pan on wire rack for 30 minutes before removing. Once cooled, place on plate, ready to add the glaze.
3/4 cups semi sweet chocolate chips
3 tbsp. butter
1 tsp light corn syrup
1/4 tsp. vanilla
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Remove from heat and let cool for 10 minutes, this gives the glaze a chance to thicken up so it doesn't just slide completely down your cake. Pour the glaze slowly over the cake, letting it drizzle down the sides.
3-4 large Russet potatoes
Sea salt (regular salt is fine too)
Scrub your potatoes to get them nice and clean. Poke 6-7 holes all around each potato. Cut sheets of foil big enough to cover each potato completely. Place a potato on each sheet of foil. Pour a little bit of Olive Oil on each potato, a little over a teaspoon. Pick up the potato and rub the oil all over the potato. Now wash your hands so you don't get oil all over everything :) Sprinkle seasonings over each potato, as much or as little as you'd like. Wrap up potatoes nice and tight and place a single layer (if you can) in the Crock Pot. I cooked mine on low and we had a late dinner that night so after 9 hours they were absolutely perfect but 7-8 hours should be long enough. I'm sure if you wanted to put them on High they'd be done in about 4-5 hours. Remove from Crock Pot and unwrap, add toppings and eat!
1 bag of mini pretzel
2 packages white almond bark
1 package of peppermint candy canes
Line a large baking sheet with foil. Place pretzels in a single layer on foil, trying not to over lap but keeping them close together. Next, unwrap candy canes and place in large plastic bag. Using a heavy spoon or meat tenderizer crush candy canes until they are small pieces (a food processor would work for this as well). Place almond bark in a large bowl and cook in microwave for a minute, take out, stir, then place back into microwave and cook for 30 secs and stir again. Repeat this until all the almond bark is melted and smooth. Pour melted almond bark over pretzel trying to cover each one. I then used a spatula to gently spread the almond bark around to try to reach all the corners. Finally, sprinkle the crushed candle canes on top of the almond bark. Place in fridge to harden for at least an hour. When completely harden, remove and gently lift bark off the pan peeling back the foil. Break into bite size pieces. It will not need to be refrigerated, should stay firm.
Monday, November 19, 2012
The party table
Favor boxes, centerpiece, and milk and dark chocolate moustaches.
I got these adorable candles at Dollar Tree, they went perfect with the cake.
The birthday boy checking out his cake!
Monday, November 12, 2012
4 cups Bisquik
1 cup shredded cheddar cheese (just regular shredded, not finely shredded)
1 1/3 cups water
1/2 cup melted butter
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. dried parsley
Combine Bisquik, cheese and water in a bowl and mix until dough is well incorporated and firm. I used my Kitchenaid for this and it works beautifully! Using a small cookie dough scoop, scoop dough on to a greased, foil lined or silicone baking sheet. Bake at 375 degrees for about 10 to 12 minutes until golden brown. While biscuits are cooking, combine topping ingredients in a small bowl and as soon as biscuits are done take a brush and slather the butter mixture on each biscuits immediately after you remove them from the oven. I do this while they're still on the pan and let them sit for a couple minutes to let the butter soak in. Place on a plate and they're ready to eat!
**Disclaimer- once again I forgot to take a picture when I made this so I graciously borrowed this picture by searching "cheddar biscuits" on google. No copyright infringements intended and I do not own this picture!
1 lb. package bacon
6 cups (3lbs.) Chicken broth
5-6 large potatoes, peeled and cubed
1 quart half & half
6 tbsp. flour
1 tsp. salt
1 tsp. pepper
2 tbsp. minced onion
1 tsp. dried basil
2 tsp. minced garlic
1 tsp. hot pepper sauce
1 package cheddar cheese
Cook bacon according to package instruction, (whichever method you prefer, I always cook mine in the oven). When bacon is done cooking, remove and place on a plate with paper towels to cool and to soak up some of the grease. Reserve 2 tbsp of the bacon grease.
In a large pot, pour reserved grease into pot and cook on medium low heat while adding onion and garlic to pot. Simmer for just a minute and then stir in flour, salt, pepper, and basil, mix well. You want all the grease soaked up by the flour, be careful not to burn to the mixture. Gradually add chicken broth and bring mixture up to a boil for 2 minutes while constantly stirring (with a whisk) to ensure it does not stick and burn to the bottom of the pot. Reduce heat to medium and stir in the half & half and hot pepper sauce. Last add the potatoes and stir. Leave on medium heat to make sure that you don't boil the soup. This is going to need to cook for at least 30 minutes to get the potatoes cooked through, maybe more if the potatoes are big. I take a potato out and check the consistency with a fork after 30 minutes and go from there. This can also be put on low heat and simmered for several hours.
After bacon is cooled and firm, place on cutting board and chop into pieces for garnish. When soup is ready, serve in bowls with cheddar cheese and bacon as garnish.
Pair this with my recipe for Cheddar Biscuits and you've got a wonderful meal for a cold night!
**Please excuse the lame picture of potatoes, forgot to take a picture last time I made this! No copyright infrigements intended, I do not own this picture! :)
Tuesday, October 9, 2012
1 lb. stew meat, cut into 1 inch cubes
1/3 cup all purpose flour
1 bay leaf
Salt & pepper
Dried minced onion
1 tsp. Worcestershire sauce
1 (14.5 oz.) can beef broth
1 cup water
5-6 medium sized potatoes
4-5 medium sized carrots
Place meat in Crock Pot. Sprinkle with flour, salt, pepper, onion, garlic powder and paprika (I use about 10 shakes of each). Stir to coat meat with flour and spices. Next, stir in Worcestershire sauce and add bay leaf. Gently pour beef broth and water into Crock Pot. Cube potatoes (I cut mine in half and then quarter the halves), slice carrots and add to Crock Pot as well. Give the ingredients a little stir to mix it together. Cook on low for 8-10 hours or high for 5-7 depending on how fast your Crock Pot cooks and how tender you like your veggies. Serve and enjoy!
Sunday, September 16, 2012
1 box Pillsbury strawberry cake mix
2/3 cup melted butter
1 cup milk
2 8 oz. packages cream cheese, room temperature
1 cup powdered sugar
1 pkg. Kool-Aid Lemonade mix
1 7 oz. container of marshmallow fluff
1 tsp. lemon juice
1 12 oz. container Cool Whip
Yellow food coloring (optional)
I made my cake the night before and covered it in Saran Wrap to seal in some moisture but you can make this all on the same day if needed.
Preheat oven to 350 degrees. In mixing bowl, combine cake mix, butter, eggs and milk until incorporated. Mix on med high speed for 2 minutes. Pour batter evenly into 2 8 or 9 inch round baking pans that are either butter and floured or sprayed with the cooking spray that has flour in it (that stuff is amazing!). Bake cakes for about 29 minutes, checking them with a toothpick at about 25 minutes to make sure they don't over bake. Once tooth pick inserted into the center of the cake comes out clean, remove cakes from oven and place on cooling racks. Let cakes sit for 10 minutes then transfer cakes from the pans onto the rack itself and let completely cool before icing.
Once cakes have completely cooled, cover in Saran Wrap and place in the freezer while you're preparing your icing, this will make them easier to cut each layer in half. They should freeze for at least 20 minutes.
Cream together cream cheese and lemonade mix. Add food coloring at this time if desired. I made mine a little on the brighter yellow side so once I added all the other ingredients it'd be a pale yellow (even though it looks white in the photo). Next you're going to add the marshmallow fluff and lemon juice and then slowly add the powdered sugar so it doesn't make a mess. Once mixture is fully incorporated, fold in cool whip until mixed well.
When you're ready to frost the cakes, remove the cakes from the freezer, unwrap them and place on a flat, clean surface. This next step can be kind of tricky if you don't have a cake leveler (lucky for me I bought one a couple years ago and have been shocked how much I use it!). With a serrated knife, slowly begin to cut each cake in half horizontally to make 2 layers out of one cake. If you gently place your hand on top of the cake while you do this it'll help keep it in place. When you've done this to both cakes you're going to have 4 layers. Place first layer on a cake plate and begin assembling the cake by frosting that layer, putting another layer on top of that and then frosting that layer, etc. until you've done all layers. Frost the top and sides of the cake. I sprinkled mine with pink sugar sprinkles to make it look pretty. Refrigerate the cake until you're ready to serve it.
Monday, August 20, 2012
OMG... you're not going to believe how simple this is to make and how DELICIOUS it is! I paired this with mashed potatoes and my sweet coleslaw. Tasted like we were eating at KFC! Enjoy!
3-4 boneless, skinless chicken breasts
1 to 2 cups milk (I used whole)
1 cup flour
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Lawry's Seasoning Salt
1/2 tsp. paprika
1/2 stick of butter (cut into pieces)
1/2 can chicken broth
3 tbsp. corn starch
Preheat oven to 400 degrees. Cut your chicken breasts into tenders. How I do this is I first cut them lengthwise, top to bottom in half. Then I take each half, place it on it's side, cut side down, and then cut it in half, top to bottom lengthwise again. Place the cut chicken breasts in a bowl and cover completely with milk and let sit for about 30 minutes. When you're done doing that, take the chicken out of the milk bath (shake off any excess) and put on a plate. Place butter in a 9x13 baking dish and place into oven. Let bake until all butter is melted, remove the dish and make sure the entire bottom is coated with butter then set aside. In a large Ziploc bag add the flour and spices. Place 1 or 2 chicken tenders in the bag, seal it then shake the bag to coat the chicken evenly. Remove the chicken and then place in a single layer in the buttered 9x13 baking dish. Place the dish back in the oven and bake for 20 minutes then turn each piece of chicken over then cook for another 15-20 minutes until chicken is thoroughly cooked. Remove dish from oven and place chicken onto a plate and cover to keep warm (Make sure to use a clean plate to not cross contaminate!). I turned off my oven and then placed the whole plate inside to keep the chicken warm while I was making the gravy. If you decide not to make the gravy then you're ready to eat, otherwise please see below!
While the baking dish is still piping hot, take about a half can of chicken broth and pour the broth into the pan. Take a spoon or spatula and scrape the bottom of the pan getting all the drippings loose. Pour the chicken broth mixture into a sauce pan and place on stove over medium high heat. You want the mixture to come to a little bit of a boil but you don't want to scorch it. While that is heating up, in a small measuring cup add 1/3 cup of COLD water. To that, add 3 tbsp. of cornstarch and mix really well until completely liquid. While chicken broth mixture is slowly bubbling add cornstarch mixture slowly while whisking the chicken mixture. This is what is going to thicken up your gravy. Now you're going to need to add some seasoning so shake in some salt, pepper, onion powder, and garlic powder. Reduce heat and let the gravy simmer for a minute or so. If the gravy isn't as thick as you'd like it you can repeat the cornstarch step again but keep in mind that when you add more cornstarch it really alters the flavor of the gravy and makes it get a jelly like consistency. Serve gravy over mashed potatoes with the chicken.
1 bag of coleslaw mix (just the cabbage, no sauce)
1 cup Mayo
3 tbsp. coconut oil (melted)
1/2 cup sugar
1 tbsp. white vinegar
1 tsp. lemon juice
1/4 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. poppy seeds
1/2 tsp. black pepper
Whisk together Mayo, oil, sugar, vinegar, lemon juice and spices in a large bowl until blended completely. Add the coleslaw mix right on top of the sauce mixture and with a spoon gently mix the ingredients together (you could also put a lid on the bowl and toss it to mix it together). It's okay if the coleslaw looks a little dry, once the sauce starts soaking in, the cabbage will shrink. You're going to need to let it refrigerate for at least a couple hours before serving. Stir again before serving.
1/2 cup butter, room temperature
1 1/2 cups sugar
1 cup plain low fat yogurt
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup flaxseed meal (totally optional but a great way to get some fiber in there!)
3 REALLY ripe bananas, smooshed
Preheat your oven to 350 degrees. In your mixing bowl, combine butter and sugar and mix until completely incorporated. Next you're going to add your eggs one at a time, making sure the first one is mixed well before adding the second one. Now you're going to add your yogurt and vanilla. Mix well, then add the dry ingredients slowly as the mixer continues to mix. Lastly, add your ripe (I'm talking RIPE!) smooshed and smashed bananas to the mix. Let the batter mix together for about a couple minutes to make sure it's all combined. Spray your pan with cooking spray before pouring in batter. When I make these I use my jelly roll pan that is 17x12 but you could use a 9x13 pan if you don't have a jelly roll pan. Pour the batter into the pan and then place in oven. If you're using a jelly roll pan 25 minutes should be plenty of time, but start checking it with a toothpick at about 20 minutes in case your oven cooks fast. For a 9x13 pan you're probably going to need at least 30 minutes. When the toothpick come out clean the bars are done! Remove from oven then place on a cooling rack away from the oven (don't want them to keep cooking!) and let cool completely before topping with frosting.
Cream cheese frosting:
8 oz. cream cheese, room temperature
1/4 cup butter, room temperature
2 cups powdered sugar
1 tsp. vanilla
Mix together cream cheese and butter. Add the vanilla and when it's completely incorporated then add the powdered sugar a 1/2 cup at a time. Mix completely until frosting is smooth. When bars are completely cooled, spoon frosting on top of bars and level out and smooth with a spatula or knife. I would definitely recommend refrigerating the bars otherwise the cream cheese just gets really gooey. Cut into squares and serve!
Thursday, August 16, 2012
2 lbs. ground beef
1 cup plain bread crumbs
15 oz. can tomato sauce (divided in half)
2 tbsp. brown sugar
2 tbsp. vinegar
1/2 cup sugar
2 tbsp. yellow mustard
Preheat oven to 350 degrees. Combine beef, bread crumbs, eggs and half a can of tomato sauce in large bowl. Season with salt, pepper, minced garlic, minced onion, garlic powder and oregano (7-8 shakes of each). Mix well with hands or you can put it into a mixer if handling raw meat freaks you out. Put into either a large loaf pan or I use a glass 8x11 baking dish. Push meat mixture into the dish until it's level. Put in your 350 degree oven and let it cook for about 45 minutes. When you get down to the last 5 minutes, put the other half of the tomato sauce, the sugars, vinegar and mustard into a small saucepan and heat until mixture comes to a bubble. Immediately remove from stove and your meatloaf should be done now. Take the meatloaf out of the oven and take a fork and poke several holes all throughout the meatloaf. Next, pour the tomato sauce mixture all over the top of the meatloaf. Place meatloaf back into the over for another 10 minutes. Let stand for at least 5 minutes after done baking, it'll stay together better when you cut it. Cut into slices (or squares) and spoon sauce from the pan over the top.
Friday, July 20, 2012
3 boneless, skinless chicken breasts
1 package thick sliced bacon
Frank's Red Hot or any other hot sauce of your choice
2 cups brown sugar
Cut chicken breasts into halves. Lay the chicken breasts out on a plate or cutting board. Now you're going to season them heavily. Start with salt and pepper then you're going to use garlic powder, onion powder, mild chili powder, and paprika (7-8 shakes of each on both sides). Next, drizzle the hot sauce on each chicken breasts then rub it in gently with your fingers, make sure to coat both sides. With the hot sauce you can use as little or as much as you like depending on how spicy you want the chicken to be. Depending on how big the breasts are is going to decide whether you use one or two strips of bacon per breasts. In the package I had, I had enough for all the breasts to have 2 strips each. Wrap the strips of bacon around each chicken breasts then place them in the bottom of the Crock Pot in a single layer if possible. To finish the chicken off you're going to cover them completely with brown sugar, 2 cups should be about enough but you can always use more if you need to. Cook in the Crock Pot on Low for 5-6 hours (mine were done in 4 because my Crock Pot cooks fast). When you're ready to eat, remove the chicken, place on a plate then drizzle some of the drippings from the Crock Pot over the top.
Thursday, July 19, 2012
1 whole watermelon
1 package craft (popsicle) sticks
Lay the watermelon on it's side and start at one end and begin to slice watermelon into about inch thick slices. Then cut each slice like a pie into about 4 pieces (maybe 6 if it's a big watermelon). To insert the sticks, take a knife that has a really pointy tip and insert the knife into the rind of the watermelon about a half inch deep. Take the popsicle stick and push it into the rind. This will take a little practice, the first two I did the sticks came right out the flesh part of the watermelon! Once you do it a couple times though it's easy to get the hang of keeping the stick straight and not going too far into the watermelon. You'll definitely want to store and serve these in a bowl because the watermelon gets super juicy!
3 boneless, skinless chicken breasts
6 bouillon cubes
6 cups warm water
1 bottle of your favorite Caesar dressing
1 package shredded Parmesan cheese
1 package leafy romaine
1 package of buns
First you're going to start this off by cooking the chicken breasts in the Crock Pot. Since you're not going to be using any of the chicken stock after it's cooked, I don't get too particular about what the chicken is cooked in and bouillon cubes are super easy and I always have some in my cupboard. Salt and pepper the chicken generously, don't be stingy! I also season mine with garlic powder, onion powder and some oregano. Place 6 cups of slightly warm water into the Crock Pot. The reason for this is so that it will start to break down the bouillon cubes faster. Don't make it too hot or you'll start cooking the chicken! Add bouillon cubes and place chicken into water. Cover and cook for 4 hours on Med/High or about 5-6 hours on Low depending on how fast your Crock Pot cooks. I can easily cook mine on Low for 4 hours and have them completely cooked.
When the chicken is done, remove chicken and place on plate or cutting board to shred. Shred into whatever sized pieces you prefer. For this recipe I like my shreds to be a little chunkier to really hold onto the Caesar dressing. Once chicken is shredded, dump out the chicken stock in the Crock Pot leaving just about a cup behind, then put the shredded chicken back into the Crock Pot. Now you're going to add the Caesar dressing. This is going to be purely about preference. I typically use about a half bottle but if you have more chicken you're going to want to use more and less if you used less than 3 breasts. The first time I made this I actually didn't use enough dressing so I added more after I tasted it. Mix the chicken and dressing together until all the chicken is coated. Turn your Crock Pot on Low if it isn't already and cover and let sit for about 30 minutes. When you're ready to eat, place a heap of chicken on a bun, top with shredded Parmesan and lettuce. This is really good with chips and dip or waffle fries. Yum!
Thursday, July 5, 2012
3 large boneless, skinless chicken breasts
1 pkg taco seasoning (I used Taco Bell)
1 jar salsa (I used Chi Chi's)
1 package small tortilla shells
Shredded Mexican cheese
Season chicken before placing in Crock Pot. I used salt, pepper, garlic powder, onion powder, mild chili powder and cumin. Place chicken breasts on bottom of Crock Pot, sprinkle taco seasoning over the top then pour entire jar of salsa on top. Let cook on low for about 5-6 hours or high for 3-4 (depending on how your Crock Pot cooks, mine was done in 4 hours on Low). Remove chicken and shred into small pieces then return to Crock Pot to soak in the juices until you're ready to eat. Place chicken into soft tortilla. I topped ours with shredded lettuce, Mexican cheese, sour cream and a squirt of fresh lime. I served it with Chi-Chi's Corn Cake, black bean and Spanish Rice......YUM!
Tuesday, July 3, 2012
1 lb. Mostaccioli, cooked and drained
1 cucumber, diced
1 green pepper, diced
2 stalks of celery, diced
1 can garbanzo beans (also called Chick Peas)
Cool Mostaccioli, place in large bowl and mix in veggies.
1 cup olive oil
1 cup white vinegar
1 cup sugar
Salt and Pepper
1 tsp. garlic powder
1 tsp. Italian Seasoning
1 tsp. parsley flakes
Mix together until well incorporated. Pour over noodles and veggies and mix together until all noodles are well covered. Refrigerate overnight, covered.
Sunday, July 1, 2012
I LOVE Green Bean Casserole! I eat it as an entree sometimes! I've played around with the recipes for a couple years now and this recipe is how I've made it the last several times we've had it and it's just so yummy I just have to share! Typically with my recipes I don't use brand names but with this one I am going to specify what brands I use because it's what really makes it so delicious! Generics just aren't going to cut it for this recipe! Also, I don't use the smaller can of the french onions, oh no! I go for the big daddy and use the 6 oz. size, makes all the difference.
2 cans Kitchen Sliced Green Giant green beans, drained
1 can Campbell's Cream of Mushroom soup
1 6 oz. container French's French Fried Onions
2/3 cup whole milk (you can use skim but whole is definitely tastier)
Salt and Pepper
Preheat oven to 350 degrees. In a 2 qt. casserole dish combine green beans, soup and milk. Sprinkle in the salt and pepper, garlic powder and onion powder (typically 6 shakes of each) and stir together. Once ingredients are completely incorporated, pour half the container of french fried onions in the mix and mix together completely. Put into the oven and cook for 30 minutes. Take casserole out of the oven and sprinkle the remaining french fried onions on top. Place back in the oven and cook for 4-5 minutes or until french fried onions look really golden brown. Remove from the oven and let sit for 5 minutes before serving.
1 lb boneless, skinless chicken breast, cubed
2 tbsp coconut oil
1 package Knorr Chicken flavored rice
1 can chicken broth
1 can cream of mushroom soup
1 can cheddar cheese soup
2 cups Minute rice
1 cup milk
Cut raw chicken into bite size, cubed pieces. Salt and pepper chicken thoroughly. In a large skillet on medium heat melt coconut oil until completely liquid then add chicken. Cook chicken until no longer pink. Add remaining ingredients and stir, mixing ingredients completely. Bring to boil. After about a minute, reduce heat to simmer and let simmer for 15 minutes, stirring occassionally.