Wednesday, February 25, 2009
Tuesday, February 24, 2009
Please be patient with me as I get back into the swing of things. I'll try to post photos from our trip soon.
Did anyone make any of the recipes I had post while I was away? If so, please tell me what you thought of them.
Sunday, February 22, 2009
Friday, February 20, 2009
2 c. all-purpose flour
1 t. salt
1 t. baking powder
2 t. baking soda
¾ c. unsweetened cocoa
2 c. sugar
1 c. vegetable oil
1 c. hot coffee
1 c. milk
1 t. vanilla
Peanut Butter Filling:
4 T. unsalted butter, softened
½ c. creamy peanut butter
1 c. powder sugar, sifted
1-4 T. milk
10 oz. semi sweet chocolate chips
1 cup half-and-half
1 T corn syrup (give it the sheen)
For cake: Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes (batter will be thin). Pour into two greased and floured 9” round cake pans. Bake at 325 for 25-30 minutes. Cool cakes 15 minutes before removing from pan. For filling: In medium bowl, with mixer on medium, beat butter and peanut butter until well blended. Add sugar and beat until combined. Gradually add milk and beat until filling reaches desired consistency (may need slightly more or slightly less milk depending on your preference). For ganache: Place chocolate chips in microwave safe bowl. Add half-and-half and microwave on high for 1 minute. Remove from microwave and stir until chocolate chips are melted. Stir in corn syrup for sheen.
To assemble: Place one cooled cake on serving platter. Spread filling on top of layer. Place other layer on top of filling. Pour chocolate ganache on top of cake and let drizzle over sides.
Store leftover cake in refrigerator.
NOTE: Pardon the photo. I'm not happy with the way my flash is washing everything out lately. And, I didn't have time to let this cake cool completely before assembling it so it's a little sloppy. But, we all thought it was very delicious!
Wednesday, February 18, 2009
Monday, February 16, 2009
My mother-in-law made this cake. I don't have her recipe with me, but here is a very similar one that my mom uses.
1 pkg. (18-1/4 oz.) white cake mix
1 pkg. (3.4 oz.) instant pistachio pudding mix
1 c. lemon-lime soda
1 c. vegetable oil
1 c. chopped walnuts
In bowl combine the first five ingredients. Beat on medium speed for 2 minutes; stir in walnuts. Pour into a greased bundt pan. Bake at 350 for 35-40 minutes or until toothpick comes out clean. Cool on wire rack.
Saturday, February 14, 2009
Happy Valentine's Day!
Thursday, February 12, 2009
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese, softened
1/2 tsp coarsely ground black pepper
8 oz thickly sliced deli ham
4-5 green onions with tops, divided (about 1 cup sliced)
3 plum tomatoes
Additional coarsely ground black pepper (optional)
Preheat oven to 450°F. Lightly brush large jelly roll pan with vegetable oil. Crumble hash browns over pan; press gently into an even layer. Sprinkle half of the cheese evenly over hash browns. Bake 13-15 minutes or until crust starts to brown and cheese is melted.
Tuesday, February 10, 2009
MAKE-AHEAD FRENCH TOAST WITH BLUEBERRY SAUCE
(from May 2002 issue of Southern Living)
1 (16 ounce) challah bread loaf, cubed*
1 (8 ounce) pkg. cream cheese, cut into pieces
6 large eggs
4 cups half and half
1/2 cup butter or margarine, melted
1/4 cup maple syrup
2 cups fresh blueberries
1 (10 ounce) jar blueberry preserves
Arrange half of challah bread in a lightly greased 13 x 9 inch pan. Sprinkle with cheese pieces, and top with remaining bread. Whisk together eggs and next 3 ingredients; pour over bread mixture, pressing bread cubes to absorb egg mixture.
Cover and chill 8 hours.
Bake, covered, at 350 degrees for 25 minutes. Uncover and bake 20 more minutes.
Heat blueberries and blueberry preserves in a saucepan over low heat, and serve over toast.
Prep: 25 min., chill: 8 hrs., Bake 45 min.
*French bread may be substituted (but it's not nearly as good!)
To lighten: Substitute 1 (8 ounce) pkg. Neufchatel cheese for cream cheese, 1 1/2 cups egg substitute for eggs, and 4 cups fat-free milk for half and half.
Monday, February 9, 2009
Sunday, February 8, 2009
Saturday, February 7, 2009
Friday, February 6, 2009
2 pkg. crescent rolls
2 8 oz. cream cheese, softened
1 envelope Ranch dressing
1 c. mayo
¾ c. scallions
¾ c chopped green pepper
¾ c. chopped carrots
¾ c. chopped broccoli
¾ c. chopped cauliflower
¾ c. chopped black olives
¾ c. cheddar cheese
Bake rolls as crust on large cookie sheet. Cool. Mix dressing with mayo and cream cheese. Spread on crust. Press veggies into mixture. Cover. Let sit overnight. Put on cheese when ready to serve.
NOTE: I don't particularly care for raw veggies, but I love this "pizza". This recipe makes enough to feed 12 comfortably.
Thursday, February 5, 2009
Hubby's mom is still in a walking cast and not getting around too much, so she gave me her Macy's card and a limit on what I could spend and let me pick out what I wanted. I got an awesome pair of Sketchers that will be great for travelling to the Cooks. They're light weight, slip on and won't take a lot of space in my suitcase. I've been wanting a pair of shoes like this for a long time so I was very excited to find that they were on sale and between that and the coupon I had for $10 off, they met the limit of what I could spend exactly!
My parents sent me this beautiful white "jacket". It's got the puffy vest like look with ribbed knit sleeves. It's very warm and very cute.
They also sent me another box that had a label on it that said chocolates. I didn't even want to open the box because I knew I'd be tempted to eat them all before I left for the honeymoon which would not have been good. But, when I spoke with my mom later in the day and thanked her for the jacket, she asked if I liked the other gift as well. I told her it was a mean trick to play on me right before I had to wear a swimsuit. That's when she informed me the box didn't actually hold chocolates. Silly me! So, I rushed home to open it and received a wonderful surprise...a Martha Stewart craft punch and three glitters! Perfect for this craft and Martha Stewart addicted girl!
Thanks Mom & Dad (both sets) for such wonderful gifts!
Wednesday, February 4, 2009
GRANDMA'S BIRTHDAY BRUNCH
Veggie Patch Pizza
Blueberry French Toast Casserole
Ham & Cheese Brunch Squares
Fruit Salad (no recipe for this...just chop and mix a bunch of your favorite fruits together)
BIRTHDAY DINNER FOR ME & JEN
White Pizza with Mushrooms
Chocolate Cake with Peanut Butter Filling & Chocolate Ganache
SUPERBOWL SUNDAY/MY birthDAY
Homemade Guacamole & Chips
Smoked Salmon with Cheese & Crackers
Leftover Veggie Pizza
Leftover Chocolate Cake