2 quarts extra strong coffee
dash of salt
1 tsp almond extract
*Refrigerate above overnight.
1 cup sugar
1/2 gallon vanilla ice cream
2 pints 1/2 and 1/2
*To 1 quart of the coffee mixture, add HALF of each of the above (sugar, ice cream, half and half)
Top with cool whip and nutmeg.
Thursday, October 21, 2010
Pumpkin-Chocolate Chip Loaf Cake
From Bon Appetit/November 2000, found on epicurious.com
1 3/4 cups unbleached all purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 tsp vanilla extract
1/3 cup whole milk
3/4 cup mini semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350. Butter and flour 9X5X2 1/2 inch metal loaf pan.
Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually be in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. Can be made 2 days ahead. Wrap in plastic; store at room temperature. Makes 12 servings.
Brandy's Note: I greased and floured mini-muffin tins. I baked at 35o for 15 minutes. Makes perfect bite sized cupcake/muffins to dredge through some cool whip! It made about 5 1/2 dozen, I think.
1 3/4 cups unbleached all purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1 1/4 cup sugar
3 large eggs
1 cup canned pure pumpkin
1 tsp vanilla extract
1/3 cup whole milk
3/4 cup mini semisweet chocolate chips
3/4 cup chopped walnuts
Preheat oven to 350. Butter and flour 9X5X2 1/2 inch metal loaf pan.
Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually be in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan.
Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. Can be made 2 days ahead. Wrap in plastic; store at room temperature. Makes 12 servings.
Brandy's Note: I greased and floured mini-muffin tins. I baked at 35o for 15 minutes. Makes perfect bite sized cupcake/muffins to dredge through some cool whip! It made about 5 1/2 dozen, I think.
Mandarin Orange Cake
Cake:
1 box yellow cake mix
4 eggs
3/4 cup oil
1 - 11oz can mandarin oranges
Mix cake mix, eggs, oil and juice from oranges and beat for 3 minutes. Add oranges and beat 1 more minute. Bake according to box directions for time and temperature.
Frosting:
1 - 12oz container cool whip
1 large can crushed pineapple, drained
1 small box instant vanilla pudding
Mix well with spoon and frost cooled cake.
Note: best if refrigerated overnight!
1 box yellow cake mix
4 eggs
3/4 cup oil
1 - 11oz can mandarin oranges
Mix cake mix, eggs, oil and juice from oranges and beat for 3 minutes. Add oranges and beat 1 more minute. Bake according to box directions for time and temperature.
Frosting:
1 - 12oz container cool whip
1 large can crushed pineapple, drained
1 small box instant vanilla pudding
Mix well with spoon and frost cooled cake.
Note: best if refrigerated overnight!
Creamy Hash Brown Casserole
Courtesy of Paula Deen
1/4 c. butter, plus more for dish
1 onion, chopped
1 (16oz) container sour cream
1 (10 1/2 oz) can cream of celery soup
1 (8oz) package shredded Cheddar and Monterey Jack cheese blend
1/2 tspn garlic powder
1 (30 oz.) package frozen shredded hash brown potatoes, thawed
1 tspn salt
1/2 tspn ground black pepper
2 cups crushed potato chips
Preheat oven to 350 degrees. Lightly butter a casserole dish. I used a spray.
In a small skillet, melt 1/4 c. of butter over medium heat. Add onion, and cook 3-4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour the mixture in prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, until hot and bubbly.
1/4 c. butter, plus more for dish
1 onion, chopped
1 (16oz) container sour cream
1 (10 1/2 oz) can cream of celery soup
1 (8oz) package shredded Cheddar and Monterey Jack cheese blend
1/2 tspn garlic powder
1 (30 oz.) package frozen shredded hash brown potatoes, thawed
1 tspn salt
1/2 tspn ground black pepper
2 cups crushed potato chips
Preheat oven to 350 degrees. Lightly butter a casserole dish. I used a spray.
In a small skillet, melt 1/4 c. of butter over medium heat. Add onion, and cook 3-4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour the mixture in prepared baking dish. Top evenly with crushed potato chips and bake for 45 minutes, until hot and bubbly.
Sausage Casserole
1 pkg Bis-Kits
3 T. Mayo (divided)
1/3 C. milk
1 lb. sausage
1/2 C. chopped onion
1 egg
2 C. grated cheese, cheddar or jack
2 - 4 oz. cans diced green chile
Mix Bis-Kits, 1 T. mayo and milk to form a soft dough. Press into 9X9 pan.
Brown sausage and onion together, layer on top of dough.
Stir together 2 T. mayo, cheese, egg and green chiles. Layer on top of sausage.
Bake at 375 degrees for 25-28 minutes.
Doubles easily for a 9X13 pan.
3 T. Mayo (divided)
1/3 C. milk
1 lb. sausage
1/2 C. chopped onion
1 egg
2 C. grated cheese, cheddar or jack
2 - 4 oz. cans diced green chile
Mix Bis-Kits, 1 T. mayo and milk to form a soft dough. Press into 9X9 pan.
Brown sausage and onion together, layer on top of dough.
Stir together 2 T. mayo, cheese, egg and green chiles. Layer on top of sausage.
Bake at 375 degrees for 25-28 minutes.
Doubles easily for a 9X13 pan.
Wednesday, October 13, 2010
Cheater's Beef Burgundy
1 1/2 lbs stew meat
1 cup red wine
1 can cream of mushroom soup
1 packet onion soup mix
1 bag of fresh mushrooms (optional)
Stir everything together in a dutch oven or covered baking dish. Bake about 3 hours at 350 degrees.
Serve over rice, noodles, or mashed potatoes.
1 cup red wine
1 can cream of mushroom soup
1 packet onion soup mix
1 bag of fresh mushrooms (optional)
Stir everything together in a dutch oven or covered baking dish. Bake about 3 hours at 350 degrees.
Serve over rice, noodles, or mashed potatoes.
Sweet and Sour Chicken
I got this recipe off of the Food Network, courtesy of Cathy Lowe. It's pretty easy and yummy.
2 Tbsp vegetable oil
2 boneless chicken breasts, sliced into strips (I cubed mine)
salt and pepper
1/2 cup chopped red pepper
1/2 cup chopped green pepper
4 tsp cornstarch mixed with 4 tsp water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 Tbsp light brown sugar
3 Tbsp rice wine vinegar
1/4 cup chicken stock
In a large non-stick skillet, heat oil over medium high heat. Season chicken and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken and cook for 5 minutes. Serve over rice.
2 Tbsp vegetable oil
2 boneless chicken breasts, sliced into strips (I cubed mine)
salt and pepper
1/2 cup chopped red pepper
1/2 cup chopped green pepper
4 tsp cornstarch mixed with 4 tsp water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 Tbsp light brown sugar
3 Tbsp rice wine vinegar
1/4 cup chicken stock
In a large non-stick skillet, heat oil over medium high heat. Season chicken and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken and cook for 5 minutes. Serve over rice.
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