Adam's aunt Cathy shared this recipe with me. It is very special because it comes from his grandmother, Dora Laird. This cake is super moist, and the Cherry filling and almond extract add an extra kick to it. Love it!
1 package Pillsbury Fudge Cake Mix
1 can 21 oz cherry pie filling
1 t. almond extract
2 beaten eggs
Frosting:
1 C. sugar
5 Tbs. margarine
1/3 C milk
6 oz package semi-sweet Chocolate Chips
Preheat oven 350 degrees. Using solid shortening grease & flour 15 x 10 jelly roll pan. In large bowl combine 1st four ingredients stir by hand until mixed. Pour in pan and bake 20 - 30 minutes.
Frosting:
Combine 1st 3 ingredients and bring to a boil stirring constantly and boil for 1 minute. Remove & add chips and blend until smooth. Pour over partially cool cake.
Friday, August 8, 2008
Broccoli Slaw
This recipe comes from my sister-in-law, Jeanene. She made it for the family during our week out at the beach. It feeds alot of people, tastes even better the next day, and keeps in the fridge for awhile.
1 pkg broccoli slaw (I usually use 2 pkgs)
1 pkg slivered almonds, toasted
1 cup sunflower seeds
2 bunches of green onions, chopped
2 pkgs Ramen chicken mushroom noodles, broken into pieces
Dressing:
3/4 cup vegetable oil 1/2 cup sugar
1/3 cup red wine vinegar 2 pkgs seasoning from chicken mushroom noodles
Combine all ingredients for the dressing, blending well. Combine all ingredients except the Ramen noodles for the salad. Pour the dressing over the salad, add the Ramen noodles and blend.
You can even mix the salad and dressing ahead of time, adding the Ramen noodles just before serving.
1 pkg broccoli slaw (I usually use 2 pkgs)
1 pkg slivered almonds, toasted
1 cup sunflower seeds
2 bunches of green onions, chopped
2 pkgs Ramen chicken mushroom noodles, broken into pieces
Dressing:
3/4 cup vegetable oil 1/2 cup sugar
1/3 cup red wine vinegar 2 pkgs seasoning from chicken mushroom noodles
Combine all ingredients for the dressing, blending well. Combine all ingredients except the Ramen noodles for the salad. Pour the dressing over the salad, add the Ramen noodles and blend.
You can even mix the salad and dressing ahead of time, adding the Ramen noodles just before serving.
Thursday, August 7, 2008
Mediterranean Salsa
I brought this Salsa to a potluck we had at work where everything had to start with the letter M!! It turned out really well and it is a nice light dip.
3 peppers finely chopped--I did green, orange, yellow
1 red onion chopped
1 can chopped tomatoes or 1 fresh tomatoe diced
1 can black beans
2 cans of shoepeg corn (or one 11 oz can)
cilantro to taste
1 block of Feta (or one container of crumbled Feta)
1/3 to 1/2 bottle of Italian dressing
Just mix it all up and serve in a large bowl! It is good with tortilla chips or pita bread.
3 peppers finely chopped--I did green, orange, yellow
1 red onion chopped
1 can chopped tomatoes or 1 fresh tomatoe diced
1 can black beans
2 cans of shoepeg corn (or one 11 oz can)
cilantro to taste
1 block of Feta (or one container of crumbled Feta)
1/3 to 1/2 bottle of Italian dressing
Just mix it all up and serve in a large bowl! It is good with tortilla chips or pita bread.
Wednesday, August 6, 2008
Pasta with Scallops and Lemon Mustard Butter Sauce
I am back in the Big Bend and cooking up a storm so get ready....
This recipe is from my new Bon Apetite cookbook that I am obsessed with, mainly because it was a gift and it is HUGE!!
This recipe is for two people, but could be enlarged easily.
Ingredients:
-1 cup dry white wine (I use my fav. box wine, I don't think it is that dry, but seemed to work)
-1/2 teaspoon grated lemon peel
-8 ounces bay scallops (the little ones)
-2 teaspoons dijon mustard
-1/2 stick of butter (you can use less)
-salt and pepper to taste
-favorite pasta, I would recommend something light
Bring 1 cup of dry white wine and 1/2 teaspoon grated lemon peel to a simmer in a medium skillet over medium heat.
Add 8 ounces of bay scallops and simmer until almost opaque in center, about 1 minute. Using slotted spoon transfer scallops to medium bowl.
Increase heat and boil until wine mixture is reduced to 1/4 cup, about 6 minutes. Reduce heat to low. Whisk in 2 teaspoons of Dijon mustard, then 1/2 a stick of chilled butter (cut into 4 pieces). Add scallops and any juices that have accumulated to the sauce; heat through ( do not boil). Season with salt and pepper.
Pour over favorite pasta.
This recipe is from my new Bon Apetite cookbook that I am obsessed with, mainly because it was a gift and it is HUGE!!
This recipe is for two people, but could be enlarged easily.
Ingredients:
-1 cup dry white wine (I use my fav. box wine, I don't think it is that dry, but seemed to work)
-1/2 teaspoon grated lemon peel
-8 ounces bay scallops (the little ones)
-2 teaspoons dijon mustard
-1/2 stick of butter (you can use less)
-salt and pepper to taste
-favorite pasta, I would recommend something light
Bring 1 cup of dry white wine and 1/2 teaspoon grated lemon peel to a simmer in a medium skillet over medium heat.
Add 8 ounces of bay scallops and simmer until almost opaque in center, about 1 minute. Using slotted spoon transfer scallops to medium bowl.
Increase heat and boil until wine mixture is reduced to 1/4 cup, about 6 minutes. Reduce heat to low. Whisk in 2 teaspoons of Dijon mustard, then 1/2 a stick of chilled butter (cut into 4 pieces). Add scallops and any juices that have accumulated to the sauce; heat through ( do not boil). Season with salt and pepper.
Pour over favorite pasta.
Wednesday, July 2, 2008
Stuffed Chicken Parmesan
10 ounce package frozen spinach
½ cup ricotta cheese
¼ cup Alfredo sauce
Lemon
Pinch of nutmeg
prosciutto
swiss cheese
Preheat oven to 425 degrees F. Squeeze the excess liquid from one 10 ounce package thawed frozen spinach. Combine with ½ cup ricotta cheese, a generous ¼ cup Alfredo sauce, a squeeze of lemon, pinch of nutmeg, kosher salt, and freshly ground pepper. Place 2 skinless, boneless chicken breast halves between 2 pieces of plastic wrap. Whack with the back of a wooden spoon until the surface area doubles. Place in a baking dish. Season with kosher salt and freshly ground pepper. Slather some additional Alfredo sauce over each breast followed by prosciutto, the spinach mixture, and Swiss cheese. Top with seasoned bread crumbs if you have them on hand. Bake for about 15 minutes.
Serves 2 From “Bride & Groom Cookbook”
**super easy, and a lot of food! We have yet to have Swiss cheese on hand so we have been using shredded mozzarella.
½ cup ricotta cheese
¼ cup Alfredo sauce
Lemon
Pinch of nutmeg
prosciutto
swiss cheese
Preheat oven to 425 degrees F. Squeeze the excess liquid from one 10 ounce package thawed frozen spinach. Combine with ½ cup ricotta cheese, a generous ¼ cup Alfredo sauce, a squeeze of lemon, pinch of nutmeg, kosher salt, and freshly ground pepper. Place 2 skinless, boneless chicken breast halves between 2 pieces of plastic wrap. Whack with the back of a wooden spoon until the surface area doubles. Place in a baking dish. Season with kosher salt and freshly ground pepper. Slather some additional Alfredo sauce over each breast followed by prosciutto, the spinach mixture, and Swiss cheese. Top with seasoned bread crumbs if you have them on hand. Bake for about 15 minutes.
Serves 2 From “Bride & Groom Cookbook”
**super easy, and a lot of food! We have yet to have Swiss cheese on hand so we have been using shredded mozzarella.
Tuesday, July 1, 2008
roasted garlic and tomato pasta
This recipe is so easy and so fresh! Sometimes I use spinach instead of the basil and arugula. This makes a ton, so you can cut the recipe in half or be prepared for leftovers!
1 pound penne pasta
2 pints grape tomatoes
8-10 cloves garlic (cracked but left in skins)
4 tbs or so of e.v. olive oil
2-3 cups of basil & arugula, torn or chopped
a few handfuls of grated Parmesan
preheat oven to 450 and bring a salted pot of water to a boil.
Place the tomatoes and garlic on a baking sheet and coat with olive oil, salt and pepper.
Roast for 20 minutes, or until the tomatoes begin to wrinkle and brown.
While the tomatoes and garlic are roasting, add pasta to boiling water and cook until almost done. The pasta will continue to cook in the pasta sauce, so you don't want it to get mushy.
Save 1.5 cups of starchy pasta water before draining.
Remove garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into the starchy pasta water. Add the tomatoes to the bowl and mash with a potato masher until the tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
Enjoy!
1 pound penne pasta
2 pints grape tomatoes
8-10 cloves garlic (cracked but left in skins)
4 tbs or so of e.v. olive oil
2-3 cups of basil & arugula, torn or chopped
a few handfuls of grated Parmesan
preheat oven to 450 and bring a salted pot of water to a boil.
Place the tomatoes and garlic on a baking sheet and coat with olive oil, salt and pepper.
Roast for 20 minutes, or until the tomatoes begin to wrinkle and brown.
While the tomatoes and garlic are roasting, add pasta to boiling water and cook until almost done. The pasta will continue to cook in the pasta sauce, so you don't want it to get mushy.
Save 1.5 cups of starchy pasta water before draining.
Remove garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into the starchy pasta water. Add the tomatoes to the bowl and mash with a potato masher until the tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
Enjoy!
homeade granola
4 cups of old fashion oats
1 cup of sweetened shredded coconut (or however much you would like, i don't like it so i add only a little)
1 cup of slivered almonds
3/4 cup of veg. oil
1/2 cup honey
1 cup cashews (can substitute for other nuts)
preheat oven to 350. in a large bowl add oats, coconut, and almonds. in small bowl mix well the honey and oil. add oil mixture to oat mix, stir (works best with wooden spoon) until oats are coated well.
pour mixture into a 13x8x1 baking sheet pan. (ive cooked this in many different size pans, you just need to watch it more closely if you use another pan)
stir occasionally. until nice and golden brown. (around 45 min)
allow time to cool and add dried fruits and cashews to your liking.
this is a wonderful dish. tammy used to make it out at camp.
ENJOY!
1 cup of sweetened shredded coconut (or however much you would like, i don't like it so i add only a little)
1 cup of slivered almonds
3/4 cup of veg. oil
1/2 cup honey
1 cup cashews (can substitute for other nuts)
preheat oven to 350. in a large bowl add oats, coconut, and almonds. in small bowl mix well the honey and oil. add oil mixture to oat mix, stir (works best with wooden spoon) until oats are coated well.
pour mixture into a 13x8x1 baking sheet pan. (ive cooked this in many different size pans, you just need to watch it more closely if you use another pan)
stir occasionally. until nice and golden brown. (around 45 min)
allow time to cool and add dried fruits and cashews to your liking.
this is a wonderful dish. tammy used to make it out at camp.
ENJOY!
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