Saturday, December 13, 2008

Aunt Addie's Apricot Nectar Cake

Don't let the name fool you, this is one awesome cake. There was always one on Aunt Addie's counter when I was a child!

1 yellow cake mix
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
1 3 oz. package lemon jello
2 cups confectioner's sugar
6 tbsp. lemon juice

Combine the first 4 ingredients. Dissolve jello in hot water and add to cake batter. Mix until blended. Pour into a prepared 10 inch bundt or tube pan. Bake at 350 degrees for 45 minutes. Cake is done when a pick inserted into center of cake comes out clean. Cool in pan for 10 minutes, invert onto platter and pour glaze (confectioner's sugar and lemon juice) over the cake while still warm.

Lucious Lime Cake

Adapted from the 75th Anniversary Beta Sigma Phi Cookbook.

1 package lemon cake mix
1 3 oz. package lime jello
4 eggs
2/3 cup oil
2/3 cup water
2 cups confectioner's sugar
1/4 cup lime juice

Combine first 5 ingredients and beat at medium speed for 2 minutes. Pour into a prepared 10 inch bundt pan. Bake at 350 degrees for 40-50 minutes or until a wooden pick inserted in the center comes out clean. Invert onto a baking sheet and cool 5 minutes. Mix confectioner's sugar and lime juice until smooth. Pour over cake slowoly allowing mixture to be absorbed before adding more. Bake for 5 to 8 minutes more. Place on a wire rack to cool. Makes about 12 servings.

Sausage Pinwheels

These are a Christmas tradition at our house.....

2 cans crescent rolls
2 lbs. bulk pork sausage (regular, hot, maple, sage, Italian or a combination)
2 cups finely shredded cheese

Lay out a sheet of waxed paper. Place crescent rolls end to end on paper pressing to close perforations. Press sausage into thin flat sections and lay evenly over the dough, sprinkle with cheese. Using the waxed paper, begin rolling from the long side (jelly roll fashion). Pinch to seal. Roll in waxed paper and refrigerate overnight. Next morning, slice with a serated knife, place on a baking sheet and bake at 350 degrees for about 20-30 minutes.

Sister's Sour Cream Coconut Cake

I've made this cake for my sister's birthday every year for the last 30 or so years. 24 hours in the refrigerator makes it even better!

1 white or yellow cake mix (prepared according to package directions)
1/2 cup granulated sugar
1 cup milk
8 oz. whipped topping
12 oz. frozen coconut (thawed)
8 oz. sour cream
1/2 confectioner's sugar

Once cake layers are done, cool in pan for 10 minutes. While they are cooling heat milk and 1/2 cup granulated sugar over medium heat until hot. Turn layers out on waxed paper and spoon hot milk mixture over them. Mix last 4 ingredients and spread between layers as you stack them on cake plate. Frost top and sides as well. This will make 2 thick layers or 3 thinner layers. Refrigerate immediately!

Friday, December 12, 2008

Barb's Fabulous Red Velvet Cake

There are some really good Red Velvet cakes mixes in your market. If time is short or you don't want to fuss, feel free to substitute for the layers here.

Layers -
Baker's Joy for the pans
2 1/2 cups self-rising flour
1 1/2 cups sugar
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Coconut Pineapple Filling (see recipe below)
Cream Cheese Frosting (see recipe below)

Preheat the oven to 350 degrees F. Spray 3 (9 by 1 1/2-inch round) cake pans with Baker's Joy.

In a large bowl, sift together the flour, sugar, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Mix the dry ingredients into the wet ingredients until well blended. Do not overbeat. Divide the cake batter evenly between the prepared cake pans.

Bake about 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.

Remove the cakes from the oven let cool completely.

Filling -
While cake is cooling put 1/2 cup sugar and 1 medium can crushed pineapple in a small frying pan. Cook over medium heat until slightly thickened. Stir in 1-1/2 cup flaked coconut. Cool slightly and spread between layers as you assemble the cake.

Frost top and sides with Cream Cheese Frosting.

Cream Cheese Frosting -
8 ounces cream cheese, softened
1 box sifted confectioners' sugar
1 stick butter, softened
1 teaspoon vanilla extract
1/2 cup chopped pecans

With a mixer and in a large bowl, mix the cream cheese, sugar, and butter on low speed until combined. Turn mixer to high and beat until light and fluffy. Adjust speed of mixer to low and add the vanilla and the pecans.

Bubble Pizza

2 cans of refrigerated biscuits
28 oz. jar spaghetti sauce
2 cups shredded mozzarella cheese
1 pound ground beef (browned & drained)

Quarter biscuits and mix with sauce, ground beef and cheese. Pour into a 9 x 13 baking dish coated with cooking spray. Bake at 350 degrees for about 45 minutes or until bubbly and golden.

Crock Pot Fajitas

1 1/2 lb. London broil or boneless chicken
1/2 envelope taco seasoning
1/2 cup water
1 cup salsa (your favorite)
sliced bell peppers
sliced onions

Place meat in bottom of crock pot, sprinkle seasoning over top. Add peppers & onions, water & salsa. Cover meat with aluminum foil if using a large crockpot. Put lid on pot and cook on low for 6-8 hours. Shred meat with fork, serve on warm tortillas with your choice of toppings.

Saturday, December 6, 2008


2 cups yellow self-rising cornmeal
2 eggs
1/2 cup cooking oil
1 cup buttermilk

Combine ingredients until moistened. Pour into a greased cast iron skillet and cook at 375 degress for about 30 -40 minutes or until golden brown.

Sunday, November 30, 2008

The Diva's Egg Drop Soup

3 cups , plus 2 tablespoons, divided
1/4 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, optional
Salt and white pepper, to taste
Fried wonton strips

Bring 4 cups chicken stock, grated ginger and soy sauce to a boil. In a small cup, combinine the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour the cornstarch mixture into the stock, stirring constantly, until thickened. Reduce heat to simmer. Pour in the eggs slowly while stirring the soup in the same direction. The eggs will spread and begin to break apart. Turn heat off. Add green onions, if desired. Season with salt and pepper, add wonton strips, and serve immediately.

Friday, November 21, 2008

Glazed Meatballs

32 oz. frozen meatballs
16 oz. bottle chili sauce
8 oz. grape jelly

Combine in a crockpot on low for 4-6 hours. Stir occasionally. May use cocktail weiners instead of meatballs.

Joe Potatoes

These yummy potatoes are named after my son-in-law, who can't eat enough of them! Recipe may be doubled or tripled for a crowd.

6 medium to large potatoes
1/2 cup milk
3 tbsp. butter
1 tsp. salt
1/4 cup sour cream
4 ounces softened cream cheese

Preheat oven to 325F degrees. Peel potatoes and cut into cubes. Boil potatoes 15 mins. or until done. Drain and transfer potatoes into a large mixing bowl, add butter, salt, cream cheese, sour cream, milk. Mix with hand mixer until blended together. Add chopped onion, cheese and stir.
Place in oven-safe casserole dish and bake at 325 degrees for 35-40 minutes.

Thursday, October 30, 2008

Oven Roasted Potatoes

3 pounds potatoes (cut in chunks, wedges or strips)
3 Tbsp. oil (olive, vegetable, or canola)
Seasonings to taste (salt, pepper, garlic powder, italian seasoning or paprika - you choose)

Put cut potatoes in a gallon ziploc bag add seasonings of your choice and oil. Close bag and shake to coat potatoes. Pour onto a baking sheet and bake at 350 degrees for about 30-40 minutes.

Saturday, October 25, 2008

Easy Guacamole Salad

2 ripe Haas avocados
4 ounces softened cream cheese
1/2 cup diced tomatoes and green chiles
1/2 tsp. garlic salt
1/2 tbsp lemon juice

Peel and mash avocados. Beat cream cheese with a mixer, add avocados and remaining ingedients. Mix well, salt & pepper to taste, cover & refrigerate until served. Placing seed in salad before serving will prevent the mixture from turning dark. Remove seed before serving!

Pork Fajitas

Smithfield boneless pork roast in adobo sauce
1/2 cup water

Place roast in crock pot and cook on low for 6-8 hours. Remove and shred with a fork. Serve with warm flour tortillas and all the toppings your family loves (cheese, salsa, sour cream, lettuce, jalapenos).

Baked Barbeque Chicken

2 lbs. bone-in chicken pieces
salt & pepper
BBQ sauce

Place in a baking dish and salt & pepper to taste. Pour about half a bottle of sauce over the chicken. Cover and bake for 30 minutes. Uncover and baste with rest of sauce during the last 20-30 minutes of cooking time.

Friday, October 24, 2008

Potato Salad

3 pounds Yukon Gold potatoes
2 eggs, hardboiled & chopped
1/2 cup Kraft Olive Oil Mayo
2 tbsp. mustard
1/4 cup sweet pickle relish
1 tbsp. minced onion
salt and pepper

Peel and cube potatoes, cook until fork tender, drain. Combine the remainder of the ingredients and serve warm or refrigerate until needed. Add more mayo if too dry.

Dill Coleslaw

6 cups of shredded cabbage (bagged will work)
1 tbsp. dried dill
3/4 cup mayo
black pepper

Combine all the ingredients and keep in the refrigerator until needed.

Chicken and Dumplin's

1 whole chicken
2 whole carrots, peeled and cut into 1-inch chunks
2 celery stalks, cut into 1-inch pieces (include leaves)
1/2 onion, cut in quarters
1 can cream of chicken soup
1 tsp. poultry seasoning
*water to cover chicken in crockpot
chicken broth, if needed
salt and pepper, to taste

Wash and clean out the inside of your whole chicken and place in a crockpot, along with the celery, carrot and onion, with enough water to just barely cover the chicken. Cook on high for 4-6 hours or low for 8 hours. When it is finished, remove the chicken, strain the liquid, and dispose of the vegetables. Place resulting broth in a large pot and bring to a boil. Add additional chicken broth, if needed. Separate the chicken from the bones, shred chicken and set it aside. Make dumplings while broth heats. Add dumplings, one at a time while broth is boiling. After the dumplings are ready add the can of soup and mix well. Add shredded chicken and cook on low for a 5-10 minutes to warm throughout. Add salt and pepper to taste.

2 cups self-rising flour
1/2 cup Crisco shortening
ice water (to the right consistency)

Cut shortening into flour, add ice water to form a stiff dough. Roll out on a floured surface and cut into one inch wide strips. Pick up strips and pinch about two inch lengths into boiling liquid.

Salmon Patties & Gravy

Salmon Patties
1 - 15 1/2 oz. can of Alaskan salmon (remove visible bones)
1/4 cup flour
2 eggs
salt & pepper

Pour salmon in a mixing bowl (do not drain), add eggs and stir well. Add flour, salt & pepper and stir until just blended. Heat oil in a skillet to medium high, take salmon mixture by tablespoons full and fry till golden brown. Gently press into patty shape as they cook with your fork or spatula. Remove and drain on paper towels.

1/4 cup cooking oil (heat on medium)
3-4 tbsp. flour
salt & pepper
2 cups milk
1/2 cup water

Heat oil and stir in flour, salt & pepper to form a roux. Raise temperature to medium high and cook until just brown. Combine milk & water. Slowly add to roux. Lower heat to medium and stir or whisk until smooth. Let thicken and pour into a serving bowl. Serve over the rice and biscuits.

Vegetable Beef Soup

1 pound boneless stew beef or ground churck (you can also use leftover roast beef)
16 ounces frozen mixed veggies or 2 - 15 ounce cans mixed veggies
2 - 15 ounce cans diced tomatoes (with or without added spices)
1/2 cup ketchup
1 tbsp. worchestershire sauce
4 cups beef stock1 cup water
1 tbsp. minced onion
1 cup macaroni (uncooked, optional)
salt & pepper

In crockpot, combine tomatoes, ketchup, stock, seasonings and water. Stir well. Add meat and veggies. If using ground chuck, brown and drain before adding to crockpot. Cover and cook on low for 6-8 hours. Add macaroni during the last 30 minutes of cooking time.

Honey Pecan Pork Chops

1-1/4 lb. boneless center cut pork chops
1/2 cup flour
salt & pepper
2 tbsp. butter or combination of olive oil and butter
1/4 cup chopped pecans
1/4 cup honey

Flatten pork chops to 1/4 inch thickness. Dredge in flour, salt & pepper and cook until golden brown in melted butter. Remove from pan. Add honey and pecans and stir until bubbly. Scrape bits from bottom of pan. Serve sauce over pork chops.

Thursday, October 23, 2008

Cubed Steak & Gravy

1-1/2 lbs. cubed beef steak
salt & pepper
1 pkg. onion soup mix
1 can cream of mushroom soup
1 can water
cooking oil

Season steak with salt & pepper and dredge in flour. Brown in oil and place in a casserole dish. Combine soup, water and onion soup mix and pour over steak. Cover & bake 1 hour at 350 degrees

Bisquick Chicken Pot Pie

1 cup cooked chicken, cubed
1 can Veg-all mixed vegetables
1 can cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Preheat oven to 400 degrees F. Mix chicken,veggies and soup. Spread in bottom of a 9 inch pie plate. Mix Bisquick, milk and egg and pour over the top. Bake for 30 minutes or until top is golden brown.

Food Facts: As I was preparing this dish it seemed to be a bit bland, so to the chicken mixture I added about a half cup of milk, minced onion, garlic powder, black pepper and poultry seasoning. To the crust mix, I added some dried oregano. The result was spectacular. Note that tonight I used a large can of white meat chicken. Could not be easier.

Ms. A's Brown Sugar Ham

1 center cut ham steak
1/4 cup brown sugar
1 tbsp. cracked black pepper

Place the ham, sugar and pepper in a gallon ziploc bag. Seal and place in the refrigerator for 48 hours. Remove from the bag and grill. Delicious!