Aunt Suzie's Oh So Good Cake

Cake:
1-1/2 cups sugar
2 cups self-rising flour
1 (17-oz) can fruit cocktail
2 slightly beaten eggs
1 cup brown sugar
1 cup flaked coconut
1 cup pecans

Glaze:
2/3 cup sugar
1/2 cup evaporated milk
1 stick butter
1 tsp vanilla

Preheat oven to 350^F.  Grease and flour a 9x13" pan.

Stir the sugar and flour together in a large bowl.  Add the fruit cocktail (juice and all) and the eggs and beat with an electric mixer for 2 minutes.  Pour into the prepared pan.

Combine the brown sugar, coconut and pecans.  Sprinkled over cake batter.

Bake at 350^ for about 45 minutes or until a toothpick inserted in the cake comes out clean.

Meanwhile, in a small pan, combine the sugar, evaporated milk, and butter.  Bring to a boil and cook about 4 minutes or until it thickens.  Remove from the heat and stir in the vanilla until well mixed.

Remove the cake from the oven, and while still hot, pour the glaze over the cake.

Cool completely and serve.

This cake brings back so many happy memories of our summers in Jacksonville.  We'd spend the mornings at the beach, then, after a nap!, we'd play in the yard late in the afternoon while Daddy and Uncle Gene manned the grill.  Mom and Aunt Suzie would make the rest of our dinner in the kitchen and start the ice cream which we kids would take turns churning!

I called Aunt Suzie in 1977 for this recipe.  I wrote it on the back of a receipt from Lake Gas Co, which also brings back great memories.  Grandpa worked there for so long and he and Granny lived right on the property.  I spent so much time with them when I was growing up.

The BEST Broccoli

1 package frozen broccoli florets
1 tablespoon lite soy sauce
2 tablespoons butter, cut into 3 or 4 pieces

Place the frozen broccoli in a microwave safe bowl and sprinkle the soy sauce over it.  Microwave on high for 6-8 minutes, or until broccoli is crisp tender.  Remove from the microwave, add the butter and stir until it melts.

The BEST broccoli ever!  My personal favorite!

Daddy's Pepper Steak

4-6 serving sized pieces of round steak (or sirloin)
Garlic Salt and Pepper
Olive Oil (though Daddy would have used Crisco)
1 large onion, halved and sliced
2 bell peppers, sliced into strips
1 envelope Lipton Beefy Onion Soup Mix
1 can Cream of Mushroom Soup
1 soup can water

Heat the oven to 375 degrees. 

Heat the oil in a large iron skillet over medium-high heat. Lightly season the steak with salt, heavy on the pepper. Sear the meat in the hot oil until browned on both sides, then transfer them to a 9x13" baking dish. 

Drain the oil out of the pan and add the soup mix, cream of mushroom soup and the water and stir until combined and heated. If you like thicker gravy, mix a couple-three tablespoons of flour with a little water until smooth and whisk into the mixture in the pan. 

Place the onions and peppers over the beef. Pour the gravy over all. Cover tightly with foil and bake for 1-2 hours or until the meat is very tender. Serve with hot, cooked rice.

Excellent and easy.  It's even easier when you use a bag of frozen peppers and onions!  No chopping!

Swiss Steak

2 lbs round steak
Salt & Pepper
Flour
2 tablespoons olive oil
1 onion, halved and sliced
1 package brown gravy mix
1 cup water
14-oz can stewed tomatoes

Preheat the oven to 325^F.

Cut the steak into serving sized pieces and pound with a meat mallet to tenderize it.  Salt and pepper each piece and dredge in flour.  Meanwhile, heat the oil in a large skillet over medium-high heat. Brown the beef on both sides then remove them from the skillet and place in a large casserole dish or 9x13" pan.

Saute the onions in the same skillet you browned the beef in until they start to brown a bit.  Spoon them over the beef in the casserole dish.

Combine the gravy mix and water in the skillet and bring to a boil, whisking constantly, until the gravy begins to thicken.  Stir in the stewed tomatoes (+ juice).  Pour the gravy over the beef and onions.

Seal the dish with foil and bake for 2-3 hours.

Serve with Mashed Potatoes and Buttered Corn.  Yum!!

Cinnamon Crescent Rolls

1 tube Pillsbury Crescent Roll dough, unrolled and separated
Filling:
4 tablespoons butter, softened
1/4 cup sugar
2 teaspoons cinnamon
Glaze:
1/4 cup + 2 tablespoons powdered sugar
1/2 teaspoon vanilla
1 - 2 tablespoons milk

Preheat the oven to 375^F.

Combine the filling ingredients until well mixed.  Spread the mixture on each triangle of crescent dough and then roll up tightly starting at the wide end.  If you don't roll them tightly, they will be a little flat, but they still taste good!  Place each roll, tip side down, on an ungreased cookie sheet (one with a rim, in case the filling leaks out while baking - which will happen!)  I line my baking sheet with foil to make clean up easy.  Bake for 10-12 minutes or until golden brown. Remove from the oven and let cool on the pan while you prepare the Glaze.

Combine the powdered sugar, vanilla and enough milk to make a smooth glaze.  You want it thin enough to drizzle, but thick enough to stay on the rolls.  Place the mixture in a small zip-loc bag and snip off a tiny corner.  Drizzle the glaze over the warm rolls.

Adapted from a recipe found on Pinterest.

Vanilla Caramel Frappuccino

1 cup cold strong coffee
1/2 cup milk
4 ice cubes
1 tablespoon Torani French Vanilla syrup
2-3 tablespoons Hershey's Caramel syrup
Whipped Cream, if desired

Place the coffee, milk, ice, vanilla and caramel syrups in a blender.  Blend until the ice is completely crushed and the drink is slushy.  Add whipped cream and a straw.  Makes one Grande drink....take that Starbucks!

Deluxe Egg Salad

6 hard-boiled eggs
2 tablespoons softened butter
3-ounces softened cream cheese
1 tablespoon mayonnaise (more if needed)
2 tablespoons minced celery
1 teaspoon minced dehydrated onion (or grated fresh onion)
1/4 - 1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 - 2 tablespoons dill pickle juice, if desired
Paprika, if desired

Peel the eggs and chop finely.  Add the butter, cream cheese, mayonnaise, celery, onion, sugar, lemon juice, salt and pepper and stir until well combined.  If the mixture is too thick add more mayonnaise and/or the pickle juice.  (I prefer the pickle juice).  Sprinkle with paprika, if desired.  Cover and refrigerate at least 2 hours before serving.

Makes great sandwiches and is also good on crackers.

Adapted from a recipe found on Pinterest.

Grandpa's Hamburgers

Every once in a while, my grandfather, Charles York, would get a yen to have hamburgers for lunch.   He made them in an iron skillet.  But before he would could the patties, he'd season the pan by cooking sliced onions in butter until they were golden brown and delicious.  The smell was amazing - and I didn't even LIKE onions when I was a kid!  He never used hamburger buns. He'd serve these fragrant, juicy patties on plain old white bread with your choice of mayonnaise, mustard, ketchup and dill pickle chips.  And the onions, of course.  Nothing fancy, but oh, so good!  


2 tablespoons butter
1 onion, halved and sliced
1 pound ground chuck
Salt and Black Pepper
White Bread, or Hamburger Buns if you prefer
Mayonnaise, Yellow Mustard, Ketchup, Dill Pickle Chips

Melt the butter in a large iron skillet over medium-low heat.  Add the onions, and cook, stirring occasionally until the onions begin to turn golden brown.  

Meanwhile, shape the ground chuck into 4 patties.  Once the onions are done, remove them to a small plate and increase the heat to medium-high. Then put the hamburger patties into the same skillet. Season with salt and black pepper.

Cook until they brown on the bottom, then flip and cook the other side until done.  Don't over-cook them or they will be dry.  Remove from the pan and serve on the bread or buns with the onions and whatever condiments you like on your burger!  

Yum!

Hamburger Ramen Soup

1 lb ground chuck

3 packets Beef Flavored Ramen Noodles

3 packets Oriental Flavored Ramen Noodles

4 tbsp lite soy sauce

1 tbsp Chinese hot mustard

4 tbsp duck sauce 

1 tsp Chinese Five Spice powder

1 tbsp crystallized ginger

16 oz pkg frozen broccoli, cauliflower & carrots combination (or Oriental veggie mix)

1 cup frozen mixed vegetables (peas, carrots, corn, green beans, etc)

8 1/2 cups water

Brown and crumble the ground chuck in a large Dutch oven. Drain and discard any grease. 

Add the 6 spice packets from the Ramen noodles (only use 4 if you need to cut back on your sodium), the soy sauce, hot mustard, duck sauce, five spice powder and crystallized ginger. Stir in the frozen vegetables and the water. 

Bring to a boil and cook 5 minutes or until veggies are done. Stir in the Ramen noodles and cook about 2 minutes or until noodles are just cooked....do not overcook the noodles! Serve immediately.

This is quite possibly my favorite noodle soup of all time. It makes enough to serve 4 normal people, but John likes it so much he can easily eat half of it by himself AND he'll even eat the leftovers for breakfast!  

Note:  I use the leftover packets of hot mustard and duck sauce that come with our Chinese take-out for this recipe!    

Black Beans and Rice

2 cans Black Beans
1 teaspoon cumin
1/4 cup catsup
1 tablespoon diced pickled jalapenos
Hot, cooked Rice

Pour the black beans into a large skillet.  Add the cumin, catsup and jalapenos and stir until well combined.  Cook over medium-high heat until the mixture comes to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally.

Serve the beans over the hot rice.  I like them with a dollop of sour cream.  Delicious, quick and easy.

Option 1:  Add 1/2 cup meat drippings from Roast Pork.  My favorite!
Option 2:  Saute a small chopped onion in a bit of bacon grease until translucent, before adding the beans to the skillet and proceeding as listed above.  Add some chopped bell pepper to the onions if you wish.
Option 3:  Substitute 1/2 cup Salsa for the jalapenos.

Cuban Style Slow Cooked Pork

5-6 lb. Boston Butt

1 tsp Adobo seasoning with Pepper

2 packets Sazon with Cilantro and Tomato

1 tbsp minced roasted garlic

1 large red onion, halved and cut into thick slices

3 or 4 shakes Liquid Smoke

1/4 cup water

Rinse the pork butt and place in the crockpot. Sprinkle with Adobo and Sazon seasonings. Smear minced garlic over the top and add the sliced onions. Shake on the Liquid Smoke and pour the water into the bottom of the crockpot. Cover and cook on high for about 6 hours. 

Remove the pork and let cool enough to handle, then remove the fat, tearing the meat into chunks.  

Yummy!  Excellent with Black Beans and Rice.

Granny's Cream of Tomato Soup and Grilled Cheese Sandwiches

1 can Campbell's Tomato Soup
Milk
4 slices Bread
2 slices Kraft American Cheese
Butter

Open the Campbell's soup and spoon it into a small pot.  Fill the empty soup can with milk.  Whole milk - not Skim!  Stir well.  Set the pot over medium-high heat and, stirring occasionally, warm it until it's just about to boil.

Meanwhile, unwrap the cheese slices and place each one between 2 slices of bread.  Melt a little butter on a griddle over medium-high heat.  Place the sandwiches in the melted butter and cook until the bottom side is golden brown.  Flip and cook until that side is toasty.

Now, pour your hot, creamy Tomato Soup into bowls and top each with a pat of butter.  Cut the sandwiches into 4 triangles each and serve with the soup.  A perfect lunch for 2!

There are definitely better tomato soups than Campbell's and I've made Tomato Soup from scratch that was awesome.  But only Campbell's will do for this meal.  It's the way Granny made it.  Also, the sandwiches must be cut into 4 small triangles.  This is comfort food!

Mocha Cream Torte

Daddy said this was the best cake he’d ever tasted in his life!  - 1982

CRUNCH LAYER:

1 ½ cups graham cracker crumbs

¾ cup firmly packed brown sugar

½ cup finely chopped nuts

1 tbsp instant mocha coffee mix

¾ cup melted butter

CAKE:

1 pkg Pillsbury Dark Chocolate Cake Mix

1 ¼ cups water

¼ cup softened butter

3 eggs

FROSTING:

3-oz pkg cream cheese, softened

2 tbsp butter, softened

2 cups powdered sugar

1 tbsp instant mocha coffee mix

1-2 tbsp half and half

Heat oven to 350^ F.  Grease and flour three 8 or 9-inch round pans.  In large bowl, combine crunch layer ingredients until crumbly.  Press 1/3 (about 1 cup) crunch mixture into each prepared pan.

In same bowl, blend all cake ingredients until moistened; beat 2 minutes at highest speed.  Pour batter evenly over crunch layers.  Bake at 350^ for 25 to 30 minutes; or until a toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.  Cool completely.

In small bowl, blend all frosting ingredients until smooth.  Place one layer, crunch side up, on serving plate; spread with 1/3 of the frosting.  Repeat with remaining layers and frosting.  Serves 16.

Chinese Pot Roast

4 pound boneless beef roast (chuck or eye of round)
2 teaspoons garlic salt
2 teaspoons black pepper
1 teaspoon dry mustard powder
1 tablespoon olive oil
2 1/2 cups water
3/4 cup Low Sodium Soy Sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water

Preheat the oven to 325^F.  

Coat the roast with garlic salt, pepper and mustard powder.  Heat the oil in a large skillet over medium-high heat and brown the beef well on all sides.  

In a large oven proof casserole dish or baking pan, combine the water, soy sauce, vinegar, honey, ginger and celery seed and whisk until the honey is mixed in.  Place the browned beef in the soy mixture, cover the pan tightly with aluminum foil and bake for about 2 1/2 to 3 hours or until very tender.  

When the roast is done, remove it to a serving plate, tent with foil and keep warm.  Pour the soy sauce mixture into a large skillet and bring to a boil over medium-high heat.  Stir the cornstarch and cold water together to make a slurry and pour that into the boiling liquid.  Whisk until the mixture thickens, about 1 minute.  

Serve the gravy over the sliced beef.

Very good served with hot, cooked rice and broccoli.  Yum!  (from allrecipes.com)

If you use the Eye of Round and slice it thinly, this also makes great Roast Beef sandwiches!

Apple Crisp

Apples:
4 large apples, peeled and thinly sliced
1 tablespoon lemon juice
2 teaspoons flour
1/2 teaspoon cinnamon
1/4 cup sugar
2 tablespoons water

Topping:
1/2 cup quick-cooking oats
1 1/4 cups flour
1/2 teaspoon cinnamon
1 cup brown sugar
Pinch of salt
1/2 cup melted butter

Preheat the oven to 350^F.  Butter a 2-quart baking dish.

In a bowl, stir the sliced apples with the lemon juice, flour, cinnamon, sugar and water and spoon into the buttered baking dish.

In another bowl, combine the oats, flour, cinnamon, brown sugar, and salt.  Stir in the butter until the mixture is crumbly and well mixed.  Sprinkle the topping mixture over the apples.

Bake at 350^ for about 45 minutes or until bubbly and golden brown.  Remove from oven.  Serve warm.

Yum!

Stuffed Bell Peppers

Stuffed Bell Peppers

Ingredients

4 bell peppers

2 lbs ground beef

1 small onion, chopped

1 clove garlic, chopped fine

2 cups cooked rice

1 jar of your favorite spaghetti sauce

½ cup shredded cheddar cheese

Directions

Preheat oven to 350 degrees. Cut tops off bell peppers reserving them for later use, clean out the seeds and par boil the pepper bottoms for about three minutes, or when color has just started to change. Remove peppers from hot water, drain well and place in baking dish. Mix half of the ground beef with salt and pepper and some of the chopped onion, garlic & chopped bell pepper tops, form into meatballs and stuff the bell peppers. Bake 20-25 minutes or until meatballs are done.  Brown the other half of the ground beef in a skillet with the rest of the chopped onions, garlic, bell pepper and salt and pepper to taste. Drain fat. Combine ground beef mixture with cooked rice and sauce, stir well. Remove stuffed bell peppers from the oven and spoon the ground beef and rice mixture around the stuffed peppers, sprinkle with shredded cheese and return to oven for 10-15 minutes until cheese has melted.  

Variation

Par boil bell peppers a minute or two longer until color has changed to dark green, brown all of the ground beef instead of making meatballs then combine all ingredients and stuff the bell peppers with the rice mixture. Bake 15 minutes or until cheese has melted and dish is heated through. 

Donna White Johnson

Pineapple Fried Rice

3 tablespoons lite soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger powder
1/4 teaspoon white pepper
2 tablespoons olive oil
2 cloves minced garlic
1 onion, diced
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup diced ham
3 cups cooked rice (brown or white)
1 can (20-oz) pineapple tidbits, drained
2 green onions, sliced

In a small bowl, whisk together the soy sauce, sesame oil, ginger and pepper.  Set aside.

Heat olive oil in a large skillet or wok over medium high heat.  Add garlic, onion and carrots and cook, stirring often, until the onions are translucent, about 3-4 minutes.  Stir in the corn, peas and ham and cook, stirring constantly until the vegetables are tender, about 3-4 minutes.    Stir in the rice, pineapple, green onions and soy sauce mixture and cook until heated through and well mixed, about 2 minutes, stirring constantly.

This was really good with the Island Pork Tenderloin I made tonight.  My husband considers Fried Rice a side dish, but this would be good for dinner all by itself!  I have to say though that the sauce from the Pork Tenderloin is what made this rice dish so good!

Adapted from a recipe found on Pinterest that linked to this blog:
http://damndelicious.net/2014/06/25/pineapple-fried-rice/

Island Pork Tenderloin

2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 - 2 1/2-lbs total), trimmed
2 tablespoons olive oil
1/3 cup pineapple juice
3/4 cup packed dark brown sugar
2 tablespoons finely chopped garlic
1 tablespoon Tabasco


Preheat the oven to 350^F.

Stir the salt, pepper, cumin, chili powder and cinnamon together in a small bowl and then rub it all over the pork.  Heat the olive oil in a heavy, oven-proof, 12-inch skillet over medium high heat. Brown the pork on all sides, turning occasionally, about 5-6 minutes.  Remove from heat, but leave the pork in the skillet.  Pour the pineapple juice into the skillet.

In a small bowl, stir together the brown sugar, garlic and Tabasco.  Pat the mixture on top of the pork. Place the skillet in the oven and roast the meat for about 20 minutes at 350^ or until it reached 140^ on a meat thermometer inserted in the center.

Remove from oven and let pork stand, loosely covered with foil, for about 10 minutes before slicing.

This was very good (though a bit garlic-y for my taste, so next time I'll reduce the amount of that!)   I served it with Pineapple Fried Rice.  And I will make both again!!

Adapted from a recipe found on Pinterest which linked me to this Blog: http://littlebcooks.blogspot.com/2012/04/island-pork-tenderloin.html  (Thank you Little B!)

Brown Butter and Sage Chicken Chunks

2 boneless, skinless chicken breasts
Salt and Pepper to taste
1/2 cup sage leaves
2 Tablespoons Butter

Cut the chicken into small chunks (about 1-1/2 inches) and sprinkle with salt and pepper.  Melt the butter in large skillet over medium-high heat and cook until the butter begins to brown and turn fragrant.  Add the chicken and sage and cook for about 3 minutes without stirring until the chicken begins to brown.  Stir, turning the chunks and sage to brown evenly, until thoroughly cooked and coated in the butter, about another 3-4 minutes.  Serve hot.

This was very good!  And fast!!  Would definitely make it again.  Found on Pinterest.

Buttermilk Pancakes with Amazing Buttermilk Syrup

Buttermilk Pancakes with Amazing Buttermilk Syrup

PANCAKES:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 Tbsp sugar
1 egg
1-1/2 cups buttermilk
2 Tbsp butter, melted

SYRUP:
1/4 cup butter
1/4 cup + 1-1/2 Tbsp sugar
1/4 cup buttermilk
1/2 tsp baking soda
1/2 tsp vanilla

Sift the flour, baking powder, soda, salt and sugar into a bowl.  Add egg, buttermilk and melted butter and whisk until well combined.  Pour 1/4 cup portions onto a hot, buttered griddle and cook until golden brown on both sides, turning once.  Makes 12 delicious, melt-in-your-mouth pancakes.

For the syrup (and don't skip this because it is so much better than regular syrup with these pancakes!):  In a small saucepan, combine the butter, sugar and buttermilk.  Heat over medium heat until sugar completely dissolves and just before it comes to a boil.  Remove from the heat and stir in the baking soda and vanilla.  It will foam up so be prepared!  Serve hot with the pancakes.  Your tummy will thank you!

These are the BEST pancakes I've ever eaten in my life and the syrup was AWESOME!  I halved the original recipe since it's only John and I for breakfast but we ate them all!  Seriously!

Found on Pinterest and traced to chef-in-training.com.

Seattle Cream Cheese Dogs

Seattle Cream Cheese Dog on the left.

1/4 cup butter
1 large Walla Walla or other sweet onion, thinly sliced
4-oz cream cheese, softened
4 hot dogs, or your favorite sausages
4 hot dog buns
Brown  Mustard

Melt the butter in a skillet over medium heat.  Add the onions and cook slowly until they soften and turn deep brown, about 15 minutes.

Meanwhile, grill or pan-fry the hot dogs and toast the buns.

Spread the softened cream cheese on the buns, top with the grilled hot dogs, onions and brown mustard and serve!  Go Seahawks!  It's Super Bowl Sunday after all!

These were delicious!  This may become my go-to hot dog, cause I really liked them!

Crock Pot Navy Bean Soup

Crock Pot Navy Bean Soup

1 large onion, chopped
2 celery stalks, chopped
2 Tbsp olive oil
1 lb dried navy beans
1 cup mashed potatoes (prepared without milk and butter)
1/2 cup shredded carrot
2 Tbsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
32-oz carton chicken broth
Water
8-oz diced fully cooked ham
2 Tbsp butter
1/4 cup minced fresh parsley, if desired, to garnish

In a saute pan over medium-high heat, cook the onion and celery in the olive oil until vegetables are tender and starting to change color.

Place the washed beans, mashed potatoes, shredded carrot, Worcestershire, salt, pepper, thyme, bay leaves and ham hocks in the Crock Pot.  Add the sauteed onion and celery and the chicken broth.  Add water to cover beans by about 2 inches.  Cover and cook on low for 8-10 hours.

About 1 hour before you're ready to serve the soup, saute the diced ham in the butter until it begins to brown a bit.  Stir into the soup and let cook until dinner-time!  Sprinkle each bowl with parsley if desired.

Good soup!  Adapted from a Taste of Home recipes (Contest-Winning Ham and Bean Soup)

Spiced Rum Cake

Cake:
1 package Duncan Hines Butter Recipe Yellow Cake mix
1 small package instant French Vanilla pudding mix
1 tsp cinnamon
1/4 tsp allspice
Dash nutmeg
4 large eggs
1/2 cup milk
1/2 cup melted butter, cooled
1/2 cup Captain Morgan's Spiced Rum
1 tsp sugar

Preheat oven to 325^F.

Place all ingredients in large mixer bowl and blend well (about 3 minutes on medium-high speed ought to do it).  Meanwhile, grease and flour a 10-inch Bundt pan.  Once your batter is well mixed, spoon it evenly into the prepared pan.  Sprinkle the sugar over the top of the batter and place the pan in the oven for about 60 minutes, or until a toothpick in the center comes out clean.

About 55 minutes into your baking time, prepare the Rum Syrup:

Rum Syrup:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 tsp cinnamon
1/4 - 1/2 cup Captain Morgan's Spiced Rum

In a saucepan combine the butter, water and sugar.  Bring to a boil over medium heat and continue cooking, stirring constantly, for 5 minutes.  Remove from heat and stir in desired amount of rum.

When the cake is done, remove it from the oven, but leave it in the pan.  Using a wooden skewer, poke holes in the hot cake and brush on the glaze, making sure to let some dribble down the edges of the cake inside the pan.  Use about half the glaze and be patient!  Let it soak in before you add more glaze.  Let sit in pan for about 10 minutes.

Turn the cake out onto a serving plate and brush the rest of the glaze on the top of the cake, letting the syrup absorb into the cake between brushings.  Be patient!

Let the cake cool completely before serving.  This cake is awesome made the day before you serve it. Great with a dollop of whipped cream or ice cream!

Grinch Cookies

I found this recipe on Pinterest and could not resist making them!  They were so cute....plump little crinkled green cookies glistening with powdered sugar with a red candy heart in the center!  Any Grinch fan would love these!

Grinch Cookies

1 box French Vanilla cake mix
1/2 cup vegetable oil
2 eggs
1 drop green food coloring
Confectioner's sugar for dusting/sprinkling
Heart Shaped decorating candies/sprinkles

Preheat the oven to 350^F.

Cream together the cake mix, oil, eggs and food coloring until it's completely mixed and forms a ball of dough in the bowl of the mixer.  Refrigerate for 15 minutes.

Drop by tablespoons into the confectioner's sugar and roll into balls.  Place on parchment lined baking sheet about 2 inches apart and press a heart into the center of each ball.  Bake for 8 minutes or until just set.  (Mine took closer to 10 minutes!)  Let cool on the cookie sheet for at least 2 minutes before attempting to transfer them to a wire rack.  They are very soft and will fall apart if you try to do this before they are cool enough!  Trust me, I mangled several before I realized what I was doing. They oozed between the wires and fell apart.  :-(

So...mine did not look like the pleasingly plump little morsels on Pinterest....mine spread and were much flatter and all the confectioner's sugar completely dissolved into the cookies.  I was a little disappointed, but they were still tolerably cute.  And they tasted pretty good, though they do not keep well at all.  They dry out really quick, but since they only make a couple dozen cookies, that shouldn't be a problem for anyone who has kids!

If I were to make them again, I would use a scant 1/2 cup of melted butter instead of the oil and use the Non-Melting Confectioner's Sugar from King Arthur Flour.

Cinnamon Baked Doughnuts

Spray doughnut pans (makes 12 doughnuts) with Baking spray with flour, such as Baker's Joy and set aside.  Preheat the oven to 350^F.

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1 extra-large egg, lightly beaten

1 1/4 cups whole milk

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping:

8 tablespoons (1 stick) unsalted butter

1/2 cup sugar

1/2 teaspoon ground cinnamon

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

This is an Ina Garten recipe...and I trust Ina!  These were good and easy and John loved them!  However, I personally think they were way too sweet, so if I ever made them again I would reduce the sugar by at least half.  The recipe also makes more than the 12 doughnuts indicated in the directions.  I filled my doughnut pans and had enough batter left over to make 8 muffins.  I would also decrease the nutmeg (or leave it out entirely) since it seemed to overpower the cinnamon.  

Indian Tacos

Indian Tacos

For the Frybread:

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• ½ cup water
• Additional ¼ cup flour for shaping
• 2 cups oil for frying

For the Indian Tacos:

• 4 cooked frybreads
• Cooked pinto beans  (I just added a can of chili beans to my taco meat)
• Taco meat (I used 1 lb of ground chuck with a packet of Taco Seasoning)
• shredded cheese
• lettuce, tomato, onion
• hot sauce, pickled jalapenos, sour cream

1. Whisk the flour, baking powder and salt together. Combine milk and water in a separate cup.
2. Add wet ingredients to flour mixture and stir with a fork to mix well. You will have a soft dough.
3. Flour your countertop well with the remaining ¼ cup flour and coat your hands, too.
4. Shape the dough into a cylinder and cut into 4 pieces.
5. Pat each piece out into a circle about ⅓" thick (1 cm) and 6" across.
6. Heat the oil to 350 degrees F and fry breads one at a time, for about 2 minutes on each side.
7. Drain upright.
8. Serve topped with beans, meat, cheese, and vegetables of your choice.

Recipe from http://hilahcooking.com/indian-taco-recipe/

I was a little worried about making the Frybread since I usually don't have much luck with biscuit/pie doughs.  I'm too heavy handed I guess, but this recipe was easy and they turned out great!  I highly recommend Hilah's Video (see page link above)...she made me feel very comfortable with the dough and frying it!  

Bottom Line....these are great and I will be making them again!  

Browned Butter Mashed Potatoes

1/2 cup butter
4 large Yukon gold potatoes, peeled and cut into 2-inch pieces
Salt, to taste
1/4 cup buttermilk
1/4 teaspoon pepper
3 tsp minced fresh parsley

Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl. (Butter will continue to darken if left in saucepan.) Remove and reserve 1 to 2 Tbsp. browned butter.

Bring potatoes, salt, and enough water to cover the potatoes to a boil in a saucepan over medium-high heat; boil until tender, about 15 minutes. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

Mash potatoes with a potato masher to desired consistency. Stir in remaining browned butter, buttermilk, pepper, and more salt, if needed, stirring just until blended.

Transfer to a serving dish. Drizzle with reserved 1 to 2 Tbsp. browned butter. Garnish, if desired.

Note: To make ahead, prepare recipe as directed through Step 3. Place in a lightly greased 2 1/2-qt. ovenproof serving dish; cover and chill up to 2 days. Let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes or until thoroughly heated. Drizzle with reserved brown butter, and garnish, if desired.

This is a Southern Living recipe and it's very tasty!  The recipe also called for regular milk, but I omitted it, because I like my mashed potatoes thick and kind of lumpy. 

Herb Fried Chicken with Black Pepper Gravy

FOR THE CHICKEN COMBINE:

1 cup all purpose flour

2 tsp minced fresh parsley

1 tsp dried thyme

1 tsp black pepper

1/2 tsp kosher salt

3/4 cup buttermilk

4 boneless, skinless chicken breasts cutlets

Canola oil

FOR THE PEPPER GRAVY COOK:

1 tsp minced garlic

2 Tbsp all purpose flour

1 tsp coarsely ground black pepper

1 cup milk

1/2 tsp dried thyme

1 1/2 tsp chicken bouillon granules

For the chicken, combine flour, parsley, thyme, pepper, and salt in a shallow dish.  Place buttermilk in a second shallow dish.  Dredge chicken in flour mixture, dip in buttermilk, then dredge again in flour mixture.  Chill coated breasts on a rack placed over a baking sheet at least 5 minutes. 

Heat 1/4 inch oil in a saute pan over medium-high until shimmering.  Fry chicken until golden on one side, about 6 minutes.  Flip chicken and fry until brown and cooked through, 5-6 minutes more.  Transfer chicken to a plate and tent with foil.  

Pour off all but 1 Tbsp. oil.  For the pepper gravy cook garlic in same saute pan over medium-high heat until fragrant, about 1 minute.  Whisk in flour, pepper and thyme; slowly whisk in milkand bouillon granules.  Boil gravy, whisking constantly, until thick, 2-3 minutes.  Serve gravy over chicken.

Adapted from a recipe found on Pinterest.  The chicken was delicious!  The gravy needed help so I added the chicken bouillon trying to give it some flavor.  Served with Browned Butter Mashed Potatoes and Corn Niblets.  I'll definitely make the chicken again!  

Orange Pancakes with Sunshine Orange Sauce

2 cups biscuit mix
3 tablespoons plus 1/4 cup sugar, divided
2 large eggs
1 1/2 cups orange juice, divided
3/4 cup milk
1 1/2 teaspoons cornstarch

Combine biscuit mix and 3 Tbsp sugar in a large bowl; make a well in center of mixture. 

Combine eggs, 3/4 cup orange juice, and milk in a small bowl, stirring well; pour into well of biscuit mix mixture, stirring just until moistened.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side.

Meanwhile, in a small saucepan, mix the remaining 1/4 cup sugar, cornstarch, and remaining 3/4 cup orange juice; bring to a boil over medium heat, stirring constantly; boil 1 minute.

Serve pancakes with warm orange sauce.

Seriously, these may be the BEST pancakes I've ever eaten in my life!  I loved them!!  From Mr. Food.

Blueberry Lime Muffins

2 cups Bisquick
1/2 cup brown sugar
1 tsp grated lime peel
3/4 cup milk
1/2 cup melted butter
1 egg
1 cup fresh (or frozen) blueberries
1/2 cup powdered sugar
1 Tbsp fresh lime juice
Additional grated lime peel, if desired

Heat the oven to 400^F.  Place paper baking cups in each of 12 regular sized muffin cups (or spray with Pam).

In a large bowl, stir Bisquick, brown sugar and 1 tsp lime peel.  In small bowl, stir milk, butter and egg with a fork or whisk until well blended.  Make a well in center of dry ingredients and stir in egg mixture just until all ingredients are moistened.  Stir in blueberries.  Divide batter evenly among muffin cups, filling each three-fourths full.

Bake 16-18 minutes or until golden brown and a tooth pick inserted in the center comes out clean.  Cool 5 minutes; remove from pan to cooling rack.

Meanwhile, in small bowl, mix powdered sugar and lime juice (plus lime peel if desired) until well blended. Drizzle over muffins.  Serve warm or at room temperature.

Nice lime flavor!  From bettycrocker.com

Oatmeal Brown Sugar Pancakes

2 cups Bisquick
1/2 cup quick cooking oats
2 Tbsp brown sugar
1 1/4 cups milk
2 eggs
1/2 tsp cinnamon

Combine all ingredients and stir until batter is smooth.  Heat a greased griddle and pour about 1/4 cupful of batter for each pancake onto it.  Cook until the pancakes begin to bubble and the edges start to look dry then flip them and cook until the other side is browned.

Serve hot with butter and syrup.

This made about 15 pancakes and they were very good!    Adapted from recipe found at www.bakingjunkie.com.