Thursday, March 12, 2015

Blueberries 'n' Cream Cake

Blueberries 'n' Cream Cake

  • 10 vanilla cream-filled snack cakes (Twinkies)
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sifted powdered sugar
  • 2 (8-ounce) containers frozen whipped topping, thawed
  • 1 (21-ounce) can blueberry pie filling

  1. Slice cakes in half lengthwise; place in a single layer in a 9- x 13-inch pan.
  2. Beat cream cheese and sugar at medium speed with an electric beater until smooth, about 1 minute. Fold in 1 container of whipped topping; spread mixture over cakes. Spoon pie filling over cream cheese mixture. Spread with remaining container of whipped topping. Cover and chill at least 2 hours before serving.

This was OK...but not my thing.  Recipe from Mr. Food.

Cottage Scrambled Eggs

Cottage Scrambled Eggs

3 eggs
1/4 cup cottage cheese
Salt and Pepper

Put eggs and cottage cheese in blender.  Season with salt and pepper and blend until smooth.

Melt enough butter in a small skillet to cover the bottom of the pan.  When the butter starts to sizzle add the eggs and cook gently, pushing the cooked egg to the center until it's all cooked.

These were good!  Recipe found on Pinterest.

Says you can also mix it with a fork or whisk but the cottage cheese curds will remain whole.  I think I'll try that next time.

Caramel Toffee Banana Bread

Caramel Toffee Banana Bread

1/2 cup (1 stick) salted butter, room temperature
1 1/2 cups sugar
2 eggs
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed
1/3 cup Hershey’s caramel syrup
1/2 cup Heath toffee chips

Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Mix in bananas, caramel, and toffee chips. Pour into greased loaf pan and bake for approximately 60 minutes, or until toothpick inserted into center comes out clean.

This banana bread was OK but no where near as good as my usual.  I don't remember where I found the recipe....I clipped it and stuck it in my "To Try" file and it's been there a really long time!

Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

1 cup fresh raspberries or frozen, thawed
3 Tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 cup sour cream
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds

1/4 cup confectioners’ sugar
1-1/2 teaspoons whole milk
1/4 teaspoon vanilla extract

In a bowl, combine raspberries and brown sugar; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In a small bowl, whisk the egg, sour cream, butter and vanilla.  Stir into dry ingredients just until moistened. Batter will be dense.

Spoon half the batter into a greased and floured 8 inch round baking pan.  (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.)  Top with raspberry mixture.  Spoon the remaining batter over raspberries. (Again, it will seem like there is not enough batter.  Just swirl it around gently, you don’t have to completely cover the raspberries.) Sprinkle with almonds (I did not have sliced almonds as the recipe called for so I just coarsely sliced whole almonds, worked fine.)
Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 15 minutes before removing from pan.  During the cooling time, carefully run a sharp knife around the edges to loosen them.  

In a small bowl, combine the icing ingredients; drizzle over the coffee cake and serve.

This was good.  Not great, but good.  Recipe from Taste of Home (found on Pinterest),

Stuffing Topped Pork Chops

Stuffing Topped Pork Chops

6 boneless pork chops (3/4-inch thick)
1 package Pork or Chicken Stuffing mix (I used Stove-top Low Sodium Chicken)
Onion Powder
2 Tbsp olive oil
1 can Cream of Chicken with Mushroom Soup
1/3 cup milk

Preheat the oven to 350^F.  Make the stuffing according to the package directions and set aside.

Season the pork chops with Pepper and Onion Powder.  I pounded mine first to make them a little thinner and more tender!  Heat the oil in a large skillet and brown the chops well on both sides.  Do not over cook them....they will finish cooking in the oven.

Arrange the chops in a 9x13-inch pan.  Spoon 1/2 cup stuffing over each chop, mounding slightly.  Mix the soup and milk and pour over the stuffing topped pork chops.  Cover with foil and bake for 40-45 minutes.

These were really good!  I'll definitely make them again!  Recipe found on Pinterest.

Saturday, February 21, 2015

Buttermilk Pancakes with Amazing Buttermilk Syrup

Buttermilk Pancakes with Amazing Buttermilk Syrup

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

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

Chicken Fricassee

Chicken Fricassee

1 chicken, cut into serving pieces (I've also used boneless, skinless breasts)
3/4 cup all-purpose flour
1/2 tsp garlic powder
1 tsp lemon pepper seasoning
1 tsp ground thyme
1 tsp paprika
Salt & Pepper to taste
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/3 cup sherry
Chicken broth
3 Tbsp all-purpose flour
1 cup heavy cream + enough to make roux
Chopped Parsley

Rinse and pat dry the chicken pieces.  Place the 3/4 cup flour, garlic powder, lemon pepper, thyme, paprika, salt and pepper in a plastic zip-loc (or paper) bag and shake to mix.  Drop in the chicken a few pieces at a time and shake to coat evenly.  Set coated chicken aside.

In a large, heavy skillet, heat the oil and butter until butter is melted and the pan is hot over medium-high heat.  Brown the chicken a few pieces at a time (don't crowd them!) until well browned on all sides.  Remove chicken to a plate and keep warm.

Add the onion, celery, and bell pepper to the skillet and cook until the onion is translucent and beginning to change color.  Stir in the sherry to deglaze the pan, stirring to loosen the browned bits.  Return the chicken to the pan and add enough chicken broth to just cover the chicken.  Bring to a boil, reduce heat and simmer with a tight fitting lid for 30 minute to 1 hour.  Chicken should be nearly (but not quite) falling off the bone.  Remove the chicken to a serving plate and keep warm.

Make a roux with the 3 Tbsp flour and enough cream to smooth it out  and whisk into the boiling liquid in the skillet.  Add the remaining cream and cook, stirring frequently until it begins to thicken a bit to make a rich gravy.  Pour over the chicken on the serving plate and sprinkle with parsley.  Serve over hot, buttered rice.

This is comfort food!  It is so divinely delicious!