Friday, May 30, 2008

Paula Deen's Sour Cream Pound Cake

1 stick butter, room temperature
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

Also, Paula Deen has a recipe for shortcake, but I've never tried it, so I don't know if it's good, but her recipes usually are. Go to www.foodnetwork.com.

Thursday, May 29, 2008

request.

I'm hoping someone has a grat recipe for the shortcake in strawberry shortcake. I really want to make homemade but have never done it before.

Wednesday, May 21, 2008

Strawberry Italian Ice

As you may know, Devin is Lactose intolerant, so he loves this kind of stuff.......but this is REALLY good, and low fat!!

1 Cup sugar
3/4 cup water
1 Tbsp. Finely Shredded Orange Peel
2 tsp. Finely shredded Lemon Peel
1 1/2 tsp. Finely shredded Lime Peel
1/3 cup orange juice
3 tbsp. lemon juice
2 Tbsp. lime juice
4 cups sliced strawberries

1. In a medium sauce pan combine sugar, water, and all shredded peels. Bring to boil, reduce and simmer 5 minutes uncovered. Let cool slightly, strain and add juices.
2. In blender or food processor combine half of strawberries and half of juice mixture. Cover and blend with several on/off turns until nearly smooth (leave some small chunks of strawberries). Pour into a freezer safe container. Repeat with other half. Freeze until solid (6-8 hrs)
3. Let stand about 20 mins or until soft enough to scrape out. Makes 8 servings.

Ribeye Steaks with Chipotle Butter

We just tried this, and it's pretty good!

2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
1/4 tsp. Adobo sauce (buy the smallest can of chipotle chilies in adobo sauce possible)
4 8-10 oz boneless beef rib eye steaks, cut 1 inch thick
1 recipe Chipotle Butter
Fresh Cilantro or Parsley

1. In a bowl stir together cumin, paprika, salt, and pepper. Stir in olive oil and adobo sauce (from the canned chipotle pepper used in Chipotle Butter) until a paste forms. Spread spic mixture onto both sides of steaks.
2. Grill steaks on rack of an uncovered grill directly over medium heat, turning once until desired doneness. Allow 14 to 18 minutes for medium. Serve with Chipotle Butter. Makes four servings

Chipotle Butter: Stir together 1/4 cup softened butter, 1 tbsp. finely chopped shallots, 2 tsp. snipped fresh cilantro, 1 1/2 tsp. lime juice, and 1 teaspoon finely chopped chipotle chili pepper in adobo sauce.

Monday, May 19, 2008

better homes and gardens "Chocolate-Cream Cheese Frosting"

This is my favorite!

1-8oz cream cheese, softened
1/2 cup butter, softened
1/2 unsweetened cocoa powder
2 tsp. vanilla
2 cups sifted powdered sugar
3- 31/2 cups addtional sifted powdered sugar

In large bowl combine all ingredients except for powdered sugar, beat until light and fluffy. Gradually add the 2 cups sifted powdered sugar, beating well. Gradually add the rest of the sifted powdered sugar until it reached spreading consistency. This frosts tops and sides of to or three 8 to 9 inch cakes. (Halve this recipe for a 13X9 inch cake).

Best Ever Chocolate Cake (better homes and gardens)

3/4 cup butter, softened
3 eggs
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 cups sugar
2 tsp. vanilla
1 1/2 cups milk
1 recipe frosting

1. Allow butter and eggs to stand at room temperature for about 30 mins (this will help your cake not fall during baking). Meanwhile, lightly grease bottoms of three 8 inch round cake pans or two 9 inch round cake pans or 8X8X2 inch pans. Line bottom of pans with wax paper. Or grease one 13X9 in baking sheet. Set pans aside.
2. Preheat oven to 350. In a mixing bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
3. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 mins. or until combined. Scrape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (one minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pans.
5. Bake round cakes 30 to 35 minutes; bake square or rectangular pans for 35 to 40 minutes.
6. cool cake in pan for 10 minutes. Remove from pans. Peel off waxed paper. Cool completely. Frost with desired frosting. Cover and store cake in refrigerator.

Thursday, May 15, 2008

Rumbi Voodoo Chicken Salad

Candace this one is for you! This recipe was on Good Things Utah yesterday.

Salad:
3 cups lettuce mix
2 Tbsp. Feta Cheese
2 Tbsp. Tomatoes, diced
1/4 cup Tortilla Strips
1/2 cup Voodoo Dressing
1/2 cup Hot Chicken Breast, diced

Procedure: Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottome over the lettuce mixture. Place the salad dressing ina container on the side. Sprinkle the chicken down the center of the salad.

Voodoo Dressing:
1/4 cup Dijon Mustard
1/4 cup Fresh Lime Juice
1/4 cup Chili Paste
2 Tbsp. Crushed Red Pepper Flakes
3/4 cup Lite Mayo
1 1/2 cups Sesame Oil
1 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 1/2 cups White Sugar
1/4 cup Garlic, minced
1/3 cup Ginger, pureed

Procedure: lace all ingredients into a large bowl except the ginger. Using an electric mixer, mix for 1 1/2 minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the gigner is totally mixed.

Wednesday, May 14, 2008

Chicken Broccoli Casserole

This is another Datwyler Favorite!

Ingredients:

1 qt. Broccoli (I use one lg. head)
5-6 Chicken Breasts, cooked and shredded (I think I use 3-4 depending on size of chicken)
3 cans Cream of Chicken Soup
1 ½ cups Sour Cream (This actually calls for 1 1/2 cups Mayo but as you all know I hate Mayo but I've had it both ways and I honestly can't tell the difference.)
1 ½ tsp. Lemon Juice
¾-1 tsp. Curry Powder (I use 1 tsp. but we really like curry)
1 cup Sharp Cheddar Cheese, shredded
1 cup Fresh Bread Crumbs (I use dry and it works great)
2 Tbsp. Butter

Directions:

Step 1: Cook broccoli in boiling salt water until a little tender and drain. (You don't want to cook the broccoli too much because you will be cooking it again in the oven. )
Step 2: Butter a large baking dish and place broccoli in dish. Put chicken on top of broccoli and lightly salt and pepper.
Step 3: Combine soup, sour cream, lemon juice, and curry powder. Pour over chicken. Sprinkle cheese on top.
Step 4: Melt butter and toss with bread crumbs. Sprinkle on top of cheese. Bake at 350° uncovered for 30-35 minutes.

Saturday, May 10, 2008

Capelini Pomodoro

I love Olive Garden and this recipe is one of my favorites there! It is so easy! It would be great for those gardener's out there who end up with a ton of tomatoes in the summer. It's a great way to use those tomatoes besides making salsa. This is also very healthy (I'm kind of on a health kick right now).

8 medium tomatoes
11 fresh basil leaves
2 cloves of garlic
6 T. extra virgin olive oil
salt and pepper to taste
14 oz. angel hair pasta (I use the Barilla Plus pasta, much healthier and it's tastes great)

Cook angel hair according to package instructions. Chop tomatoes to 1/2 in. pieces. Chop basil, mince garlic. Combine all ingredients (except noodles). The recipe says to combine cooked noodles and sauce and heat through. I chose to heat the sauce separately. I cooked it until tomatoes were tender. Next time I make this I'm going to put tomatoes in boiling water for 20 seconds; so I can remove the skin, but you don't have to. Pour sauce over noodles and top with fresh grated parmesan cheese and serve.

John wouldn't enjoy this meal, he's a "where's the meat" kind of guy. But my girls and I really enjoyed it. So, maybe this is a chick food recipe.

Wednesday, May 7, 2008

Apple Walnut Salad

One of my favorite green salads.
4 apples, coarsely chopped (whatever apple are your favorite)
2 (16 oz) bags mixed salad greens
1 (6 0z) gorgonzola cheese
3/4 cup pomegranate seeds or craisins
1 recipe candied walnuts
1 recipe winter salad dressing

(Feel free to add any or take away any ingredients. I like to play around with the stuff in it to mix it up. I frequently add avocado.)

If making ahead of time put chopped apples in orange juice or lemon juice.

Candied walnuts
1 T. butter
1/3 cup sugar
1 cup walnuts

Melt butter in sauce pan. When melted add sugar and walnuts; stir until walnuts are browned

Winter salad dressing
1/2 cup red wine vinegar
1/2 cup oil
1 tsp. salt
1 tsp. ground pepper
1 clove garlic, minced
1/2 honey or sugar

Combine ingredient in a plastic container and shake vigorously.

Tuesday, May 6, 2008

Sunday Chicken

This is just a really easy great recipe, hence the name it's great for an easy Sunday dinner.

4 - 6 Chicken Breasts, (I think that using fresh makes a huge difference on taste for this)
2 cans Cream of Chicken Soup, condensed
1 envelope Dry Onion Soup Mix
1 cup Sour Cream

Place chicken in greased slow cooker. Mix cream of chicken soup and onion mix then pour over chicken. Cover and cook on low heat for 6-8 hours. One hour before serving stir in sour cream. I also think that this would taste great with mushrooms added.