It's fall again... and I love recipes with pumpkin & apples. This is the best cake ever and super easy... I got this recipe from my sister Danielle. I make muffins similary close to this recipe but without the glaze... they are yummy too....what the heck I might as well post that recipe too :) enjoy
Pumpkin cake with apple cider glaze
1 box yellow or white cake mix
1 15 oz. can pumpkin
1/4 cup water
1/2 t pumpkin pie spice
Apple cider glaze
1/2 c apple cider (or apple juice)
1 to 1 1/2 cups powdered sugar
Preheat oven to directions on cake mix. Mix cake mix, pumpkin, pumpkin pie spice & water with mixer until blended. Pour into greased 9x13 inch pan. Follow the directions on the cake mix box until cake is done and toothpick inserted comes out clean.
Cool cake for 10-15 minutes. Whisk together the apple cider (or apple juice) and powdered sugar. You need a really thin mixture, and pour over warm cake. Let sit for around 30 minutes to 1 hour for glaze to soak in... enjoy
Pumpkin muffins
1 box carrot cake (or spice cake mix)
1 15 oz. can pumpkin
1/3 cup water
Mix all ingredients together with a wooden spoon mixing well. Scoop mixture 2/3 full into muffin tins lined with paper liners. Bake for around 15-20 minutes or until a toothpick inserted comes out clean. Enjoy
Saturday, September 24, 2011
Tuesday, September 20, 2011
Orange Curry Chicken
I just discovered Curry... and it is soooo yummy.. I got the mild kind... but apparently there is mild, medium and hot.... on a mission to find the other kinds... this girl likes a little spice in her life :)
Add whatever veggies you like or have on hand. Serve this over cooked rice (white or brown your choice).. enjoy
Orange Curry Chicken
1 lb boneless skinless chicken breasts
1/2 cup orange juice
1 package fresh stir fry vegetables
1 pkg sliced fresh mushrooms
1/2 cup chicken stock
soy sauce to taste
3 T brown sugar
splash of sesame oil
olive oil
1 T. cornstarch dissolved in 1 T. cold water
cooked rice
seasonings of your choice ( I used red pepper flakes, curry powder, garlic powder, seasoned salt & pepper)
Cut chicken in 1" pieces. In large skillet add olive oil and when hot add chicken. Season with salt & pepper. Cook quickly until done. Transfer to a bowl and cover to keep warm. Add a little more olive oil then add fresh vegetables & mushrooms. Add seasonings and cook over medium high heat until 3/4 of the way done. Add orange juice and chicken stock, a little soy sauce and splash of sesame oil. Cook until vegetables are done, adding chicken and any juices back into the pan. Sprinkle with brown sugar. Add cornstarch and water mixture stirring until sauce is thickened. If sauce is too thick thin with addtional chicken stock. Serve over cooked rice. Enjoy
Add whatever veggies you like or have on hand. Serve this over cooked rice (white or brown your choice).. enjoy
Orange Curry Chicken
1 lb boneless skinless chicken breasts
1/2 cup orange juice
1 package fresh stir fry vegetables
1 pkg sliced fresh mushrooms
1/2 cup chicken stock
soy sauce to taste
3 T brown sugar
splash of sesame oil
olive oil
1 T. cornstarch dissolved in 1 T. cold water
cooked rice
seasonings of your choice ( I used red pepper flakes, curry powder, garlic powder, seasoned salt & pepper)
Cut chicken in 1" pieces. In large skillet add olive oil and when hot add chicken. Season with salt & pepper. Cook quickly until done. Transfer to a bowl and cover to keep warm. Add a little more olive oil then add fresh vegetables & mushrooms. Add seasonings and cook over medium high heat until 3/4 of the way done. Add orange juice and chicken stock, a little soy sauce and splash of sesame oil. Cook until vegetables are done, adding chicken and any juices back into the pan. Sprinkle with brown sugar. Add cornstarch and water mixture stirring until sauce is thickened. If sauce is too thick thin with addtional chicken stock. Serve over cooked rice. Enjoy
Monday, September 19, 2011
Pineapple Angel Food Cake
I got this recipe out of a cookbook written by Marsha at "The Better Baker" blog. Check her and her delicious recipes out here. Her cookbook is absolutely wonderful. It has the best sounding and many very easy recipes to choose from. I had the chance to meet Marsha & Angie from a http://www.alilcountrysugar.blogspot.com/ . Check both of their blogs out.. What an absolute treat to meet these fellow food lovers and bloggers. They both inspire me with their talent. Thank you ladies.... :) Thinking that since fall is here.. time to meet again :) This is the first of many many things that I want to try from her. Thanks Marsha :) enjoy
Pineapple Angel Food Cake (courtesy of "the Better Baker")
1 box Angel food cake mix
1 can 20 oz. crushed pineapple
Heat oven to 350. In large bowl add dry cake mix, and pineapple. With wooden spoon (don't use a mixer) stir until combined the batter. Pour into a ungreased 13x9 cake pan and even out. Bake for around 30 minutes or until toothpick inserted comes out clean. Remove from oven and cool (the center might sink in a little which is fine), cut into squares and serve. Good also with whipped topping... enjoy
Pineapple Angel Food Cake (courtesy of "the Better Baker")
1 box Angel food cake mix
1 can 20 oz. crushed pineapple
Heat oven to 350. In large bowl add dry cake mix, and pineapple. With wooden spoon (don't use a mixer) stir until combined the batter. Pour into a ungreased 13x9 cake pan and even out. Bake for around 30 minutes or until toothpick inserted comes out clean. Remove from oven and cool (the center might sink in a little which is fine), cut into squares and serve. Good also with whipped topping... enjoy
Friday, September 16, 2011
Monster Mash (payday mix)
This is not cooking this is throwing together... but that being said this stuff is so addicting... I remember the first time I heard about it.. I was like you put what together and it tastes how??? It sounds gross but in the name of fairness I thought I would try it.. and voila... been eating it every fall since.... 2 ingredients and snackable yumminess :)
You can instead of candycorn use the autumn fall mix (the stuff with the little pumpkins that are made out of the candy corn mixture) sometimes candy corn and the autumn fall mix are mixed together all in one... and the peanuts you can use dry roasted, red skin, or regular old party peanuts (just make sure they are shelled)... this stuff tastes like a payday candybar but only better. I keep small bowls mixed up on my counter top.. the only problem is that I grab a handful everytime I walk by which is NOT a good idea for my never ending diet... LOL enjoy
2 bags of candycorn (or Autumn fall mix)
1 jar of peanuts
Mix together and serve.. enjoy
You can instead of candycorn use the autumn fall mix (the stuff with the little pumpkins that are made out of the candy corn mixture) sometimes candy corn and the autumn fall mix are mixed together all in one... and the peanuts you can use dry roasted, red skin, or regular old party peanuts (just make sure they are shelled)... this stuff tastes like a payday candybar but only better. I keep small bowls mixed up on my counter top.. the only problem is that I grab a handful everytime I walk by which is NOT a good idea for my never ending diet... LOL enjoy
2 bags of candycorn (or Autumn fall mix)
1 jar of peanuts
Mix together and serve.. enjoy
Wednesday, September 14, 2011
Chocolate Toffee Cake
I so love chocolate & toffee... love love love them :) I make this snack cake often but usually don't put the toffee... then I was thinking I wanna jazz this up and in the cupboard I looked and toffee Heath bars... bingo.. that was it...( I buy the ones with chocolate and toffee they do sell just the toffee bits but again I LOVE CHOCOLATE)...
I make lots of versions of this cake...
Chocolate peanutbutter snack cake
I leave out the toffee & chocolate chips (and cinnamon) and add 1/2 cup melted peanut butter (I melt it for 30 seconds in the microwave) and then I sprinkle on peanut butter chips on the top...
I have put white & chocolate chips on the top (I leave out the toffee chips)
I have left out the toffee and added nuts and coconut to the batter and sprinkled the top with chocolate chips, nuts and coconut... (watch the coconut it can burn easily) I usually cover it with foil the last 10 minutes of baking when I add coconut to the cake.
Sometimes I really go crazy and add more toffee Heath bars and chocolate chips to the batter and on top... I have added cut up candy bars to this cake anything goes...use what you like... enjoy
Chocolate Toffee Cake
1 2/3 cups flour
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cocoa
1 t baking soda
1/2 t salt
1 cup water
1/3 cup vegetable oil
1/3 cup sour cream
1 t white vinegar
2 dashes cinnamon
1 t vanilla
1/2 cup chocolate chips (more if you want to add them to the batter)
1/2 cup Heath bars(more if you want to add them to the batter)
Preheat oven eo 350. In 8x8 square pan, mix with fork (or whisk) flour, both sugars, cocoa, baking soda and salt. Stir in remaning ingredients (except choc chips & heath bars IF NOT ADDING MORE & USING IN BATTER). Stir well getting into corners . Sprinkle top of the batter with toffee Heath bars & chocolate chips. Bake for 35 minutes or until a toothpick inserted in cake comes out clean.
I make lots of versions of this cake...
Chocolate peanutbutter snack cake
I leave out the toffee & chocolate chips (and cinnamon) and add 1/2 cup melted peanut butter (I melt it for 30 seconds in the microwave) and then I sprinkle on peanut butter chips on the top...
I have put white & chocolate chips on the top (I leave out the toffee chips)
I have left out the toffee and added nuts and coconut to the batter and sprinkled the top with chocolate chips, nuts and coconut... (watch the coconut it can burn easily) I usually cover it with foil the last 10 minutes of baking when I add coconut to the cake.
Sometimes I really go crazy and add more toffee Heath bars and chocolate chips to the batter and on top... I have added cut up candy bars to this cake anything goes...use what you like... enjoy
Chocolate Toffee Cake
1 2/3 cups flour
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cocoa
1 t baking soda
1/2 t salt
1 cup water
1/3 cup vegetable oil
1/3 cup sour cream
1 t white vinegar
2 dashes cinnamon
1 t vanilla
1/2 cup chocolate chips (more if you want to add them to the batter)
1/2 cup Heath bars(more if you want to add them to the batter)
Preheat oven eo 350. In 8x8 square pan, mix with fork (or whisk) flour, both sugars, cocoa, baking soda and salt. Stir in remaning ingredients (except choc chips & heath bars IF NOT ADDING MORE & USING IN BATTER). Stir well getting into corners . Sprinkle top of the batter with toffee Heath bars & chocolate chips. Bake for 35 minutes or until a toothpick inserted in cake comes out clean.
Saturday, September 10, 2011
Beef vegetable soup with drop egg noodles
Yeah it is fall :) I absolutely love fall.... it makes me happy...cooler days & nights, visiting the apple orchard, pumpkin baked goodies, apple crisp & soup.... I so love soup!! I could eat it daily...nothing is so yummy and with a big hunk of bread...YUMMY :)
I have been so busy working lately that I have not been cooking at all...which does NOT make me a happy girl... I have been absolutely exhausted.... sigh... I need some good homemade soup to make me feel better and nourish my body...
Use what veggies you have... anything leftover from the garden can be added as well (chopped zuchini or squash, onions etc... use what you have and like) enjoy....
Beef Vegetable soup with drop egg noodles
1 lb. ground chuck
8-10 cups water
1 pkg. dried onion soup mix
3 beef bouillon cubes
1/2 cup wine
2 heaping T. of tomato paste
1 T. worchester sauce
small bag of frozen mixed vegetables (about 2 cups)
1 stalk of celery washed & small diced
1 carrot, peeled & small diced
1 onion, small diced
1 T. olive oil
2 T. sugar
Shredded parmesan cheese
crusty bread
seasonings of your choice ( I used bay leaves (remember to remove them when soup is done, red pepper flakes, seasoned salt & pepper, onion & garlic powder, parsley flakes)
Drop egg noodles
3 cups flour
1/4 t salt
pinch of sugar
1 egg
1/3 cup cold water
1 egg
1T. olive oil
In large soup pot over medium high heat place olive oil add onion, celery & carrot season with salt & pepper. Cook stirring often for around 3-5 minutes add ground beef season with seasoned salt & pepper. cook breaking up meat until meat is browned and veggies are tender. (If greasy drain and place back in pan). Add remaining ingredients ( EXCEPT noodle ingredients). Bring to a roiling boil, turn heat to low and simmer for around 20-30 minutes. About 5 minutes before soup is done, turn heat on soup back up to medium high and mix all of the noodle ingredients together (if necessary to keep dough together add addtional water 1 tablespoonful at a time until dough comes together and knead ball in bowl. When soup is up to a rolling bowl, take small spoonfuls no bigger than about 1/2 tsp (just eyeball it and pinch off small amount) and drop into soup stirring very often cooking about 5 minutes. Serve soup with fresh grated parmesan cheese (optional) over the top and big hunks of crusty bread to mop up the juices.... enjoy
I have been so busy working lately that I have not been cooking at all...which does NOT make me a happy girl... I have been absolutely exhausted.... sigh... I need some good homemade soup to make me feel better and nourish my body...
Use what veggies you have... anything leftover from the garden can be added as well (chopped zuchini or squash, onions etc... use what you have and like) enjoy....
Beef Vegetable soup with drop egg noodles
1 lb. ground chuck
8-10 cups water
1 pkg. dried onion soup mix
3 beef bouillon cubes
1/2 cup wine
2 heaping T. of tomato paste
1 T. worchester sauce
small bag of frozen mixed vegetables (about 2 cups)
1 stalk of celery washed & small diced
1 carrot, peeled & small diced
1 onion, small diced
1 T. olive oil
2 T. sugar
Shredded parmesan cheese
crusty bread
seasonings of your choice ( I used bay leaves (remember to remove them when soup is done, red pepper flakes, seasoned salt & pepper, onion & garlic powder, parsley flakes)
Drop egg noodles
3 cups flour
1/4 t salt
pinch of sugar
1 egg
1/3 cup cold water
1 egg
1T. olive oil
In large soup pot over medium high heat place olive oil add onion, celery & carrot season with salt & pepper. Cook stirring often for around 3-5 minutes add ground beef season with seasoned salt & pepper. cook breaking up meat until meat is browned and veggies are tender. (If greasy drain and place back in pan). Add remaining ingredients ( EXCEPT noodle ingredients). Bring to a roiling boil, turn heat to low and simmer for around 20-30 minutes. About 5 minutes before soup is done, turn heat on soup back up to medium high and mix all of the noodle ingredients together (if necessary to keep dough together add addtional water 1 tablespoonful at a time until dough comes together and knead ball in bowl. When soup is up to a rolling bowl, take small spoonfuls no bigger than about 1/2 tsp (just eyeball it and pinch off small amount) and drop into soup stirring very often cooking about 5 minutes. Serve soup with fresh grated parmesan cheese (optional) over the top and big hunks of crusty bread to mop up the juices.... enjoy
Thursday, September 1, 2011
Easy Chicken & Dumplings
This is dedicated to my friends Steve & Rob (of Back Porch Spice company) check out Rob's blog here.........Steve was looking for an easy Chicken & Dumpling recipe. I came up with this on the fly several months ago...looking for something quick easy and yummy that took 30 minutes or less... This hits the spot perfectly.. enjoy
Put whatever veggies you like.... I chose frozen mixed veggies cause it's what I had on hand....
Easy Chicken & Dumplings
1 Rotserrie chicken
2 boxes chicken stock
1 can cream of chicken soup
1 soup can of water
1/2 package frozen mixed veggies
seasonings of your choice (I used celery seed, bay leaf, dried onion, seasoned salt & pepper, garlic & onion powder, dried parsley flakes)
1 T. worchester sauce
splash of white wine
Dumplings ( I used Bisquick)
2 cups Bisquick
2/3 cup milk
1/2 t. dried parsley flakes
(Combine all ingredients mixing until combined)
Debone and skin 1/2 chicken (Pour drippings from pan into large stockpot) and add remaining ingredients (EXCEPT dumpling ingredients) bringing to a boil over medium high heat. Turn heat to medium and simmer for about 10-15minutes until veggies are done and soup is hot. Make dumpling mixture add dumplings to boiling soup cooking for 10 minutes, then covering pan and turning down to low and letting simmer an additonal 10 minutes. Enjoy...
Put whatever veggies you like.... I chose frozen mixed veggies cause it's what I had on hand....
Easy Chicken & Dumplings
1 Rotserrie chicken
2 boxes chicken stock
1 can cream of chicken soup
1 soup can of water
1/2 package frozen mixed veggies
seasonings of your choice (I used celery seed, bay leaf, dried onion, seasoned salt & pepper, garlic & onion powder, dried parsley flakes)
1 T. worchester sauce
splash of white wine
Dumplings ( I used Bisquick)
2 cups Bisquick
2/3 cup milk
1/2 t. dried parsley flakes
(Combine all ingredients mixing until combined)
Debone and skin 1/2 chicken (Pour drippings from pan into large stockpot) and add remaining ingredients (EXCEPT dumpling ingredients) bringing to a boil over medium high heat. Turn heat to medium and simmer for about 10-15minutes until veggies are done and soup is hot. Make dumpling mixture add dumplings to boiling soup cooking for 10 minutes, then covering pan and turning down to low and letting simmer an additonal 10 minutes. Enjoy...
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