Category: OKK MEMES & PRIOR CONTRIBUTORS

Lemon-Raspberry Cake, Frosted Chocolate Brownie recipes for Save Room for Dessert

It’s great to be able to feature some of our participants’ recipes each week. Don’t forget to link this post or this blog to your own participating recipe post, and when you link yourselves to McKlinky, please link your participating recipe, not your main blog, so that everyone can find your recipe even in the future. Google loves recipe archives! 🙂 And we won’t have to delete non-participating posts. Everybody wins.

This week I’m calling your attention to a delicious lemon-raspberry cake recipe with a lemon glaze recipe too. It was brought to us by “SnoWhite” at Finding Joy in my Kitchen. Lemons and raspberries provide a wonderful flavor combination! It’s very gourmet, but easy to make too.

And since I know so many of us have a hard time resisting a good chocolate brownie, here’s the link to Emily’s Frosted Chocolate Brownie at Marvelous Recipes.

Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.

Pick your favorite badge!

Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog if you don’t want to be deleted. In my best Robocop voice — thank you for your cooperation! 🙂 I say that with a friendly smile! And hope you like my corny attempt at humor.

Death by Chocolate Cake


hosted by Joy at ThEKrAzYkItChEn

hosted by Kristen at ThEKrAzYkItChEn

DEATH BY CHOCOLATE CAKE
1 3/4 cups all-purpose white flour
1 cup sugar
3/4 cup Hershey’s cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 JUMBO eggs, lightly beaten
1/4 cup safflower oil
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1 cup strong hot black coffee
PURE

  • Preheat oven to 350°.
  • Lightly coat Bundt pan with PURE.
  • Dust the pan with cocoa. Using the cocoa instead of flour will not leave a white residue on your cake.
  • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • Add buttermilk, brown sugar, eggs, oil and vanilla. Beat for 2 minutes with an electric mixer.
  • Whisk in the hot coffee until well blended, the batter will be quite thin.
  • Pour the batter into the prepared pan. Bake for 45-55 minutes, or until a cake tester inserted in the center comes out clean.
  • Cool the cake in the pan on a rack for 10 minutes or so and then invert on plate and let cool completely.

1 cup powdered sugar
1/2 teaspoon pure vanilla extract
1/4 cup Hershey’s cocoa
1-2 tablespoons buttermilk, or low-fat milk

  • In a small bowl, whisk together powdered sugar, vanilla and maple extracts and enough of the buttermilk to make a thick but pourable icing.
  • Drizzle the icing over the top.


Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam. Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites, but Andrea is taking a break and it is being hosted by Cole at All the Small Stuff for a while. Tempt my Tummy Tuesday is hosted by Lisa at Blessed with Grace. Vintage Recipe Thursday is hosted by Joy at Joy of desserts and Favorite Ingredient Friday is hosted by Overwhelmed with Joy.

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Cocktail Meatballs – Martha’s Monday Munchies

There are so many different ways to make these yummy little meatball appetizers. This time we went with homemade since I was cooking regular meatballs to freeze for pasta dinners at the same time, and because I had a helper too. Don’t worry, I’m all about easy and will give you several really easy alternatives at the end of this entry if you don’t want to start from scratch 🙂


Meatballs

  • 2 lb ground beef
  • 1 cup Italian seasoned breadcrumbs
  • 2 eggs
  • 1 tsp of fresh minced garlic
  • 1/4 cup Parmesan cheese

Sauce

  • 16 oz can jellied cranberry sauce
  • 12 oz chili sauce
  • 1 tbsp brown sugar
  • 1 tbsp lemon juice
These are so sweet, tart and tangy all at the same time – really yummy! Just mix all ingredients for meatballs, make up small meatballs and pan fry or bake for about 30 minutes at 350 (I’m Italian so all meatballs get pan fried here).

Mix and heat all ingredients for the sauce, bring to a slight bubbling boil stirring often until all well blended. Put cooked meatballs into a crock pot, pour sauce over the top. Keep on low until serving time.

I like to make them the day before so the meatballs have time to marinate in the sauce (they can be frozen too so make extras!). Then just put in the slow cooker to heat.

The Super Easy Versions – Buy small frozen meatballs and just add the sauce. Even easier versions of the sauce is simply a jar of chili sauce or BBQ sauce with a can of cranberry sauce or grape jelly – mix and match, it doesn’t matter which you choose. Some people use a bottle of BBQ sauce and a bottle of beer! Or you can always just use a brown gravy too. I’ve tried them all and they’ve been a hit each and every time!

Another Tip – I like to freeze some plain to serve over egg noodles with brown gravy for a quick main dish meal for another time.

Healthy Alternative – I’ve never tried it but I’m sure turkey, chicken or vegetarian meatballs would work great too.


*This entry previously posted at Menagerie

Old Fashioned Potato Salad & Deviled Eggs

This post originally ran here, but is soooooooooooo good that I wanted to repeat it for Martha’s Monday Munchies over at OuR KrAzY KiTcHeN.

There’s nothing better than homemade potato salad and deviled eggs for a picnic. I also just like to have a deviled egg and carrot stick with celery sometimes for lunch. I hate doing double duty so I boil the whole dozen eggs at the same time.

One of the best tips I ever learned about boiling eggs was to add a tablespoon of white vinegar to the water, this changes the density to help keep the yolks centered in the eggs. I also bring the water to a boil BEFORE adding the eggs. I use Jumbo eggs, so I boil them for 25 minutes and then immediately pour off the hot water and fill with cold. As soon as the eggs are cool enough, I also peel them under the running water. The vinegar also makes them easier to peel.

POTATO SALAD

3 pounds Yukon potatoes
1 small red onion, chopped
4 hard boiled eggs, chopped
1 good dill pickle, chopped(save the juice)
2 tablespoons mustard
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon celery salt
1 teaspoon white pepper

If time permits, I boil the potatoes the night before and then prep the salad cold.

Wash and peel the potatoes. Boil in salted water until tender. Immediately drain in colander and then put in pyrex to cool in refrigerator.

Cut the potatoes into bite sized pieces and place in a large mixing bowl. Toss together the onion, eggs and pickles and add to the potatoes.

In a small mixing bowl whisk together mayonnaise, sour cream and mustard. Add in the saved pickle juice, salt and pepper. Mix well. Pour over the potato mix and toss well. I like to mix it together at least 24 hours before I want to serve it so the flavors can meld together.

DEVILED EGGS

8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
paprika

  • Cut eggs in half and scoop out yolks.
  • In a mixing bowl mash the yolks to a fine consistency.
  • Add the remaining ingredients except the paprika and mix well until smooth and creamy.
  • Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.

Chicken Fried Chicken with Peppered gravy, Family Favorite Mashed Potatoes and Sugared Carrots ~ Simply Delicious Sunday


CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a small ziploc bag mix together the flour, salt and pepper.
  • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter.
  • Cook on one side until edges begin to bleed and then turn.
  • About 6 minutes each side depending on plumpness.
  • Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

  • Melt butter into bottom of pan you just cooked the chicken in.
  • Scrape up any of the chicken pieces and mix into new butter.
  • Add flour slowly, stirring until absorbed by butter and golden brown.
  • Slowly add first the milk and then the cream.
  • Stir constantly until thickens.
  • If necessary sprinkle in more Wondra until desired thickness is reached.
  • Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

  • Boil potatoes in salted water until fork tender.
  • Drain.
  • Mash all together salt and peppering to taste.

SUGARED CARROTS
1 small bag baby carrots, washed
1 cup packed dark brown sugar
4 tablespoons PURE maple syrup
2 tablespoons melted butter

  • Preheat oven to 350 degrees.
  • Blanche carrots in sugared water until just tender.
  • Drain.
  • Blend together brown sugar, maple syrup and butter.
  • Toss with carrots.
  • Bake 20 minutes.

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Tuna and Bean Salad ~ Simple Saturday

Is it really Saturday? Again! Time flies, I swear. The older I get, the faster it passes me by…kinda freaky. But this simple meal is anything but freaky bad segue? with it’s pantry and refrigerator staples. It is one of my favorite things to throw together….plus, it’s packed with protein! Simple Tuna & Bean Salad

find the original post here on girlichef
from Mark Bittman’s Kitchen Express

This is more of a “guideline” than a recipe…you use what you have in your pantry! No white beans? Use black beans or red beans! No tuna? Use salmon or crab! Switch up your fresh herbs to match your substitutions and you have an endless variety of Simple Saturday meals!!

Mix a cup or so of precooked or canned cannellini beans (drained) with a can of good tuna (packed in olive oil), a handful of chopped parsley, salt, pepper, a teeny bit of garlic (optional) or shallot (or red onion, or scallion, or whatever), and, if you have it, a sprig of rosemary. Drizzle with olive oil, toss, adjust seasoning and serve.

Have you made something Simple this week? Please share it on Mr. Linky and then show some love by visiting other people who have linked! Do you have any favorite Tuna Salad combos? Leave a comment and give us some idea! See you next Saturday…

Bleu Enchiladas ~ Definitions & a Recipe

Foodie Friday is hosted by Michael Lee at Designs by Gollum
Simple Saturday is hosted by girlichef at oUr KrAzY kItChEn
Friday Food is hosted by Nicole at Momtrends & there is a slumber party hosted by Martha at Menagerie tonight




Enchiladas are one of the most versatile of Mexican food items in my opinion. As long as there is a tortilla and some chile sauce, the rest of it is left up to your imagination. This also makes them one of the simplest of foods.

Enchiladas varieties are distinguished primarily by their sauces and fillings. Your options are only as endless as your own imagination and your families likes and dislikes.

  • Mexican street food was originally corn tortillas dipped in chili sauce and eaten without fillings.
  • Enchiladas con chili colorado are made with a traditional red enchilada sauce composed of dried red chili peppers that have been soaked and ground into a sauce with other seasonings. Today red enchilada sauce may also be tomato-based with red chilis added.
  • Enchiladas verdes are enchiladas made with green enchilada sauce composed of tomatillos and green chilis.
  • Enchiladas suizas, meaning Swiss, indicates the dish is topped with a white, milk or cream-based sauce, such as béchamel. This derived from Swiss immigrants to Mexico who established dairies to produce cream and cheese. Today it is most commonly sour cream.
  • Stacked enchiladas are also called Enchiladas montadas which is a New Mexico variation where the enchiladas are served stacked, with the filling between flat tortillas, and are often topped with a fried egg so I’ve read. Both red and green sauces are used. I have heard them referred to as Mexican pizzas. They remind me of stacked tostadas.
  • Gravy style enchiladas are the dominant variety of enchilada found throughout Southern and Central Texas according to Wikipedia. These have a gravy-like chili sauce (often called brown sauce) over either cheese filled or beef filled corn tortillas and are topped with a layer of Monterey Jack or combination of Monterey Jack and Cheddar cheese.

BLEU ENCHILADAS
4-5 ounces bleu cheese crumbles, finely crumbled
1/2 cup Monterey Jack cheese
1/2 cup medium cheddar cheese
1 small Vidalia onion, chopped fine
1 pound shredded beef*
1 small can green chiles, drained well & chopped
2 cloves minced garlic, jar
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon sea salt
1 small can red enchilada sauce
tortillas

  • Preheat oven to 350 degrees.
  • In a small skillet bring a small amount of oil to high heat. Quickly saute onion and garlic until fragrant and translucent.
  • Toss together the shredded beef, chopped onion, minced garlic, bleu cheese crumbles and half of each cheese.
  • Sprinkle with sea salt and cumin.
  • Toss again until seasonings are well blended with the meat mixture.
  • Drizzle lime juice over all and toss again.
  • Fill each tortilla and roll closed.
  • Place seam side down in a lightly greased casserole dish.
  • Pour sauce over top.
  • Top with remaining cheeses.
  • Bake 15-20 minutes.

*I like to use leftover pot roast

~~For Black & Bleu Enchiladas add chopped black olives~~
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Freezer Biscuits: What Did You Bake Today?

Just so that all of you feel comfortable posting things you haven’t really baked today, I am posting something that I am baking next week. These biscuits are amazingly light and tender and SO convenient. You make them up in bulk, freeze them and then use only the amount you need. I think you can buy something similar to this in the freezer section, but this is much cheaper and my middle name (this week) is Cheap.

Freezer Biscuits:
5 cups flour
1/4 cup sugar
1 tsp baking soda
2 tsp salt
3 tsp baking powder
1 cup Crisco
2 cups milk
Combine first 5 ingredients. Cut Crisco into the flour mixture using a pastry blender or fork (or a food processor).  Combine buttermilk and flour mixture, stirring slowly until well combined. Dump onto a well floured counter and knead for 2 minutes or until dough is not sticky and feels elastic. Roll out to 1/2 – 1/4 inch thick. Cut out circles with a floured glass or biscuit cutter. Place on a cookie sheet and into the freezer. When frozen, place into a ziplock bag.

To use, let rise in greased pan with biscuits touching each other. Dot each biscuit with butter and bake 425 degrees until tops are golden brown (about 10-12 minutes)

What Did You Bake Today?

German Pancake ~ What Did You Bake Today?


GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2 tablespoons butter, melted + a little to coat the pan
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

  • Preheat oven to 450 degrees.
  • Coat the inside of an ovenproof 12 inch skillet with butter or PURE. Be sure to remember to edges and sides.
  • In a mixing bowl beat the eggs until well blended.
  • Add the milk and blend again.
  • Sift together the flour and salt and gradually fold into the egg mixture.
  • Add the melted butter and vanilla, blend until smooth.
  • Pour batter into the buttered skillet.
  • Bake 15 minutes.
  • Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
  • Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Sauce.
  • Serve immediately.

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Turkey Taco Cups – Healthy Helpings

I made these on Saturday and they were really fun to eat. Little tortilla cups are a healthier alternative to store bought taco shells.

Turkey Taco Cups
Serves: 4
4 10 in (burrito-size) flour tortillas (I use Carb Balance Whole Wheat Tortillas w. 8 gms of fiber)
1 lb ground turkey (I make sure to use ground turkey breast as it is the leanest)
1 carrot shredded
1 pkg (1 oz) taco seasoning mix (the packs that I found were 1.5 oz, I only used part of a package, to suit my family’s taste)
1 c chopped lettuce
1/2 c shredded cheese
2 plum tomatoes, seeded and chopped
Sour Cream if desired

1. Heat over to 375F. Cut three 4 1/4 in circles out of each tortilla. (I did not have a cookie cutter of that size, but I did find a small round storage container that I was able to use.0 Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 min until crisp. Cool.

2. Meanwhile cook turkey and carrot with taco seasoning. Divide turkey mixture, lettuce, cheese, and tomato among taco cups. (Part of what Tara likes about having tacos is assembling them herself, so instead of assembling all of the cups, I put the fixin’s on the table).

You’re all invited to a party at ThEKrAzYkItChEn

Halloween Fall Round Up
WHEN: Sunday, October 19th ~ Saturday, October 31st, 2009
WHERE: ThEKrAzYkItChEn
RSVP: MR. LINKY

We’re having a party over at the ThEKrAzYkItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.
  • Do you have a special popcorn ball recipe?
  • What is your favorite fall recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve pumpkins?
  • How about a party punch that’s perfect for Halloween?
  • What is your idea of a best costume?
We’ll post Mr. Linky on October 19th over at ThEKrAzYkItChEn and leave him in place through Halloween. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

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