Category: RECIPES

PINEAPPLE SOUR CREAM PUDDING CAKE ~ BLOG 365.120

This cake is PERFECTLY moist EVERY time and requires no icing unless you want a dusting of powdered sugar.
BANANA PINEAPPLE SOUR CREAM PUDDING CAKE
8 ounce can crushed pineapple in juice (DO NOT DRAIN)
1⁄2 teaspoon baking soda
18 ounce yellow cake mix
7 ounce package Jell-O INSTANT banana pudding mix
4  LARGE eggs
1 cup FULL FAT sour cream
1⁄4 cup oil

  • In a small bowl, combine pineapple and the baking soda; mix well.
  • 
In a large mixing bowl, combine remaining ingredients; stir in pineapple.
  • Blend, then beat at medium speed with an electric mixer for 2 minutes.
  • Pour into a greased and floured 10-inch Spring Form, Bundt or tube pan.
  • Bake at 350° for 50-55 minutes or until cake springs back when lightly touched.
  • Cool in pan about 15 minutes.
  • Remove from pan and finish cooling on wire rack.
  • 
Dust with powdered sugar

NOTE:

  • The beauty of this recipe is that the flavor combos are endless and only based on your imagination. So far I’ve tried Lemon, Cheesecake and Pistachio with great success.
  • If you use the 3.5 ounce packages you can mix flavors also. Pistachio and cheesecake mixed together are YUMMY!

Originally posted March 31, 2018 / Updated April 18, 2023

COCOA FUDGE BROWNIES

COCOA FUDGE BROWNIES
These brownies are crisp on top, have a bottom that holds together and are gooey and chewy in the center. They are also super versatile. Add walnuts, heath bar pieces, peanut butter chips or a ribbon of caramel depending on your flavor needs at the moment.

2 sticks butter, melted and cooled
2 tablespoons vegetable oil
1 1/4 cups granulated sugar
1 cup packed brown sugar
4 LARGE eggs, at room temperature
3 teaspoons PURE vanilla extract
3/4 teaspoon sea salt
1 cup all purpose flour
1 cup QUALITY unsweetened cocoa powder
7-8 ounces roughly chopped chocolate (I use Bakers)
1/2 cup chopped walnuts

  • Preheat oven to 350°.
  • Spray an 9×9 or 8×10 baking pan with cooking oil spray. Line the pan with parchment paper. Set aside.
  • In a medium mixing bowl whisk together the melted butter, oil and sugar.
  • Add the eggs and vanilla; beating another minute until light in color.
  • In another bowl sift together the flour, cocoa powder and salt.
  • Gently fold the dry ingredients into the wet ingredients until JUST combined DO NOT OVER BEAT – this will make them tough if you do and DO NOT OVER BEAT your batter especially after the flour and cocoa powder are added. Doing so creates air pockets in the batter which will give you cake-like textured brownies.
  • Fold in 75% of the chocolate pieces and walnuts.
  • Pour batter into your prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
  • Bake for 25-30 minutes or until the center of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). When testing with a toothpick, the toothpick should come out dirty for fudge brownies.
  • Cool for 10 minutes and then carefully remove them from pan.
  • Allow to cool to room temperature before slicing.

NOTES:

  • Store at room temperature for 3 days, or in the refrigerator for up to 5 days. These brownies can also be frozen for up to 3 months. Thaw overnight the refrigerator and bring to room temperature before serving.
  • Changing your chocolate flavor can alter your flavors.

LEMON CHICKEN COSTOLETTA

Chicken Costoletta a Cheesecake Factory Copycat ala made from scratch. When they serve this to you in the restaurant the sauce is almost non-existent on the plate.  The sauce is a mandatory flavor ingredient- don’t scrimp. I use sauce on the mashed potatoes also. From what I can find, the term “costeletta” translates into “cutlet”.  This recipe is versatile and can be changed up from the lemon to apricot, peach or even plum easily. Use your imagination. 😀
LEMON CHICKEN COSTOLETTA
4 thin chicken steaks or flattened tenderloin breasts
1/2 cup flour
2 Large Eggs, lightly beaten
1 cup Panko breadcrumbs
1 lemon, zested (save lemon for juicing into sauce)
1/4 cup Pecorino Romano cheese grated
1/4 cup avocado oil
2 tablespoons butter
  • Set up three bowls for dredging. In one, place the flour. In the second, add the eggs. In the third, combine the breadcrumbs, lemon zest and cheese.
  • Coat each piece of chicken first in the flour, then the eggs letting the excess drip off before dipping into the , and the breadcrumb mixture.
  • Heat a large nonstick saute pan over medium heat and add the oil and butter.
  • Once butter is melted and hot, add the chicken to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness. DO NOT CROWD PAN. You may need to do this in two batches.
  • Remove chicken from the pan and drain on paper towels to absorb any excess oil.
  • Set aside.
SAUCE
1 tablespoon avocado oil
1 tablespoon flour
2 cloves garlic, minced
1/4 cup whole milk
3/4 cup heavy cream
1/4 cup chicken stock
Juice of 1 Lemon
1 tablespoon butter
  •  Melt the oil in a medium saucepan over low-medium heat.
  • Add the garlic sauteing 1-2 minutes.
  • Whisk in the flour until golden.
  • Whisk in the milk, heavy cream, chicken stock and lemon juice.
  • Bring to a boil over medium-high heat until the sauce has thickened, about 3-5 minutes.
  • Stir in the butter and pour desired amount of sauce over the chicken and mashed potatoes.

CARNE GUISADA STREET TACOS

Guisada is a a TEX MEX style of beef stew that is normally cooked slowly in a brown gravy. It can be eaten as a stew, but we prefer to eat is at street tacos. This is one of the most tender meats for yummy tacos. Using the green chile verde sauce adds a ton of flavor.

CARNE GUISADA STREET TACOS serves 8-10 (my easy version)

Avocado oil
2 pound chuck roast
2 medium poblano peppers, seeded and chopped
1 large shallot, sliced
1 Vidalia onion, chopped
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1-2 teaspoons ground cumin
1-2 teaspoons chili powder
1 large tomato, chopped
1 large tomatillo, chopped
1 can green chile verde sauce
1/2 cup beef broth
2 tablespoons WONDRA flour
1/4 cup Mexican corn flour
1/2 cup water

  • Preheat oven to 325°.
  • Generously season roast with salt and pepper.
  • Heat oil in a 4-quart stock pot over medium temperature.
  • Add roast and sear each side well.
  • Remove roast to a plate.
  • Add poblano pepper, onion, garlic to the stock pot along with the seasonings for a couple minutes.
  • Stir in tomato and tomatillo and sauté an 3 additional minutes.
  • Nestle roast into mixture.
  • Whisk together chile verde sauce, broth and flour until smooth.
  • Pour broth mixture over beef mixture.
  • Cover with foil and place in oven for 3 hours undisturbed.
  • Use 2 forks to shred beef into gravy.
  • Make a slurry of the water and corn flour.
  • Add slurry to mixture and simmer on stove top 10-15 minutes until the liquid is absorbed.
  • Serve with tortillas and your favorite toppings.
  • Enjoy!

TEX MEX CHICKEN PINWHEELS

TEX MEX CHICKEN PINWHEELS
2 chicken breasts cooked and shredded or 2 cups shredded rotisserie chicken
8 ounces cream cheese, softened to room temperature
1/4 cup sour cream
3/4 cup grated cheddar cheese
1/2 cup grated jack cheese
1 can shopped corn, drained well
1 can black beans, rinsed and drained well
1 can ROTEL original tomatoes, drained well
1 bunch green onions, sliced thin
FRESH ground sea salt and black pepper
6 slices bacon, cooked crisp
6 10 inch burritos
Salsa for serving

  • In a large mixing bowl combine the cream cheese and sour cream with an electric mixer until smooth.
  • Season with salt and pepper to taste and blend again.
  • Fold in grated cheese until well blended.
  • Fold in vegetable mix, chicken pieces and crumbled bacon.
  • Divide mixture among the tortillas, spreading it out evenly and short of the far edge.
  • Roll up tightly and secure with toothpicks.
  • Cover with plastic wrap and chill at least 2 hours.
  • Remove from the refrigerator and slice into rounds.
  • Serve with Salsa.

RED PEPPER GLAZED HALIBUT

RED PEPPER GLAZED HALIBUT
FISH
2 Halibut Fillets
FRESH ground salt and pepper
1 green onion, sliced thin

  • Adjust oven rack to 6 inches below broiler.
  • PREHEAT broiler.
  • Line baking sheet with foil.Place baking rack on top of foil and spray with non-stick cooking spray.
  • Generously season fillets with salt and pepper on both sides.
  • Arrange fillets on baking rack.
  • Generously brush tops of fillets with glaze.
  • Broil fillets for 2 minutes.
  • Flip fillets. Generously brush with glaze and return to oven another 2-3 minutes until they flake easily.
  • Serve with rice, potatoes or veggies of choice and remaining glaze.
  • Sprinkle with sliced green onions as garnish.

GLAZE
1/2 cup apple jelly (I use apricot a good deal of the time)
1/2 teaspoon red pepper flakes
1/4 cup apple cider vinegar
2 green onions, sliced thin
1 tablespoon avocado oil
2 tablespoons Bragg’s Liquid Aminos
1 tablespoons QUALITY honey
2 cloves garlic, minced
1 teaspoon sesame oil

  • In a small sauce pan whisk together the jelly, red pepper flakes, vinegar, green onions, liquid aminos, honey, avocado oil, sesame oil and green onions.
  • Cook over medium heat about 10 minutes, stirring frequently until syrupy and reduced by about half.

PINEAPPLE ANGEL FOOD SNACK CAKE

PINEAPPLE ANGEL FOOD SNACK CAKE
1 box Angel Food Cake Mix
1 large can crushed pineapple with juice
1 can COMSTOCK cherry, blueberry or apple pie filling

  • Mix them together, pour into a spring form, bundt pan or 13×9 baking dish.
  • Bake 30-35 minutes in a 350°.
  • Voile’, a light and fruity dessert.
  •  Spoon Comstock cherry, blueberry or apple pie filling over each piece if desired.

NOTE: It is very good with a warmrum raisin sauce also.

SWEET & SPICY BACON DUTCH BABY PANCAKE

Giving up sugar is the HARDEST thing I have ever had to do. And since it will NEVER change I’m still working to take some favorite recipes and rework them into less sugary meals so I can eat them.

SWEET & SPICY BACON adapted from GIADA
1 pound slab bacon, cut into 1-by-1/2-inch pieces **
1/4 cup PURE maple syrup
1/2 teaspoon FRESH ground black pepper
1/8 teaspoon cayenne pepper 2 tablespoons FRANK’S original hot sauce

  • Place the bacon in an even layer in a large skillet.
  • Cook over medium-low heat, stirring often with spatula until the bacon is light golden brown, about 20 minutes.
  • Whisk together the maple syrup, black pepper and Frank’s in a small bowl.
  • Pour off some of the rendered bacon fat, leaving just a small amount.
  • Return the skillet to the heat and pour the maple syrup mixture over the bacon.
  • Braise gently until the syrup thickens and glazes the bacon and the bacon is deep golden brown, about 15 minutes.
  • Serve warm.

DUTCH BABY PANCAKE
3 tablespoons butter
3 eggs
3/4 cup milk
2 teaspoons PURE vanilla
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon sea salt
1 teaspoon lemon zest, from 1 lemon
OPTIONAL
2 tablespoons powdered sugar, to garnish
Berries, whipped cream, jam or maple syrup if desired

  • Preheat the oven to 400°.
  • Place butter in a 10-12 inch enameled cast iron skillet and place skillet in the hot oven to heat up while you mix the batter.
  • In a small bowl whisk together the eggs, milk and vanilla until smooth.
  • In a separate medium bowl whisk together the flour, sugar, salt and lemon zest.
  • Add the wet ingredients to the dry ingredients and use an electric beater to fully incorporate the wet and dry together until smooth.
  • Allow the batter to rest for 5 minutes.
  • Remove the pan from the oven and swirl butter over all sides.
  • Pour the batter into the center of the pan and place the pan in hot oven.
  • Bake for 20 to 25 minutes or until puffed and brown around the edges and set in the center.
  • Remove from the oven and dust with powdered sugar. The pancake will immediately start to collapse.
  • Top with bacon pieces or berries and whipped cream.
  • Dust with powdered sugar and add berries if desired.

NOTES**

  • Any leftover bacon is PERFECT in a homemade baked BBQ bean recipe.
  • SLAB bacon can be hard to find. When I can’t find it, I use thick sliced and cut it into 2 inch pieces.

CORNFLAKE CRUSTED CHICKEN SLIDERS with BUTTERMILK SLAW

CORNFLAKE CRUSTED CHICKEN SLIDERS with BUTTERMILK SLAW

BUTTERMILK SLAW
3 tablespoons buttermilk
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 tablespoons finely sliced chives
1 teaspoon sugar
1/2 teaspoon kosher salt
3 to 4 turns freshly ground black pepper
Pinch cayenne
1/2 head cabbage, cored and finely sliced

  • In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne.
  • Whisk together until fully incorporated.
  • Cover and refrigerate.

GARLIC BUTTER
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons minced flat-leaf parsley

  • Melt the butter in a medium saucepan over medium heat.
  • Add the garlic and cook until fragrant, 5 to 6 minutes.
  • Stir in the parsley, then transfer the mixture to a small bowl and set aside.

CHICKEN SLIDERS
3 cups canola oil
1 cup buttermilk
1/4 cup Sriracha sauce
2 cups all-purpose flour
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups cornflakes, crushed
24 ounces chicken tenders (twelve 2-ounce tenders)
12 slider buns, split
2 Roma tomatoes, sliced thin
1 small red onion, sliced thin

  • Heat the canola oil in a deep cast-iron skillet until it reaches 350°.
  • Combine the buttermilk and Sriracha in a medium mixing bowl and mix well.
  • In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper.
  • Place the cornflakes in a third bowl.
  • Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape.
  • Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk.
  • Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded.
  • Set the breaded tenders on baking sheet as you go.
  • In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
  • Brush the slider buns on both sides with garlic butter.
  • Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.

ASSEMBLY

  • Layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender.
  • Top with buttermilk slaw and cover with the bun top.
  • Arrange the finished sliders on a serving platter and serve immediately.

TEX-MEX MAC-N-CHEESE

TEX-MEX MAC-N-CHEESE
4 tablespoons unsalted butter
1 can shoepeg corn kernels
1 medium Vidalia onion, small dice
3 small sweet red pepper, seeded, small dice
1 can original ROTEL tomatoes with green chiles, drained WELL
4 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
3/4 teaspoon cumin
3/4 teaspoon chile powder
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
4 cups whole milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1 bunch green onions, thinly sliced
FRESH ground black pepper, to taste
1 pound mini rigatoni or pasta of choice, cooked al dente
1/2 cup panko breadcrumbs
OPTIONAL GARNISHES
1/2 cup crumbled cotija cheese
Minced cilantro leaves
Pickled jalapenos, drained and minced

  • Preheat the oven to 350°.
  • Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepan set over medium-high heat, sauteing until the onions are soft and translucent, about 5 minutes.
  • Add the cumin, chile powder, cayenne pepper and flour, stirring frequently 3 to 4 minutes until roux forms.
  • Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until mixture starts to thicken, 8 to 10 minutes.
  • Reduce heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes.
  • Add the scallions, tomatoes, peppers and rigatoni, mixing well to combine.
  • Pour into a 9-by-13-inch glass baking dish.
  • Sprinkle with panko crumbs evenly over the top and cover with foil.
  • Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
  • Remove to a cooling rack and let rest for 8 to 10 minutes.
  • Garnish with the Cotija cheese, jalapeno and cilantro.
  • Serve immediately.

CHICKEN PARMESAN CASSEROLE

CHICKEN PARMESAN CASSEROLE
1/2 pound penne pasta
3/4 pound chicken breast, cut into bite size pieces
Wondra flour for dredging
Fresh ground black pepper and salt
1 tablespoon butter
1 tablespoon avocado oil
1/2 batch marinara sauce (recipe below)
1 1/4 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
4 slices Provolone cheese

  • Preheat oven to 350°.
  • Spray 9×9 baking dish with non-stick cooking spray.
  • Cook pasta per package directions on the al dente’ side. Drain and set aside.
  • Combine flour and seasonings in a ziplock bag.
  • Heat butter and oil in skillet until sizzling.
  • Dredge chicken pieces in flour mixture, shaking off the excess.
  • Add chicken pieces to hot oil and quickly sear all sides.
  • In a large bowl gently combine sauce and pasta with the majority of the Mozzarella and Parmesan reserving some for the top.
  • Gently fold in chicken pieces and stir to coat.
  • Spread ingredients evenly into baking dish.
  • Top with provolone slices followed by the remaining Parmesan and Mozzarella.
  • Cover with foil and bake 40 minutes.
  • Uncover and return to oven baking another 10-15 minutes until cheese is bubbly and brown.
  • Let cool 10 minutes before serving.

SAUCE
1 tablespoons avocado oil
1 tablespoon butter
1/2 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.

CHICKEN PARMESAN LASAGNA

CHICKEN PARMESAN LASAGNA

Barilla ready to bake lasagna noodles
1 tablespoon avocado oil
3/4 pound ground chicken
1 bunch green onions, sliced
1 clove garlic, minced
1 small carrot, grated
1 small stalk celery, diced
1 can petite diced tomatoes, drained VERY WELL
2 tablespoons chicken broth
3/4 cup marinara sauce
8 ounces ricotta cheese
FRESH ground salt and pepper, to taste
1/4 cup chopped flat leaf parsley
1/2 cup grated Parmesan cheese
1 1/2 cups grated mozzarella cheese
1 small egg, beaten
1 tablespoon butter
9-10 button mushrooms, sliced thin

  • Preheat oven to 350°.
  • Spray a 9×9 deep baking dish with non-stick spray.
  • In a large skillet heat avocado oil over medium high heat.
  • Add chicken, onion, carrot and celery, stirring until chicken is cooked through and vegetables are soft.
  • Add garlic and cook a minute more until fragrant.
  • Stir in tomatoes,marinara sauce, chicken broth, salt and pepper.
  • Reduce heat to low simmer, cover and cook 45 minutes.
  • In a mixing bowl stir together the ricotta cheese and egg until smooth and well blended.
  • Toss together the Parmesan and mozzarella cheeses.
  • Over a medium-high heat melt butter.
  • Add mushrooms ans saute until caramelized.

ASSEMBLY

  • Add 1/3 of chicken mixture to baking dish.
  • Top with a layer of lasagna noodles.
  • Add a thin layer of chicken mixture.
  • Top with a layer of the ricotta mixture.
  • Top with a layer of the cheeses.
  • Repeat layers 2 more times ending with mushrooms before final cheese layer.
  • Cover and bake 20 minutes.
  • Uncover, bake another 20-25 minutes until bubbly and cheese is golden.
  • Let stand 10 minutes before serving.