Category: RECIPES

STRAWBERRY CAKE

I needed a birthday cake for a friend’s birthday yesterday. SHHHH!!!! it’s a secret for later today. Not a BIG party or anything, but just a little surprise. She manages a sports bar and we’ve arranged for a dozen or so friends to pop in for a little get together. In case you hadn’t guessed, her favorite fruit is strawberry which makes for a very pretty cake.

I found this adorable little pedestal for part of her present. It’ll work for her small personal cake or for a soap holder or ???? whatever she chooses. We ate this cake. What? It had to be taste tested. I baked her a fresh one as well as the same recipe as a sheet cake for easy cutting with the group.

STRAWBERRY CAKE
1-2 cups sugar
1 small package (3 ounce) strawberry gelatin
1 cup butter, softened
3 JUMBO eggs
2 ¾ cup cake flour
2 ½ teaspoons baking powder
1 cup WHOLE milk
1 tablespoon PURE vanilla extract
½ cup strawberry puree (use FRESH-preferably or unsweetened frozen strawberries that have been thawed and drained of excess moisture)

  • Preheat oven to 350°.
  • Spray three 9 inch round cake pans with baking spray. (I got creative with this one because it was for a birthday present fitting on a specific size pedestal)
  • In a large mixing bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy.
  • Beat in eggs one at a time, mixing well after each egg.
  • Add puree and vanilla, blending well.
  • Combine flour and baking powder.
  • Add the flour and milk alternately to the batter beginning with flour and ending with flour.
  • Pour into prepared pans.
  • Bounce pans to remove air bubbles.
  • Bake for 20 minutes or until a toothpick inserted into the center of the cake comes out clean. DO NOT OVER BAKE!!
  • Cook pans on a wire cooling rack for 8-10 minutes.
  • Turn cake out onto a cooling rack and allow to cool completely before icing.

STRAWBERRY ICING
½ cup butter, softened
¼ cup strawberry puree
3 1/4-3 1/2 cups powdered sugar

  • Using an electric mixer, cream all ingredients together until smooth. 
  • Frost, cover and chill until serving.

NOTE: Change the flavor by changing the gelatin and fruit. Peach and cherry work really well.

SPINACH ARTICHOKE CHICKEN

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

  • Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
  • Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
  • Cook until nicely browned and cooked through, about 3 minutes per side.
  • Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
  • Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
  • Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
  • Nestle the chicken back into the skillet, spooning a little sauce over the top.

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS

I’d been making something similar to Ree Drummond’s version of these for several years now that we called stacked tacos. When I saw her recipe in a magazine it reminded me how much we enjoyed these. For some reason they are a cold weather meal for us that we made regularly when we were back east 😀

RANCH CHICKEN QUESADILLA FOLD OVERS aka STACKED TACOS
6 strips bacon, cooked and crumbled
1-2 cups rotisserie chicken pieces
2 cups of shredded Mexican blend cheese
1 bunch green onions, thinly sliced
1 batch Jalapeno ranch dressing
4 (8-10) inch flour tortillas
2 tablespoons butter
Salsa, for dipping
Sour cream, for dipping

  • On each tortilla make a slit from the center to the edge.
  • Spread a dollop of the dressing over the entire tortilla.
  • Toss chicken pieces and green onions with the remaining dressing.
  • Arrange a layer of chicken pieces over one quarter of the tortilla.
  • Fold tortilla over chicken.
  • Add a layer of cheese to the quarter of tortilla that overlaps the chicken.
  • Sprinkle the crumbled bacon over the cheese.
  • Spread a thin layer of salsa on the next layer.
  • Fold last quarter of tortilla over the cheese and bacon layer. You should now have a stacked triangle looking quesadilla.
  • Press down gently to secure the pieces.
  • Heat butter in large skillet or griddle over medium high heat.
  • Grill each quesadilla, carefully flipping to toast and crisp until both sides are golden, the cheese is melted and the chicken is heated through.
  • Serve with salsa and sour cream.

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving if you have time. The flavors meld together better with time.

PLAIN ‘ol PUMPKIN PIE SPICED DUMP CAKE

Is it pie? Is it Cake? Is it creamy? Is it crunchy? Who cares – it’s delicious! 😀

PUMPKIN PIE DUMP CAKE – a pumpkin pie and a spice cake all rolled into one!

15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
3 LARGE eggs
1 cup sugar
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon nutmeg
1 box spice cake mix
1/2 cup sweetened coconut
1/2 pecan pieces
3/4 (1) cup unsalted butter, melted
Whipped cream
FRESH grated nutmeg
FRESH grated cinnamon

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquidy.
  • Pour this pumpkin mixture into the baking dish.
  • Sprinkle dry cake mix evenly on top of pumpkin mixture.
  • Sprinkle coconut pieces and pecans all around the top.
  • Drizzle melted butter over the top.
  • Bake for 1 hour. 
It might still be just a bit jiggly in the middle when done, but it will continue to set up as it cools.
  • 
Let it cool for AT LEAST 30 minutes before slicing and serving.
  • Top with FRESH whipped cream and a sprinkling of FRESH grated nutmeg and cinnamon.

BLACK FOREST DUMP CAKE

There’s an original version of this cake from the 1980’s, but there are ever so many possibilities to build on the flavors and make your own version! BLACK FOREST is one of my ALL time favorite versions. The other is the CARAMEL APPLE PECAN. 😀 That recipe will be coming up soon. 😀

BLACK FOREST DUMP CAKE
1 LARGE can crushed pineapple, drained, but save the juice!
21 ounce can COMSTOCK country cherry pie filling
1 box MOIST devil’s food cake mix
1/2 cup sweetened coconut
1/3-1/2 cup crushed pecans
1/2 cup butter, melted

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick spray.
  • Pour crushed pineapple into pan.
  • Pour cherry pie filling into pan. You can stir to mix them up a bit, but it is not necessary. Let your OCD decide 😀
  • Evenly sprinkle dry cake mix over the pineapple cherry mixture and press down lightly.
  • Whisk together the pineapple juice and the melted butter.
  • Pour butter mixture over dry cake mix evenly making sure to cover all the dry cake mix.
  • Sprinkle with coconut and pecans.
  • Bake 35-40 minutes.
  • Cool slightly.
  • Top with whipped cream if desired

NOTE: If you still have dry cake mix showing, use a sheet of wax paper over the top of the cake and lightly press coconut and pecans into cake mix and butter. You can use a fork instead of the wax paper, but it takes a bit longer and then you have to lick the fork at the end. 😀

ASIAGO PASTA PEAS

ASIAGO PASTA PEAS
16 ounces ditalini pasta
2 cups FRESH hulled peas
2 green onions, minced
1 clove garlic, minced
2 cups heavy cream
1 tablespoon butter
1 teaspoon onion powder
FRESH ground sea salt and black pepper, to taste
1 cup shredded Asiago cheese

  • Cook pasta per package directions.
  • Drain well and return to pot.
  • Whisk together the heavy cream, salt, pepper and onion powder.
  • Add cream mixture, garlic and peas to pan you cooked the pasta in and bring to a simmer over medium-low heat.
  • After 2 minutes add in pasta.
  • When cream begins to thicken fold in cheese, stirring to melt.
  • Season to taste.
  • Serve immediately.

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN

“BUTTERMILK” APPLE CIDER GRILLED CHICKEN
4-6 chicken breasts
2 tablespoons avocado oil
2 cups WHOLE milk
4 tablespoons apple cider vinegar
2 teaspoons garlic powder
2 teaspoons onion powder
FRESH ground sea salt and black pepper

  • Place chicken breasts in a LARGE ziploc bag.
  • Whisk together the milk and apple cider vinegar.
  • Pour milk mixture over the chicken and seal tight. Marinate over night or at least 8 hours. Turn every few hours if you can.
  • Remove the chicken from the refrigerator 1 hour before grilling.
  • Preheat grill and spray with non-stick spray.
  • Grill chicken 3-4 minutes per side.

NOTE: Grill time will vary based on whether you use bone in or boneless chicken breasts as well as how thick they are. Adjust accordingly.

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW
1 red onion, chopped small
4-6 cloves garlic, FINELY minced
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon FRESH ground black pepper
1/4 cup avocado oil
3 celery heart ribs, FINELY diced
2 carrots, FINELY diced
1 red bell pepper, chopped small
2 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste
1 bunch Italian flat leaf parsley, chopped
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped rosemary leaves (optional)
4 cups chicken stock**
4 cups diced rotisserie chicken pieces
1-2 cans cannellini beans, drained WELL
1 can stewed tomatoes
1 cup Arborio rice

  • Heat avocado oil over medium heat in a large cast iron saute pan or enamel covered cast iron.
  • Add onions, red pepper, garlic and black pepper and stir 2-3 minutes.
  • Add celery, carrots, bell pepper and tomato paste.
  • Season generously and saute 4-5 minutes.
  • Add herbs, stock tomatoes and cannellini beans.
  • Simmer at least 45 minutes to an hour. It tastes better the longer it simmers. 🙂
  • 45 minutes before serving add chicken pieces and rice, stirring to combine.
  • Simmer until rice is tender.

**NOTES:

  • I like to use homemade chicken tomato bone broth from the end of the garden season.
  • Because it tastes so much better the longer it simmers, it makes a WONDERFUL slow cooker dish.

CHEESY SCALLION SODA BREAD
3 1/2 cups all purpose flour
1 teaspoon FRESH ground black pepper
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon FRESH ground sea salt
1/2 cup + 2 tablespoons butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 large bunch green onions, halved and sliced thin
1 cup heavy cream
1/4-1/3 WHOLE milk, depending on consistency
1 LARGE egg

  • Preheat oven to 350°.
  • Sift together the dry ingredients.
  • Cut in softened butter.
  • Add cheeses and mix until crumbly.
  • Add onion pieces and mix until well distributed.
  • Whisk egg into whole milk and heavy cream.
  • Add wet ingredients to the dry ingredients, mixing dough just until it comes together.
  • Form into a LARGE round or 4 small rounds.
  • Transfer to baking sheet lined with a SILPAT.
  • Slice an X into the tops for venting.
  • Bake 1 hour.
  • Let cool 15-30 minutes before serving. The centers will continue baking during the cooling time.

NOTE:

  • If making into smaller rounds or roll size, adjust the baking time accordingly. For 4 rounds I bake 45 minutes. For 8 rolls I bake 25-30 minutes.

This meal is a

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE

PAN SEARED CHICKEN with RUSTIC TOMATO HERB PAN SAUCE
2 tablespoons unsalted butter, softened
2 garlic cloves, FINELY minced
1 tablespoon chopped FRESH thyme leaves
1 tablespoon chopped FRESH oregano**
1 tablespoon chopped FRESH Italian flat leaf parsley**
1/2 teaspoon sweet paprika
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
1 small shallot, FINELY chopped
2 cups grape or small cherry tomatoes, halved
4 chicken breasts

  • Mix together the softened butter, thyme and parika in a small bowl.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Melt 1 tablespoon of your herb butter in a heavy skillet over medium heat.
  • Season chicken breasts with FRESH ground sea salt and black pepper.
  • Dredge chicken breasts with Wondra flour and then add to the sizzling butter. Sear breast on each side for 3-4 minutes until cooked through.
  • Transfer chicken to plate, tent with foil and keep warm while you prepare the sauce.
  • Increase heat slightly.
  • Add shallots and tomatoes to pan, stirring occasionally, until they begin to char, about 5 minutes.
  • Mash tomatoes slightly to release their juice.
  • Add remaining butter, stirring to blend.
  • Season to taste.
  • Plate chicken and spoon sauce over.

**NOTE: I like to buy the “Pasta Mix” in the produce section. It is a combination of oregano, basil, thyme and Italian parsley.

P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE

P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE

I found the basic recipe somewhere, but it just seemed soooooo plain that I had to rework it and embellish it to bring out the best of the season.  The pineapple adds a sweet, yet tangy bite. The nuts add a bit of crunch that this dessert really needed and the FRESH grated nutmeg on top adds a fresh, rich aroma and a woody, bittersweet flavor with a hint of clove.

P3 PUMPKIN PINEAPPLE PECAN DUMP CAKE gets its name because you literally just dump the ingredients in, bake and voile you have a cake with NO real mixing, just a little whisking having been done! It is a pumpkin pie and a spice cake all in one yummy bite!

15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
1 LARGE can crushed pineapple, DRAINED REALLY, REALLY WELL
3 LARGE eggs, 1 WHOLE and 2 yolks
1 cup sugar
1 1/2 teaspoons QUALITY ground cinnamon
1 box moist spice cake mix
scant 1 cup unsalted butter, melted
1/2 – 3/4 cup crushed walnuts or pecans (optional)

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, drained pineapple, nutmeg and cinnamon until well-combined. It will be very thin, don’t worry!
  • Pour into the baking dish.
  • Sprinkle dry cake mix evenly on top of pumpkin mixture.
  • Drizzle melted butter evenly over the top.Use a fork to gently press down any exposed cake mix so that the butter completely covers the dry mix.
  • Sprinkle with nuts if using.
  • Bake 55-60 minutes. It might still be a bit jiggly in the middle but as long as the edges are set it will continue to set up as it cools.
  • Let it cool for at least 30 minutes before slicing and serving. Chill if not serving immediately after the 30 minutes. Let come to room temperature before serving.
  • Serve with a dollop of whipped cream and sprinkle of nutmeg.

ORIGINAL PARTY CHEX MIX

ALWAYS a favorite for ANY party!

CHEX PARTY MIX
3 3/4 cups corn CHEX cereal
1 1/2 cups wheat CHEX cereal
3 3/4 cups rice CHEX cereal
1 cup salted, roasted peanuts
1 cup pretzel sticks
1 stick butter
2 tablespoons Lea & Perrins Worcestershire sauce
1 1/2 teaspoons LAWRY’S seasoned salt
3/4 teaspoon QUALITY garlic powder
1/2 teaspoon QUALITY onion powder

  • Preheat oven to 250 degrees.
  • In a large mixing bowl toss cereals and nuts together.
  • In a small saucepan melt butter.
  • Whisk in Worcestershire sauce and seasonings until well blended.
  • Pour over cereal and nuts and toss until evenly coated.
  • Spread on a large cookie sheet.
  • Bake for 1 hour, stirring often and rotating cookie sheet as necessary until crisp.

originally posted 6-3-2014

CHICKEN & WILD RICE ~ FAITH & FOOD FRIDAY #15

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Dear God, Thank You for the food You provide, for a loving family side by side, for a warm and cozy place to live, and all the blessings that You give. Amen.

This is one of those recipes that I believe has been floating around in every housewife’s recipe box for years and years, handed down through the generations – ESPECIALLY in the midwest. It also adapts to a slow cooker quite easily and I’ve provided those ingredients and directions below.

CHICKEN & WILD RICE ala Molly ala ANTIQUE RECIPE BOX find

3/4 cup wild rice, rinsed and drained
FRESH ground sea salt and black pepper
4 tablespoons unsalted butter
2 carrots, FINELY chopped
2 stalks celery, finely chopped
1 LARGE onion, finely chopped
6 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon FRESH rosemary, chopped
2 sleeves (2 cups) KEEBLER butter crackers, crushed
1 tablespoon avocado oil
4 cups shredded rotisserie chicken
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat.
  • Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes.
  • Drain the rice and set it aside.
  • In a large pot, melt the butter over medium-high heat.
  • Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes.
  • Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes.
  • Stir in another third of the mixture and cook another minute or two.
  • Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon.
  • Add the rosemary, black pepper and salt to taste.
  • Taste and adjust the seasoning as desired.
  • Mix the butter crackers and olive oil in a bowl. Set aside.
  • In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish.
  • Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice.
  • Repeat the layers, then top with the remaining third of the soup mixture.
  • Top with the butter cracker mixture.
  • Bake until bubbly, about 45 minutes.
  • If the cracker topping is getting too browned, cover with foil.
  • Garnish with chopped parsley.

SLOW COOKER INGREDIENTS & DIRECTIONS

2 cups uncooked wild rice
1/2 cup FINELY chopped celery
1/2 cup chopped onions
8-12 ounces mushrooms
2 cups bite size chicken breast pieces
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon garlic powder
1 tablespoon chopped parsley

  • Wash and dry rice.
  • Combine all ingredients in the crock pot, mixing well.
  • Cover and cook on low 4-6 hours or until rice is tender.
  • Do NOT remove lid before 4 hours.