Category: RECIPE REVIEWS

ROYAL CHOCOLATE CAKE

    This recipe is the perfect moist chocolate cake that is great with a simple fruit topping or a simple cream cheese frosting or better yet a decadent chocolate frosting – your choice.

    CAKE
    6 tablespoons unsweetened cocoa
    3 cups all purpose flour
    1 tablespoon baking soda
    1/4 teaspoon salt
    1 1/2 cups sugar
    1 1/2 cups mayonnaise
    1 1/2 teaspoon PURE Vanilla Extract
    1 1/2 cups cold water

    • Preheat oven to 350°.
      Grease and flour two 8-inch or one 13×9 cake pans.
    • Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well. 
    • Combine mayonnaise, vanilla and water in an electric mixer at low speed until smooth. 
    • Slowly sift in dry mixture until just incorporated (do not over beat). 
    • Pour batter into cake pans and bake for 30 minutes or until toothpick comes out clean. 
    • Cool on wire racks and frost with your favorite chocolate frosting.

    CHOCOLATE ICING
    1 cup butter. softened
    1 cup cocoa
    1 tsp. vanilla extract
    5-6 cups confectioners’ sugar
    6 or more tablespoons milk

    • In the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. 
    • Add vanilla. 
    • Add confectioners’ sugar alternately with milk until icing reaches a spreadable consistency. 

     NOTES:

    • You may not need all 6 cups of sugar 
    • You may need more than 6 tablespoons of milk

    CREAM CHEESE CHOCOLATE ICING
    8-ounces cream cheese, room temperature

    1/2 cup unsalted butter, room temperature
    2 tablespoons cocoa
    3 3/4 cups confectioners sugar
    1 teaspoon PURE vanilla extract
      • In a large mixing bowl beat cream cheese and butter until creamy.
      • With the mixer on low, slowly add sugar and cocoa, scraping down the sides of the bowls as necessary.
      • Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

        LUSCIOUS LEMON LAYER CAKE

        LUSCIOUS LEMON LAYER CAKE
        CAKE
        3 cups sifted cake flour
        1 tablespoon baking powder
        1⁄2 teaspoon baking soda
        1⁄2 teaspoon salt
        1 cup unsalted butter, softened
        2 cups sugar
        1 tablespoon grated lemon zest
        4 eggs, room temperature
        1 1⁄2 cups buttermilk
        1 1⁄2 teaspoons vanilla

        2 cups lemon curd
        3 cups buttercream icing (recipe below)

        • Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
        • Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
        • Beat eggs in 1 at a time, thoroughly.
        • With electric mixer on low, gradually add flour mixture, alternating with the buttermilk.
        • Add vanilla and beat until smooth.
        • Divide batter evenly between two buttered and floured 9 inch cake pans.
        • Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
        • Cool cakes in pans for 10-15 minutes.
        • Remove cooled layers from pans.
        • Cut layers in half horizontally with a serrated knife.
        • Spread a thin layer of buttercream icing followed by a thin layer of lemon curd evenly between the layers and stack on serving plate.

        ICING
        1/2 cup solid vegetable shortening
        1/2 cup (1 stick) butter or margarine (softened)
        1 teaspoon clear vanilla extract
        4 cups sifted confectioners’ sugar (approximately 1 lb.)
        1 tablespoon lemon zest
        2 tablespoons milk

        • In large bowl, beat shortening and butter with electric mixer until light and fluffy.
        • Beat in vanilla and lemon zest.
        • Gradually add sugar, one cup at a time, beating well on medium speed.
        • Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
        • Gradually add milk; beat at medium speed until light and fluffy.

        SWEET & STICKY PORK CHOPS with DIRTY RICE

        I found this recipe in a pile to try and instantly fell in love with it.  I am trying better to remember to write down where I cut recipes from, but have not mastered it yet, LOL.

        This is NOT a spontaneous recipe.  You have to plan!  This is best when the chops are marinated for the full 24 hours. I also make the dirty rice the day before while making the brine so that the flavors meld together.

        Many dirty rice recipes also call for cumin and cayenne pepper.  I prefer to use more paprika and omit the cumin and cayenne pepper.

        SWEET & STICKY PORK CHOPS with DIRTY RICE
        DAY 1
        BRINE
        4 cups water
        1/2 cup kosher salt
        1/2 cup brown sugar
        1/4 cup molasses
        4-6 cups ice
        4-6 thick bone in pork chops

        • In a large sauce pot whisk together water, salt, brown sugar and molasses.
        • Bring to a boil.
        • Remove from heat, add ice blending well to melt.
        • Add pork chops.
        • Cover and refrigerate 12-24 hours.

        DIRTY RICE
        1/2 pound ground pork
        1/2 pound ground beef
        3 teaspoons paprika
        3/4 cup chicken broth
        2 cups water
        3 gloves garlic, minced
        Fresh ground salt and black pepper
        1 tablespoon butter
        2 tablespoons Dark Roux (recipe below)

        • In a large skillet brown the beef and pork together with garlic until well browned. Drain.
        • Whisk together water, chicken broth, paprika, salt and pepper.
        • Return meat to skillet and add chicken broth mixture, mixing well.
        • Add butter and roux, blending well.
        • Add rice, mix well, cover and simmer 20 minutes until rice is fluffy.

        DARK ROUX (makes 1/2-2/3 cup – can be kept refrigerated for several weeks)

        1/2 cup flour
        1/2 cup avocado oil

        • Whisk together the flour and oil.
        • Bake  at 350° for 1 1/2 hours or until dark golden brown.

        DAY 2
        GLAZE
        3/4 cup maple syrup or equal parts light molasses and maple syrup
        3/4 cup apple cider vinegar

        • In a small saucepan whisk together the vinegar and syrup.
        • Heat to boiling.
        • Reduce heat slightly and simmer 30 minutes or until reduced by half, whisking as necessary.

        ASSEMBLY

        • Preheat oven to 375°.
        • Remove pork chops from brine and pat dry.
        • In a large skillet melt 2 tablespoons butter over medium high heat.  Add pork chops and generously salt and pepper.  Sear pork chops evenly on both sides.
        • Spray large baking dish with non-stick cooking spray.
        • Evenly spread rice into baking dish.
        • Add pork chops to baking dish in single layer.
        • Top with glaze.
        • Bake 20-25 minutes or until cooked through.
        • Garnish and serve.

        CARAMEL SHORTBREAD BARS

        I found this recipe in a waiting room Oprah magazine originally so I have no idea how old it is.  You know how waiting rooms are, the magazine may have been 10 years old for all I know. I made a few changes for our liking and am now calling it CARAMEL SHORTBREAD BARS. There are so many flavor possibilities with changing the chip flavors and/or nut pieces.

        CARAMEL SHORTBREAD BARS
        1 1/2-3/4 cup cake flour
        1/3 cup powdered sugar
        1 teaspoon sea salt
        3 +/- tablespoon ice water
        10 tablespoons COLD unsalted butter, cut into small cubes
        1 cup unsweetened coconut milk
        1/4 cup packed brown sugar
        1/4 cup honey*
        1 cup semi-sweet chocolate chips
        1 cup butterscotch chips
        2 teaspoons espresso powder
        1 cup chopped and toasted macadamia nuts

        CRUST

        • Preheat oven to 350°.
        • Spray 9×9 inch baking dish with non-stick cooking spray.
        • Using a metal blade food process the flour, powdered sugar and salt.
        • Add butter pieces and pulse several times until dough resemble coarse bread crumbs.
        • Add 3 tablespoons ice water and pulse until dough forms.  You can add more ice water as necessary if dough is too dry.
        • Press dough mixture into baking dish evenly.
        • Bake 30 minutes or until golden and edges are beginning to pull away.
        • Set aside to cool for 5-10 minutes.

        CARAMEL SAUCE

        • While the crust is baking add the coconut milk, brown sugar and honey to a medium saucepan over medium-high heat stirring well to dissolve sugar.  Bring to a SLOW boil and continue boiling until mixture darkens and reduces by half (7-10 minutes). Set aside to cool.

        ASSEMBLY

        • Sprinkle chocolate and butterscotch chips over crust evenly.
        • Sprinkle espresso powder evenly over chips.
        • Sprinkle macadamia nut pieces evenly on top.
        • Drizzle caramel mixture evenly over top.
        • Return to the oven for 15 minutes until golden brown and bubbling.
        • Remove from oven and run a knife all around the edges.
        • Cool on rack 15 minutes.
        • Cover and move to the refrigerator for 1 hour.
        • Cut into bars.
        • Keep refrigerated.

        *use a quality honey, it really makes a difference

        CARAMEL PECAN DUMP CAKE

        This is one of those recipes I cut out from a magazine that is super simple. I’m going to give you the original recipe and then my from scratch version.

        original recipe: APPLE CARAMEL PECAN DUMP CAKE
        2-21 ounce cans apple pie filling
        1 box caramel or yellow cake mix
        1/2 cup butter, sliced thin into 12 slices
        1/2 cup chopped pecans
        1/2 cup caramel sauce

        • Preheat oven to 350°.
        • Lightly spray 9×13 cake pan with non-stick cooking spray.
        • Pour both cans of pie filling into the bottom of the pan.
        • Sprinkle cinnamon over fruit.
        • Even spread cake mix over top of fruit.
        • Lay slices of butter in a single layer on top of cake mix.
        • Sprinkle pecan pieces over butter slices.
        • Drizzle caramel sauce all over top.
        • Bake 35-40 minutes or until cake is golden and fruit is bubbling.


        my version: CARAMEL PECAN DUMP CAKE
        2-21 ounce cans apple, peach or lemon pie filling
        1 tablespoon cinnamon (omit if using lemon)

        2 1/4 cups (8 ounces) cake flour

        1 1/2 cups + 2 tablespoons sugar

        1/2 teaspoons salt

        1/2 teaspoons baking soda

        1/2 cup butter, sliced thin
        1/2 cup caramel sauce
        4 ounces pecan pieces, minced 

        • Preheat oven to 350°.
        • Lightly spray 9×13 cake pan with non-stick cooking spray.
        • Pour both cans of pie filling into the bottom of the pan.
        • Sprinkle cinnamon over fruit.
        • Sift together dry ingredients and spread evenly over fruit layer.
        • Lay slices of butter in a single layer on top of dry ingredients.
        • Sprinkle pecan pieces over butter slices.
        • Drizzle caramel sauce all over top.
        • Bake 35-40 minutes or until cake is golden and fruit is bubbling.

        BROKEN BALINESE CHICKEN

        I found this recipe and it looked so absolutely delicious that I had to try it!  Well it received 4 thumbs down – WAY TOO BITTER – so it was back to the drawing board.  I guess we are just not Indonesian eaters.  I still liked the basic recipe idea, it just needed something more to our liking!  It was too bitter as is, so I tried a simple fix and Voila’ a new recipe was born.

        BROKEN BALINESE CHICKEN
        10 6 garlic cloves, minced
        3 fresh long red chiles, halved and seeded
        1 teaspoon red pepper flakes
        6 3 small shallots, halved sliced
        2 1 tablespoons chopped fresh ginger
        1 cup brown sugar
        1 1/4 teaspoon ground turmeric
        1/4 cup vegetable avocado oil, plus more for brushing
        freshly ground Salt and black pepper
        One 4-pound chicken, butterflied 1 1/2 pounds chicken tenders
        4 fresh bay leaves
        4 2 limes, halved
           2 limes, sliced

        • In a food processor, combine the garlic, chiles, shallots, ginger and turmeric and pulse until finely chopped. 
        • Add the 1/4 cup of avocado oil and pulse to a fine paste. 
        • Transfer the paste to a small skillet and add the brown sugar cooking over moderate heat, stirring, until fragrant and lightly browned, about 5 minutes. 
        • Let the paste cool completely and season with salt and pepper.
        • Cover and refrigerate for at least 4 hours or overnight.

        • Preheat oven to 450°.
        • Uncover chicken and bring to room temperature while oven is heating.
        • Add lime pieces.
        • Bake 20-25 minutes until cooked through.

        SANDWICH STACKERS

        This recipe was originally from a book for cooking with cast iron pie irons. I changed it up for an easy week night recipe.  You can fill it whatever you’d like and or dip it in any sauce you like.  This is a fantastically versatile recipe.  Using thin sliced deli meats and cheeses works best.

        SANDWICH STACKERS
        Pillsbury Crescent Rolls or Pizza Dough
        cooked bacon strips
        baby swiss slices
        aged white cheddar slices
        hard salami slices
        pastrami slices
        oven roasted turkey slices
        Apple slices
        Egg Butter wash

        • Using two of the crescent triangles create a rectangle for each sandwich.
        • Layer desired ingredients within the rectangle.
        • Top with two more crescent triangles and seal edges.
        • Bake 12-15 minutes until pastry is golden and cheese is melted.
        • Brush with egg butter wash.
        • Bake another 3-5 minutes
        • Cool 2 minutes before cutting into squares and stacking.

        PAYDAY BARS

        This was one of the recipes from my cooking magazine finds!  It was a HUGE hit with a small addition.

        PAYDAY BARS
        2 cups chopped roasted, salted peanuts
        1/2 cup Heath bar toffee bits
        14 ounces KRAFT caramel bits
        1 cup mini marshmallows
        1 tablespoon heavy cream

        • Prepare 8 inch square baking dish with parchment paper or foil.
        • Spray well with non-stick cooking spray.
        • Mix together the nuts and toffee bits.
        • Arrange half the nuts evenly in bottom of the pan.
        • Using a double boiler, melt caramels with heavy cream.
        • When caramel mixture is smooth add marshmallows and stir until smooth.
        • Immediately pour caramel mixture over nuts and top with remaining nut mixture.
        • Cool 2-3 hours until set before cutting.
        • Store in air tight container with wax paper between the layers.

        LEMON PAPRIKA GRILL CHICKEN & BROCCOLI SLAW revisited

        I have been making this broccoli salad for years – it’s perfect for summer dinners – especially grilled dinners! I added a new grill recipe that I developed and it turned out PERFECTLY!

        LEMON PAPRIKA GRILL CHICKEN
        4-6 skin on chicken thighs
        Juice of 1 lemon
        2 lemons, sliced
        1/4-1/3 cup Savory Spice Shop Sweet & Spicy Paprika
        1/8-1/4 cup fresh ground Himalayan Pink salt
        1/8 cup fresh ground peppercorn medley

        • Prick chicken pieces with fork tines.
        • Pour 1/2 teaspoon of lemon juice over each piece and chill 2 hours.
        • Prepare grill for indirect heat.  I use charcoal and HOT, but indirect heat. I also clean my grill and leave it off during the coals heating up process and then spray it with PAM grill non-stick spray just before adding the meat.
        • Remove chicken from lemon juice and drain.
        • Whisk together paprika, salt and pepper until well blended.
        • Season each piece of chicken with spice mixture, patting to adhere the spices to the meat.
        • Grill chicken skin side up 8-10 minutes.  Adjust as necessary to avoid flame flare-ups.
        • Turn skin side down and grill another 8-10 minutes or until browned or cooked through – again adjusting as necessary for flame flare-ups.
        • Add lemon slices to grill after turning the chicken and grill both sides.
        • Serve chicken over lemon slices.
        • Garnish with parsley.

        BROCCOLI SLAW
        1 1/2 cups broccoli florets
        1/2 head shredded red cabbage (optional)*
        2 bunches green onions, sliced
        1/4 cup chopped red onion
        1/4 cup sunflower seeds (shelled)
        1/2 cup golden raisins
        1/2 pound bacon cooked crisp and crumbled
        1 cup mayonnaise
        Juice of 1 lemon
        1/4 cup sugar
        2 tablespoons apple cider vinegar**

        • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
        • In a small mixing bowl or mini food processor, blend the mayonnaise, sugar, lemon juice and vinegar together until smooth.
        • Pour over the vegetable mix.
        • Toss well and chill 24-48 hours before serving.

        *add another 1 1/2 cups broccoli florets if omitting cabbage.
        **can use pineapple juice instead

        SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE

        This cake is super rich, but a beautiful cake for a holiday or special occasion. I sure wish my DIL was here – tomorrow is her birthday and she loves chocolate and would love this cake.   Happy virtual birthday Dawn. I adapted this recipe from Shugary Sweets.

        SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE
        CHEESECAKE
        2 8-ounce packages Philadelphia cream cheese at room temperature
        2/3 cup fine sugar
        2 large eggs
        1/3 cup sour cream
        1/3 cup heavy cream
        Juice of 1 lemon
        1 teaspoon PURE vanilla
        pinch fresh ground Himalayan Pink salt

        • Preheat oven to 350°.
        • Add a cake pan half full of water to lower shelf in oven.
        • Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides.  Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
        • Beat cream cheese with sugar until light and creamy.
        • Add salt and eggs one at a time, beating until creamy after each addition.
        • Beat in sour cream, heavy cream, lemon juice and vanilla.
        • Pour into prepared pan and place in preheated oven.  Immediately lower temperature to 325°.
        • Bake 45 minutes.
        • Turn oven off and leave cake in for 30 more minutes.
        • Remove from oven and cool on rack until completely cool.
        • When cool, wrap in saran and place in freezer for 2-3 hours.

        CHOCOLATE CAKE
        1 cup butter
        4 cups sugar
        4 JUMBO eggs
        4 cups buttermilk
        5 cups flour
        4 teaspoons baking soda
        1 cup cocoa powder
        2 teaspoons PURE vanilla
        1/4 teaspoon fresh ground Himalayan Pink salt

        • Grease and “flour” 2 9-inch pans.  I use cocoa instead of flour so the coloring matches.
        • Preheat oven to 350 degrees.
        • Cream together butter and sugar until fluffy.
        • Add eggs and beat well.
        • Sift together the flour, cocoa, salt and baking soda.
        • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
        • Pour into prepared pan(s).
        • Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.

        FROSTING
        1 cup unsalted butter, at room temperature
        1/2 cup caramel sauce (recipe below or jarred is okay)
        4 cups powdered sugar
        2 tablespoons whole milk
        pinch fresh ground Himalayan Pink salt

        • Beat butter until fluffy.
        • Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.

        CARAMEL SAUCE

        6 tablespoons light corn syrup
        1/2 cup + 2 tablespoons sugar
        3 tablespoons unsalted butter, cubed
        1/2 cup heavy cream
        1/2 teaspoon sea salt
        • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
        • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
        • Add the heavy cream in a thin stream, stirring constantly until smooth.
        • Add salt and blend well.
        • Transfer the caramel to a heatproof container and allow to cool.

        GANACHE
        4 ounces dark chocolate
        1/3 cup heavy cream

        • In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.

        ASSEMBLY
        1/2 bag Heath Bar baking pieces
        2 tablespoons caramel sauce (recipe above or jarred is okay)
        pinch fresh ground Himalayan Pink salt

        • On a cake plate arrange 1 chocolate cake layer.
        • Top with the cheesecake layer.
        • Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
        • Add 2nd chocolate cake to the later.  Gently press the layers together.
        • Frost cake.
        • Add ganache to the top (some will run down sides).
        • Sprinkle with salt and then add remaining Heath bar pieces.

        SOUTH of the BORDER CHICKEN WINGS & BEER BAKED BEANS

        SOUTH of the BORDER CHICKEN WINGS
        GLAZE
        1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
        1/4  cup light corn syrup
        1 small can chopped green chiles, drained
        1 bunch green onions, finely minced
        1 teaspoon garlic powder
        1/2 teaspoon cumin
        Juice of 1 lime

        • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
        • Stir in green chiles and onions.
        • Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
        • Whisk in lime juice and set aside.

        WINGS
        2 pounds chicken tenders
        1 teaspoon garlic powder
        Fresh ground salt and black pepper

        • Preheat oven to 450°.
        • Line baking sheet with foil and spray with non stick spray.
        • Sprinkle garlic powder, salt and pepper on chicken pieces.
        • Arrange chicken in a single layer.
        • Bake 25-30 until cooked through.
        • Brush with glaze last 10 minutes.
        • Serve with remaining sauce and ranch for dipping.

        JALAPENO RANCH (FOR DIPPING)
        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

        BEER BAKED BEANS
        1 pound small white beans, soaked over night, drained and sorted
        1 medium Vidalia onion, chopped
        1 large shallot, sliced
        1 cloves garlic, minced
        1 tablespoon honey
        6 slices bacon, cooked crisp and crumbled
        2 bottles Angry Orchard Summer Honey hard cider or Shocktop
        1 1/2 cups hot water
        2 tablespoons Apple Cider Vinegar
        1 KNORR chicken gel bouillon
        Fresh ground salt and black pepper, to taste

        • Preheat oven to 350°.
        • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
        • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
        • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
        • Add honey, vinegar, salt and pepper.
        • Add beans and return to a boil.
        • Transfer to baking dish baking until beans are tender and moisture is absorbed.
        • Stir in bacon just before serving.

        My family added some of the extra wing sauce from above to the beans and LOVED it.

        Save

        SALMON IN A BLANKET

        I found this old, and I do mean old recipe card in an old recipe box I found in an antique store.  It was a Betty Crocker of General Mills recipe from the TESTED RECIPE INSTITUTE.  I’m sure I could do some research and find the actual year, but I’m going to guess it is from the 50’s or 60’s. I changed it very little, but have added some additional flavor.  The original recipe called for pink salmon, but I use both pink and red salmon.  This recipe originally called for making a Bisquick dough, but is great for cheating and using prepared dough and/or puff pastry with.  You can also substitute tuna. I also make them into individual tarts instead of one long “blanket”.

        SALMON IN A BLANKET
        3 cups flaked pink salmon
        1/2 cup mayonnaise
        Juice of 1 lemon juice
        Fresh ground salt and black pepper, to taste
        2 tablespoons finely chopped parsley
        1 package of prepared pie dough or puff pastry
        egg wash

        • Preheat oven to 425°.
        • Mix together the salmon, mayonnaise, lemon juice and parsley until well blended.
        • Roll dough into four 4×8 inch oblongs.
        • Arrange the first oblong pastry on 1 side of a jelly roll pan.
        • Fill the dough with salmon mixture not going all the way to the edge.
        • Fold over the top and crimp the edges, sealing well.
        • Brush with egg wash.
        • Make a few slashes on top to allow steam to escape.
        • Bake 12 -15 minutes.