I know I haven't cooked with ya'll in a while. I just made this for some dear friends and was emailing her the recipes and decided to add it to this cool blog of ours. Enjoy!
This recipe is from a girl that I used to babysit for, oh that makes me feel old. I had it at my precious Grandmothers funeral and everyone was raving about it. I asked Lauren for it and she shared-thank goodness! It might be similar to something you've had but it is quick, easy and yummy! The icing make a ton so fair warning-personally with this cake thick icing is best but even still I have quite a bit leftover. Okay onto the recipe:)
Lauren’s Yummy Pumpkin Cake
2 C. pumpkin
1 ½ C. sugar
¾ C. oil
2 C. self rising flour
½ tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
Icing
1 8 oz. box cream cheese, softened
1 ½ sticks butter, softened
1 16 oz. box of powdered sugar
Milk (needing until it has creamy texture
1 Tbsp vanilla
Mix together pumpkin, sugar, and oil. Sift flour, salt, cinnamon, and soda. Add to pumpkin mixture. Bake in ungreased cake pan 20-30 minutes until done(I take out around 25 minutes). Cool.
For Icing (this make a TON I always have extra icing) Beat softened butter and cream cheese until creamy. Add and beat sugar, vanilla and milk until desired consistency. Frost cake after completely cooled. Can serve as is or refrigerate.
Tuesday, November 18, 2008
Layered Enchiladas
Again, NOT technical.
Layered Enchiladas
1 lb. ground hamburger
1 can enchilada sauce
2 cans cream of mushroom soup
1 package of taco seasoning
Large flour Tortillas
Fiesta Shredded Cheese (Mexican blend)
Brown 1 lb of ground beef. I add garlic salt and minced onion to flavor the meat. Then drain it. Add 1 package of taco seasoning. After you let it simmer a little, add to the skillet, 1 can of enchilada sauce (it is called red sauce in the always save brand at Wal-Mart) and 2 cans of cream of mushroom soup. Let it come to a boil. In a casserole dish, use some of this mixture to coat the bottom of the pan so it will not stick. Then take 2 large tortillas and line the bottom, top with mixture, then top with tortillas again. I usually do about 5-6 layers. End with tortillas and top with grated cheese. Put in oven at 350 until the cheese has melted, about 5 minutes. Fast and yummy!
Fried Chicken
How I have I not posted here! I seriously completely forgot about this little guy! I am super excited to try these recipes! YEAH!
Here is my fried chicken recipe (VERY untechnical!)
(By the way, if you didn't get one, they have great, self-contained “fry daddy’s” now that are great.) I always put mine out on the back porch so it doesn’t smell up my house. I get a zip-lock bag and put 2 cups of flour in it. Then season it with lots of salt, pepper, garlic salt and cavendars greek seasoning. I use frozen, boneless, skinless chicken breasts and dethaw them in hot water. You can then just plop them in the bag and the flour and seasonings will stick with no egg. I also season my chicken with the same seasonings before dropping it into the bag. Just shake the bag until all the chicken is coated. Then drop them into the fry daddy (wait about 10 minutes) and take them out when the batter looks brown. It is yummy!
Friday, September 12, 2008
Best Cheesecake Ever!
I have not made this for you all, but it's the best cheesecake I have ever made. Actually, I don't love cheesecake, but this one I can't turn down! Every time I make it, people ask me for the recipe, so I thought I would share it!
Ingredients:
1 1/2 cups Graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
4 packages Philadelphia cream cheese, softened
1 1/4 cups sugar, divided
1 tsp vanilla
1 cup sour cream
4 eggs
2 cups strawberries, sliced (or any other topping)
Preheat oven to 325 degrees. Line 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp of the sugar; press firmly onto bottom of prepared pan.
Beat cream cheese, 1 cup sugar, and 1 tsp of vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 40 minutes or until center is almost set.
Cool, cover and refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Cut to serve and top with strawberries, just before serving. Store leftovers in refrigerator.
Ingredients:
1 1/2 cups Graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
4 packages Philadelphia cream cheese, softened
1 1/4 cups sugar, divided
1 tsp vanilla
1 cup sour cream
4 eggs
2 cups strawberries, sliced (or any other topping)
Preheat oven to 325 degrees. Line 13 x 9 inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp of the sugar; press firmly onto bottom of prepared pan.
Beat cream cheese, 1 cup sugar, and 1 tsp of vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 40 minutes or until center is almost set.
Cool, cover and refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Cut to serve and top with strawberries, just before serving. Store leftovers in refrigerator.
Southwest Stuffed Burgers
Ingredients:
1 1/2 lb ground beef
1/4 cup light mayonnaise (I did not put in)
1 package taco seasoning mix
1/2 cup Colby & Monterey Jack crumbled cheese
Salsa
Hamburger Buns
Garnish: tomato, lettuce, onions, cheese, etc
Mix meat, mayo and seasoning mix. Shape into 12 thin patties. Put cheese crumbles over 6 patties, then cover each with remaining patties, pinch edges together to seal.
Grill 7 minutes on each side, or until thoroughly cooked.
YUMMY!
1 1/2 lb ground beef
1/4 cup light mayonnaise (I did not put in)
1 package taco seasoning mix
1/2 cup Colby & Monterey Jack crumbled cheese
Salsa
Hamburger Buns
Garnish: tomato, lettuce, onions, cheese, etc
Mix meat, mayo and seasoning mix. Shape into 12 thin patties. Put cheese crumbles over 6 patties, then cover each with remaining patties, pinch edges together to seal.
Grill 7 minutes on each side, or until thoroughly cooked.
YUMMY!
Smothered Enchiladas
Ingredients:
2 pounds ground beef
1 (1 1/4 ounce) package mild taco seasoning mix
1 (4.5 ounce) can chopped green chiles, divided
2 (1o 3/4 ounce) can cream of chicken
1 (16 ounce) container sour cream
8 (8 inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.
Stir together remaining green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13 by 9 inch baking dish.
Spoon beef mixture evenly down centers of tortillas, fold in corners and roll up. Place seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
Bake at 350 degrees for 25 minutes or until thoroughly heated. Add garnish, if desired.
From: Southern Living
2 pounds ground beef
1 (1 1/4 ounce) package mild taco seasoning mix
1 (4.5 ounce) can chopped green chiles, divided
2 (1o 3/4 ounce) can cream of chicken
1 (16 ounce) container sour cream
8 (8 inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.
Stir together remaining green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13 by 9 inch baking dish.
Spoon beef mixture evenly down centers of tortillas, fold in corners and roll up. Place seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
Bake at 350 degrees for 25 minutes or until thoroughly heated. Add garnish, if desired.
From: Southern Living
Chicken Tetrazzini
Ingredients:
3 cups chopped chicken
1 cup shredded Parmesan cheese
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) container Alfredo sauce
1 can sliced mushrooms (I did not add, I don't like mushrooms)
1/2 cup slivered almonds
1/2 cup chicken broth
1/4 cup dry sherry (this is a liquor...I didn't know that. The website recommends that you don't cut it out because it really changes the flavor)
1/4 teaspoon ground pepper
7 ounces vermicelli, cooked
Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into 6 lightly greased pan. Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake at 350 degrees for 25 minutes or until thoroughly heated.
From: Southern Living
3 cups chopped chicken
1 cup shredded Parmesan cheese
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 (10 ounce) container Alfredo sauce
1 can sliced mushrooms (I did not add, I don't like mushrooms)
1/2 cup slivered almonds
1/2 cup chicken broth
1/4 cup dry sherry (this is a liquor...I didn't know that. The website recommends that you don't cut it out because it really changes the flavor)
1/4 teaspoon ground pepper
7 ounces vermicelli, cooked
Stir together chicken, 1/2 cup Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into 6 lightly greased pan. Sprinkle with remaining 1/2 cup Parmesan cheese.
Bake at 350 degrees for 25 minutes or until thoroughly heated.
From: Southern Living
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