Twinkie Cake
Cake:
1/2 cup butter, melted and slightly cooled
4 large eggs, lightly beaten
1 (18.25 ounce) package yellow cake mix
1 cup water
1 (5.1 ounce) package instant vanilla pudding mix
Frosting:
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (7 ounce) jar marshmallow creme
3 1/2 cups confectioners' sugar
1/4 cup heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch round cake pans.
Beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. Add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. Divide batter between prepared cake pans. Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely. Beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. Add marshmallow creme and beat until smooth. Gradually beat in confectioners' sugar until just combined. Pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute. Place one cooled cake round on a plate. Spread about 1/3 of the frosting over the top of the cake. Place second cake on top of frosting layer. Spread frosting on top and sides of cakes.
Saturday, November 30, 2013
Yellow Squash Casserole
Yellow Squash Casserole
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Tater Crisp Chicken Legs
Tater Crisp Chicken Legs
10 chicken legs
1 cup melted butter
2 cups dry potato flakes
Preheat oven to 400 degrees F (200 degrees C).
Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up. Bake at 400 degrees F (200 degrees C) for 1 hour.
10 chicken legs
1 cup melted butter
2 cups dry potato flakes
Preheat oven to 400 degrees F (200 degrees C).
Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up. Bake at 400 degrees F (200 degrees C) for 1 hour.
Crispy Baked Chicken
Crispy Baked Chicken
2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
1/2 cup margarine, melted
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish. Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
2 cups crushed saltine crackers
1 teaspoon seasoned salt
1 pinch garlic powder, or to taste
6 skinless, boneless chicken breast halves
1/2 cup margarine, melted
Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish. Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish. Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Chicken Breasts in Caper Cream Sauce
Chicken Breasts in Caper Cream Sauce
4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Bacon Feta Beans
Bacon Feta Beans
8 slices bacon - cooked, crumbled and divided
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside. Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside. Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.
8 slices bacon - cooked, crumbled and divided
1 (16 ounce) package frozen cut green beans
1 teaspoon minced garlic
4 ounces crumbled feta cheese, divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water
Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside. Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside. Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.
Cajun Chicken Pasta
Cajun Chicken Pasta
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
Chicken Bacon Ranch Pasta
Chicken Bacon Ranch Pasta
3 garlic cloves, minced
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup
1 cup Greek yogurt (or sour cream)
1 lb boneless, skinless chicken breasts
1/2 c. Real Bacon Bits
3 cups pasta
Place Crock Pot Liner in crock pot or spray insert with non stick cooking spray. Place chicken breast in liner. Mix cream of chicken soup, Greek yogurt, garlic and ranch dressing mix, bacon bits in a small bowl. Pour over chicken. Cook on high 3 1/2 hours or on low for 6-7 hours.
When chicken is done cook pasta according to directions. Serve with chicken mixture.
3 garlic cloves, minced
1 package ranch dressing mix
1 10.75 oz can condensed cream of chicken soup
1 cup Greek yogurt (or sour cream)
1 lb boneless, skinless chicken breasts
1/2 c. Real Bacon Bits
3 cups pasta
Place Crock Pot Liner in crock pot or spray insert with non stick cooking spray. Place chicken breast in liner. Mix cream of chicken soup, Greek yogurt, garlic and ranch dressing mix, bacon bits in a small bowl. Pour over chicken. Cook on high 3 1/2 hours or on low for 6-7 hours.
When chicken is done cook pasta according to directions. Serve with chicken mixture.
Cheesy Chicken Pot Pie Pasta
Cheesy Chicken Pot Pie Pasta
2 Chicken Breasts, cooked and cubed
2 Cups of Milk
2 Cups of Chicken Broth
2 Cups Shredded Cheddar Cheese
1 Cup Chopped Cooked Carrots
1 Cup Corn (Frozen or Canned)
2 Cups Peas (Frozen or Canned)
1 Small Onion, Chopped
1/2 Teaspoon Pepper
2 Teaspoons House Seasoning
1/4 Teaspoon Thyme (Optional)
4 Tablespoons Butter
1/4 Cup Flour
1 Cup Cracker Crumbs ( I used Goldfish Crackers…it was all we had on hand LOL)
1 lb Cooked Pasta of your choice
Saute the onion in the butter until translucent Add the Milk and broth, whisk in the flour until combined. Bring to a boil to thicken. Remove from the heat and add the cheese. Stir until cheese is melted and sauce is smooth. Add in the remaining ingredients EXCEPT for the crackers. Stir until well combined and pour into a buttered casserole dish. Top with the crackers and bake at 375 for 30 minutes.
2 Chicken Breasts, cooked and cubed
2 Cups of Milk
2 Cups of Chicken Broth
2 Cups Shredded Cheddar Cheese
1 Cup Chopped Cooked Carrots
1 Cup Corn (Frozen or Canned)
2 Cups Peas (Frozen or Canned)
1 Small Onion, Chopped
1/2 Teaspoon Pepper
2 Teaspoons House Seasoning
1/4 Teaspoon Thyme (Optional)
4 Tablespoons Butter
1/4 Cup Flour
1 Cup Cracker Crumbs ( I used Goldfish Crackers…it was all we had on hand LOL)
1 lb Cooked Pasta of your choice
Saute the onion in the butter until translucent Add the Milk and broth, whisk in the flour until combined. Bring to a boil to thicken. Remove from the heat and add the cheese. Stir until cheese is melted and sauce is smooth. Add in the remaining ingredients EXCEPT for the crackers. Stir until well combined and pour into a buttered casserole dish. Top with the crackers and bake at 375 for 30 minutes.
Sunday, November 17, 2013
Crockpot Stuffed Pepper Soup
Crockpot Stuffed Pepper Soup
2 lbs ground beef (or soy crumble for vegetarian version)
2 green bell peppers, diced ( about 1 cup)
2 (15 oz) cans diced tomatoes, undrained
1 (15 oz) can of tomato sauce
32 oz of beef broth (or veggie broth for vegetarian)
1 cup of water
1 small onion, diced
2 TBSP brown sugar
3-4 cloves of garlic, minced
2 tsp salt
1 tsp pepper
4 cups of cooked rice
Brown and drain grease from the ground beef and place in slow cooker. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.
2 lbs ground beef (or soy crumble for vegetarian version)
2 green bell peppers, diced ( about 1 cup)
2 (15 oz) cans diced tomatoes, undrained
1 (15 oz) can of tomato sauce
32 oz of beef broth (or veggie broth for vegetarian)
1 cup of water
1 small onion, diced
2 TBSP brown sugar
3-4 cloves of garlic, minced
2 tsp salt
1 tsp pepper
4 cups of cooked rice
Brown and drain grease from the ground beef and place in slow cooker. Add in tomato sauce, tomatoes, broth, peppers, onions, garlic, brown sugar, water, salt and pepper to slow cooker. (basically everything but your cooked rice) Cover and cook on low 6-8 hours. When about 30 minutes are left , add in your cooked rice, recover and continue cooking until time is up.
Saturday, November 9, 2013
Roasted Red Pepper Pasta
Roasted Red Pepper Pasta
12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)
Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to. Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.)
4 Tablespoons Butter
1/2 whole Large Onion, Finely Diced
3 cloves Garlic, Minced
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped
1 cup Vegetable Or Chicken Broth
1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper
1/2 cup Heavy Cream (more To Taste)
1/2 cup Parmesan Shavings (more For Serving)
Finely Minced Parsley
Chopped Fresh Basil (if You Have It!)
Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to. Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
Frito Lay Bean Dip
Frito Lay Bean Dip
1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine refried beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.
1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine refried beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.
Saturday, November 2, 2013
Pumpkin Pie Cake
Pumpkin Pie Cake
1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon
Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.
1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon
Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9 x 13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted butter. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream.
Friday, November 1, 2013
Baked Ravioli
Baked Ravioli
1 25-ounce bag frozen ravioli
4 cups bolognese sauce
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling
Heat oven to 400 degrees. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray. Spread 3/4 cup of the sauce in the baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.
1 25-ounce bag frozen ravioli
4 cups bolognese sauce
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling
Heat oven to 400 degrees. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray. Spread 3/4 cup of the sauce in the baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.
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