Thursday, April 4, 2019

Red Velvet Cake

coming soon....

Saturday, March 30, 2019

Gretchen's Lemon and Cardamom Crepes

Gretchen P.

1 1/2 cups milk
1 cup flour
3/4 cup powdered sugar
3 eggs
1/4 teaspoon salt
1 Tablespoon vanilla
1 Tablespoon olive oil (optional)
1/2 teaspoon lemon extract
1/4 teaspoon ground cardamom
vegetable oil

Blend everything together in a blender. Heat a large skillet/crepe pan over medium heat. Brush vegetable oil on the pan and pour enough batter to cover the bottom on the pan (1/4 cup).

Method: cover with a lid. Remove lid when the edges are starting to brown and remove crepe from pan. No need to flip because having the lid on will cook it through.

Or use a crepe pan and don't cover and you can flip if desired. Both methods will work.

We topped with spreading some butter on the crepe and sprinkled a bit of white sugar and then fold or roll up. Or eat plain!

Sweet and Savory BBQ Meatballs

Recipe Found Here

1 onion, finely chopped
1 1/2 sleeves saltine crackers
2 pounds ground beef
3 eggs
salt and pepper
3 Tablespoons honey mustard
1/2 C ketchup
1 teaspoon Worcestershire

1/4 cup ketchup
3/4 cup sweet baby rays
1 cup brown sugar

Preheat your oven to 400 degrees.

Chop an onion up into small pieces.

Pour 1 and 1/2 sleeves of saltine crackers into a gallon sized Ziploc bag. Crush the crackers with a rolling-pin until they are all crumbly.

In a large mixing bowl place the cracker crumbs, 2 pounds ground beef, 3 eggs, salt and pepper, 3 Tb honey mustard, 1/2 C ketchup, onion, and 1 tsp Worcestershire sauce. Mix ingredients by hand.

Line 2 large cookie sheets with tin foil and spray it with cooking spray. Roll the meat into 2 inch balls and lay them out evenly on the trays.

Bake them in the oven for 20 minutes.

While the meatballs are cooking, combine 1/4 cup ketchup, 3/4 cup Sweet Baby Rays BBQ sauce and 1 cup brown sugar.

When the meatballs have a nice, crispy, dark brown exterior take them out of the oven and drizzle about 2 teaspoons of sauce over each one. Serve over rice and with a side of veggies and enjoy!

Monday, March 18, 2019

Vanilla Buttercream Frosting

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

Chocolate Cake

Will make about 29 cupcakes

1 3/4 cups, plus 2 T all-purpose flour
2 cups, minus 2 T granulated sugar
3/4 cups cocoa powder
2 teaspoons baking soda
3/4 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup hot water

Preheat oven 350 degrees. Spray three 8-inch or four 6-inch cake pans with nonstick spray. Line bottom of each pan with parchment paper, then spray the pans again. Set aside.

In the bowl of an electric mixer sift together the flour cocoa, baking soda, baking powder, and salt. Add sugar and mix with paddle attachment on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, water and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Mix for about 20 seconds.

Pour the batter into the prepared pans and bake for 18-22 minutes.

Cool in the pans for about 3 minutes, then turn them out onto a cooling rack and cool completely.

Wrap in plastic wrap and chill until ready to use.

Tuesday, February 19, 2019

Joe-approved Meatballs

Recipe Found HERE 

2 lbs ground beef
1/2 cup plain breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup milk
1 cup beef broth, divided
1 egg
1/4 cup fresh chopped parsley
1 Tablespoon minced garlic
1/2 Tablespoon kosher salt
1/2 Tablespoon pepper
1 teaspoon oregano
1/4 teaspoon crushed red pepper flakes

Combine the ingredients, except for the meat well, using only 1/4 cup of the beef broth.

Add the meat and just combine. Do not over mix, but be sure seasonings are well dispersed. Coat a baking sheet with rimmed edges with non stick spray (or use parchment paper) and roll meatballs into 1 inch circles. Pour reserved beef broth around meatballs and bake at 450 for 25 minutes.

Wednesday, January 23, 2019

Chicken Fajita Soup

The easiest recipe to throw together! Don't forget to prep the toppings, they make the dish.

Recipe adapted Found Here 

1 pound boneless, skinless chicken breasts (3 large pieces)
2 (10.75 ounce) cans condensed cream of chicken soup (Healthy Request Campbell's)
1 cup salsa (fresh refrigerated, I use the whole container)
2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon ground cumin

sour cream
diced tomatoes
green onions
diced avocado
tortilla chips
Mexican cheese

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. I always put my chicken in frozen (if cooking on low).

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, and cumin. Pour over the top of chicken. Cook on low for 6-8 hours.

Remove the chicken and shred. Place back into the slow cooker and stir. Serve with your favorite toppings.