BUTTER CAKE WITH RUM SAUCE

2 cups sugar

4 eggs

2 sticks butter, softened

2 teaspoons rum or vanilla flavoring

1 cup buttermilk

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

In a large bowl cream sugar, eggs, butter, and buttermilk together with mixer.  Add flour, salt, baking powder, baking soda, and vanilla or rum and mix.  Pour batter into a well-sprayed bundt pan or pan of your choice.  Bake in a preheated 325 degree oven for 55 to 60 minutes until done.  Let cool in the pan at least 30 minutes before removing. 

Rum Sauce                                                                          

3/4 cup sugar

1/3 cup butter

3 tablespoons water

2 teaspoons rum or vanilla flavoring (can use more rum if you want)

Combine all ingredients in a saucepan and cook over medium heat until fully melted.  Do not boil!   Pour over cake.  (Note:  I take a skewer and poke holes in the cake, then use a turkey baster to put sauce into holes but you can just pour it over the cake)  The cake will soak up the sauce.   YUMMY!   Enjoy!

PUMPKIN NUT CAKE

3 eggs

1 (15 ounce) can pumpkin

3/4 cup oil

1 1/2 cups sugar

1 teaspoon vanilla flavoring

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

1 cup walnut pieces

 

Cream eggs, pumpkin,  oil, sugar, and vanilla with mixer.  Whisk together flour, salt, baking powder and cinnamon and add to pumpkin mixture mixing well with mixer.  Fold in nuts.  Spray a 9 x 13 baking dish, add cake mixture. Bake in preheated 350 degree oven 35 to 40 minutes until cake is done in center.  Let cool before frosting. 

Nutmeg Frosting

1 (8 ounce) package cream cheese, softened

1 stick butter or margarine, softened

2 cups confectionery sugar

1 teaspoon nutmeg

1 teaspoon vanilla flavoring

Beat with mixer until spreading consistency.  Spread on cooled cake.

 

I promise you, if you like pumpkin, you will love this moist, delicious cake!

 

Oriental Chicken Salad

Yield:
8 servings
Ingredients:
Salad ingredients:
leaf lettuce, washed and torn
shredded red cabbage (optional)
sliced almonds
chow mein noodles
fried chicken strips (recipe below)
homemade honey mustard dressing (recipe below)
Fried chicken strips ingredients:
2 pounds boneless skinless chicken breast
1 1/2 cups flour
1 tablespoon seasoned salt
1/4 teaspoon black pepper
1 tablespoon garlic powder
1 teaspoon parsley flakes
1/4-1/3 cup vegetable oil

Dressing Ingredients:
6 tablespoons honey
1 tablespoon white vinegar
8 teaspoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
1/4 teaspoon sesame or olive oil
Instructions:
1. Slice chicken breast into thin strips (as thin as possible).
2. In a medium-large container with a tight-fitting lid, combine flour, seasoned salt, pepper, garlic powder, and parsley flakes. Add 1/4 of the chicken meat; close tightly and shake vigorously to coat. Continue adding meat in three more sections, each time replacing the lid and shaking the container (leave meat in when adding more).
3. Heat 1/4-1/3 cup oil in a large skillet over medium heat (or just slightly above medium). Add chicken and spread out over bottom of skillet. Allow to fry for several minutes, then stir. Continue stirring and frying until chicken is completely cooked. Drain on paper towels to remove excess grease.
4. Combine dressing ingredients and whisk to remove lumps.
5. To assemble salad, layer plates with lettuce, cabbage, fried chicken, chow mein noodles, almonds, and top with the homemade dressing.


Additional Notes:
The fried chicken pieces can be still warm/hot, or, if you need to make this up ahead of time, you can refrigerate the chicken and serve a completely cold salad: it's good either way!
Preparation Time:
15 minutes
Cooking Time:
15 minutes

SOFT GINGER COOKIES

2 1/4 c. all purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 c. butter, softened
1 c. sugar
1 egg
1/4 c. molasses
2 Tbsp. sugar


Here's How...


1. Preheat oven to 350 F.  Combine flour, ginger, baking soda, cinnamon, cloves and salt.  Set aside.  In a large mixing bowl with an electric mixer, beat butter for 30 seconds.  Add 1 c. sugar.  Beat until fluffy.


2.  Add egg and molasses - beat well.  Add half the flour mixture at a time and beat until just combined.  


3.  Shape into 1" balls.  Roll in 2 Tbsp. sugar.  Place on un-greased cookie sheets or baking stone 2" apart.  Bake in the preheated oven for 10 minutes or until light brown and puffed.  Let cool for 2 minutes before transferring to wire racks or plate to finish cooling.


Makes about 36 cookies.

Spanish Rice x 2

These are my two favorite spanish rice recipes..since i love both i  decided to share both one is a healthier version ..

2 cups brown rice
2 to 3 T olive oil
4 cups plus 2T water
1 heaping T of tomato paste (you can save the rest of the can and use it another recipe)
2T chili powder
2t cumin
2t salt

In a large stock pot heat olive oil and brown rice. Stir and cook the rice until it starts to brown slightly. Add water, tomato paste and seasonings and stir well. Bring to a boil. Reduce heat slowly over the first 5 minutes and then put the lid on (this helps to prevent your pot from boiling over when you put the lid on ). Turn the burner on low and let it cook for another 55 minutes.

Spanish Rice2

2 Tbsp Oil

2 Tbsp Dried Onions

1 4oz can Diced Green Chiles (optional)

2 28 oz cans Diced Tomatoes—do not drain (or 1 quart

 home-canned tomatoes)

1 cup Rice

4 tsp Chicken Bullion powder

1 tsp Taco Seasoning

3 cups Water (less if using 2 quarts canned tomatoes)

In a sauce pan combine oil and rice. Cook, stirring, over medium heat until rice begins to brown. Add tomatoes, chiles, water, onions, chicken bullion and taco seasoning. Stir to combine. Bring to a boil. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. 

Serving suggestions:

Flour tortillas

Corn 

Black olives

Sour cream

If you have cooked ground beef in your freezer, you can add some defrosted meat when you add tomatoes. You can also add canned beef or canned chicken. Spanish Rice is a fantastic burrito filler with cooked pinto or black beans. It also makes a great meal with just beans and some sour cream.

Southwest Stew

2 tbsp. olive oil
1 lb boneless pork cut up into cubes
1 large onion diced
2 cloves garlic chopped
1 packet taco seasoning
2 cans diced tomatoes
1 can Rotel tomatoes with green chiles
1/2 cup beef broth
1 can corn
1 can pinto beans

Brown your pork cubes in olive oil along with the garlic and onion. Put this in your crockpot. Add the rest of the ingredients and cook on low for 5 to 6 hours.  Serve this with tortilla chips and garnish the stew with a dollop of sour cream.

 You can  sub beef or chicken for the pork

Santa Fe Chicken

1 tbsp butter in fry pan.
Add one chopped large onion.
Saute till tender.
Add 1-1/4 c. chicken broth to pan with one cup of salsa.
Bring it to a boil.
Add 1 c. long grain rice.
Add 4 boneless chicken breasts and 1/8 tsp. garlic powder.
Cover and simmer for 10 minutes. (I used the already cooked chopped chicken breasts and added it later since it is already cooked).
Simmer for 10 minutes then turn over the chicken breasts, and cook another 10-15 min.
(At this point, add in cooked breast meat if you are taking that route)
Add a cup of pinto and black beans (1/2 c. of each).
Stir it up, turn off the heat. Add green onions, cilantro and 3/4 c. of cheddar cheese. Let rest for 5 minutes. ENJOY!
  You can do this in the crockpot

• 24 oz. (1 1/2 lbs) chicken breast
• 14.4 oz can diced tomatoes with green chilies *Or a jar of salsa 
• 15 oz can black beans, drained and rinsed
• 8 oz frozen corn (*We use canned.)
• 14.4 oz can fat free chicken broth
• 3 onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste
  
  

Directions:

1. Combine chicken broth, beans, corn, tomatoes, onions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot.
   1. Season chicken breast with salt and lay on top.
   2. Cook on low for 10 hours or on high for 6 hours.
   3. A half hour before serving, remove chicken and shred.
   4. Return chicken to slow cooker and stir in.
   5. Adjust salt and seasoning. 
   6. Serve over rice with cilantro, sour cream, and shredded cheddar cheese.

Ranch House Chicken Casserole

4 to 5 cups cooked, cubed chicken
2 cups cheddar cheese
12 corn tortillas
2 T olive oil
1 medium onion, chopped
5 large mushrooms, chopped

Sauce
6 T butter
6 T whole wheat flour
1 cup water
2 ¼ cups milk
2 chicken bullion cubes
½ t seasoning salt
½ t pepper

In a frying pan heat olive oil and cook onions and mushrooms until soft.  Add cooked chicken and set aside.

In a saucepan over medium high heat melt butter.  Add ww flour and stir with whisk until any lumps are broken up and the mixture is smooth.  Add water, milk and bullion cubes.  Turn up heat a little and whisk and stir until the sauce is thick and bubbly. Remove from heat.

 

To assemble casserole, layer half of the chicken on the bottom of a 9x13 pan.  Cover with half the cheese, half the tortillas, and half the sauce.  Repeat for second layer only ending with cheese on top. 

 

Bake at 350 for one hour. 

Pumpkin Cookies

1 cup butter
½ cup sugar
½ cup brown sugar
1 cup canned pumpkin
1 egg
1t vanilla
2 cups whole wheat pastry flour
1t baking soda
1t baking powder
2t cinnamon
¼ t salt

Frosting
3T butter
½ cup brown sugar
¼ cup milk
1 ½ to 2 cups powder sugar


Cream the butter, sugar and brown sugar  together mixing well.  Add the pumpkin, egg and vanilla.  Mix until well combined.  Add the remaining ingredients. Add remaining ingredients.  Drop by tablespoonfuls onto an ungreased cookie sheet.

Bake cookies for 10 to 12 minutes at 350 degrees.  Let cool completely and frost.

To Make Frosting:

In a saucepan on medium heat combine butter and brown sugar. Let it cook until it is smooth and bubbly, be very careful not to let this burn and stir constantly.  After it starts to bubble let it cook for one minute.  Remove from heat and mix in milk.  Add powdered sugar until it is a spreadable frosting consistency.  Frost cookies.  This frosting will harden rather quickly, so work fast or have a helper to get them all frosted. 

Minute Chicken

1-1/2 lbs. boneless skinless thighs
cut into bite sized pieces and dredge them in flour. Let them sit for 10 minutes.
Meanwhile make the sauce!
1 Tbsp. sugar
1/4 tsp. pepper
1/3 c. oyster sauce
1/3 c. water
1/2 c. green onions
Mix and set aside.

In skillet, add 2 Tbsp. oil heat and add 1 clove crushed garlic. Cook chicken until brown and done. Lower the heat add the sauce and keep it on low for a few minutes for sauce to thicken up just a bit. Done! Enjoy with  rice.  If you want to do this for OAMC you can  have your chicken all cut and your sauce mixed and just have to add your green onions  at the last  minute  ..

Mexican Hamburger Rice Bake

 This recipe is a family favorite..It belongs to my friend Crystal she has a ton of recipes on her blog.. check it out and enjoy ..

5 to 6 cups of cooked brown rice (a great use of leftover rice)
1 lb hamburger
½ small onion
1 10oz can Rotel tomatoes
8 oz. tomato sauce
½ cup water
salt or seasoning salt to taste
1 cup or more cheddar cheese

Cook hamburger and onion in fry pan till hamburger is no longer pink and onion is soft.  Add rice, rotels, tomato sauce, water,  and seasonings and mix and simmer everything for about 5 to 10 minutes.  Put this in a 9x13 inch pan (I sprayed mine with Pam) and top with cheese.  Bake at 375 for 20 to 25 minutes until everything is hot and bubbly.

Korean Chicken

8 boneless skinless chicken thighs (or 2 lbs. chicken drumettes)
2 eggs, beaten
3/4 c. flour mixed with 3/4 c. cornstarch
Oil for frying.
Cut chicken thighs into bite-sized pieces and toss in beaten egggs. Dredge chicken in flour/cornstarch mixture and shake off excess. Deep fry in oil until golden brown and cooked through. Dip in Korean Dipping Sauce before serving.

Korean Dipping Sauce
1 c. shoyu (soy sauce)
3/4 c. sugar
1 Tbsp. garlic, minced
1 Tbsp. sesame oil
2 Tbsp. sliced green onions
2 tsp. toasted sesame seeds

Heat shoyu, sugar, garlic and sesame oil until sugar dissolves. Cool, then add green onions and sesame seeds.

*NOTE: I just thought it was okay. HOWEVER, the next day it was WAY WAY WAY better. The sauce needs to be made the day before, definitely.

Japanese Deli / Bento Style Hamburgers

2 lbs. ground beef
2 eggs
1/2 c. bread crumbs
1/2 c. mayonnaise
1 Tbsp. garlic Salt
1 tsp. pepper
2 tsp. onion powder

Combine all ingredients. Form into patties and fry until cooked through.
These were not firm enough to put on the grill (fell apart), but they are more than fine in a fry pan.
It says it serves 6.

Homemade Pancake Mix

Dry Ingredients:

    2 cups dry buttermilk powder
    8 cups all-purpose flour
    ½ cups sugar
    8 tsp baking powder
    4 tsp baking soda
    2 tsp salt

Mix all ingredients together and pour into an airtight container. Store in a cool,dry place. Keeps for about 6 months.  If you dont have butter milk powder you can add liquid buttermilk when mixing the wet ingrediants and leave out the water .

Recipe:

    1 ½ cup pancake mix
    1 egg
    2 tbsp oil
    1 cup water

Mix all ingredients. Makes about 10-4”pancakes.

Fish Tacos

3 lbs white fish (I use tilapia, but any type of white fish will work) this amount was what I needed to feed my family. This recipe is very versatile you can use less fish to suit your own needs
½ of a large onion, chopped
3T chili powder
3t cumin
1T lime juice
salt, to taste
taco trimmings – lettuce, tomatoes, sliced olives, avocado is good too..
flour tortilla
Cheese – I think cheese is optional, I like mine without cheese
salsa

Chop up fish into bite size chunks…Cook fish and onion in frying pan until the fish is done and the onion is soft. Add the spices and lime juice and a little salt to taste..Now serve like you would regular tacos…

Dill Dip

Yield:
2 cups of dip
Ingredients:
1 cup sour cream
1 cup mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoon seasoned salt
2 shakes  hot sauce
1 tablespoon minced onion
1 tablespoon parsley flakes
1 tablespoon dill weed (or 3 tablespoons fresh dill)
Instructions:
Mix all ingredients thoroughly. Serve with carrot sticks, broccoli, celery, etc. Store in refrigerator.


Preparation Time:
5 minutes

Deviled Eggs

12 eggs (1 dozen), hard boiled and peeled
½ cup mayonnaise
2 t. vinegar
2 t. prepared mustard
¼ t. salt
pepper, to taste


Carefully slice eggs in half the longest direction.  Put yolks in a medium size bowl.  With a fork, mash the yolks until fine.  Add the remaining ingredients.  With a spoon, carefully pack the filling back into the egg white halves.

These are so simple even my children can make them after I have taken care of boiling and peeling the eggs .

Red Lobster's Cheese Biscuits *Clone*

Biscuits

• 2 1/2 cups Bisquick baking mix
• 1 cup finely grated cheddar cheese
• 3/4 cup  milk
• 2 tablespoons butter , melted
• 1/8 teaspoon garlic powder

Garlic Butter

• 1/4 cup butter , melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley flakes
• 1 dash salt

Directions:

1. 1
   Preheat oven to 400 degrees.
2. 2
   Combine garlic butter ingredients, mixing well.
3. 3
   Combine biscuit ingredients in a medium bowl.
4. 4
   Mix until well combined.
5. 5
   Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
6. 6
   Brush garlic butter on top before baking.
7. 7
   PS: Sprinkle extra cheese on top as well. if you would like. ; ).
8. 8
   Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown.
9. 9
   Serve warm.

Crockpot Lemonade Chicken

 6 boneless skinless chicken breast halves (4 ounces each) *
 3/4 cup thawed lemonade concentrate *
3 tablespoons ketchup *
2 tablespoons brown sugar *
 1 tablespoon cider vinegar *
 2 tablespoons cornstarch *
2 tablespoons cold water

Directions * Place chicken in a 5-qt. slow cooker. In a small bowl, combine the lemonade concentrate, ketchup, brown sugar and vinegar; pour over chicken. Cover and cook on low for 2-1/2 hours or until chicken is tender.(Adjust to 4-5 hours..or perhaps it is supposed to be set on high) * Remove chicken and keep warm. For gravy, combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 30 minutes or until thickened. Return chicken to the slow cooker; heat through. Yield: 6 servings.

Ghirardelli Peanut Butter Cheesecake Brownies

Actually, it is a Ghirardelli recipe but I'm sharing 

Crust:
2 cups crushed graham crackers

1/2 cup sweet ground cocoa 

1/2 cup melted butter

2 tbsp granulated sugar 


Cheesecake Layer:
1/2 cup creamy peanut butter

16 ounces cream cheese, at room temp

2 ounces chopped milk chocolate
1 cup granulated sugar
3 tbsp all-purpose flour
4 large eggs
1/2 cup whole milk
1 tsp vanilla extract
1/2 tsp vegetable shortening

Preheat oven to 350 degrees. Combine crushed graham crackers, ground  cocoa, butter, and sugar in large bowl until well blended. Press into a 13x9 pan and bake for 8 minutes, transfer to wire rack and cool completely. 


In large bowl beat the cream cheese, sugar, peanut butter, and flour at low speed. Add eggs, one at a time while mixing. Add vanilla and milk. Pour cheesecake mixture into pan and bake for 40 minutes or until set. It will "puff up" a bit, but will settle after cooling completely. 


Melt chocolate and vegetable shortening in double broiler stirring until smooth. Spread the melted chocolate over the cooled cheesecake layer. Chill for 10 minutes, chocolate layer should be slightly set, score the chocolate with a sharp knife into 2 inch squares. Return pan to refrigerator and chill for 30 minutes, cut bars, serve, and eat! 

If you have a food processor use it! I hand crushed my graham crackers and well it just made it a little crunchier. The cheesecake is firm after 30 minutes, but I thought it tasted better after about 2 hours, the peanut butter taste really comes out then!