Search This Blog

Loading...

Monday, August 22, 2016

Sour Cream Apple Cake

This a great cake to make for a large group.  It's really yummy and full of flavor.  Would be great in the AM with a nice cup of coffee.

Ingredients

  • 2 cups flour
  • 1/4 teaspoon salt
  • 3 teaspoons cinnamon, divided
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) softened butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 ounces sour cream
  • 2 medium apples, chopped (about 2 cups)
  • 8 tablespoons chopped walnuts or almonds, optional
  • 1/2 cup brown sugar

 

Preparation

  1. Preheat oven to 350º Fahrenheit, and grease bundt pan with nonstick spray.
  2. Combine flour, salt, nutmeg and 2 teaspoons of cinnamon in a medium bowl. Stir in baking soda and baking powder, and set aside.
  3. Mix softened butter and sugar in a separate mixing bowl until a creamy consistency forms. Beat in eggs, one at a time, combining until creamy. Add vanilla and sour cream, and mix until well blended.
  4. Sift in dry ingredients, beating the mixture on low speed to form a batter-like consistency. Fold in chopped nuts and apples, stirring gently to evenly distribute.
  5. Pour the batter into bundt pan. Sprinkle evenly with brown sugar and 1 teaspoon of cinnamon, and bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Turn cake onto serving plate after cooling in pan for 20 to 30 minutes. Serve warm with your favorite toppings.
thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Monday, August 15, 2016

Orange Blueberry Quick Bread



Our local grocery store had blueberries on sale so I've made a couple of things over the last couple of weeks.  This is a very good choice for a breakfast bread or a dessert for after dinner with a scoop of ice cream.  It goes together very quickly and freezes well.  Hope you give it a try.



 printable
Ingredients
 1/2 c. unsalted butter, room temperature
1 c. sugar
2 eggs
2 tsp. grated orange zest
1 tsp. vanilla extract
1/2 c. plain yogurt
1 Tbl. milk
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. blueberries

Orange Cream Cheese Icing
From: Jenn@eatcakefordinner
2 oz. cream cheese
zest of 1/2 an orange
1/2 c. powdered sugar
1 - 2 Tbl. fresh orange juice

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the grated orange zest, vanilla, yogurt and milk and mix until combined. In a separate bowl, combine the flour, baking powder and salt. Add the blueberries and toss to coat in flour mixture.

Add wet ingredients to dry ingredients and stir until just combined, batter will be very thick. Scoop batter into a greased 9x5-inch loaf pan. Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. If top starts to get too brown while baking, tent with a piece of foil over the top. Remove from oven and cool in pan for 10 minutes, then remove from pan and cool. Top with orange cream cheese icing, slice and serve. Makes 1 loaf.

For the Orange Cream Cheese Icing: Microwave cream cheese for about 15 seconds or until very soft. Add the remaining ingredients and stir until smooth and creamy, adding as much orange juice as needed to reach desired icing consistency. Drizzle over cooled loaf.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things you L♥ve.
Donna

Monday, August 8, 2016

Lemon Pound Cake w/lemon glaze


It's been really hot here 3 digit's hot!!!!  This sounded really cool so thought I'd make it for my Monday Work Treat.  It was a big hit and several said it would be great with blueberry's or strawberry's on the side with some whip cream.  A food for thought.

Lemon Pound Cake

3 cups all-purpose  flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
1/2 cup buttermilk
1/2 cup of sour cream
4 tablespoons lemon juice
Zest of 2 lemons ( about 2 tbsps.)
1 teaspoon of vanilla
Instructions
Pre-heat oven to 300 degrees
1. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
2. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
3. Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

Lemon Glaze

1/4 cup butter, softened
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature
1. Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth
consistency

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to DO ALL the things You L♥ve.
Donna 

Monday, July 25, 2016

Chicken Carpese'




A friend of mine posted this on Facebook and when I saw the video I knew I had to try it.  First it's so simple to make, goes together very quickly and is really delicious.  There was no leftovers with this meal.  I made a side salad and sauteed onion, red and yellow peppers in olive oil with garlic.  The meal was really great.



Ingredients:
5-6 boneless chicken breast
1 1/2 container of cherry tomatoes *I used yellow and red*
3-4 TBL balsamic vinegar
5-6 cloves garlic
Fresh Basil
Provolone Cheese or Mozzarella  *original called for Mozzarella I used Provolone*
salt and pepper
olive oil

In a large sauce pan heat olive oil, salt and pepper both sides of chicken breast add to heated pan.  Cook about 6-8 minutes on each side, set aside.  In same pan add balsamic vinegar then the garlic, cook for a minutes or so...be careful and watch the garlic you don't want it to burn.  Add the tomatoes and cook for about 5 minutes, add chopped basis then add the chicken back to pan place cheese on top of each piece and then  cover and let cook until the cheese melts.  Just before serving add some more fresh basil.
Serve on a large platter and place tomatoes on top of chicken pieces.
Enjoy
Hope you try this recipe it's great.  Have a great week and always remember to Find the Time to Do ALL the things Y♥u L♥ve.
Donna

Monday, July 18, 2016

Jalapeno Popper Chicken *low carb*


My grandson and son in law love hot spicy things so this one is  a perfect dish for them.  I made mine without the jalapeno's and my daughters without the bacon.  I also made brocolli  and  rice for the boys.  I've been trying low carb again to try and get some weight off.  It's been hard trying to walk with working and my hip.   This is a great low carb recipe so hope you give it a try.







without Jalapeno

adapted from here


Ingredients


5 Slices bacon, cooked crisp and chopped
4-6 boneless chicken breasts, trimmed of excess fat (If thick, flatten a bit with mallet)
1-2 Tablespoons olive oil
8 Ounce package cream cheese, softened
1/4 Cup mayo
1/2 Teaspoon garlic powder
1 Cup shredded cheddar cheese
1/4 Cup grated Parmesan cheese
4-6 fresh jalapeno peppers, finely chopped (seeds and ribs removed)
cilantro sprigs for garnish

Directions

Preheat oven to 350ºF.

Cook bacon to crispy, set aside.

Season chicken breasts with a little salt and pepper and cook over medium-high heat either in the same pan you used for the bacon (pour off all but 1 Tablespoon of grease) or use a different skillet and add about a tablespoon of olive oil.

Depending on the size of the breasts, cook each side 3-4 minutes, or until juices run clear.

While chicken is cooking, remove seeds/ribs from jalapenos. Chop peppers finely.

Once chicken is done, move to plate and set aside.

Add chopped jalapenos to pan and saute briefly. Turn off heat.

In medium bowl, mix cream cheese, mayo, a little salt and pepper to taste, garlic powder.

Add cheddar and Parmesan cheeses (I reserve a little for topping before baking), sauteed jalapenos, crumbled bacon.

Place chicken back into skillet (or other ovenproof dish), top with cream cheese mixture, sprinkle a little additional cheddar and Parmesan if desired.

Bake in oven until well heated (about 20 minutes).

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Monday, July 11, 2016

oatmeal peanut butter chocholate chip cookies





     I made these for work and made the and increased it by another 1/2  because the guys would eat them all and then there would not be any left for the rest of the co-workers.  If you want to make them as follows you'll get about 32 cookies using the small ice cream scoop.  These are really good so will be making them again for sure.  The guys loved them and with making a batch and a half they were able to have cookies two days in row.  (Of course I had to hide them and portion them out or they would have eaten them all the 1st day.  :)


     ½ cup butter
    ½ cup white sugar
    ⅔ cup unpacked brown sugar
    ½ cup smooth peanut butter (chunky can be used also)
    ½ teaspoon vanilla extract
    1 egg
    1 cup all-purpose flour
    1 teaspoon baking soda
    ¼ teaspoon salt
    ½ cup rolled oats
    ¾ cup chopped milk chocolate 
    ¾ cup chopped dark chocolate
    1/4 cup reeses pieces
    1/4 cup caramel pieces
    1/4 cup roasted peanuts


    Instructions:
      1. Preheat oven to 350 degrees.
      2. Cream together the butter, white sugar and brown sugar until smooth. Beat in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt. Stir until just moistened. Mix in the oats and chocolate chips, peanuts, reeses peices and caramel peices until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
      3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
      Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna

      Monday, July 4, 2016

      carmelitas carmel choc bars


      These are really good, but a bit time consuming putting it all together.  I made these for work and they were a big hit.  I've never made them before but I will for sure make them again.  They would be great during the holidays or if you're having a semi large gathering.



       adapted from here

      Ingredients
      • 1 3/4 cups (210 grams) AP Flour
      • 2 cups quick oats (if using rolled oats, pulse them for few seconds in the food processor)
      • 1 1/2 cups (300 grams) Imperial Sugar® brown sugar
      • 1 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 cup butter, melted
      • 11 ounces vanilla caramels, unwrapped *1 bag*
      • 1/3 cup heavy cream
      • 2 cups (12 ounces) semi sweet morsels
      • 1 cup (6 ounces) dark chocolate, chopped *I used large Hersey bar special dark*
      • 1 cup chopped pecans
      • 5-6 caramels
      • 1/3 cup chocolate chips
      Instructions
      1. Heat the oven to 350F. Line a 13x9  with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
      2. In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
      3. Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
      4. In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
      5. Pour the caramel in the pan, over the chocolate and pecans.
      6. Crumble the reserved oatmeal cookie dough over the caramel layer.
      7. Bake for 23 minutes or until light golden brown.
      8. Cool completely in pan on a wire rack.
      9. Once cooled cut into bars.
      10. Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars. 
      Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
      Donna
      Related Posts Plugin for WordPress, Blogger...