Granny's Sheet Cake....

1 cup sugar
1 cup brown sugar
2 cups flour, measure and then sift
1 tsp. salt
1 cup butter
2/3 cup water
1/2 cup Cocoa, heaping
1 cup sour cream or butter milk or 2 Tbsp vinegar mixed with ½ cup milk
2 eggs
1 tsp. baking soda
2 tsp. vanilla

Preheat oven to 375 degrees F. Grease and flour 17 x 12 sheet pan.

In a large bowl sift together sugars, flour and salt, set aside.

In a heavy pan, heat over medium-low heat butter, water and cocoa until butter is melted, stirring constantly; remove from heat; add immediately to flour mixture; blend well with wooden spoon. In a small bowl crack eggs, add in sour cream or buttermilk, vanilla and soda, mixing well. Blend well into cake mixture. Pour into prepared pan and smooth top. Bake for 20 to 25 minutes.

Prepare frosting when cake is almost done baking.

Butter Nut Frosting

½ cup butter or margarine
2 cups powdered sugar, heaping (measure then sift)
4 Tbsp. whole milk, cream or canned milk
3 Tbsp. cocoa, heaping
1 tsp. vanilla
1 cup chopped pecans, walnuts or almonds, optional

In heavy sauce pan melt butter with cocoa; add milk and cook for 1 minute longer, remover from heat; mix in the powdered sugar, vanilla and pecans, until frosting is smooth.

Allow cake to cool only 5 minutes, then pour warm frosting over sheet cake and smooth to edges. Cool cake completely then cut into 48 pieces.

Honey & Lime Fresh Fruit Salad

The perfect side dish to any summer meal!


1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional)
Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

*Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.

I have also placed this on top of my favorite salad greens and then added some nicely grilled chicken breast on top....can also sprinkle a few candied pecans/walnut on top...So Good!!!  

The Best Coconut Cream Pie

Ingredients: 

Coconut Pastry Cream
1 cup milk (8 oz.)
1 cup canned, unsweetened coconut milk, stirred (8 oz.)
2 cups shredded sweetened coconut (6 oz.)
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 tbsp sugar (4-1/4 oz.)
3 tbsp all-purpose flour (7/8 oz.)
4 tbsp unsalted butter, room temperature (2 oz.)
One 9" blind baked and cooled coconut pastry shell (see below)

Whipped Cream Topping
2-1/2 cups heavy cream, chilled (20 oz.)
1/3 cup sugar (2-1/4 oz.)
1 tsp pure vanilla extract

Garnish
Chunk of white chocolate (about 4 to 6 oz. to make 2 oz. of curls)
2 oz. unsweetened chip or large shred coconut (about 1-1/2 cups), or substitute sweetened shredded coconut

Pastry Shell*
1 cup plus 2 tbsp all-purpose flour (5-3/4 oz.)
1/2 cup sweetened, shredded coconut (1-3/4 oz.)
8 tbsp (1 stick) cold unsalted butter, cut into 1/2" dice (4 oz.)
2 tsp sugar
1/4 tsp kosher salt
1/3 cup ice cold water (2-5/8 oz.), or more as needed

* When you blind bake the pastry shell, be sure you bake it thoroughly, as directed in the instructions, or the crust may be tough. Very cold butter makes a flakier crust. If your butter is not very cold, set the diced butter in the freezer for 10-15 minutes before making your dough. Like most pastry doughs, this one must be chilled for at least 30 minutes before rolling the dough, and the shaped pastry shell must be chilled at least an hour before blind baking it, so plan accordingly.

Instructions: 

Coconut Cream Pie

Step 1: To make the coconut pastry cream, combine the milk, coconut milk and shredded coconut in a medium heavy-bottomed saucepan. Use a paring knife to scrape the seeds from the vanilla bean and add both the scrapings and the pod to the milk mixture. Place the saucepan on medium-high heat, stirring occasionally until the mixture almost comes to a boil.

Step 2: In a bowl, whisk together the eggs, sugar and flour until well combined. Temper the eggs by pouring a small amount (about 1/3 cup) of the scalded milk into the egg mixture, while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, about 4-5 minutes more. Remove the saucepan from the heat.

Step 3: Add the butter and whisk until it melts. Remove and discard the vanilla pod.Transfer the pastry cream to a bowl and place it over another bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.

Step 4: When the pastry cream is cold, fill the pastry shell (see below), smoothing the surface with a rubber spatula. In an electric mixer with the whisk attachment, whip the heavy cream with the sugar and vanilla to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie.

Step 5: For the garnish, preheat the oven to 350°F. Spread the coconut chips on a baking sheet. Toast in the oven for 7-8 minutes, watching carefully and stirring once or twice until lightly browned, since coconut easily burns.

Step 6: Remove the coconut from the oven and allow to cool, then sprinkle over the top of the pie. Use a vegetable peeler to scrape about 2 oz. of the white chocolate into curls on top of the pie. If you prefer, you can cut the pie into wedges and put the wedges on plates, then garnish each wedge individually with coconut and white chocolate curls.

Pastry Shell

Step 1: In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form coarse crumbs. Gradually add the water, a tbsp at a time, pulsing each time. Use only as much water as you need for the dough to hold together when gently pressed between your fingers; don't work the dough with your hands, just test to see if it is holding. (The dough will not form a ball or even clump together in the processor — it will still be quite loose.)

Step 2: Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap. Chill for 30 minutes to an hour before rolling.

Step 3: To roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands. Roll the dough out into a circle about an 1/8" thick. Occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if it seems like it's about to stick. Trim to a 12-13" circle.

Step 4: Transfer the rolled dough to a 9" pie pan. Ease the dough loosely and gently into the pan. You don't want to stretch dough at this point because it will shrink when it is baked. Trim any excess dough to a 1" to 1-1/2" overhang. Turn the dough under along the rim of the pie pan and use your fingers and thumb to flute the edge. Chill the unbaked pie shell at least an hour before baking. (This step prevents the dough from shrinking in the oven.)

Step 5: When you are ready to bake the pie crust, preheat the oven to 400°F. Place a piece of parchment in the pie shell, with sides overhanging the pan, and fill with dried beans. (This step prevents the bottom of the shell from puffing up during baking.) Bake the pie crust for 20-25 minutes, or until the pastry rim is golden.

Step 6: Remove the pie pan from the oven. Remove the paper and beans and return the pie crust to the oven. Bake for another 10-12 minutes or until bottom of crust has golden brown patches. Remove from the oven and allow the pie shell to cool completely.

Baked French Toast Muffins

print save

Baked French Toast Muffins

Yield: 12 muffins

Prep Time: 15 minutes (Plus 2 hours to overnight in fridge)

Cook Time: 25 minutes

Baked French Toast made in muffin cups. These muffins are too cute and a fun breakfast treat!

ingredients:

1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

For the Cinnamon Streusel Topping:

1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose Gold Medal flour
1/8 teaspoon ground cinnamon
Pinch of salt

Butter and Maple Syrup, for serving, optional

directions:

1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.

2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.

3. When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.

4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

Momma's Creamy Baked Macaroni and Cheese

This Is The Best !!!!!!!!! Just Like Mommas!!!!!!! 

Momma's Creamy Baked Macaroni and Cheese
Makes 8 -10 servings.

16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot 

Spinach Spaghetti Casserole

1 (10 ounce) package frozen chopped spinach
1 egg, slightly beaten
1/2 cup sour cream
1/2 cup milk
2 tablespoons grated parmesan cheese
1/2 small onion, chopped
1/2 teaspoon salt
black pepper, to taste
2 cups monterey jack cheese, shredded
4 ounces angel hair pasta
Directions:

1
Preheat oven to 350'.
2
Cook Spinach and drain well.
3
Cook Angel hair spaghetti according to package and drain well.
4
Combine egg, sour cream, milk, Parmesan cheese, chopped onion, salt, black pepper, and Montery Jack cheese in a large bowl.
5
Stir well to combine Add cooked/drained Spaghetti and Spinach (while hot) to mixture and mix well.
6
Grease lightly a casserole dish and spread mixture into dish.
7
Cover casserole dish and bake for 15 minutes than take out of oven and uncover and bake for 45 minutes longer in oven or until lightly browned.

Chicken Colby/Jack

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry's Seasoning Salt

6 bacon slices

1/4 cup regular mustard

1/3 cup honey

2 Tbsp. Mayonnaise

2 teaspoons dried onion flakes

1 cup sliced fresh mushroom 

2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.  Remove bacon and set aside.  ***Do not discard grease.***

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard:  In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.  

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over Honey Mustard Sauce that you made.

3 Ingredients Fresh Apple Cake

Fresh Apple Cake

Ingredients:
Fresh Fruit, sliced if large
Package yellow cake mix
Stick of butter

Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray.

Sprinkle on boxed cake mix.

I didn't even use the entire box -- save a little if you please, and then you can use it to make single-serving versions of this same recipe when you get a sweet tooth!

Melt an entire stick of butter.
Don't judge me.

Pour butter over the fruit and dry cake mix.

Edit: Usually, I've found that the butter and the moisture from the fruit is enough to soak into the dry mix and create a nice cooked crust.  If, however, when cooking, you find that some of your cake mix still looks powdery, you can try sprinkling a few tablespoons of water over those areas to ensure thorough cooking.  You could also do this preemtively at this point when you've poured the butter over the dry cake mix.

Bake at 350* for approximately 35-45 minutes -- it's done when it is nice and bubbly.

We topped ours, of course, with a little vanilla ice cream.  Americana at its best!

Three ingredients, and a stellar recipe.  I can truly recommend this as a must-try!

1-2-3 CAKE

I've got to try this...
Genius! ----- 1-2-3 Cake. I love this idea!!!
You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!

Easy Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.

Pasta Chicken Ranch Pizza Style Casserole

If you love white pizza like the bacon chicken ranch pizza, you will love this casserole that uses all the same flavors.

Ingredients

• 1 lb. bacon, fried and crumbled, grease saved
• 2 lb. boneless, skinless chicken thighs (I used chicken breasts)
• 2 tablespoons of ranch seasoning
• 1 bell pepper, diced
• 2 clove garlic, minced
• 1 lb. bow tie pasta, cooked al dente 
  
  
• 2 jars of Alfredo sauce
• 1/3 cup of evaporated milk or regular milk
• 3 roma tomatoes, diced
• 4 cups shredded Italian cheese blend
• 
  

  
  

Instructions

1. Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
2. When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
3. Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
4. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times.
5. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
6. Bake for 30 minutes on 350.

Sweet and Spicy Apple & Pecan Coleslaw

ingredients:

2 pounds shredded green cabbage
1 cup shredded carrots
1 cup diced or thinly sliced green apple
1 cup pecans, chopped if desired
1/2 cup mayonnaise
1/4 cup mustard
2 teaspoons apple cider vinegar
1 cup sugar
1 teaspoon black pepper
1/2 teaspoon cayenne
Salt and freshly ground black pepper

directions:

1. In a large bowl, toss vegetables, apple and pecans together.

2. In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

No Knead Cinnamon Bread

CINNAMON BREAD

(makes 2 loaves)

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon 

Cream together butter, 2 cups of sugar, and eggs.  Add milk, flour, and baking soda.  Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).  Mix in separate bowl the 2/3 c sugar and cinnamon.  Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.  Add remaining batter to pans; sprinkle with last of cinnamon topping.  Swirl with a knife.  Bake at 350 degrees for 45-50 min.  or until toothpick tester come clean.  

Cool in pan for 20 minutes before removing from pan.

I have also made this bread in muffin tins which made it a little easier to freeze and take out as needed.

MOVIE NIGHT COOKIES

MOVIE NIGHT COOKIES

2.5 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, room temp

1 cup light brown sugar

1/2 cup sugar

2 eggs

1 tablespoon vanilla extract

1.5 cups milk chocolate Raisinets

3 cups buttered & salted popcorn

1. Preheat oven to 325 degrees.

2. Mix flour, baking soda and salt in bowl.

3. In large bowl, using a mixer (hand or stand), cream butter until it's light and fluffy.  Add both sugars and blend until well combined.

4. Add one of the eggs to butter & sugar mixture.  Add JUST THE YOLK of the second egg.  Add vanilla and mix until well combined.

5. Add flour mixture to wet ingredients in three batches, mixing well after each addition.

6. Stir in Raisinets and then gently fold in popcorn (I did this with the cookie paddle attachement on low speed).

7.  Drop by spoonfuls (about 2 T. each) onto parchment lined cookie sheet and bake about 14 minutes.

Buttery "YUM" Meltaways

The name fits them perfectly too.  Nothing but buttery yum in these babies. 

Meltaways

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.

Delicious Chicken Recipe:

Marinade
1½ lbs. chicken breast or thighs (bonless & skinless)
2 garlic cloves, thinly sliced
2 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped
Bake
2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
½ c. Kalamata olives, pitted
1 small tub marinated bocconcini (cheese)
olive oil
salt & pepper
Garnish
fresh basil & parsley, to taste
Instructions
For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2 tbsp. of the reserved artichoke juice, garlic, and oregano leaves. Cut the chicken into 1½ inch strips and add to the bowl. Mix well to coat. Marinate for at least 1 hour, maximum 3 hours.
When you’re ready to start cooking, preheat your oven to 400 F.
To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.
Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.
Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.
To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.
Roughly chop a large handful of both basil and parsley.
Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil.
Serve immediately with crusty bread and a nice green salad.

Taste Like Wendy's Frosty...

This is for those who want their frosty to taste just like Wendy's Frosty...

16 ounces Cool Whip
1 (14 ounce) can sweetened condensed milk
1 gallon chocolate milk
Directions:


Pour condensed milk and Cool Whip in an ice cream maker machine

Fill to"fill line" with chocolate milk.

Stir all ingredients, then turn on machine and let it freeze!

It's a Keeper Pancake Mix

I honestly cannot remember the last time I bought pancake mix from the store. It's probably been a good 10 years or more. 
After trying a few different recipes, this one has become a staple in my home:

Ingredients:
1 1/2 cup flour (you can use rye or wheat for healthier pancakes)
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar (or sugar substitute)
1 1/4 cup milk
1 egg
3 tablespoons melted butter

Directions:
Mix all ingredients in bowl, whisk until fairly smooth. If there are some chunks in it, it'll be fine, but the smoother the better.

Heat pan up and cook pancakes are you normally would. These pancakes are fluffier and thicker than your typical store bought mix and are extremely filling.

Enjoy!

* If you want a dry mix you can store in your pantry, then mix up a batch of all the dry ingredients. Store in air tight container until you're ready to use. Then add the wet ingredients when needed.