Breads

Cafeteria Yeast Rolls

Ingredients

  • 2 packages active dry yeast
  • 1 ½ teaspoon salt
  • 10 oz warm water
  • 3 tablespoons shortening
  • ¼ cup dry milk
  • 1 egg, beaten
  • 1/3 cup sugar
  • 4 cups all-purpose flour

Directions

Soften yeast in 4 oz of the water. Add remainder of water (6oz) in another bowl. Add the sugar, salt, shortening and dry milk in a bowl. Add 1¼ c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2 ¾ cups) to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of the dough. Cover and let rise until double. Knead and shape rolls. Let rise again until doubled. Bake at 350 degrees for 20-25 minutes. This dough can also be used for cinnamon rolls.

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Cakes and Pies

Cookies And Cream Poke Cake

INGREDIENTS

  • 1 box chocolate cake mix, prepared according to package
  • 1 packet cookies & cream pudding mix
  • 1 cup milk
  • 1 cup chocolate cookies, crushed
  • 8 ounces whipped topping
  • 1 14-ounce can sweetened condensed milk
  • Extra crushed cookies

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite chocolate cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. In a large bowl, add the packet of vanilla pudding mix. Add the milk, and whisk until there are no lumps.
  5. Add whipped topping and the crushed chocolate cookies. Stir until well combined.
  6. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  7. Spread the whipped topping mixture evenly on top. Sprinkle extra crushed cookies on top.
  8. Chill the cake for at least 3 hours, up to overnight.

 

Cakes and Pies

Chocolate Turtle Poke Cake

INGREDIENTS

  • 1 box dark chocolate cake mix, prepared according to package
  • 1 14-oz can dulce de leche, warmed
  • 1 16-oz can store-bought chocolate frosting
  • ½ cup chopped pecans
  • ½ cup mini chocolate chips
  • Caramel syrup

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite dark chocolate cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay. If necessary, the dulce de leche can be heated up or mixed with a little milk to be thinned.
  5. Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips, and drizzle caramel on top.
  6. Chill the cake anywhere from 3 hours to overnight.
Cakes and Pies

Peanut Butter Banana Poke Cake

INGREDIENTS

  • 1 box yellow cake mix, prepared according to package
  • 2 bananas, mashed
  • 1 cup creamy peanut butter, melted
  • 1 14-ounce can sweetened condensed milk
  • 8 ounces whipped topping
  • 2 bananas, sliced
  • ½ cup creamy peanut butter, melted
  • ½ cup peanuts, roasted and chopped

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite plain yellow cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. In a large bowl, mix the mashed banana, melted peanut butter, and sweetened condensed milk, if needed, add extra milk to loosen.
  5. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
  6. Spread the whipped topping evenly on top. Place sliced bananas, drizzle melted peanut butter, and sprinkle the roasted peanuts on top.
  7. Chill the cake anywhere from 3 hours to overnight.
Chicken, Crockpot

Babushka’s Slow Chicken

 

Ingredients

  • 1/2 cup apricot preserves
  • 16 ounces bottle of Russian salad dressing
  • 1  1/2 pound boneless, skinless chicken thighs
  • 1/2 onion, chopped
  • 1/2 cup mushrooms, sliced
  • 1/2 teaspoon garlic powder
  • salt and pepper

Directions

  1. In the bottom of your slow cooker, layer onions and mushrooms.  Place chicken on top. Sprinkle with garlic powder, salt, and pepper.
  2. Pour entire bottle of salad dressing over the top, and dollop with preserves.
  3. Cover and cook on low for 8 hours.
  4. Serve with rice.

 

Candy

Salted Peanut Caramel

INGREDIENTS

  • 1 cup heavy cream
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon coarse salt
  • 3/4 cup finely chopped roasted salted peanuts

DIRECTIONS

Warm the cream in a saucepan or microwave, and set it aside. Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown. (How to make the perfect caramel – David Lebovitz)

Remove from heat and immediately whisk in the hot cream in a slow, steady stream.

Cool until warm and pourable, then add the chopped peanuts. Store in a tightly lidded mason jar.

Chicken, Italian, Light Eating, Pasta

Liz’s Chicken Mozzarella Spaghetti

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Ingredients

  • 1 lb. ground chicken
  • flour
  • ½ T. garlic powder
  • 1 T. oregano flakes
  • 3 T. margarine
  • 1 jar four cheese spaghetti sauce
  • 1 lb. spaghetti, cooked
  • mozzarella cheese
  • red pepper flakes

Directions

Place the ground chicken in a mixing bowl and add garlic powder and oregano. Slowly add flour to the bowl, mixing with your hands. Add flour until meat is completely coated. In a large skillet on medium, add margarine. Once it begins melting, add the chicken and immediately begin to chop it into smaller pieces as it browns. Place lid on skillet and allow chicken to cook through. Stir every few minutes to ensure meat browns evenly. Reduce heat to low and add spaghetti sauce. Allow sauce to simmer on low for 5-6 minutes, stirring regularly.

Arrange spaghetti on plates, spoon sauce on top and sprinkle with mozzarella cheese. Place plate in microwave for 30-45 seconds to melt the cheese. If desired, sprinkle with red pepper flakes.

ENJOY!

Chicken, Crockpot

Slow Cooker Pineapple Chicken

Ingredients

  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 12 bone-in, skin-on chicken thighs
  • 1 (20-ounce) can pineapple chunks, juices reserved*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
  2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
  3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  4. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
  5. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  6. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
Cakes and Pies

Mud Cake

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/4 teaspoon salt
  • 2 tablespoons chopped pecans

Frosting

  • 3 tablespoons butter
  • 1 tablespoon plus 2 teaspoons 2% milk
  • 2 teaspoons baking cocoa
  • 1 cup confectioners’ sugar
  • 1/8 teaspoon vanilla extract
  • 1/3 cup marshmallow creme
  • 2 tablespoons coarsely chopped pecans

Directions

1. Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, and salt; stir into creamed mixture just until blended. Stir in pecans.

2. Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

3. For frosting, in a small saucepan, combine the butter, milk, and cocoa; bring to a boil. Remove from the heat; beat in the confectioners’ sugar and vanilla.

4. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely.

5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans. Yield: 6 servings.

Chicken, Crockpot

Orange Cinnamon Chicken

Ingredients

  • 3-4 lb. chicken cut into serving pieces
  • 1 C. chicken broth, homemade or canned
  • 1/4 lb. butter
  • 2 C. orange juice
  • 1 C. raisins
  • 1/4 tsp. cinnamon
  • 2 Tbs. flour

Directions

Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove 1 C. of sauce from the pot and combine with flour, mixing well. Return sauce-flour mixture to the pot. Turn pot on HIGH, and cook an additional half hour.