This cake is for David, as he is a lover of cinnamon rolls…not WLS or Bariatric friendly!
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 tsp vanilla
1/2 cup butter, melted
1/2 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
2 cups powdered sugar
5 tablespoons milk
1 tablespoon vanilla
Preheat oven at 350 degrees. Mix together the cake ingredients with add the melted butter at last of mixing.Pour into a greased 9×13 pan. Mix together the topping and drop over the top of the cake. Swirl into the cake with the back of a knife. Bake approximately 30 minutes or until cake is done.While cake is cooking, mix together glaze. When cake is done, pour glaze mixture over top while cake is still hot, and cool.Let cool…and serve.I needed to cut in the cinnamon mixture deeper into the batter. It is good, and David loved it. Super rich, and full of cinnamon roll flavor. Note: much better on day two.
I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
I had several cups of blueberries, and needed to do something with them. I loved making the Galette’s but wanted to try something different. I had the Louisiana Fruit Cobbler mix, and blueberries…so I followed the directions for the cobbler. You can use any fruit, fresh, canned or frozen with their mix. I had fresh, and followed their recommended instructions.For the fruit, 2 cups of blueberries, 1/4 cup of sugar, 1 lemon juice and zest, 1 fresh pear – peeled and chopped. Let sit for about a hour to let the juices merry.Pour over the batter, bake according to the instructions. David loved this…super moist, and it was even better served warm with vanilla ice cream!I have to agree. I don’t like heating up the house in the summer, but for this cobbler, it is a must! Super yummy. Definitely tastes like summer. Note: not weight loss surgery friendly…but three bites and I was done.Blessings.
If you have been following this blog for any length of time – you know that David loves pork. I search the internet, and my cookbooks trying to find new and exciting dishes to try…but in the end I come back to the tried and true recipes. Sometimes the boring ones as well…
I had seen someone use plum jelly to use as a marinade or sauce (it might have been on Food Network somewhere), so I thought I would blend something up.
I used the approximate amounts of the following:
- 1 Cup Lite Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Maggie
- 1/4 cup of minced Ginger
- 1/4 cup of Dijon Mustard
- 1/2 cup of Plum jelly
- Salt and Pepper to taste
Mix well or until the jelly is dissolved. Place pork chops (or any other meat) in the marinade for at least one hour before grilling.I grilled each side for about 5-6 minutes or until done. Let it rest on a plate, covered with aluminum foil for about 5-8 minutes.I placed the remaining marinade in a sauce pan, and brought it to a boil. Reduced it to a simmer, and reduced the amount by half. When it was reduced, I added about 3 tablespoons of butter. Whisk until blended.I served the bone in pork chop with sauteed mushrooms and roasted asparagus. I tried to make hollandaise sauce for the asparagus, but that did NOT work out (that is another post). But at least the plum sauce turned out. I was super happy with the texture and the flavor. Not sweet, had a nice tang or bite to it. It was good. David really loved it.I will be making the sauce again…and pork. Lord help me…this boy and his pork.
This dip has been making it around social media lately so I thought I would try it. I found the original recipe at Home Made Hooplah and made some minor changes.
- 1 1/2 cup mayonnaise. (I only used 1 cup)
- 1 cup shredded cheddar cheese
- 4 green onions chopped small
- 1/2 cup pre-cooked bacon bits (real bacon – chopped)
- 1/2 cup slivered almonds
- tortilla chips for dipping (I had Ritz Crackers)
Measure, chopped, and place in a bowl. Thoroughly blend or mix together. Serve. Yes, it is that simple!
I splurged and had three crackers with the dip. Carmen and David enjoyed it, and I will be making it again.
Super simple, creamy, crunchy and yummy.
Have you ever stared at something then suddenly realized you could do something else with it? I did that exact thing with my leftover baked potatoes. I have baked potatoes, and just used them for normal leftovers. David would used as a normal side dish, or top them for BBQ pork or brisket. But Carmen was home, and I wanted to make something different.
I have made a Breakfast Casserole with a hash-brown crust before but it was made with those frozen hash-brown patties. I decided to shred the leftover baked potatoes, and make a breakfast casserole. Simple – right? It was!Clean, and peal the potatoes.I used a boxed shredder, and used the large grater side.Spray the bottom of a casserole dish (9×13) with non-stick cooking spray, and then layered the potatoes on top.The rest was either frozen or canned, but assembled and re-purposed into the casserole. The first being the roasted bell peppers, chopped to add color and a bit of a bite.Jimmy Dean frozen turkey sausage. I had half of bag left in the freezer. So simple, pre-cooked. Done.(8) Eight eggs, beaten with a cup of sour cream (no milk- do what you can with what you have – right?).Mixed in ground mustard (a must for my breakfast dishes – adds a bite without a lot heat), parsley, salt and pepper. Blend together.I added about 2 cups chopped frozen broccoli to casserole. With the red bell pepper it adds a nice color.Pour the egg and sour cream mixture over the top of the hash-brown layers.Top everything with shredded cheddar cheese (again, what I had in the freezer). Oven at 350 degrees, and bake for 30 minutes or until golden brown and cooked through. Since everything was already cooked but the eggs, it really is a simple bake.My corner piece…It was bright, creamy, and super yummy! Carmen loved it – she didn’t have to make anything for breakfast- score. And, it made for great leftovers for the week as well since it was mainly David and I at home.Breakfast Casseroles are a great way to use up to lots of little things left in the freezer or refrigerator. Carmen really liked it. I loved this. David really enjoyed it as he loves potatoes, and anything that I cook with them in it. What do you cook that you use up your leftovers or extras?
Okay —it’s summer time. I was craving something sweet and not complicated. I had seen recipes for Galettes or rustic pies before and I thought – simply enough, right? I had defrosted, frozen pie dough, and unrolled it on a parchment lined baking pan (I added some sprinkled sugar under the pie dough). Preheated the oven to 425 degrees. Mix together two cups of frozen blueberries, two tablespoons corn starch, two tablespoons lemon juice, and half cup of sugar. You will want to drain off the mixture as when it cooks – it will bleed…and you will want to cry.Spoon filling into the middle of the pie crust.Fold, and pinch edges around the the filling.Whisk together an egg, and a tablespoon of water to make an egg wash. Brush it over the folded part of the pie crust. Sprinkle granulated sugar over it as well. Add dabs of cold unsalted butter to the filling top – see below.Bake for approximately 30 minutes, then add slivered almonds (if desired) and bake for another 5-10 minutes or until brown.I could have cried…I was able to transfer it to a platter —I felt very accomplished—since you couldn’t actually see my mistake.As you can clearly see from the pictures, mine did leak. I did NOT drain off the liquid like I should have. I didn’t think I needed to. Well, clearly I did! I added some additional sugar to the top before serving, and served it with whipped cream.
Everyone enjoyed the flavors, and it was yummy! The crust was a bit soggy…but was soaked with the blueberry juice – so what was not to enjoy? Right?
Mediterranean chicken thighs…marinated the chicken thighs with juice of one lemon, zest as well, some chopped fresh flat leaf parsley, minced garlic and Greek seasoning. Sauteed with the juices until somewhat reduced, then I added a couple of pats of unsalted butter.Sauté until chicken is cook through.
These thighs were light, juicy, fresh, and tasted like summer. Really enjoyed them as is, didn’t need any other sauce. You can serve them with rice or noodles. I had them with a salad with and a sprinkle of feta cheese with balsamic vinegar. Yummy.
I ended up making taco meat with onion, and getting a Rotisserie chicken for my two ingredient meat pies and pizza. I let the taco meat cool a bit, and chopped up the chicken. I had used a half of a purple onion in the taco meat mixture, and reserved the other half for the chicken portion. Rolled out the chilled dough mixture with some flour on the counter. Somewhat sectioned out the portions. Scooped the meat in each, and folded the dough over.I added some shredded cheddar cheese to both meats, and yes, I cheated and used packaged shredded cheddar cheese. For the remaining dough, I rolled it thin, and placed it in a baking sheet that I sprayed with baking spray.Spread the remaining taco meat on half, and the chicken on the other half.Added BBQ sauce to the chicken, and cheese to both.For the pies, I pressed the edges down, and used a fork to seal the edges.Baked them both at the same time with the pizza on the bottom rack at 350 degrees for about 30 minutes. These were really good. I will make the dough again, and the pizza. Not sure about the meat pies. I need to vary the recipe a bit, and work out the kinks on the moisture with the chicken ones. I loved the taco meat ones.
David really enjoyed all of it, and we had plenty left over. I will only make enough dough next time for one serving of pizza or meat pies as this was too much dough to use up in one serving.