Tag Archives: quick

Angel food cake for the Diva

3 Aug

hello kitty cierra candles

Well we have one more birthday under our belt and one more to go. Cierra turned a sassy 6 and she wanted another strawberry cake. I gave her other options but she insisted on strawberry. Even though the original strawberry cake was good I really didn’t feel like making it again, especially since she wanted it frosted exactly the same way and everything. We came to a compromise and she ended up deciding to have strawberry shortcake with homemade angel food cake. I was so nervous about making this cake and had it in the back of my mind that if it didn’t turn out right I could just go to the store and buy one. I have to say I was pleasantly surprised…so much so that I might end up making this cake a lot more often.

The hardest part was waiting for the darn egg whites to turn into peaks. I am not very patient I guess. As the mixer was doing all the work I cleaned up the kitchen a bit to try to pass the time.

hello kitty angel food cake topAngel Food Cake

Source: A taste of home

Ingredients

1-1/4 cups egg whites (about 9) (I used egg whites in the carton)

1-1/2 cups sugar, divided

1 cup cake flour

1-1/4 teaspoons cream of tartar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon salt

10 inch tube pan (*I used a bundt pan. It worked perfectly)

 

Directions

Place egg whites in a large small bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.

 

Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

hello kitty angel food cake cut2

hello kitty angel food cake cut***For the strawberry sauce I just cut the tops off the strawberries, cut them up added some sugar and mashed them with a potato smasher. Topped everything with a heaping helping of whipped cream.

 

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Just like Sonic

13 Jul

cherry limeade

I had a hankering for a Cherry Limeade but didn’t want to go out in the awful heat of Oklahoma.  I had 7up and cherries and lime. I threw them together and made my own. There is not really a recipe for this. I just added enough lime juice and maraschino cherry juice to make it pink. Pour it over ice and serve with a sliver of lime and cherries. I used the leftovers to make Cherry Limeade popsicles for the kids. Enjoy.

Cherry Limeade

Punky Purls original

Ingredients:

3 cans of 7 up or sprite

10 Maraschino Cherries with juice

splash of lime juice, fresh or concentrate

Ice

Directions:

Pour 7up or sprite into a pitcher. Squirt your lime juice in if using concentrate or squeeze a fresh lime into soda. Pour some maraschino cherry juice into the pitcher, just enough to make it pink. Taste. Adjust flavor as needed.

Pour over ice and serve with a sliver of lime and Maraschino cherries.

*Some of my friends and family said this would be awesome if you spiked it with some vodka….I agree, it would be mighty tasty ;)*

cherry limeade2

I used the leftovers to make popsicles. Pour mixture into popsicle molds add a cherry and lime sliver into the mold and freeze for 4 hours or overnight.

cherry limeade popsicles

Long time coming

10 Jul

Well my husband is back for his deployment. YAY! We have been quite busy. We went to California for a month. Had tons of fun with family. Now we are back into the swing of things. We had friends over for the 4th and I cooked. I made pretzel dogs, which are always a big hit, my favorite fudge brownierecipe, grilled chicken marinated my favorite way, baked beans and Salted  Carmel Chocolate Chip cookies (my husbands request). I will post again soon. Lots of food will be getting made now that I actually have to cook again.

salted caramel chocolate chip cookie

I used my favorite chocolate chip cookie recipe and just adapted it a bit. If you are tempted to try the Salted Caramel version right out of the oven DON’T DO IT. I did they taste pretty salty if you don’t let them cool. They are great after they have cooled.

Salted Caramel Chocolate Chip Cookies

original post for Chocolate Chip Cookies

Ingredients:

2 1/8 cups all-purpose flour (about 10 1/2 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly

1 cup packed light brown sugar (7 ounces)

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla

1 cups milk chocolate chips

about 16 pieces of Caramel cubes. Take wrappers off and cut into 4 smaller squares.

Sea salt for sprinkling the tops of warm cookies

Directions:

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Using a cookie scoop or about 1 Tbs portion of cookie batter place on a silpat mat of parchment paper. Once cookies have been placed on cookie sheet place 3-4 squares of caramel pieces into the cookie. I push them lightly into the cookie ball. Bake the cookies for 10-12 minutes until the edges are set and just lightly browned. Don’t overbake or else the cookies will be tough and hard. Once you pull the cookies out of the oven sprinkle lightly with sea salt. Allow cookies to cool for about 5 minutes on the cookie sheet before trying to remove. Remove cookies and place on a cooling rack.

Happy Mother’s Day, Shrimp Scampi

12 May

So easy even the kids could make it for their Mom. I hope that everybody has been enjoying their Mother’s Day! If you’re still looking for a super easy dinner to make for that special lady in your life then try this. Longest part is boiling the noodles. No joke!

mother's day shrimp scampi

 

Shrimp Scampi

source: The Pioneer Women

4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
1/2 cup White Wine( I use Chicken broth…I didn’t have white wine on hand)
2 whole Lemons
4 dashes Hot Sauce (I Used Tabasco; More To Taste)
Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
Chopped Fresh Basil To Taste
Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese

Preparation Instructions

 

Boil water for pasta; have it ready.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

Easter Doughnuts

30 Mar

Just a quick post before I head out to my friend’s house to have a little get together for our kids. I made Baked donuts. They were super easy to make. I hope they all love them. I also may cinnamon rolls or breakfast tomorrow but I will post more about those once they are baked. I picked up a Wilton’s doughnut pan at Hobby Lobby the other day. I was supposed to make cupcakes for the get together today but I think the donuts will be a nice treat for the kids.

Easter Doughnuts

Wilton’s Baked Doughnut

source: Recipe on the doughnut pan wrapper

makes 12 regular-sized doughnuts      
Ingredients:
2 cups cake flour, sifted
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp butter, melted
Directions:
1.  Preheat oven to 425°F.  Spray the 6-cavity doughnut pan with nonstick cooking spray.
2.  Sift together cake flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.  Whisk in buttermilk, eggs, and butter and beat until just combined.  Fill each donut cup until about 2/3 full.
3.  Bake 7-9 minutes, or until the top of the donuts spring back when touched.  Cool in pan for about 4-5 minutes before removing from pan.  Complete donuts with either a dusting of powdered sugar, glaze, or cinnamon-sugar topping.  Best served fresh on the same day.
I took half of the donuts and topped them with powdered sugar. Just but about a 1/2 cup of powdered sugar in a plastic bag and place one doughnut at a time in the bag and shake gently. Tap the doughnut a bit to remove excess sugar.
Cinnamon Sugar topping:
2 Tbs. sugar
1 Tbs. ground cinnamon
2 Tbs. butter, melted

Happy blogiversary to me :)

6 Feb

Well it’s officially been a year since I started blogging again. Thanks to my readers and pinners who have visited my site. I have a couple new recipes to share. First one of my favorite things to eat. Chicken Chow Mein. Since moving to Oklahoma I haven’t been able to find a good Chinese restaurant. If anybody knows a good 0ne in the Lawton/Fort Sill area I would really appreciate the suggestion. Anyway, since I get a hankering for Chinese quite often I decided to add another recipe to the mix. The other one that I make is this orange chicken. Orange chicken is my husbands favorite and I really only make it when he’s here to eat it. Don’t get me wrong I like it too but it’s not on my short list when we go out for Chinese.

chicken chow mein

Ingredients:
source: Favorite Family Recipes

2-3 Boneless Chicken Breast
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store) (or you can find the dried Yaki Soba noodles. They are cheaper but you do have to cook them according to the package)
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. cabbage, thinly sliced

Directions

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Cook or grill chicken with a bit of salt and pepper. When done set aside to add to the noodle mix later. Or you can use leftover chicken from a previous meal.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.(this is for the Yaki Soba noodles that are already prepared)
Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through. Add cooked chicken and heat just enough to warm it. Not too long or the chicken may dry out. 
chicken chow mein up close
 
What’s an anniversary without dessert? I had some really ripe bananas sitting on my counter and what better way to use them. You could make this banana bread or you could make chocolate chip banana cupcakes. The original recipe is one that I found on All Recipes. It was for 2 8 inch cake pans. This makes about 2 1/2 dozen cupcakes.
banana chocolate chip cupcake stand
 
Chocolate Chip Banana cupcakes with Vanilla frosting
source: All recipes

Ingredients

2  1/2 cups all-purpose flour

1 tablespoon baking soda

1 pinch salt

1/2 cup unsalted butter

1 cup sugar

3/4 cup light brown sugar

2 eggs

4 ripe bananas, mashed

2/3 cup buttermilk

1 pkg. chocolate chips, I used milk chocolate

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. Or prepare cupcake tin with paper liners.

In a small bowl, whisk together flour, baking soda and salt; set aside.
In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chocolate chips. Pour batter into the prepared pans or scoop batter into cupcake tin. Fill 2/3 full with batter.
For cake bake in the preheated oven for 30 minutes for cupcakes back for 18-22 minutes or until tooth pick comes out clean and tops are golden brown. Mine took 20 minutes. Allow to cool before frosting cupcakes.

banana chocolate chip cupcake bite

Nothing fancy vanilla frosting

Ingredients: makes enough to frost 12 cupcakes, about 1 cup frosting
2 cups powdered sugar
2 tablespoons butter, softened
2 tablespoons milk, I had to use a bit more
1/2 teaspoon vanilla extract
Directions:
In a bowl of a mixer combine the sugar, butter, milk and vanilla. Start mixing slowly so that sugar doesn’t go all over the place and then increase speed to medium speed until smooth and fluffy add more milk if needed.
banana chocolate chip cupcake bite close
 
Thanks again for an awesome year. I will be posting tomorrow to so you all my latest creation using my new sewing machine.

 

Join the Fun!

25 Jan

For all of those that sew there is an awesome sewalong going on at Sew She Can using bijou lovely’s herringbone block tutorial. This is my submission for this round.

valentine pillow

I love it. I used various red and black fabric. The red in the middle is my favorite. Its red with little white hearts. 🙂

valentine hearts up close

This is going to be on my chair for the month of February but I love it so much it might stay longer. Hurry the deadline for submissions is January 29th. The winner gets a $50 gift card to spend at the Fat Quarter Shop. Who doesn’t need more fabric ;). Have fun and post a comment here so that I can see your entries.

In other sewing news I finally started and finished part of my son Kizaiah’s Christmas present. Man I am such a slacker, well that and my sewing machine was acting crazy. Probably was in shock with how much I used it during the holidays. I have a new one on the way. So excited.  :)Anyway, he requested a “satchel” backpack. He picked out the fabrics months ago. He was super excited yesterday after school and couldn’t wait to use it today.

kis bagHe wants me to make him a key chain. For what keys I don’t know but I will oblige. Here is a shot of the inside.

ki bag inside

Super Quick and Easy Turkey or Chicken soup

28 Nov

Another way to use up turkey leftovers is to make a super quick and easy soup. I made this tonight. I can’t waste such a tasty bird. I’m sure there are a lot of recipes out there for Chicken/Turkey soup but here is what I did.

Quick and Easy Chicken/Turkey soup

Ingredients:

Leftover Chicken or Turkey Shredded

8 cups Chicken Broth (homemade, carton or 8 c. hot water with chicken bullion cubes; follow directions on package)

2 cups hot water

2-3 celery stalks chopped

1 small white onion

a couple handfuls of baby or regular carrots, sliced

1/2 pkg egg noodles

pepper

*salt if needed*

Directions:

In a large pot over high heat add chicken broth, hot water, shredded chicken/turkey, celery, onion, carrots and pepper. Bring to a boil and reduce to a simmer. Simmer for 30-45 minutes or until carrots are cooked through. In the last 8-10 minutes of cooking add 1/2 package of egg noodles to the soup. Cook until noodles are done. Serve hot.

Using Thanksgiving Leftovers

26 Nov

I hope that everybody had a wonderful Thanksgiving. Now for the Christmas rush to get everything done. This year I intend on making a lot of gifts…so far I have only put a little tiny dent in my list.
In the meantime, I had to figure out a way to use up turkey leftovers. We spend this Thanksgiving with my friend and her family and they made 2 turkeys. Needless to say there were plenty of leftovers, enough for me to come home with half a turkey. Tonight I decided to make Rotel chicken casserole and use turkey meat instead, it’s a bird right. I have been making this for years. It’s a recipe my mom made when we were younger and I think that she got it from one of her friends. It’s super easy and can be whipped up in no time. Plus it can feed quite a few people depending on how much meat you use.

Rotel Chicken/Turkey Casserole

Ingredients:

Shredded chicken, in this case leftover turkey

2 cans condensed cream of chicken soup

1-2 cans Rotel tomatoes with chilis, * depending on how spicy you like your food*

1 cup chicken broth, or water * if using 2 cans of Rotel you can omit this* It’s just to thin out sauce a bit

8-10 corn tortillas

2-3 cups shredded cheese, in the past I have used Mexican mix, Colby jack, cheddar, Monterey jack

cooking spray or a little bit of oil

Directions:

Pre heat oven to 350°. Prepare a 13×9 baking dish with cooking spray or a light coat of oil. In a medium boil mix, 2 cans of condensed chicken soup, 1 can Rotel and up to 1 cup chicken broth or water.  Stir well, it should be the consistency of thin yogurt or pudding. Spoon a thin layer of the Rotel mixture into the baking dish and spreed evenly making sure to put some sauce in the corners of dish. Place a single layer of corn tortillas in bottom of dish, you may have to break a couple of tortillas in half so that the fit with out too much overlapping. Tortillas can overlap but make sure to put a little of the sauce in between tortilla layers. Next spread a couple spoon fulls of sauce, about 1/3,  on top of tortillas, layer 1/2 of shredded chicken/turkey and 1/3 of cheese, make another layer just like this and top casserole with layer of tortillas, topped with remaining sauce and cheese. Cover with foil and bake for 30 minutes. After 30 minutes remove foil and continue to bake for another 10-20 minutes or until cheese is bubbling evenly across the top and cheese has melted.

If you have any questions please feel free to contact me. This is just a general recipe, I don’t have anything really written down. You know how some recipes are passed down by word of mouth, well that’s how I got this one. Feel free to adjust the levels of any component you just want to make sure that the tortillas are evenly coated because they can get dry and crunchy in the baking process if they don’t have enough Rotel sauce.

BLT Panzanella

6 Sep

Now that Travis is gone I have been slacking on making dinners, well lets just say it’s been easier to figure out what to make because the kids have to eat anything I put in front of them. So tonight was a super easy dinner night. I love BLT’s and this has all the ingredients of a BLT but with a homemade dressing. So good. I will be eating leftovers tomorrow for sure!

 

BLT Panzanella source: Annie Eats

Ingredients

For the salad:
1 small baguette * I used a loaf of french bread I made 2 the other day, one for french bread pizzas and one for this, more about the pizzas on another post.
2 tbsp. unsalted butter
Kosher salt and pepper
6 oz. bacon
2-3 medium vine-ripened tomatoes
1 heart of Romaine lettuce, rinsed, dried, and chopped (about 3-4 cups)
1/3 cup freshly grated Parmesan cheese (optional)

For the dressing:
1 clove garlic, finely grated or minced
Juice of half a lemon
3 tbsp. low-fat Greek yogurt or mayonnaise
3 tbsp. buttermilk
Salt and pepper, to taste

Directions:

Preheat the oven to 450˚ F.  Remove the crust from the baguette and cut into cubes, about ¾- to 1-inches.  Combine the cubed bread in a bowl with the melted butter and toss to coat evenly.  Spread in an even layer on a rimmed baking sheet and season with salt and pepper to taste.  Bake about 6 minutes, tossing once or twice during baking, until the bread cubes are golden brown and somewhat crisp.  Set aside to cool.  Meanwhile, heat a large skillet to medium-high and cook the bacon until crisp but not burned.  Transfer the bacon to a paper towel-lined plate and let cool.

In a large salad bowl, combine the toasted bread cubes, tomatoes, lettuce, and Parmesan.  Crumble the cooked bacon over the top.  Toss gently to combine.  In a jar or small lidded container, combine the garlic, lemon juice, Greek yogurt, and buttermilk.  Season with salt and pepper to taste.  Portion the salad into serving bowls and drizzle each serving very lightly with the dressing.

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