My Raspberry Lemonade Bundt Cake

Posted on June 5, 2011 by admin

Favorite Lemon Bundt CakeThis Bundt cake is my version of my husband’s favorite Rum cake.Traditionally as a Christmas holiday treat, this was his request.

Now because I make Rum cakes all year long, I created a non-alcohol version for summertime and those afraid to eat my “party” cake.

        ~~Cake~~

1- 18.5 oz. yellow cake mix
1- 1-3/4 oz (small) box vanilla pudding mix
4 eggs
1/2 c. cold milk
1/2 c. vegetable oil
1/2 cup raspberry lemonade drink
1-tsp. lemon extract
1-tsp. raspberry extract
margarine & flour to treat your bundt pan

~~Lemon/Raspberry Glaze~~

1 lemon
1 cup powdered sugar
1/2 tsp. lemon extract
1 to 2 Tablespoons lemonade (raspberry lemonade)
1/2 tsp. raspberry extract

Preparation:

Cake: Preheat oven to 325 degrees. Grease and flour bundt pan (12 cup).  Combine all cake ingredients.  With electric mixer, beat on high speed for 2 minutes.  Pour cake batter into pan. Bake approximately 1 hour (convection is only 45 minutes).  Cool in pan. Invert on serving plate.  Spoon glade over top to drip down sides of cake.

Glaze: Zest the lemon in medium bowl. Juice the lemon into a glass.  Sift powdered sugar into the bowl with lemon zest, stir in liquids (lemon juice, lemonade, extracts) until blended completely to a smooth consistency to drizzle or spoon over cake.

This cake is so moist, it can be refrigerated for quite awhile (if it isn’t all gone too soon)!  I have not tested it for freezer time.

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Pizza Burgers

Posted on May 17, 2012 by admin

Photo: tasteofhome.com

I can remember something similar to these many years ago and sought after a “pizza burger” recipe for a long time. I have made several versions trying different “crust” bottoms.  I have used pizza dough, bagels, and English muffins.  Obviously, you can make this your own by adding different toppings and finding the best “crust” for you.

 

Ingredients
• 1-pkg. of hamburger buns
• 1 lb. of ground beef
• Garlic powder
• Onion powder
• Oregano
• Salt and pepper
• 1 jar of pizza sauce
• 8 Velveeta slices -cut in halves to fit over buns (or shredded cheese- any variety)

Instructions
Preheat oven to 350 degrees.
Pizza Sauce:
In medium fry pan brown beef and add onion powder, garlic powder,
oregano and salt and pepper (drain off fat). Stir in pizza sauce.

Preparation
Separate lightly toasted buns (oven or toaster) and place on baking sheet
Spread approximately 3-4 Tablespoons of pizza sauce on each bun.
Top with 1/4 slice Velveeta or 2 tablespoons of shredded cheese.
Bake about 10-12 minutes until the cheese is melted, browned and bubbly.
This recipe will yield about 10 pizzas.

 

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Hawaiian Meatballs

Posted on April 29, 2012 by admin

These meatballs go to every pot-luck, party gathering I attend by request. Birthdays, holidays, super-bowl, final four, office parties, you name it!

Hawaiian MeatballsI’m always asked to write this recipe down so others could duplicate. Never did, I always said, a little sweet offset with a little sour. If you make meatloaf, this is easy. Just make make your meatloaf recipe and roll into 2″ balls and bake 350 degrees until brown. It’s the sauce that makes these so good. Measurements are approximate, I don’t measure. Be creative!  As a special request from my niece, I posted it on blogger but some sites wouldn’t link to it.  This one’s for you Nicki,

Meatballs: Combine all ingredients until firm:
2lbs ground chuck
1bl. ground pork,
2 eggs
1/2 c. milk
sage to taste (I use a lot)
salt, pepper,
breadcrumbs
garlic and onion optional.
Make 2″ balls (I have a meatball scoop), bake 350 degrees or until brown. (approx. 25 min.)

Sauce – Prepare while meatballs are baking:
In large pot (dutch oven) using medium heat combine:
2T. cornstarch and 1c. white vinegar stirring until thickens reduce heat to simmer.
Add and stir often:
1c. white sugar
1c. ketchup
1/2 c. brown sugar
2T. water
1t. cinnamon
1/4t. ginger
1t. soy sauce.

Cut 1 bell pepper into 1-inch squares (approx 1c.)and drain small can of pineapple chunks, set aside.
Gently combine cooked meatballs into simmering sauce, add drained pineapple and bell pepper.
Simmer in crock pot for hours, make the day before and refrigerate, or enjoy immediately!

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Classic Decorated Holiday Sugar Cookies

Posted on December 3, 2011 by admin

decorated sugar cookiesBaking holiday cookies was a tradition in my family for years growing up.  In later years,  I would make a date with my sister Kathy (major contributor to this site) to bake our family Christmas favorites.  We would spend a weekend baking our cookies, candies, and pies for our families to share.  These sugar cookies can be stored and decorated later if stored in airtight containers.   We made so many, we had to decorated them later!

Cookie ingredients you will need: 

2 cups flour  1-1/2 tsp baking powder
1/4 tsp salt
6 tbs. margarine or butter
1/3 cup butter flavored Crisco
3/4 c. white sugar
1 egg
1 tsp milk
1 tsp vanilla

Combine flour, baking powder and salt.
Beat the margarine and Crisco until smooth.
Add sugar and beat until fluffy.
Add egg, milk and vanilla; beat well.
Add flour mixture a little at a time continuing to beat until well mixed.
Chill in the refrigerator for 1 hour or more until easy to handle.
On a floured or prepared surface and rolling pin, roll out a portion of the dough and cut with favorite cookie cutters.
Place on cookie sheet and bake at 375 degrees for 7 to 8 minute.
Do not over cook or they will not be soft..oven times will vary especially convection cooking. Remove immediately to cool to wire rack.  Frost and decorate as desired.

Basic Frosting

Mix in medium bowl  combine confectioner’s (powdered) sugar with 2 Tablespoons milk and 2 Tablespoons softened margarine until smooth.  Add more sugar until mixture is thick enough to spread on cookies.  Use food colorings to create different colors for your frostings, separate your basic frosting into different bowls and add food colorings (in addition to basic, we like green and red for Christmas).

Immediately top frosted cookies with colored sugars and decorations.

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How To Make Pan Gravy Without The Lumps

Posted on October 16, 2011 by admin

Now I know that Gravy isn’t the healthiest of foods, especially with the health food trends today.

But if you are going to have those mashed potatoes, they must have gravy.

Years ago, I remember when mom or grandma always made gravy in the same pan you cooked your meat entree.   Pan gravy seemed to always be full  flavored and many home cooks preferred to make it in the pan.

However, unless you stirred and whisked it all day, there were always lumps.

Fear no more, keep the same great taste, just no more lumps…try this:

In a cleaned  jar (go green–recycle a jam, jelly, pickle,or any medium size jar), add 2 Tablespoons cornstarch or flour. Add cooled pan drippings you usually use to make your traditional gravy… (1/2 c up more/less).  Add salt/pepper or seasonings to taste.  Add 1/2 cup water (more or less depending on jar size) Put lid on jar and shake until Cornstarch is visibly blended.  Open lid carefully, stir with spoon until smooth.

Now you have a great starter base with no lumps.  Return to small saucepan, add another 1/2 cup water or broth, pan drippings, bouillon, or other flavorings, bring to a boil stirring constantly, reduce heat, cook to desired consistency, keep warm until ready to serve.

You will never have lumpy home-made pan gravy again if you do it this way.

 

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Quick and Easy Spaghetti Sauce

Posted on October 2, 2011 by admin

SpaghettiAn easy to prepare spaghetti sauce that can cook in as little as 1 hour and up to several, depending on your thickness desired.  Not only is this a traditional spaghetti sauce but it is versatile for all your Italian dishes needing a “red” sauce.  You can make it without meat or use ground beef, sausage, or even ground turkey.

~~Ingredients~~

1 lb. ground beef  (or meat substitute, see suggestions above)
1 T olive oil (optional)*
1 t.garlic powder or 1 clove, minced
1 t. onion powder or 1 medium-sized onion, finely chopped
1- 28 oz. can crushed tomatoes
1- 6 oz can tomato paste
2 T. sugar (optional white or light brown)
1 T. dried basil
1-1/2 T. oregano
2 T. dried Italian spice seasonings
1/3 c. Parmesan Cheese
1 c. water

                                          ~~Directions~~

Spaghetti SauceIn large pot, medium heat, * add olive oil.  Add ground beef.  Cook until beef is browned, stir occasionally to keep ground beef from sticking pot.  Drain fat from pan.  Add all other ingredients, simmer until sauce is cooked to desired thickness.  Serve over favorite pasta.    *optional.

Can refrigerate leftover sauce up to 5 days.  Note:  Meatless sauce can be refrigerated up to a week.

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Sweet Tasting Sloppy Joes With A BBQ Flare

Posted on September 25, 2011 by admin

Sloppy Joes On A PlateThis recipe calls for spices on hand in your cupboard~~ make substitutions and call it your own!

Add a couple sides (baked beans and cole slaw) and you have an indoor BBQ any night.

~~Ingredients~~
1 pound Ground Beef chuck or sirloin
1/2 cup Ketchup
1 teaspoon Chili Powder
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
2-4 Tablespoons Bell Pepper chopped small pieces finely (fresh or frozen)
1 tablespoon chili powder
3-4 Tablespoons light brown sugar more or less to taste
2-4 teaspoons Prepared BBQ sauce favorite bottle – I like honey bbq
1 tablespoon Water

~~Directions~~
In saucepan, brown ground beef. Drain fat.
Return beef to pan, using low heat combine all other ingredients.
Simmer until liquid is evaporated about 10 minutes.
Serve with your favorite hamburger rolls (open face or sandwich style)

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