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Shortcake1

Darigold – the company with all those wonderful dairy products, shared this yummy summer recipe.

Enjoy!

Rosemary Shortcake with Balsamic Strawberries & Honey Cream by Darigold

INGREDIENTS

SHORTCAKE

  • 2-1/2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons Darigold Unsalted Butter, chilled, cubed
  • 1/4 cup Darigold Sour Cream
  • 3/4 cup Darigold Buttermilk
  • 2 tablespoons finely chopped fresh rosemary
  • Darigold Whipping Cream
  • Crystal sugar

BALSAMIC STRAWBERRIES

  • 2 pints fresh strawberries, rinsed, stemmed, halved
  • 1/4 cup aged balsamic vinegar
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel

HONEY CREAM

  • 1-1/2 cups Darigold Sour Cream
  • 6 tablespoons honey
  • 1 teaspoon lemon juice

INSTRUCTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a food processor, combine the flour, sugar, baking powder, baking soda and salt then pulse to combine. Add the chilled butter and process just until combined. With the motor running, add sour cream, buttermilk and rosemary, stopping just before the dough forms a ball. Turn the dough out onto a lightly floured sur face and gently knead, forming a smooth ball. Do not overwork. Roll the dough out to 3/4-inch thickness. Cut into desired shape using a biscuit cutter or a knife. Arrange the biscuits on the prepared baking sheet; brush the tops with cream and sprinkle lightly with crystal sugar. Bake 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack.

Meanwhile, prepare Balsamic Strawberries: Toss berries with balsamic vinegar, sugar and lemon zest in a large mixing bowl. Set aside.

Prepare Honey Cream: Combine sour cream, honey and lemon juice in a small bowl. Set aside.

When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of shortcake on a dessert plate. Spoon about 1/4 cup of strawberries on the cake and top with 1-2 tablespoons of the Honey Cream. Top with the remaining half of the cake. Serve immediately.

RECIPE YIELD/SERVING SIZE

Makes 8 to 10 servings.

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Juicy steak on barbecue

I’m super-excited today to share some great summer cookout tips from Jack Vogt, Tony Roma’s Pitmaster just in time for the summer barbecue season!

How to prep for an Unforgettable Summer Cookout

 

Before you fire up the grill, you’ve got to get your backyard kitchen aka THE GRILL prepped and ready. Here’s a checklist to get you set for your first summer cookout:

 

  • Grill. If you already own a grill, drag it out of storage and give it a good scrub. Use a stiff wire brush to scrape off the grate and follow the directions in your grill’s instruction manual for cleaning the rest of the grill. If you’re new to the grilling game, check out this list of grills and smokers from AmazingRibs.com to help you find a grill that matches your needs and budget.

 

  • Fuel. If you’re working with a gas grill, you’ll need to fill your propane tank. While you’re there, grab a spare. You never want to get halfway through grilling the perfect prime rib and discover you’re out of gas. If you have a charcoal grill, pick up a bag of charcoal briquettes, a chimney starter and a few pieces of newspaper to get the fire started.

 

  • Grilling tools. Many stores sell BBQ or grill tool sets, but you can also buy each tool separately depending on what you already have at home. The most important tools to have handy are tongs, a spatula, a basting brush and a fork. You may also want to pick up a few metal skewers for kebabs (and everyone’s favorite dessert – s’mores!).

 

  • Instant Read Thermometer. Using a meat thermometer will ensure your meat is properly cooked – no one wants their guests to leave with a stomachache. A thermometer will also help you gauge when to pull the meat off to avoid an overcooked, dry dinner.

 

  • Flashlight or grill light. If you think your summer party will extend past daylight hours, you’ll need some direct lighting on the grill. You can buy a grill light that clips onto the side of the grill so you can work hands free. If you’re using a flashlight, enlist a friend to assist you.

 

Now that you’ve got the grill prepped, here are a few of my tested tips to make this summer’s cookouts the most successful (and delicious) yet!

 

  • Choose the best cut. The best cut (and type) of meat may depend on your budget and the number of people at your party, but these three are my favorites.

Baby back ribs are the most tender cut. While they are one of the pricier options, this cut is sure to please your guests. You can start cooking ribs before your guests arrive and finish them on the grill when you’re ready to eat.

 

Chicken breasts, legs and thighs are all great options if you’re feeding a group. Chicken is less expensive than ribs and it is easy to cook (read: hard to mess up!), so it’s a good choice if you’re a grilling novice.

 

Beef skirt steak may have a bad reputation as a tough cut of meat, but it can be real crowd pleaser when cooked on the grill. Plus, it can be cooked quickly (about four minutes on each side) so you won’t have to worry about keeping hungry guests waiting.

 

  • Marinate to perfection. Marinades are used to enhance the flavors of your chosen meat and your marinade options are almost limitless. Most marinades consist of a fat (like olive oil), an acid (like citrus or wine), and flavoring (herbs and spices), but as always, there are exceptions to this rule. Whether you are making your own marinade or using a prepared one, you’ll want to make sure you give the meat enough time to soak up all the flavor.

 

If you’re working with seafood, a short marinating time is best; an hour or two is plenty of time to infuse seafood with flavor. You can soak hard vegetables anywhere from 30 minutes to two hours and softer vegetables for about 30 minutes. You have more leeway when it comes to meat, which can be marinated anywhere from one hour to overnight (which may be the most convenient if you are planning a party for a lot of people).

 

Keep in mind that the thinner the food is cut, the less time it will need to marinate. Marinades that are high in acid also require less time as the acid breaks down tissue and can toughen the meat if left to soak for an extended period of time.

 

Safety tip: Don’t ever reuse a marinade as it can contain harmful bacteria.

 

  • Seasoning is everything! You may think that since you’ve already marinated your meat, you don’t have to worry about seasoning, but think again! Seasoning with salt and pepper will help bring out the flavors you have infused into the meat. Even if you decide to skip the marinade and go with a dry rub, you still want to make sure you include salt and pepper.
  • Pre-cook meat. Before your guests arrive, heat the meat most of the way so all you have to do is finish on the grill. You can also purchase pre-cooked ribs, pulled pork or chicken at your local supermarket. Easy to prepare and ready to serve in about 15 minutes, they’re the perfect option for entertaining, plus you’ll have more time to socialize and more room on the grill for other dishes.

 

  • Maintain the correct temperature. Cooking your meat to the proper temperature can mean the difference between a juicy steak and a dry one. Use your grill’s lid and vents to help you control the temperature.

 

The difference between using your grill’s lid and leaving it open is like the difference between oven and stovetop cooking. The lid is useful in trapping not only heat, but also smoke and flavor. If you don’t use the lid, you’re only cooking from underneath, which is preferable for thin foods, but not for foods that are more than ¾ inch thick.

 

Basic rule of thumb: If the food is thin or you need to watch its color, leave the lid off. If it’s over an inch thick, close the lid and use a high quality grill thermometer.

 

The key to successful grilling is to remain in control of the heat. It’s also important to remember that the charcoal or wood is not the only fuel- oxygen also plays a role. Grills have an intake vent and an exhaust vent, and by manipulating these vents you can control the temperature. The intake damper brings oxygen to the fire, and the exhaust damper helps the intake vent do this, while also allowing gases to escape.

 

Below are a few recipes to cook on the grill this summer!

Open-faced Pulled Pork Mac and Cheese Sandwich

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes

Yield: 8 servings

 Ingredients:

  • 8 slices Texas Toast
  • 4 cups prepared macaroni and cheese, warmed
  • 2large onions, thinly sliced
  • 8 tablespoons unsalted butter, divided
  • 1 tsp. Kosher salt
  • 1 tsp. freshly ground black pepper
  • 8 slices Gouda cheese
  • 8 slices sharp cheddar cheese
  • 1 pkg. (2 cups) Tony Roma’s BBQ Pulled Pork
  • 1 cup barbecue sauce

 

Directions:

  1. Preheat grill to medium-high, about 400°-450°F, and lightly oil the grate.
  1. Place sliced onions into a 6-inch square piece of tin foil, drizzle with olive oil and salt and pepper, to taste. Close foil around onion slices.
  2. Set foil packets on lower rack of a gas grill or directly on top of hot coals on a charcoal grill. Cook for 30-35 minutes. While waiting for the onions to caramelize, heat Tony Roma’s Pulled Pork as per package instructions.
  3. Butter both sides of each slice of toast. Layer each with one slice of cheddar cheese, ¼ cup macaroni and cheese, ¼ cup pulled pork, ¼ cup caramelized onions, and one slice of Gouda cheese.
  4. Working in batches of four, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.
  5. Drizzle with barbeque sauce and enjoy!

 

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Angel Food Cake platedMy niece makes a mean angel food cake. When I incorporated “angel cake” into the soon-to-be-released Thimbles and Thistles, I begged her for the recipe and she willingly shared.

If you’ve never had homemade angel food cake (as in completely from scratch)  – the effort is worth it!

Angel Food Cake ingredients

Simple ingredients

Angel Food Cake egg whites

You need about nine to 10 eggs, separated. Let egg whites come up to room temperature.

While the eggs are warming (or is it chillin') sift powdered sugar and flour together.

While the eggs are warming (or is it chillin’) sift powdered sugar and flour together.

Alternate the two in your sifter  - it comes out beautifully.

Alternate the two in your sifter – it comes out beautifully.

Once egg whites are up to temp, mix with vanilla and cream of tartar until soft peaks form.

Once egg whites are up to temp, mix with vanilla and cream of tartar until soft peaks form.

Blend in granulated sugar until stiff peaks form.

Blend in granulated sugar until stiff peaks form then gently fold in flour mixture.

Spoon into a tube pan.

Spoon into a tube pan.

And bake in 350 degree preheated oven.

And bake in 350 degree preheated oven.

Remove when golden brown.

Remove when golden brown and cool completely.

Run a knife around inside of pan to loosen edges then insert onto a serving platter or cake plate.

Run a knife around inside of pan to loosen edges then insert onto a serving platter or cake plate.

Yum! Don't you just want a piece right now?

Yum! Don’t you just want a piece right now?

Angel Food Cake

1 1/2 cups egg whites (about nine eggs)

1 1/2 cups sifted powder sugar

1 cup sifted flour

2 tsp cream of tartar

1 teaspoon vanilla

1 cup sugar

Berries (optional)

Whipping Cream (optional)

Preheat oven to 350°.

Bring egg whites to room temperature.

Sift powdered sugar and flour together three times (Alternate the flour and sugar when putting it into the sifter. It makes sifting easier).

In large bowl beat egg whites, cream of tartar, and vanilla, with an electric mixer on medium speed until soft peaks form.

Gradually add sugar about 2 tablespoons at a time, beating until stiff peaks form.

Sift about 1/4 of the flour mixture over beaten egg mixture; fold in gently. Repeat folding in remaining flour mixture by fourths.

Pour into an ungreased 10-inch tube pan. Bake on lowest rack in oven for about 40 minutes or until top springs back when lightly touched.

Immediately invert pan and cool completely, about an hour.

Slide a knife around the side and center of the tube pan. Remove cake to a serving plate. Garnish with berries and whipping cream, if desired. Yield: approx. 8-10 servings.

 

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Banana Chocolate Chip Bars plated

February is National Hot Breakfast month. Krusteaz officially named every Wednesday night this month “Breakfast Night.”

Krusteaz found in a national survey that nine out of ten Americans claim to eat breakfast for dinner, with 56 percent doing so once a month or more often. Families are even more into the trend with 67 percent of respondents with children saying they have breakfast for dinner once a month or more.

One of the contributing factors to eating breakfast for dinner is the ease of preparation versus a traditional dinner. Families also say it is a fun way to break of the monotony of the usual weeknight dinner.

The folks at Krusteaz were kind enough to send me a box of fun goodies to sample and experiment with. Captain Cavedweller and I enjoyed Breakfast Night last night and I thought I’d share the results with you today!

**GIVEAWAY**

Post a comment below about your favorite breakfast item or menu and you will be entered to win your own box of goodies from Krusteaz including: Buttermilk Pancake Mix (1), Blueberry Belgian Waffle Mix (1), Chocolate Chunk Muffin Mix (1) and Honey Wheat Pancake Mix (1) as well as Krusteaz coupons for free product.  The giveaway will close tonight at midnight, so hurry and post those comments.

Since I’m lazy, I decided to make a breakfast casserole for dinner.

That turned out to be a tasty (and incredibly easy) decision.

Breakfast Sausage Bake plated

Ingredients

Ingredients

Grease a pan and add hash browns. Slide into oven as it preheats.

Grease a pan and add hash browns. Slide into oven as it preheats.

Brown sausage with celery and onion.

Brown sausage with celery and onion.

 

Mix with potatoes right in the pan.

Mix with potatoes right in the pan.

Top with cheese.

Top with cheese.

Mix batter.

Mix batter.

Pour over meat and cheese in baking pan. Do not stir!

Pour over meat and cheese in baking pan. Do not stir!

Bake about 40 minutes until golden brown and knife inserted in center comes out clean. Top with additional cheese and bake a few minutes until cheese is melted then serve!

Bake about 40 minutes until golden brown and knife inserted in center comes out clean. Top with additional cheese and bake a few minutes until cheese is melted then serve!

 Breakfast Sausage Bake

1 cup Krusteaz Light & Fluffy Buttermilk Pancake Mix

2 packages bulk pork sausage (12 ounce each)

1/2 cup chopped celery

1 tbsp. chopped onion

3 cups frozen shredded hash brown potatoes

2 cups shredded Colby-Jack cheese

2 cups milk

4 eggs

Preheat oven to 400 degrees.

Grease a 9×13 baking dish. Place in hash browns and pop the pan into the oven as it preheats.

In a heavy skillet, brown sausage with celery and onion. Drain grease. Remove baking dish from oven and mix potatoes with sausage. Sprinkle one cup of the cheese over the meat mixture.

In a large mixing bowl combine pancake mix, milk and eggs until well blended. Pour into baking dish. Do not stir!

Bake for 40-45 minutes until top is lightly browned and a knife inserted comes out clean. Sprinkle with remaining cheese and bake an additional minute or two until cheese is melted.

Serve and savor an easy weeknight meal!

Oh – and what’s dinner without a little dessert?

Banana Chocolate Chip Bars plated

banana choc cake bars ingredients

Ingredients

Mix crust and press into greased baking pan.

Mix crust and press into greased baking pan.

Mix batter until well blended.

Mix batter until well blended.

Combine cream cheese with egg (and sugar if desired). Pour over crust.

Combine cream cheese with egg (and sugar if desired). Pour over crust.

Top with muffin batter and bake until light brown and edges pull away from sides of the pan.

Top with muffin batter and bake until light brown and edges pull away from sides of the pan.

Sprinkle with powered sugar.

Sprinkle with powered sugar.

Let cool and enjoy!

Let cool and enjoy!

Banana Chocolate Chip Bars

1 box Krusteaz Chocolate Chunk Muffin mix

1/4 cup butter, softened

1/3 cup water

1/3 cup oil

2 eggs

1 ripe banana, mashed

4 ounces cream cheese, softened

Powdered sugar

Preheat oven to 350 degrees

Grease an 8×8 cake pan, set aside.

Divide the muffin mix in half (you should have about three cups total). In a small mixing bowl, combine half the muffin mix with the butter. Press the mixture into the bottom of the baking pan.

In a large mixing bowl, combine the remaining muffin mix with water, oil, 1 egg and the mashed banana until well blended.

In a medium mixing bowl, combine cream cheese and remaining egg. If you want a sweeter filling, add 1/2 cup of powdered sugar. Pour the cream cheese mixture over the top of the crust.

Top with the muffin batter.

Bake for about 35-40 minutes until top is light brown or a toothpick inserted in the center comes out clean.

Immediately sprinkle with powdered sugar. You can also drizzle with a little chocolate sauce if you want an added chocolate boost (which, of course I did!).

If you happen to have leftovers, cover with plastic wrap and store in the fridge.

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awonton gooeyI have three words that are gonna rock your world.

Won Ton S’mores.

That’s right, Won Ton S’mores.

If you’ve never had them, run to the store and get the simple ingredients as fast as humanly possible to rectify the situation!

Are you heading to or hosting a Super Bowl Party this weekend? If so, you’ll be the MVP if you make a batch of these decadent little devils.

The wonderful folks at Nasoya recently gave me the opportunity to test out their Asian Style Wraps. Of course, the first thing that came to my mind was “how can I make dessert with these?”

Below, you’ll find the Won Ton S’mores recipe along with a few other tasty treats using Nasoya’s Won Ton and Egg Roll Wraps.

awonton ingredients

Ingredients

 

Place a miniature chocolate candy bar in the center of a Won Ton wrap.

Place a miniature chocolate candy bar in the center of a Won Ton wrap.

Add mini-marshmallows. If you use more than three it's almost impossible to get the wrap to seal.

Add mini-marshmallows. If you use more than three it’s almost impossible to get the wrap to seal.

 

Moisten the edges and fold the corners into the center. Press all the edges together to seal. This is very important!

Moisten the edges (use water or egg whites) and fold the corners into the center. Press all the edges together to seal. This is very important!

Heat oil in a heavy skillet on medium heat and fry for just a few seconds on each side until wrap is brown. Do not overcook! If you do, your marshmallows will disappear.

Heat oil in a heavy skillet on medium heat and fry for just a few seconds on each side until wrap is brown. Do not overcook! If you do, your marshmallows will disappear.

Drain on paper towels.

Drain on paper towels.

Yum! You dust with powdered sugar before serving, if you wish.

Yum! You can dust with powdered sugar before serving, if you wish.

 Won Ton S’mores

1 package of Nasoya Won Ton Wraps

1 bag of miniature marshallows

1 bag of miniature chocolate bars

Place one chocolate bar in the center of a wrap then add three marshmallows. Using water or egg white, moisten the edges of the wrap. Fold the corners of the wrap up into the center  and press edges to seal.

Add enough oil to coat the bottom of a heavy skillet and warm over medium-heat. When oil is hot, add S’more and fry on each side for just a few seconds, until lightly browned. Remove and drain grease on paper towel, then savor the crispy outside and deliciously gooey inside!

***

Sausage Cups

Sausage Cups

Sausage Cups

These are incredibly easy and unbelievably tasty. They’ll score a touchdown with all your football fans!

Four ingredients - that's it!

Four ingredients – that’s it!

Line a min-muffin pan with Won Ton wraps. Gently fold them into the cups.

Line a min-muffin pan with Won Ton wraps. Gently fold them into the cups.

Cook the sausage and drain, then mix with cream cheese and shredded colby-jack. Spoon into cups and bake at 350 degrees for about 8 minutes, until edges are brown.

Cook the sausage and drain, then mix with cream cheese and shredded colby-jack. Spoon into cups and bake at 350 degrees for about 8 minutes, until edges are brown.

Sausage Cups

1 package Nasoya Won Ton Wraps

1 pound sausage

8 ounces of cream cheese, softened

1 cup shredded colby-jack cheese

Preheat oven to 350 degrees.

Fry sausage and drain grease.

Mix sausage with cream cheese and shredded cheese. Set aside.

Line a mini-muffin pan with Won Ton wraps by gently folding a wrap into each muffin cup. Spoon sausage mixture into each wrap and bake for about eight minutes, until edges of the wrap are brown.

***

Bacon Cheeseburger Rolls

burger roll plated 2If you enjoy a good bacon cheeseburger, give these easy wraps a try. Full of great flavors, you won’t fumble by serving these to your hungry guests!

Ingredients

Ingredients

Brown the hamburger and drain, then mix with bacon and  cheese.

Brown the hamburger and drain, then mix with bacon and cheese.

Spoon filling onto an egg roll wrap. You'll use about two tablespoons of filling.

Spoon filling onto an egg roll wrap. You’ll use about two tablespoons of filling.

Fold the wrapper (take one corner toward the middle, then fold in the two ends, then finish rolling. Moisten edges with water or egg white to seal.

Fold the wrapper (take one corner toward the middle,  fold in the two side corners, then finish rolling. Moisten edges with water or egg white to seal.)

You can bake these in the oven at 400 for about eight minutes.

You can bake these in the oven at 400 for about eight minutes.

Or you can fry them for just a minute. Of course, we liked the flavor of the fried better than the baked!

Or you can fry them for just a minute. Of course, we liked the flavor of the fried better than the baked!

burger roll platedServe with ketchup or barbecue sauce… and don’t forget the pickles!

Bacon Cheeseburger Rolls

1 package of Nasoya Egg Roll Wraps

1 pound of hamburger

1 cup of bacon bits

1/2 cup shredded cheese

Season hamburger with your favorite seasonings and brown. Drain. Mix with bacon bits and cheese. Spoon about two tablespoons of meat mixture onto the center of an egg roll wrap in a rectangle. Fold the end of the wrap nearest you into the center. Fold in the two side edges, then roll the wrap, sealing the edges by moistening with water or egg whites (I used water, and it worked fine).

You can either bake or fry these.

If baking, preheat oven to 400 degrees and bake for about eight minutes or until edges start to brown.

If frying, heat oil in a heavy skillet over medium heat. Fry one side, then the other (takes about a minute total).

Serve with a side of ketchup or barbecue sauce for dipping.

***

Fruit Ravioli

a fruit ravioli pile2 It’s a guaranteed score with these little fruit pies!

Ingredients

Ingredients

Spoon a heaping teaspoon of filling onto a Won Ton wrap.

Spoon a heaping teaspoon of filling onto a Won Ton wrap.

Top with a second wrap.

Top with a second wrap.

This step is really, really important. Moisten the edges of the wrap and fold them up once. Then moisten the new edges and roll them inward.

This step is really, really important. Moisten the edges of the wrap and fold them inward once. Then moisten the new edges and roll them inward.

Crimp the edges with a fork to seal. If you don't get them sealed, the juice will explode out while you fry them. (Not that this happened to me.)

Crimp the edges with a fork to seal. If you don’t get them sealed, the juice will explode out while you fry them. (Not that this happened to me.)

Fry them in oil in a heavy skillet over medium heat. It should take a minute (or less) to brown both sides.

Fry them in oil in a heavy skillet over medium heat. It should take a minute (or less) to brown both sides.

Drain on paper towels.

Drain on paper towels.

 

Dust with powdered sugar and serve.

Dust with powdered sugar and serve.

Fruit Ravioli

1 package of Won Ton Wraps

1 can of fruit pie filling

powdered sugar

*Note – You can use any flavor of canned pie filling.

Spoon a heaping teaspoon of pie filling into the center of a Won Ton wrap. Top with a second wrap. Moisten the edges of the wraps and fold them inward. Moisten the new “edge” and fold it inward a second time. Using a fork, crimp the edges to make sure they are sealed.

Heat oil in a heavy skillet over medium heat. Fry each side for about 30 seconds, or until brown. Drain on paper towels. Dust with powdered sugar then stand back and watch them disappear!

***

Enjoy the Super Bowl and party safely!

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7-layer cake plated

I am a bundt cake junkie.

There, I admitted it. I feel so much better now.

A few months ago, I experimented with a can of Sweetened Condensed Milk and a vanilla bundt cake, providing the inspiration for this delicious, decadent, divine cake that you must run into your kitchen and make right this moment if you have even a passing fondness for Seven Layer Bars.

Yes, Seven Layer Bars. You know – those incredibly yummy bar cookies with coconut, pecans, chips and sweetened condensed milk over a graham cracker crust.

Instead of a graham cracker crust, I substituted an entire rich, moist, chocolatey cake.

Was that ever a tasty decision.

This isn’t hard to make. If you take the plunge, your taste buds will dance in elation while your knees grow weak from the splendor of it all.

Should you happen to leave a slice for Santa, I promise it will bump you to the top of the nice list!

7-layer cake ingredients

Ingredients

Start by mixing up the cake batter.

Start by mixing up the cake batter.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Sprinkle pecans over milk.

Sprinkle pecans over milk.

Next up - butterscotch chips.

Next up – butterscotch chips.

Don't forget the chocolate chips!

Don’t forget the chocolate chips!

Toss on some coconut.

Toss on some coconut.

The last layer is the cake batter.

The last layer is the cake batter.

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Seven Layer Bar Cake

1 Chocolate Cake Mix (18 ounce box)

1 small box of instant chocolate pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup chopped pecans

1 cup butterscotch chips

1 cup chocolate chips

1 cup coconut

1 can sweetened condensed milk

Preheat oven to 350 degrees.

Combine first six ingredients in a large mixing bowl (cake mix, pudding, sour cream, water, oil and eggs). Mix on medium speed until well blended.  The batter will be really thick.

Thoroughly spray a bundt pan with non-stick cooking spray. When you think you’ve coated every crevice, give it one more spray!

Pour the can of sweetened condensed milk into the bottom of the bundt pan.

Sprinkle on pecans, followed by butterscotch chips, chocolate chips and then the coconut. Last, spoon in the cake batter.

Bake one hour or until edges start to pull away from the pan or a toothpick inserted comes out clean. Do not overbake!

Let cool completely before turning over onto serving platter or cake plate.

Prepare to dazzle your guests and have to beat a few of  them off with a stick when they get a taste of this cake!

Merry Christmas and Happy Baking!

She Who Loves This Cake

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Beef Soup platedIf you’re looking for a warm bowl of comfort food on a cold wintery day, this hearty beef and barley soup definitely fits the bill.

Easy to make, you can serve a large group with this recipe.

Add a green salad and some toasted bread on the side and you’ve got a great meal.

Ingredients

Ingredients

Take about two pounds of stew meat and trim off most of the fat, cutting it into bite-sized pieces.

Take about two pounds of stew meat and trim off most of the fat, cutting it into bite-sized pieces.

Season with an all-purpose seasoning and salt.

Season with an all-purpose seasoning and salt.

Cover with foil and bake in a 350 degree oven for 2 1/2 hours.

Cover with foil and bake in a 350 degree oven for 2 1/2 hours.

Doesn't that look yummy? Don't you want to just snitch a piece?

Doesn’t that look yummy? Don’t you want to just snitch a piece?

When the meat is almost done, add water and broth to your stock pot.

When the meat is almost done, add water and broth to your stock pot.

Add the remaining ingredients and cover then cook on medium-high heat until it reaches a nice roiling boil.

Add the remaining ingredients and cover then cook on medium-high heat until it reaches a nice roiling boil.

Add meat, cover and let simmer on medium heat for about 15 minutes.

Add meat, cover and let simmer on medium heat for about 15 minutes.

Enjoy!

Enjoy!

Beef Barley Soup

2 pounds of stew meat, cut into bite-sized chunks

1 cup celery, cut into small pieces

1 cup frozen corn

1 cup frozen peas and carrots

4 cups chicken broth

8 cups water

1 cup Quick Barley

1 tbsp. parsley flakes

1 tbsp. all-seasoning

2 tsp. salt

1 tsp. onion flakes (or add real onion pieces if you like)

Preheat oven to 350 degrees.

Using a nine-inch cast iron skillet, give it a light coat of non-stick cooking spray. Place stew meat in the pan, add 2 tsp. all-seasoning and 1 tsp. salt. Cover with foil and bake 2 1/2 hours.

Just before the meat is done, put eight cups of water on to boil in a large heavy-bottomed saucepan or stock pot. (I used an 8-quart pot).

Add the chicken broth, salt, vegetables, barley, remaining seasoning, and parsley flakes (I happened to find some left-over potatoes in the fridge and tossed them in, too!) Cover and bring this to a boil.

Once it gets rolling, add the meat. Make sure you scrape all the delicious beefy goodness from the bottom of the pan into the soup. Cover and turn heat down to medium, letting this simmer for about 15 minutes, until veggies are cooked through.

Serve and enjoy!

She Who Loves a Warm Bowl of Soup on a Cold Day

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