Monday, 28 October 2013

Spiced Sweet Potatoes

Delicious as a side dish or as a simple appetizer, this easy recipe is sure to satisfy.

1 stick(s) Unsalted Butter
1/4 cup(s) Turbinado Sugar
1 teaspoon(s) Fennel Seeds
1/4 teaspoon(s) Allspice, ground
3 pound(s) Small Sweet Potatoes, halved
 Coarse Salt
 Pepper, freshly ground

  • Preheat oven to 350 degrees F. 
  • In a small saucepan over low heat, melt butter. 
  • Stir in sugar, fennel seeds, and allspice until combined and sugar is dissolved.
  • In a large bowl, toss potatoes with spiced butter. 
  • Season with salt and pepper. 
  • In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through. 
  • Transfer to a warmed platter and drizzle with pan juices. 
  • Season with additional salt and pepper, if desired

Saturday, 26 October 2013

Pumpkin Roll with Cream Cheese Walnut Filling

Thank you From Valeries Kitchen

 3/4 cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree (not pie filling)
3 eggs
1 teaspoon fresh lemon juice
3 to 4 tablespoons powdered sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar
1 teaspoon fresh lemon juice
1/2 cup walnuts, finely 
  • Preheat oven to 375 degrees . 
  • Cut a piece of parchment paper to fit a jelly roll pan or rimmed baking sheet that measures at least 10” by 15” or up to 12” x 17”. 
  • Spray the edges of the parchment paper and the edges of the pan with cooking spray.
  • In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. 
  • Stir in pumpkin puree, eggs, and lemon juice. 
  • Pour mixture into prepared pan. 
  • Smooth mixture out evenly over the parchment paper with a rubber spatula.
  • Bake for 10 to 15 minutes depending on the size of your pan. 
  • Watch closely and do not over bake. 
  • Remove from oven and allow to cool about 20 minutes.
  • Spread a clean kitchen towel on the counter, sprinkle it generously with powdered sugar 
  • Turn the cake onto the towel parchment paper side up. 
  • Peel the parchment paper off.  
  • Turn the edge of the towel over the narrow end of the cake. 
  • Carefully roll the towel up from the narrow end (lengthwise) with the cake in it. 
  • Let the cake sit for at least 30 minutes or more.
  • Make the filling.  In a medium bowl, blend cream cheese, butter, vanilla, sugar, and lemon juice with an electric mixer.
  • Unroll the cake and spread the filling evenly over the surface. 
  • Sprinkle chopped walnuts over the filling. 
  • Roll the cake again, this time without the towel. 
  • Wrap the roll in heavy duty foil and refrigerate for at least an hour or more. 
  • When ready to serve, move the cake to a cutting board and slice into 1” slices. 
  • Sprinkle with additional powdered sugar if desired.
Foil wrapped pumpkin roll can be frozen for up to a month.

Wednesday, 23 October 2013

Marie Callender's Style Cornbread

This easy to make cornbread is moist and sweet with a cake-like quality, and the nearest I could find to Marie Callenders taste. Delicious

1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup oil

  • Mix dry ingredients together in large bowl.
  • Mix wet ingredients in another bowl 
  • Mix with dry and stir till combined.
  • Pour into ungreased 8x8” pan 
  • Bake 20-25 min at 400°F.


Tuesday, 22 October 2013

Pumpkin Cheesecake Ice Cream

8 oz cream cheese (room temp)
1 cup pumpkin puree
1 cup sour cream
1/2 cup heavy cream, (or whole milk)
2/3 cups sugar
3 tsp pumpkin pie spice
a pinch of salt
whip cream
biscoff cookies (or gingersnaps), crushed

  • Place the cream cheese, sugar, sour cream, and pumpkin puree into a large bowl 
  • Beat until smooth. 
  • Add the heavy cream, pumpkin pie spice and pinch of salt, and beat until combined.
  • Scoop/Pour ingredients into your ice cream maker and process according to manufacturers instructions.
  • When the ice cream is finished you can eat it soft serve or place in the freezer to harden more.
  • Top with whip cream and crushed biscoff cookies

Monday, 21 October 2013

White Chocolate Cranberry Pumpkin Muffins

White Chocolate Cranberry Pumpkin Muffins Recipe

3 1/2 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon allspice
4 eggs
1 cup vegetable oil  
2 cups pumpkin puree  
2 cups orange juice
2 teaspoons vanilla extract
1 cup white chocolate chips (optional)
1 cup dried cranberries
1 cup brown sugar, for topping

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers.
  • Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. 
  • Whisk eggs in a separate large bowl. 
  • Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. 
  • Stir flour mixture into pumpkin mixture until just combined 
  • Fold in white chocolate chips and cranberries.
  • Pour batter into the prepared muffin cups.
  • Sprinkle each muffin with brown sugar. 
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.

Sunday, 20 October 2013

Pumpkin Spice Smoothies

Yummy for breakfast, but makes a good autumn dessert as well. Thank you

1 (15 oz.) can pure pumpkin puree
4 to 5 scoops vanilla frozen yogurt or lite vanilla ice cream
1 cup whole milk
1/2 teaspoon pumpkin pie spice
real whipped cream sweetened with a little powdered sugar
nutmeg for topping

  • Combine all, except the whipped cream and nutmeg, in blender and zip until smooth and frothy. 
  • Adjust milk and frozen yogurt to your liking if it doesn’t seem thick/thin enough. 
  • Add malted milk powder if you want to make a malt, or a little protein powder to make it a power shake. 
  • Top with fresh, sweetened whipped cream and a dash of nutmeg. 

Saturday, 19 October 2013

Copycat Taco Bell Quesadilla Sauce

Thank you Cents Less Deals

Copycat Taco Bell Quesadilla Sauce Recipe

1/2 cup sour cream
2 tbsp mayo (not Miracle Whip)
1 tbsp chopped jalapenos, fresh or canned
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp paprika
1/16th tsp cayenne powder
1/4 tsp salt

  • In a medium bowl, blend together all ingredients thoroughly.
  • Allow the sauce to chill in the fridge for at least an hour, to let the flavours develop.

Wednesday, 16 October 2013

Inside Out Caramel Apple Fritters

Thank you Something Swanky

Inside Out Caramel Apple Fritters |

16.3 ounce can Pillsbury Grands Biscuits (8 biscuits)
4 cups apple chunks (1/2 cup per biscuit)
6 cups vegetable or canola oil for frying
1/4 cup cinnamon sugar
caramel sundae sauce for drizzling

  • Pour oil into a large saucepan, bigger than 2 quarts if you can
  • Heat on medium-low heat for about 8-10 minutes. 
  • Test the oil by flicking a few drops of water into it. It's ready if the oil bubbles and pops a little bit. It's TOO hot if the oil bubbles and pops like crazy and starts smoking (give it some time off the burner to cool down a bit).
  • Working with one piece of biscuit dough at a time, flatten out until it has about a 5-inch diameter.
  • Add the biscuit to the hot oil and fry on each side for about 2-3 minutes, until a deep golden brown.
  • Remove from oil using tongs or a slatted spatula and place on a small stack of paper towels to dry. 
  • Repeat for each biscuit.
  • Once the biscuits have all been fried, add the apples to the oil, no more than a cup at a time. 
  • They'll fry quickly, in about 3-4 minutes. 
  • Once the edges of the apple are golden brown, remove them using a slatted spoon and place on paper towels to dry.
  • Assemble each fritter by piling apples on top of the fried dough, sprinkling with cinnamon sugar, and drizzle with caramel sundae sauce.
  • Serve warm

Frozen Pumpkin Mousse Pie

Very easy to make, and a slight variation on the traditional pumpkin pie. Thank you Delish

30 small gingersnap cookies, (about 7 1/2 ounces)
2 tablespoon(s) raisins
1 tablespoon(s) canola oil
1 cup(s) canned pumpkin puree
1/3 cup(s) packed brown sugar
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) freshly grated nutmeg
2 cup(s) frozen low-fat vanilla ice cream, softened (see Tip, below)

  • Preheat oven to 350 degrees F. 
  • Coat a 9-inch deep-dish pie pan with cooking spray.
  • To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. 
  • Add oil and pulse until blended. 
  • Press evenly into the bottom and up the sides of the prepared pan.
  • Bake the crust until set, about 10 minutes. 
  • Transfer to a wire rack to cool completely.
  • To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. 
  • Add ice cream and stir until blended. 
  • Spoon the mixture into the cooled pie crust. 
  • Freeze until firm, at least 2 hours. 
  • Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
  • Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.

Tuesday, 15 October 2013

Pumpkin Toffee Cheesecake

1 3/4 cups (about 14 to 16) shortbread cookies, crushed
1 tablespoon butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 1/4 cups packed brown sugar
1 can (15 oz.) Pure Pumpkin
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup (about 25 to 30) crushed toffee candies
1 container (8 oz.) sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

  • Combine cookie crumbs and butter in small bowl. 
  • Press onto bottom and 1-inch up side of 9-inch spring form pan.
  • Bake for 6 to 8 minutes (do not allow to brown). 
  • Cool on wire rack for 10 minutes
  • Beat cream cheese and brown sugar in large mixer bowl until creamy. 
  • Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. 
  • Pour into crust.
  • Bake for 60 to 65 minutes or until edge is set but center still moves slightly. 
  • Remove from oven; top with toffee candy pieces.
  • Combine sour cream, granulated sugar and vanilla extract in small bowl 
  • Mix well. 
  • Spread over warm cheesecake.
  • Bake for 8 minutes. 
  • Cool completely in pan on wire rack. 
  • Refrigerate for several hours or overnight. 
  • Remove side of spring form pan. 
  • Drizzle with caramel topping before serving.

Monday, 14 October 2013

Brie en Croute

Baked until the cheese melts, this elegant appetizer is topped with dried cranberries, apricot preserves and toasted almonds. Serve with cracker. Thank you Allrecipes

1/2 package Pepperidge Farm® Puff Pastry Sheets
1 egg  
1 tablespoon water  
1/2 cup apricot preserves or raspberry jam  
1 (13.2 ounce) round Brie cheese  
1/3 cup dried cranberry, softened*
1/4 cup toasted sliced almonds  
1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection

  • Thaw pastry sheet at room temperature 30 minutes. 
  • Preheat oven to 400 degrees F. 
  • Mix egg and water.
  • Unfold pastry sheet on lightly floured surface. 
  • Roll into 14 inch square. 
  • Cut off corners to make a circle. 
  • Spread preserves to within 1 inch of pastry edge. 
  • Sprinkle cranberries and almonds over preserves. 
  • Top with cheese. 
  • Brush edge of circle with egg mixture. 
  • Fold two opposite sides over cheese. 
  • Trim remaining two sides to 2 inch from edge of cheese. 
  • Fold these two sides onto the round. Press edges to seal. 
  • Place seam-side down on baking sheet. 
  • Decorate top with pastry scraps if desired. Brush with egg mixture.
  • Bake 20 minutes or until golden. 
  • Let stand 1 hour. Serve with crackers.

Sunday, 13 October 2013

Slow Cooked Chili Steak Fajitas

1 lb beef flank steak, sliced into very thin strips
1 large medium onion, sliced into thin strips
2/3 cup salsa
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped jalapenos
2 cloves of garlic, minced
4 teaspoons taco seasoning, 
1/2 teaspoon kosher salt
1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

  • Place the onion and the steak in the bottom of the slow cooker. 
  • Mix the salsa, jalapenos, lime juice, taco seasoning, garlic and salt in a small bowl
  • Pour over the steak and onions in the crockpot. 
  • Toss gently to coat. 
  • Cook at the lowest setting for 6-10 hours
  • Once the meat is cooked and tender, add the bell peppers and cook another 30-60 minutes, until softened to your preference.

Saturday, 12 October 2013

Peach Cake with Coconut Pecan Frosting

Thank you Tasty Kitchen

1 can (14.5 Oz. Can) Sliced Peaches
1 cup All-purpose Flour
1 cup Sugar
1 teaspoon Baking Soda

¾ cups Sugar
1 cup Evaporated Milk
1 stick Butter
1 cup Coconut
1 cup Pecans, Chopped

  • Drain the peaches and empty into a large bowl. 
  • Use clean hands to smash them all up. 
  • Add the flour, sugar and baking soda and mix well. 
  • Spray an 8 x 8 inch cake pan and pour in the batter. 
  • Bake in a preheated 350-degree oven for 20-30 minutes or until done.
  • For the frosting: Place the sugar, milk, butter and coconut in a medium-sized heavy sauce pan. 
  • Bring to a boil and cook until the mixture thickens. 
  • Remove from heat, stir in nuts and spread on the cooled cake. 
  • Eat warm with a scoop of vanilla ice cream or cool and enjoy!

Friday, 11 October 2013

Fresh Apple Dump Cake

Delicious and easy to make. Thank you My Biscuits are Burning

8-10 apples, peeled and chopped 
1 teaspoon cinnamon 
1/2 cup sugar 
juice of 1 lemon 
2 heaping teaspoons cornstarch 
1 Tablespoon butter 
1 cake mix, dry (eg Duncan Hines Butter Golden cake mix) 
1 stick butter (1/2 cup), melted
2 Tablespoons cinnamon sugar 

  • Preheat oven to 350 degrees F. 
  • Peel, core and chop your apples. 
  • Place chopped apples into a 9x13 baking dish. 
  • Mix in sugar, cinnamon and lemon juice. 
  • Cook apples for 20 minutes. Apples will shrink and release juice.
  • Push apples back with large spoon and drain the juice from the baking dish 
  • Stir cornstarch and 1 Tablespoon of butter into cooked apples. 
  • Level out apples in pan.
  • Dump cake mix over top of the apples. Spread it out evenly. 
  • Drizzle melted butter on top of the dry cake mix.
  • Sprinkle cinnamon sugar on top and bake for about 35 minutes. 
  • Let cool and serve with ice cream or whipped cream. 

Thursday, 10 October 2013

Pear, Chestnut, and Sage Dressing

1 large Onion, finely diced
1 large Carrot, finely diced
3 stalks Celery, finely diced
3 sticks  Unsalted Butter, melted
2 Bosc Pears, peeled and diced
1 cups Chestnuts, peeled and chopped
8 ounces Breakfast Sausage, cooked, drained, and chopped
1/2 cups  Parsley, chopped
1/2 cups Fresh Sage Leaves, chopped
8 cups Rustic Country Bread, 1/2-inch dice
2 cups Turkey or Chicken Stock
 Salt And Black Pepper

  • Preheat oven to 350 degrees F.
  • Cook onion, carrot, and celery over medium heat in 2 tablespoons of the butter until soft, about 10‐12 minutes.
  • Combine the pears, chestnuts, sausage, herbs, and bread in a large bowl
  • Add onion, carrot, and celery mixture. 
  • Add enough of the butter and stock to lightly moisten the bread without allowing it to become soggy. 
  • Handle dressing gently when mixing. 
  • Season to taste, being generous with the black pepper.
  • Spoon dressing into a buttered shallow baking pan and cover with foil. 
  • Bake immediately for about 45 minutes. 
  • Remove the foil and bake for an additional 15‐20 minutes.

Tuesday, 8 October 2013

Chunky Apple Pumpkin Bread

Delicious anytime. Thank you Taste of Home

1-2/3 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup water
2 Eggs
1/3 cup canola oil
1 cup chopped peeled tart apples
3/4 cup chopped walnuts

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. 
  • In another large bowl, whisk the pumpkin, water, eggs and oil. 
  • Stir into dry ingredients just until moistened. 
  • Fold in apples and walnuts.
  • Pour into a greased 9-in. x 5-in. loaf pan. 
  • Bake at 325° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. 
  • Cool for 10 minutes before removing from pan to a wire rack to cool. 

Monday, 7 October 2013

Butternut Squash Soup

A warming, satisfying soup, made using my mothers recipe

1 large butternut squash
1 medium onion
1 lb potatoes
1 3/4 pints vegetable stock
Knob of butter
Olive oil
salt and pepper to taste
Coriander leaves to garnish (optional)

  • Chop the stalk and flower off the squash and peel. Cut in half, scoop out the seeds and cut into 1 inch cubes
  • Peel and chop the onion and potatoes
  • Place the butter and a little oil in a saucepan and melt on a low heat
  • Add the onion and stir until softened, but not brown
  • Add potatoes and stir well
  • Add squash, stir well and then cover and cook for 10 minutes, stirring occasionally
  • When potatoes have softened, add stock and simmer for 15 minutes or until vegetables are soft
  • Blend to a puree and serve

Sunday, 6 October 2013

Stuffed Green Pepper Casserole

With all the taste of stuffed peppers, but much easier to throw together. Thank you Five Minutes for Mommy

1 lb. ground beef
2 ½ cups cooked white rice
1 tablespoon olive oil
2 large green bell peppers, diced
1 medium onion, diced
1 (29-ounce) can diced tomatoes
3 (14-ounce) cans tomato sauce
2 (14-ounce) cans corn, drained
¼ teaspoon garlic powder
Salt and pepper to taste
2 cups shredded cheddar cheese
  • Preheat your oven to 350.
  • Brown the beef in a large pan, drain and set aside.
  • Add oil to the pan you used for your beef. 
  • Cook peppers and onions in oil until they begin to get tender.
  • Add beef back in, along with diced tomatoes, tomato sauce, corn, garlic, salt and pepper.
  • Stir well.
  • Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Add in rice and mix well.
  • Transfer mixture to a 13×9 baking dish and bake for 30 minutes, or until bubbly.
  • Remove from oven.
  • Sprinkle cheese over dish and bake for another five minutes, or until the cheese is melted.
  • Let stand five minutes before serving.

Saturday, 5 October 2013

Triple Chocolate Pound Cake

Moist and rich. Thank you Nancy Creative

3/4 cup (1 1/2 sticks) butter, softened
1/2 cup sour cream OR 3 oz. cream cheese, softened
1 1/2 cups sugar
1 Tablespoon half & half
3 eggs
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsweetened cocoa powder
1 cup mini semi-sweet chocolate chips

1/2 cup butter (1 stick), softened (it works best if your butter is verysoft)
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. half & half
1/4– 1/3 cup mini semi-sweet chocolate chips, for garnish

  • Preheat oven to 325 degrees. Grease and flour a 9×5-inch loaf pan.
  • In large bowl, cream together the softened butter and sour cream (or cream cheese) 
  • Add sugar, blending well, and then half and half, blending everything well. 
  • Add eggs, one at a time, mixing well after each one.
  • In medium bowl, mix flour, baking powder, salt, and cocoa powder, blending well. 
  • Add this flour mixture, a half at a time, to the butter-sugar mixture, blending everything well. 
  • Then fold in the mini semi-sweet chocolate chips, stirring to distribute chips evenly in the batter.
  • Spoon batter into the prepared 9×5-inch loaf pan 
  • Bake at 325 degrees for 80 to 85 minutes or until toothpick inserted in center comes out clean or almost clean (because of all those chocolate chips, the toothpick may not come out entirely clean). 
  • Cool in pan about 10-15 minutes, then remove from pan and cool completely.
  • While the cake is cooling, you can make the frosting…
  • Cream the softened butter and powdered sugar. 
  • Add in the cocoa powder and blend well. 
  • Add 1 Tbsp. half & half and mix well 
  • If you’d rather have a thinner consistency, just add more half & half
  • When pound cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top–you’ll have a nice thick layer of frosting! 
  • Garnish with the mini semi-sweet chocolate chips, sprinkling down the centre of the cake.

Friday, 4 October 2013

Pumpkin Cookies with Butter Frosting


2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

  • Heat oven to 375°F. 
  • In large bowl, beat granulated sugar, brown sugar,  butter and vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended.
  • Beat in pumpkin and eggs until well mixed. 
  • On low speed, beat in flour, baking soda, cinnamon and salt.
  • On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  • Bake 10 to 12 minutes or until almost no indentation remains when touched in center. 
  • Immediately remove from cookie sheets to cooling rack. 
  • Cool completely, about 45 minutes.
  • In medium bowl, place powdered sugar, vanilla and 3tbsp milk. 
  • In 1-quart saucepan, heat butter over medium heat, stirring constantly, just until light brown.
  • Pour browned butter over powdered sugar mixture.
  • Beat on low speed about 1 minute or until smooth. 
  • Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. 
  • Generously frost cooled cookies.

Wednesday, 2 October 2013

Autumn Spice Cake

Sugar and spice make this cake more than nice. Thank you Country Living

autumn spice cake

1/2 cup(s) (1 stick) butter, softened
1 cup(s) shortening
1 cup(s) dark brown sugar
1 cup(s) granulated sugar
4 large eggs
1 1/2 cup(s) buttermilk
1 teaspoon(s) vanilla extract
2 cup(s) flour
1 tablespoon(s) Dutch-processed cocoa
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) ground allspice
1/4 teaspoon(s) ground cloves

  • Heat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
  • Beat butter, shortening, and sugars together until smooth. 
  • Beat in the eggs, one at a time, until smooth and light. 
  • Stir the buttermilk and vanilla together. 
  • Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. 
  • Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. 
  • Blend well with each addition.
  • Pour batter into the pans and bake until center tests clean – about 35 minutes.
  • Cool cakes in the pans on a rack for 30 minutes, cool completely before frosting.

Tuesday, 1 October 2013

Chicken Parmesan

Made this last was delicious. Thank you My Royal Kitchen

2 pounds boneless/skinless chicken breasts
2 cups flavored bread crumbs
1 egg
1/4 cup milk
1 jar of your favorite pasta sauce
2 cups mozzarella cheese
Oil for frying

  • Pre-heat your oven to 350 degrees.
  • In the bottom of a 9×13 pan spread a thin layer of sauce and set aside.
  • Place the chicken in a zip-top bag. 
  • Pound it out into cutlets. 
  • Mix the egg and milk in a shallow bowl.
  • Add the bread crumbs to a shallow bowl.
  • Pour about 1/4 inch deep of oil into a frying pan
  • When it’s hot dip the chicken in the egg then the bread crumbs. 
  • Fry on both sides until brown. (You do not need to cook them all the way.) 
  • Add the chicken to the baking pan.
  • Pour the rest of the sauce over each piece of chicken.
  • Cover with foil and bake for 20 minutes.
  • After 20 minutes, remove the foil and add the mozzarella cheese. 
  • Bake uncovered for about 15 more minutes or until the cheese is melted.