Saturday, March 17, 2018

Healthy Red Lobster Biscuit

Kathleen made this last weekend. She said it was very good.
Healthy Red Lobster Biscuit

1 tbsp Butter
2 tbsp Coconut flour
1 large Egg
1 tbsp Heavy Whipping Cream
2 tbsp Water
1/4c up Cheddar Cheese
1/8 tsp garlic powder
1/8 tsp Onion powder
1/8 tsp Dried Parsley
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp Baking powder

Melt butter in a coffee mug by microwaving for 20 seconds.
Add coconut flour, baking powder, and seasonings. Mix to incorporate with a fork.
Add egg, water, cheese and heavy whipping cream. Mix until combined.
Microwave for 3 minutes. Immediately remove from mug and allow to cool for 2 minutes.
Slice and enjoy.

Friday, March 16, 2018

Cinnamon Roll Bundt Cake

I made this to take to our adult Sunday School class this past Sunday. It was quite tasty!

Cinnamon Roll Bundt Cake

For the cake

1 package yellow cake mix 
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 1/4 cups finely chopped pecans, divided
1 cup full fat sour cream
1/3 cup vegetable oil
1/4 cup water
3 tablespoons honey
4 large eggs
1 teaspoon vanilla extract

For the glaze

4 ounces softened cream cheese
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk

Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.
For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.

For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.
Pour a layer of 1/2 of the batter into the bottom of the prepared pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on top of the batter layer. Pour the remaining batter on top of the filling, spreading evenly with a spatula so that the entire streusel layer is covered. Place pan in the oven and bake for 45-50 minutes, or until cake tester comes out clean. Place pan on wire rack to cool for 10 minutes before turning out onto rack to cool completely, about 30 minutes more.

While cake cools, prepare the glaze. Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the milk in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of milk, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with reserved 1/4 cups of pecans.

Thursday, March 15, 2018

Cherry Angel Dream Cake

I made this dessert for our Dinner for 8. We all liked it!
Cherry Angel Dream Cake

1 package Pillsbury® Angel Food Premium Cake Mix, prepared according to package directions
or 1 (10 or 12 oz.) prepared round angel food cake, frozen for easy slicing
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 teaspoon almond extract
1 (4 serving size) package instant vanilla pudding mix
2 cups (1 pt.) heavy cream, whipped
2 (21 oz.) cans cherry or peach pie filling

Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13 x 9-inch baking dish.

Combine sweetened condensed milk, water and almond extract in large bowl; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.

Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, then remaining cream mixture and then other can of pie filling.

Chill 4 hours or until set. Cut into squares to serve.

    Wednesday, March 14, 2018

    Spinach Artichoke Pizza

    We had a "Dinner for 8" here last week and I made homemade pizza. This was one of the four pizzas I made. It was very good.

    Spinach Artichoke Pizza
    Adapted from

    Dough for one pizza Beth used this recipe
    12 oz fresh spinach, divided
    4 Tbsp butter
    4 Tbsp all-purpose flour
    1 cup milk
    1/2 tsp onion powder
    Salt and freshly ground black pepper
    2-3 cloves garlic, minced
    3 Tbsp extra virgin olive oil, divided
    1 c provolone cheese Beth used 8 oz deli sliced, chopped
    2 c shredded mozzarella cheese  
    ½ c finely shredded parmesan cheese
    1 15 oz can artichoke hearts, drained well and quartered
    Red pepper flakes, for serving (optional)

    Preheat oven to 450 degrees. Shape pizza dough to fit the pan you are using.(Beth used a 17 in pan) Brush with olive oil and season crust lightly with salt and freshly ground black pepper.  Par bake the crust for 5 minutes.
    In a large saucepan, heat remaining 2 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.

    In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
    To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes.

    Bake 10 - 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.

    Tuesday, March 13, 2018

    German Chocolate Sheet Cake from 1950

    I took this to a ladies' Bible study last week. It was delicious. Everyone who likes German Chocolate cake, LOVED it.
    German Chocolate Sheet Cake from 1950

    1 pkg baker’s German sweet chocolate (4 ounce)
    1/2 c water
    2 c purpose flour, 
    1 tsp baking soda
    1/4 tsp salt
    1 c butter, softened
    2 c sugar
    4 large egg yolks, room temperature (reserve whites)
    1 tsp vanilla extract
    1 c buttermilk
    4 large egg whites, beaten to form stiff peaks


    1 12 oz can evaporated milk  
    1 1/2 c sugar
    3/4 c melted butter (1 1/2 sticks)
    4 large egg yolks, slightly beaten
    1 1/2 tsp vanilla extract
    7 oz baker’s angel flake coconut
    1 1/2 c broken pecans

    Preheat oven to 350 degrees. Grease and flour a 9 X 13 or a jelly roll pan, or 2 round cake pans.

    Measure two cups flour. Stir in baking soda and salt and set aside. Microwave chocolate and the water until chocolate is melted, about 1 minute and 30 seconds. Remove from microwave and stir well, set aside.

    Separate eggs. Beat egg whites until stiff peaks form and set aside.
    Using a hand mixer, beat butter and sugar just until combined. Add egg yolks one at a time, mixing after each addition.
    Slowly add melted chocolate to butter mixture while mixing. Scrape sides of bowl with spatula and mix well. Add vanilla and mix well.
    Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER ON THIS PART!! Stir by hand using a spatula or spoon. Once mixed, you may use your hand mixer for no more than 10-20 seconds, just to make sure batter is mixed well.
    Fold in beaten egg whites. Pour into prepared pan and bake for 30 to 40 minutes or until toothpick inserted in center comes out clean.  If baking a 9 x 13 pan, increase baking time to 45-55 min.
    FOR THE FROSTING: Melt butter in heavy saucepan. Add milk, sugar, vanilla and egg yolks and cook over medium heat for about 12 minutes, stirring constantly until thickened. Remove from heat and add coconut and pecans. Stir until combined. Pour warm frosting over cooled cake. If making a layer cake, cool frosting before putting together.

    Monday, March 12, 2018

    Creamy Garlic Parmesan Vegetables

    I had 1 pound of Brussel sprouts and 1 pound of broccoli so I made this recipe. We really liked it and will make it again.

    Creamy Garlic Parmesan Vegetables

    8 strips bacon diced 
    2 tablespoons butter
    2 pounds brussel sprouts, cauliflower or broccoli (can use all of them)
    Salt and pepper to season
    5 cloves garlic finely chopped
    1 1/2 cups cream or milk Beth used 3/4 c milk and 3/4 c cream
    1 1/2 teaspoons cornstarch mixed with 1 tablespoon water if needed, Beth did NOT use
    1/3 cup fresh shredded or grated mozzarella
    1/4 cup fresh shredded or grated parmesan cheese
    1 T grainy mustard, optional

    1.    Preheat oven to 375°F.

    2.    Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

    3.    Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons. In the same pan, melt the butter, then add the vegetables and season with salt and pepper. Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes. The edges should start crisping and slightly charring. 

    4.    Add in the garlic and stir it through the sprouts for a minute, until fragrant. Pour in the cream and mustard, reduce heat down to low and allow them to simmer until tender (another 3-4 minutes).

    5.    If the cream is too thin for your liking, add in the cornstarch slurry, stirring it through immediately, until combined.

    6.    Add the bacon in and give everything a good mix to combine all of the flavors together. Top the vegetables with the mozzarella and parmesan cheeses. Bake until cheese is bubbly and sprouts are done to your liking (about 15 minutes). If you like your cheese browned, change oven settings to broil for 2-3 minutes, until golden.

    7.    Season with a little extra pepper, if desired, before serving. You can also sprinkle with fresh chopped parsley, thyme or rosemary.

    Sunday, March 11, 2018

    Smore's Brownies

    This was my second attempt at these brownies. The first of the day, I walked away with the broiler on and came back to flames in my oven! Thankfully, I had a gallon of water at hand to put out the flames! When you make this, put the golden grahams on the bottom and THEN the marshmallows. The likelihood of the topping starting on fire will go way down! They are really quite tasty.
    Smore's Brownies

    Your favorite brownie recipe or box mix Beth used this recipe
    golden grahams cereal
    mini marshmallows
    1 c chocolate chips or chunk chocolate

    Make your favorite brownie recipe and bake.

    Right after taking out of the oven, cover the brownies with a layer of golden grahams and marshmallows.  Broil until marshmallows are just browned. Do NOT walk away while doing this....see above notes! Add the chocolate and cover with foil for 5 minutes.  Cut into pieces and enjoy!