Crumb Cake

Jersey Diner Coffee Cake

1 pkg Duncan Hines Butter Cake mix (or any other brand)
4 large eggs
2/3 cup milk
2/3 cup vegetable oil

Preheat oven to 350 degrees F.
Blend together until lumps disappear - do not over mix.
Bake in a greased 11x15 jellyroll pan for 20-25 minutes.

Crumb Topping:

4 cups flour
2/3 cup sugar
2/3 cup packed light brown sugar
1 Tablespoon cinnamon
1 Tablespoon vanilla extract (I use Floridian Gourmet [see photograph] - this guy knows his stuff! Check the website and see if you can still get your hands on some)
2 sticks of margarine
1 stick of butter

Melt butters and let cool slightly. Add vanilla.
Mix flour, cinnamon, sugars then add the liquid mixture.
Crumble with hands and place on warm cake. Bake again for 20 min at 350 degrees F.
Let cool and dust with powdered sugar.

Checker Board Cake

4 1/2 cups cake flour
2 tablespoon baking powder
1 teaspoon salt
2 1/2 cups buttermilk
8 large egg whites
3 cups sugar
4 teaspoons grated lemon zest
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 teaspoon pure lemon extract

White Frosting

1 cup vegetable shortening (not butter flavored)
4 1/2 cups sifted powdered sugar
4 tablespoons milk
1 1/2 teaspoons clear vanilla
1/2 teaspoon lemon extract

Center a rack in the oven and preheat the oven to 350 degrees F. Butter three 9 inch round cake pans and line the bottom of each with a round of buttered parchment or wax paper. Place the checkerboard cake insert into one of the pans and set aside.

For the Cake:

Whisk together the flour, baking powder and salt.

Whisk together the buttermilk and egg whites in a medium bowl.

Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter, and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and will aerated.
Separate the batter evenly into three separate bowls. To add paste food coloring, take a small amount (smaller than a pea, it doesn't take much!) and whisk it into the white batter. Repeat for the other two batches. I used pink, purple, and green
Starting with the pan that has the checkerboard insert, fill the center hole halfway with pink batter. Fill the center ring halfway with green and the outer ring halfway with purple. Carefully loosen the insert's "legs" from the side of the pan and lift the insert straight up into the air. Rinse and dry the insert and place it into the next pan.
In keeping with your pattern flow (pink, green, purple, etc) fill the center hole halfway with green, the second ring with purple, and the outer ring with pink. For the last pan, continuing the pattern, purple in the center, then pink, then green.Bake for 25-35 minutes, checking after 25, or until the cakes are springy to the touch- a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

To Make the Frosting:

Beat shortening and extracts until creamy, about 1-2 minutes on medium speed. Slowly add 2 cups of the powdered sugar, then 2 tablespoons of milk, 2 more cups of powdered sugar, then the remaining milk and any additional powdered sugar that may be needed.

Put 1/3 of the frosting into a separate bowl and tint it with a small amount of yellow paste food coloring. Frost in between the layers yellow and the sides and top of cake white. Decorate with green tinted coconut and jelly beans on top.

INGREDIENTS FOR ONE BATCH OF CAKE
(if you would like to make it in two separate batches)

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract

Salsa

1 14½ oz. can Ro-Tel
1 14½ oz. can whole peeled tomatoes (do NOT drain)
1½ tbsp. finely diced raw jalapeno (include seeds only if you want your salsa to be hot!)
¼ cup diced onion
¾ tsp. garlic salt
½ tsp. cumin
¼ tsp. sugar


(Can also add cilantro, lime, and minced garlic)

Place jalapeños and onions in a food processor or Magic Bullet and run for approx. 5-10 seconds.

Add Ro-Tel, tomatoes, sugar, and cumin.

Process all ingredients until thin, but not completely pureed. (Just think of the consistency of Chili's Salsa and aim for that.)

Place in a covered container and chill for two hours.

Serve with thin, warm tortilla chips.

Enjoy!

Beef Empanadas

Ingredients
1 tablespoon olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon allspice
1/4 teaspoon dried thyme
Pinch ground cinnamon
Kosher salt and freshly ground black pepper
1/2 cup frozen corn, defrosted
1/2 cup shredded white Cheddar
4 tablespoons unsalted butter
1 tablespoon sazon seasoning
12 store-bought (6-inch) empanada wrappers (or pastry dough)
1 egg, lightly beaten
Directions
In a skillet over medium-high heat, add the olive oil. When the oil is warm, add the onion and saute until softened, about 3 minutes. Add the garlic and saute 1 minute more. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, and salt and pepper, to taste. Saute, stirring often, until the beef has browned, about 10 minutes. Add the corn and the Cheddar and set aside to cool.

Preheat the oven to 375 degrees F.

Melt the butter with the sazon powder small pan over low heat. Stir well to combine and reserve. Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers. Transfer the patties to a baking sheet lined with parchment paper. Using a pastry brush, coat the tops of patties with the reserved sazon butter. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes

Green Chili Salsa

8 or more tomatillos
3-6 cloves of garlic - peeled
2 jalepenos (whole)
Salt
¼ bunch cilantro

Remove covers from tomatillos and rinse. Bring pot of water to a boil. Boil tomatillos, peeled whole cloves (not heads) and jalapeños until tomatillos begin to soften – not mushy.

Remove tomatillos, garlic and jalapeños from boiling water. Open jalapeños and remove stems. I always test my peppers to see how hot it is before I add it to my salsa. If it is really spicy, you might want to devein it as well.

In blender, blend tomatillos, garlic (to taste), jalapeños (to taste). Then, add salt to taste and chopped cilantro.

Chewy Chocolate Chip Cookies

Ingredients:
1 1/3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1/2 Cup Granulated Sugar
1 Stick Butter, slightly melted
1 Egg, room temperature; slightly beaten
1 1/2 Teaspoons Vanilla Extract
1 Cup Semi-Sweet Chocolate Chips
-
Directions:
Cream together butter, egg, and vanilla until just combined. In a large bowl, mix all of your dry ingredients (yes, even the sugars). Dump all of your dry ingredients into your wet ingredients and mix well. Stir in chocolate chips. With a cookie scoop, take a scoop of dough then press it out into your hands and hand roll the dough into a ball. Repeat process and bake cookies in a pre-heated 350 degree oven for 10 minutes, or until the edges of the cookie start to turn golden brown. Do not overcook them or else they will come out crispy!

Chicken Fried Chicken

Ingredients:
2 Boneless Skinless Chicken Breast
1 1/2 Cups All-Purpose Flour
1 Egg
3 Tablespoons Milk
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Seasoned Salt (such as Lawry's)
Canola or Vegetable Oil
-
Directions:
On a dinner plate, beat egg; set aside. On another dinner place, add flour and salt, pepper and seasoned salt; mix, then drizzle in milk, stirring with a fork while you drizzle to form little clumps of flour. These will stick to the chicken and make it extra crunchy. Wash your chicken and remove all excess fat. On a cutting board, butterfly your chicken by cutting it along one side through the middle to the other side but not completely cutting it all the way. It should open like a book. In a large skillet, put about and inch or 2 of oil and heat on medium. While your oil is heating up, dip your chicken in the egg, coating each side, then coat in the flour mixture, then carefully place your coated chicken in skillet and cook for about 6-8 minutes each side, depending on thickness of chicken. Once finished remove to a paper towel lined cookie sheet and set in oven on 170 degrees to keep warm while you finishing frying your other chicken, and then make your pan gravy. 170 degrees shouldn't be warm enough to put paper towels in your oven, but be cautious as all ovens are different. Once the grease is drained, you can just place them on a uncovered cookie sheet. I fry 1 piece at a time, because after butterflying them, only 1 will fit in the pan at a time.

Banana Cinnamon Rolls

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices

2 Tablespoons butter, cut into small pieces

2 Tablespoons brown sugar

1 roll Pillsbury French Bread Loaf

4 Tablespoons softened butter

1/2 Cup brown sugar

1 1/2 Tablespoons ground cinnamon

1 Cup powdered sugar

3-4 Tablespoons heavy cream

1. Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.

2. Unroll Pillsbury French Bread dough into rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.

3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.

12 rolls

****IF YOU HAVENT ALREADY YOU MUST GO CLICK THE TITLE AND VISIT http://picky-palate.com she has some AMAZING recipes!!!*****

Rolled up chicken dinner

See here for this oh so yummy looking dinner....I cant wait to give it a try!

http://picky-palate.com/2010/04/15/rolled-up-chicken-dinner/

Sour Cream Enchilladas

2lbs ground beef
1 med onion chopped
1 packet taco seasoning
2 little cans chopped green chillies
12oz of sour cream
2 cans cream of chicken
2 cups or more mexican blend cheese
flour tortillas

Brown beef and onion, drain
add one can of green chillie and taco seasoning mix

Mix Sour Cream, soup, and other can of green chillie in bowl and heat to make warm

In a 9x13 pan layer starting with soup mix then tortilla, meat cheese, etc ending with soup mix on top layer with more cheese

cover and cook for 30 mins at 350

Cake Batter Waffles

Devil’s Food Cake Batter - tested as waffle iron approved


Whisk together:
• 1/2 cup of unsweetened cocoa powder
• 1 cup of boiling water

Allow to cool to room temperature before using.

Mix together your dry ingredients:
• 2 cups of AP flour
• 1 tsp baking soda
• 1/2 tsp salt

and set aside.

Cream together in a new bowl:

• 1/2 cup of softened butter
• 1 cup of sugar
• 1 tsp vanilla

Add 2 large eggs to the butter mixture,stirring between each egg to combine thoroughly.
Alternate adding the dry ingredients and the cocoa water mixture to the butter mixture, stirring until just mixed. Batter may be stored in the refrigerator until needed.

NOTES: "...Make up your cake mix, and simply spoon into a preheated waffle iron and cook according to your waffle iron’s own instructions. I found that the same waffle times worked for devil’s food cake batter."

Buttery Cinnabun Cake

Buttery Cinnabun Cake

3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted

2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional

2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.

4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy

Broccoli Cheddar, Chicken and Tater Tot Casserole

2 small cans cream of chicken soup

2 small cans cheddar cheese soup

1 1/2 Cups milk

8-10 Cups broccoli florets

2 large boneless skinless chicken breasts, cooked and shredded (bake or I throw mine in the pressure cooker)

1 teaspoon hot sauce (Tabasco or Chalula)

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/8 teaspoon Lawry’s Garlic Salt with Parsley

1/2 bag Ore Ida Seasoned Tater Tots, frozen

1/2 Cup shredded cheddar cheese

1. Preheat oven to 375 degrees F. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve. I enjoy mine with hot sauce, yum!

6 servings

Green Chili and Smoked Cheddar Chorizo Breakfast Cups

1 can Pillsbury Crescent Dinner Rolls, reduced fat, 8 count

3 eggs

2 Tablespoons milk

¼ Cup diced green chilies from can


½ Cup smoked cheddar cheese, shredded


½ Cup cooked chorizo, about ¼ lb (just brown it in a skillet for about 10 minutes over medium heat)




1. Preheat oven to 375 degrees F. Unroll crescent rolls and press the widest part of triangle into 8 muffin cups, pressing up the sides and bottom of cups, leaving points of dough hanging over sides. In a large bowl, mix together the eggs, milk, chilies, cheese and cooled chorizo. Pour into muffin cups filling nearly to the top. Take 2 longest points of dough and lightly twist them, then set on the top and middle of cup. Bake for 25-28 minutes or until cooked through and golden brown. Let cool for 5 minutes, remove from muffin cups and EAT!



8 servings

The Hungry Housewife's Guinness Shepherds Pie

1 ½ pounds Organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry Brown Gravy Mix
1 medium onion
Olive Oil
2 bottles Guinness Beer
2 Tablespoons Tomato Paste
2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

To make Potato filling…
Boil the potatoes in slated water until fork tender. Drain completely and place back in pot so all of the water evaporates.
In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.

Meat filling…
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Guinness. Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the brown gravy according to package directions,
however, use beer for half the liquid called for( 1 cup water, 1 cup beer)
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, the add vegetables, and then add the mashed potatoes. Top with Shredded cheese.Cook at 375 for about 20 minutes or until cheese in nice and bubbly