mercredi 20 septembre 2017


1 cup butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 eggs
1 teaspoon vanilla extract
2 1⁄4 cups cake flour
1 teaspoon baking powder
3⁄4 cup cocoa

How to make it :

Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.

vendredi 15 septembre 2017

Bailey’s Butter Pound Cake and Glaze

3 cups all-purpose flour
1/4  teaspoon baking soda
1/2 teaspoon salt
1 cup butter room temperature
3 cups granulated sugar
5 extra large eggs room temperature
1/4 cup Bailey's Irish Cream
1 cup buttermilk room temperature
3 cups  powdered sugar sifted
1/2 cup Bailey's Irish Cream
 heavy cream to make a thin consistency

How to make it :

Prepare a 10-inch Bundt pan or tube pan. Set aside. I used the floured non-stick spray. It stuck just a little on the sides, so a heavy spraying is warranted.
Whisk the flour, baking soda and salt in a medium bowl. Set aside.
Cream butter and sugar in the bowl of a stand mixer or large mixing bowl if using a hand mixer until well combined.
Add the eggs one at a time and beat until light and fluffy. Scrape down the sides.
Add the Bailey’s to the buttermilk.
Add the dry ingredients and buttermilk alternately. Begin and end with dry ingredients. The batter will be thick.
Pour the batter into the prepared Bundt pan and place in a COLD oven.
Bake at 300 degrees for 70-90 minutes or until a wooden skewer inserted comes out clean. I baked mine for 90 minutes.
Remove the cake and cool on a wire rack. Using a skewer or long meat fork put holes all around the cake. Spoon half the glaze over the cake and allow to soak in and cool for 10 minutes. I used a small ladle.
Transfer cake onto a serving plate. Poke holes in the top of the cake using a wooden skewer or meat fork and drizzle the remaining glaze over the cake.
When cool, cover and store in an air-tight container until time to serve.
Add the Bailey’s to the powdered sugar and mix well. I sifted the powdered sugar to avoid any lumps.
Add milk or cream to get to the right consistency. This should be very thin, almost like gravy to soak into the cake.

5 Minute Pumpkin Cheesecake

1 Graham Cracker Crust
2/3 of a 15oz can of Libby’s Pumpkin Puree (make sure it’s not the Pumpkin Pie mix)
2 teaspoons of Pumpkin Pie spice
1 container of Philadelphia Ready to Eat Cheesecake Filling

How to make it :

Mix the pumpkin puree, pumpkin pie spice, and cheesecake filling together.
Pour into the graham cracker crust.
Top with whipped cream or sprinkle cinnamon on top.
Refrigerate for 1 hour and serve!

dimanche 10 septembre 2017

My Mum's Orange Cake

3 eggs
1 cup sugar
rind of 1 orange
1/4 cup oil
3 tablespoons sour cream or yogurt
Whisk all the above together
Add to the wet ingredients:

How to make it :

2 cups flour
3 tsp baking powder
juice of one orange
Continue to whisk these last ingredients and then pour into
a greased and floured pan and bake in preheated 350 oven for 25-40 mins
depending on oven.

mercredi 6 septembre 2017


1 1/2 lb cooked, cut up chicken. (place chicken in crockpot with a cup of verde sauce cooked on high for 4 hrs and shredded)
pasilla chili’s, roasted, skinned and seeded. ( you can use 2 cans of whole green chili’s if you like)
1 lb of shredded cheddar cheese
1/4 shredded monterey jack cheese
1/4 of pepper jack cheese
1 can(s) can evaporated milk
4 eggs
2 Tbsp of flour
2 tsp of salt

How to make it :

In a 9×13 casserole dish. Place a layer of green chili’s. Add chicken on top of chili’s.Top with shredded cheese (about half of your mixed cheese) Add a layer of chili’s on top of cheese. In a bowl beat eggs, evaporated milk, salt and flour. Pour on top chili layers. Top with the rest of cheese. Bake at 350 for 45-60 minutes or until done. Let rest 5 minutes before cutting!!

vendredi 1 septembre 2017

Lazy Man's Lobster Casserole

1    pound cooked lobster chunks
3    tablespoons butter
1    tablespoon olive oil
2    cups light cream, or half and half
¼    cup dry sherry, or white wine
2    cups baby Bella mushrooms, sliced
1    shallot, diced
1    garlic clove, chopped
¼    cup fresh parsley, chopped
1½    cups buttery crackers finely crumbled (Ritz crackers or alternative)

How to make it:

Lightly saute mushrooms, shallots, and garlic in olive oil. Stir in lobster and sherry. Set aside to be able to use the same pan for stuffing preparation.
Melt butter and combine crumbled crackers and parsley. Set aside 1/2 of the stuffing mixture.
Add lobster mixture to remaining stuffing in pan. Combine well.
Slowly stir in cream.
Pour into casserole dish and top with the remaining stuffing.
Bake 10-15 minutes in a preheated 325°F oven or until topping is lightly browned.
Serving suggestion:
As an added bonus, while the casserole is baking, saute extra lobster claw meat to use with lemon as a garnish on top of the cooked casserole.
And, for a very casual presentation, bake the recipe in a non-stick oven-proof frying pan, using that as your serving dish at the table.
Since this recipe is a very rich version of Lazy Mans Lobster, it is best served with a light side dish of a green garden salad or a summer fruit salad.

jeudi 31 août 2017

Mashed Potatoes

5    pounds Yukon Gold Potatoes (can use Russets or Reds), washed
4    oz. cream cheese
4    oz. butter
1    cup whole milk
¼    cup heavy cream
1    egg, beaten
roasted garlic (optional)
salt and pepper, to taste

How to make it :

Cook the potatoes, in salted water, until fork tender-- about 20 minutes.
If you have a food mill (or potato ricer) mill the potatoes into the same pot that you cooked the potatoes.  Otherwise, mash the potatoes until they are broken down into chunks.
Add the cream cheese and butter.
Add about 6 cloves of roasted garlic, if using.
Add whole milk, in 1/2 cup increments and stir the milled/riced potatoes until almost creamy. Otherwise, mash them by hand 
Add the beaten egg and stir.
Add between 1/4 and 1/2 cup heavy cream.
Stir until the potatoes have a creamy and silky texture, but not watery.
Either butter, or spray an oven-proof dish with non-stick spray.  Store in the refrigerator (or freezer) 3-4 days in advance.
To serve, bake at 350F for 20-30 minutes, depending on how hot your oven runs.  I like to add a few dots of butter, before baking. Stir and then serve.
Likewise, the potatoes can be placed into a slow cooker and heated on low for 2-3 hours.