Peach Cobbler

My great grandmother made the best peach cobbler e.v.e.r!  I still miss it!!  Ha ha I don't think mine will ever be as good as hers was, but it still satisfies my occasional craving for Peach Cobbler, and it is pretty darn good if you ask me!  :0)

Ingredients:
Pie Crust, divided into two pieces (or you can cheat and buy the pre made rolls of pie crust at the store, just get the package of two.  The red box in the refrigerator section, over by the biscuits and what not, works well--much better than the frozen kind!)
1/2 stick butter
2 pounds sliced peaches
2 cups sugar
2 tablespoons flour
1/4 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 to 1/4 cup brown sugar
1 egg--beaten and some water (optional)

Directions:
Preheat oven to 350.
Spray an 8x8 inch baking dish with cooking spray.
Roll out half of your pie crust to fit the bottom and sides of the baking dish.
If you are using the egg, whisk together the egg and water. Then, using a pastry brush, coat your pie crust with the egg mixture.  Just do a thin coating over the entire crust.
Roll out the second half of pie crust and cut it into strips--about an inch wide.  Save any pie crust scraps and set them aside.
On a piece of waxed paper, lay out the strips of pie dough in a woven pattern and place in the freezer.
In a saucepan, melt the butter.
Add in the peaches and all of the dry ingredients.
Bring the mixture to a boil and cook for 8 to 10 minutes.
Cut any pie crust dough remnants into small pieces, and stir them gently into the mixture. 
Remove from heat and add in the vanilla.
Pour the peach mixture into the prepared baking dish.
Remove your woven pie crust from the freezer, and flip it onto the top of your baking dish. 
Tuck in the pie crust edges. 
If you are using the egg, coat the top of your pie crust with the egg mixture.
Bake for 30 to 40 minutes, or until it's bubbly and the crust is a nice golden brown.
(I use a clear glass baking dish, so I also pick up my dish to make sure the the bottom pie crust looks cooked all the way through the middle.  If it doesn't I cover the top with foil, and bake it a little bit longer.  This has only happened to me once, but now I check it every time!)

I always taste my peach mixture before adding it to the pie crust.  Sometimes I'll add in a splash of orange juice, more sugar, or even some honey.  ha ha it all depends on my mood that day!  But this cobbler always turns out yummy, and my dad, who is passionate about his cobbler, love it too!  :0)

Chicken Calabrese

This chicken dish goes great with a salad with some of the yummy Fresh Tomato Salad Dressing that I posted the recipe for last week.  It has a wonderful light flavorful taste, and is perfect for a warm (or hot in my case) summer day!

Ingredients:
4 boneless skinless chicken breasts
1/4 cup sun dried tomatoes in olive oil
4 slices of prosciutto (ham works too)
4 slices of provolone (or any good white cheese)
1/8 cup of basil pesto sauce
2 tablespoons olive oil
1/2 cup white wine (or chicken broth)
1/2 cup tomato sauce
1 tablespoon fresh basil--chopped
salt and pepper to taste

Directions:
Split (also known as butterfly) the chicken breasts so that they open up kind of like a book.  It sounds hard to do, but trust me, it's not!
Open the chicken breasts up and layer: prosciutto, 1 teaspoon of pesto, 1 tablespoon sun dried tomato, and cheese.
Roll up the chicken breasts, while tucking in the sides, to completely envelope the filling. 
Secure with toothpicks or tie with baking twine if you need to. 
Put your olive oil into a deep skillet and brown the chicken rolls on both sides.
Add the wine (or chicken broth), tomato sauce, basil, salt, and pepper to the skillet. 
Simmer about 30 minutes.   
Enjoy!

I love to make some crusty garlic bread, a salad, and some steamed veggies to go with this.  You can also play with the filling and it will still turn out great!  You can add mushrooms or bacon, or whatever else you have on hand just to change it up a bit.  Cooking these in the wine sauce keeps the chicken moist, and gives it such great flavor!  Yummy!

Fresh Tomato Salad Dressing

I have had several versions of this over the years, and I absolutely love it!!  It has such a perfect fresh bright taste, and is by far my favorite salad dressing. I think this year, I might try freezing it into cubes to see if I can store it that way.  Then I could make up a big batch while my tomatoes are fresh and then be able to eat it for months afterwards!  :0)  I'll let you now how it goes!

Ingredients:
3 cups chopped tomatoes
1 generous sprig of fresh basil
1 teaspoon salt
2 cloves garlic--minced (sometimes I saute the garlic to give it more flavor)
1/4 cup apple cider vinegar
1/2 cup oil (I prefer olive oil, but I have used canola oil too)
sometimes I also add a dash or two of balsamic vinegar just to give it a little more flavor

Directions:
Put the tomatoes, basil, garlic, salt, and vinegar into your food processor or blender and blend until it is all combined.
Then slowly add in your oil and blend until it is all creamy and yummy looking.
Enjoy!

Yummy!  This dressing is seriously good!  I could almost eat it with a spoon!  :0) 

Ingredient Substitutions

I thought I would do something a little different today!  Instead of a recipe, I am going to post a handy list of substitutions.  I am always searching for a substitute for one ingredient or another because I hate having to run to the store.  (Ha ha With Jay, the days of make a quick run to the store are loooong gone!)  Hopefully one of these tips will help you out the next time you run out of something too!

Buttermilk and regular yogurt can be used interchangeably!  Just keep in mind that if you use vanilla yogurt, you'll need to cut down slightly on the vanilla in your recipe.  You use them in equal amounts too, so if your recipe calls for 1 cup of buttermilk, you can use 1 cup of yogurt and vice versa.   

I really prefer not to use oil when I bake, so I have started substituting butter for oil in all of my recipes.  To do this, just use 125% of the oil called for in your original recipe.  For example, if your original recipe calls for 1 cup of oil, you need to use 1 1/4 cups of butter.  (I am sure that this math can also be reversed to use oil instead of butter, but I have never tried it.)

You can also substitute butter for shortening and vice versa.  You use them in equal amounts, so if the recipe calls for a cup of shortening, you can use a cup of butter instead.

If you run out of brown sugar, you can use regular sugar and molasses.  To substitute for 1 firmly packed cup of brown sugar, use 1 cup of regular sugar and 1/4 cup of molasses.  Also, be sure to subtract 1/4 cup from whatever liquid you are using in the recipe. 

If a recipe calls for heavy cream, you can use 1 cup evaporated milk or 3/4 cup milk plus 1/3 cup butter for every cup of cream called for in the recipe.

Have you ever been 1 egg short for a recipe!?  Next time, use 3 tablespoons mayonnaise or half a banana mashed with 1/2 teaspoon baking powder as a substitute.

I always get frustrated when a recipe calls for a specific type of flour!  But these substitutions seem to work pretty well:
for every cup of Bread Flour called for, use 1 cup regular flour plus 1 teaspoon wheat gluten
for every cup of Cake Flour called for, use 1 cup of regular flour minus 2 tablespoons
for every cup of Self Rising Flour called for, use 7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt

Out of Honey!?  For every cup of honey called for, use 1 1/4 cup white sugar plus 1/3 cup water instead.  It won't taste quite as good as the honey would, but it'll do in a pinch!

For every teaspoon on lemon juice called for, just use 1/2 a teaspoon of vinegar.  You won't get the lemon flavor, but the acid in the vinegar will work the same. 

You can also substitute sour cream for mayonnaise!  I like to use half mayo and half sour cream in a lot of things, deviled eggs especially. 

Instead of Molasses, you can use 3/4 cup brown sugar and 1 teaspoon cream of tartar for every cup of molasses called for. 

These have all helped me out of a tight spot at one time or another!  Do you have any great substitutions that you use? 

Red Velvet Cake

I love red velvet cake, but the catch is that it has to be a good red velvet cake!  I am half convinced that the people that say they don't like red velvet cake, have just never had a good one.  :0)  Too many red velvet cakes are lacking the subtle chocolaty taste that is a must for the cake to be a winner in my book.  Anywho, Jay and I made this recipe for my dad's 53rd birthday, and it was a big hit! 

Ingredients:
2 1/2 cups flour--sifted
2 tablespoons cocoa powder (I used 3 tablespoons, because in my book, you can never have too much chocolate!!)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup butter
2 eggs
1 cup buttermilk
2 oz red food coloring
1 teaspoon vinegar
1 teaspoon vanilla (always use the real stuff, the imitation vanilla just doesn't cut it!)

Directions:
Preheat your oven to 350 (340 if you are using a dark, nonstick, or glass pan)
Grease and flour a 9x13 inch baking dish
Cream the butter and sugar.
Add in the eggs one at a time.
In a separate bowl, mix all the dry ingredients.
Add the dry mixture alternately with the buttermilk until it is all combined.
Add in the red food coloring, vinegar, and the vanilla.
Pour into your prepared pan and bake for 35 to 40 minutes.

Top this with a cream cheese frosting, or try this Praline Frosting:

Ingredients:
1/2 cup chopped pecans
2 tablespoons butter
1/2 cup firmly packed brown sugar
3 tablespoons whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:
Bake pecans on a baking sheet at 350 degrees for 15 minutes or until golden brown, stirring once.
Bring butter, brown sugar, and cream to a boil in a 2-quart saucepan over medium heat, stirring often; boil, stirring constantly, for 1 minute.
Remove from heat, and whisk in powdered sugar and vanilla until smooth.
Add toasted pecans; stir gently 3 minutes or until frosting begins to cool and thicken slightly.

Seriously, give the praline frosting a try, because you may never go back!  It is SO good!!  Yummy!  I hope you enjoy this cake as much as we have!
 

Italian or Mexican Popover Casserole

This recipe is a real crowd pleaser, and it is very easy to make!  There are two different variations for the filling, so it's like getting two recipes all in one!  :0)  I toss together a quick salad or cut up some fresh veggies and dinner is served! 

Ingredients for Italian Filling:
1.5 pounds ground meat (I use half beef and half turkey)
1 small onion--diced
1 small green pepper--diced  (In all honesty I never add this)
1/2 teaspoon oregano
1/2 teaspoon salt
1 clove garlic--minced
1 jar spaghetti sauce
8 oz mozzarella--shredded

Ingredients for Mexican Filling:
1.5 pounds ground meat (I use half beef and half turkey)
1 small onion--diced
1 cup frozen corn
1 jar of salsa
1 teaspoon chili powder
1/2 teaspoon salt
8 oz cheddar or Mexican blend cheese--shredded

Ingredients for Popover (Used regardless of what filling you use):
1 cup milk
1 tablespoon oil (I use olive oil)
2 eggs
1 cup flour
1/2 cup Parmesan cheese
1/2 teaspoon salt

Directions:
Filling:
Brown meat and add all of the filling ingredients except for the cheese. 
Simmer for 10 minutes or so.
Lightly spray a 9x13 inch pan with cooking spray.
Pour the filling into the pan and top with cheese.
Set aside.
Popover Topping:
Beat milk, oil, and eggs for 1 minute at medium speed. 
Add in the flour and salt and beat for 2 more minutes, or until smooth.
Pour batter over the filling mixture. 
You want all of the filling covered with the batter, so spread it with a spatula if you have to. 
Top with Parmesan cheese.
Bake at 400 for 25 to 30 minutes.

I have even cooked the filling ahead of time, and put it into the fridge.  Then when I am ready to cook it, I whip up the popover batter and pour it over the top.  It works great!  I have also found that for the Mexican version, if your salsa has a lot of onion chunks in it, skip the diced onion for the filling.  Otherwise, it just gets too overpowering!  This recipe is just different and fun.  Jay likes to put his with the popover side down and eat it like a slice of pizza!  Yummy!

Cream of Mushroom Soup

I have started using this recipe in place of the store bought stuff in the can.  It has such a wonderful fresh taste, and it freezes well.  I usually make up a double batch, which makes 4 jars, and freeze them for when I need them for a recipe.  I have also used canned and fresh mushrooms and they both work just fine.  It takes a little bit of extra work, but to me, the taste makes it more than worth it!  :0)

Ingredients:
8 oz mushrooms
2 tablespoons onions--diced (or you can use onion powder, which is usually what I do)
1 to 2 garlic cloves--minced
2 tablespoons butter (I like to use half butter and half olive oil)
3 tablespoons flour--divided
2 cups vegetable or chicken broth
1 cup evaporated milk (I have also used cream and it works just as well)
1/2 teaspoon salt
1/4 teaspoon nutmeg (it sounds odd, but trust me, it works!)

Directions:
Melt butter in a saucepan over medium low heat.
Add in onions and mushrooms.  Cook until the onions are translucent, about 2 minutes.
Add in 2 tablespoons of flour and whisk to make sure there are no lumps of flour.
Slowly add in the broth, whisking to make sure there are no lumps.
Add 1 tablespoon of the flour into the evaporated milk and stir to combine.  Then slowly whisk the milk mixture into the broth mixture. 
Stir in the seasonings. 
Bring to a boil and cook until it starts to thicken. 
Divide into 4 servings and store in the freezer until you are ready to use.

This soup is so much better than the canned stuff!  It tastes better, and is so much healthier.  Try it once and you'll be hooked!  :0)

Emergency Brownies

This brownie recipe is wonderful because it is really easy, fast, and made from things I always have on hand!  It is perfect for those days when I just NEED chocolate.  I love to put m&ms or pecans on top!  Yummy! 

Ingredients:
2 eggs
1 cup sugar
1/2 cup butter--softened
1/2 cup flour
6 tablespoons baking cocoa
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup nuts, candy, or other topping of your choice (optional)

Directions:
Dump all of the ingredients into a bowl and mix on medium speed for 4 minutes.  Spray a pie pan with cooking spray.  Pour the batter into the pie pan, it will be thick, so spread it out with a spatula if you have to.  Bake it at 350 for 30 minutes. 

The texture of these is slightly different than regular brownies, but I like it!  It kind of melts in your mouth, and definitely hits the spot when a chocolate craving hits.  :0)  Enjoy!

Easy Alfredo Sauce

When The Hubbs and I were newlyweds, I searched and searched for a good Alfredo sauce recipe.  Ha ha and at the time, my cooking skills were really green, so that make my search even more difficult!  When I stumbled upon this recipe, we were smitten, and I have been making it ever since.  I have since found several more authentic recipes, but this one still wins out because it is so simple!  I love to add chicken to the sauce, and serve it with pasta and steamed broccoli for an easy and delicious meal. 

Ingredients:
4 Tablespoons butter
4 Tablespoons olive oil
4 to 6 garlic cloves--minced
1 (8 oz) package of cream cheese--cut into cubes (the low fat kind works just fine!)
2 Cups milk  (or cream if you really want to go all out)
6 oz Parmesan cheese (honestly I just shake some in until it tastes good, and I don't measure it at all)
salt and pepper to taste
I also like to add in a few shakes of basil to add a little color  :0)

Directions:
Put the butter and olive oil in a saucepan over medium low heat. 
Once the butter has melted, add in the garlic and cook for about 2 minutes. 
Add in the cream cheese and whisk until smooth. 
Add in the milk, slowly, whisking until it is smooth. 
Stir in the Parmesan cheese and add salt and pepper.
If you are adding chicken or shrimp, you can put it in now, and cook the sauce until it heats up.  Just make sure to use chicken or shrimp that is already cooked!
   

Just cook your pasta, heat up some garlic bread, and steam some broccoli while the sauce is cooking, and you have an excellent meal to serve your family, or to impress company with!  I hope you love it as much as we do! 

Lnz's Blueberry Bread

I have been experimenting with this recipe for a while trying to get it just right.  Jay LOVES blueberries, but I get tired of making muffins or pancakes for him, so this gives me a very yummy alternative.  It is pretty easy to make, but I have to double the amount of blueberries I use because by the time I go to use them in the recipe, Jay has already downed half of them!  :0) 

Ingredients:
1 1/2 cup brown sugar
2/3 cup butter--melted
1 egg
1 cup buttermilk (or you can add 1 tablespoon of lemon juice to a cup of regular milk to make sour milk instead)
1 to 1 1/2 teaspoons lemon zest
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour (I like to do half whole wheat flour and half regular flour)
1 1/2 cups blueberries, you can use fresh or frozen

Directions:
Heat oven to 350 and grease two 8x4 inch loaf pans.  I like to cut a piece of waxed paper to fit into the very bottom of my pans because they tend to stick. 
Mix ingredients in order, mixing each as you add it. 
Pour into your loaf pans, and spread out evenly.
Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out almost clean. 
Then turn your oven off, but leave the bread in there for another 10 minutes.
Remove from oven, allow to cool for 10 minutes and remove from pans to finish cooling.

Ha ha this recipe makes me want to plant blueberry bushes in our yard!  Luckily, they have been on sale the past few times I have gone to the store.  This bread is definitely yummy, and I hope you enjoy it too!

Eyeglass Cleaner Refill

If you wear glasses, and are anything like me, you are constantly cleaning them.  Between smudges from Jay and splatters from painting, cleaning and cooking, I have to constantly clean my glasses.  Well, one day I had been texturing the ceiling of our guest bathroom, and desperately needed to clean my glasses...but I didn't have enough of the cleaner in my little squirt bottle to do the job.  So I did a quick google search, and found this recipe to make my own cleaning solution.  It worked just as well, and I have been using it ever since!  

Ingredients:
1 ounce isopropyl rubbing alcohol
2 ounces distilled water

Directions:
Mix together in the squirt bottle from your store bought cleaner.  Spray on glasses and rub with a soft cloth.

So there you have it.  Easy, fast, and very cost effective!  :0) 
 

Make Your Own Produce Wash

I used to buy bottle after bottle of Produce Wash from the store, but it can be pretty pricey!  So I did some research and found a recipe that I think works just as well, if not better than the store bought stuff! 

Ingredients:
1 cup water
1 cup vinegar
1 tablespoon baking soda
20 drops of grapefruit seed extract

Directions:
Mix all ingredients in a deep pitcher.
After reaction has stopped, pour the mixture into a spray bottle (I use the one from my store bought produce wash)
Spray on produce and allow to sit for 5 to 10 minutes before rinsing. 

Now you can keep your veggies clean, and save money!  You can also mix a batch of this up in your sink to wash things like lettuce and grapes.  :0)  Enjoy!

Yummy Cornbread

I love this cornbread with a good bowl of chili or stew, but it also works well for Dressing at Thanksgiving.  Use bacon drippings if you can, because they add such an amazing flavor to the cornbread!  And the buttermilk gives the cornbread a very moist and rich texture.  I used to use the boxed cornbread mixes, but after making this, I will never use mixes again!!   

Ingredients:
2 tablespoons shortening or drippings
1 1/2 cup cornmeal (I have used white and yellow cornmeal and both work just fine)
3 tablespoons flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg

Directions:
set your oven to 450
Put the shortening or drippings in an oven safe dish, I use an 8x8 square glass dish, and put the dish into the oven while it is heating up.
In a separate bowl, combine the cornmeal, flour, salt, and baking soda.
Add the buttermilk and egg to the dry mixture and stir until well combined.
Make sure that all of the shortening or drippings have melted in your baking dish. 
Tilt the baking dish to make sure that the entire bottom of it is coated. 
Pour the cornbread mixture into the hot baking dish.
Bake for 22 to 25 minutes.

I have always used bacon drippings to make this, so if you use shortening instead, you might want to add some extra seasoning.  You could also try using 1 tablespoon of butter and 1 tablespoon of shortening.  Anyhow, next time you need cornbread, you should definitely give this recipe a try!  It is easy, and SO yummy!

Caramel Glazed Flan

Have you ever had Flan?  It is a sweet custard like dessert that my uncle's mom, who I affectionately called Abuela, made all the time for my family when I was growing up.  Ha ha and while I have fond memories of it...I have never actually liked the taste of Flan.  But everyone else in my family LOVES it, so I have learned to make it over the years.  :0)  It takes a little bit of work, but from what I hear, the end result is greatness. 

Ingredients:
3/4 cup sugar
2 egg yolks
6 egg whites
1 3/4 cups water
1 (14 oz) can sweetened condensed milk
1/2 teaspoon vanilla
1 pinch of salt

Directions:
Preheat oven to 350.
In a skillet over medium-low heat, cook and stir the sugar until it is melted and light brown.
Pour the melted sugar into a 9 inch round baking dish.
Tilt the dish to coat the bottom completely with the melted sugar.
In a medium bowl, beat the egg yolks and whites, then stir in the water, sweetened condensed milk, vanilla, and salt.
Stir until smooth.
Pour into the round baking dish.
Line a roasting pan with a damp towel and place the round baking dish on top of the towel.  Place raosting dish on oven rack and then full the roasting pan with boiling water until the water is about half way up your round baking dish.
Bake 1 hour or until the center is set, but still a bit jiggly.
Remove dish to a wire rack and cool for one hour.
Refrigerate several hours or overnight.
To unmold, run a knife around the edge of the baking dish and then invert it onto a rimmed serving platter.

Enjoy!

Pork Chops Milanese

In all honesty, I am generally not a huge fan of pork, unless it is is the form of bacon or the occasional slice of ham.  But I LOVE these pork chops!  I serve them with some pasta and a lemon garlic sauce, but a red sauce also works well with them.  And if you cook up a big batch of them, they freeze and reheat really well.  I just stick them on a cookie sheet in the oven at 350 until they are thoroughly heated up, usually about 10 to 15 minutes.

Ingredients:
6 boneless pork chops--pounded to about 1/3 inch thick
1 cup Panko Breadcrumbs
1/2 cup Parmesan cheese
2 eggs
salt and pepper to taste
olive oil

Directions:
Combine breadcrumbs and cheese. 
In a separate bowl, beat eggs.
Salt and pepper the pork chops.
Dip the pork chops one at a time into the egg and then into the breadcrumbs. 
Heat oil (about a 1/4 cup or so) in a heavy skillet over medium high heat. 
Cook each side of the pork chops to a nice golden brown--about 3 minutes a side.
Serve with sauce and pasta.     

Just toss a salad and toast some garlic bread, and you've got a great meal!  I usually make a home made pasta sauce with lemon, garlic, and some white wine to go with this.  Ha ha and if The Hubbs would eat capers, I would throw in some of those too.  Yummy!!  I hope your family loves this as much as we do!
     

Easy Peasy Pizza Bagels

We love pizza, but delivery isn't always in our budget. This is a fun way to have pizza, and the best part is, that everyone can customize their own!

Ingredients:
6 bagels halved--or however many you need for your family
2 cups prepared spaghetti or pizza sauce
12 slices or provolone cheese--or one for each bagel half
Shredded mozzarella cheese--to taste
Toppings like sliced pepperoni, mushrooms, sliced olives, hamburger meat, onions, bell peppers, etc

Directions:
Preheat oven to 350
Place bagel halves cut side up on cookie sheets
Place a thin layer of sauce on each bagel half
Put one slice of provolone cheese on top of the sauce--If you are using pepperoni, I like to cover the hole of the bagel with a slice of pepperoni and then put my slice of provolone cheese on
Add toppings of your choice
Top with some shredded mozzarella cheese
Bake until cheese is melted and bagels are heated through--about 8 minutes
Let them cool a few minutes, and enjoy!

I like to make these for a fast and easy lunch!  I have also made them with English muffin halves or some of my English muffin bread, and they are still good.  You can even keep the leftover toppings in a bag in the freezer and then just pull them out when you need them. :0)  Jay loves to help me make them, and is always excited to make his own pizza!  These would even be a great lunch for a play date!  The kiddos, and mommies, can all make their own pizza for lunch.  Yummy!

7-up Cake

This is another recipe from The Hubbs' Grannie.  :0)  She makes it in several different flavors, and when fruit like strawberries or blackberries start to come into season, she slices up this cake and tops it with fruit and whipped cream.  It is divine! 

Ingredients:
3 sticks of butter
3 cups of sugar
3 cups plus 3 heaping tablespoons of flour
5 eggs
3/4 cup of 7-up (or any lemon lime flavored soda)
1 tablespoon lemon extract--or orange, or almond...take your pick!
1 tablespoon vanilla

Directions:
Preheat oven to 325 (or 315 if you are using a dark or nonstick pan)
Cream butter and sugar together
Add in eggs, one at a time, beating well in between each egg
Add in all remaining ingredients, alternating the flour and the 7-up
Pour batter into a greased and floured bunt pan
Bake 1 hour and 15 minutes

Mmmmm!  I love this cake!!  I hope you do too!  Enjoy!!

Mock Lasagna Casserole

This recipe is super easy, and I generally have everything on hand to make it, which makes it a great standby recipe!  The Hubbs likes it so much I think he could literally eat it every week and never bat an eyelash.  He will even eat leftovers of this, which is a true miracle!! 

Ingredients:
1 pound ground meat--I use turkey, but don't tell The Hubbs
2 teaspoons onion powder--or you can dice up a small onion instead
1 to 2 tablespoons minced garlic--to taste
1 teaspoon salt
1/4 teaspoon sugar
2 teaspoons basil
1 (16 ounce) can of tomato sauce
3 ounces of cream cheese
8 ounces of sour cream
Parmesan cheese
Wide Egg noodles--cooked and drained

Directions:
Brown meat and drain off any excess fat
Add garlic and spices and cook for a minute or two
Add in the tomato sauce and simmer for about 15 minutes
In a separate bowl, combine cream cheese, sour cream, and a few tablespoons of Parmesan cheese
In a 2 quart casserole dish, layer 1/2 of the noodles, 1/2 of the cream mixture, and 1/2 of the meat mixture.
Top with some more Parmesan cheese
Repeat the layers a second time and top with more Parmesan cheese
Bake at 350 for 20 minutes

Just toss a quick salad and heat up some garlic bread, and you have a quick and easy dinner!  Enjoy!!

Sweetened Condensed Milk

Have you ever gone to bake something, only to open your pantry and not be able to find one of those little cans of sweetened condensed milk!?  Well I have!  I found this recipe when I was in just such a bind, and have been using it ever since.  I have found that in recipes that I am not going to cook, I still prefer to real thing, but in anything that is being baked or cooked...this works great every time! 

Ingredients:
3/4 cup sugar
1/2 cup water
1 cup and 2 tablespoons of powdered milk

Directions:
Combine all ingredients in a saucepan and simmer until think--generally about 20 minutes

***Oh and just an FYI, this does NOT freeze well.  Ha ha so don't think you can make it ahead of time and just keep some in the freezer!*** 

***This recipe equals one can of sweetened condensed milk***

This recipe can really come in handy, and I really like that I can use organic ingredients.  It is pretty hard to find the canned stuff in an organic version where I live!  Enjoy!

Easy Hot Chocolate Mix

With a winter ice storm upon us, we have been drinking a lot of hot chocolate, but after the first day of being snow bound, we ran out of out store bought mix!  Uh oh!!  So while Jay and The Hubbs played in the snow ice, I searched the Internet to find a hot chocolate mix recipe we could try.  Most of the recipes I found all had the same ingredients:  dry milk, cocoa powder, and sugar.  Easy Peasy!  So I threw together this recipe, and we have been drinking it all week!

Ingredients:
1 cup powdered milk
1/4 cup cocoa powder (plus a few extra spoon fulls for the chocoholic in me)
1/2 cup powdered sugar (again, I added a few extra spoon fulls to my mix)
1/4 teaspoon salt
vanilla (optional)

Directions:
put the powdered milk, cocoa powder, sugar, and salt into a glass jar or other resealable container.  Put the lid on the container and shake well to mix.  Store in a dry place.

To Make Hot Chocolate:
Add about 1/4 cup of the mix and a dash of vanilla to one cup of boiling water.  Stir to combine.  Top with marshmallows or whipped cream as desired.  :0)  Enjoy! 

I was pretty shocked by how easy this was to make, and it is definitely less expensive than the store bought mix!  I loved being able to use my own ingredients, and to know exactly what was in the mix.  And as far as taste, I actually prefer this to the store bought!!  You can make the flavors stronger or weaker to suit your tastes...which my my family means more cocoa powder.  Plus, I think that the ingredients I used were probably a of higher quality than the ones used in the store bought mixes.  I will make my own hot chocolate mix from now on for sure!!  It's quick, easy, and yummy!  :0)