home and about pages


Monday, December 31, 2012

GERMAN NEW YEAR'S CAKE

Ingredients German New Years Cake
Base Dough
400 g flour
200 g butter
100 g powdered sugar
2 egg yolk
2 tbsp sour cream
Filling Poppy
200 g poppy seeds, ground
50 g butter
50 g sugar
50 g raisins
1 cup milk
1 tbsp honey
1 tbsp rum
1 package vanilla sugar
peel of 1 lemon, organic
Filling Nuts
150 g hazelnuts or almonds, or a mix of it, ground
1 tbsp sugar
1/2 cup milk
some cinnamon and cloves, ground
Filling Apple
½ kg apples
30 g butter
2 tbsp sugar
1 egg and some butter
 Baking Instructions German New Years Cake
- Place all ingredients for the base into a bowl and knead until you get a smooth dough. Keep it cool for some hours or over night.
- Mix poppy with all other ingredients in a pot and let it soak on low heat, then let it cool off.
- Mix nuts with sugar and milk, spice with cinnamon and cloves.
- Peel apples and cut in small pieces; saute them on low heat with butter and sugar without adding any water.
- Take the base dough and cut it in 4 parts; roll each part on a floury baking board (thin).
- Place 1 dough on the bottom of a spring form and add the poppy filling.
- Cover with the second dough and add the nut filling.
- Cover with third dough and add apple filling; cover with the last dough.
- Beat 1 egg and spread it over the last cover; with a fork poke several times.
- Bake the cake in pre-heated oven for 1 hour and 20 minutes on 360 F.
Place the cake 1-2 days in a cool place before you serve it.
Dust it with a layer of powdered sugar before you serve it.

Saturday, December 22, 2012

CHICKEN CRESCENT ROLL CASSEROLE

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)
FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder (optional)
1/3 cup onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon ground black pepper (or to taste)
2-4 tablespoons mayonnaise or whipping cream
1-2 cup grated cheddar cheese (for topping)

directions
Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Spoon a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Apoonthe remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.

Friday, October 19, 2012

CHICKEN POT PIE

I  fixed  this  last  Sunday  for  dinner... very   simple  and  quick

 3  cut  up  cups left over  chicken
2-3 red potatoes  (I  use  them  unpeeled)  cut  up into  cubes
2-3  carrots   sliced  thin
1 small yellow onion
3 cups  chicken  broth
corn starch
1 can  ( Grands  type  flaky  biscuits)
simmer  chicken  in  broth
saute  onion  in  1 tablespoon  butter  or  margerine
par  boil  potatoes and  carrots in salted  water . ..   do  not  overcook
add  onions  and  drained potatoes and carrots  to chicken and broth... simmer 10 minutes
thicken  with  cornstarch  water  mixture ...
salt  and pepper  to taste
pour  into  shallow    casserole dish  sprayed  with cooking  spray (approximately 3 inch  high )
place  biscuits on top  and  bake  in preheated  400 degree oven  until  tops  are brown  and  bubbly  around  edges  of  biscuits

Tuesday, September 25, 2012

STRAWBERRY CREAM CHEESE COBBLER


1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4-6 oz cream cheese.... cut in small pieces
Preheat oven to 350 F. .... melt butter and pour into a 9x13-inch glass baking dish....in a small bowl,...mix together the egg,...milk... flour... sugar... baking powder and salt... pour directly over the butter in the baking dish,... do not stir...
add the strawberries, arranging in a single layer as much as possible... sprinkle cream cheese pieces over strawberries...place in preheated oven and bake for 45 minutes... or until top is golden brown and edges are bubbling. (crust rises up and around the fruit...fruit will still peek out of top)
I   prefer  it  cold  instead  of  warm out of the oven....
ENJOY!!!!

Thursday, September 13, 2012

TEXAS TRASH



Warm Bean Dip
Recipe adapted from: allrecipes.com

1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded

DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chip














Wednesday, September 12, 2012

"Sooth Your Soul"

 Article courtesy : Sunny Schlenger   http://www.suncoach.com/

Which kind of driver are you? The one who:
-           tops off the gas tank whenever you have the chance?
-           notices when the tank is half empty and gets gas then?
-           coasts to the station on fumes and prays that you make it?
How well do you take care of yourself?  Are you the person who:
-          notes when your energy is flagging and gives yourself a boost?
-          realizes that you’re beginning to drag and stops to take a rest?
-          allows your body to reach Empty on the gauge and collapses in a clueless heap?
Too many of us blindly coast and even crash on the fumes of dissipating energy.
When I was a single parent I tried to cram in whatever activities I could during the day, and then run the After School Marathon of sports, special classes and appointments. I saved one schedule from that period that included 3 drop-offs and 3 pick-ups at different places and times. It was no surprise that I felt either tense or exhausted on most days but I wasn’t conscious of how debilitated I was. When you’re a mom or dad you do what you have to do, right?
But one day the light came on. I was creating a new workshop, in the early 90’s, that I called The Happiness Seminar. (Don’t they say that you teach what you most need to learn?) I was reading about energy cycles and how everyone needs to replenish their energy stores regularly; that the pitcher empties and you have to refill it. And then I saw a question: “When you’re traveling on an airplane, and the flight attendant talks about what to do if the air pressure drops and the oxygen mask appears in front of you, whose face are you supposed to put the mask on first – the person who is traveling with you who may need assistance, or your own?”
I’d been so conditioned to think of others first, that I immediately answered, “Whoever needs help.” Wrong – if you don’t put yours on first, you won’t be able to breathe, and you won’t be able to help anyone else.
I began to realize that it wasn’t just *helpful* to take care of myself – it was essential. If I didn’t take care of me, I couldn’t care for the significant others in my life.
What is self-care? I believe that it’s listening to yourself and remembering the activities and people who bring you back to who you really are; an integration of the things that soothe your soul.
This requires awareness. If you don’t notice that you’re running low on gas, you can’t do anything about it. Therefore, it’s helpful to me to ask these questions several times every day: How do I feel right now? What do I need to give myself so that I can best do what’s asked of me?
The answer might be as simple as a cup of coffee, but I suggest that you have a written list of “Things That Make Me Smile (Relax or Lift My Spirits)” within easy reach when you’re starting to feel run down. But first you have to create one. I find it fascinating that in my workshops, when I ask people what makes them smile, they inevitably go blank and look around at each other. I tell them that they’re not allowed to copy off of anyone’s paper – this is a personal exercise. I propose that they list 100 items, which of course makes everyone gasp. But if you take 20 minutes to do this, you’ll find that you keep coming up with more and more things to list. And anything and everything counts – from great sex to a picnic in the park to watching your child sleep at night.
Once you have a list, you can estimate how long each activity takes. Scratching your dog behind the ears might take half a minute, whereas a trip to Hawaii will require a longer execution time. The idea is to have a range of activities in which you can engage, no matter how little time you have available. Then select a few to schedule into your week. Use a yellow highlighter to spotlight these items so that the time you’ve scheduled for yourself is impossible to miss. If you need to reschedule, OK, but be aware that you’re taking time away from yourself – valuable personal time.
Soothing your soul is your responsibility; no one is going to do it for you. Reserving a half hour or an hour for a bath, reading, meditating, walking, listening to your favorite music or lunching with a friend may sometimes seem selfish, but paradoxically, it can be the greatest gift to not only yourself, but to all of your loved ones.
Make soothing your soul a non-negotiable priority so you’ll never run out of gas.

Tuesday, September 11, 2012

Comfort Food?

 Perhaps nothing "soothes your soul" like a bowl of mom’s chicken noodle soup or warms your heart like a fresh batch of homemade cookies. Which foods do you turn to for comfort?

Monday, September 10, 2012

SLOW COOKER SPINACH LASAGNA


Slow Cooker Spinach Lasagna

SERVES: 8   PREP TIME: 20 minutes   COOK TIME: 5 hours


INGREDIENTS

  • 2 containers ( 15 oz. ea.) ricotta cheese
  • 2 cups shredded mozzarella cheese (about 8 oz.)
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
  • 2 jars (1 lb. 8 oz. ea.) Ragu® Old World Style® Pasta Sauce
  • 12 lasagna noodles, uncooked
DIRECTIONS
Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, eggs, spinach and Lipton® Recipe Secrets® Vegetable Soup Mix in medium bowl; set aside.
Spread 1 cup Pasta Sauce in 6-quart slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup Pasta Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups Pasta Sauce. Reserve remaining Pasta Sauce. Cook covered on LOW 5 to 6 hours.
Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Pasta Sauce, heated.
Tastes even better the next day.
ENJOY!!!

Sunday, September 9, 2012

Caprese Dip


Get one large log of fresh mozzarella, cut it into cubes.  Take one package of cherry tomatoes, cut them in half and add them to the cheese.  Take a handful of fresh basil, slice it into strips and dump on top of the tomatoes.  
Cook in the oven at 350 degrees until the cheese is completely melted and bubbly.  
Serve with french bread.  If you are feeling frisky I bet you could drizzle some good balsamic vinegar on top to make it just a little more fancy!

Saturday, September 8, 2012

Chocolate Red Wine Cake

Chocolate–Red Wine Cake


  1. 3/4 cup unsweetened cocoa powder (not Dutch process)
  2. 1 1/4 teaspoons baking soda
  3. 1/2 teaspoon salt
  4. 2 sticks unsalted butter, softened
  5. 1 3/4 cups sugar
  6. 2 large eggs
  7. 1 teaspoon pure vanilla extract
  8. 1 1/4 cups dry red wine
  9. Confectioner's sugar, for dusting
  10. Whipped cream, for serving
  1. Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
  2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
  3. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.

Friday, September 7, 2012

Ooey Gooey Butter Cake Bars

Ooey Gooey Butter Cake Bars 

| Makes 64 1-inch bars | Print Recipe
Ingredients
1 box of yellow cake mix (1 pound)
4 ounces of butter, melted
3 eggs
8 ounces of cream cheese, softened
1 pound (16 ounces) of powdered sugar
1 tsp. of vanilla extract
Prepare
1. Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper.
2. Make the base first: mix together cake mix, butter and 1 egg.
3. Pat into pan, create an even layer.
4. Make the ooey gooey layer: Cream together the cream cheese, 2 eggs, sugar and vanilla.
5. Pour gooey layer over cake layer, spread to edges.
6. Bake for 45 minutes* or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven. (*updated)
7. Cool completely in pan before cutting into 1-inch sqaures with a clean, dry knife. For best square results, pop into freezer and chill before slicing.



Wednesday, September 5, 2012

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
Julia Child

Thought for the Day

Laugh your heart out. Dance in the rain. Cherish the moment. Ignore the pain. Live Laugh Love. Forgive and forget. Life is too short to be living with regrets.

 

 

Laugh your heart out. Dance in the rain. Cherish the moment. Ignore the pain. Live Laugh Love. Forgive and forget. Life is too short to be living with regrets.


Tuesday, September 4, 2012

Thought for the Day

Be Thankful
Be thankful when you don't know something ... For it gives you the opportunity to learn.
Be thankful for the difficult times ... During those times you grow.
Be thankful for your limitations ... They give you opportunities for improvement.
Be thankful for each new challenge... Which will build your strength and character.
Be thankful for your mistakes ... They will teach you valuable lessons.
It's easy to be thankful for the 'good' things ... Yet, a life of rich fulfillment comes to those who are thankful for the setbacks.
Gratitude can turn a negative into a positive ... Find a way to be thankful for your troubles and they can become your blessings!

Source : K.N.RAJAN

Friday, August 24, 2012

ALSATION GERMAN STYLE SAUSAGE & POTATOES

Ingredients

1-1/2 pounds medium potatoes
1 teaspoon caraway seed
1 teaspoon mustard seed
1/3 cup beer
1/4 cup vinegar
3 tablespoons spicy brown mustard
1 tablespoon cornstarch
1 tablespoon sugar
1/4 teaspoon pepper
few dashes Worcestershire sauce
2 medium onions, chopped (1 cup)
1 cup shredded cabbage
1 tablespoon olive oil
12 ounces fully cooked Polish sausage, cut into 1/2-inch-thick slices
1 cup shredded Swiss cheese (4 ounces)


Directions

cook potatoes, covered, in a small amount of boiling water for 20 to 25 minutes or until tender... drain...cool.. peel, and thinly slice.... using a mortar and pestle, coarsely crush the spice seeds...combine seeds... beer... vinegar... mustard, cornstarch... sugar... pepper...and Worcestershire sauce... set aside.
.
in small skillet cook onion and cabbage in hot oil for 3 to 4 minutes or just until crisp-tender.... in an ungreased 2-quart rectangular baking dish... layer half of the cabbage mixture... half of the sausage... half of the potatoes... and half of the cheese....tir seed mixture... spoon half of the mixture on top of cheese...repeat layers... reserving remaining cheese for later... bake uncovered in a 375 degree F oven for 30 to 35 minutes or until heated through. Top with remaining cheese. Makes 6 servings.
BROCCOLI CAULIFLOWER CASSEROLE
(very quick and easy)

Ingredients
1 bunch cauliflower in bite size pieces
...
1 bunch broccoli in bite size pieces
1 stick marg. melted
2 -8 oz. cream cheese, soft
2 cans cream of celery soup

Directions
Cook the first 2 ing. 5 mins. and drain well, cool. Put them in a buttered 9x13' dish. Mix the next 5 ing. and pour over, sprinkle with paprika. Bake uncovered. Bake 350 for 35 mins.
SOUR CREAM BACON CROCKPOT CHICKEN


Ingredients

...
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Directions

Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
Pour sauce over chicken.

Serve over rice, couscous, or wide egg noodles.
FLAX & OAT BREAKFAST MUFFINS

Ingredients

1 ripened banana
...
2 tsp. Olive Oil
1 egg
1/4 cup non-packed brown sugar
1/2 cup freshly grounded flax seed
1/4 cup whole wheat flour
1/2 cup oats
1/2 tsp. baking soda

Instructions

preheat oven to 350 and grease 6 muffin tins....mash banana into a medium sized bowl... beat in oil... egg... and brown sugar.
grind 1/2 cup flax in a blender for a couple min....
in a separate bow stir together the dry ingredients (Oats...groundflax...whole wheat flour,...baking soda).
add dry ingredients into wet and stir....do not over mix....add nuts or dark chocolate chips if preferred.....
Spoon into muffin tins. Bake for 15-20 min.
7 UP BISCUITS

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
...
1/4 cup melted butter
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake at 450 degrees until golden brown.
BUTTER DIP BISCUITS

1/4 cup unsalted butter
1 1/4 cup flour
2 tsp sugar
...
2 tsp baking powder
1 tsp kosher salt
2/3 - 1 cup buttermilk or milk

Heat the oven to 450°F. Cut the butter into pieces and place them in a 8-inch square microwave safe baking dish. Put the dish in the microwave and melt the butter. You can also put the baking dish in the oven to melt the butter as it pre-heats. (The dish in the microwave is just faster.)

While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in 2/3 cup buttermilk; continue to add more buttermilk until a loose dough forms. (I used about 2-3 Tbsp more than the 2/3 cup)

Remove baking dish from the microwave/oven and press biscuit dough in the pan over the melted butter (It helps to put a little flour on top of the dough or your fingers). Using a knife, cut the biscuits into 12 squares. Bake for 12-15 minutes until golden.

Friday, August 17, 2012

SAMOA BUNDT CAKE

****READ THE ENTIRE RECIPE BEFORE YOU BEGIN****
(time consuming to make but well worth it)


Batter #1

* 1 stick of butter, softened
* 1 cup of dark brown sugar
* 2 eggs
* 3/4 cup ap flour
* 3/4 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 cup whole milk

Batter #2

* 1 cup sugar
* 3/4 cup + 2 T ap flour
* 1/2 cup + 2 T cocoa powder
* 3/4 tsp baking powder
* 1/2 tsp baking soda
* 1 egg
* 1/4 cup oil
* 1/2 tsp salt
* 1 tsp vanilla
* 1/2 cup boiling water
* 1/2 cup milk

for the frosting

* 1 can of sweetened condensed milk
* 1/2 cup confectioners sugar
* 2 T vanilla extract
* 2 sticks butter, softened
* 1/2 tsp salt
* 1 cup toasted coconut
* topping 1 1/2 cups toasted coconut
* 1/2 cup chocolate chips, melted

Before you do anything, either stick the whole, unopened can of condensed milk in your crock pot and submerge it by at least 3 inches and cook it on medium for 10 hours or on high for 7. Alternatively, you can boil it on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours. Let it cool.

Preheat the oven to 350F

Prepare each batter separately. This is a marble cake. For each cake type, beat butter (or oil) and sugar(s) on medium high until fluffy. Add in eggs one at a time mixing well. Add in milk and vanilla (if applicable) and mix until well combined. In separate bowls sift together dry ingredients for each batter. Add dry ingredients to wet ingredients slowly and mix until well combined.

(add boiling water for cocoa cake HERE)

Grease and flour the bundt pan WELL

layer the cake pouring some of the brown sugar batter, then cocoa batter, then brown sugar, until both batter bowls are empty. Tap bundt pan on the counter a couple times to remove bubbles. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)

LET COOL ENTIRELY

For the frosting

toast sweetened flaked coconut either on a cookie sheet in the oven on 350F tossing occasionally or in a dry skillet constantly stirring until desired color is reached. Beat cooled cooked condensed milk, butter, confectioners sugar, vanilla and salt for 3 minutes. Add in 1 cup toasted coconut. Chill for 1 hour

frost cake with frosting and top with remaining toasted coconut.

melt chocolate chips in the microwave, place in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4″ up from the corner, and drizzle stripes on the cake.
“America, it has been observed, is not really a melting pot. It is actually a huge potluck dinner, in which platters of roasted chicken beckon beside casseroles of pasta, mounds of tortillas, stew pots of gumbo, and skillets filled with pilafs of every imaginable color.” ― Andrea Chesman

Thursday, August 16, 2012

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ~ Julia Child Happy Birthday Julia!!

  A  bit  of a  new  twist to Broccoli  ENJOY!!!
OVEN ROASTED BROCCOLI

preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.
...

Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, , and 1/3 cup of freshly grated Parmesan cheese.

The magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life.
DOMESTIC GODDESS CAKE

ingredients
CAKE:
18 1/4 oz white or yellow cake mix
...
2 c melted butter pecan ice cream (measure melted not frozen)
3 lg eggs
FILLING:
8 oz neufchatal cream cheese, softened (light cream cheese)
1/2 c powdered sugar
1 tsp vanilla extract
BANANA FOSTER FILLING:
1/2 c packed light brown sugar
3 Tbsp butter (no substitutions)

1 1/2 c finely chopped firm right bananas (about 2 large)
1/4 c pecans, chopped
1/2 tsp rum extract
1/4 tsp ground cinnamon
CARAMEL FROSTING:
1 c butter, room temp.

3 1/2 c powdered sugar
1/3 c packed brown sugar
1 1/2 tsp water
1 tsp vanilla extract
OPTIONAL:
1 c heavy whipping cream
2 Tbsp granulated sugar
pecans, chopped
Directions
1
Preheat oven to 350 degrees F. Spray to round cake pans with nonstick spray. Set aside.
2
For Cake: In a mixing bowl, combine cake mix, melted ice cream and eggs on medium speed for 3 minutes. Pour into prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Do NOT over bake! Remove and allow to cool completely. Trim and level cakes as necessary.
3
For Filling: In a separate mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Spread over top of bottom cake layer. (I prefer a thin layer but use as much as you like.) Now prepare frosting before the Banana Foster filling. You may wish to also prepare whipped cream topping and place in fridge until needed.
4
Caramel Frosting: In a mixing bowl, cream margarine (or butter) using a mixer. Slowly add in powdered sugar a little at a time until smooth and creamy. In a small separate bowl, microwave brown sugar and water 30-60 seconds, stirring once, just until the sugar is dissolved and mixture is bubbling. (You don't want it gritty!) Let stand for a few minutes to cool. Pour into margarine mixture and beat on high speed. Beat in vanilla until all ingredients are well incorporated and smooth. Set aside.
5
Whipped Topping: (if desired) Preferably in a chilled mixing bowl with chilled beaters, beat whipping cream and sugar until stiff peaks form. Refrigerate until needed.
6
Banana Foster Filling: Melt butter in skillet over med-high heat. Stir in brown sugar. Add remaining ingredients and continue to stir until caramelized and sugar is well dissolved. Cool slightly. Pour half the mixture over cream cheese on bottom cake layer. Place top cake layer onto the banana filling on bottom layer and press lightly to set.
7
Frost with caramel frosting in two layers. (The crumb layer and the presentation layer.) Carefully pour remaining banana mixture on top of cake. Pipe whipped cream around top edge. If desired, press chopped pecans to sides of cake. Serve immediately.
CHOCOLATE BLISS BUNDT CAKE

INGREDIENTS

CAKE
...
2 c flour
1 2/3 c sugar
2/3 c cocoa
2 tsp baking soda
3/4 c chocolate milk
1/3 c butter, melted
get recipes @ goboldwithbutter.com
1 tsp vanilla extract
3 eggs
1 c sour cream
1 bx 4 size serving chocolate fudge instant pudding mix
1 c milk chocolate chips
1 c semi-sweet chocolate chips
GANACHE GLAZE
1/4 c milk chocolate chips
1/4 c semi-sweet chocolate chips
1/3 c whipping cream
TOPPING
1/4 c milk chocolate chips
1/4 c semi-sweet chocolate chips
1/2 c caramel topping
1 snickers candy bar, chopped into pieces

1
Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan.
2
In large bowl, mix dry cake ingredients.
3
Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick.
4
Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center.
5
Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
6
Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake.
7
Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake.
8
Store covered at room temperature.

you can adjust the chocolate chips to suit your taste. use all semi-sweet or all milk chocolate. i prefer a mix of the two, but use what you like or what you have on hand.**

9
BOXED CAKE MIX INGREDIENTS & INSTRUCTIONS - for those that may prefer box cake mix instead of from scratch**
1 box Betty Crocker SuperMoist chocolate fudge cake mix
3/4 cup chocolate milk
1/3 cup butter, melted
3 eggs
8 oz sour cream
1 box (4 serving size) chocolate fundge instant pudding mix
1 bag (12 oz) semisweet chocolate chips
Combine all items except chocolate chips; stir them in by hand last. Spoon into cake.

Follow remaining instructions above for ganache glaze, etc.

ENJOY!!!! :)

COOKIE QUIZ

What Kind of Cookie are You

Find the perfect sugar cookie recipe at popularcookierecipes.com.

counter