Recipe Friday – Busy Day Cake

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I love cakes but sometimes I just don’t have the time to fix a cake. That’s where this recipe comes in. There are several varieties but I love the most basic of it because if you want to get a little fancy you can add almost anything to it. Enjoy

 

BUSY DAY CAKE (OLD-TIME)

Ingredients

  • 1 1/2 c. flour
  • 3/4 c. sugar
  • 3/4 c. milk
  • 1 eggs
  • 1/2 c. shortening
  • 1 1/2 tsp. vanilla
  • 1/4 c. nuts (optional)

 

Directions

  1. Grease and lightly flour a 9 x 9 x 2-inch baking pan.
  2. In a small mixing bowl combine all ingredients.
  3. Beat 2 minutes on medium speed. Turn into pan.
  4. Bake in a pre-heated 375°F oven for 25 to 30 minutes or till done.
  5. Cool.

8-9 servings

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Recipe Friday – Bacon and Cheese Quiche

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I love making Quiches. They are so easy and satisfies everyone. Here’s a good one to try. I’ve made it a couple times and it seems everyone enjoyed it. Hope you do too!!

Ingredients

  •  1 (3 ounce) can bacon bits
  •  1/2 cup chopped onion
  • 5 ounces shredded Swiss cheese
  • 3 ounces grated Parmesan cheese
  • 1 (9 inch) deep dish frozen pie crust
  • 4 eggs, lightly beaten
  • 1 cup half-and-half cream 

Directions:

Prep: 

Cook:

Ready In:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
  3. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Recipe Friday – Easy-to-Stuff Manicotti Recipe

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Who doesn’t love noodles and cheese? I know I do!! There is just something about the ooey, gooey goodness of noodles and cheese. This is definitely one of them…enjoy!!

 

 Easy to Stuff Manicotti

Ingredients:

  • 1 package (8 ounces) manicotti shells
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 jar (24 ounces) spaghetti sauce
  • 14 pieces string cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese

Directions:

1. Cook manicotti according to package directions.

2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is   no longer pink; drain.

3. Stir in spaghetti sauce. Spread half of the meat sauce into a greased 13×9-in. baking dish.

4. Drain manicotti; stuff each shell with a piece of string cheese. Place over meat  

5. Cover and bake at 350° for 25-30 minutes or until heated through.

6.Sprinkle with mozzarella cheese.

7. Bake 5-10 minutes longer or until the cheese is melted.

  1.  Yield: 6-8 serving

Recipe Friday: Southwestern Chicken and Lima Bean Stew

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Hi all!! Here is a good recipe that my kids and hubby enjoy. Which says a lot because none of them really like stews. I probably am the only one that really enjoys a good stew. Enjoy!!

 

Southwestern Chicken and Lima Bean Stew

Ingredients

  • 4 bone-in chicken thighs (1-1/2 pounds), skin removed
  • 2 cups frozen lima beans
  • 2 cups frozen corn
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 2 cans (14 ounces each) fire-roasted diced tomatoes, undrained
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Chopped fresh cilantro or parsley

Directions:

  1. Place the first five ingredients in a 5-qt. slow cooker.
  2. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top.
  3. Cook, covered, on low 6-8 hours or until chicken is tender.
  4. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones.
  5. Shred meat with two forks; return to slow cooker and heat through.
  6. If desired, sprinkle with cilantro.

Yield: 6 servings.

Recipe Friday: Peppery Chicken with Potatoes

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Hi everyone!! Yes I know I actually totally forgot to post a recipe last week. I was so busy and completely forgot to do so.  😱 But I did not this week 😀. Hope you enjoy this one as much as we did when I tried it a few weeks ago. I served it with rice but you can serve it just with vegetables as well. Enjoy!!

 

Peppery Chicken With Potatoes

Ingredients:

1 pound red potatoes (about 6 medium), cut into wedges
1 large onion, chopped
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds)

 

Directions:

  1. Place potatoes and onion in a 6-qt. slow cooker.
  2. In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together.
  3. Rub seasoning mixture over outside and inside of chicken.
  4. Place chicken over vegetables.
  5. Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
  6. Remove chicken from slow cooker. Let stand 15 minutes before carving.
  7. Transfer vegetables to a platter; keep warm.
  8. If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.

Yield: 4 servings.

Recipe Friday: Chocolate Chip Cookies

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Today I am going to post a really simple recipe that will make almost everyone happy: Chocolate Chip Cookies.

I love chocolate and cookies so what better way to enjoy both. Pair it up with a glass of milk and you have made my day 🙂

Chocolate Chip Cookies:

Ingredients:

3/4 c Granulated sugar
3/4 c Brown Sugar
1 c of butter or margarine, soften
1 tsp vanilla
1 egg
2 1/4 c self-rising flour
1 c of coarsely chopped nuts (I use walnuts)
1 12 ounce pkg semi-sweet chocolate chips

Directions:

  1. Heat oven to 375
  2. Mix eggs, sugar, butter and vanilla in a large bowl. Stir flour dough should be stiff.
  3. Stir in nuts and chocolate chips
  4. Drop dough by rounded teaspoons onto cookie sheets 2 inches apart onto ungreased cookie sheet
  5. Bake 8 to 10 minutes or until light brown centers will be soft. Cool before serving.

 

Recipe Friday: Shrimp Curry

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Being a Middle Eastern Family we eat a lot of rice. we love to eat it but after a bit, it does get boring after you have had the same dishes over and over again. So I try to find different recipes to keep every one happy. And believe me it can be a chore sometimes…lol!!

Like rice, we all love shrimp!! I know it’s not necessarily the best thing in the world to eat but every once in awhile we will buy some to fix. This is one of the recipes I found online that everyone seems to enjoy. Hope you do as well!!

 

Shrimp Curry

Ingredients

  • 1 large onion, quartered
  • 1 (2-inch-long) piece fresh ginger, peeled
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons curry powder
  • 1 to 2 fresh serrano peppers, halved lengthwise
  • 1 cup water
  • 1 (14-oz) can unsweetened coconut milk (not low fat)
  • 1 tablespoon fresh lime juice
  • 1 lb large shrimp in shell (21 to 25 per lb)

Accompaniment: cooked basmati rice

Garnish: lime wedges

Preparation

    1. Pulse onion and ginger in a food processor until finely chopped.
    2. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes.
    3. Stir in curry powder and peppers and cook, stirring frequently, 2 minutes.
    4. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
    5. While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper.
    6. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.