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)
1 1/2 c. flour
3/4 c. sugar
3/4 c. milk
1/2 c. shortening
1 1/2 tsp. vanilla
1/4 c. nuts (optional)
Grease and lightly flour a 9 x 9 x 2-inch baking pan.
In a small mixing bowl combine all ingredients.
Beat 2 minutes on medium speed. Turn into pan.
Bake in a pre-heated 375°F oven for 25 to 30 minutes or till done.
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
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)
Place potatoes and onion in a 6-qt. slow cooker.
In a small bowl, mix seasonings. Tuck wings under chicken; tie drumsticks together.
Rub seasoning mixture over outside and inside of chicken.
Place chicken over vegetables.
Cook, covered, on low 5-6 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°.
Remove chicken from slow cooker. Let stand 15 minutes before carving.
Transfer vegetables to a platter; keep warm.
If desired, skim fat and thicken cooking juices for gravy. Serve with chicken.
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:
3/4 c Granulated sugar
3/4 c Brown Sugar
1 c of butter or margarine, soften
1 tsp vanilla
2 1/4 c self-rising flour
1 c of coarsely chopped nuts (I use walnuts)
1 12 ounce pkg semi-sweet chocolate chips
Heat oven to 375
Mix eggs, sugar, butter and vanilla in a large bowl. Stir flour dough should be stiff.
Stir in nuts and chocolate chips
Drop dough by rounded teaspoons onto cookie sheets 2 inches apart onto ungreased cookie sheet
Bake 8 to 10 minutes or until light brown centers will be soft. Cool before serving.
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!!
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
Pulse onion and ginger in a food processor until finely chopped.
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.
Stir in curry powder and peppers and cook, stirring frequently, 2 minutes.
Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper.
Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.