Tennessee Whiskey Cakes

The Christmas season is upon us and I'm into gift mode in every possible way. For me, gifts are love wrapped and presented to those that mean the world to me.  Food is a major love language so it's the first of my go to expressions for those that I adore.

This is a Tennessee Whiskey Cake that completely lives up to it's expectation!   This is a from scratch cake that takes just minutes to pull together and only half an hour of baking time.  You can embellish this as you wish on presentation but no matter what you choose, I guarantee that there won't be a crumb left over! 

You'll need:

1 stick butter - softened
1 cup brown sugar
1 cup white sugar
1 cup self rising flour
3 eggs
1 tsp cinnamon
1/4 cup milk
1/4 cup Tennessee Whiskey (I used Jack Daniels)

Blend together, butter and sugars until creamy, add eggs and flour alternating.  Add remaining spice and milk, add whiskey last and mix thoroughly. 

If you smell the whiskey overtly in your mixture, correct this with 1 tsp brown sugar, 1 tsp white sugar and / 1 tsp flour.

You want a medium thick consistency with no alcohol detected.

Bake at 350* for 20 - 25 minutes.  I did mine in mini loaves but you can do this in layers or a bunt pan.  Check the centers for doneness with a toothpick (should come out clean).

I serve this with candied pecans, a spritz of caramel sauce and chocolate sauce, topped with whipped cream or vanilla ice cream!

Package this up pretty and tell the ones you love how much they mean to you!

Merry Christmas!

P.

Pappardelle with Butternut Squash

Thanksgiving is upon us and you need to bring a side dish to the family meal.  If you're tired of the same old things, give this dish a try for fabulous fall flavor!  Only 5 ingredients to find and less than 30 minutes of  your time.

You'll Need:

1 Medium butternut squash peeled and cubed

2 Tbl Olive Oil

Salt and Pepper

8 Oz Pappardelle Noodles

12 Tbl Unsalted Butter

1 C Walnuts toasted and lightly chopped

3 C Baby Kale

Toss the butternut squash with olive oil, salt and pepper then back for 20 minutes (until tender) at 375*.

While your squash bakes, boil your noodles until al-dente' then rinse and drain.

Heat butter in a large skillet until it begins to foam and brown, toss in squash, noodles and walnuts.  Toss well, add baby kale and cook until the kale begins to wilt.

Season with salt and pepper to taste.

This entire dish takes less than 30 minutes to prepare.  I buy my squash already prepped and it SO worth it.  That is the best time saver ever!  This reheats easily in the microwave if you need to make it in advance.

Share this with those you love and don't get stressed out about cooking this Thanksgiving!

White Chicken Lasagna Soup

It's finally fall ya'll and I'm home after several weeks of travel...comfort food beckons me!  I want a big pot of something delicious and plenty of it.  I picked this recipe from the beautiful on-line photo.  That's just about all I got to go by too...a few screen photos of ingredients for the grocery and a few steps of instructions.  Today when I went to start this, the recipe was no where to be found on the internet! 

Who needs instructions anyway!   I cheat in the kitchen all the time so why not cheat today too!  The original recipe had about 25 ingredients and ya'll KNOW I'm not about to do that!  I found some shortcuts and did a few cheats with no regret what-so-ever!

You'll need:

1 pound cooked shredded chicken breast
3 envelopes Knorr Vegetable Soup/Dip Mix
4 chicken bouillon cubes
1/2 stick butter
2 cups shredded carrots
1 diced bell pepper
1/3 cup flour
1 box lasagna noodles
1 pint half and half
1/2 cup heavy whipping cream
1/2 cup parmesan cheese
1/2 cup Italian blend cheeses
15 ounces canneli beans (rinsed and drained)
10 ounces frozen chopped spinach (thawed and drained)
Salt, pepper, red pepper flakes and parsley flakes

Bring the Knorr mix to a boil with 9 cups of water, simmer for 15 minutes.  While your stock simmers, sauté' carrots for 5 minutes, add diced pepper and cook an additional 5 minutes.  Sprinkle in 1/3 cup flour and mix well (this will be very thick).  Transfer veggies into the soup stock and stir well.  If your mixture looks too thick, add a little water to get a medium consistency.  Drop in chicken bouillon cubes and let those simmer and dissolve.  Turn up heat to get the mixture up to a low boil (stir frequently).

For the meat eaters - add the chopped chicken now.  For the vegetarians, skip this and go on with it!

Break lasagna noodles into pieces (about 2 inches wide).  Add to soup stock and stir often to keep noodles from sticking.  Simmer on medium heat for about 20 minutes until noodles are al-dente'.  Add salt and pepper to taste.  Add a pinch of red pepper flakes and a healthy handful of parsley (dried or fresh, your choice).  Stir well to incorporate your spices, add canneli beans and spinach.  Stir well then add both parmesan and Italian blend cheeses.  If your soup looks too thick, you can add extra half and half or a little water to get the consistency that you like best. 

Simmer for 10 minutes and double check your taste to see if you need any extra spices.

This is a two dish meal, it just needs a sauté' pan, a stock pot and some of your attention.  Stiring frequently is key for this so be careful about  your multi tasking plans.   Time from start to serve is about 50 minutes.  This refrigerates well and can be reheated in the microwave easily.  When serving, add a sprinkle of extra cheese ('cause I'm cheesy that way) and add some warm garlic bread and enjoy!

If you're anti-carb - make this your cheat meal for the week!  You won't regret it!

Grilled Veggie Pasta Salad

Here we are - closing another summer but there are still picnics, potlucks and office food days ahead of us!  I found this delicious recipe that is quick and super easy to make.  This serves well hot or at room temperature and uses many of the end of summer veggies that are overflowing the garden. 

You'll need:

1 red sweet pepper

1 green bell pepper

1 bunch asparagus

2 zucchini

1/2 cup chopped fresh parsley

4 cups cooked whole wheat penne pasta

3 Tbl  extra virgin olive oil

2 Tbl balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

1/4 cup fresh grated parmesan cheese

Boil your pasta to al-dente then drain and rinse with cool water.  You want your noodles to be firm and not mushy....resist the urge to overcook!

I used my grill wok for my peppers and zucchini, I just cut them up into 1 inch chunks and tossed them lightly in EVOO then grilled them over medium heat (grill lid closed) at 350* for about 10 minutes.  Add your asparagus last - it only needs 3-4 minutes to cook on the grill.  You can always sauté your veggies in a large skillet on your cooktop.  I'd use a couple of pats of butter if you choose the cooktop.

In a large dish, toss the veggies and pasta together, add parsley. 

Mix your dressing of olive oil and balsamic vinegar, toss in salt and black pepper.  Whisk well and pour over pasta.  Mix well. 

Sprinkle some fresh grated parmesan cheese and serve!

You can change up the veggies to suit what you like and what you have on hand.  I did one batch of this dressed with the vinaigrette and I did one batch without - they were equally delicious.  You could switch the dressing to Italian if you want.  Play with your food and make it the way YOU like it!







Fruit Salsa with Cinnamon Crisps

I know ya'll are being invited or hosting bit picnics and back yard BBQ's and you want something new to serve that is cool, quick and easy.  Me too!  That's how I found this amazing recipe for fruit salsa with cinnamon crisps!  You'll need your oven for about 20 minutes but it's all cool runnings from there to the last bite of this delicious sweet summer salsa.  If you're really into chips, double the crisp recipe!

You'll need:

Cinnamon Crisps

10 flour tortillas 10″ size        

Cooking spray or Olive Oil Spray

1 3.6 oz bottle of cinnamon sugar        

Fruit Salsa
3 granny smith apples   
1 lemon (juice only)

1 cup finely diced melon or kiwi

1 lb strawberries

1/2 lb raspberries

4 tablespoons preserves (raspberry is my favorite)

2 tablespoons  brown sugar

 

The cinnamon crisps are super easy to make and your kids can do this for you or help you make them!  Kids in the kitchen beats kids playing video games any day!  Working in batches of 3 tortillas per batch, spray each round with cooking spray then sprinkle with cinnamon sugar.  Flip on tortilla sugar side down on top of another round.  Spray the top and sprinkle it with cinnamon sugar, Flip another tortilla sugar side down, spray the top of the round and sprinkle with cinnamon sugar.  Now flip the entire stack over and spray the top and sprinkle it too!  Take your pizza cutter and slice the stack into 8 triangles. 

 

Spray 2 baking sheets with cooking spray and arrange your crisps so that they do not overlap.  You pattern will be one triangle up next to one triangle down.  Don't let them over lap, you want them crispy.  Bake at 350* for about 10 - 12 minutes.  When you check on them, they should be crisp.  Be sure to check often as the sugar content is quick to burn.  Remove from the baking dish as soon as you get them out of the oven.  If they sit on the pan and cool, they tend to stick to the pan.

 

The salsa is super quick and easy.  Peel and dice your apples.  Squeeze the juice of one lemon over the apples and let them sit along while you cap and slice the strawberries.  Dice your berries and add to the apples.  Peel and dice your melon or kiwi, add to fruit mixture and toss in the raspberries.

 

Stir in the preserves and brown sugar and let it sit on the counter or in the fridge for about 15 minutes before serving. 

 

This was quite the hit at our annual July 4th cookout and I know your family will love it as much as we do!
 

 Instructions

 

CINNAMON CRISPS

1. Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside.
2. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar.
3. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp.

FRUIT SALSA

1. Zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine.
2. Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit.
3. Allow to sit at room temperature at least 15 minutes before serving

 

Cracker Salad- This sounds so ridiculously simple that I almost didn't try it.  This takes just pennies on the serving to make and you probably have almost every ingredient in your kitchen right now!  This is impossibly simple but OH SO YUMMY!

1 sleeve smashed saltines (feel free to name then after anyone that is irritating you when smashing them:)
3-4 chopped green onions
2 chopped tomatoes
1 chopped bell pepper
1 c mayonnaise
2 hard boiled eggs
a couple of grinds of fresh peppercorn and salt
1 pinch red pepper flakes
1 hand of chopped parsley

Mix onions, tomatoes, peppers,  mayonnaise, eggs, parsley, salt and peppers. Toss in the crushed crackers and serve immediately. I made this for a pic-nic years ago and one guest still asks for this each time she comes over!

Egg Roll In A Bowl

This dish was inspired by my friend Amber.  I saw this in our employee cookbook and it was a 30 minute meal.  That was all the inspiration I needed to give this a try!  I timed it and sure enough, 25 minutes from fridge to table!

You'll Need:

1 pound pork sausage
1 bag broccoli slaw mix
1 cup shredded carrots
1 cup shredded red cabbage
1 clove crushed garlic
1Tbl grated ginger
zest of 1 lemon
1/2 cup sesame oil
1/2 cup soy sauce
1/4 cup white sugar

Brown and drain sausage, discard excess oil.  Add slaw mix, carrots, cabbage to your skillet, top with oil and soy sauce, add lemon zest and garlic.  Toss lightly to coat your veggies and cook on medium heat for 8-10 minutes.  You want your veggies to start to wilt but don't let them get too well done.
Add pork and heat through, sprinkle with sugar just as you take it off the heat!  That's it!  You're done!

I added a bed of brown rice to my bowls to make this a little heartier dish.  You could easily change your protein to chicken or petite shrimp and this would be equally good.  This recipe makes enough to serve 4 adults and the left overs hold up for lunches nicely.

Stuffed Shells Two Ways

 

 

 

It's lent and I always try to find an alternative to "Fishy Fridays"!  This is an option on stuffed shells two ways.  One can be straight cheese (or add shrimp as a protein).  The other is an option to add the protein of your choice (I did grilled chicken but browned chuck would be great too)!

 

This couldn't be more simple or quicker.  While your shells are cooking you can bring everything else together super quick! Any time we have the grill hot, I try to cook ahead as much as I can.  Grilled chicken tenderloins can be a quick add to a salad, a taco or a casserole.  You can freeze them and use as needed.  If your chicken dries out too much, simply soak then in warm water for 20 minutes before you need them - they pop right back very quickly.

 

If you feel compelled to make your sauce from scratch, be my guest...but I don't have the time or inclination to do so.  I used my favorite jar of marinara sauce and played it up some.  It came out YUMMY and was so quick and easy!  

 

 

You'll need: 
1 large box of  jumbo pasta shells

Filling:

1 large egg, lightly beaten
2 cups (475 g) ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup minced fresh chives or parsley
2 packages frozen spinach (well drained)
1 cup grilled chicken tenderloin (optional)

Sauce:
1 jar marinara sauce
2 cans chopped petite tomatoes
1/4 teaspoon crushed red pepper
1/8 teaspoon oregano
salt and pepper to taste

Boil jumbo pasta shells 12 - 13 minutes. Add a teaspoon of salt and a dash of olive or canola oil to the water.  Bring water to a boil and add your shells.  You want them al-dente'.  It almost killed me to take pasta off the stove before it was completely done but if you overcook your pasta, you'll have a heck of a time stuffing soggy shells!  Rinse in cool water and drain well.

Prepare your filling.  Drain your spinach until ALL the liquid is gone.  This can be a challenge but you don't want to add any extra liquid to our dish. Combine all three cheeses with spinach and herbs,  If you add a protein mix this in as well.  I used grilled chopped chicken but petite shrimp or even ground chuck would also be good choices.

Prepare your sauce.  I used 1 jar of my favorite marinara sauce and added 2 cans chopped petite tomatoes (drained well).  Mix in red pepper flakes and 1/4 cup chopped herbs. 

Stuff your shells and arrange them in a baking dish (spray with cooking spray - pasta is sticky)!  Top them with sauce and sprinkle with a touch of mozzarella and parmesan.

 Bake at 350* for 15 - 20 minutes.  Garnish with herbs and serve with garlic toast points and a green salad.

Cupcake Corsages

Valentine's Day is almost upon us and I wanted to make some Sweets for my Sweetheart!  Sometimes all you need to do to make a special gift for a special occasion is to think outside the box.  This includes the recipe and the presentation.  Corsage Boxes and Long Stem Boxes are especially easy to work with and you get a sneak peak at your yummy goodies!

Boston Cream Pie Cupcakes

1 Box Yellow Butter Cake Mix
1 Small Box Instant Vanilla Pudding Mix
12 oz.  Milk Chocolate Chips (Milk or Semi-Sweet)
1 cup Heavy Whipping Cream
Cupcake Liners (foil lined only)
Baker's Secret Spray
4 eggs
1/3 cup Canola Oil
1 cup Water
1 1/2 cups Cold Milk (whole, reduced fat or skim)
1 Medium Pastry Bag with Small Round Tip

Prepare instant vanilla pudding mix as directed and place in the fridge for it to chill and thicken.

Prepare cake mix as directed on the package (I always add an extra egg to each box - it just makes it so much more moist). 

Line your muffin pan with any foil lined cupcake liner.  It's important not to use paper liners as they tend to stick to your cupcake and they cannot handle the chocolate ganache.  I like to lightly spray my foil liners with just a spot of Baker's Secret baking spray.  Your cupcakes will come out just beautifully!

Fill each liner 2/3 full of cake batter.  Bake 12 - 15 minutes or until the centers are set in a pre-heated 350* oven.  Remove cupcakes from the pan and place on a wire rack to cool completely.  Don't get ahead of yourself...these need to be completely cool before filling.

Place the tip into the pastry bag (I have to confess it has been so long since I've piped frosting, I'd forgotten how to secure mine - second try was MUCH more successful).  Use a pointed small round tip.  I place my pastry bag in a tea glass then flip the edges of the pouch over the top rim of the glass.  Fill the pastry bag with the pudding mix.  Twist the top tight and insert the tip into a cupcake.  Squeeze firmly to insert the filling into your cupcake.  You will notice a slight "puff" in the cupcake.  Do not overfill.

Place heavy whipping cream in a small sauce pan and heat it until small bubbles start to form on the edges.  Add chocolate chips and remove from heat.  Whisk constantly until all chips are melted.  Pour over the tops of the cupcakes or dip the tops into the Grenache if you prefer.  Word to the wise, this can get messy so be prepared.

Chill in the fridge for at least an hour or even overnight.  I keep mine chilled until just before serving.  They were FABULOUS! 

Cookies and Cream Cupcakes

 1 Box White Cake Mix
1 Package of Chocolate Sandwich Cookies (generic is fine)
2 Cans of Prepared White Cake Frosting
Foil Lined Cupcake Liners
4 Eggs
1/3 cup Canola Oil
1 cup Water

You'll need to crush the cookies, I use a gallon zip lock bag and a small baseball bat.  It's cheaper than therapy and I hate cleaning up the food processor.  I'm pretty mighty with the bat so I double bag my cookies.  Squeeze all the air out, seal the bags - step out onto the patio, name those cookies after what frustrates you and whack away!  :)

Mix the white cake mix as directed.  I use whole eggs but you may choose to use the whites only if you prefer. When the batter is ready, add 1 cup of smashed cookies (I usually add twice that as I like a LOT of cookie in mine.)  Some add a whole cookie to the bottom then 1 cup of bits.  You do what suits you best.

Place the cupcake liners in the muffin tin.  I really prefer foil lined as they make your cupcakes come out so beautifully.  I spray each liner very lightly with a spritz of Baker's Secret Baking Spray. Fill cups 2/3 full of batter.  Bake at 350* for 15 - 17 minutes or until the centers are set.  Don't over bake, your cupcakes will be dry and crumbly.

Remove cupcakes form the baking tin and cool completely on a wire rack.  Whip the canned frosting to make it fluffier.  I whip mine right in the container, it makes one less thing to clean up.  Frost the cupcakes and garnish with remaining cookie bits.  These do not have to be refrigerated.  They are very pretty in presentation and are especially addictive!

Strawberry Surprise

1 box French Vanilla Cake Mix
1 cup  water
1/3 cup oil
4 eggs
2 lbs Fresh Strawberries (18 to be capped and kept whole)
1 1/2 cup heavy whipping cream
1 1/2 tsp  vanilla
1/3 cup  powdered sugar (or more to taste)
1/2 cup strawberries chopped into really small pieces (or it will stuck into the piping tip)

Prepare cake as directed on the package and bake the cupcakes.  You'll need to let them cool completely before inserting the strawberries. 

When the cupcakes are completely cool, take a knife and hollow out a medium center of each cupcake.  Wash and drain strawberries and cap them.  Insert a full berry in the center of each cupcake.

Prepare the frosting.  Whip the cream, vanilla and powdered sugar together.  When it thickens, gently fold in the chopped strawberries.  If your frosting doesn't set well, add additional powdered sugar.

Frost each cupcake and keep refrigerated until serving.

Italian Pecan Cream Cake

 

I won a cake at a charity event last year and it was the most delicious thing I've ever tasted.  I have no idea who made it but I never spent $10.00 for anything better!  I've been searching around for some time for a recipe that I thought was close to the original thing,  I think this is pretty close.  Tomorrow is the Hubs birthday and I wanted to make something extra special for him this year. 

This cake is the real deal - sifting, measuring, separating eggs - the whole nine yards but some days you just want to get to basics and do it right!  Happy Birthday Honey!!!

You'll need:

 

Batter Mix

2 cups all-purpose flour

1 teaspoon baking soda

⅛ teaspoon salt

1 cup buttermilk

1 teaspoon pure vanilla extract

½ cup unsalted butter, room temperature

½ cup vegetable shortening

2 cups granulated sugar

5 large eggs, separated

1 cup shredded or flaked sweetened coconut

1 cup toasted pecans, coarsely chopped

 

Pecan Cream Cheese Frosting

11 ounces cream cheese, room temperature

½ cup unsalted butter, room temperature

2 tablespoons milk (preferably whole milk)

1 teaspoon pure vanilla extract

4 cups confectioners (powdered) sugar

1 cup toasted pecans, coarsely chopped

 

Preheat oven to 350*. Prepare three 9-inch round layer cake pans - spray pans liberally with baking spray.

Batter Mix

1. In a medium mixing bowl, combine flour, baking soda, and salt together, sift or whisk together to mix. Set aside.
2. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside.
3. In a large bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy. Tip: To cream, start by placing the butter and shortening in the bowl, with an electric mixer on medium speed begin by beating the butter and shortening about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter mixture, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
4. Add egg yolks one at a time, beating until thoroughly mixed. Each egg yolk should be fully incorporated into the mixture before adding the next egg yolk, taking about one minute to blend in each egg yolk.
5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
6. In a medium mixing bowl and using clean beaters, beat egg whites with an electric mixer until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter, and then fold the coconut and pecans into the batter.
7. Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.

Pecan Cream Cheese Frosting

In a medium bowl, combine cream cheese and butter; beat together until mixture is smooth. Add milk, vanilla, and powdered sugar; beat until frosting is smooth and creamy. Stir in pecans. Using an offset spatula, spread frosting between layers and over top and sides of cake.

 

Cover frosted cake and refrigerate until ready to serve. Refrigerate Leftovers