Rum Cake

Cathy's Rum Cake

Preheat your oven to 325 degrees F

1 Cup chopped Walnuts

1 pkg yellow cake mix

1 pkg (approx 3.5 oz) instant vanilla pudding mix

4 eggs

1/2 Cup oil

1/2 Cup cold water

1/2 Cup Dark Rum

Grease & flour Bundt pan, sprinkle the walnuts on the bottom of the pan and set aside.

Mix the rest of the ingredients & pour in the Bundt pan over the walnuts.

Bake a2 325 degrees F for 1 hour (start checking around 50 minutes, if a knife comes out clean then its ready)

Cool for 10 minutes in the Bundt pan on a cooling rack.  After 10 minutes remove from the pan by inverting onto a plate.

Poke multiple holes on the top of the cake (I use a chop stick to poke holes) then spoon over the glaze.

Glaze Recipe

1 Cup of white Sugar

1/4 lb (1 stick) of butter

1/4 Cup water

Put these 3 ingredients into a saucepan & bring to a boil.  Boil for 5 minutes stirring constantly.  Remove from heat and cool for 5 minutes, then stir in 1/2 to 3/4 Cup of Rum.

After cake has cooled for 10 minutes, spoon this glaze over the cake.

Enjoy!

This recipe is from Cathy, a co-worker from the recovery room at SMH (good times)

Mongolian Beef

Mongolian Beef (Inspired by P.F. Chang's)

 This recipe is from a book called Secret Restaurant Recipes/The Ultimate Collection

Makes 4+ servings

Ingredients:

1 1/4 lb beef flank steak

1/4 Cup Cornstarch

3 Tablespoons vegetable oil, divided

3 cloves Garlic, minced (I uses squeeze garlic in a bottle)

2 teaspoons grated fresh ginger (I used ground)

1/2 Cup water

1/2 Soy sauce (I used low sodium)

1/3 Cup packed brown sugar (recipe calls for dark I used light)

A pinch of red pepper flakes

2-3 green onions, diagonally sliced

Sesame seeds (for garnish)

Hot cooked rice (I used Jasmine rice)

Cut beef into thin slices, combine with cornstarch in a medium bowl.

Place 1 Tablespoon of oil in a pan or wok over medium to high heat, add beef and cook til browned but not over cooked ( you will be adding this beef back into the hot pan later)

Remove beef from pan

Place 1 Tablespoon of oil in the same pan as used above over medium heat.  Add garlic & ginger, cook for approx 30 seconds stirring frequently.

Next add in the water, Soy sauce, brown sugar and red pepper flakes.  Bring to a boil, stirring until well blended. Cook this for about 8 minutes or until slightly thickened.

Add in the beef back into the pan, cook another 2-3 minutes or until sauce thickens and beef is heated thru.  

Stir in green onions.

Serve over rice

Top with sesame seeds.

Enjoy!

Baked Feta "TikTok" Pasta

Baked Feta Pasta 

Baked feta pasta is a simple recipe made by oven roasting a block of feta cheese with cherry tomatoes to create a salty and cheesy sauce!

AUTHOR Yumna Jawad

SERVINGS 6 servings

***I usually double this recipe

& my changes/additions are in blue***

INGREDIENTS

o   ▢ 8 ounces dried cavatappi pasta or pasta of choice

o   ▢ 2 pints cherry tomatoes

o   ▢ 8- ounce block feta cheese

o   ▢ ½ cup extra virgin olive oil

o   ▢ ¼ teaspoon sea salt

o   ▢ ¼ teaspoon black pepper

o   ▢ 2 garlic cloves minced

o   ▢ ¼ cup packed chopped fresh basil plus more for serving

o   Grilled chicken (we use chicken thighs x5 or 6)

 

 

INSTRUCTIONS

o   Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe 8x11 baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.

o   Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.

o   Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.

o   While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½-1 cup of the cooking liquid in case you'd like to toss it in.

o   Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.

o   Transfer the cooked pasta to the baking dish and toss to combine. 

 

o   Add in cut up grilled chicken thighs.

 

o   Garnish with more fresh basil and serve warm.

Recipe found here: Baked Feta Pasta

 

Chocolate Chip Cookies by "Bake it with Mel" TikTok

Chocolate Chip cookies

By “Bake it with Mel (TikTok)/Baking Boss Babe (Instagram)

2022

 

Mix together

 

170 g Soft butter 

100 g White Sugar

160 g Brown Sugar

 

In separate bowl combine:

 

300 g AP Flour

20 g Cornstarch

10 g Baking Soda

Add the dry ingredients to the butter & Sugar and mix until a small amount of flour is still visible 

 

Add in:

 

1 whole egg

1 yolk only

Vanilla

Pinch of salt

240 g of Chocolate Chips or mix ins

 

Pinch off dough and weigh each piece to 60 g, then place on cookie sheet (leave plenty of room for them to cook/spread)

 

Bake @ 350°F for 12-15 minutes

*Notes:  I will decrease the sugar next time 

Pizza Dough Best Ever!

 I found this recipe on -line at My Eclecticbites

This is the BEST pizza dough I've ever made!

EASY STAND MIXER PIZZA DOUGH

·       Author: George      Yield: dough enough for 2 large pizza

INGREDIENTS

·       2 cups warm water

·       1 tablespoon sugar

·       1 tablespoon active dry yeast

·       4 and ½ cups packed all-purpose flour

·       2 teaspoons salt

·       2 tablespoons extra virgin olive oil

• I added 2 Tablespoons of King Arthur Sourdough Flavor to the flour mixture before adding the yeast.

INSTRUCTIONS

1.     In a 2 cup size measuring cup, dissolve 1 tablespoon of sugar in ¾ cup of boiling water. Once the sugar is dissolved, add cold water to make up a total of 2 cups (this method will yield lukewarm water). Add the active dry yeast. Let it sit for 5-10 minutes until they are foamy and bloomed.

2.     While waiting for your yeast to bloom, mix together the flour and salt in a large bowl so the salt will be evenly distributed.

3.     Attach the dough hook to a stand mixer.

4.     In a stand mixer bowl, add about 2 to 3 cups of the flour mixture and pour in the yeast mixture. Mix at a low speed until they are well incorporated. The mixture will resemble a wet batter.

5.     Add the rest of the flour mixture (½ cup of the flour mixture at a time) and continue to knead the dough on a low-speed setting. Make sure to use the lowest setting each time you add the flour. If you were to use the higher speed setting, the flour will go everywhere and make a mess. You may have to scrape the side of the bowl a couple of times to get everything well mixed. 

6.     When you no longer see the dry ingredients, increase the speed to medium and continue to knead the dough. It should pull away from the side of the bowl and leaves it clean and collect onto the hook.

7.     Once the dough is ready, grab a large bowl and add about 2 tablespoons of extra virgin olive oil. Transfer the dough to the bowl and roll it around so the dough will be completely covered with oil. Cover the bowl with a plastic wrap or a kitchen towel and let it rise until it doubles its size. 

8.     When the dough has risen, shape it into a pizza form and enjoy. 

 

NOTES

·       The original recipe was published on November 28, 2018. 

·       If you were to measure flour correctly, the recipe calls for 5 to 5 and ½ cups of all-purpose flour. However, I tend to pack my flour when measuring. And I find that 4 and ½ cups work perfectly for this recipe. 

·       To check to see whether your dough has risen enough, you should look for a couple of things. Your dough should double in size. And also, you should test it with your finger. When the dough seems to be double in size, gently push your index finger in the middle of the risen dough. If the indentation remains after removing your finger, your dough is ready.

·       The dough will keep in the fridge for 3 days and in the freezer for up to 3 months. 

Uncle John's Spanish Rice

One of our favorite recipes from John Rojas 2017

1 Can of Pigeon Peas

1 Jar of Spanish Olives (green olives)

1-2 Green Bell Peper - diced

1 Onion - diced

1 small can of Tomato Sauce

1 package of sausage - skinned and ripped into chunks

1 packet of Sazon seasoning

4 Cups of Rice (white & not instant)

Salt & Pepper to taste

**My modifications:  More sausage, green pepper & onion.

Less rice by 1 cup

Strain & rinse the peas & olives

Lightly brown the sausage then add in all the other ingredients EXCEPT tomato sauce & Sazon seasoning.

Bring to a boil.

When water boils, add in 4 cups of rice.

When water with the rice comes up to a boil again, put heat on the lowest setting, cover & cook for 45 minutes.

DO NOT OPEN LID.

Mexican Picadillo

This post is a recipe I use from : My Cocina, My Kitchen

**I've modified this recipe in blue for our taste, but the original recipe is fantastic also. You can click the link above for the original recipe and more pictures.

Ingredients:

1lb lean ground beef  (1.5 lbs)

2 medium russet potatoes, peeled and diced into 1/2inch cubes  (I use more potatoes- like 5)

1/2 cup yellow onion, diced fine 

1/4 cup red bell pepper, diced fine  (I use more red   pepper)

1 tablespoon fresh garlic, minced fine 

Add as needed ADOBO all purpose seasoning

2 tablespoon canola oil (Olive Oil)

1 teaspoon salt (Not needed if using ADOBO)

1/4 teaspoon fresh ground coarse ground black pepper 

1 teaspoon fresh ground cumin (I don't use this)

1 cup beef stock (2 cups beef stock)

1/2 cup cilantro (Not used)

2 large tomatoes, cored, peeled, and cut into 1/2inch pieces (1 tomato)

Directions:

Heat a large skillet and, when hot, add the oil. Add the ground beef, crumbling as you put it in the skillet.

When lightly browned, add the onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes.

Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas.

Mom's Pot Roast

Mom's Pot Roast
by Judy Giordano

Chuck Roast, Rump Roast-any kind of “tough” meat 3.4 lbs.

Slice pockets (4-6 pockets) into meat and insert garlic cloves.

Spread Crisco and butter on the bottom of a roasting pan (the combination with prevent burning).

Sprinkle meat with flour, salt & pepper and place it in the pan with the Crisco/butter mix.

In a 375 Degree F oven, brown the meat on all sides.

Cut up potatoes, carrots & onions.

After meat is browned add ¼-1/2 Cup beef broth and all of the veggies to the pan.

Place cover on the pan & turn oven down to 350 Degrees F and let cook for a couple of hours, turning the meat once.

Remove meat and veggies from the pan leaving the juices to make the gravy.

Place pan with the juices on the stove and add some corn starch, season to taste.

Bring the juices to a boil until desired consistency.

Enjoy.

Blueberry Crumb Cake

Blueberry Crumb Cake 

by Judy Giordano

Cake:

¼ Cup Butter  
2 Cups Flour

¾ Cup Sugar 
2 teasp. Baking Powder

1 Egg  
½ teasp. Salt

½ to ¾ Cup Milk  
2 Cups Blueberries

Crumb Topping:

½ teasp Cinnamon      ½ Cup Sugar      ¼ Cup Soft Butter

½ Cup Sugar                1/3 Cup Flour

Mix Butter to soften, add in sugar and egg-mix well (approx. 2 minutes).

Combine dry ingredients (for cake) and add to mixer in small amounts alternating with the milk.

Stir in the blueberries.

Combine the Crumb Topping ingredients and sprinkle over cake batter.

Bake in a greased 8x8x2 pan @ 350 degrees F for 50 minutes.

Cap'n Crunch Chocolate Walnut cookies

Cap’n Crunch chocolate chip cookies

1 Cup Butter (2 sticks)

½ Cup Brown Sugar

2 Large Eggs

2 teasp Vanilla extract

3 ½ Cups Flour

1 teaspoon Baking Soda

1 Cup Walnuts – chopped

4 Cups Cap’n Crunch Cereal

¼ Cup Semi-sweet chocolate morsels or to your liking

Mix butter, eggs, sugar & vanilla.

Blend in dry ingredients, stir into moist ingredients. 

Stir in Cap’n Crunch, nuts, and semi-sweet cho. chips.

Using a Tablespoon or larger drop onto a parchment lined cookie sheet. 

Press each cookie down slightly.

Bake at 375 degrees F for 15 minutes or until nicely browned.

Stacked Chicken Enchiladas

The best I have ever had!
This Chicken Enchilada Casserole ("Stacked" Chicken Enchilada) comes from the Gimmesomeoven website.  AWESOME!
I made just a few changes to the recipe and will be marked with ** for you.

Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: About 8 servings

Ingredients

• 3 cups red enchilada sauce Click for Enchilada sauce recipe  **I used 1 3/4 cans of OldElpaso mild Enchilada Sauce**  Will make her homemade recipe next time but this still came out good with the canned sauce. 
• 16 corn tortillas, halved
• 2 (15 ounce) cans black beans, rinsed and drained
• **1 (16 ounce) bag of frozen sweet kernel corn, cooked**
• **1 package of FLAV-R-PAC Baja Roasted corn blend
• 6 scallions (green onions), thinly sliced
• 4 cups (about 1.5 pounds) shredded cooked chicken **I grilled my chicken breasts**
• 3 cups shredded Monterrey Jack or Mexican blend cheese
• 1 avocado, peeled, pitted and diced
• 1/2 cup loosely-packed chopped fresh cilantro (optional)  **I don't like cilantro so I just left it out.

Method

Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray.

Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn (**used the Baja corn blend for this layer) and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.

Repeat with a second layer of tortillas, then sauce, then beans, corn (**used the sweet kernel corn for this layer**), green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).

Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.

Remove pan, and sprinkle with avocado, cilantro **Optional**, and remaining green onions. Serve warm.  I drizzled sour cream over each serving-Yum !  Even my 5 year old loves this :)