2 C flour
2 C sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
20 oz can of crushed pineapple
Frosting
1 stick of butter
8 oz cream cheese, softened
1 tsp vanilla
1 1/2 C powdered sugar
Preheat oven to 350. Mix everything in a bowl with a fork. Pour into a greased 9 x 13 pan and bake 35-40 minutes.
Frosting:
Beat butter, cream cheese, vanilla and powdered sugar together until smooth. Gradually add in powdered sugar.
Frost cake while warm.
Tuesday, December 17, 2013
Sunday, December 8, 2013
Italian Sweet Bread with Raisins
1 pkg dry yeast
1 C warm water
1 C baking raisins
1/2 C sugar
3 T olive oil
1 T grated orange zest
1 egg beaten
3 1/2 - 4 C flour
milk
sugar
''''''
In a large bowl, dissolve yeast in water. Stir in raisins, sugar, oil, orange peel, egg, and enough flour to make a soft dough. Turn dough out onto a generously floured surface. Knead until smooth and elastic. Cover and let rise in a warm place until doubled in size. Punch down dough and shape into a round, slightly flat loaf apx 9" in diameter. Place on an ungreased baking sheet and let rise another 45 minutes. Bake at 350 for 35 minutes. Before baking brush with milk and sprinkle with sugar.
1 C warm water
1 C baking raisins
1/2 C sugar
3 T olive oil
1 T grated orange zest
1 egg beaten
3 1/2 - 4 C flour
milk
sugar
''''''
In a large bowl, dissolve yeast in water. Stir in raisins, sugar, oil, orange peel, egg, and enough flour to make a soft dough. Turn dough out onto a generously floured surface. Knead until smooth and elastic. Cover and let rise in a warm place until doubled in size. Punch down dough and shape into a round, slightly flat loaf apx 9" in diameter. Place on an ungreased baking sheet and let rise another 45 minutes. Bake at 350 for 35 minutes. Before baking brush with milk and sprinkle with sugar.
Chicken Enchiladas
Note: I deviate from the normal enchiladas and use flour tortillas rather than corn because I don't like corn tortillas.
3 C white meat chicken, shredded
1-2 C shredded Monterey Jack cheese
8 oz diced green chiles
3/4 C sour cream
4 oz cream cheese
1/2 C green onion, chopped
1/2 tsp cumin
1/2 tsp salt
1/2 C cheddar cheese
2-10 oz cans enchilada sauce.
Tortillas
Boil the chicken breasts until thoroughly cooked and not pink. Allow to cool enough to handle - the bones are still very hot even if the meat is cooled. Shred the chicken with forks.
Combine the softened cream cheese, sour cream, green onion, cumin, and salt. Fold into the shredded chicken. Add the Monterey Jack cheese.
Spoon into the center of a tortilla and fold the ends over and tuck the short edges in. Place in a 9 x 13 pan. Make as many as will fit in the pan.
Pour enchilada sauce liberally over the top. Cover with foil and bake at 350 for 30 minutes. Uncover, sprinkle with the cheddar cheese and bake an additional 5-10 minutes or until the cheese is melted and bubbly.
3 C white meat chicken, shredded
1-2 C shredded Monterey Jack cheese
8 oz diced green chiles
3/4 C sour cream
4 oz cream cheese
1/2 C green onion, chopped
1/2 tsp cumin
1/2 tsp salt
1/2 C cheddar cheese
2-10 oz cans enchilada sauce.
Tortillas
Boil the chicken breasts until thoroughly cooked and not pink. Allow to cool enough to handle - the bones are still very hot even if the meat is cooled. Shred the chicken with forks.
Combine the softened cream cheese, sour cream, green onion, cumin, and salt. Fold into the shredded chicken. Add the Monterey Jack cheese.
Spoon into the center of a tortilla and fold the ends over and tuck the short edges in. Place in a 9 x 13 pan. Make as many as will fit in the pan.
Pour enchilada sauce liberally over the top. Cover with foil and bake at 350 for 30 minutes. Uncover, sprinkle with the cheddar cheese and bake an additional 5-10 minutes or until the cheese is melted and bubbly.
Crock Pot Sweet Hawaiian Chicken
2 lbs chicken tenderloin pieces
1 C pineapple juice or 2/3 C pineapple juice + 1/3 C water
1/3 C low sodium soy sauce
1/2 C brown sugar
1 can pineapple chunks
1 bag frozen onion and pepper mix
Place chicken in the crock pot. Add the juice, soy sauce, and brown sugar. Simmer on low for 5-6 hours.
Add pineapple chunks and onion and pepper mix and cook on low another 1-1.5 hours.
Serve over rice.
Crock Pot Glazed Chicken
from Food.com
1 large chicken, cut into pieces or 2-3 lbs chicken breast
1 C brown sugar, packed
2/3 C vinegar
1/4 C Sprite or 7 Up
2T soy sauce
2-3 T minced garlic
1 T black pepper
Put chicken in the crock pot and add in all the remaining ingredients.
Cook on low for 7-8 hours
Serve over rice.
1 large chicken, cut into pieces or 2-3 lbs chicken breast
1 C brown sugar, packed
2/3 C vinegar
1/4 C Sprite or 7 Up
2T soy sauce
2-3 T minced garlic
1 T black pepper
Put chicken in the crock pot and add in all the remaining ingredients.
Cook on low for 7-8 hours
Serve over rice.
Slow Cooker Cream Cheese Chicken
from Food.com
3 lbs chicken tenderloin pieces
1 pkg Italian salad dressing
4 T butter, melted
1 small onion, chopped
1 clove garlic
1 can cream of chicken soup
8 oz cream cheese
1/2 C chicken broth
Place chicken in the crock pot and cover with the dressing mix. Sprinkle with 2 T melted butter.
Cook on low for 4-6 hours
Melt 2 T butter in a sauce pan and saute onion and garlic. Add cream of chicken soup, cream cheese, and chicken broth. Continue stirring until smooth.
Add mixture to the crock pot and continue cooking on low for an additional hour.
Serve over egg noodles or pasta.
3 lbs chicken tenderloin pieces
1 pkg Italian salad dressing
4 T butter, melted
1 small onion, chopped
1 clove garlic
1 can cream of chicken soup
8 oz cream cheese
1/2 C chicken broth
Place chicken in the crock pot and cover with the dressing mix. Sprinkle with 2 T melted butter.
Cook on low for 4-6 hours
Melt 2 T butter in a sauce pan and saute onion and garlic. Add cream of chicken soup, cream cheese, and chicken broth. Continue stirring until smooth.
Add mixture to the crock pot and continue cooking on low for an additional hour.
Serve over egg noodles or pasta.
Peanutty Oat Bars
1 1/2 C oatmeal
1 1/4 C brown sugar
1 1/2 C flour
3/4 tsp baking soda
1/4 tsp salt
3/4 C melted butter
14 oz caramels
1/2 C whipping cream
3/4 C dry roasted peanuts
12 oz chocolate chips
Preheat oven to 350. Combine all dry ingredients. Add melted butter and mix with a fork until moistened. Set aside 1 C of the mixture for topping. Press remaining mixture into a 9 x 13 pan. Bake 10 minutes. While baking, melt caramels and mix in heavy cream until smooth and creamy. Stir frequently. Spring top of oat mixture with caramel, chocolate chips, and peanuts. Sprinkle w/remaining oat mixture. Bake an additional 15-20 minutes.
1 1/4 C brown sugar
1 1/2 C flour
3/4 tsp baking soda
1/4 tsp salt
3/4 C melted butter
14 oz caramels
1/2 C whipping cream
3/4 C dry roasted peanuts
12 oz chocolate chips
Preheat oven to 350. Combine all dry ingredients. Add melted butter and mix with a fork until moistened. Set aside 1 C of the mixture for topping. Press remaining mixture into a 9 x 13 pan. Bake 10 minutes. While baking, melt caramels and mix in heavy cream until smooth and creamy. Stir frequently. Spring top of oat mixture with caramel, chocolate chips, and peanuts. Sprinkle w/remaining oat mixture. Bake an additional 15-20 minutes.
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