Sunday, October 17, 2010

Libby's Pumpkin Roll


Cake:
1/4 cup powdered sugar (to sprinkle on kitchen towel)
3/4 cup all-purpose flour or wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

Filling:
1 pkg.  (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract

Directions:
FOR CAKE: Preheat oven to 375' F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with (1/4 c.) powdered sugar.
COMBINE: flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE: for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool.
FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 
SPREAD cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


Apple Cider Reduction Sauce:
3 cup apple juice or cider
1/4 cup sugar
2 Tb. corn starch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. salt
 
Combine dry ingredients and mix well. In a sauce pan heat apple juice or cider. Slowly add dry ingredients, stirring as you add. Bring to a boil. Boil for 1 minute. Lower heat & simmer until desired thickness. Serve immediately. I made this to drizzle over the top of the Pumpkin Roll. If it is too thick you can whisk in water to get it to drizzling consistency.

Saturday, February 13, 2010

a favorite of mine - Jason's Rum Cake



Jason’s Rum Cake
1 yellow (or white) cake mix
1 3.5 oz. Vanilla Jello instant pudding
½ c. rum
½ c. water
½ c. oil
4 eggs

Mix all ingredients together on medium (hand mixer) for 2 minutes.
Spray bunt pan with pam. Bake at 325’ for 50-60 minutes.

1 c. sugar
½ c. butter
¼ c. rum
¼ c. water

Boil ingredients in a sauce pan for 2-3 minutes. Cut the bottom (top) off the rum cake while it is still in the bunt pan and pour liquid over cake. Cool. And flip over to release from cake pan.

Tuesday, February 9, 2010

The Perfect Chocolate Cake


Ingredients:
2 cups sugar
1-3/4 cup flour
3/4 cup baking cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla 
1 cup boiling water
"perfectly chocolate" frosting recipe (below)




Directions:
1. Heat oven to 350' F. Grease and flour two 9-inch round baking pans.


2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.


3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.


VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.


THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.


BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.


CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.




"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Monday, February 1, 2010

Baked Beans

half an onion, chopped
1/2 package of bacon, cut into small pieces
1/4-1/2 cup brown sugar - depending on how sweet you like your beans
1 large can pork and beans

Saute the onion until pieces are translucent. Add the bacon and fry to your liking. Add the brown sugar and cook until it becomes syrupy. Add in pork and beans. Delish.

BBQ Chicken

This is by far my favorite BBQ chicken recipe so far. Here's the exact recipe from allrecipes.com, then I added my own variation.

Ingredients:
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce


Directions:
1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.


Here's my variation:


First, I put the chicken in the slow cooker frozen and let it cook for four hours in 2-3 cups of chicken broth. This makes the chicken super tender and juicy.

Then drain the chicken broth, shred the chicken, and add the BBQ sauce mix. Cook for another 2 hours on low.

Cream Cheese Chicken

4 or 5 chicken breasts
2 pkg cream cheese
1 packet Italian seasoning
2 cans cream of mushroom soup (I use cream of chicken)
1 cube butter


Put frozen uncooked chicken into crock pot with butter and Italian seasoning. Turn crock pot onto high and cook for about 3 hours or until chicken is cooked. Shred with a fork. Add cream of mushroom/chicken soup and cream cheese. Adjust heat to low and cook another 20-30 minutes until mixture is heated through. Serve with rice.

Tuesday, January 26, 2010

Chicken Tacos - Rubio's style


Rubio’s Chicken Tacos:
flour tortilla
grilled chicken
pico de gallo
avocado
lettuce
pico
creamy chipotle sauce


Rubio’s Chipotle Cream Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon pureed chipotle chili* or one cube of dried chipotle chili, crushed
salt and pepper

Directions: Mix all ingredients except chilies in a bowl. Put about one or two or the chilies in a food processor and whisk until smooth. You may need to add a little bit of the mayo or sour cream to get it going. (Note: if you are using the cubed kind, ignore this step). Add the chilies to the mayo mixture. You may want to add more or less chipotles, depending on your tolerance level. Even a little can be very spicy. 

* I have the chipotles in adobe sauce, and just scooped out a couple tablespoons of the adobe sauce. It's more a mild-medium flavor, depending on how much you use. I try to stay away from the actual chilies because they can be incredibly hot.


Salsa Verde 
(I got this recipe from Abbey Bodily)


            2 cans 28oz. whole tomatillos (drained)
            7 oz. can of pickled/nacho jalapenos (drained)
            ½ cup sugar
                        1 bunch cilantro

                         little salt

Throw it all in the blender - and there you go. Yummy!