Thursday, June 28, 2012

Coca Cola Cake


2 cups sugar
2 cups all-purpose flour
1 1/2 cups small marshmallows
1/2 cup butter or margarine
1/2 cup vegetable oil
3 tablespoons cocoa
1 cup Coca-Cola®
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract


1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box (16 ounces) confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh- mallows. In
saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry
ingredients; blend well. Dissolve baking soda in buttermilk just before adding to
batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9-
by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost

To make frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a
boil and pour over confectioners' sugar, blending well. Add vanilla extract and
pecans. Spread over hot cake. When cool, cut into squares and serve.

*The cake recipe was contributed by Lee Avery Catts to "Atlanta Cooknotes"

published by The Junior League of Atlanta.

Wednesday, June 27, 2012

Kickin Cream Corn


3 bags (12 oz each) Green Giant® Valley Fresh Steamers® Niblets® frozen whole kernel corn
4 packages (3 oz each) cream cheese, cut into cubes
1 cup milk
2 jalapeƱos, seeded, and chopped
1/2 cup butter or margarine, melted
2 teaspoons sugar
1/4 teaspoon pepper
1 teaspoon salt


  1. Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
  2. Cover; cook on High heat setting 2 to 3 hours.
  3. Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.
Sent from my iPad

Tuesday, June 26, 2012

S'mores Cookies

Recipe: S'mores Cookies
Or view in app: bigoven://recipe/208491

The recipe is presented without resizing, providing 26 servings

These cookies have a graham cracker base with a chocolate chip cookie sprinkled with chocolate and marshmallows topping it. The crunch of the graham cracker with the gooey cookie is the perfect combination.


11 tablespoons unsalted butter softened
1 cup brown sugar packed
0.5 cup granulated sugar
2 eggs large
1 teaspoon vanilla extract
1 teaspoon baking soda
0.5 teaspoon sea salt
1 teaspoon cinnamon
2.5 cups flour
0.5 cup chocolate chips semi sweet
1 cup mini marshmallows
4 Hershey bars broken into pieces
2 packages graham crackers broken into squares

Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey's bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Get BigOven's free 250,000+ Recipes mobile apps for iPhone, iPad, Android, Kindle Fire and Windows Phone!

Sent from my iPad

Rosemary-Roasted Chicken and Vegetables

Rosemary-Roasted Chicken and Vegetables




  1. Heat oven to 400°F.  Cut red bell peppers into 6 pieces each (12 total).
  2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary.  Add chicken pieces and vegetables. Toss until well coated.
  3. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken. 
  4. Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned.
  5. Serve with pan juices.

Sunday, June 24, 2012

Apple Cheddar Pie

For the dough:



2 1/2 cups all-purpose flour
2 tsp. salt
1 Tbs. sugar
6 oz. white cheddar cheese, finely grated
16 Tbs. (2 sticks) cold unsalted butter, cut
 into 1/2-inch pieces
1/3 to 1/2 cup ice water

For the filling:

2 lb. Braeburn apples, peeled, cored and cut
 into slices 1/4 inch thick
1 1/2 lb. Granny Smith apples, peeled, cored
 and cut into slices 1/4 inch thick
3/4 cup sugar
1 Tbs. fresh orange juice
3/4 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. salt
1 Tbs. unsalted butter
3 Tbs. cornstarch
2 Tbs. heavy cream


To make the dough, in a bowl, combine the flour, salt, sugar and cheese, breaking apart any large clumps of cheese. Put the butter in a separate bowl. Place both bowls in the freezer for 10 minutes.

In a food processor, pulse the flour mixture until the ingredients are combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, 15 to 20 pulses. Add 1/3 cup of the ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for 1 hour.

To make the filling, in a large bowl, combine the apples, sugar, lemon juice, cinnamon, nutmeg and salt and stir to combine. Let stand at room temperature for 30 minutes to 1 hour.

Meanwhile, remove 1 of the dough disks from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 3/16 inch thick. Brush off the excess flour. Transfer to a pie dish and press the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat an oven to 400°F.

Pour the apples into a sieve set over a small saucepan, then transfer the apples to a large bowl. Set the saucepan with the juices over medium-high heat, add the butter and cook until reduced to 1/3 cup, 3 to 5 minutes. Remove from the heat. Sprinkle the cornstarch over the apples and toss to combine, then stir in the reduced juices. Transfer the apples to the pie shell.

Roll out the remaining dough disk into a 12-inch round about 3/16 inch thick. Drape the dough over the apples and press gently to eliminate any air pockets. Trim the dough flush with the rim of the dish. Fold the bottom crust over the top crust and crimp to form a decorative edge. Cut 4 slits in the top of the crust to allow steam to escape. Brush the top of the crust with the cream.

Bake for 20 minutes. Cover the edges and top with aluminum foil if they begin to get too dark. Reduce the oven temperature to 350°F and continue to bake until the apples are easily pierced with a knife, 65 to 70 minutes more. Transfer to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8 to 12.
Williams-Sonoma Kitchen.

Saturday, June 23, 2012

For the curmudgeon who has everything

I can now say that I have seen it all. This is a Food Saver in hunter camouflage. Thank God my curmudgeon didn't want one. We found this while shopping at Bass Pro Shop.
This is one more toy for the outdoor curmudgeon.

Atkins Avocado Soup with bacon


2 tablespoons butter
2 scallions, white part only
3 cups chicken broth
2 avocados
2/3 cups heavy cream
3 pieces cooked bacon , crumbled
salt and pepper
juice from one lemon


in a medium skillet melt the butter and cook the scallions over medium heat a few minutes or translucent. Add 2 1/2 cups chicken broth. bring to a simmer, cook for 3 minutes.

cut open the avocados, discard the pit, and splash the lemon juice on them. put them in a food processor with the other 1/2 cup of broth and the cream. blend until smooth.

add the avocado mix back to the skillet and let simmer for 3 minutes

season  with salt and pepper

serve with the crumbled bacon.

Friday, June 22, 2012

Lenexa BBQ

The 2012 Lenexa BBQ Battle will be held on June 22 and 23 at Sar-Ko-Par Trails Park (87th & Lackman Road). Admission is $5 on Friday evening (4:30-11 p.m.), and $1 on Saturday (9 a.m.-3 p.m.). Children under 12 get in free. For more information, visit

Sent from my iPad

Thursday, June 21, 2012

Hummingbird Cake

This sounds so good., and it looks so pretty.  We are just going to try it. if there is such a thing as healthy cake... hm.... it's got lots of fruit. This comes from
Makes: 12 to 16 servings
Prep: 50 mins
Cool: 10 mins
Bake: 35 mins at 350°F

1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 8 ounce can crushed pineapple (juice pack), drained
1/2 cup cooking oil
4 eggs, lightly beaten
1 teaspoon vanilla
1 cup chopped bananas
1 cup chunky-style applesauce
2/3 cup toasted, chopped walnuts
Cream Cheese Frosting (recipe follows)
1 1/2 cups toasted, chopped pecans
2 tablespoons toasted, finely chopped pecans (optional)


1. Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.

2. In a large mixing bowl, combine the sugar, flour, baking soda, salt and cinnamon. Add drained pineapple, oil, eggs and vanilla. Beat with an electric mixer till combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce and walnuts. Divide batter between prepared pans.

3. Bake in a 350 degree F oven about 35 minutes or until top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.

4. Prepare the Cream Cheese Frosting; frost cake. Lightly press the 1-1/2 cups pecans into sides of cake. If you like, sprinkle the 2 tablespoons finely chopped pecans on top of cake. Cover and store in the refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting


1 8 ounce package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
5 cups sifted powdered sugar


In a large mixing bowl, beat cream cheese, butter and vanilla with electric mixer till light and fluffy. Gradually add powdered sugar, beating until smooth and of spreading consistency. Makes about 3-1/2 cups.

Wednesday, June 20, 2012

Almond Torte with Chocolate Sauce and Cherry Garnish

Am I really going to make this? Honestly I'm not sure. sounds interesting, and  I like the idea of this being sugar free. Well have fun with it. Find more sugar free/low carb recipies at

 1 Cup blanched whole almonds
 1 Serving Atkins Cuisine™ Bread **
 1 Teaspoon baking powder
 1/8 Teaspoon cream of tartar
 1 cooking spray
 5 large eggs, separated
 1/2 Cup granular sugar substitute (sucralose), divided
 2 Ounce-weights unsweetened chocolate, coarsely chopped
 1/3 Cup sugar-free hazelnut syrup
 6 Tablespoons heavy cream
 2 Tablespoons water
 1 1/2 Cups sweet cherries, pitted and coarsely chopped


This recipe uses Atkins Cuisine™ Bread (see recipe) which has 1.5g NC per slice.**

Heat oven to 350°F.

Spread almonds on a baking sheet and toast until golden, about 10 minutes; cool completely. Transfer to a food processor and add bread, baking powder and cream of tartar; process until almonds are finely ground.

Line a 9-inch springform pan with waxed paper. Lightly spray with cooking spray, and then dust with about 1 teaspoon of the crushed almonds.

Combine 5 egg yolks and 1/4 cup of the granulated sugar substitute in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Beat 5 egg whites in another bowl with clean and dry beaters until soft peaks form. Add remaining 1/4 cup sugar substitute (reserving 1 teaspoon for the whipped cream garnish) and beat until stiff peaks form, about 3 minutes.

Fold nuts into yolks in three additions, alternating with one-quarter of the whites each time; fold in remaining whites. Spread lightly in pan. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes.

Cool in pan on a wire rack. Run a sharp knife between torte and pan to loosen. Set a plate over the pan and invert torte onto plate. Peel off waxed paper, then invert again onto a serving plate.

Combine chocolate, hazelnut syrup and 2 tablespoons cream in top of a double boiler set over simmering water. Whisk until chocolate melts, then whisk in 2 tablespoons of water. In a bowl, whip 4 tablespoons cream to soft peaks with 1/2 teaspoon granulated sugar substitute.

To serve, cut torte into eight wedges; top with sauce. Spoon whipped cream next to torte and add thawed cherries alongside.

** If you can't make, or don't have access to  use a low carb bread with 1.5 net carbs. look for item in your local health food store.

Tuesday, June 19, 2012

Mexican Potato Hash with Poached Eggs

This is really good., and with a few added ingredients, like fruit or sliced veggies you have full meal.


4 cup(s) water
1 Tbsp vinegar
4 large egg(s)
2 tsp olive oil
2 lbs  new potatoes, shredded
1/2  cup fat free salsa
1/2 cup low-fat shredded Cheddar cheese


Preheat broiler.

In a large saucepan over high heat, bring water to a boil. Add vinegar and reduce heat to medium.

Carefully crack eggs into 4 separate small-size bowls (yolks should remain intact). Add eggs to saucepan one at a time, and simmer until egg white is cooked and yolk starts to solidify, about 2 minutes. Remove poached eggs with a slotted spoon; set aside.

Heat oil in a large oven-proof skillet over medium-high heat. Add potatoes and saute until golden brown, stirring frequently, about 3 to 5 minutes. Add salsa and cook to heat through, about 1 minute. Top potatoes with poached eggs and sprinkle with cheese.

Place pan under broiler and broil until cheese melts, about 1 minute. Serve hot. Yields about 2/3 cup potato hash and 1 egg per serving.

See original recipe at:

Sunday, June 17, 2012

Home from Seattle

Home from Seattle: Almost too much, but WOW! beautiful scenery, lots of laughter, and too much food. I guess that sounds strange coming from a food blogger.
So, what do you think of when I say Seattle? Sports? Salmon? Rain? Coffee?

I had it all, sort of... Rode the monorail, saw rhe stadiums, the Space Needle, the art museum, Chinatown, Pike Street Market, ate good food, had coffee at Seattle's first Starbucks, stayed in a great hotel, and had a good massage. It was funny watching the food network in my room.  Diners, Drive-ins and Dives was having a mini marithon. One of the shows was Kansas City BBQ. (hee hee)

Then it was off to Olympia for more great food and lots of laughter with my giggle sister. Years ago we started "TOPJAL" temple of perpetual joy and laughter. It has a very exclusive membership.

Friday on the way home I think I died. But first had to ask the curmudgeon if the kitchen was still standing. He grinned slightly, and in his Droopy Dog imitation said "yes dear." of course with cook gone the kitchen was clean and shiny. Ah, this to shall pass.

Tuesday, June 5, 2012

Black Forest Cake

Well tomorrow is pot luck here at the J.O.B. They are always alot of fun. We get a a verity of yummy home-aid, semi and store bought.
We decided to do a German theme. So, we heve Brautwurst, potato salad, apple dumplings, and peach kuchen. that's mine -- see post from last week.

Also though, what reminds me of German food is Black Forest.... black forest ham, and black forest cake. ..

Here's a yummy version from


1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish


Drain cherry pie filling in a colander to remove most of the thickened juices.

Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

Monday, June 4, 2012

Grilled Steak and Sprimp Kababs


• 1 cup vegetable oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup Worcestershire sauce
• 1/4 cup prepared mustard
• 1 1/2 teaspoons coarsely cracked black pepper
• 2 cloves garlic, minced
• 1 teaspoon meat tenderizer (optional)


1. In a large re-sealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well.

2. Save a cup of the marinade in a separate dish. Cover and refrigerate until ready to use.

3. , and add your favorite meat to the rest.

4. . Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Find the original at

2 lb. beef sirloin steak (cut into 1 1/4 squares)
1/2 lb. mushrooms
1 red bell pepper cut into small pieces
12 jumbo, peeled & deveined shrimp

Tip: make sure everything is cut up in one inch pieces, or whatever the size of the shrimp is.

Grill kabobs over medium coals 15-20 minutes, basting with mixture occasionally. Makes 4 servings.

Sunday, June 3, 2012

Peanut Butter Cookies


1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, room temperature
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

For chewier cookies, bake at 300°F for 15 minutes.

Yield: Makes about 2 dozen cookies

Saturday, June 2, 2012

Turkey Enchilada Pie

A WeightWatchers recipe.


1 spray(s) cooking spray
3/4 pound(s) uncooked ground turkey breast
1 medium uncooked onion(s), chopped
1 tsp chili powder
3 Tbsp all-purpose flour
1 cup(s) fat-free skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 tsp ground cumin
3 large burrito-size wheat flour tortilla(s)
3 cup(s) fresh tomato(es), chopped
10 Tbsp low-fat shredded Cheddar cheese


Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.

Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.

Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.

Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.

Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

Friday, June 1, 2012

Glazed Lemon Bread

The recipe is presented without resizing, providing 9 servings


1 1/2 cups All-purpose flour
1 teaspoon Salt
1 cup Sugar
Peel of 1 lemon grated
1 tablespoon Baking powder
1/2 cup Whole milk
2 large Eggs beaten
1/2 cup Unsalted butter (1-stick), melted
Juice of 1 large lemon
1/2 teaspoon Vanilla extract
-- Lemon Glaze --
Juice of 1 large lemon
1/4 cup Sugar (up to 1/3 cup) (depending on amount of lemon juice)

Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.

Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.

In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)

To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.

After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.

Get BigOven's free 170,000+ Recipes mobile apps for iPhone, iPad, Android, Kindle Fire and Windows Phone!
Or view in app: bigoven://recipe/163806

Sent from my iPad