Quest for Delish

Caramel Cake

2013-05-20T09:45:00.000-04:00

My cousin came to town and made Paula Deen's Caramel Cake and I fell in love. However I felt the frosting was just a bit too sweet for me and one reason I never make cake is all the work that is involved. So I decided to take what I love most about the cake and make a simple version.

Ready to bake

I made this cake for mother's day. I know they say you should never make something for the first time when you are serving it to guests but when I get something I want to make in my head I must make it and nothing will stop me. I stopped making cake from scratch because in the past the cake was too dense and Duncan Hines is so easy and tastes amazing. However I wanted this cake to be a little dense to be able to hold all that lovely caramel syrup that gets poured on top.

after its cooled poke lots of holes so that yummy topping can soak inside the cake.

I was worried because this recipe was not meant to be made in a 9 by 13 inch pan and while it was baking didn't seem like it was going to bake in the center as fast as it was browning on the outside. However, it baked just perfectly. All of my family loved it and each of them and myself had at least 2 servings. Try it and let me know what you think.

Ingredients

cake

1 cup of butter (room temperature)

2 cups granulated sugar

4 eggs

3 cups self rising flour

1 cup whole milk

1 teaspoon pure vanilla extract

Topping

1/2 Cup butter

1 Cup packed light brown sugar

1/4 Cup whole milk

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F. Grease and flour 9x13 inch pan.

Using an electric mixer cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Pour batter into pan evenly and Bake for 25-30 minutes or until golden brown and tooth pick comes out clean.

Topping

While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake from oven and let cool. Pierce cake layer with a toothpick over entire surface. Spread topping mixture on cake evenly and slowly to let it soak into the cake.

Let rest and serve at room temperature. The longer the cake sits the better it gets. Its probably the only cake I like with age.

Cranberry Margarita

2013-05-07T11:38:00.002-04:00

I found a recipe for a pomegranate margarita but because I already had some cranberry juice I decided to use it instead. I was worried it wouldn't be very good because sometimes cranberry juice can make a cocktail to chalky for me. However, it was absolutely delish and I would suggest it for any time of the year. Try it and let me know what you think.

Ingredients

2 oz Triple sec

1 1/2 oz tequila

2 oz cranberry juice

2 oz of fresh lime juice

1 1/2 oz simple syrup

Directions

I make this in a shaker. Pour in all ingredients in shaker with ice. Shake it up and pour in glass over ice. I make one cocktail at a time.

Creamy White Bean Soup

2013-04-29T12:11:00.001-04:00

I found this recipe on pinterest. I pinned it because it said it was made in a crock pot. However the instructions did not say anything about a crock pot. I made it anyway because it looked amazing and quite easy to make. My entire family loved it and we ate it for dinner and lunch for two days.

I changed a few things to the recipe. I was unable to find a can of southwestern corn so I bought a bag for frozen. I used cooked chicken that I cooked earlier in the morning. I also didn't use land o lakes cheese I used the store brand. Give it a try and let me know what you think.

Ingredients

1 tablespoon olive oil

1 lb chicken breast cooked and cut into bite size pieces

2 tsp cumin

1/2 tsp dried oregano

1/2 large onion chopped

1 red bell pepper diced

2 cloves garlic minced

6 cups low sodium chicken broth

3 15 ounce cans of canneli beans drained

1/2 a bag of southwestern frozen corn

16 slices deli white American cheese cut into quarters

Instructions

Heat oil in large stock pot and add onion, bell pepper and cook 3-4 min. Add garlic and cook for 1 minute. Add cumin, oregano and cooked chicken.

Stir in Broth, beans and corn. Cook until it comes to a boil. Cover and cook on low for 15 minutes. Add cheese stir until melted . Simmer and serve.

Steak Marinade

2013-04-11T12:10:00.001-04:00

I found this recipe on pinterest. There is no blog connected to it but I thought it looked oh so delish so I gave it a try. Me and the boys loved it. However next time I think I will make marinade and omit lemon juice until about the last 20 minutes of marinating it. I would like the steak to marinate all day but lemon juice is just to strong. Try it and let me know what you think. I used skirt steak but I think you could use it on any steak you like.

Ingredients
1/3 cup of Soy Sauce
1/2 cup olive oil
1/3 lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoon garlic powder
3 tablespoon dried basil
1 tablespoon minced garlic

Directions
Add all ingredients to a dish and mix together. Marinate for about 30 minutes and then grill or broil. You could use skirt steak like me or any other kind of meat you enjoy. I also think it would be great with pork tenderloin.

Grapefruit Basil Cocktail

2013-03-28T12:12:00.002-04:00

I love to make cocktails for me and my friends. I usually will make it based off of what is on sale or in season. Right now grapefruit is very cheap so I thought I would add it to the fresh basil I had in my fridge. It was a perfect marriage of flavors. You could add more vodka. 1 ounce was plenty for me and my friend but I added another shot for my husband because he likes his cocktails much stronger than me. Try it and let me know what you think.

Ingredients
1 oz Vodka
2 oz Fresh Grapefruit juice
3/4 oz simple syrup
3 leaves basil torn
1/2 cup ice

Directions
Place martini glass in freezer to chill while you make your cocktail.

In a shaker add all ingredients and shake well. Pour over chilled glass with some ice.

This cocktail is very refreshing and the ingredients makes one at a time.

Brisket

2013-03-11T14:05:00.000-04:00

I moved to NYC to be a nanny over 16 years ago. One of the coolest parts of the job was that I learned a whole lot of new traditions, religions and recipes. I had never even heard of Brisket until I moved here. I quickly learned that it is a big holiday dish especially for Passover.

I got this recipe from the lady I worked for the longest and taught me the most. I made this brisket for her family for many years and now I make it almost every Christmas for my family.

What I like about it is that it is very easy to make and it cooks on the stove top which frees up your oven for other baked goodies. I especially love it with Romanoff Potatoes because it soaks up all the yummy gravy that the roast cooks in. Try this for any occasion and I guarantee you and your guests will be very happy.

Ingredients

2 onions sliced
1 clove garlic minced
3 Tablespoons Canola Oil
3 to 4 lb brisket
1/4 cup water
2 teaspoons White Vinegar
1 tablespoon brown sugar
1/2 tsp salt
3 tablespoons ketchup
2 bay leaves

Directions

In a large pan brown onions. Once they are brown take one minute to brown garlic with onions. Remove onions from pan. Salt and pepper Brisket and Brown it on each side in the same pan. While it is browning add all the other ingredients in a bowl. After meat is brown add onions and garlic and sauce to the pan. Cover and simmer on low for 2 1/2 hours. Serves 6 to 8.

Most important thing to remember if you have never cooked brisket or any type of meat like it is that when you slice it you cut against the grain. This meat comes out perfect and super tender every time.

Artichoke Dip

2013-03-06T16:32:00.003-05:00

I've been meaning to post this recipe for quite some time. It is my most requested recipe and anybody who has tried my artichoke dip wants me to make it for every occasion. I got this recipe from a friend a long time ago. She brought it to our party and now I make this at most of our holidays.

The reason I haven't posted it is that I can't seem to get a photo of it that really shows just how amazing it is. This photo was taken before it was baked and doesn't give it any justice. My mouth is watering as I write this post because it is a ooey gooey dip with many chunks of artichokes, spicy chilis and jalapenos. If you don't like it spicy this is not the dip for you. This dip does come with a warning. If you make it you will be asked to make it all the time. Enjoy.

Ingredients

1 can of 14 oz artichoke hearts

1 can of 4 oz chopped green chilis (drained)

1 can of 4 oz chopped jalapenos (drained)

1 bar of cream cheese softened

1 cup mayo

2 cups grated parmesan (reserve 1/4 cup for the top)

Directions

Pre heat oven to 350

Put all ingredients in a large bowl and and mix together until all is incorporated. Pour into a 9x9 baking dish and sprinkle the remaining cheese on the top. Bake at 350 degrees for 30 min or until bubbling and golden.

Easy Cinnamon Sugar Doughnut bites

2013-02-28T10:58:00.001-05:00

I found this idea on pinterest. I wanted to use the same biscuits they used but was unable to find honey butter biscuits at any of my local stores. However I found these at my favorite discount store Aldi and I have to say they were a huge hit with my family. I remember making these when I was a kid as an after school snack at my friend Victoria's house. These were lovely because they are crispy on the outside and soft in the inside. Try them and let me know what you think.

Ingredients

1 package of store bought flaky biscuits

1/2 cup sugar

1 tsp cinnamon

1 1/2 cups vegetable oil

Directions

Heat oil to 200-240 degrees. Cut each biscuit into fours. Drop into oil and cook for a couple of minutes. Flip once one side is brown. Once both sides are brown remove from oil and place on paper towels to cool. Add to cinnamon and sugar mixture before all the way cooled to so the sugar sticks to the doughnut bite.

Serve once they are cooled because the are best eaten fresh.

Hamburger Dip

2013-02-22T11:09:00.001-05:00

My mother has been making these for me for as long as I can remember. I am a huge fan of a good french dip and a hamburger dip is a great substitution. When I moved to NYC I was amazed to find they don't even know what a french dip is. I had to slowly introduce my husband to them and now he loves them but not as much as me.

My kids love hamburgers but they don't love dipping them in au jus so I make hamburger dips for Ben and I and regular hamburgers for them. I hope one day their taste buds will change and they too will love these.

The trick to them is the bread. You need a good crust on the outside and soft in the inside hoagie roll. That way when you dip it, the bread doesn't get too soggy. And don't over dip. I hope you try these and like them as much as me.

Ingredients
1 lb ground beef
1 packet of au jus
3 hoagie rolls
6 slices of sharp cheddar cheese
butter for bread
salt and pepper

Directions

Add packet to medium pot and follow directions. Heat while you make burgers.

Pre heat griddle. Separate ground beef into thirds. Form patties into oval long burgers the same shape as bun. Salt and pepper each patty and when the griddle is hot place each patty on and cook for 4 minutes depending on thickness.

Flip burger and add cheddar cheese and cook for another 4 minutes. Don't be shy with the cheddar. Butter each side of the hoagie and toast in broiler for about 2 minutes.

Assemble sandwich cut in half and add au jus to small bowl on the side.

Trader Joes Corn and Wheat Tortillas

2013-02-12T09:54:00.000-05:00

I am a huge fan of Trader Joes. I was there with my family this summer in Seattle and they were giving out samples of salad and these tortillas. I was instantly in love and went back for about 5 more samples and then I bought a package.

I love them because they are soft and pliable. I love corn tortillas but find they fall apart very easily. These have wheat in them so they have that great corn taste and are also soft. Now my sad news is that I am back in NYC and have been to Trader Joes a dozen times since summer and they don't carry these lovely treats. I am hoping that they will realize how wonderful they are and bring them to my local store soon.

Check out your store and if you see them try them. I promise you will be happy. And let me know what you think.

Crockpot Chili

2013-02-07T13:54:00.001-05:00

My sister Brandi has been telling me about this chili recipe for quite some time. Her and my other sister Lindsy make it all the time and said my dad loves it. Well its safe to say my dad is a bit picky so I had to try it for that reason and because it just seemed so darn easy. I am always looking for a good crock pot recipe because with two kids it can be very hard to make dinner every night.

Well we all loved it and am looking forward to making it again. Maybe next time I will add two cans of everything like she recommended so I can freeze some for a later date. Try it and let me know what you think.

Ingredients

1 CAN OF TOMATO SAUCE
1 CAN OF PETITE CHOPPED TOMATOES
1 SMALL CAN OF CHOPPED CHILI PEPPERS
1 CAN OF CHILI BEANS (sometimes 2 cans)
1 CAN OF PORK AND BEANS
1/2 ONION - diced
1 LB OF GROUND TURKEY
1 PACKET OF CHILI SEASONING

Directions

Add all the cans with juices to the cold crock pot and then turn on. Then I chop the onion and throw it into a hot pan with a little oil til they are soft and then brown the turkey until no longer pink. Then I add the chili seasoning to the turkey/onion mixture and then pour all of it into the, hopefully hot, crock pot. Cook on low all day or high for 4-6 hours.

Salisbury Steak

2013-02-05T10:05:00.002-05:00

My son loves Salisbury Steak with mashed potatoes. I totally understand because I too loved it as a kid but I never had someone make it for me. I either had it in the cafeteria or in a tv dinner. I had tried to make it a few times and Coolidge was very happy with what I came up with but I was not. I kept searching and found a recipe on Tasty kitchen by a blog called Meeshie's mom. It got 5 stars and I found it was just what I was looking for, so I gave it a try. It was just what I hoped it would be so I want to share it with all of you. I altered it a bit because my son doesn't like certain things.

Ingredients

1/4 cup onion finally diced or even grated

1 clove garlic minced

3 tablespoons of butter

1 1/2 lbs ground beef

2 eggs

1/2 cup bread crumbs

1 tablespoon of dried parsley

1/4 cup butter

1/4 cup flour

2 cans low sodium beef broth or beef consomme

Saute garlic and onion in 1 tablespoon of butter until translucent. Set aside and cool.

Mix beef, eggs, bread crumbs, dried parsley, and onion mixture. Form into patties.

Saute patties in 2 tablespoons butter. Brown on both sides and becareful when flipping because they will be delicate. Place in roasting pan or casserole dish.

Preheat oven to 375 degrees. In a skillet melt 1/4 cup butter. Add 1/4 cup flour and cook until flour is cooked through and resembles wet sand. Slowly add beef consomme 1/3 at a time whisking each time and simmering for about 30 minutes.

Pour gravy over patties and bake at 375 degrees for 45 minutes.

Makes about 5 to 6 patties depending on how thick you make them.

Ravioli with Pesto Cream Sauce

2013-01-31T10:30:00.001-05:00

I love pesto and could add it to almost every dish and be completely happy. I have added it to the filling in my stuffed shells, sandwiches, and in any cream sauce. I don't make my own pesto. I would love to make my own but it just seems so expensive to make it. It cost over $8 dollars just to buy a small package of pine nuts and I bought a huge container of pesto at Costco for $8.99 the other day.

I added pesto to my cream sauce and poured it over mushroom ravioli. It was so delish and very easy. Your kids will love it. Give it a try and let me know what you think.

Ingredients
2 heaping tablespoons of pesto sauce
1 1/2 cups heavy cream
salt and pepper
Parmesan cheese for the topping (optional)
12 mushroom ravioli or any pasta of your choice.

Directions

In a stock pot boil water and add ravioli. Cook according to package.

In a large saute pan add pesto sauce. heat up just a little and then add heavy cream and salt and pepper. Cook and allow to thicken up about 5 minutes. Pour over ravioli with a little parmesan cheese on top.

Easy Homemade Chicken Soup

2013-01-09T11:33:00.000-05:00

I have bought chicken soup at Whole foods for years and paid a pretty penny every time. I went there a few days ago and they didn't have there soup out just yet. I decided I could make my own and save my self a ton of money. I was worried it would be too bland and it would have to cook all day. Well I was wrong it only took 30 minutes an it was very tasty. Next I'm going to attempt to make my own stock. As a kid I loved Lipton's chicken noddle soup so I added cut up pieces of thin vermicelli. Try this and let me know what you think.

Ingredients

2 tablespoons olive oil

20 baby carrots cut up into bite size slices

1 large cooked chicken breast cut up

1 onion diced

2 cloves garlic minced

5 sprigs of thyme

2 1/2 quarts chicken stock

1 1/2 cups cut up vermicelli

salt and pepper

Directions

In a large stock pot add 2 tablespoons of olive oil. Add onion and cook for 2 minutes. Add garlic and carrots and cook 6 minutes.

Add Chicken and Stock and thyme and simmer. In another pot boil water and cook any noodle you desire. I add thin vermicelli because I don't like my noodles to thick. Just under cook the noodles because they will cook more in the soup. Simmer until carrots are just tender and then serve. taste and then add salt and pepper if needed.

I didn't add celery for two reasons. One because my kids don't like it and then I have to fish there's out but also I didn't have any. You can add any thing you like to this soup.

2012 Favorite recipes

2013-01-01T18:26:00.001-05:00

It is New Years Day and I thought it would be fun to post the top 5 recipes that viewers seem to enjoy checking out and cooking. It has been a lot of fun writing the blog and getting feed back from others who have made the recipes I have posted. I am excited for 2013 and adding even more great recipes for appetizers, dinners, and even cocktails. Check out these recipes and let me know what you think and if any of them are your favorite.

The one recipe that reached a 1,000 views and seems to be the most popular is Olive Garden Dressing.
It is one of my favorites also. I like it because it is like a creamy Italian dressing that works on many different salads.

#1 Olive Garden Dressing

The other favorite is my chili recipe. It is very close to a 1,000 views and is quite simple to make. I have made this for my annual soup swap and some of the members ask me to make it the following year because they love it so much.

#2 Chili

My Ultimate Chocolate Chip recipe seems to also be a big hit on my blog. I am not surprised because it took me years to figure this recipe out and now I make them over and over to the point that I have memorized it.

#3 Ultimate Chocolate Chip Cookie

This Ravioli with Garlic Cream Sauce is a favorite of mine and my family so I am not surprised it is also on the top 5 list. It is super easy to make and your friends and family will think you are a chef because of how fancy it looks and taste.

#4 Ravioli with Garlic Cream Sauce

My Popcorn with Nutritional Yeast Flakes recipe has become quite a hit on pinterest and google. I think it is because of the Nutritional flakes. I can't tell you how addicting this popcorn is and how good it is for you. Try it and let me know what you think.

#5 Popcorn with Nutritional Yeast Flakes

Weenies in a blanket

2012-12-27T13:14:00.000-05:00

My mother started making these when I was a teenager and they have become a staple appetizer at my house on Christmas day for many years after. I now live in NYC and am not home for the holidays so to help with my homesickness I make these every year for my kids and guests on Christmas eve.

They are really easy and taste so much better than the ones you buy in the frozen section. I have tried many frozen cocktail weenies at Trader Joes and Costco and all of them have this weird after taste I don't enjoy. Once you make these you will also feel the same way.

These are great for any party/get together you will have. Your guests will gobble them up so fast you will have a hard time getting one yourself. Give them a try and let me know what you think.

Ingredients
1 package of cocktail weenies (my favorite is Nathans but Hillshire is also good)
1 package Pillsbury Crescent rolls.

Directions

Pre heat oven to 350 degrees. Line a baking sheet with parchment paper.

Unravel Crescent rolls. Cut each triangle into 5 small pieces and roll each weenie with that pieces. Line them up on the baking sheet and bake for 15-20 minutes or until golden brown.

I dip mine in yellow and spicy mustard but for kids you can add ketchup.

http://cookingcontestcentral.com/blog/

Cleaning Cast Iron Skillet

2012-12-20T10:18:00.000-05:00

Cleaning a cast iron skillet can seem quite difficult but it is actually quite easy and if you take good care of it, it will last you many life times.

I received my first cast iron skillet as a wedding gift. I thought it would be great because it was not seasoned and I was so excited to season it myself. I followed the instructions and and failed miserably. For some reason it came out sticky and stayed sticky. No matter what I did I couldn't get the sticky substance off. I got fed up and gave it away and stayed away from those pans for a very long time.

About 8 years later I went to the Martha Stewart Show and they allowed the audience to ask questions. I asked what I did wrong with seasoning my cast iron skillet and she said why would you ever buy one not seasoned. That wasn't exactly the answer I expected but I realized then I need to go and get a seasoned one immediately.

I received one as a gift last year and absolutely love it. It makes the best burgers and steaks. If you don't have one you should get one. They are inexpensive and perfect pan for heavy duty cooking.

Here are my tips on cleaving them. I watched an episode on Martha Stewart of a man showing how to clean them and now I am no longer afraid. I used to clean it with kosher salt because I was afraid soap would ruin it. Well he used soap on his and he makes these pans for a living so I figured he must know.

Step 1. After you soaked the pan with super hot water take a brush and a little soap and scrub off all the bits stuck on the pan and rinse with hot water.

Don't be shy it is a very sturdy pan and can handle quite a bit.

Step 2. Rinse all the soap and bits off with very hot water.

Step 3. Dry it immediately and thoroughly. Water will rust your skillet so it is essential to dry it.

Step 4. Add a little vegetable oil in the pan to season it. It is important to season it after every wash so it stays nice for you for years to come.

Step 5. Use your paper towel and rub the oil into the pan thoroughly. It seems strange and once rub in all the way it is not sticky and ready to use for your next use.

Voila!!!

Pecan Bars

2012-12-12T12:08:00.001-05:00

I have been making these for years but this year I made them for The Great Food Bloggers Cookie Swap. I love them because they are very easy to make and simply Divine. I wanted to make something that could handle shipping and still taste great as the day I made them. By participating in this swap I received the names of 3 bloggers that I had never heard of to send a dozen cookies to each of them. And I also received a dozen cookies from 3 bloggers. It was so much fun to get such yummy cookies in the mail. My family enjoyed opening the boxes to see what lovely cookie we would receive. Each of the ladies took great care in making them and shipping them to me.

I hope the ladies I sent them to were as happy with them as me and my family were. My son Coolidge was sorry to see them go. I promised some yummy cookies were coming in the mail. I had a lot of fun swapping cookies with complete strangers.

I got this recipe from one of my favorite food magazines "Everyday Food." Try it and let me know what you think. I feel they freeze well too so you can pull them out and serve them to your guests later.

Ingredients
For the Crust

1 1/2 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into small pieces
1 large egg, lightly beaten

For the Filling
1/2 cup unsalted butter
3/4 cup packed light brown sugar
1/4 cup light corn syrup
1/4 cup heavy cream
1/4 teaspoon salt
8 ounces about 2 cups pecans

Directions

Make the Crust
1. Line 9 inch square baking pan with foil. In a food processor, pulse flour, sugar and salt to combine. Add butter, pulse until mixture resembles coarse meal. Add egg, pulse just until a dough forms. 2. Transfer dough to prepared pan, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes. Preheat oven to 375 degrees. 3. Prick bottom of dough. Bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make the Filling
1. In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes. 2. Remove pan from the heat. Whisk in cream and salt; mix in pecans.

Assemble and Bake
1. spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (Create as flat a surface as possible). 2. Bake until bubbling and amber colored, 18-22 minutes. Cool Completely in pan. 3. Using foil lift cake from pan; peel off foil. With a sharp knife cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

Crust ready to bake

Ready to cut into bars

Ready to be shipped

Meat Sauce

2012-12-04T08:30:00.001-05:00

When I moved to NYC the only way I knew how to make meat sauce was to brown beef and add Prego.
I worked for a family who made unbelievable sauce and showed me how to cook pasta al dente. After watching him and the food network I realized that making sauce was one of the hardest things to make if you don't know what you are doing. And with the right ingredients it is also the easiest.

When I first tried it I couldn't believe how bland it was and I had to add A LOT of salt. However once you learned how to make it you realize it is so easy and much better than any jar sauce out there. I am not opposed to jar sauce and here in NYC there are some very tasty ones out there. I showed my sister Brandi just how easy it is when she was here to visit and her and the kids gobbled it all up. Try this sauce and let me know what you think.

Ingredients
1 lb ground beef
2 (16 ounce) cans of tomato sauce
1/2 cup chopped onion
2 cloves garlic minced
1/4 cup red wine (if you have it)
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1 tsp all spice
1 tablespoon sugar
1 tablespoon Parmesan cheese

Directions

In a large pan add ground beef, break it up with spoon and brown on high heat. Cook for 2 minutes and then add 1 teaspoon salt, pepper and oregano. Cook another 2 minutes and add chopped onion. Once the meat is cooked through add minced garlic and all spice and cook 1 minute. Add 1/4 cup red wine (if you have it) and cook 2 minutes.

Add tomato sauce another teaspoon of salt and pepper and oregano. Simmer and cook for 10 minutes. Add sugar and cook another 10 minutes. Add parm cheese and simmer while you cook pasta.

Cook pasta according to directions and do not over cook. Serve sauce over pasta and add more grated cheese to the top.

(The red wine is not essential but adds another great flavor if you have it)

Chicken Parmesan Sandwich

2012-11-28T09:43:00.000-05:00

We used to buy these at the deli up on Broadway at least once a week. Sometimes it would be super delish and sometimes it was just alright. I had some leftover sauce from pasta I made a couple nights ago and decided to make chicken parm sandwiches. They turned out so well that now I can't even imagine gambling on the deli anymore. My husband and Coolidge just loved them. I think next time I might add parmesan cheese to the butter spread.

Try them and let me know what you think.

Ingredients

Basic Tomato Sauce
2 hoagie rolls
2 thin chicken cutlets
3 oz shredded mozzarella cheese
3 tbs butter
2 cloves garlic minced
1 tsp Italian seasoning
3 eggs
1 1/2 cups bread crumbs
1/4 cup parmesan cheese
1/2 cup flour
salt and pepper

Directions

Cook chicken just like we did in Chicken Parmesan and set aside.

In a small bowl add 3 tbs butter, minced garlic and Italian seasoning. Mix it together and spread it on the hoagie rolls. Place them under the broiler until lightly toasted.

Add chicken to the bottom side and place shredded mozzarella on the chicken and place back under the broiler until cheese has melted. Then add sauce to the top of the chicken and then top side of bread and cut in half and serve.

Chicken Spaghetti

2012-11-19T13:36:00.002-05:00

I am a huge fan of The Pioneer Woman's cooking show. I think what draws me there most is that she cooks for a busy family and I can relate. I first saw this recipe on her blog and they way it is described on there I didn't find it appealing. Then I watched her make it on the Foodnetwork and my mouth started to water so I thought I have to give that a try. I went to her blog to get the recipe and realized it wasn't the same. I went to the Food Network and it was different so I printed it instead and made it for my family.

My kids are not fans of cheesy pasta so I took this recipe and put it in two small 9X9 pans instead of one 9x13 pan. One I put in the freezer and the other me and my husband devoured. Luckily there was some left over for another night because it was big hit. I also loved that I could take the other half out of the freezer on a day I just didn't feel like cooking.

I wish my kids were like Ree's but they are just not willing to eat everything I make. So when they wont eat cheesy pasta I make them plain pasta with a little butter. I also changed the recipe slightly so if you want it exactly like hers click her name above and it will take you there.

Ingredients

2 heaping cups cooked chicken

1 pound spaghetti cut into 2 inch pieces

2 cans cream mushroom soup

2 1/2 cup grated sharp cheddar cheese

1/2 of a large onion finely chopped

1 cup low sodium chicken broth

1/4 cup diced green bell pepper

1/4 cup diced red bell pepper

1 tsp seasoned salt

1/8 tsp Cayenne pepper

salt and pepper

Directions

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil and cook spaghetti for 9 minutes. Do not overcook, if anything slightly under cook it. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup chicken broth, adding an additional cup if needed. You don't want it too dry.

Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

Ready to freeze

Sukki's Chicken Samosas

2012-11-08T16:31:00.000-05:00

I discovered these lovely samosas when I was at Costco last summer. I love when they do samples because I am always afraid to buy a huge box of something I may or may not like. The best part of these samosas is the chutney that you dip them in. I used it on my chicken the next day. It was full of garlic and cilantro...what more could you want.

You can find these at Costco even though mine stopped selling them. I still go past the freezer section every time I am there hoping they will get there senses back and start selling them again. My mother just reported to me that they sell them at Trader Joes now. My mouth is watering just thinking about them. Give them a try and let me know what you think. I think they would be a great appetizer for Thanksgiving and Sunday football games.

Mom's German Chocolate Cake

2012-11-05T10:06:00.002-05:00

I can't believe I started this blog one year ago. It is amazing a year has already gone by. I was posting my dishes on facebook and a friend of mine said you should start a blog. It made sense because I was getting many requests for recipes and this way I didn't have to send them out individually and you could go back as many times as you wanted. Now it has been a year and my first recipe was Fettuccine Alfredo.

The best part of starting this blog is how many new food blogs I have discovered in the process. I found so many amazing recipes from other bloggers and I also discovered pinterest along the way.

Today I am posting my mom's German chocolate cake because it is very special to me. My mom has been making it since I was a kid and she only makes it once a year if we are lucky. It does take a lot of work but after you take one bite you know it was worth every minute. This cake is super moist and full of flavor. I also love this cake because one year she made it and I was the one who taught her how to fold in the egg whites. My mother has been teaching me how to cook my whole life and it is nice to be the one teaching her a thing or two. Don't be intimidated by all the steps in this cake because it goes a lot faster than you think and it is all worth it when your guests are oooooing and awwwwing while they eat it.

Ingredients for the cake
1 (4 ounce) package of Bakers sweet German chocolate
1/2 cup boiling water
1 cup Butter
2 cups sugar
4 eggs separated
1 teaspoon vanilla
2 1/4 cups all purpose flour (sifted)
1 teaspoon Baking soda
1/2 teaspoon salt
1 cup buttermilk

Directions

Pre heat oven to 350 degrees

Grease three 9inch pans and then flour. Then line the pans with wax paper to help remove cakes easily.

Break chocolate into pieces and pour 1/2 cup of boiling water and stir until melted then cool.

Beat butter and sugar and then beat in 4 egg yolks.

Stir in vanilla and melted chocolate.

Mix flour, soda and salt in a large bowl and the beat in chocolate mixture alternating with butter milk.

Beat egg whites until stiff peaks form. Fold this into the Batter and Pour into three pans equally.

Bake at 350 degrees for 30 minutes or until tooth pick comes out clean. Cool at 15 minutes but make sure cake is cooled completely. Don't remove until you are ready to assemble. (You can make these cakes the night before and let them stay in pan until you are ready to assemble the next day.)

Ingredients for Coconut Pecan Frosting

1 1/2 cups of sugar
1 (12 ounce) or 1 1/2 cups can of evaporated milk
4 slightly beaten egg yolks
3/4 cup butter
1 1/2 teaspoon vanilla
1 1/2 cups pecans chopped
2 cups coconut flakes sweetened.

Directions

In a sauce pan add evaporated milk, sugar, egg yolks, butter, and vanilla. Cook and stir over medium heat until thickened. Remove from heat and stir in nuts and coconut. Cool until thick enough to spread. should make about 4 1/2 cups frosting.

Spread coconut frosting on each layer of cake.

Ingredients for Chocolate frosting

4 tablespoon butter
4 tablespoons Hershey's cocoa
4 tablespoon water
2 cups confectioner sugar

In a small sauce pan melt butter over low heat. Add cocoa and water and stir until mixture thickens. Do not boil. Add confectioner sugar beating with whisk until smooth.

Spread chocolate frosting around the edge of the cake. You don't have to add this but me and my mom love the chocolate frosting. It just adds that extra touch.

Sweet Tea II

2012-10-29T12:52:00.000-04:00

I had created a sweet tea recipe on this blog a few months ago but recently found another recipe on pinterest and was intrigued with this interesting ingredient (baking soda). I had to try and it and was amazed at how great it tasted. We have been buying Gold Peak's sweet tea every time it was on sale but it goes fast and it is still quite expensive. This recipe I found from The Budget Savvy Diva tasted just like it and cost me nickles to make. The crazy ingredient was 1/8 tsp of baking soda to cut the bitterness. I have to say it does exactly that. First I made it just as the way she wrote the recipe and then I cut the sugar down because I don't like it super sweet. I haven't bought store bought tea since. Give it a try and let me know what you think.

Ingredients

2 cups of boiling water
6 tea bags
3/4 cup of sugar
1/8 teaspoon of baking soda
6 cups cold water

Directions

Boil 2 cups of water. Turn off heat and stir in sugar to dissolve. place tea bags in water and let it sit for at least 15 minutes. Pull out bags and add baking soda and stir. Add 6 cups cold water and pour into a pitcher. Serve over ice immediately or chill in refrigerator.

My family can't even tell the difference between it and the store bought version. So happy to be saving the money.

Blackberry Cobbler

2012-10-26T14:13:00.001-04:00

I Turned on the food network about a year ago and saw my very first episode of The Pioneer Woman. She made this Blackberry Cobbler. I am usually not a big fan of cobbler I tend to like a crisp more but this was a recipe I couldn't get out of my mind. I waited until blackberry season to give it a try and made it over the summer TWICE.

It was so easy and so good that I had to make it more than once and I had to share it with all of you. I had never used self rising flour so it was the one thing I had to run to the store to get and was worried I wouldn't be able to find it in a regular grocery store but they had plenty. Most of us do not have fresh blackberries right now but you can make it with frozen also. Try it and let me know what you think.

Ingredients

1/2 stick of butter

1 1/4 cups plus 2 tablespoons sugar

1 cup self rising flour

1 cup whole milk

2 cups fresh or frozen blackberries

whipped cream and or ice cream for serving

directions

Preheat oven to 350 degrees. Grease a 3 quart baking dish with butter.

In a medium bowl , whisk 1 cup sugar with the flour milk. Whisk in the melted butter.

Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blueberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream.