Orange Creamsicle Cake

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Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside

VANILLA CAKE

2-1/2 cups flour

2 cups sugar

1 cup vanilla creamer or milk

3/4 cup veggie oil

4 eggs, room temperature

2-1/4 tsp baking powder

1 tsp vanilla

1 small box orange jello

3/4 cup boiling water

1/2 cup cold water

In the bowl of mixer beat sugar and eggs till thickens slightly. Add flour, creamer (milk), oil, baking powder and vanilla. Beat until batter is smooth and creamy about 1 minute. Pour batter into prepared pans and bake at 350 degrees for 20-25 minutes or until toothpick inserted in the center comes out clean. Cool in pans on racks 10 minutes then turn out of pans on to racks and let cool completely .

Place 1 cake aside until ready to stack. Level the other 2 cakes once completely cooled, place them on a parchment paper lined cookie sheet. Place jello mix into a heat safe bowl. Bring water to a boil and add to jello. Stir until dissolved and then add cold water. Let jello cool about 15 minutes and pour over tops of the two cakes on the cookie sheet. Place in the fridge for about 4 hours to set.

ORANGE CREAM FILLING

1 small package Vanilla instant pudding mix

1 small package orange Jello

1 cup cold milk

1 tub cool whip

2 tsp vanilla

Place pudding mix and orange jello powder in a bowl add milk and vanilla and whisk by hand till thickened. Gently fold in cool whip let set in fridge for at least an hour or 2.

VANILLA WHIPPED CREAM FROSTING

1-8 ounce block of cream cheese, softened to room temperature

2 tsp vanilla

1/2 cup powdered sugar

2 cups Heavy whipping cream

In mixer bowl using whisk attachment add cream cheese, vanilla and powdered sugar. Whisk until creamy. Slowly add qhipping cream and beat until stiff peaks form.

ORANGE FROSTING

1 small package vanilla instant pudding

1 small package orange jello

1/2 milk

1/2 cup heavy cream

Place all in bowl of mixer and blend with whisk attachment until thickens to frosting consistency.

ASSEMBLY

Place one orange jello ribboned layer of cake on board. Top with orange cream filling. Place the vanilla cake that you placed aside on top and then top with remaining orange cream filling. Place last orange jello ribboned cake on top. Frost with Vanilla Whipped Cream Frosting. Decorate with orange frosting.

ENJOY!! πŸ™‚

 

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Oreo Chocolate Chip Cookie Dough Cake

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Preheat oven to 350 degrees. Grease and flour two 9 inch round pans.

 

Cake

2 cups sugar

1-3/4 cups flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1 cup milk

1/2 cup veggie oil

1 tsp vanilla

1 cup boiling water

Chocolate Chip Cookie Dough Filling

Adapted from The Girl Who Ate Everything

1 cup butter, softened room temperature

1-1/2 cups light brown sugar

2 tsp vanilla

2-1/2 cups flour

1 tsp salt

8 Tbsp milk

1 cup mini chocolate chips

FROSTING

1/2 cup butter, melted

2/3 cup cocoa powder

3 cups powdered sugar

1/3 cup milk

2 tsp vanilla

EXTRA’s

8-10 chocolate chip cookie dough oreos

mini chocolate chips for sprinkling

Piping bag with tip of your choice

FOR CAKE

In bowl of mixer add sugar,flour,cocoa powder, baking powder,baking soda and salt. Mix until well combined. Add eggs, milk, veggie oil and vanilla. Beat on medium for about 3 minutes. Stir in by hand boiling water. Pour batter into already prepared pans and bake at 350 degrees for 30-35 minutes until toothpick inserted in center comes out clean. Place on cooling racks in pans for 10 minutes. Turn cakes out of pans onto racks and let cool completely.

FOR FILLING

In bowl of mixer cream together butter and brown sugar. Add vanilla and beat till well combined. Add flour and salt continue to beat on medium slowly adding milk. Beat until fluffy. Place half of you mixture in piping bag to decorate cake. The other half fold in mini chocolate chips.

FOR FROSTING

In bowl of mixer stir together Melted butter and cocoa powder. Add powder sugar and milk. Alternating powdered sugar and milk starting and ending with powdered sugar, beating on medium. Add vanilla and continue to beat till fluffy.

ASSEMBLY

Place one layer of cake on cake board fill with cookie dough filling. Place second layer on top. Frost with frosting. Decorate with rest of cookie dough filling that you placed in a piping bag. Decorate with oreos and mini chocolate chips.

ENJOY!! πŸ™‚

 

 
This recipe has been linked to http://www.foodiefriendsfriday.com linky party March 28,2014

Chicken Veggie Rice Soup

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52 ounces Chicken Stock (recipe to follow) or you can use your favorite store bought stock

6 carrots, peeled and cut into coins

1 head of celery, chopped

4 skinless boneless chicken breast cooked and chopped into bite size pieces

1/2 cup rice

salt and pepper to taste

Place stock, carrots, celery and cooked chicken into a large stock pot. Β Bring to a boil. Place lid on pot and turn down heat. Let simmer until veggies are tender about an hour. Add rice Β bring back to a boil and let simmer about 20 minutes until rice is cooked. Add Salt and pepper to taste.

Enjoy!!

Chicken Stock Recipe

In a slow cooker add

3 pounds chicken wings

3 quarts water

2 chicken bouillon cubes

1 large onion,chopped

1 clove garlic, smashed

1 tsp salt

Cook on low 7-8 hours. Strain out chicken, onion and garlic. Stock is ready to use or place in the fridge for use the next day or in the freezer so you can just defrost when you are ready to use. I keep stock in my freezer on hand most of the time. If you don’t have time to make stock you can also use you favorite store bought stock. πŸ™‚

Snickers Cake

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Preheat Oven to 350 degrees. Grease and flour two 9 inch round pans and set aside.

CAKE

2 cups sugar

1-3/4 cup flour

3/4 unsweetened cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs, room temperature

1 cup milk

1/2 cup veggie oil

1 tsp vanilla

1 cup boiling water

Place sugar,flour.cocoa, baking powder,baking soda and salt in bowl of mixer. Mix until combined well. Add eggs, milk, veggie oil, and vanilla. Beat on medium for about 3 minutes. Bring water to a boil add to mixture and stir in by hand till well combined. Pour batter into prepared pans and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Let cakes cool on racks in pans for about 15 minutes. Turn out of pans onto cooling racks and cool completely.

NOUGAT FILLING

adapted from Mom-Makes.com

4 Tbsp butter

1 cup sugar

1/4 cup evaporated milk

1-1/2 cups marshmallow fluff

1/4 cup creamy peanut butter

1 tsp vanilla

1 cup chopped nut topping (I used the can of nut topping found in the ice cream topping aisle)

In a sauce pan melt butter on medium heat. Add sugar and evaporated milk. Stir until sugar is completely dissolved. Bring to a boil. Reduce heat to low and continue to cook 5 minutes, stirring occasionally.

Remove from heat add fluff, Peanut butter and vanilla, stir until smooth. Fold in nuts. Transfer to a glass bowl and let cool to room temperature before filling cake.

FROSTING

1-8 ounce block cream cheese, softened to room temperature

1/2 cup powdered sugar

1 Tbsp Creme de cocoa (you can use vanilla if you like)

2 cups Heavy whipping cream

In cold bowl of mixer with a cold whisk attachment, whip cream cheese till fluffy. Add sugar and creme de cocoa, whisk until combined. while still whisking slowly add heavy whipping cream. Whisk until stiff and desired frosting consistency.

CARAMEL and GANACHE

1/4 cup of thick ice cream topping caramel

ganache

1/2 cup semisweet chocolate chips

1/2 cup heavy whipping cream

1 Tbsp butter

Place chips in a heat safe bowl. In a sauce pan over medium heat bring cream and butter to a boil. Pour cream over chips and stir till completely melted and smooth. Cool to room temperature.

EXTRA’s

1 bag snickers unwrapped mini’s

ASSEMBLY

Place on layer of cake on board fill with nougat filling and then top with second layer of cake. Frost with frosting and set in freezer for about 15 minutes. Add Caramel slowly to top of cake, place back in freezer about 15 minutes. Pour room temperature ganache over caramel and then back in freezer at least 15 minutes until chocolate is set. Decorate with tiny snickers and nut topping if you like! πŸ™‚

ENJOY!! πŸ™‚

Baked Ziti

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Preheat oven to 350 degrees.

1 lb Ziti noodles, cooked al dente

2 cups shredded mozzarella cheese

2 cups ricotta cheese

4 cups meat sauce, I use https://crumbsinmymustachio.wordpress.com/2013/12/Genovese-Bolognese/

you can use whatever sauce is your favorite if you like

In a sauce pan heat up your sauce. In a 13×9 baking dish pour a little bit of you sauce just to coat the bottom. In a bowl mix al dente ziti noodles with the rest of your sauce. Pour half of noodle mixture into baking dish. Dallop the ricotta cheese over noodles and sprinkle half your mozzarella cheese. Place the rest of your noodles over the top and sprinkle with remaining mozzarella cheese. Bake at 350 degrees 20-25 minutes until cheese is melted. Serve with garlic bread to dip.

ENJOY!! πŸ™‚

Wedge Salad

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1 head of Iceberg lettuce, cut into 4 wedges

1 pint grape tomatoes

blue cheese for crumbling

croutons

Candied Bacon (recipe to follow)

Blue Cheese Dressing (recipe to follow)

Place one wedge of lettuce on each dish. Divide tomatoes between the four plates of wedge lettuce sprinkle with croutons. Drizzle with Blue cheese dressing and top with candied bacon and blue cheese crumbles.

Candied Bacon

preheat oven to 350 degrees. line baking sheet with foil.

8 pieces of thick bacon

brown sugar

honey

Place bacon on prepared bacon sheet. Cover with brown sugar and drizzle with a little honey. Bake at 350 degrees about 20 minutes or till desired crispiness. Remove from baking tray to parchment paper lined plate and let cool. Crumble. πŸ™‚

Blue Cheese Dressing

1 cup mayo

2 Tbsp white vinegar

1/2 tsp worchester sauce

5 ounces blue cheese crumbles

1/2 cup heavy cream

black pepper to taste

Place mayo, white vinegar, worchester sauce and blue cheese crumbles in a small bowl and mix together. Slowly add the heavy cream and stir. Add black pepper to taste. Let rest in fridge for at least an hour.

ENJOY!! πŸ™‚

French Dip

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4 lbs eye of round roast

1 bottle of beer

1-1/2 cups beef broth

1 Package Lipton dry onion soup mix

In a slow cooker add Roast,beer and broth. Sprinkle package of onion soup mix over top of roast. Cook on low for seven hours. Slice meat and set back in broth you prepare the bread.

Caramelized Onions and Mushroom

1 tsp olive oil

1 Tbsp butter

1 white onion sliced thin

1 tsp sugar

1/4 cup white wine

1/2 cup of broth from slow cooker

1 package mushrooms

In a sauce pot heat oil and butter till it shimmers. Add onion and sugar toss to coat. Cook on Medium high stirring occasionally till onions brown and caramelize. Add wine broth and mushrooms. Cook until mushrooms soften.

Bread

slice bread down the center, lightly butter and place in oven on broil till you get the toast you like.

Aujus

I always make some in a small pot to place a little on the bread and to serve some for dipping for these I placed a 1 cup of the cooking liquids in a small sauce pot and added about 1/2 cup of beef broth 1 tsp of cornstarch then brought it to a boil turned down hit and let simmer.

Assembly

Place toasted bread on plate, drizzle with au jus. Add a few slices of provelone cheese then top with caramelized onions and mushrooms. Top veggies with meat and top of bread. Serve with au jus to dip in.

ENJOY!! πŸ™‚