Tag Archives: bake

3 Ingredient Cake!

cake

These are the ingredients that you will need
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1 store bought box of white cake mix with pudding in the mix
1 cup of orange juice (pulp, no pulp, your choice)
6 oz container of non-fat Greek yogurt, plain

Spray with oil and remove excess with napkin
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Pour whole box of white cake into mixing bowl
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Pour 1 cup of orange juice into bowl
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Scoop out container of Greek yogurt into bowl. Mix well until all ingredients are well combined. Mixture is quite thick, don’t panic!
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Use spatula and pour mixture into dish, spread evenly. I used a 8 1/2″ x 6 1/2″.
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Place in pre-heated 350 degree oven. Bake for 45 min until golden brown and cake pulls away slightly from the dish.
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Like this!
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I bought some store bought orange frosting, heated in the microwave for a few seconds, and drizzled over each piece of cake, pretty!
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Spray with whipped cream, VIOLA! Ready to eat! Cake is dense and moist. A small slice should do 🙂
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ENJOY! My family loved this!

Sweet Creamed Corn Pudding

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This warm, slightly sweet corn side dish will make your taste buds happy! Easy to make too!

Ingredients
1 (14.7oz) can creamed corn
1 TBSP corn starch
1/2 cup milk (fat free, 1%, 2%, whole milk, whatever you have)
1/2 tsp vanilla
2 eggs, beaten
1/3 cup white sugar
2 TBSP melted butter

Supplies you will need:
Mixing bowl
Small baking dish
Whisk
Cooking spray (like Pam)

Mix all ingredients together, any order. Pour into greased dish. The dish I used was 5″ x 10″ (bread pan size). 350 degree’s for 45 min, or until set. Serve as a side dish with your main course. Or top with a little whipped cream for dessert. Enjoy in good health 🙂

pouring cornpouring sugarcorn starchvanillaeggsmilkpouring mixtureplacing in ovenIMG_8851

Spinach Artichoke Pizza

pizza 10 31 13
Spinach Artichoke Pizza

You can tell how yummy this is, just by looking at the picture!

Ingredients
1 (16 oz. ) homemade or store bought pizza dough*
8 oz. fresh spinach, divided
2 Tbsp. butter
2 Tbsp. all-purpose flour
3/4 cup milk
1/4 tsp. onion powder
Salt and freshly ground black pepper
1 clove garlic, minced
2 Tbsp. extra virgin olive oil, divided
4 oz. provolone cheese (1 cup, shredded)
2 oz. shredded low-moisture mozzarella cheese (1/2 cup)
2 oz. finely shredded parmesan cheese (slightly packed 1/2 cup)
6 – 8 canned artichoke hearts, drained well and quartered (don’t use marinated)
Red pepper flakes, for serving (optional)

Directions
Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp. olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
In a large saucepan, heat remaining 1 Tbsp. olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and sauté just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes. Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 – 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.
*I used half of this recipe here, I made the whole recipe then used half for this pizza and froze the other half after the first rise.
Recipe Source: Cooking Classy

For the full recipe and more pictures, visit
http://www.cookingclassy.com/2013/09/spinach-artichoke-pizza/

Loaded Baked Potato Casserole

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This is a “comfort food” recipe. Meaning that when you smell it baking in the oven, you can’t wait for it to be done, and when you eat it……oh my!

Ingredients
butter for dish
6 russet potatoes, peeled and sliced into 1/4-inch thick rounds
salt and fresh ground pepper, to taste
2 garlic cloves, minced
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
8 slices bacon, cooked to desired crispiness and crumbled
2 cups milk
1 large egg
salt and fresh ground pepper, to taste
2 tablespoons chopped fresh parsley

Instructions
Preheat oven to 375 degrees.
Rub a 13×9 baking dish with butter.
Layer half of the potato slices in dish, overlapping slightly.
Season with salt and pepper.
Sprinkle minced garlic over potatoes.
Next, sprinkle shredded cheeses and bacon.
Layer the rest of the potato slices on top, overlapping slightly.
In a separate mixing bowl, whisk together milk, eggs, salt and pepper.
Pour the milk mixture over potatoes.
Add parsley across the top.
Bake for 75 to 90 minutes, or until custard is cooked and set.
Let rest 20 minutes before cutting and serving.

Life is good, eat comfort food
Audrey~

http://diethood.com/2013/10/05/loaded-baked-potato-casserole/

Sugar Cookie

brown sugar cookies

This is a recipe that I found on Pinterest. They call it “Brown Sugar Cookie”. It’s not the traditional white dough. You do not roll this out or use cookie cutters. This is a “drop” dough, where you spoon and drop onto the cookie sheet. This cookie looks a lot like a ginger type cookie.

Ingredients
•1 stick + 6 tbsp unsalted butter
•1 3/4 cup packed dark brown sugar
•2 1/4 cups flour
•1/2 tsp baking soda
•1/4 tsp baking powder
•3/4 tsp salt
•1 egg plus 1 egg yolk
•1 1/2 tbsp vanilla
•1/4 cup sugar
•1/4 cup dark brown sugar

Instructions
1.Preheat oven to 350 and line two baking sheets with parchment paper.
2.Melt the butter in a skillet over medium heat. Allow to simmer until it starts to turn an amber color and smell nutty and fragrant. Remove from the heat to a separate bowl. Allow to cool for 15 minutes.
3.In the bowl of a stand mixer fitted with a paddle attachment, combine the browned butter and brown sugar until well-blended.
4.In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
5.Add the egg and egg yolk to the butter/sugar mixture one at a time, scraping down the sides after each addition. Mix in the vanilla.
6.Mix the flour mix into the cookie dough, stirring until just combined.
7.In a small bowl, combine the sugar and brown sugar.
8.Scoop the cookie dough into balls using a 1 1/2 tbsp cookie scoop (or just scoop it into rounded tbsps). Roll in the sugar mix and place on the prepared baking sheet. Repeat with remaining cookie dough, leaving 2 inches between each dough ball on the baking sheet.
9.Bake for 10-12 minutes or until starting to set around the edges. Allow to cool before serving.

For original recipe and more pictures
Visit joanne-eatswellwithothers.com

Potato Rounds

Potato rounds 10 23 2013

Come on, who doesn’t love potatoes?? Yes, you shouldn’t eat them too often, but when you do eat them, make the most of it. Maybe you’re having guests over and you want something different than the usual baked potato. With just a few ingredients, that you probably already have at home, you can make these puppies 🙂

Original recipe makes 4 servings Change Servings

4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon – cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions

Life is good, eat carbs (once in a while)
Audrey~

For the complete recipe visit this link
http://allrecipes.com/recipe/cheese-and-bacon-potato-rounds/detail.aspx

Lasagna Cups

lasagna cups

Photo Credit: http://www.laurenslatest.com
Lasagna Cups
yield: 12
Original Recipe: http://www.laurenslatest.com/lasagna-cups/

Another fun recipe for you! I can’t eat bell peppers because I have acid reflux, so I leave them out. If you like, you can replace with a different veggie, or just leave as is. 🙂 I hope you try this and love it.

Ingredients:
21 lasagna pasta sheets

for the sauce:
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste

for the cheese filling:
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated and divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

Directions:

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot

Mashed-Potato Spring Rolls

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Not a healthy food! But, hey, I’m American! Hahahaha! Sometimes a fried food really hits the spot! If you don’t like green beans (why wouldn’t you), you can exchange for another veggie.

Provided by: Food&Wine

30 mins total 0 mins prep Full Screen
Servings

David Chang took F&W’s Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, including turning mashed potatoes and green beans into this crispy canapé, a salute to the 1950s.

Ingredients

16 slice(s) of packaged white bread
1 cup(s) mashed potatoes
1/2 cup(s) thinly sliced cooked green beans
1/4 teaspoon(s) togarashi, see Note or cayenne pepper
Kosher salt and freshly ground pepper
1 large egg yolk mixed with 1 tablespoon of water
2 cup(s) vegetable oil, for frying
Warm turkey gravy and Sriracha chile sauce, for serving

Directions

1. Stack the bread in 4 piles and trim the crusts. Using a rolling pin, roll out each bread slice to a thin 3-by-5-inch rectangle.
2. In a bowl, combine the mashed potatoes, green beans and togarashi ; season with salt and pepper. Brush the edges of 4 bread rectangles with the egg yolk mixture. Shape 1 tablespoon of the potato mixture into a log along a long edge of a rectangle, leaving 1/2 inch on each end. Tightly roll up the bread to form a cylinder; press the ends together to seal. Repeat with the remaining bread and potato mixture.
3. In a skillet, heat the oil to 325°. Add half of the rolls and fry, turning occasionally, until well-browned, about 1 1/2 minutes. Transfer to paper towels. Repeat with the remaining rolls. Serve with gravy and Sriracha.

Life is good, try something new
Audrey~

Pumpkin Pie Crumb Bars

http://www.cookingclassy.com/2013/09/pumpkin-pie-crumb-bars/pumpkin-pie-crumb-bars-+-alt-color+srgb 10 12 13

Oh my! Here we go again! I have to share this recipe with you! You all LOVED my pumpkin cupcake recipe, this recipe is another winner!

Ingredients
1 1/4 cups all-purpose flour
1 1/4 cups quick oats (old fashioned works too)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup unsalted butter, melted
1 tsp vanilla extract

Pumpkin Pie Filling
1/4 cup granulated sugar
1/4 cup packed-light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 pinch ground cloves
1/4 tsp salt
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1 1/4 cups canned pureed pumpkin (NOT pumpkin pie filling)
1/3 cup evaporated milk or half and half
Whipped cream and cinnamon, for serving (optional)

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Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. Gently press half of the mixture into a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.

Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk. Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 – 25 minutes longer until golden on top and center only jiggles slightly. Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
Recipe Source: Cooking Classy

Life is good, eat pumpkin
Audrey~