Lemon tarts

Want the recipe? Just refer to my keylime tart recipe on this blog and substitute limes for lemons ;). I added purple sugar to the whipped cream for a great gameday treat! Geaux Tigers!

Chocolate Chip Cake

This cake is so incredibly delicious I almost forgot about it.  I haven't made it in a while, but stumbled across it while looking through the cookbook.  Just close your eyes when you make it.  I'll just preface it with this, there is a reason this cake is so moist.

Banana Peanut Butter Bread

From the New Orleans Menu.com's Tom Fitzmorris!
This is the first hit recipe on my radio show, back in 1988. I remember sending out dozens of copies of it every week for a while. Then the interest faded, just the way it does for hit records on a music station. That didn't make it any less good. It's a terrific loaf of bread that can be eaten during a meal, as dessert, for breakfast, or for a snack.

• 4 medium, extra-ripe bananas, peeled
• 1/3 cup chunky peanut butter
• 1/4 cup softened butter
• 2 eggs
• 1 tsp. vanilla extract
• 2 cups flour
• 1/2 cup sugar
• 1 tsp. baking soda
• 1/4 tsp. salt

Preheat oven to 350 degrees.
1. Slice bananas into a blender. Puree until smooth.
2. In a bowl with an electric mixer, beat the peanut butter and butter together until smooth. Beat in eggs until completely blended. Then beat in the pureed bananas and the vanilla.
3. Combine all the dry ingredients. Add to the banana mixture a little at a time, beating until completely blended.
4. Pour batter into a nine-by-five-inch loaf pan. Bake in preheated 350-degree oven 50 minutes, or until a skewer inserted into the center comes out clean.
5. Cool 10 minutes in pan, then turn onto a wire rack to complete cooling.
Makes one loaf.

Can't wait to try it out :)

Applesauce cake

I made this tonight because I'm in the mood for fall and I wanted something with applesauce in it. This will not disappoint.
You can bake this in the suggested tube or bundt pan or you can bake it in two loaf pans or six of the mini loaf pans.

Easy Applesauce Cake (Ginger's Recipe)

2 cups granulated sugar
1 1/2 cups sweetened applesauce
1/2 cup water
1/2 cup shortening (Crisco)
2 eggs
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1 cup raisins, dusted with 1 teaspoon flour
1/2 cup chopped walnuts, optional - I don't use

1. Blend together in large bowl of mixer the suger, applesauce, water, shortening, and eggs. When blended, add flour, soda, cinnamon, cloves, allspice, salt, and baking powder. Mix well. By hand, fold in the raisins and nuts, if desired.

2. Pour into a greased and floured tube pan or Bundt pan. Bake in a preheated 350 degree oven for about 60 minutes or until the cake tests done.
Cool about 20 minutes before removing from the pan. Dust with confectioner's sugar or use your favorite glaze. Also good with caramel frosting.

***This freezes absolutely wonderfully...the cake I had frozen for many
months is just as moist and flavorful as when I put it into the freezer.
**Make now and
freeze for the holidays.
This was given to me by Jackie Bordelon from work where she got from Sharon Frye

- Posted using BlogPress from my iPhone

Easy Peach Cobbler

It's time for an update!  Sorry it's been a while.  I know.  But here's a great classic for any fruit you have on hand.  Enjoy!

1 cup flour
1 cup sugar
1 tsp. baking powder
Dash of salt
1 cup milk
1 egg
1-1/2 tsp. vanilla
1 stick margarine (I always use butter)
1 can peaches (the smaller one)
1/2 tsp cinnamon*
1/4 tsp allspice*
1/4 tsp cloves*

Melt margarine in a deep dish in oven @ 350.  Mix dry ingredients together; add milk, egg and vanilla.  Pour into prepared pan/dish.  Spread peaches.  Batter will surround peaches in a cake like crust.  Bake until golden brown.



*Optional... but makes all the difference- to me.  I'm a spice girl!
****Other fruits can be used instead of peaches.  I usually combine peaches and blueberries together.  Fabulous combination might I add.
from Pots Pans & Pioneers Cookbook Volume 3

Pumpkin Bars with Cream Cheese Frosting

I decided to make something different this year for Thanksgiving.  I absolutely loved these bars!  They are definitely a keeper.

1 cup flour
1 cup packed brown sugar
3/4 cup canned pumpkin (about 1/2 of a 15oz can)
1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
**1/2 tsp pumpkin pie spice
**1 cup mini chocolate chips

Combine flour, brown sugar, pumpkin, butter, eggs, vanilla, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl; mix well. Spoon into a 13x9-in baking pan. Bake for 20 min. Let stand and cool.

Frosting:
1 lb pkg confectioners sugar (I NEVER use this much)
1/4 cup butter, softened
3 oz cream cheese
1/2 tsp vanilla extract
milk

Combine sugar, butter, cream cheese, and vanilla in a mixer bowl; beat until blended, scraping bowl occasionally. Beating constantly, add enough milk to the frosting to achieve the desired consistency. Spread frosting over baked bars. Cut into bars.
**Sprinkle mini chocolate chips on frosting for garnish if desired

**optional...it's what I added to it first time around and it was awesomeness!
from the Junior League at Home Cookbook

Snickerdoodles!

For those of you who have heard of these cookies and love them I'm so happy to share this recipe with you. If you have no idea what these are... let me just say they are probably my most favorite cookie (next to PB) in the world! Probably because I have so many fond memories attached to them. In my teenage years I would make this cookie dough just to eat it raw. I was pretty obsessed! Enjoy. My sister just gave me my mom's recipe from an old cookbook I thought was gone forever. I'm so happy it wasn't!

1/2 cup butter, softened
1/2 cup vegetable shortening
1-1/2 cups plus 2 tbls sugar, divided
2 eggs
2-3/4 cups all purpose flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon

In a large mixing bowl with electric mixer, beat butter, shortening, 1-1/2 cups sugar and eggs until well mixed. Blend in flour, cream of tarter, baking soda and salt.

Shape dough by rounded teaspoonfuls into balls. Combine cinnamon and remaining 2 tbls of sugar. Roll balls in cinnamon-sugar mix. Place balls 2-in apart, on ungreased baking sheets.

Bake in a preheated 400-degree oven 8-10 min or until set. Let cool on wire racks.
Makes about 6 dozen cookies
from my Mom's old cookie cookbook

Pumpkin Bread {With Chocolate Chips!}

I made this last nice and it filled the house with the most refreshing aroma of fall. I can't say enough how much I love this season!

1 c butter, softened
3 c sugar
3 3ggs
3 c all purpose flour
1 tbls baking powder
1.5 tsp baking soda
1.5 tsp ground cinnamon
1.5 ground cloves
1.5 tsp ground nutmeg
1 (16oz) can solid pack pumpkin

In mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture JUST until moistened. {Very important people} Stir in pumpkin. Pour into (2) greased 9x5x3 loaf pans. Bake 350 degrees for 1 hr or until bread tests done.
from AllRecipes.com~ Shirley Sober
***Jenn's variations*** {I read several comments before selecting this recipe and did some of what they suggested with my own mix of things}
*Reduce cloves 1 tsp, added 1 tsp allspice
*Reduce to 1 c butter, added 1 cup applesauce<- calorie friendly
*2 cup white sugar, 1.5 c brown sugar

Other suggestions from website:
*Walnuts are good
*Chocolate chips are good
*Add a dash of salt (forgot to try)
*Add vanilla extract (forgot to try)
*Some said to add ginger... that wasn't for me

Now on another side note (sick of these yet)
I didn't have 2 loaf pans. I put the rest of my batter in muffin stoneware and baked for 30 min. Perfect! Also Markus says he thought this was too pumpkiny. He doesn't care for it like I do. This doesn't have a strong pumpkin flavor. It could stand to have more in it for me. It's not made with oil so you don't have that oily moistness that comes. Markus likes that better (not me). So basically this is an awesome BREAD recipe. If you are looking more for an oily banana nutish kind of bread, don't try this one.

Love, Jenn

Pizza Dough {From Scratch}!

We had a sleepover last month with the youth girls from church and we made homemade pizzas.  This is the dough we used and it's amazing!  Enjoy!

1 cup water
1 tbls olive oil
2-1/2 bread flour
1 tbls sugar
1 tsp salt
1 tsp yeast

Put all above ingredients in breadmaker (IN THE EXACT ORDER LISTED) and turn on dough cycle. Once dough has finished, some at this point would say punch down and let rise again, but I'm not so patient for that. Just saying!

Betty Crocker's Easy Red Velvet Cake

Cake

1	box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4	cups water
1/2	cup vegetable oil
3	eggs
1	bottle (1 oz) red food color
1	tablespoon unsweetened baking cocoa

Frosting

2	oz cream cheese, softened
2	teaspoons milk
1 1/2	cups whipping cream
1/2	cup powdered sugar

	Print these coupons...
	About Concordance™

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.

***Substitution

SuperMoist® butter recipe chocolate cake mix can also be used for this recipe. Use 1/2 cup butter in place of oil. 

***Success

You will need the whole 1-ounce bottle of red food color to achieve the intense red color that is characteristic of this special cake.

***Variation

For a classic red velvet cake, add 3/4 cup buttermilk, reduce water to 1/4 cup and reduce oil to 1/4 cup. All other ingredients remain the same. (Do not use dark or nonstick 13x9-inch pan.) 

 

Let me just say that this frosting is pure heaven.  I think it's my new favorite from scratch frosting.  Oh and I used more cream cheese for a more intense flavor and it was soooo... worth it.  

Potatoes Au Gratin

I made these for a friend we had over for dinner and they were awesome!  He didn't like the way they looked, but loved the way they tasted. 

• 3 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• Salt and white pepper
• 1 1/2 pounds new red potatoes cooked and sliced 1/2-inch thick
• 3 ounces grated Cheddar cheese
• 3 ounces grated Monterey cheese

Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.
from Emeril Lagasse

Hurry Up Chicken Pot Pie!

I was craving some chicken pot pie (gotta love pregnancy hormones).  But I didn't have a lot of time to whip something up to satisfy the craving.  Well this is pretty close the "real" thing.  And best part, you don't have to babysit it either!  I do think that it was better the 2nd day (aka leftovers).

• 2 cups chopped cooked chicken breast
• 2 hard-boiled eggs, sliced (I would say optional for me)
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• 1 (10 3/4-ounce) can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1 1/2 cups instant biscuit mix
• 1 cup milk
• 1 stick melted butter

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
from Paula Deen

**When I made this it was kinda runny so I would suggest throwing some flour into the liquid just to thicken it up a bit.  I don't like runny though, so it depends on your preference.
**I also used LOW SODIUM chicken broth cause me and salt don't like ea. other.  I flavored mine with Paul Prudhomme's Salt free seasoning which is absolutely essential! 

Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette

I saw this recipe and thought, hmph this out to be a fun one to try.  And it was!!!  Hubby even liked it to so it is a keeper.

This creative combination of seasoned chicken, fresh oranges, and black beans tossed with a refreshing citrus vinaigrette makes an irresistible salad.  
6 servings/serving size: 1 cup chicken mixture, 3 1/3 tablespoons dressing
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 pounds skinless, boneless chicken breasts, cut into ½-inch strips
2 cups fresh orange sections (about 2 oranges)
1/2 cup shredded reduced-fat Monterey Jack cheese
1/2 cup chopped red onion
1 (15-ounce) can black beans, drained and rinsed
1/3 cup chopped fresh cilantro, optional
1/3 cup lime juice
1/4 cup orange juice
1 tablespoon canola oil
1/2 teaspoon minced garlic
Salt and pepper to taste (optional)
6 cups mixed greens
1. Combine cumin and chili powder in large zippered plastic bag.  Add chicken, seal bag, shake to coat.
2. In large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until done, 10 minutes; let cool.
3. Transfer chicken into large bowl, add orange sections, cheese, onions, black beans, and cilantro, mixing gently but thoroughly.
4. In small bowl, whisk together lime juice, orange juice, oil, garlic, salt and pepper.  Pour over chicken mixture, tossing gently to coat.  Serve over mixed greens.
Note:  Cilantro has a distinct flavor and may be omitted if desired.
 from Holly Clegg Trim &TERRIFIC Diabetic Cookbook

Chopped Farmstand Salad

Lilly says Creativity is the keynote of this salad.  A trip to the farmer's market will reveal what's in season.  Just use this recipe as inspiration and buy whatever looks and tastes good!

1 med head romaine lettuce chopped into 1/2 in pieces
3 large ripe tomatoes, preferably a combo of different colors and varieties, seeded and cut into 1/2 dice
1-1/2 cups fresh corn kernels
1 med zucchini, cut into 1/4 in dice
1 med yellow squash, cut into 1/4 in dice
2 celery ribs, cut into 1/4 in dice
1/2 cup thinly sliced radishes
1 garlic clove, crushed
1/2 cup packed basil leaves
3 tbls red wine vinegar
1 cup extra virgin olive oil
salt and freshly ground pepper to taste

Mix lettuce, tomatoes, corn, zucchini, squash, celery, and radishes in large bowl.

With food processor or blender running, drop garlic and basil through and pulse until finely chopped.  With machine running, add vinegar, then oil.  Season with salt and pepper.  Pour over vegetables and toss well.
from Essentially Lilly a Colorful Guide to Entertaining

Frozen Sherbet Cake with Pecan Crust

You can substitute your fav Sherbet flavor if you would like.  Holy yummy for summer! 

Crust:
2/3 cup vanilla wafer cookie crumbs (crushed
1/3 cup pecans, chopped
2 tbls granulated sugar
2 tbls butter

Filling:

1 Qt lemon sherbet
1 Qt raspberry sherbet
1/2 cup heavy cream
2 tbls powder sugar
1/2 tsp vanilla extract

Fresh raspberries and mint sprigs for garnish
Raspberry Sauce


Position Rack in center of oven and preheat to 350 degrees.  Lightly butter a 9x3 springform pan.

To make pecan crust, process cookie crumbs, pecans, and sugar in a food processor until pecans are very finely chopped.  Transfer to bowl, then add butter and stir until crumbs are evenly moistened.  Press evenly into bottom and 1/2 in up sides of pan.  Bake until lightly browned, about 10 min.  Cool COMPLETELY on a wire rack.

Soften lemon sherbet by placing in a bowl and mashing with large rubber spatula.  Spread evenly in cooled crust.  Cover with plastic wrap and freeze until firmed, about 20 min.  Soften raspberry sherbet in the same manner and spread over lemon sherbet.  Cover with plastic wrap pressing wrap directly onto sherbet, and freeze until firm, at least 4 hours.  (The cake can be prepared up to this point 1 day ahead).

When ready to serve, whip heavy cream, powdered sugar, and vanilla in a med bowl with an electric mixer on high until stiff.  Transfer to pastry bag fitted with a large star tip.  Remove plastic wrap from cake.  Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint.  Slice with warm thin knife.  Serve frozen, with raspberry sauce.

RASPBERRY SAUCE:
Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 tsp fresh lemon juice in a food processor.  Taste.  Add sugar and lemon as needed, and blend again to dissolve sugar.  Strain through fine wire sieve into a bowl.  Cover and refrigerate until chilled, about 1 hour.  (the sauce can be made 1 day ahead, and then covered and refrigerated)
from Essentially Lilly a Guide to Colorful Entertaining

Curried Chicken Salad on Endive

The endive leaves are just a pretty way to serve.  If you don't have any or can't get them,  just serve on whatever you like chicken salad on.  Croissant rolls would be a great choice too!

2 (14.5 oz) cans chicken broth
2 cups water
3 boneless chicken breast halves (about 1.25 lbs)
1 mango or 2 peaches, peeled, pitted, finely chopped (about 1 cup)
1/2 cup green onion, chopped
1/4 cup slivered toasted almonds
3/4 cup mayo
1 tbls fresh lime juice
1 tsp curry powder
30 endive leaves (from 5-6 large endives)

Bring chicken broth and 2 cups water to boil in large pot. Add chicken until completely cooked through, about 10 min.  Remove chicken from broth with slotted spoon, transfer to plate to cool.  Cool to room temp about 20 min. 
Chop chicken into 1/4 in pieces, transfer chicken to med bowl.  Add mango or peaches, green onions and 1/4 cup almonds. 
In small bowl, whisk mayo, lime juice, and curry powder to blend.  Pour dressing over chicken and other ingredients in med bowl.  Toss GENTLY to combine.  Cover bowl with plastic wrap and chill until cold (least 3 hrs).
Place whole endive leaves on work surface.  Top each with 1 tbls chicken salad.  Top with chopped slivered almonds and arrange on plater.
from Essentially Lilly a Guide to Colorful Entertaining

Papaya-Banana-Orange Smoothie

One of the first things I bought as a pregnant person was a blender.  Boy I have been so happy ever since!

4 cups freshly squeezed orange juice, or best you have
4 cups chopped fresh papaya, or frozen
2 med bananas, peeled
Sugar to taste, if necessary

Combine 2 cups orange juice and all fruit in blender.  Blend until mixture is pureed.  Pour in large pitcher.  Add remaining 2 cups orange juice to pitcher and whisk to blend.  Serve into pretty glasses ;)
from Essentially Lilly a Guide to Colorful Entertaining

Cucumber-Avocado with Cilantro Soup

Haven't tried this yet, but when I first found out I was pregnant and saw this I thought, this would be amazing!

1 Large English hot house cucumber or 3 small cucumbers, peeled, coarsely chopped (about 2-1/2 cups)
2 avocados, peeled, coarsely chopped (about 2 cups)
1 med sweet onion, peeled, coarsely chopped (about 1-1/2 cups)
1-1/2 cups water
1 cup loosely packed cilantro leaves
1/3 cup fresh lime juice
1/2 to 1 whole small jalapeno, seeded, chopped
1/2 tsp ground cumin
1/2 tsp salt
Plain yogurt
Additional cilantro leaves for garnish

Combine first 9 ingredients in a blender, blend until pureed.  Thin soup with additional water, if desired.  Season to taste with additional salt, if desired.  Cover and refrigerate until cold, at least 3 hours and up to 1 day.  Ladle scant 1 cup soup into each 5 shallow bowls or teacups.  Top each serving with a dollop of yogurt and float cilantro leaves atop soup as garnish.  Serve chilled.
from Essentially Lilly's Guide to Colorful Entertaining

Sweet & Spicy Meatballs

Let me just first say there is NOTHING like homemade meatballs!  But if you insist you just don't have time, lalalala then just go buy some premade.  But know you will be sorry!

Meatballs:
3 lbs ground round (or whatever you like)
1 cup Italian bread crumbs (please don't use plain)
3 large eggs, beaten
1 large onion, minced
1/2 cup chopped parsley
4 garlic cloves, pushed through garlic press
1 tsp freshly ground pepper

Sweet & Spicy Sauce
2 tbls extra virgin olive oil
1 med onion, finely chopped
1 (8oz) jar jalapeno jelly
1 (12oz) bottle chili sauce (go easy if you don't like a lot of spice)
1/2 cup grape jelly
2 tbls soy sauce
1 tbls Dijon Mustard

To make meatballs, combine all ingredients in a large bowl.  Roll into good size balls (approx 1 tbls ea) and put on baking sheet.  Bake in a preheated 400 degree oven for about 20 min or until browned. 
***The meatballs can be made and then cooled, stored in a plastic bags and refrigerated up to 2 days or frozen for up to 1 month.  If frozen, thaw before cooking in sauce)

To make sauce,  heat oil in large saucepan over med heat.  Add onion and cook, stirring occasionally, until golden, about 5 min.  Stir in all remaining ingredients and bring to a boil.  Reduce heat to low.  Stir in meatballs and cover.  Cook stirring often until meatballs are heated through, about 10 min or 20 if meatballs are chilled.

To serve transfer meatballs to chafing dish or crock pot.  Enjoy!
from Essentially Lilly Holidays

I'm Back!

First off I have an excuse.  A really good one.  I'm pregnant!  Food hasn't been my most favorite thing as it tastes different when you are pregnant.  So needless to say I haven't been doing a lot of cooking.  Poor hubby has had to fend for himself while I crash on the couch.  But I'm over the tiredness stage and have been more open to cooking.  Now all I need is a little motivation.  Sometimes I just don't want to eat.  Not a good motivation for cooking!  But I'm trying.  So enjoy!  Got some good stuff in store :)