Red Velvet Cake - Repost

As red velvet cake is so bright and festive, i'm posting is again for the holiday season! I frost it with a light airy, cream cheese frosting. DELISH!!!!

Whatever you're celebrating this time of year, May Your Days Be Merry And Bright!

Super Moist Red Velvet Cake
2 1/2 c. flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 c. sugar
1 c. buttermilk
1 teaspoon apple cidar vinegar
1 3/4 c. vegtable oil
2 eggs
1 teaspoon vanilla
1 (1oz) bottle of red food coloring

Preheat oven to 350. Mix everything thoroughly in a bowl. Pour into 2 or 3 round cake pans. Bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean.

==========================

Cream cheese frosting

1 8oz pkg cream cheese
1 Tablespoon milk
1 teaspoon vanilla
4 c. powdered sugar

Pumpkin Cake Recipe

This cake is an AWESOME fall treat. This recipe and the Red Velvet Cake recipe are my faves for the Fall/Winter season!

Pumpkin Cake Recipe

1 c. vegtable oil
3 eggs
1 (15oz) can of pumpkin
1 teaspoon vanilla
2 1/2 c. sugar
2 1/2 c. flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 350. Mix oil, eggs, pumpkin and vanilla. Then mix in remaining
ingriedients. Bake approximately 35 minutes.
===========================

Cream cheese frosting

1 8oz pkg cream cheese
1 Tablespoon milk
1 teaspoon vanilla
4 c. powdered sugar

Mix together thoroughly. Frost cooled cake.

Summer Salsa

One of my favorite things about summer is making fresh salsa. This recipe can be tweeked to meet your needs and the needs of your family.

Here is the basic fresh salsa recipe

Basic Salsa
2 cups chopped tomatoes
1/3 cup chopped yellow, green or white onion
2 tablespoons fresh chopped cilantro
2 tablespoons lime juice
1 to 2 jalapeño
Salt to taste

Now that recipe is amazing and delicious as is. BUT there are some variations that really take it to the next level!

Thick Salsa
Same recipe as above + 1 6oz can of tomatoe paste

Tropical Salsa
Same recipe as above, but instead of tomatoes use fresh pineapple, peaches or mango.

Salsa Add In's

• Steam one fresh ear of corn. Cut the corn from the cob and stir it into the basic salsa.
• Drain and rinse 1 can of black beans. Add to basic salsa
• Use a combination of tomatoes and mangos or tomatoes and pineapple.
• If you like your salsa sweet, stir in a teaspoon of sugar

This recipe is only limited by your imagination!!!!

Oatmeal Raisin Spice Muffins

Last night we did breakfast for dinner. I had a few of these yummy muffins in the freezer. Once thawed, I grilled them with a tiny bit of butter. YUMMY!

1 egg
3/4 c. milk
1/3 c. vegetable oil
1 c. flour
1 c. oatmeal
1/3 c. brown sugar
3 tsp. baking powder
1 tsp. salt
1 c. raisins
1/4 tsp. nutmeg
1 tsp. cinnamon
1/8 tsp. all spice
1/4 c. chopped nuts

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups (2 1/2 x 1 1/4 inches). Beat egg, stir in milk and oil and raisins. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown about 20 minutes. Immediately remove from pan. Makes about 1 dozen.

Fried Spaghetti - a GREAT way to get rid of left overs

When I was a kid my mom used to make fried spaghetti from time to time. She used bacon grease and it was greasy, spicy and wonderful! I like the idea of this quick treat but it needed a bit of a re-do.

Listed below is the recipe that I made from my family last night. This is a quick and easy version and I didn't really measure anything. I used the leftovers that I had on hand.

In a large skillet I heated olive oil, sliced onions, thinly sliced carrots and red peppers. To get the carrots nice and even, I used a veggie peeler and sliced them lengthwise.

Once the veggies were tender I added fresh garlic, cooked (drained) spaghetti, chili powder -you could also use crushed red pepper flake (to taste) and ketchup. Sometimes I used left over jar pasta sauce. Don't add too much ketchup. Just enough to thinly coat the pasta.

I toss everything around in the pan until it is evenly heated and serve.

That's it!

The ketchup cooked into a slightly sticky, sweet and spicy sauce. My youngest ate 3 plates!

Hey it just occured to me that you could easily do this is a wok! I used an iron skillet and it worked out just fine!

Ketchup - Big Batch Recipe

I just posted the directions on how to do a big batch of ketchup size and how to fill the bottle. I just realized that I failed to post the recipe for making a big batch.

Here it is:

This recipe will give you approximately 24 oz of the red stuff.

ENJOY!

Homemade Ketchup - Big Batch!

2 - 12 oz cans Tomato Paste

1 1/3c. cup tap water

1/3 c. vinegar

1 teaspoon dry mustard

1 teaspoon cinnamon

1 teaspoon salt (seasoning salt works well too)

1/8 teaspoon cloves

1/8 teaspoon allspice

1/8 teaspoon chili powder

3/4 cups brown sugar

Mix and enjoy!

More about Ketchup

One of my favorite kitchen tips is making homemade ketchup. I LOVE the idea that I know what my family is eating. Plus it's easy and inexpensive.

The only of the downside of making my own is #1-it can be tricky getting it into the bottle and #2-if I'm short on time it can be a pain in the neck to find and measure out everything I need. So I have come up with a solution to solve both problems.

I have created for myself a "ketchup spice mix". Basically I mix all of the dry ingredients in a Ziploc bag ahead of time. When I need a new batch of ketchup I add the wet items and I'm good to go.

Also, I'm trying to add more pictures to this blog so I photographed the process in my kitchen this morning.

===========

First, I gather all of the spices that I will need to make a big batch. I usually make enough to fill a large ketchup bottle (approx 20 oz.).

Next I put the brown sugar and all of the spices to a Ziploc bag.

That's it for the first part! I label the bag of spices and store them in a cool dry place; namely my kitchen cabinet!

=================

Now I don't know about your house but at my house we ALWAYS need more ketchup. I have 4 sons who enjoy a squirt of the red stuff on EVERYTHING!!! So when our ketchup bottle is getting a little light I pull out my bag of ketchup spice and get to work.

To the bag of spices I add: 2 large (12 oz.) can's of tomato paste, the water and vinegar.

Next I gentle release all of the air from the Ziploc bag and seal. Squeeze to mix. Be careful not to burst open the bag.

Next lay the bag flat on the counter and squeeze the ketchup away from one corner. Use scissors to clip the tip of the bag.

Now gather the end of the bag together to form a spout.

Slide the spout down into the your empty ketchup bottle.

From the top of the bag gentle squeeze the ketchup into the bottle.

That's it!

Depending on how large a batch of ketchup you make and the size of bot bottle that you're refilling, there may be some leftovers. Place the Ziploc containing the ketchup in a container or inside of another bag and freeze.

Turkey Burgers!

It's that time of year and really who couldn't use a good burger recipe!

I have been making these Turkey burgers for a while now and it just occurred to me this week to add it here. (I hope I didn't post this already - I have such a bad memory).

Anyway- in my opinion most turkey burgers are dry and boring. I appreciate the health benefits but sometimes low fat leaves something to be desired in the flavor department.

So here is what I do to punch up my Turkey burgers and trick the kids into getting a little bit of extra vitamins.

I use either a hand shredder or a food processor to shred carrot or apple and onions into the meat. I use 1 small apple or 1 small carrot and 1/2 an onion for each pound of meat. In a bowl I mix the veggies, raw turkey, seasoning salt and pepper to taste.

Make sure not to mash the meat too much. You don't want a meatloaf burger. Simply mix with a fork until blended. Form into patties and let the meat rest a few minutes in the fridge.

If you're using extra lean ground turkey add a little olive oil so that they don't stick to the grill.

With this method you can pan fry, grill or pop them on the old George Foreman for delicious burgers in just a few minutes!

Enjoy and happy summer!!!

PS. As a side note - I have 3 young sons who enjoy using my apples for batting practice. The recipe is ideal for using up apples that are too bruised to be appetizing.

Salad Dressings

Homemade Salad Dressing

Mom’s HomeStyle French

1 c. Ketchup
1 c. Sugar
1 c. Vinegar
1 c. oil

Mix well refrigerate overnight.

Variation: my mom sometimes adds finely chopped onion

========================
Creamy Cilantro and Lime Dressing

¾ c. Mayo
1 Tablespoon Oil
1 Tablespoon Apple Cider Vinegar (you could also use white)
2 teaspoons Lime juice (fresh or bottled)
½ c. FRESH cilantro
Salt and pepper to taste

Add everything to a food processor. Mix until smooth. USE ONLY FRESH CILANTRO!!

====================
Basic Fruity Vinaigrette

½ c. vinegar
½ c. oil
½ c. fruit juice
¼ c. sugar
Salt and pepper to taste

Mix well.

Oven Fries

Oven Fries


4-5 Potatoes
Cooking oil or Pam cooking spray
Seasoning salt and Pepper to taste


Preheat oven to 400 degrees. Wash and cut unpeeled potatoes into strips. Place in a single layer in the bottom of a roasting pan. Do not over crowd!

Drizzle potatoes with cooling oil or spray with Pam cooking spray. Season oiled potatoes salt and pepper. Toss them around until they are evenly coated with oil seasoning and oil.

Bake (uncovered) about 15 minutes. After 15 minutes, use a spatula to toss them around a bit and make sure that the get turned over. This is not a precise operation. You just want to make sure that both sides are evenly browned.

Continue cooking to desired crispness.

Variation: Use Sweet Potatoes

Homemade Peanut Butter Granola

Peanut Butter Granola
• 2 tablespoons margarine
• 1/3 cup natural peanut butter
• 1/3 cup honey
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 2 cups rolled oats
• 1/2 cup raisins (optional)
Begin by melting the margarine and peanut butter together in a 3-quart saucepan. (It doesn’t need to boil.)
Remove from heat. Add the honey, vanilla, cinnamon and salt. Stir the mixture until it is smooth and hot throughout. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 375° for 10 minutes. It will be brown and crispy. Now remove it from the oven and allow it to cool right there in the pan. Break it up into pieces after it is cooled. Transfer the granola to a clean coffee can or sealed canister. Add the raisins, if you are using them, when the granola is cool.


Serving Suggestion:

Fruit and Yogurt parfait

Sweeten plain low fat yogurt granola with powdered sugar (or honey) to desired sweetness.

Layer cut fresh fruit, yogurt and granola for a yummy breakfast or dessert treat.

Homemade Fish Sticks

Oven Fried Fish Sticks

1 lb. codfish fillets (partly frozen works best)
3/4 c. dry bread crumbs
2 lg. eggs lightly beaten
1/4 tsp. garlic powder
1/2 tsp. seasoning salt
1/4 tsp. pepper
Dash of hot sauce
½ - ¾ c. cooking oil

Wash the fillets, and then pat them dry. Cut them into long pieces. Preheat oven to 400 degrees. Pour cooling oil into a shallow roasting pan. (There should be just enough oil to cover the bottom of the pan.)
Place bread crumbs in a bag. Add the seasonings and mix well. Break the eggs into a large bowl, add hot sauce and beat well. Place all of the egg mixture. Gently toss until all of the fish is coated. Then GENTLY place about ½ the fish in the bag of crumbs. Gently roll them in the seasoned bread crumbs until coated. Place breaded fish in roasting pan in a single payer. Repeat with the other ½ of fish. Fish can be close together in the pan, but should NOT be touching or overlapped.
Bake in a 400 degree oven for 10 minutes. Turn each piece of fish and bake another 8 minutes or until golden brown. Serve with tartar sauce.
Variations:
Waist Watchers Version – Eliminate the cooking oil. Spray the bottom of the roasting pan with a coat of Pam cooking spray. Once fish is in the pan, spray the top of the fish with Pam cooking spray.
Chicken Nuggets – Substitute chicken breast (cut into strips) for fish
Busy Moms – This recipe freezes well. Make a large back when you have time. Once they are completely cooled, freeze them in a Ziploc bag. Reheat in a 350 degree oven for about 15 minutes. They can be micro waved, but I don’t recommend it. (I’m sure the microwave taste is fine. I just don’t like to microwave food-that’s my own personal hang up).
Penny Pincher Version – Eliminate the egg, toss in 5 tablespoons of mustard instead.
Out of breadcrumbs – Use crushed crackers or cornflakes instead. Or toast up 6 pieces of bread until dark and run them through the food processor.


Tartar sauce:

Tartar sauce is just mayo and relish mixed together. You can add garlic, chopped onion or cayenne pepper to taste. We like the plain version best.

Baking - Lemon Snack Cake

LEMON SNACK CAKE
Make and bake this tangy lemon snack cake all in one pan.

Preparation time: 15 min Baking time: 30 min
Yield: 8 servings

Cake Ingredients:
1 1/4 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 Egg
2 teaspoons freshly grated lemon zest
1/4 cup butter or Margarine, melted
3/4 cup milk

Glaze Ingredients:
3/4 cup powdered sugar
1 tablespoon butter or Margarine, melted
2 to 3 teaspoons lemon juice

Heat oven to 350°F. Combine flour, sugar, baking powder and salt in lightly greased 8-inch square baking pan. Make 2 indentations in flour mixture. Set aside.

Combine egg and lemon zest in small bowl with fork; pour into 1 indentation. Pour 1/4 cup melted margarine in other indentation. Pour milk over all; mix well. (Some lumps will remain.)

Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine powdered sugar, 1 tablespoon melted margarine and enough lemon juice for desired glazing consistency in small bowl. Spread glaze over cooled cake.

Homemade Fruit Flavored Soda

Homemade Fruit Flavored Soda

1 pkg unsweetened Kool-aid (any flavor)
1 c. sugar
1 ½ c. tap water
Seltzer

In a saucepan boil water. Stir in sugar. Cook over low heat until sugar is melted – stirring constantly. Stir in Kool Air powder until dissolved.

Set aside to cool.

In a tall glass mix 1 tablespoon of Kool aid syrup, ice and seltzer.

I keep this Kool aid syrup in a squeeze bottle in my refrigerator. That way it’s always handy.

Variation #1 - Pour a bit of the Kool-aid syrup over shaved ice for a summertime Icee treat.

Variation #2 – Use (thawed) frozen juice concentrate instead of Kool-aid syrup

Homemade Ketchup

There are probably about a million homemade ketchup recipes out there in cyberspace. This one just happens to be my personal fav. It's been tested and reworked to perfection.



Homemade Ketchup Recipe
• 6 ounce can tomato paste
• 1/3 cup tap water
• 2 tablespoons vinegar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 pinch cloves
• 1 pinch allspice
• 1 pinch chili powder
• 1/3 cup brown sugar
This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.
To reduce the sodium content simply omit the salt.
As written this recipe makes 12-ounces or 24 servings, 1-tablespoon each.
The recipe freezes extremely well. When I have a time I make up a very large batch, place it in a Ziploc bag and freeze. When our ketchup supply runs low I simply thaw the frozen supply over night. Then I snip the corner of the Ziploc bag and squeeze it into an existing ketchup bottle.