1 box Betty Crocker butter pecan cake mix
1 small box instant vanilla pudding
1/4 cup poppy seeds
4 eggs, beaten
1/3 cup canola oil
1 cup boiling water
Combine cake mix, pudding mix, poppy seed, eggs and oil in a mixing bowl. Using a wooden spoon, gradually stir in boiling water. Divide mixture between two loaf pans sprayed with non-stick spray. Bake at 275 degrees for 45 minutes. Allow to cool in loaf pans on a wire rack for 15 minutes. Turn out onto rack and allow to finish cooling. Wrap in plastic wrap.
***You have to use a strong spoon (I use a wooden one) to stir this, because the batter is THICK! It will thin out as you add water though. I have to cook mine longer than 45 minutes. Just make sure the middle of the bread has set. When the bread has cooled, you MUST put it on plastic wrap. The outside of this bread is a little gooey (which makes it SOOOO good), and it will stick to a plate. I let it cool for 15 minutes in the loaf pan, then turn it onto the wire rack, then pick it up and place it on my plastic wrap, wrap it up and put it on a plate.
Friday, April 3, 2009
Broccoli Bread
1 (10-14oz) package frozen broccoli florets, chopped
1 box Jiffy cornbread mix
4 eggs, beaten
1 stick margarine, softened (or melted)
1/2 onion, chopped
2 cups shredded Cheddar cheese
Combine all ingredients until a thick batter forms. Spoon into muffin tins sprayed with non-stick spray. Bake at 350 degrees for 30 minutes or until bread has set in the middle. Turn out onto a wire rack to cool.
**I do not measure my cheese, I figure a couple-three good handfuls must be close to 2 cups. I also add more onion to mine. Your batter will be thick, but these are really yummy. I chop my broccoli right in the mixing bowl with my Pampered Chef chopper. The goal is to get it reasonably fine. Some big chunks are okay. I use a mini-muffin pan and can fill it up twice with what this recipe produces. If you do mini-muffins, you can reduce your cooking time, but not by much (only 5 or so minutes less than normal in my oven).
1 box Jiffy cornbread mix
4 eggs, beaten
1 stick margarine, softened (or melted)
1/2 onion, chopped
2 cups shredded Cheddar cheese
Combine all ingredients until a thick batter forms. Spoon into muffin tins sprayed with non-stick spray. Bake at 350 degrees for 30 minutes or until bread has set in the middle. Turn out onto a wire rack to cool.
**I do not measure my cheese, I figure a couple-three good handfuls must be close to 2 cups. I also add more onion to mine. Your batter will be thick, but these are really yummy. I chop my broccoli right in the mixing bowl with my Pampered Chef chopper. The goal is to get it reasonably fine. Some big chunks are okay. I use a mini-muffin pan and can fill it up twice with what this recipe produces. If you do mini-muffins, you can reduce your cooking time, but not by much (only 5 or so minutes less than normal in my oven).
Crawfish Chowder
1 lb. frozen crawfish tails, thawed
1 (8oz) block of cream cheese
1 stick margarine
1/3 - 1/2 cup green onions, chopped
1 qt half and half
2 cans whole kernel corn, drained
2 cans cream of potato soup
1 can cream of mushroon soup
1 Tbsp Tony Chachere's
In a large pot, combine crawfish, cream cheese, margarine and green onions over medium heat. Stir continuously until cream cheese melts and onions are tender. Add remaining ingredients and simmer over medium low heat until heated through.
**You must live somewhere reasonably close to Louisiana to be able to find crawfish. Anything with the brand name "Boudreaux's" is obviously a Louisiana thing. If you're able to find them, this is the most awesome chowder! I serve it with crusty rolls to soak up some of the "juice".
1 (8oz) block of cream cheese
1 stick margarine
1/3 - 1/2 cup green onions, chopped
1 qt half and half
2 cans whole kernel corn, drained
2 cans cream of potato soup
1 can cream of mushroon soup
1 Tbsp Tony Chachere's
In a large pot, combine crawfish, cream cheese, margarine and green onions over medium heat. Stir continuously until cream cheese melts and onions are tender. Add remaining ingredients and simmer over medium low heat until heated through.
**You must live somewhere reasonably close to Louisiana to be able to find crawfish. Anything with the brand name "Boudreaux's" is obviously a Louisiana thing. If you're able to find them, this is the most awesome chowder! I serve it with crusty rolls to soak up some of the "juice".
Cream Cheese Pound Cake
1 block of cream cheese (8oz), at room temperature
3 sticks margarine, at room temperature
3 cups sugar
6 eggs
1/8 tsp salt
1-1/2 tsp vanilla
3 cups cake flour
Cream margarine and cream cheese in a large mixing bowl with an electric mixer. Add sugar gradually until blended well. Beat in eggs one at a time and beat until yolks are blended. Beat 5-7 minutes on medium speed. Mix in salt and vanilla. Beat in flour gradually, but only until just mixed in. Pour into a 10 cup bundt or fluted cake pan. Fill a 2 cup oven safe measuring cup or dish with water and place in oven with cake. Bake at 300 degrees for 1-1/4 to 1-1/2 cups or until a toothpick inserted into the center of the cake comes out clean. Place on a wire rack to cool for 15 minutes, then turn cake out onto rack. Allow to cool.
***Okay, I'll be honest. The success of this cake is COMPLETELY dependent on your cake pan. I use a Noritake 10 cup fluted bundt pan. It is large enough to hold the batter, but thick enough to ensure a good cake. Sometimes, I have to cook this cake for 1 hour 45 minutes or more. The weather can even affect how long you have to cook it. DO NOT OPEN AND CLOSE THE OVEN DOOR WHILE IT IS COOKING! YOUR CAKE WILL FALL. Okay, for real, use cake flour. Either Swans Down or that other brand. It comes in a box near the other flours. It is worth it!
3 sticks margarine, at room temperature
3 cups sugar
6 eggs
1/8 tsp salt
1-1/2 tsp vanilla
3 cups cake flour
Cream margarine and cream cheese in a large mixing bowl with an electric mixer. Add sugar gradually until blended well. Beat in eggs one at a time and beat until yolks are blended. Beat 5-7 minutes on medium speed. Mix in salt and vanilla. Beat in flour gradually, but only until just mixed in. Pour into a 10 cup bundt or fluted cake pan. Fill a 2 cup oven safe measuring cup or dish with water and place in oven with cake. Bake at 300 degrees for 1-1/4 to 1-1/2 cups or until a toothpick inserted into the center of the cake comes out clean. Place on a wire rack to cool for 15 minutes, then turn cake out onto rack. Allow to cool.
***Okay, I'll be honest. The success of this cake is COMPLETELY dependent on your cake pan. I use a Noritake 10 cup fluted bundt pan. It is large enough to hold the batter, but thick enough to ensure a good cake. Sometimes, I have to cook this cake for 1 hour 45 minutes or more. The weather can even affect how long you have to cook it. DO NOT OPEN AND CLOSE THE OVEN DOOR WHILE IT IS COOKING! YOUR CAKE WILL FALL. Okay, for real, use cake flour. Either Swans Down or that other brand. It comes in a box near the other flours. It is worth it!
Thursday, April 2, 2009
Chicken Enchiladas
3-4 boneless skinless chicken breasts, boiled and pulled
1 can green chilis
1 small onion, chopped
1/2 stick of margarine
1/2 envelope of taco seasoning
1 tsp chili powder
1-2 cans cream of chicken soup
4-6 dollops of sour cream
shredded cheddar cheese
flour tortillas
Sautee chilis and onion in margarine. When onions are tender, add taco seasoning and chili powder. Mix well. Add chicken until completely coated with seasoning. In a separate bowl, mix sour cream and cream of chicken soup. Add enough of the soup/sour cream mixture to the chicken mixture to make it creamy. Mix well. Spoon 1/4 - 1/3 cup of chicken mixture into each tortilla. Roll up tortillas and place in a 9x13 dish sprayed with nonstick spray. Top with remaining soup/sour cream sauce. Top with cheddar cheese. Bake at 350 until cheese melts.
**I usually use 6-8 tortillas. I also like the sauce that it makes, so I use 2 cans of cream of chicken and about 8 oz (or more) of sour cream. Make sure all the tortillas are completely covered by the soup mixture, so they don't get hard when you bake them. I use Aztec brand tortillas rather than the Mission brand. They turn out softer and WAY yummier! You can fit about 5 or 6 tortillas in a dish, so you might need to do two pans or two batches.
1 can green chilis
1 small onion, chopped
1/2 stick of margarine
1/2 envelope of taco seasoning
1 tsp chili powder
1-2 cans cream of chicken soup
4-6 dollops of sour cream
shredded cheddar cheese
flour tortillas
Sautee chilis and onion in margarine. When onions are tender, add taco seasoning and chili powder. Mix well. Add chicken until completely coated with seasoning. In a separate bowl, mix sour cream and cream of chicken soup. Add enough of the soup/sour cream mixture to the chicken mixture to make it creamy. Mix well. Spoon 1/4 - 1/3 cup of chicken mixture into each tortilla. Roll up tortillas and place in a 9x13 dish sprayed with nonstick spray. Top with remaining soup/sour cream sauce. Top with cheddar cheese. Bake at 350 until cheese melts.
**I usually use 6-8 tortillas. I also like the sauce that it makes, so I use 2 cans of cream of chicken and about 8 oz (or more) of sour cream. Make sure all the tortillas are completely covered by the soup mixture, so they don't get hard when you bake them. I use Aztec brand tortillas rather than the Mission brand. They turn out softer and WAY yummier! You can fit about 5 or 6 tortillas in a dish, so you might need to do two pans or two batches.
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