Sweet & Savory Wednesday ~~ Cool Cake For A Crowd

Try this recipe the next time you need to bake a cake. It's a guaranteed winner since it's so flavorful, moist, and the frosting is a real surprise!

INGREDIENTS:

• 1 cake mix, any flavor ~~ I used white cake mix
• 1 small pkg. Jello, any flavor ~~ I used strawberry
• 2 small pkgs. instant Jello pudding, any flavor ~~ I used vanilla
• 1 - 8 oz. container Cool Whip
• 1 1/2 cups milk

DIRECTIONS:

• Bake cake according to package directions.
• 2 minutes before cake is finished baking, dissolve jello using 3/4 cup boiling water and 1/2 cup cold water.
• Remove cake from oven and place on cooling rack.
• Using a large fork, poke holes all over the cake while it is hot.
• Pour jello over complete surface of cake.
• Put in refrigerator to cool.
• Mix two small packages pudding and Cool Whip with the milk until pudding mixture is serving consistency.
• Spread over cake.
• Refrigerate at least one hour before serving.

This recipe is one of our family favorites.  We have also dubbed it "The Earthquake Cake."  When our son was five years old, we planned a surprise birthday party for our friend, Tom.  When it came time to sing Happy Birthday and serve the cake, Matty David offered to carry the cake from the refrigerator in the garage to the dining area.  When doing so, he became so excited and distracted that he ran smack dab into the wall causing the cake pan to flip with the contents landing on the floor!  Yes, it sort of looked like the cake had barely survived a very small earthquake.  :-)

Some of my fellow bakers have used chocolate pudding instead of the vanilla and other flavors of Jello.  This is a great recipe to experiment with different flavors to determine which ones you prefer.

I prepared this cake for our family reunion this past weekend.  It received its normal raving reviews! 

When baking a cake for a crowd, what is your go to recipe?  

Please let me know if you enjoy this one.  Try it.  You'll like it!

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Sweet & Savory Friday ~~ "Delish & Easy Pecan Rolls"

INGREDIENTS:

• 1/2 cup corn syrup
• 1 stick of butter
• 1/2 tsp. vanilla
• dash of salt, optional
• 1 cup packed brown sugar
• 1 cup pecans, coarsely chopped
• 1/2 cup sugar
• 1/4 cup ground cinnamon
• 2 tubes large refrigerated biscuits, any brand

DIRECTIONS:

• In a medium sized saucepan, combine the brown sugar, corn syrup, butter, vanilla, and salt. 
• Cook and stir over medium heat until sugar is completely dissolved.
• Add the pecans.
• Pour into a greased 13 inch x 9 inch baking pan.
• Combine sugar and cinnamon in a shallow container such as a glass pie plate.
• Cut each biscuit in half and dip it in the sugar and cinnamon mixture.  (I wear a pair of those latex gloves for this part of the project and it seems to work out nicely!)
• Place the biscuits, cut side down, on top of the brown sugar mixture in bottom of baking pan.

• Bake at 375 degrees for 30 minutes or until tops of biscuits are golden brown.
• Invert onto serving plate.

These easy to fix rolls are so delicious they will disappear before your very eyes. They are a consistent family favorite.

Happy Baking, Eating & Reading!

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Sweet & Savory Thursday ~~ Breakfast Casserole

INGREDIENTS:

• 6 slices of bread, cubed with crusts removed
• 1 pound of sausage, browned and well drained
• 9 beaten eggs
• 3 cups milk (or 1 1/2 cups each of milk and half & half)
• 1/2 cup finely diced red bell pepper
• 3 Tbsp. dehydrated onion
• 1/4 tsp. cayenne pepper
• 1 tsp. salt, optional
• 1 tsp. dry mustard
• 1/4 tsp. pepper
• 1 Tbsp. Cajun Sunshine or hot sauce of your choice
• 1 1/2 cups shredded sharp cheddar cheese
• Paprika

DIRECTIONS:

• Place bread cubes in the bottom of a greased 9 x 13 inch baking dish
• Sprinkle browned sausage evenly over the bread cubes
• In a large bowl, beat the eggs well.  Add the milk (or milk and half & half) and all other ingredients.  Mix well.
• Cover with plastic wrap and refrigerate over night.
• Preheat oven to 350 degrees. 
• Sprinkle paprika over the top.
• Bake for 45-50 minutes or until a knife inserted in the center comes out clean
• Serves 12.

This is a great recipe to prepare for the holidays or when you are having out of town company pay you a visit.

Serve with fresh fruit and breakfast rolls.

Happy Breakfasting or Brunching!

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Sweet & Savory Tuesday ~~ Moist Molasses Marvels

STEP 1:

• Mix together in mixing bowl:
• 3/4 cup soft shortening
• 1 cup brown sugar (packed)
• 1 egg
• 1/4 cup molasses

STEP 2:

• Sift together in another bowl:
• 2 1/4 cups Gold Medal flour
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. ground cloves
• 1/2 tsp. salt, optional

STEP 3:

• Mix dry ingredients into molasses mixture.

STEP 4:

• Chill dough in refrigerator for at least 2 hours or overnight.

STEP 5:

• Heat oven to 375 degrees.
• Lightly grease baking sheets.
• Roll teaspoonfuls of chilled dough into balls the size of large walnuts.
• Dip tops in granulated sugar, optional.
• Place cookies, sugared side up, 3 inches apart on baking sheet.
• Bake 10-12 minutes, or just until set, but not hardened.
• Cool on wire rack.
• Yields approximately 4 dozen cookies.

One of the major things I like the best about these cookies is that they do not dry out as some molasses varieties have a tendency to do.

Serve with coffee, hot tea, ice cream, iced tea or milk.  

Happy Baking & Eating.  Enjoy!

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Sweet & Savory Thursday ~~ Sundae Pie

There are desserts, and then there are desserts. This one has been around for decades, but is still an all time family favorite.  Every now and then it's okay to set aside your calorie counter.  You will need to do that for this recipe, too!

• STEP 1:
• Mix and spread in a 9 x 13 inch baking dish and bake at 325 degrees for 30 minutes:
• 2 cups flour
• 1 cup chopped pecans
• 1 cup butter (mix in with pastry blender or fork)

Remove from oven and place baking dish on cooling rack.  Cool to room temperature.

• STEP 2:
• Mix together and spread onto cooled crust:
• 8 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 cup whipped cream or cool whip  (if you whip the cream in a mixer, make sure to measure it after whipping)

• STEP 3:
• Mix together and pour over ingredients of Step 2:
• 1 large package vanilla instant pudding
• 1 large package chocolate instant pudding
• 4 cups milk

• STEP 4:
• Spread whipped cream or cool whip over the top and sprinkle with chopped pecans.

Serve with a nice cup of coffee or tea.  Enjoy!

Happy Reading & Eating.

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Sweet & Savory Thursday ~~ Guest Food Blogger Anna Crisman

As a Christian wife and mother, it is my desire to inspire and encourage you with the richness of God’s many blessings! At LifeBellissima.com, I blog on a variety of topics that are near and dear to my heart — family life, homeschooling, organic food/recipes (which of course includes chocolate!) and our many adventures in the country with a tabby cat, several rabbits, and seven Rhode Island Red hens!

I love the flavor of candied pecans as well as the combination of chocolate with pecans, so I’ve tried to incorporate all three flavors into this new muffin recipe. These are great for a snack, light dessert or sweet breakfast. I hope you’ll give them a try and let me know how you like them!

Honey Pecan – Chocolate Chip Muffins

*I prefer to use all organic ingredients

1 cup pecans, finely chopped or pulsed in a food processor

1/4 teaspoon cinnamon

1 Tablespoon coconut sugar

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 cup vanilla almond milk

2/3 cup raw honey

6 Tablespoons coconut oil, softened

1 Tablespoon vanilla

3/4 cup chocolate chips

-Preheat oven to 375 degrees Fahrenheit

-In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

In a food processor, pulse together the pecans, cinnamon and coconut sugar. You can also finely chop the pecans and mix together in a small bowl.

-In a stand mixer, with a hand mixer or by hand, gently whisk together the eggs, vanilla almond milk, honey, coconut oil and vanilla until combined.

-Gently blend in the flour, baking powder and salt until incorporated into the wet ingredients.

-Gently fold in the pecan, cinnamon, coconut sugar and chocolate chips by hand.

-Fill muffin liners or cases approximately 2/3 full, and bake for 13-15 minutes or until toothpick comes out clean.

-Garnish with chopped pecans and shaved chocolate, if desired.

Enjoy!

Please stop by Anna's blog and take a tour:  http://lifebellissima.com

Happy Eating & Reading!

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Sweet & Savory Friday ~~ Lime Cod with Veggie Medley

STEP 1:

INGREDIENTS:

• 2  medium onions cut into 1/2 moons
• 11/2 cups celery sticks
• 11/2 cups small carrots
• 2 lime wedges
• 2 Tbsp. lemon juice

STEP 2:

DIRECTIONS:

• Place above listed ingredients in saucepan and cook in enough water until tender.

STEP 3:

INGREDIENTS:

• 2 cod fillets (6 oz. size approximately)
• 2 Tbsp. olive oil
• 1 tsp. Crazy Jane's Mixed Up Salt, optional
• 1 tsp. dried marjoram 
• 2 lime slices 

STEP 4:

DIRECTIONS:

• Heat olive oil in fry pan over medium heat
• Sprinkle fillets with Crazy Jane's Mixed Up Salt & marjoram
• Cook 6-8 minutes on each side or until the cod fillets flake apart easily
• Do not overcook or cod will become rubbery
• Squeeze fresh lime slices over cooked cod

Serve with either cooked rice, noodles, or quinoa along with the cooked veggies.

Enjoy!

Happy Eating & Reading.

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Sweet & Savory Thursday ~~ "Sour Cream Coffee Cake"

This is one of the best coffee cake recipes of all time! 

INGREDIENTS:

• 1 cup butter softened to room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 1/2 tsp. vanilla
• 2 cups flour
• 1 tsp. baking powder
• 1/4 tsp. salt, optional

DIRECTIONS:

• Cream butter and sugar together in mixing bowl for 2 minutes on medium speed.
• Add eggs, one at a time and beat well.
• Fold in sour cream and vanilla.
• Sift together flour, baking powder, and salt.  Add to above mixture, and beat until well blended.  Mixture should be satiny and smooth at this point.
• Pour 1/2 mixture into well greased and floured bundt pan.

Mix together the following ingredients and spread evenly in bundt pan.

• 4 tsp. granulated sugar
• 1 tsp. cinnamon
• 1 cup finely chopped pecans

Spoon remaining 1/2 of batter into pan and spread evenly across top.

Cook 1 hour @ 350 degrees. Insert toothpick into center of cake to make certain it is fully cooked throughout.

After removing from oven, cool on rack for 20 minutes.

Remove from pan, invert onto rack, and allow to cool to room temperature.  

Store in air tight container.  

Happy Reading & Eating!

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Sweet & Savory Thursday ~~ Poppy Seed Muffins

INGREDIENTS:

• 3 eggs - beaten
• 1 1/2 cups milk
• 1 1/2 cups canola or vegetable oil
• 1 1/2 tsp. butter flavoring
• 1 1/2 tsp. vanilla
• 3/4 tsp. almond flavoring
• 3 cups flour
• 2 1/2 cups sugar
• 1 1/2 tsp. baking powder
• 1 1/4 tsp. salt
• 3 Tbsp. poppy seeds

INSTRUCTIONS:

• Mix all liquid ingredients in mixing bowl on medium speed for 2 minutes. Fold in dry ingredients and mix well until smooth.
• Pour into greased muffin tins or paper baking cups.
• Bake for approximately 20 minutes at 350 degrees.
• Makes 12 large or 30 small muffins (cupcake size).

HELPFUL HINTS & SUGGESTIONS:

• The real secret to this recipe is the butter flavoring.
• I prefer to use canola oil rather than vegetable oil in this recipe.
• The muffins are very moist and tasty!
• These are my grandchildren's favorites.
• They freeze well, so if it works out better for you to use just a portion of the muffins initially, you will have some for later for guests who drop in unexpectedly.
• The butter flavoring can be a bit of a challenge to locate, but I have been able to score a bottle when needed at Fred Meyer stores.

Happy Reading & Enjoy these muffins!  

Please leave a comment if you try this recipe and like it!

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