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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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3/31/2010

Betty Crocker's Kids Cook!


Victoria got this new cookbook from Gramma and she has found some recipes that she can't wait to try. It is the Betty Crocker Kids Cook cookbook.

3/29/2010

M & M Cupcakes

To go along with the yellow and blue polka dot theme...

I made two batches of cupcakes, one Funfetti and the other Chocolate. I found bags of just yellow M&M's and blue M&M's in the Easter Candy aisle. Decorating these took a lot longer than I expected, but came out cute.


Monkey Cake

Here is the finished Monkey Cake. This time I used a box pound cake and it only took about an hour to bake. I also made a couple cupcakes from the extra batter.

After baking I let it cool for a few hours.

Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer (I used lemon frosting from a can). Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.

Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (I used the same star tip as the hair.). Pipe dots around bottom edge of cake in a continuous line.

Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. (I used white frosting and put a tiny bit of brown Wilton gel and mixed it up)
Pipe an oval near the front base of cake. Fill in with frosting, and smooth. I then put on brown M&M's and used Black Wilton Icing in a tube and dotted on the pupils, nostrils and mouth. Decorated cake can be refrigerated up to 3 hours.



3/27/2010

Bobby Flay Grill It

Look what Victoria and Marcel picked out for my birthday present. It is Bobby Flay's Grill It. Yum it has loads of yummy looking recipes.

3/12/2010

Chocolate Pound Cake

I made this recipe yesterday to try and make a monkey cake with it.

1/2 lb butter
1/2 cup shortening
3 cups sugar
5 eggs
3 cups sifted flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup cocoa
1 1/4 cups milk
1 teaspoon vanilla

Cream butter and shortening together in large bowl.
Gradually add sugar.
Add eggs, one at a time.
Sift flour, salt, baking powder and cocoa together.
Gradually add to butter and shortening mixture.
Add milk and vanilla.
Bake at 325 degrees for 1 hour and 25 minutes in greased and floured pans.
Makes 2 loaves or 1 tube pan.

I used the mini sports ball pan and it took almost 1 hour 45 minutes and the rest of the batter I used and made a loaf and that took close to 2 hours. I think time I will use the batter and put it in mini loaf pans.

3/09/2010

Chicken Saltimbocca

This is from my Taste of Home Chicken magazine. The picture is from their site.

6 boneless skinless chicken breast halves (4 ounces each)
6 thin slices deli ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup dry white wine or chicken broth
Hot cooked rice

Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.

In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken.

Cover and cook on low for 4-5 hours or until meat is longer pink.

Remove roll-ups and stir sauce. Discard toothpicks.

Serve with rice. Yield: 6 servings

3/08/2010

Chicken Provolone

This is again from Taste of Home Chicken Magazine.

4 boneless skinless chicken breasts
1/4 tsp pepper
Butter Flavored Cooking spray
8 fresh basil leaves
4 thin slices of prosciutto or deli ham
4 slices of provolone cheese

Sprinkle chicken with pepper. In a large nonstick skillet coated with butter flavored cooking spray, cook the chicken over medium heat for 4 to 5 minutes on each side or until a meat thermometer reads 170. (For the sake of an easy clean up, I just put them in a glass baking dish and will bake them in the oven, why dirty a skillet??)

Transfer to an ungreased baking sheet; top with basil, prosciutto and cheese. Broil 6 to 8 inches from the heat for 1 - 2 minutes or until cheese is melted.

Serve with a green salad.

Here it is before the cheese was melted. I did put cheese on the far left one after I took a picture of it.

All done and it was very very good!


3/07/2010

Lemon Chicken and Rice

This also came from the Taste of Home Chicken Magazine. It wasn't lemony enough so I added another tablespoon or so.

1 pound boneless skinless chicken breast cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 tbs butter (I used light olive oil)
2 garlic cloves minced
1 tbs cornstarch
1 can (14 1/2 oz) chicken broth (I used chicken stock from a box)
2 tbs lemon juice
1/2 tsp salt
1 1/2 cups uncooked instant rice
1 cup frozen peas

In a large skillet, cook chicken, onion and carrot in butter for 5 to 7 minutes or until chicken is no longer pink. Add garlic, cook 1 minute longer.

In a small bowl, combine the cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. cook and stir for 2 minutes or until thickened. Stir in rice and peas. Remove from the heat; cover and let stand for 5 minutes.

Chicken Satay Wraps

I picked up a new Taste of Home Chicken magazine and put sticky notes on a lot of good looking recipes.

Today at lunch I made the chicken satay wraps. They were super good!!!

2 tbs olive oil
2 tbs creamy peanut butter
2 green onions, chopped
1 tsp reduced sodium soy sauce
1/4 tsp pepper
2 cups sliced cooked chicken
1 cup coleslaw mix
4 flour tortillas (8 inches), room temp

In a large bowl, whisk oil peanut butter, onions, soy sauce and pepper until combined. Add the chicken and toss to coat.

Sprinkle 1/4 cup coleslaw mix over each tortilla; top with chicken mixture. Roll up tightly.

Serve with chips.

3/04/2010

English Muffin Bread (with pics)

I decided to make some English Muffin bread this morning since Victoria is home sick again. What can be better on a sick belly than toast. I have been using my bread machine just on the dough cycle lately because it just isn't baking right.

When they cycle was done, I placed the dough into a loaf pan that was greased and sprinkled with cornmeal. Cover; let rise in warm, draft- free place until doubled in size, about 45 to 60 minutes.

Bake at 400°F for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast to serve.

All risen and ready for the oven.


All baked and cooling!



3/01/2010

Chicken, Squash and Pasta soup

I just finished making this for dinner.

1 tbs olive oil
2 medium celery stalks, chopped
1 medium onion chopped
1 tsp dried sage leaves (or poultry seasoning)
6 cups chicken stock
2 1/2 cups cooked chicken
1 1/2 cups uncooked tricolor rotini pasta
1 1/2 cups peeled and cubed butternut squash
1/8 tsp pepper
pinch salt

In a dutch oven, heat oil over medium high heat. Add celery, onion and sage. Cook 5 to 6 minutes stirring frequently, until onion is softened.

Stir in remaining ingredients. Heat to boiling; reduce heat to medium. Cover; cook 10 to 12 minutes, stirring occasionally, until pasta and squash are tender.

Pumpkin Muffins

I just made these for my sick little girl.

1 cup pumpkin (canned "or" fresh)
2 eggs, slightly beaten
1/2 cup water
1/2 cup melted shortening
1 3/4 cups flour
1/4 teaspoon salt
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 cup of raisins

Blend pumpkin, eggs, water, and shortening in large bowl.

Sift together remaining ingredients and add to pumpkin mixture.

Fill greased muffin tins about 3/4 full.

Bake at 350 degrees about 35 minutes or until a toothpick inserted comes out clean.

Makes 12 large muffins.



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