Paula's Favorite Peppermint Cake

So, here we go again with a recipe I've had for a few years and just now making.  This recipe comes from one of my favorite Food Network cooks/chefs.....Paula Deen.  You know it's gonna have plenty of calories. 

So pretty
We took this little gem to Rachel's CF care team.

Paula's Favorite Peppermint Cake
from Paula Deen "Cooking with Paula Deen"
Nov/Dec 2008 issue

Ingredients -

• 1 c. butter, softened
• 2 c. sugar
• 4 large eggs, separated
• 1/2 tsp. peppermint extract
• 3 c. all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 c. heavy whipping cream
• 1/3 c. sour cream
• 1/2 crushed peppermint candies
• White Chocolate Frosting (recipe follows)
• Garnish: peppermint sticks

Directions -

1. Preheat oven 350 degrees.  Spray 2 (9-inch) round cake pans with nonstick baking spray with flour. 
2. In a large bowl, beat butter and sugar at a medium speed with an electric mixer until creamy.
3. Add egg yolks, one at a time, beating well after each addition. 
4. Beat in peppermint extract.
5. In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternately with cream, beginning and ending with flour mixture, beating  until combined after each addition. 
6. Stir in sour cream and crushed peppermints, just until combined.
7. In a medium bowl, beat egg whites at high speed with an electric mixer until stiff peaks form.  Gently fold into batter.
8. Spoon batter evenly into prepared pans. 
9. Bake for 26 - 28 minutes, or until a wooden toothpick inserted in center comes out clean. 
10. Let cool in pans for 10 minutes.
11. Remove from pans and cool completely on wire racks. 
12. Wrap cake layers in heavy-duty plastic wrap, and chill for at least 1 hour or up to 24 hours. 
13. Using a serrated knife, cut each cake layer in half horizontally to make 4 layers.
14. Place 1 layer, cut side down, on a cake plate: spread with 1/2 c. White Chocolate Frosting. 
15. Repeat procedure with remaining 3 layers.
16. Spread sides and top of cake with remaining frosting.
17. Garnish with peppermint sticks, if desired. 

White Chocolate Frosting
Makes about 5 cups

Ingredients -

• 8 (1 ounce) squares white chocolate
• 3/4 c. heavy whipping cream
• 3/4 c. butter, softened
• 1 tsp. vanilla
• 9 c. confectioner's sugar

Directions -

1. In a medium bowl, combine white chocolate and cream.
2. Microwave on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 1/2 minutes total).
3. Let cool completely.
4. In a large bowl, combine chocolate mixture and butter. Beat at medium speed with an electric mixer until creamy.
5. Add vanilla, beating until combined.
6. Gradually add confectioner's sugar, beating until smooth

A couple things to note here....one I didn't bother adding up the calories.....just know/trust that it's a boat load.  Second, the baking spray with flour is a must!  If you don't have that, just the regular pan spray....be sure you lightly dust the pans with flour after you spray them.  I just used regular spray thinking it would be fine.....it wasn't - one cake stuck and well, what was supposed to be a 4 layer cake turned into a 3 layer cake!  ha. 

Miss Rach adding the peppermint
and sporting the apron Granny made for her.

Carefully spreading the frosting.

Carefully licking the frosting!

Ta-da....all done and ready to go.

.

Nacho Chicken

I've had this recipe from Nana a while.  It's one I'm just now getting around to making.  It's pretty easy and pretty tasty.  Rachel thought it was neat that chips made the crunchy coating. 

I made nacho chicken strips.

Nacho Chicken
from Nana

Ingredients -

2 T mayo
1/4 tsp salt
1/4 tsp dried Italian seasoning
2 boneless/skinless chicken breast
3/4 cup crushed nacho cheese flavored tortilla chips (about 30)
1 T butter, melted

Directions -

1. Combine first 3 ingredients; spread on both sides of chicken.
2. Dredge chicken in crushed chips.
3. Place chicken on a lightly greased baking sheet.
4. Drizzle with butter.
5. Bake at 350 degrees for 20 to 25 minutes or until chicken is done.

Serves - 2
Calories per serving - 496

It was so good.....especially with the fried corn.

I cut my chicken breast into strips.  It makes it a little easier for serving kids.  It did take a little more crushed chips doing it this way.  I served this with salad, fried corn,  and milk to drink.  It was really a tasty supper.
 

Fried Corn (Sort of)

I had some ears of corn that needed to be cooked.  Little Miss has a loose tooth...so I figured I'd be a nice mommy and cut it off the cob to cook it.  As I'm cutting the kernels off the cobs, I found myself dreaming about my mom's fried corn.  I don't remember exactly how she made hers (it was too late for me to call) so I made it my way.  I was so good.  It felt like I was eating my mom's good cookin'!

so good, a little creamy and buttery

Fried Corn (Sort of)
from me

Ingredients -

4 ears corn
4 T butter
1/2 c water
salt & pepper to taste

Directions -

1. Remove husks/silks from corn, wash, cut kernel off corn and scrap corn cob to get the "milk" out.
2. Put the corn and butter in a medium skillet over a medium high heat.
3. Cook & stir until butter is melted.
4. Add the water. 
5. Let boil and reduce until a little buttery liquid remains.
6. Salt and pepper to taste.

Serves - 4
Serving size - 1/2 c.
Calories per serving - 161

Nana's Chicken Stuffing Bake

I've been a little under the weather lately and haven't really felt like cooking.  I've really missed being in the kitchen whipping up some new dishes.  This one I've had for a while.  It's one from Nana, (well, Rachel's Nana) and I'm not really sure why I'm just know trying it.  While this was baking, it made the whole house smell like Thanksgiving day!

Nana's Chicken Stuffing Bake
hot out of the oven

Nana's Chicken Stuffing Bake
from Nana

Ingredients -

3 or 4 chicken breast (I had 3)
1 1/2 c shredded mozzarella cheese (can always add more)
1 can cream of chicken soup or cream of celery soup (I used cream of chicken)
1/4 c white cooking wine
1 1/2 c or more stuffing mix (I used Pepperidge Farm Herb Seasoned Cubed Stuffing)
3 T butter

Directions -

1. Preheat oven to 350 degrees.
2. Put chicken in casserole dish. 
3. Cover with cheese.
4. Mix soup and wine together in a bowl; pour over chicken.
5. Cover with stuffing mix.
6. Melt butter and pour over stuffing.
7. Cover with foil.
8. Bake in 350 oven for 45 minutes; last 15 minutes remove foil to brown stuffing.

Serves 3
Calories per serving - 668

My lunch.

I cut mine in half and added some extra sauce mixture.

Miss Rachel's lunch.

Smoked Salmon Tea Sandwich

I love going to tea rooms with Rachel.  We actually have a "tradition" of going during the Christmas season.  One of the tea rooms we really like, served salmon tea sandwiches.  I ate them up like they were going out of style!  The other day I was grocery shopping at the commissary that never has anything I'm specifically looking for......lucky for me I wasn't out shopping for smoked  salmon.....I just happened to see it!  I quickly put it in my buggy (that's Southern for shopping cart) and thought I'd figure out how to make the sandwich later. What I found & concocted is really delicious.  Rachel liked it and even said that I should post it here on my blog. 

Smoked Salmon Tea Sandwich
with Tostitos Artisan Baked Three Cheese Queso
tortilla chips

Smoked Salmon Tea Sandwiches
by me - Sherry
Ingredients -

• 2 slices soft wheat bread or soft white bread (I used wheat - ya know that fiber deal)
• about 1-2 tsp fresh dill (season to taste), finely chopped (suppose you can use dry dill, we had fresh from our garden)
• 1 ounce cream cheese, softened
• 1 ounce smoked salmon

Directions -

1. Mix the cream cheese and dill together in a small bowl.
2. Cut the crust off the bread.
3. Spread the mixture on both pieces of bread.
4. Place the salmon on one piece of bread and then top with the other.
5. To make it look like a tea sandwich, cut diagonally creating 4 pieces.....if you really don't care and just want to eat....then by all means - it's ready, go ahead and eat.

Serves - 1
Calories - 269

My sandwich was small because of the bread I used.  I had the no-name cheap commissary bread. So, depending on the size of your bread you may have a few more calories in yours. Rachel and I ate our sandwiches with Tostitos Artisan Baked Three Cheese Queso tortilla chips (2g fiber/150 calories per 8 chips).  Also, if you've never eaten smoked salmon, it's a little salty.  Now, the only reason I have to go back to the tea room is actually just the tea! 

I still can't belive the commissary had this!

Dill cream cheese spread on bread.

The finished product.

 

Uncle Lou's Creamy Peas

In June, Rachel and I took a trip to visit my sister and her family.  Rachel's Uncle Lou cooked one night and made these peas.  They were so good.  I made some the other night. If you like peas, but would like a new or different way to fix them, this is a tasty and easy way.

Uncle Lou's Creamy Peas

Uncle Lou's Creamy Peas
by Uncle Lou

Ingredients -

• 1 cup frozen peas (cooked & drained) or 1 can peas (drained)
• 1/4 cup heavy cream
• salt, pepper, & garlic powder to taste

Directions -

1. In a saucepan, combine peas, cream, and seasoning.
2. Cook over a medium/medium low heat (be sure to stir occasionally) until reduced by, at least, half. 
3. They're done!

Serves - 1 or 2
Calories per serving - 1 cup = 324
                                 - 1/2 cup = 162


Rachel had no problem making these disappear!  Now, if I could only get her to eat a casserole!

Spicy Chicken Mac n Cheese



Rachel and I are growing a chili pepper plant for my hubby and he really didn't know what to make with them other than his "blister your tongue" chili.  I suggested spicy mac n cheese or told him to just add it to stuff he already likes.  Well, he decided to make spicy mac n cheese.  I was afraid I wouldn't like it because his idea of spicy is actually turn your face bright red and sweat when you eat it.  To my surprise, this was really good and just a little spicy.....a little tingle on my tongue.  

 

 

So creamy.

 

Spicy Chicken Mac n Cheese

from my hubby

 

Ingredients -

• 1/4 tsp. black pepper
• 1/2 tsp. dry mustard
• 1 tsp. salt
• 2 T. flour
• 1/4 tsp. ground thyme
• 1/4 tsp. onion powder
• 2 cloves garlic, finely minced or grated
• 2 or 3 super chili peppers (these are small), finely chopped (or hot pepper of choice)
• 1/4 c melted butter
• 1 lb. macaroni noodles
• 8 oz Velveeta Mexican cheese, cubed for easier melting
• 20 oz Velveeta Sharp Cheddar cheese, cubed for easier melting
• 1 c milk
• 2 boneless skinless chicken breasts, cooked and cubed

Directions -

1. In a large pan, fill with water and cook macaroni noodles according to package directions and drain.
2. In a small bowl, mix salt, pepper, mustard and flour.  Then sprinkle over noodles - toss to coat.
3. In another large pan, mix butter and milk over a medium/medium low heat.  Add garlic, hot pepper and both cheeses and stirring frequently until completely melted and creamy.
4. Once it's all melted and smooth, stir in the noodles and chicken....and your ready to eat.

This is good as your entire meal or as a side dish.  You could also leave out the chicken and it would still be awesome.  Unlike my hubby, I like to have some kind of vegetable....so add a salad or whip up your favorite veggie to eat with this dish.

Serves - approx. 8/10
Calories per serving - for 8 servings - 577
                                   for 10 servings - 462

Can you see the little red bits of  the chili peppers?

Leftovers the next day.....not as creamy but still very good.



Cajun Pasta

The other night it was time to be eating supper (like 30 minutes ago) and I had no clue what I was going to make.  Rachel and I had spent way too much time outside working with our garden.  Then it hit me or as Rachel would say, "I got a light bulb!"  I remembered that my good friend Shanee over at "Living Life Southern Style" had a recipe for a quick pasta dish.  So, that's what I made and it was delicious.  It made me feel like I was having supper at her house.  When I still lived in TN, we used to craft, bake and cook together.  I really miss hanging out with Shanee.

My version of the Cajun Pasta.
As it turns out....I had very few of the same ingredients
as Shanee.

Cajun Pasta
by Shanee
at Living Life Southern Style

Ingredients -

• 1 pkg uncooked pasta (Shanee used linguine) I used  Ronzoni Smart Taste thin spaghetti
• 1 yellow squash (washed and sliced thinly and then halved) I used 1 cup sliced mushrooms
• 1 zucchini (washed and sliced thinly and then halved) I used 1 cup frozen green peas
• 1 medium white onion (chopped to bite sized)
• 1 red pepper and 1 green pepper (chopped to bite sized) didn't have peppers
• 3 boneless pork chops (Shanee had these onhand) I used a 2lb bag frozen raw shrimp
• salt and pepper to taste
• 1 cup chicken broth plus 3 tsp
• 1/2 cup white wine
• 1/2 tsp Cajun seasoning
• 1 tsp corn starch
• 2 cloves garlic, finely minced
• 2 T olive oil

Directions -

1. Grill meat to just shy of done.  You can season your meat with salt and pepper and Cajun spice if you desire. The above 1/2 tsp of Cajun seasoning is for the veggies, so you would use additional to season meat.  Remove meat from grill, let rest for 5 minutes and thinly slice.
2. Cook pasta according to package directions.  When draining reserve 1/2 cup pasta water.
3. While pasta is cooking heat olive oil in a large saute pan.  Saute squash, zucchini, onion, and peppers until tender.  Add garlic and saute 1 minute.  Add meat to pan.  Add white wine and reduce by half,  When reduced add 1 cup chicken broth, salt  and pepper and Cajun seasoning.  Reduce heat and simmer 5 minutes.  While this is simmering mix corn starch with 3 tsp chicken broth until smooth.  Gently whisk into meat and veggies and cook 30 seconds till thickened slightly.
4. Add 1/2 cup reserved pasta water and drained pasta to meat/veggies mixture and mix well.

Serves 6.
Calories per serving - 356

Shanee says, "There are literally a million ways to tweak this dish to your own tastes."

Boy, Shanee was right when she said you can make this many different ways!  I had fully intended on making it her way but quickly realized I didn't have very many of the same ingredients.  So, the calories with the way I  made it varied a little.  Plus, the pasta I use these days has extra fiber (5g fiber per serving).

Calories per serving (my concoction) - 433

Of course, you can add a few more calories by serving this dish with garlic bread and salad with full fat dressing!

In my pasta serving dish.

Hubby's bowl of Cajun pasta.
Can you tell he doesn't eat vegetables?

Chocolate Chip Cheesecake

 

This dessert is what we took to Rachel's CF care team.  She had clinic and we've made it our thing to bring them goodies.  They help take such good care of Rachel, so we like to treat them.  I found this recipe in "Taste of Home Comfort Food 2009" magazine.  Too bad I waited three years to make it! 

 

 

Rach wanted me to cut a piece for us.

 

Chocolate Chip Cheesecake

from "Taste of Home Comfort Food 2009" magazine

by Christina Till, South Haven, Michigan

 

Ingredients -

• 2 cups crushed vanilla wafers (about 60 wafters)
• 1 cup flaked coconut, toasted
• 1/2 cup finely chopped walnuts
• 1/4 cup sugar
• 3 T baking cocoa
• 1/3 cup butter, melted

Filling

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 4 tsp cornstarch
• 4 eggs
• 1/3 cup heavy whipping cream
• 3 tsp vanilla extract
• 1 1/2 cups miniature chocolate chips

Topping

• 3 squares (1 ounce each) semisweet chocolate, melted
• 1 T butter, melted
• 1 cup confectioner's sugar
• 1/4 cup heavy whipping cream
• Toasted coconut, walnuts and maraschino cherries, optional

Directions -

1. In a large bowl, combine the first five ingredients; stir in butter.  Press onto the bottom and 1 inch up sides of a 10 inch springform pan.  Refrigerate for 15 minutes.  I left out the coconut and the crust turned out fine.)
2. In a large bowl, beat cream cheese until smooth.  Combine sugar and cornstarch; beat into cream cheese.  Add eggs; beat on low speed just until combined.  Add the cream and vanilla; stir in chocolate chips.  Pour into prepared crust.
3. Place pan on a baking sheet.  Bake at 350 degrees for 60-65 minutes or until center is nearly set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.  (Cheesecake top may crack but topping will cover.)
4. For topping, in a small bowl, combine the chocolate, butter and sugar.  Slowly beat in the cream until mixture achieves spreading consistency.  Spread over the cheesecake.  Refrigerate overnight.
5. Remove sides of pan.  Garnish cheesecake with the coconut, walnuts and cherries if desired.  Refrigerate leftovers.

Serves 16
Calories per serving -  585

Look at all those chocolate chips!

She's such a rascal!

 

 

 



Aunt Christine's Open Faced Tuna Melt

When Rachel and I visited Aunt Christine in April, she made us this open faced tuna melt.  I've never eaten a tuna melt before and really didn't expect to like it.  It was really good; so good that I asked her how she made it.  If you like tuna or tuna salad sandwiches, you should give this one a go. 

so warm, nice crunchy bread, and melty cheese

Aunt Christine's Open Faced Tuna Melt
from Aunt Christine

Ingredients -

• 1 5oz can solid white tuna in water
• 1 1/2 T mayo
• 1 tsp diced onion
• salt, pepper to taste
• 1/2 c shredded mozzarella (or other cheese of choice - I would have used sliced cheese but was out....that's what Aunt Chris uses)
• 2 thick cut slices bread (I cut 2 thick slices of french bread - it's what I had; Aunt Chris likes to use this nutty wheat bread from Costco's bakery)
• 2 pats butter

Directions -

1. Open tuna can and drain water.  Put tuna in a bowl.
2. Add mayo, onion, salt, and pepper.  Stir well until combined.
3. Butter one side of each slice of bread.
4. Divide tuna into 2 halves.  Spread one half on each slice of bread (on the un-buttered side)
5. Get a skillet and put on over medium heat.  Place your open faced tuna sandwiches in the skillet butter side down....you are toasting the bottom of the sandwich. (pic below)
6. Once the bread is toasted, transfer the sandwiches to a baking sheet.
7. Turn the broiler on (low - if you're like me and have a habit of walking away from the oven and letting things burn or high - if you're good and stay close and actually pay attention).
8. Add 1/4c shredded cheese to each sandwich right on top of the tuna (or a slice of cheese if that's what you're using).
9. Broil until the cheese is nice and melty.

Serves 2.
Calories per serving - 358

toasting the bottom

All done and ready to eat.

Asparagus Quiche

I just love quiche.  Seems like I've said that before...Hmmm?  I found this recipe on the inside of a Challenge Butter box.  You know,... I love me some butter.  Anyway, I made this recipe to take to a beach potluck for a friend moving back to the mainland....Boo.  On the plus side, everyone seemed to like the quiche!

recipe on box is for a full pie to serve 6
I made mine mini.....I just gotta be different

Asparagus Quiche

from Challenge Butter (unsalted) box

adapted slightly by me

Ingredients -

• 1 Pillsbury refrigerated pie crust
• 3/4 to 1 lb fresh asparagus spears, cleaned and cut into 3/4 inch pieces (2-2 1/2 cups)
• 3 T Challenge Unsalted Butter
• 1/2 tsp curry powder
• 1/8 tsp ground cayenne pepper
• 1 c chopped onions (I used less - about 1/4 c)
• 4 large eggs
• 3/4 c milk
• 1 tsp salt
• 5 ounces (1 1/4 c) shredded Monterey jack cheese (I used a little cheddar, a little Italian blend - it's all I had!)
• 2 inch biscuit or cookie cutter (if you want to make mini's)
• mini muffin pan (if you want to make mini's)
• non-stick cooking spray

Directions -

1.  Blanch asparagus for 2 minutes in boiling water, cool in ice water, drain and set aside.

2.  Melt butter in a small saute pan over medium heat.  Add curry and cayenne pepper; cook one minute.

3.  Saute onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.

4.  In a small bowl beat, eggs, milk and salt. 

5. Preheat oven to 375 degrees.

6. Unroll pie crust and use your biscuit cutter to cut 24 circles. 

7. Spray your mini muffin pan with non-stick cooking spray.

8. Put the pie crust circles in your muffin pan.

9.  Add a pinch of cheese to each mini pie crust.

10. Add a little onion mixture and asparagus on top of cheese.

11. Pour egg mixture over the top.

12. Bake about 20 minutes or until custard is set and golden.

blanching asparagus

cooling asparagus in ice water

I just love refrigerated pie crust
the original recipe has you making your own

all ready to fill

all that's left now is to add the egg mixture

the mini's

some crustless asparagus quiche
I had asparagus, cheese, & egg mixture left over....
but no crust; not to worry - these were fantastic too
they were made in a regular size muffin pan

Makes roughly 36 mini's.

Calories per mini - approx. 82.5

Calories per whole pie if you go that route - 2970 - that serves six - 495 per serving

Nana's Stuffed Meatloaf

My in-laws were here visiting in early July and I had the pleasure to not only get this recipe from my mother-in-law, but to get to eat it!   On more than one occasion my husband has raved about this meatloaf.  Now, after hearing about it for almost 8 years, I got to try it.  It is so delicious and really not hard to make.  I hope you'll try it, you won't be disappointed.

Nana's (famous) Stuffed Meatloaf

Nana's Stuffed Meatloaf
from Nana

Ingredients -

• 1 1/2 lb ground beef
• 1 c. Pepperidge Farm herb stuffing mix (not cubes)
• 1 egg
• 1 pk Lipton onion soup mix or onion mushroom soup mix
• 7 dashes Worchestershire sauce
• 3 swirls around the bowl with ketchup
• 2 c. shredded Mozzarella cheese
• 8 slices thinly sliced ham
• other useful items you'll want to have - wax paper, rolling pin, foil, jelly roll pan

Directions -

1. Preheat oven to 400 degrees. Crumble ground beef in medium mixing bowl, add salt/pepper to taste, egg, Worchestershire sauce, ketchup, and soup mix; mix thoroughly with hands. 
2. Add stuffing mix and mix with hands again.
3. Transfer onto wax paper lined jellyroll pan.  Using a rolling pin, roll into ~1/2 inch thick rectange the same lenth/width as jellyroll pan.  (pic below)
4. Take ham slices and lay on top of ground beef mixture.....making sure to leave a border of about a 1/2 inch.  (pic below)
5. Add Mozzarella cheese on top of ham keeping with in the border.  (pic below)
6. Roll up jellyroll style; making sure the ends and long seam are sealed.  (pics below)
7. Place loaf pan over the rolled up loaf then flip so loaf will be seam side down in the loaf pan.  (pic below)
8. Place loaf pan on jellyroll pan (lined with foil) and pop into the oven to bake for 1 to 1 1/2 hours until nice and brown. (pic below)

Serves about 8.
Calories per serving - 318
Calories per meatloaf - 2542

Nana rolling out the meat.

ham added to meat rectangle keeping a border

now with cheese on top

Nana starts at this end, lifts up the wax paper

and begins rolling slowly

all rolled up & ready to seal the seams

seams all sealed

loaf pan on top

and flip it

ta da - it's in the pan

ready to go in the oven

all done....ain't she a beauty
Nana did good!

it is so yummy...with each bite you get
meatloaf, cheese, and ham