Monday, August 24, 2009
Sunday, August 23, 2009
3/4 cup butter, softened
1 3/4 cups sugar
2 tablespoons key lime zest
1/4 cup key lime juice, fresh
3 cups cake flour
1 teaspoon baking soda
1 1/2 cups buttermilk
White Chocolate Frosting
6 (1 oz) white chocolate baking squares
1/2 cup heavy whipping cream
3/4 cup butter, softened
1 tea. vanilla
5 cups confectioners sugar
- Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
- In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
- In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Pour evenly into prepared pants, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
- White Chocolate Frosting:.
- In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
- In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.
2 cups cooked chicken, chopped or shredded
1 cup Barbecue sauce, divided
1/2 cup diced red onion
1/2 cup Ranch dressing
Shredded mozzarella cheese
Preheat oven to 400 degrees. In a medium bowl, combine the chicken with 1/2 cup of barbecue sauce; mix until combined. Spread the remaining barbecue sauce on rolled out pizza dough. Place red onion and chicken mixture over sauce. Drizzle ranch dressing over chicken then top with mozzarella cheese. Bake for 15 to 20 minutes.
1 pkg (8 oz.) cream cheese, cut into cubes
1 can (4.5 oz.) chopped green chiles
1 can (15 oz.) black beans
1 can (14.5 oz) diced tomatoes, drain off a little of the juice, but not all of it
1 or 2 cans (10 oz. can) Green Chile enchilada sauce; depends on if you like a lot of sauce or not
shredded cheddar cheese
Heat Oven 400 deg. Grease 9x13 inch pan.
In a nonstick skillet cook chicken over medium-high heat, stirring occasionally, until no longer pink. Stir in cream cheese, green chiles, black beans, and diced tomatoes; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling into tortillas; roll up and put in pan. Pour enchilada sauce over the top and sprinkle with Cheddar cheese. Bake for 15 to 20 min.
Tuesday, August 11, 2009
This "Casserole" is really very much like a dessert but has squash in it. So you could call it a veggie. :) My friend made it for our dinner group and it was so yummy we all had seconds. She said they have this instead of candied yams for Thanksgiving. I hope you like it.
- Flesh of 1 cooked butternut squash – about 3 c.
- 3/4 cup white sugar
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons all-purpose flour
- 3 eggs
- 1/4 cup margarine, melted
- 3/4 cup chopped nuts (pecans preferred)
- 3/4 cup coconut
- 3/4 cup brown sugar
- 6 tablespoons flour
- 6 tablespoons melted butter
- Combine topping ingredients and set aside.
- Blend all ingredients (except topping) in a blender or food processor.
- Pour into a greased 9x13” pan.
- Bake at 400 F for about 20 minutes, then sprinkle topping over all and return to oven.
- Bake another 10-20 minutes, or until casserole is set.