Monday, March 30, 2009
1 cup shortening (I used butter flavor)
2 cups Sugar
2 tablespoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup Powdered Sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Melt half of a bag of chocolate chips
( I used Raspberry filled chocolate chips's)
add some milk to make a thin drizzle consistancy
In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a separate bowl Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. fluted tube pan. or Bundt pan Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the drizzle ingredients; drizzle over cake.
Well I had chosen to do the September/October birthday theme cake for our Relief Society Birthday party. I chose this theme beaucause I thought it would be the best month to use chocolate Ganach frosting..Well, It is March NO decorations for fall are sold in march..Thank goodness Candy corns are made year round. That was not good enough though I could not decorate an entire cake with candy corns alone..So I came up with a cool Idea to make my own edible acorns
1 bag Maple Nut Goodies
1/2 C Nutella (or chocolate melted)
1/2 C crushed nuts (your choice)
Dip one end of Maple Nut Goodie into Nutella (or melted chocolate.)
role in nuts.
store in fridge to set untile ready to use!
Friday, March 27, 2009
2 pkgs. cream cheese
1 roll refrigerated sugar cookie dough
(or your favorite sugar cookie recipe, I have done both)
1 tsp. vanilla
1/2 c. sugar
Assorted fruit suggestions: Kiwi, strawberries, mandarin oranges, mango, pinnapple and berries (fresh or canned. If canned drain Well!)
Spread cookie dough over pizza pan. Cook the crust as directed on wrapper. In a bowl, Add cream cheese, vanilla and sugar. Spread cream cheese mixture on top of cooled cookie. Cut and lay fruit in circles. Serve immediately.
An alternative topping (also a Yummy dip for Fruit alone!)
1 (8 oz.) pkg. cream cheese
1 c. marshmallow fluff
Cream cheese until light and fluffy. Add fluff and beat well.
I came across a recipe for Enchilades from the taste of home magazine and made it more busy mom friendly with things you probably have on hand. this will feed a large family or makes good leftovers!
2 pound lean ground beef
1/2 large onion, chopped
1 Tbs minced Garlic (or 1 fresh clove your choice)
1/4 teaspoon salt
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small package (16 ounces) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1/2 cup mild salsa ( or as hot as you like)
24 flour tortillas
In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in salsa
Place approx 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350° for 25-30 minutes or until heated through.