Cake-to-go with Caramel Glaze (Hallmark Magazine)

This is one of those dessert that doesn't give you a sugar high but makes everyone want to eat the entire thing. I always receive a TON of compliments with this cake. It really is super. If I am lazy, I will just make a box buttermilk cake.

Cake-to-go with Caramel Glaze (Hallmark Magazine)

Basic Buttermilk Cake

(Makes two 8-inch round layers, two dozen cupcakes, one 9x13, two 8 inch square layers, and or 10 large muffin size cakes)

3/4 c unsalted butter, softened
1 1/2 c granulated sugar
3 large eggs, at room temperature
2 c bleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 c buttermilk, at room temperature (I have just pulled the milk and eggs straight out of the fridge and the recipe has worked great!)
1 1/2 tsp. vanilla
1. Arrange the rack at the middle of the oven and preheat to 350 degrees. Butter cake pans and line the bottoms with parchment paper or wax paper; butter the paper. (if you're making cupcakes, fill cups with paper liners or butter them.) *When using the caramel glaze, just butter the 9x13 pan and spread batter to the edges.
2. Beat the butter and sugar in a large mixing bowl with an electric miser for 5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beaters and beat well to incorporate.
3. Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.
4. Pour the batter into the prepared pans and spread to edges with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack; remove parchment or wax paper and cool completely before frosting.

Caramel Glaze

3/4 c brown sugar
1 1/2 c heavy cream
1 1/2 tblsp. unsalted butter
A pinch of salt
1. Place glaze ingredients in a medium saucepan over medium heat. Stir with a wooden spoon and bring to a simmer; then reduce heat slightly.
2.Simmer for 7 minutes, stirring frequently, until glaze is thickened. Cool until barely warm.
3. Pour about half the glaze over the top of the cake and spread to edges with a spatula. Drizzle remaining glaze over cut pieces of cake when serving.

Yamilicious!!!

My friend Jordana gave this recipe to me years ago (I can't believe it has been that long) during Dental School life. She called it "Aunt Kay's Yam Casserole". I would like to leave it at just "Yam-i-licious!!" You will never look at yam's the same.

I made these for my friend Tracie's family at Thanksgiving and promised I would give her the recipe... so... here I am... 3 months later.

"Yam-i-licious"
or
"Aunt Kay's Yam Casserole"

3 c. mashed yams
1 c. sugar

1/4 c. melted butter
2 eggs
1 tsp. vanilla
1/3 c. cream

Peel yams and cut into chunks. Bring to boil, cover with lid, and simmer over medium heat until tender. Drain off water. Mash or whip with a mixer (a potato masher has worked splendid for me). Mix in the rest of the ingredients and put it in a 9x13 pan.

Topping:
1/2 c. brown sugar
1/4 c. flour
2 1/2 tbs. butter (softened)
1/2 c. chopped walnuts or pecans (optional)

Crumble topping ingredients together until it is sand texture. Add nuts if desired. Sprinkle over yam mixture.

Bake at 350 degrees for 20-30 minutes.

Sweet and Sour Meatballs

This is a recipe I received from a friend in Cleveland, OH. I have loved it and it has become a staple. My husband who does not like meatloaf and other mixed meats really likes this recipe.

Sweet & Sour Meatballs

Mix the following ingredients together and roll into small meatballs:
1 lb. Hamburger (we like turkey burger)
3/4 tsp. Salt
1 tsp. Worcestershire sauce
1/2 C. Oats
1/2 pkg. of Onion Soup Mix
1/3 C. Milk
1 Egg
A pinch of pepper

Place the meatballs side-by-side in a 9x9 dish. This recipe doubles well so feel free to use a 9x13 for a larger family.

Combine the following in a separate bowl:
1/2 C. Brown Sugar
1 tsp. Worcestershire Sauce
1/4 C. BBQ sauce
1 tsp. Mustard
1/4 C. Vinegar

Pour sauce over the meat and cook for 30 minutes at 350 degrees. Serve it over rice.

A great side dish for this is green bean casserole.

I want to win decals!

Go HERE to check out some pretty cute crafty ideas and other fun stuff. It's a great website! I was just recently introduced to it. . . AND I want to win decals! :)

Crock Pot Tortilla Soup

My crock pot has been on my mind lately. It's so neglected, sitting there on the shelf collecting dust. I feel I owe it to her to use her more often...and...I'm not feeling as excited to spend alot of time on dinner lately. So, I've been looking at different crock pot recipes. Coincidentally, I also received an e-mail from Jake's cousin, asking for favorite crock pot recipes. This is the one I did last night and has always been dependable and scrumdiddlyumptious!

Crock Pot Tortilla Soup
Friend: Adrianne Schmutz

2 boneless skinless chicken breasts (or a can of chicken if you forgot to thaw your frozen chicken like I do everyday!)
1 15 oz. can diced tomato's
1 16 oz. can green chile enchilada sauce
1 4 oz. can chopped green chiles
1 15 oz. can black or pinto beans, rinsed and drained
1 med. onion, chopped (I use about a 1/4 c. of dehydrated onion when cutting a fresh one isn't in my plans)
2 tbs. minced garlic (once again, go for the powder stuff if it suits you)
2 c. water (I cut this almost in half)
1 15 oz. can chicken broth
1 15 oz. can corn, drained
2 tsp. each of cumin, chili powder, salt, black pepper (I cut down on the spicy stuff a bit)
2 tbs. cilantro, chopped

Combing all ingredients (except cilantro) in a crock pot. Cover and cook for 6-8 hours. Add cilantro right before serving. Top with cheese, sour cream, tortilla chips, and avocado.

*When I made this, I used the canned chicken and cooked it on high for 3 hours. It was great!

B A N A N A S... Go bananas!!

My favorite Banana Bread recipe comes out of "Nielsen Family Favorites" recipe book. It's all the favorite recipes from my hubbies side of the family. It really should be published for all to enjoy. So many of his Aunts, cousins, and so on, are amazing cooks and have gone to cooking classes. I feel like these recipes are the best of the best (well, there is the occasional "O-kay, not going to do that recipe again." But it doesn't happen too often).

So here is the recipe that was put in by Jake's cousin, Michelle.

Banana Bread

1 C. Sugar
4 T. Butter
1 Egg
1 C. Mashed bananas (4-5 thoroughly ripe bananas)
1 1/2 C. Flour
1/2 tsp. Baking soda
Cream butter, sugar, and egg. Beat in the rest of the ingredients and mix well. Bake in a greased and floured loaf pan. Bake for 50-60 minutes at 350°. (I bake mine at 325° for around 70min. so the outside doesn't get too done before the inside is cooked.)

2 months later...

I absolutely LOVE cooking this blessed Turkey on this blessed holiday all because of this blessed (that's right, I did say it again) recipe. "Absolutely fool proof!" to quote Julia Childs. Very easy and ends up being the most beautiful turkey. The picture below is from my first time cooking it in 2006.
Maple-Roasted Turkey with Sage Butter
Recipe courtesy Tyler Florence

• 1 stick unsalted butter, softened to room temperature
• 1/4 bunch fresh sage, finely chopped
• Kosher salt and freshly ground black pepper
• 1 (12 to 14-pound) fresh turkey, giblets, neck, and liver discarded
• 8 strips bacon
• 1/2 cup maple syrup
  
• 2 tablespoons hot water
  

Directions

Preheat the oven to 350 degrees F and remove the top rack of the oven.

Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper. {I don't use "kosher salt" or "freshly ground pepper" AND I use dried sage off my spice rack since this is about the only time each year I use it. I use as much as it takes to look like a good mixture with the butter. I don't think you can go wrong on this one.}

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. {I bath the bird under the skin with the butter mixture. I push up the skin as much as I dare without breaking the skin and massage the butter into the breast meat. You can see where the bird is darker colored on my picture - that's from the sage and butter under the skin.}

Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven.

In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stove top. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy. {I find that the worst thing you can do is overcook the turkey. We get so afraid of it being raw that it ends up being super dry from cooking too long. Just my observation.}