My dad is a great cook. He doesn't cook very often, but he is pretty creative when he does. So the other day when I was down there, I needed some new recipes and he gave me a few of his favorites. Here is one of them. He printed this off the internet somewhere, but I'm not sure from where.
Ingredients
1 lb ziti or rigatoni pasta
1 1/2 T olive oil
1 clove garlic (minced)
1 medium eggplant *cut into 1 inch pieces
14 oz. crushed tomatoes
8 oz. diced tomatoes
1 t salt
1 c. plain dried bread crumbs
1 t. dried parsley
1/2 c. grated parmesan cheese
1/2 lb mozzarella cheese, cut into 1/2 in pieces
1. Cook pasta as directed on box.
2. Prepare eggplant sauce: In deep 12 inch skillet, heat 1/2 T oil over medium heat. Add garlic and cook until tender and golden. Add eggplant; cover skillet and cook 10-12 mins until eggplant softens slightly, stirring frequently. Stir in crushed tomatoes and diced tomatoes with their juice and 1/4 t. salt; simmer, uncovered, 5 mins or until mixture thickens slightly, stirring occasionally.
3. Preheat oven to 375. In medium bowl, with fork, mix bread crumbs, parsley, Parmesan, and remaining oil and salt.
4. Drain pasta. Return pasta to sauce pot, stir in eggplant to coat. Add mozzarella and toss to combine. Put in ungreased 9x13 dish and spread evenly; top with breadcrumb mixture. Bake, uncovered, 30 mins or just top browns and sauce bubbles. Let stand 10 mins before serving.
*Can double this recipe and freeze the extra dish. (Freeze before baking)
Sunday, June 23, 2013
Wacky Cake
Since B is allergic to eggs, most baked goods are off limits for her. Which breaks my heart. No one should have to spend their life without cake and brownies and cookies. When I saw this recipe it has so many rave reviews but I was skeptical. I've tried making cake with egg substitutes before, and it just doesn't work as well. So how can this cake really be as amazing as its reviews. But let me be the first to say, I want to eat this entire thing. It is so moist and so rich and so incredibly perfect. I have found my answer! The website I found this recipe from also has links to other types of "wacky cake", other flavors. So basically from now on for anyone's birthday, this is what I am making. And it's super easy!
Wacky Cake/Crazy Cake/Depression Cake
1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Tips:
You can double this recipe, just use a 9x13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan. You can also make cupcakes - be sure to adjust baking time.
Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top!
Wacky Cake/Crazy Cake/Depression Cake
CRAZY CAKE RECIPE (NO EGGS, MILK, BUTTER OR BOWLS)
Ingredients1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water
Directions
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Tips:
You can double this recipe, just use a 9x13 baking pan.
You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease you pan. You can also make cupcakes - be sure to adjust baking time.
Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top!
Cherry Chocolate Almond Ice Cream
Ok, this recipe takes a lot of time and doesn't make very much (I would suggest at LEAST doubling it maybe even quadrupling it, seriously. It is so amazing and for all the effort you're going to expend, you might as well end up with a whole heck of a lot of it.
Cherry Chocolate Almond Ice Cream
Ingredients:
1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
2 cups whole almonds, toasted and coarsely chopped*
5 large egg yolks
1/4 tsp almond extract
1 cup well-drained Sour Cherris in Syrup or Candied Cherries, coarsely chopped**
Fudge Ripple
Get ready for these instructions.
**Candied Cherries (makes 2 cups)
1 lb (450 g) cherries, fresh or frozen
1-1/2 cups (375 ml) water
1 cup (200 g) sugar
1 Tbsp freshly squeezed lemon juice
1 drop almond extract
Remove the stems and pit the cherries. Heat the cherries, water, sugar, and lemon juice in a large nonreactive saucepan or skillet until the liquid starts to boil.
Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.
Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup. They can be kept in the refrigerator for up to 2 weeks.
To use, drain the cherries in a strainer for about 1 hour. Save the syrup to pour over pancakes - heavenly!
Cherry Chocolate Almond Ice Cream
Ingredients:
1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
2 cups whole almonds, toasted and coarsely chopped*
5 large egg yolks
1/4 tsp almond extract
1 cup well-drained Sour Cherris in Syrup or Candied Cherries, coarsely chopped**
Fudge Ripple
Get ready for these instructions.
Warm the milk, sugar, salt and 1 cup (250 ml) of the cream in a medium saucepan. Finely chop 1 cup of the almonds and add them to the warm milk. Cover, remove from the heat, and let steep at room temperature for 1 hour.
Strain the almond-infused milk into a separate medium saucepan. Press with a spatula against the strainer to extract as much flavor from the almonds as possible. You can also pick up handfuls of the almonds and squeeze out all the liquid possible. Discard the almonds.
Rewarm the almond-infused milk Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constanly over medium heat with a heatproof spatula, sraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's insturctions. During the last few minutes of churning, add the remaining 1 cup chopped almonds. When your remove the ice cream from the machine, fold in the chopped cherries.
*To toast almonds spread nuts in an even layer on an ungreased baking sheet. Place the sheet in a preheated 350 deg. F oven for 10 to 12 minutes, stirring once or twice while baking. Snap an almond in half: if they're done it should be lightly golden brown throughout. Let amonds cool completely befor using.
Strain the almond-infused milk into a separate medium saucepan. Press with a spatula against the strainer to extract as much flavor from the almonds as possible. You can also pick up handfuls of the almonds and squeeze out all the liquid possible. Discard the almonds.
Rewarm the almond-infused milk Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constanly over medium heat with a heatproof spatula, sraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's insturctions. During the last few minutes of churning, add the remaining 1 cup chopped almonds. When your remove the ice cream from the machine, fold in the chopped cherries.
*To toast almonds spread nuts in an even layer on an ungreased baking sheet. Place the sheet in a preheated 350 deg. F oven for 10 to 12 minutes, stirring once or twice while baking. Snap an almond in half: if they're done it should be lightly golden brown throughout. Let amonds cool completely befor using.
**Candied Cherries (makes 2 cups)
1 lb (450 g) cherries, fresh or frozen
1-1/2 cups (375 ml) water
1 cup (200 g) sugar
1 Tbsp freshly squeezed lemon juice
1 drop almond extract
Remove the stems and pit the cherries. Heat the cherries, water, sugar, and lemon juice in a large nonreactive saucepan or skillet until the liquid starts to boil.
Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.
Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup. They can be kept in the refrigerator for up to 2 weeks.
To use, drain the cherries in a strainer for about 1 hour. Save the syrup to pour over pancakes - heavenly!
Fudge Ripple (makes 1 cup)
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
Just an end note. Totally worth the time.
Green Bean Casserole
This isn't necessarily the healthiest way to serve green beans, but it is pretty delicious. I used canned green beans, but I will probably try fresh ones next time.
Green Bean Casserole
Original recipe makes 10 servings
Preheat oven to 350 degrees F (175 degrees C).
Green Bean Casserole
Ingredients
2 T butter
2 T all-purpose flour
1 t salt
1 t sugar
1/4 c. onion (I omitted)
1 c. sour cream
3 (14.5 oz) cans French style green beans, drained
2 c shredded cheddar cheese
1/2 c. crumbled ritz crakcers
1 T. butter, melted
Original recipe makes 10 servings
Preheat oven to 350 degrees F (175 degrees C).
Chicken and Cream Cheese Taquitos
These. Are. Amazing. Enough said.
Found originally here.
Found originally here.
Ingredients
3 cups cooked shredded chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 + 1/2 cups shredded cheddar cheese
1 + 1/2 cups chopped baby spinach, stems removed
coarse salt (and fresh black pepper if you like), to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying
topping as you like:
sour cream/quacamole/salsa/taco sauce/ranch dressing
Instructions
- In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
- Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down in a 9x13 dish. Repeat until all the tortillas are filled and rolled.
- Bake at 350 for about 10 mins, flip over if desired.
*The original recipe has you fry these, so feel free to go that route instead!
5 stars!
Bacon and Chicken Shish-Kebobs
I made these for Father's Day dinner last week. It was funny because Callen said how much he loved the mushrooms at the same moment I was gagging them down. I can't handle squishy food. I think that is also why I have an aversion to seafood. Food should not be spongy like that. Anyway, the rest was great and Callen said it was worth making again, so here you go.
Ingredients
- 1/4 C. soy sauce
- 1/4 C. cider vinegar
- 2 Tbs. honey
- 2 Tbs. canola oil
- 10 lg. mushrooms, cut in half
- 2 green onions, minced
- 3 skinless, boneless chicken breast halves, cut into chunks
- 1/2 lb. sliced thick cut bacon, cut each slice in half
- 1 8-oz. can pineapple chunks, drained
- skewers
Directions
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions.
Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and let marinate in the refrigerator for at least 1 hour.
Preheat grill for high heat. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook for 15-20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
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