Desserts · Uncategorized

Kentucky Butter Cake

On Face Book this morning, this cake showed up and instantly I went to the fridge and took out butter to soften so I could make it later in the morning. All I can say is WOW…it is just amazing and you can make it in one bowl, which is always a plus. The glaze that oozes into the holes which you punch as soon as it comes out of the oven, just makes it even more delectable. Three different people have sampled it today, and if you could have seen the looks on their faces. This will be one of the cakes that I make through the holidays this year to sell.

Ingredients for Cake

1 cup butter, softened

2 cups sugar

4 eggs, room temperature

3 cups all purpose flour

1 teas baking powder

1/2 teas baking soda

2 teas vanilla

1 cup buttermilk

Ingredients for Glaze

3/4 cup sugar

1/3 cup butter

3 tables water

2 teas vanilla

Preheat oven to 325:

For cake, combine all ingredients in a large mixing bowl. Beat for 3 minutes and pour into a greased and floured bundt pan. Bake until cake tests done. (depending on size of bundt pan, will depend on how long it bakes, I used a small bundt pan and 4 mini loaf pans, but if you use a typical size bundt, such as a 9 or 10 cup, it will need to bake about an hour).

Glaze

Combine the butter, water and vanilla in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, but do not boil. (I added one teaspoon of the vanilla to the mixture while it was cooking and then added the last teas right before I poured the glaze over the cakes.)

Bake in 10″ bundt pan which you have greased and floured for 60-75 min depending on your oven.  I begin to check for doneness  after about 55 min. But test about every 3-4 min until cake tests done!

When cake comes out of the oven, punch holes with end of a stick, straw or small round handle. Pour glaze over the cake allowing to drip down into the holes. Let cake cool completely before removing out of pan.

Soups · Uncategorized

Mexican Wedding Soup

Randy and I love Italian Wedding soup, so when I saw this in the new Taste of Home Magazine, I got excited to see that I could have a recipe that would make it with a whole new taste. Am looking forward to having this soup over the weekend. Thanks Taste of Home!

1 tables veggie oil or canola

2 medium carrots, chopped

2 medium celery ribs, chopped

1/2 cup frozen corn, thawed

1/2 cup chopped onion*

1/2 teas garlic powder

2 qts chicken stock

1 cup soft bread crumbs

1 envelope reduced sodium taco seasoning

1 large egg

1 lb ground chicken

1  cup acini di pepe pasta

2 tables minced fresh cilantro

1/4 teas salt

Cubed avocado and sour cream

In a Dutch oven, heat oil over medium heat. Add carrots, celery, onion and corn; cook until tender. Stir in stock. Add garlic powder, if desired. Increase heat to high; bring to a boil.

Meanwhile, combine breadcrumbs, taco seasoning, egg and chicken; mix lightly. With wet hands, shape into 1 1/2″ balls. Reduce heat to simmer. Gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, about 8-10 minutes. Stir in pasta. Simmer, covered until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt. Serve with avocado and sour cream.

*I added about 1/2 teas garlic powder and the onion to the soup.

Daily Thoughts · Uncategorized

God’s Mysterious Ways

A little over a month ago, one of my dearest friends lost her 20 year old grandson, Jared, due to a sudden illness. So many questions evolved from this event that was and still is looked at as a tragedy.  Jared was such a precious Christian young man, who lived his life, not for himself, but for God and for others. During the weeks after his death, stories began to be heard of how Jared’s influence had touched so many lives. Friends and family, knowing that they could, no matter the pain and suffering they were experiencing, still always trust God’s Hand, even in the middle of this heartache. I had received a text from Cora telling me that, when we could talk, she wanted to share a story of how God was being glorified in Jared’s death. Well, today I was blessed to be able to hear the story. After hearing it, I ask permission from Cora and Becky to share it with you, as we always need to be sharing how God works in ways which only He can orchestrate.

Because Jared and his brother Andrew use to work in the summers with younger boys at a gym, coaching, this particular gym held a fund raiser this past Saturday in honor of Jared. They had  Becky, Jared’s mom, to come say a few words about Jared, which she so willingly did. During the break of Becky speaking, (she had to speak to two different groups of people, so had some time before she spoke the second time) a young lady came up to Becky and Cora and ask if she could share something with them. When Becky responded with, “yes, of course, how can we help you”, the young lady said, “oh no, I don’t need anything, but I just had to share something with you.” She proceeded to tell them that she had never been in a church before attending Jared’s memorial service and that she was just so impressed with how Becky and Darren had been able to speak so lovingly about the Lord and His faithfulness  in front of almost 2000 people about Jared. This young lady,  who saw Jared at the gym, when he was there working ,went on to say, how she was so impressed with the way everyone spoke that day of the Lord and how much He meant to them. That because of Him, they were able to have a peace that surpassed any understanding. That God’s love was so evident in the young people that gathered that day to celebrate his life. She knew from seeing Jared at the gym, that what everyone was saying about Jared was true. As she concluded her story , getting more excited with each word, that every since Jared’s service, she had gone to church every Sunday (except one, when she was out of town) .Cora said that this young lady was just elated that it was Saturday, which meant that she would getting  to go to church again that next day.

When Cora relayed this story to me, I began to cry, thinking  to myself, “shouldn’t I get that excited every week that I get to go to God’s House?” We take so much for granted and sometimes church becomes something we “need to do, or have to do” because we feel the need to honor Him. But does it honor Him when we simply go because we are suppose to?

God’s House is a building,  yes, but it is so much more. It is a place to not only gather with other Christians who want to corporately worship our Lord, but a place to bring our hearts and to surrender our wills to His. A place of prayer.  A time of quietness to be thankful for a God who has loved us so much that we want to be in His house. It should never be about us;about being entertained. It should be a time where our hearts and minds are completely yielded to Him and empty our selves of any pride, anger, bitterness or any other thing that takes our minds off of Him. Yes, this young lady’s testimony was a great reminder to me that, truly, there are people around us each day, who  have never heard about the Good News of Christ’s great love for us. That He will give us everything we need when we go through those tough times. That those tough circumstances will be much easier to handle if we don’t wait to call on God, just when we need him, but that every day, we are learning to trust and love our Creator, so that, in those tough times, we are able to feel His presence and know that He is walking through them with us.

Cora had told me that she had been wondering how God would be more glorified by Jared’s death than He would have been by his life. This is just one of those stories that is showing them that answer, and the answers just keep coming.

Psa 103:2,22 “Praise the Lord, I tell myself, and never forget the good things He does for me. 22. Praise the Lord, everything he has created, every where in his kingdom. As for me, I, too, will praise the Lord.”

As per Becky, when I ask her if she minded me sharing this story, “we don’t want to miss any opportunity to bring God glory in what He is accomplishing through our pain & grief. That there is Hope, so that we and others know it is NOT in vain.”

1 Corinthians 15:58 “Therefore, my dear brothers and sisters, stand firm. Let nothing move you. Always give yourselves fully to the work of the Lord, because you know that your labor in the Lord is not in vain.”

Asa 147: 11 “the Lord delights in those who fear him, who put their hope in His unfailing love.”

 

Daily Thoughts · Soups · Uncategorized

White Bean With Italian Sausage Soup

Found this in an old Southern Living Magazine. Will be perfect for sitting outside on the porch (oops, excuse me, I forget out here they are called Arizona Rooms), watching the sun go down and having a bowl of soup with garlic french bread. The recipe originally called for Chorizo, but I don’t like it so I used Mild Italian Sausage

1 lb mild Italian Sausage (our preference, but they make it in hot if you like that option better, feel free to use (after all, the Sausage Police won’t come get you if you do), casing removed

2 tables olive oil

1 large yellow onion, chopped (about 2 cups)

2 medium carrots, chopped (about 1 cup)

1/2 lb small red potatoes, chopped

3 garlic cloves, minced

1 teas paprika

1 teas kosher salt

1 tables tomato paste

2 (15 oz) cans great Northern beans, drained and rinsed

1 container (32 oz) chicken broth

1/2 cup fresh parsley leaves, chopped

Cook sausage in a Dutch oven over medium high heat, stirring constantly, until browned and crumbled, about 8 minutes.

Drain all on paper towels. Wipe Dutch oven out with paper towel, to remove grease.

Heat the oil in the Dutch oven over medium high heat. Add onions and next 5 ingredients and sauce until tender. About 5 minutes.

Stir in tomato paste and cook 1 minute, stirring.

Add beans, chicken broth and sausage; bring to a boil. Reduce heat to low and simmer, stirring occasionally for about 20 minutes. Stir in parsley, and serve!

Uncategorized

Fresh Blackberry Pie

We came home from a new adventure the other day of going to a produce market!  The produce and the prices were amazing!  We came home with a crate of blackberries which were $3.50 and 3 pints of blueberries which cost us a whopping $1.   So since I had never made a homemade blackberry pie I just had to make one! So here is the beginning and ending! Can’t wait for it to cook just a bit to try it!  All I did was add  some sugar, lemon juice and a bit of flour, stirred  into the rinsed berries and poured them into a homemade buttery pie crust!  Was going to take it to our monthly pot luck tonight but peter  Pumpkin said “oh no your not, I’m not sharing that with anyone”. He is just the sweetest thing! So have a buttermilk pie in the oven to take, since that is not one of his favorites! (Although it is my fav, but that’s just the kind of person Penelope Pumpkin is, kind and sharing) ok ok, I admit I made two one for sharing and one to sit and eat all by myself! If you live within or around Mesa, this place is worth your time or trouble to get to! Superstition Ranch Produce Market on Main and  48th!

Casseroles · Daily Thoughts · Meats · Uncategorized

Parmesan Chicken Casserole (Southern Supper)

I know, “suppers” is really not used too much anymore, but doesn’t it sound like it makes the meal in the evening much more informal. You can just imagine, friends and family gathered around the table, passing plates of rolls, bowls of mashed potatoes and platters of fried chicken or roast. Supper is a Southern term which interpreted should just mean, “comfort food being enjoyed by folks which enjoy being together”.  After finally getting moved into our new “digs” (there, I used a term which sounds a little more current and hip) my cooking magazines have started to arrive. Because we were traveling for a couple of months after moving from Texas, I let my subscriptions expire until I had a permanent address. Just yesterday we are the proud owners of our new Arizona license plates which adorn our new car. We feel much more Arizonian now. Am still dreading going to get our DL, which means that we will have to take a eye test and just don’t know if I’m quite ready for that yet. Am eating lots of carrots before that time, hoping that I do, in fact, past the eye test.  OK, back to the supper that I want to post this afternoon. When I saw this recipe, I printed it up so we could buy the ingredients and make it this week.

Parmesan Chicken Casserole

6 boneless chicken breasts, diced

1 cup may or plain Greek yogurt

1 cup shredded Parmesan cheese

1 teas Lawrys seasoned salt

1/2 teas ground black pepper

1 teas garlic powder

Instructions

Placee diced chicken into a greased 9×13″ baking dish

In a small bowl, combine the mayo/yogurt, 3/4 cup parmesan cheese, salt, pepper and garlic powder.

Spread evenly over chicken

Sprinkle remaining 1/4 cup parmesan cheese on top of may mixture.

Place dish in preheated 375 oven and bake for about 30 minutes. Remove from oven and serve chicken over pasta!

Cakes · Daily Thoughts · Desserts · Fruit · Uncategorized

Fall Orange Cake

If you are wondering how Fall Orange cake is different from Spring Orange cake…it is really very simple, it is made in the Fall instead of the Spring. Why do I get hankerings (where did that word come from, I’ve  never used that before?) for cakes which I have not ever made before or necessarily even wanted to make? I don’t have an answer for that except to say that maybe as we “mature” (don’t like to say, “get older”) our tastes change and our bodies crave different flavors for what we need? I don’t know, maybe if I ever win the lotto, I will use $100 to do a study on that. But in the meantime, I will just keep baking what sounds good at the time. Today, for some reason, orange sounded good. Maybe because I have looked at an orange staring back at me from the fruit basket on the counter since last Saturday. So today, I could not go another minute without making a fresh orange cake. Randy is eating the piece that I cut for his mid morning snack, even though it is past mid morning. But he is always so eager to show his support for me baking and willing to sample whatever. He IS a jewel! Seriously, this cake is so moist and the homemade orange buttercream frosting just took it to a new level.  If you add a little orange food coloring, wouldn’t it be pretty to have on your Thanksgiving dessert table next to the pumpkin pies? Do not pay attention to the blue tray it is sitting on, that is my “go to” tray when I am taking food someplace where I might not get the tray back, so I use it for times like that.

Ingredients

1 box Duncan Hines French Vanilla Cake Mix

1 small box of vanilla instant pudding

4 large eggs, room temp

1 cup fresh orange juice (we had the orange juice with heavy pulp)

1/3 cup veggie oil

2 tables orange zest

About 1-2 tables orange juice (to brush over cake layers after they bake)

Frosting

1 stick softened butter (not margarine, yuck)

3 1/2 cups (or a 1 lb box) of powdered sugar

1/2 teas orange extract

1 tables orange zest

Enough fresh orange juice to get it of spreading consistency. (I added about 1/3 cup of orange juice.

Add cake mix, pudding mix, 1 cup orange juice, eggs, oil and zest to mixing bowl. Beat for 2 minutes and well combined. Pour into desired baking pans and bake according to back of cake mix box for whatever size of pans you used. When cake tests done, remove from oven and allow to cool. Using a pastry brush, brush some of the orange juice over the top of the cake layer (s). Allow to cool completely and frost.

Frosting

Combine the softened butter, powdered sugar, extract  zest and add enough orange juice to mix until spreading consistency. Frost cakes when completely cooled.

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Pumpkin Dump Cake

Upon seeing this today on Facebook, I immediately went to the store and bought a spice cake mix and after practicing making more cake balls today then rewarding myself with another piece of Key Lime Pie which I made yesterday for company, THEN I am going to make this cake. One can never have too many desserts in the house. After all, I think I lost a pound this weekend when we skipped breakfast on Saturday. That calls for a celebration of the best kind, celebrating with cake! Thank you Country Cook for sharing this wonderful comforting recipe which will bring in the Fall Season (even when the temps are still above 100.

Ingredients

1 can (15 oz) pumpkin puree (not pumpkin pie mix)

1 can (12 oz) evaporated milk (not sweetened condensed)

3 large eggs

1 cup sugar

1 teas ground cinnamon

1 box of Spice  Cake Mix

1 cup butter, melted

Directions

Preheat oven to 350. Grease and flour a 9×13 baking dish.

In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon. Mix well, it will look pretty thin, but that is correct.

Pour this mixture into the baking dish. Then sprinkle the dry cake mix on top of the pumpkin mixture. Drizzle all of the melted butter on top of the cake mix.

Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools. Let it cool for at least 30 minutes before serving. Great with a spoonful of ice cream or whipped cream.

Perfect for those wonderful Pot Luck dinners and so easy to whip up when you have company and put it in the oven while playing Hand & Foot or Dominoes. Will be ready when you take your first break.