Key Lime Cake
First, let me start off by saying that when I make it again, I am going to completely eliminate the lime juice/confectioners' sugar glaze that you pour over the layers before they cool. I think this will lighten the cake up a little.
Here is the original recipe - you decide if you want to make it as is, or eliminate the glaze. By the way, you will see that I make a double batch of cream cheese icing. It is better to have too much than not enough! We used the leftover icing for cinnamon rolls the next morning.
Cake
1 3oz package lime jello
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour (sift flour before measuring it)
1/2 teaspoon salt
1 tsp. baking powder
1 tsp. baking soda
5 large eggs slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tbsp. lemon juice (fresh)
1/2 tsp. vanilla extract
1/2 cup key lime juice (25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
In large mixing bowl, mix the jello powder, sugar, flour, salt, baking powder,and baking soda. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35-40 minutes. Test for doneness wtih toothpick. Cool the layers in the pans for 5 minutes, then turn the layers out onto racks.
(This next part is what I will omit the next time to see if it is lighter.)
While layers are still hot, prick with toothpicks. Mix the lime juice and confectioners' sugar and pour over the layers on the racks. Allow the layers to cool completely as you prepare the icing.
Cream Cheese Icing - the double batch!
2 sticks Land O'Lakes butter, room temp
2 8oz. blocks cream cheese, room temp
2 1lb. boxes confectioners' sugar
2 tsp. vanilla
Cream the butter and cream cheese. Beat in the confectioners' sugar and vanilla until mixture is smooth and easy to spread. Try not to eat all of it before you ice the cake. Spread the icing between the layers and tops and sides of the cake.
Cowboy Jalapeno Potato Salad
Serves 8
This was a thrown together at the last minute salad to go with a bucket of fried chicken on a lazy Saturday afternoon. It is a laid-back, taste-as-you-go salad. Grab a spoon!
Ingredients
3 Yukon Gold Potatoes, cooked & roughly cubed
6-8 Hard-boiled Eggs, crumbled
Hellman's Mayonaise to taste - start with 1 cup
1/2 cup (from the jar) jalapenos, roughly chopped
1 cup sharp cheddar cheese
1/2 cup Hormel bacon crumbles
Salt & Pepper
I cooked my potatoes in the microwave - and then roughly cubed with skins on. Mix in crumbled boiled egg, mayonaise, jalepeno peppers, cheese and bacon crumbles. Add more mayonaise to get a good consistency. Salt & pepper to taste. Yum!
Chicken Tetrazzini
Bake 1 for now/Freeze 1 for later
So here is my new favorite feed 'em for days recipe. I know it sounds a bit old school or cafeteria-ish even, but it is good. It is a Southern Living recipe afterall - and good things come from the South! Let me know what you think.
By the way, I added in the substitution for Tyson canned white meat - I didn't feel like roasting chicken breasts and this worked like a charm. You can't even tell!
By the way, I added in the substitution for Tyson canned white meat - I didn't feel like roasting chicken breasts and this worked like a charm. You can't even tell!
Ingredients
1 (16 oz.) pkg vermacelli
1/2 cup chicken broth
4 cups chopped cooked chicken (or 2 large cans Tyson white meat chicken chunks!)
1 (10 3/4 oz) can 98% fat free cream of mushroom soup
1 (10 3/4 oz) can 98% fat free cream of chicken soup
1 (10 3/4 oz) can 98% fat free cream of celery soup
1 (8 oz) container light sour cream
1 (6 oz) jar or can sliced mushrooms, drained
1/2 cup shredded parmesan cheese
1 tsp pepper
1/2 tsp salt
3 cups shredded sharp cheddar cheese
Cook vermacelli according to pkg directions, drain. Return to pot, toss with chicken broth.
Preheat oven to 350 degrees. In a large bowl, stir together chicken, soups, sour cream, mushrooms, parmesan cheese, 1 cup cheddar cheese, pepper and salt. Add in vermacelli and toss well. Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with remaining cheddar cheese.
Bake, covered at 350 degrees for 30 minutes. Uncover and bake for an additional 5 minutes or until cheese is bubbly. Yields 12 servings.
Note: Freeze unbaked casserole up to 1 month if desired. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temp and bake as directed.
Easy Key Lime Cheesecake
Ingredients:
2 (8oz.) pkgs cream cheese, softened
1/2 cup sugar
1 tsp. grated lime peel
1 tbsp fresh lime juice
1/2 tsp vanilla
2 eggs
1 graham cracker pie crust
Beat cream cheese, sugar, lime peel, juice and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust.
Bake at 350 degrees for 40 minutes or until center is almost set.
(Try not to let it crack like I did!) Cool & refrigerate 3 hours or overnight. Makes 8 servings.
Cajun Boiled Peanuts
5 lbs. fresh green peanuts
2/3 cup salt for every gallon of water
1 bottle Weber New Orleans Cajun Seasoning
Wash the peanuts and put them in an empty 3-quart stockpot. Add enough water to barely float the peanuts, measuring the amount of water required. Add 2/3 cup salt for each gallon of water used. Stir to distribute the salt.
Add 1/2 bottle of cajun seasoning, stir again.
Bring the water to a boil and reduce heat to medium. Cover the pan and cook the peanuts for 1 1/2 hours or until the shelled peanuts are tender. Taste, taste, taste. Add water during cooking if the peanuts are no longer floating in the liquid. Remove from the heat and cool in the cooking liquid.
The peanuts will become saltier as they sit in the liquid, so taste them at intervals as they are cooling. When they are salty as you like them, drain the peanuts (do not rinse) and store them in the refrigerator or freezer.
Important Note: If the boiled peanuts are too salty because you've let them sit too long in the salted water cooling, DO NOT FRET. Simply soak them in plain water to dilute the saltiness. You might have to change the water a few times to continue soaking in fresh water. This works like a charm!
Vera's Yum Yum Cake
Here is what you need:
Serves 10
1 (2 layer) package yellow cake mix
8 oz. cream cheese, softened
1 (4 oz.) package vanilla instant pudding mix
1 cup of milk
16 oz. container Cool Whip
2 (16oz.) packages fresh strawberries
2 cups shredded coconut
1 cup chopped walnuts
Prepare and bake the cake using the package directions for a 9 x 13 inch cake pan.
Cool in the pan on a wire rack.
Beat the cream cheese in a mixing bowl until light and fluffy. Add the pudding mix and milk and beat until smooth. Fold in the whipped topping. Spread over the cooled cake. Arrange the strawberries evenly over the cake.
Sprinkle with the coconut and walnuts. Chill, covered, for 4 to 6 hours before serving.
Special Note: I made it in the 9 x 13 pan it calls for. Next time, I will do either two 9" cake pans or three 9 " cake pans depending on the amount of batter. It was perfectly good in the 9 x 13, but I had a lot of leftover icing - and a cake like this is just even better with extra strawberries and more layers to fill with yummy icing!
Granola Chip Crunch
I actually made this on Saturday and I should have doubled the batch. It is almost gone already! It's that good!
Here is what you need:
3 cups uncooked regular oats
1/2 cup flaked coconut
1/2 cup whole natural almonds
1/4 cup wheat germ
1/4 cup sunflower kernels
1/4 cup + 2 tbsp. honey
1/4 cup canola oil
2 tbsp. brown sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Spray a large mixing bowl with Pam spray (or Great Value brand - works just as well!) Combine oats, coconut, almonds, wheat germ and sunflower kernels. Stir well and set aside.
Combine honey, oil, sugar, vanilla and salt. Stir well and pour over oat mixture. I started out with a spatula, but as you can see, I ended with my hands. Press the oats together with your hands so that all of the mixture is coated.
Spread granola mixture onto a lightly greased, foil covered 15 x 10 inch jelly roll pan.
Bake at 350 degrees for 25 minutes until golden, stirring every 5 minutes. Cool completely and then stir in chocolate chips.
Store in an airtight container in a cool, dry place for up to 1 1/2 months. Yield: 5 1/2 cups.
"Not Yo' Mama's Banana Pudding"...
Ingredients:
2 bags Pepperidge Farm Chessmen Cookies (or vanilla wafers if you don't have time to run to the store!)
6 to 8 bananas (not green), sliced
2 cups milk
1 5oz. box French Vanilla Pudding
1 8oz. package cream cheese, softened
1 14oz. can sweetened condensed milk
1 12oz. container Cool Whip, thawed
Line bottom of a 13x9 inch dish with a bag of cookies and put sliced bananas on top. Blend milk with pudding mix well with electric beater. In a separate bowl, beat cream cheese and condensed milk until smooth, fold in Cool Whip - add top pudding mixture, stirring (not beating) until well blended. Pour mixture over cookies and bananas; cover with remaining cookies. Refrigerate. Gets better by the day!
Piggy-back Pimento Cheese
(dip & sandwich spread)
Ingredients:
2 cups sharp cheddar, grated
2 cups jalepeno jack cheese, grated
1 8z. block cream cheese, room temp
1 large jar diced pimentos, drained
1 lb. bacon, fried crisp & crumbled
Mayonaise
Salt & Pepper to taste
2 smidgens Garlic Powder (two pinches for you non-southerners)
Grate cheese and set aside. Whip room temp cream cheese in mixing bowl, then whip in grated cheese. Add in drained pimentos, then add in mayonaise little by little until you like the consistency. Add in bacon crumbles, garlic powder and begin adding salt and pepper to taste. You are looking for a slightly salty, smoky flavor.
Serve on bread or crackers or celery sticks if you are trying to be skinny.
