Bourbon Street Cake

Father’s Day Cake

Cake

½ cup butter flavored Crisco

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1½ cups granulated sugar

3 large eggs

1/3 cup powdered milk (add enough water to make one cup)

1 teaspoon pure vanilla extract

¼ cup Evan Williams bourbon

Cooking spray

Frosting

1 stick butter, softened

4 ounces cream cheese, room temperature

4 cups confectioner's sugar

¼ teaspoon salt

¼ cup whole milk

½ teaspoon pure vanilla extract

Directions

Cake:

Preheat oven to 350 degrees.  Spray two 8-inch round cake pans with cooking spray and line bottoms with parchment; spray with cooking spray. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs one at a time, beating well after each addition.  Scrape down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until well combined and creamy, about three minutes.

Divide batter between pans.  Slap pans on sideboard to get out any air pockets.   

Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

Frosting:

Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes.

Slice the two cake layers in half carefully.  Place first half of cake layer on a cake plate and spread 1 cup frosting on top. Continue to do this with three remaining layers.  Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion.

© Crackerberries 2013

Summer Slaw

Summer Slaw

6 cups shredded cabbage

1 carrots, peeled and shredded

1 large red delicious apple, cored and chopped

¾ cup raisins

2 Tbsp lemon juice

½ cup coarsely chopped toasted pecans*

6 oz container vanilla yogurt

Toast pecans (*optional) by heating a cast iron skillet over medium heat for 5 minutes, lightly spray pecans with vegetable oil.  Place in skillet and sprinkle with ½ teaspoon allspice.  Stir or shake skillet every minute for five minutes.  Remove from pan and let cool completely.

Place cabbage, carrots, apples and raisins in large bowl; sprinkle with lemon juice and mix well.

Stir in yogurt to combine and sprinkle with pecans.  Chill before serving.

This can be made with your favorite yogurt, not just vanilla.  Next time I’m going to try piña colada yogurt.

© Crackerberries 2013

Asparagus Omelet

Fresh Asparagus Omelet

3 large brown eggs, beaten
1 medium green pepper

6-8 fresh picked asparagus spears
½ tsp celery salt
¼ tsp fresh ground pepper
¾ cup shredded cheddar or mozzarella cheese
1 medium onion, diced

1 Tbsp bacon bits

Heat non-stick fry pan to over medium high heat. Dice the green pepper and combine with onion and celery salt. Cook over medium heat just until crisp tender (about 2 minutes).  Add asparagus and sauté a few minutes longer.

Remove from pan, set aside; wipe the pan clean with paper towel. Spray with non cooking oil and heat over medium high heat. Add fresh ground pepper to egg mixture and pour into pan. Using spatula, pull egg mixture carefully toward you to let uncooked portion drain off cooked portion. Once you have all of the egg cooked, layer ½ cup cheese, onion, green pepper and asparagus mixture onto the highest side of the egg mixture.  Sprinkle with bacon bits and top with more cheese. Carefully fold the egg over with spatula and let stand five minutes before serving.

Serves 2

© Crackerberries 2013

Bo-Bo Cake

BO-BO Cake

Crackerberries version of chocolate-strawberry shortcake

1 quart fresh or frozen strawberries

1 recipe chocolate fudge brownies

1 recipe meringue topping

In large glass bowl crumble half of the brownies into the bottom of the pan.  Layer with half of strawberries, and half of the meringue; repeat.  Save a few strawberries to got on top of the meringue.

A store bought brownie mix can be used, but a homemade version is below.  If using fresh strawberries wash, cut and sprinkle with a tsp of sugar and let stand in fridge for an hour or two before using.  The juice from the strawberries pour over the crumbled brownies makes the dessert moist and tasty.

Brownies:

2 cups all purpose flour

2 cups sugar

1 tsp baking soda

¼ tsp salt

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

½ cup buttermilk

1½ tsp vanilla

Preheat oven 350°. Grease 13x9x2 inch pan.

In medium bowl mix flour, sugar, baking soda and salt; set aside.

In sauce pan combine butter, cocoa and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat and add to flour mixture, while beating with electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk and vanilla and mix for one minute (batter will be thin).  Pour into prepared pan and bake 25 minutes or until toothpick stuck in middle comes out clean.  Let cool completely.

Meringue:

2 egg whites

½ tsp vanilla

¼ tsp cream of tartar

6 tbsp sugar

Let egg whites sit at room temperature for 30 minutes.  In large mixing bowl combine egg whites, vanilla and cream of tartar.  Beat with electric mixer until soft peaks form, about 2 minutes.  Add sugar 1 tablespoon at a time, beating on high until stiff peaks form, about 5-6 minutes.

© Crackerberries 2013

Cheesy Tata Bites

Cheesy Tata Bites

 

3-5 medium size red potatoes

½ cup parmesan cheese

1 cup shredded sharp cheddar cheese

2 tbsp bacon bits

1 tbsp olive oil

2 tsp sea salt

Pepper to taste

Preheat oven 400°

Wash and slice potatoes to ¼ inch thick rounds. 

Combine parmesan and cheddar cheeses together and season with salt and pepper.

Grease cookie sheet with olive oil and place tata rounds on cookie sheet.  Sprinkle with one teaspoon sea salt.

Bake 20 minutes and flip rounds; season with one teaspoon sea salt.

Bake 15 minutes; remove from oven and sprinkle with cheese mixture.  Top with bacon bits and pepper and bake 5 minutes longer or until cheese bubbles.

© Crackerberries 2013

Breakfast Taco Bowls

Breakfast Taco Bowls

4 eggs

2 flour tortillas

½ onion, chopped

½ green pepper, chopped

2 oz Jimmy Dean bulk sausage

1 cup shredded cheese, preferably cheddar but mozzarella works too

2 tbsp parmesan cheese

1 tbsp bacon bits

Texas Pete

Preheat oven 400°

Place flour tortillas in baking dishes.

Cook sausage in skillet with onions and green peppers until no longer pink and onions and peppers are tender.

Place ¼ cup of cheese in bottom of each tortilla.  Divide the sausage mixture between the two bowls. Pour eggs over top and sprinkle with remaining cheese and bacon bits.  Bake in preheated oven for 10-13 minutes until eggs are set. 

Serve with fresh fruit or hot sauce.

© Crackerberries 2013



Ground Beef Pea Wiggle

Beefy Pea Wiggle

When you need to use up leftovers in the fridge and cupboard, sometimes when you mix them all together, they turn out pretty good.

¾ lb lean ground beef

1 medium onion

2 cloves garlic

1 tbsp extra virgin olive oil

1¾ cup chicken broth

1 cup frozen corn

1 cup frozen peas

1 pkg onion soup mix

2 cans cream of mushroom soup

¼ cup parmesan cheese

1 cup shredded Swiss cheese

2½ cups egg noodles

Preheat oven 375°

In medium skillet heat oil and cook garlic just until aromatic; add onions and cook for 3-5 minutes.  Add ground beef and cook and scramble until no longer pink.

Under-cook noodles by two minutes according to package instructions; drain in strainer and set aside.  Add chicken broth and onion soup mix to pan and heat just to boiling; add cream of mushroom soup and stir until well blended.

Add beef mixture, noodles, corn and peas to soup mixture and combine.  Pour into greased baking dish.  Sprinkle with parmesan cheese and Swiss cheese.  Bake 375° 35-40 minutes until bubble and cheese is slightly browned.  Let stand 5 minutes before serving.

© Crackerberries 2013

Fried Chicken Spicy Slaw

Fried Chicken on a Bun

 



Slaw and Sauce

2 garlic clove, finely grated

1/2 cup Miracle Whip

1 tablespoon Texas Pete hot pepper sauce

1/2 small onion, thinly sliced

2 Chile peppers, thinly sliced

4 cups thinly sliced cabbage

1/2 cup Mustard Pickles slices, plus 1/4 cup pickle juice

Chicken

1½ cups all-purpose flour

1 tablespoon ground black pepper

1/2 teaspoon kosher salt

1 cup buttermilk

2 chicken legs and thigh pieces, skinned and de-boned

Vegetable oil (for frying)

4 crusty/bulky rolls

Unsalted butter, room temperature

Spicy Mayo Cole Slaw

Mix garlic, Miracle Whip, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly

Combine flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Work with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess. Place on wire rack until ready to cook.  This prevents pieces sticking together.

Pour oil into a large cast iron skillet to a depth of 1/2-inch and heat until hot (approximately 350°).

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack, season with salt if desired.

Spread cut sides of rolls with butter. Cook rolls buttered side down on hot grill until browned and crisp, about 2-3 minutes. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

I borrowed this recipe from Bon Appetit Magazine and made a few changes to accommodate what I cook with.  If you want to see the real recipe click here ☺

© Crackerberries 2013

MEATLOAF

Mini-Muffin Meatloaf

 The Queen of Comfort food  

I found this recipe in a supplement of the local newspaper and wanted to try it.  I’m not plagiarizing really, because I changed the recipe a little bit to accommodate our taste buds.  But this is way better than Annie Wilkes Spam Meatloaf!!

¼ lb Jimmy Dean regular sausage

1¼ lb lean ground beef

2 eggs

1-2 slices oatmeal bread (preferably the end pieces) crumbled

½ tsp pepper

1 tsp Italian seasoning

1 tsp chili powder

2 tbsp ketchup

1 med onion, chopped

1 med green pepper, chopped

3-4 cloves garlic, minced

1 tbsp butter

1 tbsp olive oil

Preheat oven 375°

Heat butter and oil in small skillet until butter is melted, add garlic and cook until fragrant.  Add onions and green peppers and sauté about 5 minutes, just until onions are translucent.  Remove from heat.

In large bowl combine beef, sausage, bread, eggs, ketchup, chili power, Italian seasoning and pepper.  Mix well and add cooled onion mixture.  Grease muffin tin.  Divide meat into equal portions in 12 count muffin tin.  Pack meat in tightly.

Bake at 375° for 30 minutes.  Remove from oven and let stand for 10 minutes before removing from tins.

Creamy Soy Sauce

1 cup heavy whipping cream

3 tbsp soy sauce

1 tbsp corn starch mixed with 1 tbsp water

In medium sauce pan heat cream and soy sauce until just starting to bubble; stir in corn starch mixture and stir constantly until thickened to gravy consistency.  Spoon over mini meatloaves and serve with favorite side dish.    

© Crackerberries 2013

Corn Custard

Corn Custard

I love corn and Tall Cool One doesn't care for it all that much, so I'm always looking for new ways to have it for din-din.  This is an excellent side dish that goes good with chicken... yum yum.  Hope you like it. 

6 oz cream cheese

15 oz can cream corn

1 cup frozen corn

½ cup corn meal

½ cup chopped onion

½ cup chopped hot peppers

2/3 cup milk

1 egg

1 tbsp butter

½ cup shredded cheddar cheese

Fresh ground black pepper

Preheat oven to 350°

Grease 1 quart baking dish

Melt butter in medium skillet and cook onions and peppers in butter until tender.  Add frozen corn just to heat. 

Beat egg in medium mixing bowl and add cream cheese and mix to combine.  Add milk, corn meal and cream corn and blend well.  Stir in onion mixture.  Pour into grease baking dish and sprinkle with cheddar cheese.  Bake at 350° for 50 minutes.  Let stand ten minutes before serving.

© Crackerberries 2013

Chocolate Cake

Chocolate Cake

¾ cup butter flavored Crisco

1½ tbsp water

4 eggs

2 cups flour

¾ cup unsweetened cocoa powder

1 tsp baking soda

¾ tsp baking powder

¼ tsp salt

2 cups sugar

1 tbsp vanilla

1½ cups milk  

Preheat oven to 350°

Grease and flour 13x9x2 inch baking pan

Combine all dry ingredients except sugar in one bowl.

In large bowl cream Crisco and sugar together.  Add eggs one at a time and beat well after each addition.  Add vanilla.

Alternately beat in flour mixture and milk until all combined.  Beat medium high for two minutes.

Spread into 13x9x2 inch baking pan and bake at 350° for 40 minutes or until toothpick inserted in center comes out clean.

Let cool in pan on wire rack for 10 minutes; remove from pan to cool completely. 

Frost with peanut butter frosting and decorate if desired.

Peanut Butter Frosting

2 cups Confectioner’s sugar
1 cup creamy peanut butter
4 tbsp unsalted butter

Cream together until spreading consistency and spread over cooled cake.

© Crackerberries 2013

Cranberry Apple Coffee Cake

Cranberry Apple Coffee Cake

CAKE

3 cups flour

3 cups apples, peeled chopped

1 cup fresh cranberries

1 tsp baking powder

1 tsp salt

1 cup vegetable oil

2 large eggs, beaten

2 cups sugar

TOPPING

½ cup butter, melted

¼ cup sugar

1 tbsp dark corn syrup

1½ tsp vanilla

Preheat oven 350°

Grease and flour Bundt pan.

Combine flour, salt, sugar and baking powder in large bowl.  Combine eggs and oil together and add to dry ingredients.  Blend well.  Batter will be stiff.  Fold in apples and cranberries gently.  Spoon into Bundt pan and bake 1 hour and 15 minutes.

Mix topping ingredients together and pour over hot cake when it comes out of the oven.  Let cool 30 minutes and remove from pan.  Let cool completely and dust with powdered sugar if desired.

© Crackerberries 2013

Conclusion

Part 5 – Conclusion

The incidents I’ve written about this week have become part of our every day life.  These kinds of things are normal in the society we live in.  Do we choose to accept this as normal, become complacent and accept that the world is what it is?  I remember a time in my life that I would have handled each of these incidents in a much different way than I did.

è    The boy in the parking lot who chose to take his penis out in a public area to pee should have been confronted.  My husband would have confronted him, but we discussed it briefly and after weighing the pros and cons, decided it would be better to not engage the situation.  He could have had a gun in the SUV, we didn’t know if he was psycho or just plain disrespectful.  These are things to think about before any type of response to a situation is made.

è    The kissing girls were not worth the effort it would have taken to confront them.  People that don’t have enough respect for themselves are not going to respect anyone criticizing them, constructively or not.  Unfortunately there are too many of these types of people in the world and you just have to decide how you want to deal with their ignorance.

è    The deceitful meat is one issue I am having a hard time accepting.  Trickery by supermarkets to consumers has probably been going on for a long time.  It seems like now we are being made more aware of it.  It will get worse based on supply and demand.  The container size shrinks while the price stays the same or goes up.  Some super centers are changing packaging to increase sales.  My thought is they are covering up the poorly made product to make the consumer think they are buying a new improved product.

è    The self-check-out is the luck of the draw.  Do not put your faith in technology and computers.  They were created by humans and humans are not flawless. 

I believe in absolutes.  I believe there is a right way and there is a wrong way.  I believe people have been lead astray for so long that they don’t know the difference between what is right and what they think is right.  I believe too many people have grown weary and tired of fighting the good fight.  They lay down and are complacent to let things be the way they are instead of standing up for what is right.  There are absolute truths and absolute rights just like there are absolute lies and absolute wrongs.  If we don’t take a stand for them, what good are they?

The society and the world are ever changing.  Rules change, regulations change, people change, for the good as well as for the bad.  One thing that never changes is God.  He is the same today as He was yesterday and He will be the same tomorrow. Take a stand and do what is right.  Everyone has the knowledge.  Don’t ignore it when it speaks.

Repent!  For the kingdom of heaven is at hand!  Matthew 3:2.  We need to change our attitude and our outlook on the way we look at things.  Reversing our thinking is life changing.  Instead of reacting to bad circumstances, we need to take a minute, look at the situation and respond in a way that helpful, not only to us, but perhaps to the other party.  Just remember, the ignorant are ignorant of their ignorance.   

© Crackerberries 2013