Kitchen Adventures 8.3

Once again, I have a backlog of recipes. This happens often, I know. Fortunately, nature threw me a big excuse to blog with a massive winter storm yesterday and today. We had thundersleet last night, regular sleet, snow, crazy winds, and blizzard conditions. I went outside to take pictures and could only stay out a few minutes before my fingers got cold, and I was wearing good gloves! Suffice it to say, it's reaaallly cold here. I saw someone posted that it's colder in Oklahoma than some parts of Alaska. Now that just seems wrong to me, but so it is. On the positive side, I did not have to go to work today and I have the day off again tomorrow. The roads are nowhere close to clear, and I live right by the university, so hopefully they will be able to make progress tomorrow. It's been a great blessing for me, though, as I had things I needed to work on and now I have a weekend in the middle of my week to get them done! I also came down with a cold yesterday, so recovering at home is much better than being miserable at work or taking sick days.

The first recipe I'll share in my "weekend in the middle of the week" posting is a delicious cake I made for my friend Sally's going away party. I have known Sally almost three years and she just left last weekend (good timing on her part!) to join her boyfriend in Seattle. We will miss her here, but we know she'll have a wonderful life in Seattle! Anyway, I saw this recipe as a highlighted item in my Mixingbowl.com newsletter and decided it was just too delicious to pass up. It also helped that I had several of the necessary ingredients on hand that I would normally have had to buy as specialty items. I took the leftovers to work and one of my students said it was the best cake she has ever had. I don't know that I would go THAT far, but it's pretty close. :)

As a note, this is a pretty rich cake. Small slices will definitely be enough!

One-Bowl Chocolate Cake with Espresso Cream

Ingredients:

Cake--
1 c. buttermilk
1 c. water
2/3 c. oil
2 c. sugar
2 eggs
1 tsp. baking soda
1/2 tsp. salt
2 c. flour
3/4 c. cocoa powder

Cream Filling--
1 8 oz. pkg. cream cheese, softened
1/4 c. sugar
1 tsp. instant espresso powder

Chocolate Glaze--
1/2 c. whipping cream
4 oz. semisweet chocolate, chopped

Directions:

Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. (My mom always cuts out wax paper and puts it in the bottom instead. I should have done this as my layers stuck to the bottom.) In a very large bowl, whisk together the first seven ingredients for the cake until well combined. Add the flour and cocoa powder, and whisk until smooth. Divide batter between your prepared pans and bake for 30 to 35 minutes, baking until the top springs back at the touch. Cool on wire racks in pans for 10 minutes, then remove and cool completely on racks. I had to let mine sit longer than 10 minutes, so remove them whenever they seem ready to come out of the pans.
For the espresso cream: In a medium bowl, whisk together the cream cheese, sugar and espresso powder until blended.
Place one cake layer on a plate, then spread the espresso cream over that layer. Place the other layer on top of the cream mixture.
For the glaze: Bring the whipping cream to boiling in a saucepan over medium heat. Immediately remove from heat. Add the chocolate, but do not stir it in. Let it sit for 5 minutes, then stir it until it is smooth. Let it cool for 15 minutes, then pour over the top cake layer when thickened. Chill the cake for at least 30 minutes, then serve.

This may seem like a tricky recipe, but it is actually very easy. The results will be worth the effort!

Kitchen Adventures 8.2

As I sat down to share recipes today, I realized that I am not a very good blogger. A good blogger would post daily, or at least weekly. A good blogger would not store up so much information that multiple posts come out in quick succession in one day. However, that's how I roll. With a busy life and sometimes not really feeling like sitting on the computer at home after I have been sitting on one all day at work, rapid posts all at once is the end result. Also, I don't cook enough to have multiple posts a week. You'll notice most of the things I make feed more than one person. Since I only have to feed myself, things last longer. That's part of my plan--cook once a week and make it last. I have some family members that couldn't do it (ahem, Karen :) ), but it works for me.

Hence, here is the second post of the new year, shortly after the first. This is another good one from the Triple T youth group cookbook. This is also a recipe I have used for several years. This one was submitted by my Nana. Looking back, I'm really glad that we accepted recipes from many contributors for our cookbook when we were fundraising. This is how I have received most of the recipes I have from my Nana, and for someone working with history having little things like recipes passed down through generations is significant. The funny thing is, my mom also has a very similar recipe in the cookbook but I always use Nana's. Sorry Mom, your version was delicious at Christmas!

On a slightly irreverent note, this recipe recently has been making me think of a great Saturday Night Live skit. It's one of the great Alec Baldwin skits panning "Delicious Dish" on NPR. The innuendo throughout is ridiculously funny. Go to Youtube and search for "Schweddy Balls" and you will understand. I don't think a SNL affiliated person posted the video, so I'm not linking directly to it so I don't get in trouble with the Internet police. :)

Here, finally, is the recipe. Thanks again, Nana!

Barbequed Meatballs

Ingredients:

Meatballs--
1 lb. hamburger
1/2 c. milk
2/3 c. oatmeal
1 egg
1/3 tsp. salt
1/3 tsp. Worcestershire sauce
3 T. chopped onion (I omitted this)
1/3 tsp. chili powder
1/3 tsp. black pepper
1/4 tsp. garlic powder

Sauce--
1 c. brown sugar
1 c. ketchup
1/2 tsp. dry mustard (I omitted this)
1/2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. Worcestershire sauce

Directions:

Mix meatball ingredients well in large bowl and them form into small balls (2 inch). Place in greased casserole dish. I use a 7"x1" dish and it's perfect.
For the sauce, mix the ingredients and heat in small saucepan over medium heat. As soon as it starts bubbling remove from heat. Pour the sauce over the meatballs and bake at 350 degrees for one hour.

Kitchen Adventures 8.1

Here's to the first post of 2011! It's belated, I know. I seem to be doing lots of things belatedly thus far this year. Hopefully that will soon change! It's not that I haven't had time--three working days off in the past two weeks is really no excuse--but other more pressing issues always seem to arise to fill the days. And it's not even shopping (though a new pair of shoes would be nice, and maybe some jeans...). But I digress.

The first recipe contribution of the year comes from my trusted Triple T youth group cookbook, Homemade with Love. This recipe is one I have used for several years now, and every time I think about adding in spices and never do. So, if you make this, add in some different spices and let me know how it goes! This recipe was contributed by a family friend, and it was one of her family recipes. I hope you enjoy it!

Sunday Chicken Casserole

Ingredients:

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1/4 lb. melted butter (1 stick)
1 1/2 c. minute rice
1/2 c. milk
6 chicken breasts
paprika
salt and pepper

Directions:

Mix together the soups, butter, milk and rice in a fairly large bowl. Pour this mixture into a greased 9"x13" baking pan. Place the chicken on top and season with paprika, salt and pepper. Be generous with the salt and pepper; I never seem to use enough. Bake covered with foil for 1 hour at 325 degrees, then remove the foil and continue baking for another 20 minutes.

Kitchen Adventures 7.4

Every now and then I go on a baking binge. I figure it's a little healthier than other types of binges. :) And every now and then, that baking binge has a purpose. I needed to make some goodies to give to my co-workers for Christmas and also have something to eat at my birthday party, and cookies sounded like the perfect thing.

This post will include three recipes, but unfortunately no pictures. :( In my excitement (and haste) in baking, I forgot to photograph the event. You'll just have to use your imagination for these. :)

The first recipe came from my Nana. She sent me a letter with this recipe included, and it really worked well. I always think of sugar cookies around the holiday season, but rarely have time to chill the dough and don't really have the space for rolling out dough. This recipe negates both those obstacles, which makes it one of my new standbys.

Reader's Digest Sugar Cookies

Ingredients:
2 3/4 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 c. oleo
1 1/2 c. sugar
1 egg
1 tsp. vanilla

Directions:
Preheat oven to 375 degrees. Beat oleo, sugar, egg, and vanilla together. Combine dry ingredients, then add to wet mixture. Form in to balls and place on ungreased cookie sheets. Dip in sprinkles if desired. Bake for 8-10 minutes and cool on wire racks. Frost, if desired, when completely cooled.

The next recipe comes from a cookbook that the Carl Albert Center put together a few years ago for a holiday cookie exchange. This recipe was contributed by my friend and co-worker at that time, Kate Cornwell. I had not tried it before this endeavor, but I have made snickerdoodles before. This recipe was pretty good. I think the cookies turned out differently than when I have made them in the past because I grew up using margarine rather than butter for baking and this time I used butter. The cookies do flatten out with butter, but they are still delicious.

Snickerdoodles

Ingredients:
1/2 c. butter, softened
1 c. sugar
1/4 tsp. baking soda
1/4 tsp. cream of tarter
1 large egg
1/2 tsp. vanilla
1 1/2 c. flour
4 T. sugar
1 1/2 tsp. cinnamon

Directions:
Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add 1 cup sugar, baking soda, and cream of tarter. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until blended. Beat in as much flour as possible with the mixer and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and the cinnamon in a shallow bowl. Shape the dough into 1-inch balls and roll in the cinnamon-sugar mixture. Place dough balls on ungreased cookie sheet and bake for 10 to 11 minutes or until edges are golden. transfer cookies to wire rack to cool.

The final recipe is a new one I just encountered earlier in the month. I get the Food Network newsletter in my email, and they were doing the 12 Days of Cookies. This recipe is the first one they featured. It's by Paula Deen, so of course it has butter in it. :) If you would like the original recipe, you can find it here.

These cookies were pretty delicious! I also tried a variation, making these cookies gluten-free. I have a couple GF co-workers and did not want them to be left out of the goodness, and this is a good recipe to make GF.

Chocolate Gooey Butter Cookies

Ingredients:
1 8 oz. pack cream cheese, room temperature
1 stick butter, room temperature
1 egg
1 tsp. vanilla
1 18 oz. box chocolate cake mix (or gluten-free cake mix)
Confectioners' sugar for dusting

Directions:
In a large bowl with an electric mixer, cream the cream cheese and butter together until smooth. Beat in the egg, then add in the vanilla and beat until combined. Beat in the cake mix until well blended. Cover and chill the dough for 2 hours.
Roll the dough into balls and then roll them in confectioners' sugar. Place on an ungreased cookie sheet and bake at 350 degrees for 12 minutes. The cookies will be soft. Cool completely and sprinkle with more confectioner's sugar, if desired.

Kitchen Adventures 7.3

Sometimes, there's nothing better than a good burger. I know it's not quite the time of year when most people think of making burgers since it's a little chilly for breaking out the grill (or at least it is today!) and tailgating season has ended, but I found a good variation that doesn't need a grill. This is good, since I don't have one. :)

I like this recipe because it jazzes up your traditional hamburger and does things a little differently. For one, it includes cheese, but not how you would think it does. This is not your typical cheeseburger that slaps a skinny piece of American cheese on top of a patty. No no, this one sticks the cheese INSIDE the burger and uses blue cheese. Pretty neat, huh? I liked it at least. Now, if you are not a blue cheese fan, then this recipe is probably not for you. The blue cheese is pretty prominent in every bite, so just be aware.

This recipe came from one of my Every Day with Rachael Ray magazines.

Inside-Out Cheeseburger

Ingredients:
1/4 c. crumbled blue cheese (2-3 oz.)
2 oz. cream cheese
2 T. chopped flat leaf parsley
1 1/2 lbs. ground beef
salt and pepper
2 T. vegetable oil (I used olive oil)
2 T. butter
4 hamburger buns, split and toasted
Toppings of your choice

Directions:
In a small bowl, mash the blue cheese and cream cheese together until smooth. Stir in the parsley (I used dry parsley, so if you do this remember to use less than the recipe calls for.) Divide the mixture into 4 disks and cover tightly with plastic wrap and refrigerate for at least 20 minutes.
In a large bowl, season the beef with salt and pepper and mix well. (I like to add in a little Italian seasoning as well.)Form into 4 equally sized patties. Form a deep cavity in the center of each meat patty and place a cheese disk inside. Pull the meat together to completely cover the cheese disk. Make sure to do this or the cheese will leak out.
In a large skillet, heat the oil and butter over medium-high heat. Add the burgers and cook, about 4 minutes on each side. Serve on the buns with your choice of toppings. *Note: make sure to use enough meat. I only used 1 lb. and the cheese ended up leaking out since there wasn't enough meat to keep it sealed up. Still, it was delicious.

Here are a few pics:

Kitchen Adventures 7.2

I love a good bread recipe. I also love a good pumpkin recipe. So, naturally, I love a good pumpkin bread recipe. I fondly remember coming home from school and smelling freshly baked pumpkin bread when it got to be the later months of the year. My mom uses a great pumpkin bread recipe, and her pumpkin roll recipe is even better. However, I found another pumpkin bread recipe that I just had to try for sentimental reasons.

Last year, Alex and I helped a couple from McFarlin UMC here in Norman prepare an exhibit that is now on display at the church. They had existing pictures that they needed at different sizes, and they also needed a recent picture of the church. We helped them with this project and got to know them a little bit through this process. Then, a few months later, I learned that Mary, the lady who put this all together, had passed away. It was saddening since we had just finished working on this project with her. Shortly after that, I was at the annual cookbook swap and shop at the Norman Public Library and came across a gem, The University Cookbook. I saw it and hoped I would have enough money or tickets to get it and that it would be left at the end of the day. As my friend Shaye and I were looking at it, the organizer of the event, Judy Day, came over and raved about the cookbook. It was published by the University Women's Association at OU so included lots of recipes from professors or professors' wives. The recipe Judy flipped to was Mary's pumpkin bread. Well, when I saw that I got it immediately.

I finally got to make this recipe a few weeks ago, and I thought of Mary while the bread was baking. The note she left at the bottom of the recipe was appropriate for the moment, so I'll share it here.

"A nice way to be remembered often is to pass on a favorite recipe to a friend. This is how I got this all-time favorite pumpkin bread recipe. Even though the friend has moved far away, I think of her every time I make it."

That is one thing I hope for as I share all the recipes I make. I love sharing my creations with those nearby, but if I can't share the food I can share the recipe with those far away. I hope you enjoy this one! As a note, it does have a longer baking time, so plan appropriately.

Pumpkin Bread
Submitted by Mary Rodgers to The University Cookbook

Ingredients:
3 eggs, beaten
1 c. vegetable oil
3 c. sugar
2 tsp. vanilla
2 c. canned pumpkin
3 c. flour
1 tsp. allspice
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 c. nut pieces (optional)

Directions:
Mix together eggs, oil, sugar, and vanilla. Sift dry ingredients together, and add nut pieces if desired. Add dry ingredients to wet mixture and stir well. Finally, add the pumpkin and mix well. Bake at 250 degrees for 2-2 1/2 hours in two medium size loaf pans that are lightly greased and floured.

Here are a couple pics:

Kitchen Adventures 7.1

Oh my, I am so far behind! I didn't realize it's been over a month since I shared my kitchen creations. December was a busy month, to say the least. It started off with Harry Potter and the Big 12 championship game with friends, the next weekend held the Eilert family Christmas up in Kansas City (36 in attendance, not too shabby!), then I got sick immediately after coming back home. :/ Those couple days really threw me for a loop and delayed all my baking endeavors. It even meant I missed my own monthly birthday party at work. :( I recovered in time for a small birthday gathering and church things, then it was time to head up to Kansas for Christmas. And there went the month! Time at home was wonderful, getting to see all my family and some friends. It's never a long enough visit it seems, no matter how long it is. But with all that being said, that is the long excuse for not updating sooner. I'll amend that right now, though, with a succession of posts to catch up before 2010 comes to a close.

This first recipe is one I have turned to over the past few winters as my chili standby recipe. Now, I know everyone is very particular about their chili and has their favorite recipe. This is an easy one that I like, and I will admit, this last batch was not the best. It showed me the importance of having a good chili seasoning mix, because Target does not carry the brand I would normally get. It did get better the second time around, though, which is good.

This particular chili recipe comes from a cookbook I got for Christmas several years ago. It's called Rival Crock Pot 3 Books in 1 and includes "Slow Cooker Favorites," "Winning Slow Cooker Recipes," and "Slow Cooker Recipes for All Occasions." This one comes from the "Slow Cooker Favorites" section and is pretty darn delicious, if I do say so myself. Enjoy!

McCormick's Weeknight Chili

Ingredients:
1 lb. ground beef or ground turkey
2 8 oz. cans tomato sauce
1 15 oz can red kidney beans, undrained
1 pkg. chili seasoning (of course they use McCormick's but you can use whatever you like)
1 c. shredded cheddar cheese

Directions:
Cook meat in a skillet until brown, then drain. Transfer meat to your slow cooker and stir in tomato sauce, beans, and seasoning. Cover and cook on low for 1 to 2 hours or on high for 45 minutes to 1 hour. Stir before serving and top with cheese. * I always end up cooking mine on high because I just can't wait or don't have enough time. :)

Here are a few pics: