Blue Ribbon Chiffon Cake

My mom won first place for this cake back in the day and I think it would be safe to say it has been awhile since she made it.  I found it in her old recipe box and thought it was time to let the recipe out of the vault and share her secrets with the rest of the world.  I'm sure there are many out there who have been waiting all these years to get her secret recipe... so without further adieu I give you Kathy's Blue Ribbon Chiffon Cake.

2 1/4 c. flour
1 1/2 c. sugar
3 tsp baking powder
1 tsp. salt
1/2 c. oil
7 egg yolks
1/4 c. cold water
1/2 c. lemon juice
2 tsp vanilla
2 tsp lemon flavoring
7 egg whites
1/2 tsp. cream of tarter

Beat egg whites & cream of tarter until stiff. In separate bowl beat yolks, sugar, oil, water, juice, flavoring & flour. Fold yolk mixture gently over egg whites. Pour into an angel food tube ban and bake  at 325 for 1 hour.

LEMON FROSTING: 

1/3 cup butter, softened 
3 cups confectioners' sugar 
1/4 cup lemon juice 
4-1/2 teaspoons grated lemon peel 
Dash salt

In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake.

Not Yo' Mama's Bananna Pudding

So the other day at work a coworker brought in this amazing little treat and I vowed I would be making it soon.  It was soo good that I wanted to lick the pan clean, but wouldn't openly admit that, then another co-worker took the pan and did lick it clean, I had to laugh outloud!  This was amazing!  I don't love imitation banana flavors so I am glad this didn't use banana pudding.  The fresh bananas were amazing!

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Oatmeal Chocolate Cookies

These are another recipe that my mom made when we were growing up.  It's a great recipe to make after Halloween when you have all of the left over mini Hershey candy bars.  If you use the mini candy bars you will need one for each cookie, so plan on more than 5(that is for small full size candy bars).  This one is a keeper, it's like a really good Oatmeal cookie but with Chocolate... what could be better?

1 c. butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1/2 tsp salt
1 tsp. soda
1 1/2 c. rolled oats
1 c. coconut
5 small Hershey bars

Cream butter, sugar, eggs & vanilla. Mix flour, salt, & soda in separate bowl then add to creamed picture. Stir in oats and coconut. Shape into balls and put on un-greased cookie sheet then flatten slightly. Bake at 350 for 12-15 minutes. Remove from oven and place one square of Hershey chocolate on each cookie. After chocolate is soft spread on cookie.

Baked Asiago Frittata

 I am not usually a big fan of frittata's but this one is really good!  I am not sure if it the the vegetables or the cheese and sausage, but it was delicious!

Ingredients

2 finely chopped broccoli

1/3 sliced green onions

2 garlic, minced

3  Veggie or regular Sausage Patties

1 dried basil leaves or dried Italian seasoning

1/4 salt

1/8 pepper

8 eggs, beaten*

1/4 cup (1 oz.) finely shredded Asiago cheese or Parmesan cheese

1/4 chopped tomato

Directions

1. In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for 4 to 5 minutes or until crisp-tender. Remove from heat.

2. Stir patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.

3. Bake, uncovered, at 350° F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for 2 minutes. Sprinkle with tomato. Cut into wedges.

Helpful Hints Don't have Asiago cheese on hand? Substitute finely shredded Parmesan. Both lend a rich, nutty flavor to this Italian-style frittata.

*Note: For a lower fat version, substitute 2 cups refrigerated egg substitute for the 8 eggs.

Chocolate Chip Cookies

These are my mom's Chocolate Chip Cookies, they are amazing!  I still don't think I can make them as good as mom does, but I guess every daughter feels like they will never make certain recipes as good as their mom.  I hope to have my daughter help me with these always so she will one day be able to cook them just as good as I do, and maybe as good as grandma.  

1 c. margarine or butter
1 c. white sugar
1 c. brown sugar
2 eggs
2 c. chocolate chips
1 tsp. soda
1 tsp. vanilla
pinch of salt
3 c. flour

cream butter and sugars until fluffy and smooth, then add eggs and vanilla.  Add dry ingredients to the wet ingredients saving the chocolate chips until the very last.  Once all ingredients are mixed together drop dough by the spoonful onto a greased cookie sheet.  Bake at 325 for 8-10 minutes. For best results do not over bake; they are soft and delicious if baked until almost done.

Velvet Corn Soup

This is another recipe that reminds me of winter in my house growing up.  My mom use to make this soup all the time.  It's a great one, and it pretty easy to make, you can even put it in the crockpot once it's made to keep it warm all day if needed. 

2 chicken breasts cooked and minced/shredded
3 egg whites
1 c. chicken broth
5 c. water
2 tsp. salt
1 can cream corn
1/4 c. cornstarch
1/4 c. water
1 Tbsp. chopped green onions

Put minced chicken in bowl add egg whites and stir. Mix corn, broth, water and cornstarch in a pan and bring to a boil. Add chicken, stirring in one direction only. Cook 1 minute. Garnish with green onion.

Pink Popcorn

This was a staple of my childhood.  Anytime my mom needed to take something to school for one of our class parties she would make this and color it for the occasion, green for St. Patricks day, Red and Green for Christmas, but we always called it Pink Popcorn because if there wasn't a special occasion we always made it pink.  Now a days when mom makes it with the grandkids it's usually blue or green, but they all know what it is and we all love it!  It's something that reminds me of my childhood and my mother.  

1/4 C. Margarine

2 C. Sugar

1/2 C. Water

1 tsp. Salt

Boil ingredients together for 4 minutes stirring constantly, then add 1 tsp Vanilla and any food coloring of your choice. Remove from heat and pour over 2-3 batches of air popped popcorn, stir until completely coated.  Spread popcorn out on counter top to cool completely.

Jumbo Breakfast Cookies

When I saw this recipe on my sisters cucina a while back I knew that I would need to try them out, and now that school is back in session and we are constantly on the run I whipped up a big batch to use a breakfast on the go.  My kids love them and have asked every morning if we can have the breakfast cookies.  I am going to try to make them as a bar cookie so I can cut them up like granola bars.  I will have to let you know how that one goes.  Otherwise these are a good way to give your kids a healthy breakfast treat in the morning.  

1 1/4 cup sugar
1/2 cup peanut butter
1 Tbsp vanilla
*Stir/Cream together*

Add:
1 1/2 cup flour
1/2 tsp baking soda
4 cups bran flakes cereal
1/2 cup soft butter
1/4 cup water
1 egg, beaten
1 cup chocolate chips (milk, semi-sweet, peanut butter, vanilla, butterscotch)

"Whatever" mix-ins:
1 cup oats
1 cup craisins or raisins
1 cup coconut
1 cup nuts

***Mix very well! (Your hand will get tired!) Drop by rounded 1/2 cups or giant spoonful. Round into about a 2-inch ball and flatten on cookie sheet to 1/2 inch thick. Bake at 375 degrees for 13-15 minutes on ungreased cookie sheet.

Oatmeal Fudge

This is another no bake cookie recipe that has been in our family for awhile.  My mom use to make these while we were growing up.  They use to call them Oatmeal fudge instead of no bake cookies which is what most of us know them as.  I love going back and finding recipes that have been used by my grandparents and my mother,  It makes me feel somehow connected, and like when I bake I take a step back in time to cook in my grandma's kitchen with her.  I love tried and true family recipes. 

This recipe is a little different than most no bake recipes as there is no peanut butter.  It's got coconut and nuts and oats to make it hearty. It's a fun trip down memory lane for me.

3 Tbsp Cocoa
2 C. Sugar
1/2 C. Milk
1/2 C. Shortening
1/2 tsp. Salt
1 C. Coconut
1/2 C. Chopped Nuts
3 C. Oatmeal

Combine Sugar, cocoa, milk, shortening, and salt in a pan and bring it to a boil. Then remove from heat. Add Oatmeal, nuts and coconut and mix until thick. Then drop by spoonfuls onto wax paper and let cool.

Pudding Pecan Pie

This is a simplified version for how to make a pecan pie. It couldn't make it any easier.  So for your fall parties you can now bake up a pecan masterpiece.  My mom use to make this on special occasions, usually around thanksgiving.  Give it a try and you will not be sorry!  I prefer to add a few more pecans to mine, so feel free to add a few more if you like.

1 small Pkg Vanilla Pudding (not instant)

1 C. Corn Syrup

3/4 C. Evaporated Milk

1 Egg slightly beaten

1 C. Chopped Pecans

1 Unbaked 8 inch pie shell

Blend pudding and corn syrup. Gradually add evaporated milk and egg stirring to blend. Then add Pecans. Pour mixture into pie shell and bake at 375 until top is firm and just begins to crack (about 40 minutes). Cool at least 3 hours and garnish as desired.

Jalpeno Poppers

This is an amazing recipe!! What could be better Bacon, cream cheese and jalapenos, seriously this should be illegal!! It is delicious!  You can use the fresh Jalapenos from your garden, and if your plant looks like mine you could make it three or four times if your tummy can handle it!

18-20 Jalapenos
1 8oz package of cream cheese
1/2 C. Shredded Cheddar Cheese
1-2 green onions, chopped
9 slices of bacon cut in half.

Prehead the oven to 275 degrees.  Cut the Jalapenos in half, scoop out the seeds and membranes. (for a little kick leave some seeds in).  In a bowl, mix together the cream cheese, cheddar cheese and green onion.  Fill the jalapenos with the cream cheese mixture.  Cut the bacon slices in half and wrap them around the jalapeno.  Secure with a toothpick.  Brush them with a little barbecue sauce and throw them in the over.  (I was in a hurry and cooked mine at 350 for 30 minutes and they were great).  Enjoy!!

Peanut Blossoms

My mom use to make these all the time for special occasions and we all wanted to eat them.  Hershey Kisses were not a common thing in our house growing up so that made these cookies special.  They are a great combination of chocolate and peanut butter.  You can also switch things up and put a mini Reese's in the center instead of a Kiss.  That is amazing as well.  Hope you enjoy it!

1 3/4 C. Flour

1 tsp. Soda

1/2 C. Sugar

1/2 tsp. Salt

2 Tbsp. Milk

1/2 C. Brown Sugar

1/2 C. shortening

1/2 C. Peanut Butter

1 Egg

1 tsp. Vanilla

48 Chocolate Kisses

Combine all ingredients except kisses in large bowl. Mix on low speed until dough comes together. Shape into round balls. Place on baking sheet and cook at 385 for 10-12 minutes. Top each cookie with a Hershey kiss immediately as it comes out of the oven. Press kiss down firmly so the cookie compresses and cracks around the edges.

Grannies Peach Cobbler

This recipe was my Grannie Williams version of peach cobbler from scratch.  She was a great cook and I am so glad that we still have some of her recipes.  I love peach cobbler and have loved using the fresh peaches we are enjoying on this dish.  Try it out, you won't be sorry you did!

Filling:
2 c. sliced peaches
1 Tbsp. corn starch
1/2 c. sugar
1/4 tsp. salt
1/2 c. peach juice

Dough:
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp salt
1/4 c. salt
1/4 c. shortening
1/4 c. nuts
1/3 c. milk

Place sliced peaches in greased 8x8 pan. Sprinkle cornstartch over fruits. Combine sugar, salt, peach juice and pour over peaches. Make dough with flour, baking powder, salt, sugar, Cut in shortening, add nuts and mix well. Add milk, stirring with a fork into a soft ball. Drop small spoonfuls onto peaches and sprinkle with sugar. Bake at 372 for 40-45 minutes.

Pickled Beets

I am not a huge fan of pickled beets, but this is another of my mothers recipes from when I was growing up.  And with the bountiful harvest we are having this fall I am finding myself canning things I never thought I would.  Anyone want some pickles beets?  I know my dad loves them!

 

1/3 C. Sugar

1/3 C. Vinegar

1/3 C. Water

Fresh Beets

Boil first 3 ingredients together. Fill bottles with beets, then pour boiling syrup over beets until bottles are filled to 1/4" from the top ring, put lids and rings on and process in a water bath canner or a steam canner for 40 minutes for both pints and quarts.

Apple Betty Pie

 This is one that my mom use to make when we were growing up, especially in the fall when we had apples coming from our ears. The time is at hand when I also have apples, peaches, zucchini, tomatoes etc... coming from my ears, and so begins the quest to use all of my harvest!  This is such a simple recipe and tastes so good warm with some fresh whipped cream on top. 

5 apples (sliced)
1 1/3 c. brown sugar
3/4 c. butter (melted)
1 1/3 c. quick oats
3/4 c. flour
1/4 c. sugar

Arrange sliced apples in 8x8 baking dish add 1/3 cup water to bottom of dish. Combine oats, sugars, flour and melted butter until well combined. Sprinkle over apples. Bake at 350 for 40 minutes. Serve warm with whipping cream.

Sparkling Cherry Lemonade

This time of year you can skip the frozen cherries and go strait for fresh. This is refreshing way to enjoy a nice summer evening.

Ingredients

• 1 (10-ounce) package frozen pitted sweet cherries (2 cups), thawed
• 1 cup freshly squeezed lemon juice
• 1 cup sugar
• 5 cups chilled seltzer water, plus more to taste

Directions
Add the cherries, lemon juice, and sugar to a blender and puree. Pour the mixture into a large pitcher. Add the seltzer and stir gently. Pour into glasses filled with ice and top with additional seltzer of cherries, if desired.

No-Bake Cheese Cake

This is such a simple recipe that my mom use to make all the time for birthdays for my dad.  He loves cheesecake almost more than anything.  It is very quick to make.  The texture is creamy and oh so good!  If you need a quick summer dessert this one is great topped with fresh fruit!

1 graham cracker crust
4 c. whipping cream
9 oz cream cheese
1 c. sugar
1 tsp. vanilla
1 tsp. lemon juice

Cream sugar, vanilla, lemon and cream cheese. Fold in whipping cream. Pour into graham cracker crust and refrigerate until firm.   Top with your choice of fresh fruit, or fruit pie topping.

Chocolate Upside Down Cake

This yummy cake is to die for!! I prefer it almost straight out of the oven when it is warm and ooey and gooey!  I know most people let it cook some, but I like moist/wet cake to say the least.  If you love chocolate you will love this cake!!

Syrup:
1 C. White Sugar
1 C. brown Sugar
5 Tbsp. Cocoa
2 C. Boiling water
1 C. nuts, chocolate chips (Optional)

Mix ingredients over medium heat in a sauce pan until sugar is dissolved. Pour mixture into bottom of a 9x13 cake pan and allow to cool slightly. You can add some finely shopped nuts into the bottom of the pan as well if you are a nut lover or some chocolate chips.

Cake:
2 C. flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 1/2 C. Sugar
2 Eggs
3 Tbsp. Cocoa
1 C. Milk
6 Tbsp. Oil or Shortening
1 tsp. Vanilla
1 C. Nuts

Mix all ingredients together and pour over cooled Chocolate Syrup. Bake at 350 for 35-40 minutes. Top with Whipped cream and serve warm.

Baked Cheese Sticks

Who doesn't love Mozzarella sticks?  I use to love to get these in High School when we would go to Denny's or Village in and just sit and snack on these.  Yummy!  Though making them baked instead of fried makes them not nearly as bad for you.  These are a fun treat that you will love, as will your sweet kids, who will think you are amazing when you make them!

 

Ingredients

4 C. Corn Flakes

or 1 cup Corn Flake Crumbs

1 garlic salt

1/2 oregano

1/4 all-purpose flour

2 egg whites

2 water

1 (8 oz.) mozzarella cheese

Directions

1. Combine CORN FLAKES cereal, garlic salt, and oregano in pie plate or shallow bowl. Place flour in second pie plate or bowl. In another bowl, beat egg whites and water with fork until thoroughly combined.

2. Cut cheese into 12 sticks approximately 2-3/4 inches long. Dip cheese in flour, then in egg mixture, then cereal mixture. Carefully repeat dipping in egg mixture and cereal mixture to double coat completely. Place on foil-lined shallow baking pan coated with cooking spray. Coat remaining cheese using same method. Lightly spray coated cheese sticks with cooking spray. Let stand about 30 minutes.

3. Bake at 400° F for 8 minutes or until cheese is soft and sticks are lightly browned. Serve hot with pizza sauce or salsa, if desired.

Grilled Chicken with Lemon & Oregano

This was a refreshing and light dish. If you like citrus give it a go. I may use half lemon and half orange juice next time to mix it up a bit. I found the recipe over at Recipe Girl.

1 Tbs grated lemon zest
1/3 cup fresh lemon juice (from 2 lemons)
¼ cup finely chopped fresh oregano (or 1 Tbsp. dried)
2 Tbs olive oil, plus more for grates
coarse salt and freshly ground black pepper
8 boneless skinless breasts (about 6 ounces each)
4 medium lemons, halved crosswise
oregano sprigs for garnish (optional)

1. Prepare marinade: In a small bowl, whisk lemon zest and juice, oregano, oil, 2 tsp. coarse salt and 1 tsp. pepper. Divide marinade between 2 large re-sealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.

2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken on grill. Cover and cook until lightly browned and cooked through, about 8-10 minutes. Turn chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175° when inserted into the thickest part of the chicken). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
3. Transfer chicken to cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.

Chocolate Malt Cake

This is a chocolate lovers MUST! A friend brought this tasty treat to scrapbook night, she found the recipe over at Family Favorite Recipes. I know why it is a favorite, it was delicious!

Chocolate Malt Cake:

2 1/4 c. flour
1 1/4 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 c. malted milk powder (can be found by the instant breakfasts)
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tsp. vanilla extract
Malt icing (see recipe below)
Chocolate ganache (see recipe below)
Malted milk balls (Whoppers)

Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want). In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
Pour batter evenly into prepared pans and bake for 20 minutes. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks. Frost cakes, pour on ganache (after you pour the ganache over the cake. Place the entire cake in the refrigerator and let cool for at least an hour), and garnish with malted milk balls.

Chocolate Malt Icing:

1 1/2 c. butter, softened
3/4 c. unsweetened cocoa powder
1 1/4 c. heavy whipping cream
3/4 c. milted milk powder
7 1/2 c. powdered sugar

In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy. In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.

Chocolate Ganache:

16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)
2 c. heavy whipping cream

Place the chopped chocolate into a medium-sized bowl. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 30 seconds or so. Using an electric mixer, beat on low until chocolate mixture is smooth. Use as is for glazing.

Chicken Pot Pie

4	boneless, skinless chicken breasts, diced	2	(10.5 oz.) cans cream of chicken soup
3	Tbs. bacon grease or olive oil	1/2	cup evaporated milk
4	cloves garlic; minced	1 1/2	tsp. poultry seasoning
1	yellow onion; diced	1	Tbs. Worcestershire
4	medium potatoes; diced		salt and black pepper to taste
1	(16 oz.) bag frozen mixed vegetables; thawed	1	can refrigerated crescent rolls

Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. To hot oven add bacon grease, chicken and garlic; season with salt and black pepper to taste. Cook chicken stirring frequently until chicken is no longer pink. Add onions and potatoes and continue cooking until onions are translucent but still firm. Stir in mixed vegetables, soup, evaporated milk, poultry seasoning and Worcestershire; season with salt and pepper. Let mixture come to a low boil. Unroll the crescent rolls and create a top crust by layering flat rolls across the top of ingredients.
Reduce the heat on bottom to 8-10 briquettes and add 14-16 briquettes to the lid. Bake for 25-30 minutes until the rolls are golden brown and flaky. Check to make sure potatoes are cooked through. If not, then remove all briquettes from the lid and continue to cook maintaining bottom heat to keep pie bubbling an additional 15 minutes until potatoes are cooked through.

Lemon Crumb Squares

I bought a large bag of Lemons the other day while shopping and have been looking for great uses for all of my fresh lemons before they go bad.  I ran across this yummy recipe over at The Girl Who Ate Everything.  I can always count on her for great recipes, so I decided to give this one a tray.  There were a few things I would do differently, but I'll post those as we go along.   These were fresh, tangy and a wonderful treat to share with my girlfriends for our "Emergency Night Out".  They were very quick to make and definitely worth the effort.  I think that next time I will try adding some fresh blueberries or raspberries on top of the lemon mixture to change things up.  You could do just about anything with them and they would still me fabulous I am sure!!

1 ⅓ cup all-purpose flour

½ teaspoons salt

1 teaspoon baking powder

1½ sticks of butter, slightly softened

1 cup brown sugar (lightly packed)

1 cup oats

1 can (14 ounce) sweetened condensed milk

½ cups lemon juice

zest of 1 lemon

Preheat oven to 350 degrees.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of oat crumb mixture into the bottom of an 8 x 11 inch pan. You can use a 9 x 13 pan; it will just be thinner.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. The other half of the crumb mixture mix and knead together with clean hands so that the butter that you added earlier gets incorporated .  If this mixture seems too dry add a little more butter.  You want the top to be a thick crumbly texture, nof fine in texture once you have mixed it together then crumble on top of lemon layer but don’t press.  It should resemble the top of an "apple crisp".

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool. Makes around one dozen.