Friday, June 26, 2009

Blueberry-Lemon Bundt Cake

Blueberry-Lemon Bundt Cake
Everyday foods PBS

Check out some pics here at the Food Librarian Blog

I used frozen blueberries, thawed them and rinsed them before I used them. This does not need a glaze it is DELICIOUS without but you could add one if you like.

  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest
  • Nonstick cooking spray, for pan
  • Confectioners' sugar, for dusting (optional)

For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

  1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
  2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
  3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
  4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

Tuesday, June 23, 2009

Authentic Mexican Style Chili Verde

Authentic Mexican Style Chili Verde

We only had one anaheim out of the garden so we used it and 3 jalapeno's not as hot as we would have liked. Also our sauce was too thin so we added some refried beans. I think we should have just left it as is and served the beans on the side. It took from the taste so next time we wont do that. Ohhh its GONE lonnnnnggg GONE already lol

Thank you to One Stop Cook Blog

Fall of the bone ribs

We had these for Father's Day

Hubby loved them, after they came out of the oven we had to wait a little for the coals on the grill to be ready so they were a touch on the dry side but other than that DELICIOUS!! Will definitely have them again

Fall Off The Bone Ribs
Thank you Mommy's Kitchen Blog for this recipe

Take a broiler pan and fill the bottom section of the broiler pan about half full of Beer or Apple Juice. On the top section (the part with the slits) lay out your ribs. You may add a rub or sauce at this time or leave them plain. Use Seasoning Salt, Emeril Essence Spice or whatever spices you have on hand will work.

Cover the pan with foil and fold edges under to seal in the steam as they cook. Place in a 300 oven for 2 ½ to 3 hours. Remove foil carefully as steam will be hot. Now all the grease is down in the bottom of the pan with the beer or apple juice, the ribs are completely cooked and tender.

All you need to do is finish them up on the grill or under the broiler with sauce. Add honey and brown sugar to any barbecue sauce. For grill place ribs on grill and coat with you favorite sauce. Grill on each side just a few minutes until crispy. For broiler, Add barbecue sauce and broil for a few minutes on each side. Watch closely because sugar in the BBQ sauce will burn quickly.

Sunday, June 14, 2009

Deli Style Chicken Salad

Deli Style Chicken Salad

Deli Style Chicken Salad
Posted at

3 cups of cooked chicken, chopped
3 eggs, peeled and chopped
1 cup celery, finely diced
1 cup of mayonnaise
1/4 cup of sweet pickle relish
1/2 teaspoon of poultry seasoning
Salt & pepper, to taste

Combine the chicken, eggs, and celery in a suitable sized bowl. Whisk together the mayonnaise, pickle relish, poultry seasoning and salt & pepper; pour over the chicken mixture and toss. Chill for several hours so flavors can meld together.

GOOD STUFF MAYNARD, this pic is my breakfast lol, shhh dont tell. Next time I will add a little onion

Thanks to Mary at My New 30 Blog for the recipe

Grandma Kay's Potato Salad revisited

This is my Grandmas recipe, it has always been a family favorite, Im not sure if anyone but me makes it anymore. Its sad. Anyways I dont really have a recipe because I just kind of throw it together like my grandma used to. She used red potatoes but I use the plain ol Idaho ones because they are cheaper and bigger :D

Grandma Kay's Potato Salad
we made this for a cookout so we made TONS you can see a beer can in one of the pics to compare how big the bowl is lol. We kept some and are sending some to the bbq

Boil potatoes, peel and cut into chunks. Add in some diced celery, minced up onion and some chopped boiled eggs. Add in some mayo, red wine vinegar and salt to taste. Let sit overnight to meld the flavors. I usually use about 6-9 potatoes, 6 boiled eggs (more if you want to decorate the top) maybe 2 stalks of celery and 1/4 to 1/2 a small onion. I dont like too much onion. The mayo, red wine vinegar and salt are just to your liking. Ive never measured it before :D

Friday, June 12, 2009

Chicken & Rice

Sorry for the horrible picture, I had awful lighting plus it just isnt a pretty dish lol

Chicken & Rice

1 Chicken cut up or 6 breasts
1 C rice
2 C water
1 Can Cream of Chicken or Mushroom soup(I used mushroom)
1 Pkg Dry Onion Soup Mix

Mix rice, soup and water together in large casserole dish. I usually double this recipe and put it in a 13x9 inch pan. Leftovers are delish
Take pieces of chicken and push down into the rice mixture. Cover with foil and bake for 2 hours at 350.

Wednesday, June 3, 2009

To try .. Infallible Rice

1 med. onion - minced
2 T. butter
1 C. long grain rice (raw white)
2 C. hot chicken broth
Sauté onions in butter until transparent. Combine
onions, rice and hot broth. Bring to a boil on top of
the stove, cover and place in 325 F. oven for 20
min. Serve and listen to compliments.2 C. hot chicken broth

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