Italian Crème Cupcakes

I do try to keep things very simple with all the cooking that I do. In this recipe I used a boxed cake mix with some flavorings and other additions. It really does taste like it's made from scratch.

Cake:

• 1-White box cake mix
• 1 tsp. vanilla
• 1 tsp. butter flavoring
• 1 tbsp. rum flavoring
• 1/2 cup walnuts, chopped finely

Directions:

Preheat oven to 350°. Follow directions on cake mix box, using the EGG WHITE RECIPE . Add flavorings and beat till volume has doubled. Add walnuts and fold in to batter. Pour batter into cupcake liners until 1/2 full. Bake for 18 minutes. Cool before frosting. Frost cupcakes and roll on sides in extra walnuts.


Frosting:

• 2 sticks butter, softened
• 2-8oz. pkg. cream cheese, softened
• 1 bag white chocolate chips
• 1 tsp. vanilla
• 1 tsp. butter flavoring
• 1 tbsp. rum flavoring
• 2/3 cup walnuts, chopped finely

Directions:

Using a mixer, cream together the butter and cream cheese until light and fluffy. In a double boiler, pour white chips into bowl along with 1 tbsp. vegetable oil. Stir until melted completely and smooth. With mixer turned on low, slowly pour melted chips into cream cheese mixture. Continue to mix until mixed completely. Add flavorings and beat until fluffy. Cover with plastic wrap and refrigerate for 10 minutes. Remove from refrigerator and stir. Ice cupcakes and roll on sides into walnuts.

Father's Day Dinner

Hazelnut-Almond Marbled Cake

I made this for my mom and dad's 42nd Wedding Anniversary, which is June 23 (which we're celebrating this weekend).

Salisbury Steak & Sweet Potato Casserole

Salisbury Steak

Ingredients:

3lb. lean ground sirloin
2 cups mushrooms, sliced
3 tbsp. beef bouillon paste
5 cups water
1/2 cup brown gravy mix

Directions:

In an electric skillet, heat water and bouillon to 350° and then turn heat down to a simmer. Shape ground sirloin in an oval shape and place in simmering bouillon. When meat starts to brown, flip the meat so that the unexposed side is simmering. Add mushrooms and push down with a wooden spoon to absorb liquid. When meat is cooked through, remove from heat and sprinkle gravy mix over liquid. Turn up heat and whisk until thickened slightly. To serve, pour mushroom gravy over Salisbury steak.

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Sweet Potato Casserole

Ingredients:

1 large sweet potato
5 small red russet potatoes
4 tbsp. light margarine
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup brown sugar
1 tsp. molasses
1 tsp. ginger
1 tsp. vanilla

Topping Ingredients:

1/2 cup graham cracker crumbs
1/4 cup brown sugar
1/4 cup pecans, chopped finely
1/4 tsp. salt

Directions:

Wash and peel all potatoes and place on a microwavable-safe plate. Puncture each potato and cover plate with plastic wrap. Microwave for 12 minutes or until tender to touch. Using a stand mixer, place potatoes and the rest of the ingredients into mixer bowl. Mix on high or until not lumpy and texture is smooth.

Spray a glass casserole dish with non-stick spray and pour sweet potato mixture into dish. Top with sweet potato topping and broil on high for 2-5 minutes until golden brown. Serve warm.

Summer Kabobs

Summer Kabobs is one of the easiest grilling foods to make.

1. In a shallow dish add a few inches of water and soak the skewers. This prevents them from catching fire and it makes it easier to slide the vegetables on to the skewer.

2. Select a variety of fresh vegetables and a choice of boneless skinless meat, trimming off the fat.

3. Place one of each of the vegetables and a few of the protein choice, alternating on the skewer.

4. Heat the grill, in a bowl pour 1/4 cup of olive oil. Brush the oil on each of the kabobs, salt and pepper to taste.

Smores Tassies

Ingredients:

• Chocolate chip cookie dough
• Marshmallows, miniature
• Chocolate bar
• Graham cracker crumbs

Directions:

Preheat oven to 350°. Spray mini-muffin pans with non-stick spray. Roll cookie dough into 1-inch balls and press into muffin tin with thumb until sides of dough go up the side of the tin forming a cup. Bake for 13 minutes or until golden brown. Once pulled from oven, quickly place a marshmallow in each tassie and then a piece of chocolate on top of the marshmallow. When this step is completed go back over each tassie and sprinkle graham cracker crumbs.

Raspberry Almond Swirl Cake

Ingredients:

• 1 box yellow cake mix
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/4 cup sliced almonds
• 1/2 cup raspberry dessert topping
• Sliced almonds (decoration)
• Whipped topping

Directions:

Preheat oven to 350°. Make cake mix according to directions on box. Add vanilla, almond extract, and 1/4 cup of sliced almonds. Mix thoroughly and pour into a 13"x9" cake pan that has been sprayed with non-stick spray. Using a tablespoon, drop a dollop of raspberry dessert topping on to the cake batter. Using a knife, swirl the raspberry topping throughout the batter but not mixing completely. Bake for 30 minutes or until cake pulls away from sides of pan.

For presentation, drizzle dessert topping on plate, place a slice of cake in the center. Drop a dollop of whipped topping on the top of the cake and sprinkle sliced almonds.

Apricot Ginger Rice Pudding

I had some leftover rice from the Broccoli Beef dish. I decided I'd make some rice pudding, which is always a favorite of the kids.

Ingredients:

• 4 cups instant rice, fully cooked
• 1 box instant vanilla pudding (sugar-free if desired)
• 3 cups milk
• 1 tsp. ginger
• 1 tsp. vanilla bean
• 1/2 tsp. salt
• 1 can apricots, cubed

Directions:

In a medium-sized mixing bowl, mix together vanilla pudding, milk, ginger, vanilla bean, and salt. In a medium-sized saucepan, add rice, pudding mixture, and apricots. Cook stirring over medium heat until warm and bubbly.

Broccoli Beef

Ingredients:

• 1 lb. round steak, cut into thin strips
• 1 tbsp. olive oil
• 2 tbsp. beef bouillon paste
• 2 cups water
• 2 tbsp. brown gravy mix
• 1 onion, cut and quartered
• 4 cups frozen broccoli

Directions:

In a saucepan, heat oil and add steak strips. Cover and saute until fully cooked through, add bouillon and 1 cup of water. Add brown gravy mix and stir, allow to cook longer with cover until thickened slightly. Once the dish has become thickened, add onions, broccoli, and water on top of the beef. Do not stir, but cover and allow broccoli and onions to steam cook. Serve over steamed or fried rice.

Sweet & Sour Chicken

Sweet & sour chicken is actually pretty easy to make with the right batter. I have a recipe for an amazing vinegar batter that is exactly like what the Chinese restaurants use. I've used this same batter when deep frying Morel mushrooms, try it, you'll love it!

Ingredients:

• 1 lb. chicken breast, cut in 1 in. x 3 in. slices
• Oil for frying

Vinegar batter:

• 4 eggs, slightly beaten
• 1 cup water
• 2 cups all-purpose flour
• 4 tbsp. baking powder
• 1/2 vinegar

Directions:

In an electric skillet pour oil to 2 inches deep and preheat to 375°. In a medium-sized bowl, mix together eggs and water. Scoop flour and baking powder on top of egg mixture without stirring. Pour vinegar all at once over top of ingredients and incorporate with a whisk.

Dredge chicken pieces through batter and place in oil and cook for 3-5 minutes on each side. Let fry until golden brown. Remove from oil and place on paper towels to drain excess oil. Serve immediately with your favorite sweet and sour sauce.

Chicken and Mushroom Alfredo

We had a lot of leftovers from my son's graduation party, one of those leftovers was grilled chicken. Instead of just reheating the chicken and adding a few sides, I created a new meal with a few extra ingredients and made it easy.

Ingredients:

• 2 pkg. Pasta Sides® (Alfredo)
• 3 cups water
• 1 cup milk
• 2 tbsp. margarine
• 2 chicken breasts, sliced on the bias
• 1 cup mushrooms, sliced
• 1 tbsp. chives, chopped
• 1 cup water

Directions:

Fix Pasta Sides® according to package directions. Add chicken, mushrooms, chives, and extra cup of water. (When adding extras to packaged meals, it is necessary to add extra water to keep from drying out.) Serve warm and with a side of garlic bread.

Mother's Day Brunch

♥ French toast one-eye jacks

♥ Denver hashbrowns

♥ Yogurt parfaits

♥ Monkey bread

♥ Fruit basket

♥ Bacon

French Toast One-Eyed Jacks

Ingredients:

• 8 slices Texas Toast
• 4 eggs, beaten
• 2 tbsp. brown sugar
• 1 tsp. vanilla
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 8 eggs

Directions:
In a medium-sized bowl mix the beaten eggs, brown sugar, vanilla, cinnamon, and nutmeg and set aside. Heat electric griddle or non-stick frying pan. Spray surface with non-stick spray. Dredge bread through egg mixture and fry on griddle until browned on each side. Remove from griddle, using a cookie cutter remove center of french toast and place back on griddle. Crack one egg and drop into hollowed center of toast. Repeat this process until all toast is filled with eggs in center.
Place a lid or large cookie sheet over griddle to allow eggs to cook quickly and evenly. Remove from griddle and serve warm with syrup or powdered sugar.

Denver Hashbrowns

Ingredients:

• 1 pkg. frozen hash browns
• 1 small onion, chopped finely
• 1 bell pepper, chopped finely
• 1 pkg. mushrooms, sliced
• 1/4 cup oil

Directions:
Heat oil in an electric skillet. Add all ingredients and heat until cooked through. Serve warm.

Yogurt Parfaits

Ingredients:

• 1 large container of Vanilla Non-fat Yogurt
• 1 large container of Raspberry or Strawberry Yogurt
• Strawberries
• Granola

Directions:
In glass or plastic glasses, place 1/3 cup of vanilla yogurt in the bottom, in the next layer place sliced strawberries, then place 1/3 cup of fruited yogurt. Top with granola, a tablespoon of vanilla yogurt and a fluted strawberry.

Monkey Bread

Ingredients:

• 2 cans Homestyle Grand Biscuits
• 1 cup granulated sugar
• 2 tbsp. cinnamon
• 1/2 margarine, melted
• 1/4 cup brown sugar
• 3 tbsp. water
  

Directions:
Preheat oven to 350º. Spray a bundt pan with non-stick spray. Quarter each biscuit with a knife and set aside. Combine granulated sugar and cinnamon in a small bowl. Separate quarters and roll in melted margarine and then in sugar cinnamon mix. Place in bundt pan until all biscuit quarters are gone.

With remaining sugar cinnamon mixture and melted margarine, place in a small sauce pan, add brown sugar and water. Heat over medium heat and remove once sugar is dissolved. Pour over bread in bundt pan and bake for 35-40 minutes.

Mexicali Corn Muffins

Ingredients:

• 1 cup milk
• 1 egg, slightly beaten
• 1 cup yellow corn meal
• 1 cup all-purpose flour
• 1/4 cup vegetable oil
• 3 tsp. baking powder
• 1/4 cup sugar1 tsp. salt
• 1/2 cup corn
• 1/2 cup chopped green chilies
  

Directions:
Preheat oven to 425º. In a medium-sized mixing bowl, add milk and egg and mix well. Add corn meal, flour, oil, baking powder, sugar, and salt. Incorporate all ingredients together mixing thoroughly. Next add corn and green chilies and fold into batter. Spray muffin pans with non-stick spray. Fill muffin tins half way and bake for 18 minutes or until pulling away from sides of pans.

Spanish Potatoes

Ingredients:

• 1 tbsp. olive oil
• 2 cans sliced potatoes, drained and rinsed
• 1/2 onion, chopped finely
• 1/2 bell pepper, chopped finely
• 1 tbsp. fajita seasoning
• Salt and pepper
  

Directions:
Heat oil in a large saute pan or electric skillet. Place all ingredients in skillet and stir until all is mixed well. Dish is finished when heated through and onions are browned slightly. Serve warm.

Pico De Gallo

Ingredients:

• 1 large can petite diced tomatoes, or fresh
• 1 half jalapeno pepper, seeded
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 cup cilantro, finely chopped
• 1 tbsp. garlic powder
• 1 tsp. salt

Directions:Combine all ingredients together, chill, and serve.

Grilled Quesadillas

Ingredients:

• 1 lb. ground beef
• 1 packet of fajita seasoning
• 1 can refried beans
• Shredded cheese
• Flour tortillas
  

Directions:
Brown the beef with the fajita seasoning until finished. Drain excess fat and place in a bowl. In a separate bowl heat beans in the microwave. Preheat your grill to the temperature of 350º. Place one layer of tortillas on the grill according to quantity that you desire to make. Smear a tablespoon of beans on each tortilla, top with a 1/4 cup of seasoned beef, and 1/8 cup of shredded cheese. Top each tortilla with another. Close lid to grill and allow temperature to raise to 400º, checking periodically to make sure that tortillas aren't burning. Flip each quesadilla to grill opposite side. Serve warm by themselves or topped with sour cream, lettuce, pico de gallo, and or olives as you desire.

Pasta Salad Vinaigrette

Ingredients:

• 1 lb. spaghetti, cooked
• 2 cups cauliflower
• 1-15oz. can peas
• 1-15oz. can black olives, chopped
• 1 bell pepper, chopped
• 1 lb. Scallops or Shrimp
• 1/2 cup Raspberry Vinaigrette dressing
  

Directions:
In a large bowl combine cooked spaghetti, cauliflower, peas, olives, and bell pepper. Set aside bowl while you heat 1 tablespoon of olive oil in a saute pan. Cut and quarter scallops or shrimp and sear in heated oil until cooked through. Add scallops to pasta mixture and drizzle vinaigrette dressing over entire bowl. Toss the pasta until completely incorporated. Serve chilled.

Cherry Chipotle BBQ Sauce

Ingredients:

• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 tbsp. olive oil
• 1-15 oz. can tomato sauce
• 3 tbsp. chipotle sauce (canned)
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1/2 tsp. smoke flavoring
• 3 tbsp. maraschino cherry juice
  

Directions:
In a medium-sized sauce pan, heat oil and add onions and peppers. Saute until translucent. Add the remaining ingredients and simmer for 20 minutes until slightly thickened. Use immediately for grilling, roasting, and baking.

Pineapple Upside Down Cake

Ingredients:

• 1 box Yellow cake mix
• 1/2 cup margarine
• 1/2 cup brown sugar
• 12 slices of pineapple
• 12 cherries
  

Directions:
Mix yellow cake mix according to directions on box and set aside. In a small sauce pan, melt margarine and brown sugar together. Spray a 13x9 inch cake pan with non-stick spray. Place pineapples 3 across and 4 down with a cherry in the center of each pineapple in the pan. Pour margarine and brown sugar mixture over top of the pineapples and then pour prepared cake mix over top of pineapples.

Bake for 30-40 minutes, check center for doneness with a toothpick, if inserted and comes out clean. While cake is still hot, place a cookie sheet over top of the cake, using oven mitts, flip cake upside down on to the cookie sheet and allow to cool or serve warm.

Bacon and Citrus Salad Slaw

You can make this a fairly easy salad by using packaged salad mixes and precooked bacon.

Ingredients:

• 1 Head of lettuce or bag of salad mix
• 6-8 slices of bacon, cooked and cut in to 1/2 inch pieces
• Zest from 1 orange
• 1 orange, peeled, quartered and cubed
• 1 apple, sliced and diced
• 1/3 cup of slaw dressing

Directions:
To assemble salad, in a large bowl, mix together lettuce, bacon, zest, orange, apple and slaw dressing. Toss lightly and refrigerate until ready to serve.

Jamie's Fried Cod Fillets

Note: Electric skillets are best for frying because you can control the temperature better than on the stove top. By preheating the oil to 375º, once the fish is dropped into the oil the temperature will drop to the correct temp at 350º.

Ingredients:

• 1-1/2 pounds cod fillets
• 2 eggs, slightly beaten
• 1/2 tsp. salt
• 2 cups all-purpose flour
• 1 tbsp. garlic powder
• 1 tbsp. onion powder
• 1 tbsp. Greek seasoning (optional)
• 1/2 tbsp. salt
• 1/2 tsp. pepper
• Oil for frying
  

Directions:
Preheat oil in electric skillet to 375º. Make sure that oil is at least 2-1/2 inches deep. In a small bowl combine eggs and 1/2 tsp. salt and set aside. In a medium-sized bowl mix flour and seasonings. Cover each chunk of cod in egg and coat with flour mixture completely. Fry until golden brown at least 2-4 minutes on each side, depending on thickness of fillets.
When golden brown color has been reached, remove from oil and drain excess oil on a cookie rack with paper towels underneath to catch the run off.
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Tartar Sauce:

• 2 tbsp. horseradish sauce
• 1/2 cup mayonnaise
• 2 tbsp. sweet pickle relish
  

Directions:
Mix all ingredients together for a tangy tartar sauce that is awesome.

Apple Dumplings

Ingredients:

• 4 Gala apples (large)
• 1/2 cup brown sugar
• 3 tbsp. oatmeal
• 1 tsp. cinnamon
• 1 tbsp. margarine, softened
• 1/2 cup margarine, melted
• Phyllo dough
• Caramel sauce
• Whipped Topping

Directions:
Preheat oven to 375º. Core each apple but not completely through, about a 1/2 inch from the bottom. In a small mixing bowl combine sugar, oatmeal, cinnamon, and margarine. Mix with a fork and set aside. Unfold thawed Phyllo dough and slice in half. User approximately 8 sheets per apple.

Brush the top of dough and place one apple in the center and spoon in sugar mixture and pack into core. Gather each point of the dough at the top of the apple and twist carefully. Brush each dumpling with margarine and sprinkle with remaining sugar mixture.

Spray a cookie sheet with non-stick spray and bake for 35-40 minutes. Top each dumpling with caramel sauce and whipped topping. Best served warm.

Tiramisu Trifle

Ingredients:

1- Angel food cake loaf

1-8oz. container Mascarpone cheese or cream cheese

1-box instant vanilla pudding

1 tub whipped topping

1 tbsp. cocoa powder

3 tbsp. instant espresso powder, divided

1/2 cup hot water

Chocolate syrup

Chocolate covered espresso beans (optional)

Directions:

Slice and cube the loaf of angel food cake into 1-inches. Cream the mascarpone or cream cheese and 1 tablespoon of espresso powder in a mixer. In a separate dish, mix the pudding according to the directions on the box and set aside. Mix the pudding in with the mascarpone mixture and cream until completely mixed. In a small bowl, pour hot water and 2 tablespoons of espresso powder and cocoa powder, stir and allow to dissolve.

To assemble,

1. Place a handful of angel food cubes into the trifle dish

2. Drizzle coffee and cocoa mixture over angel food cake

3. Place half of the pudding mixture over top of the angel food

4. Scoop half of the whipped topping on the next layer and spread evenly

5. Drizzle with chocolate syrup

Repeat the above steps until ingredients have all been used. Top with chocolate-covered espresso beans as a decoration (optional).

Shredded Pork Chili

My sister and I operate the local food pantry for our area. It becomes challenging finding new recipes for some of the foods we hand out in our food packages to our recipients. This is one that I came up with today. If you can't find canned shredded pork in your local store, you can use a pork roast to make your own.

Ingredients:

1-(24 oz.) can pork
1-(28 oz.) can diced tomatoes
1-(15 oz.) can chili beans
1 packet Chili seasoning or 3 tbsp. chili powder
1/2 cup shredded cheese

Rinse the canned meat and place in a medium-sized sauce pan with the chili seasoning. Warm over medium heat until heated through. Add tomatoes and beans. Stir thoroughly and continue to cook over low heat until bubbly. Serve hot with shredded cheese on top.

Notes: My kids love to add corn chips along with the shredded cheese on top of the chili and it is actually pretty good.

Haunted Weekend Getaway at the Argo Hotel in Crofton, Nebraska

Christmas Food's

Here are a few of the items we made for our Christmas Eve dinner: