Earthquake Cake

Earthquake Cake

This cake is rich, gooey and easy to make!  It gets its name, because the cake cracks during the baking process.   Serve warm and with vanilla ice cream.

Ingredients:

1 cup flaked coconut
1 cup chopped pecans

1 package German chocolate cake mix &
   cake mix ingredients, water, oil, eggs, etc

1 stick butter
1 package (8 ounce) cream cheese
1 teaspoon vanilla
1 lb. powdered sugar

Directions:

Preheat oven to 350 degrees.

Lightly grease the bottom and sides of a 9 x 13-inch baking pan.

Layer the coconut and chopped nuts in bottom of baking pan.

In a large bowl, prepare the German chocolate cake mix according to package directions (water, oil, eggs, etc).

Pour mixture over the coconut and chopped nuts.

In a separate bowl, cream together the butter, cream cheese and vanilla. Once mixed, slowly add the powdered sugar.  Beat until smooth.

Spoon over cake in dollops.  DO NOT SPREAD, BECAUSE THE CAKE WILL BAKE AROUND DOLLOPS.

Bake for 40 - 45 minutes.

Toothpick will not come out clean.

Serve warm and with vanilla ice cream.

Lofthouse Style Sugar Cookies - Copy-Cat Recipe

Lofthouse Style Sugar Cookies - Copy-Cat Recipe

Are you a fan of Lofthouse sugar cookies?  This copy-cat recipe will make the exact version of the Lofthouse sugar cookies you buy in the grocery store.  These cookies are so good and addicting!
  
Ingredients:

Cookie Dough
1/2 cup sour cream
1 cup sugar
1/2 cup butter, softened
2 eggs
1/2 teaspoon pure vanilla extract
3 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Buttercream Frosting
1 cup butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream


food coloring to color frosting
candy sprinkles

Directions:

Cookie Dough Directions:

In a large bowl combine sour cream, sugar, butter, eggs, and vanilla; mix well.

In a smaller bowl combine flour, baking powder, baking soda and salt, and then add to wet mixture and mix until everything is just incorporated.

The dough will be sticky and hard to handle, so dump the dough mixture onto a large piece of plastic wrap.   Wrap the dough in plastic wrap, and chill in the refrigerator overnight.

Preheat oven to 350 degrees.

Remove dough from refrigerator.

Lightly flour countertop.  Roll the dough out to 1/4-inch thickness.

Using a round 2-inch cookie cutter, cut out the cookies and place on a parchment paper lined baking sheet.

Bake until light golden brown.  DO NOT BAKE FOR MORE THAN 10 MINUTES

Transfer cookies to a cooling rack and let cool completely before frosting.

Buttercream Frosting Directions:

In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract.

Slowly beat in powdered sugar.

Once smooth and creamy, add the pinch of salt and the heavy cream. 1 tablespoon at a time, and then beat at medium-high speed for a minute or two until light and fluffy.

Add food coloring, if desired, and beat until combined.

Once cookies have cooled completely, frost and add sprinkles.

Allow frosting to set, and then store in an air-tight container.  Let cookies sit for several hours before serving to allow the flavors to develop.

Yield: 3 dozen sugar cookies

Kristie 7/14/13

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

This is one of those meals that you should make the day before, because it tastes even better the next day. Reheat the red beans in the stock pot while the rice is cooking. Don't forget the hot sauce!

Ingredients:

1 tablespoon shortening
2 white onions, chopped
3 to 4 tablespoons garlic, minced
2 green bell peppers, chopped
4 to 5 celery stalks, chopped

8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces

2 bay leaves
1 tablespoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Hot pepper sauce to taste

6 cups cooked white rice

Directions:

Rinse the red beans.

Melt the shortening in a large stock pot over medium heat.

Once the shortening has melted, add the chopped onion, minced garlic, chopped bell pepper and chopped celery.  Saute for 5 to 7 minutes.

Add the water, dried red beans, ham hock, and sausage.  Bring to a boil.

Stir in the bay leaves, Cajun seasoning, thyme, sage, and hot sauce.

Reduce heat to low, and place cover on pot. Simmer for 5 hours.

Remove ham hock bones and bay leaves. Serve over rice.

Serves 6

Have you ever tried red bean and rice soup?  If not, here's the recipe. It's delicious!
http://crowdedkitchen509.blogspot.com/2014/01/red-bean-and-rice-soup.html

Red Beans and Rice Soup

Garlic Cheese Grits and Shrimp

Garlic Cheese Grits and Shrimp

Ingredients:

3 cups chicken broth
3/4 teaspoon salt
3/4 cup grits
2 cloves garlic, minced
6 ounces processed Velveeta cheese, cubed
1 pinch cayenne pepper

3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
2 tomatoes, diced
2 pounds fresh shrimp, peeled and deveined
1/2 lemon, juiced
salt and pepper to taste

Directions:

Bring 3 cups chicken broth and salt to a boil in medium saucepan; slowly stir in grits. Cover saucepan; reduce heat to low.  Cook, stirring occasionally, for 5 to 6 minutes.

Once cooked, stir in cubed processed cheese, 2 garlic cloves (minced) and cayenne pepper.

Keep grits warm, stirring occasionally over low heat.

HINT: If you want your grits extra creamy, add half and half to the saucepan.

Heat butter and olive oil in a large skillet over medium-high heat.  Saute 3 garlic cloves (minced) and tomatoes until tomatoes softens.

Add the shrimp and lemon juice and saute until pink.

Season with salt and pepper.

Spread warm grits on a serving platter and pour shrimp mixture on top.

4 servings

Black Bean Hummus

Black Bean Hummus
Original recipe by allrecipes.com

This black bean hummus is different from the classic garbanzo bean variety.  The garbanzo beans have been removed and replaced by black beans.  You might be surprised, because this version is absolutely delicious!!!

Ingredients:

1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

10 Greek olives, chopped
1/4 teaspoon paprika

Directions:

Mince garlic in the bowl of a food processor.

Add black beans, 2 tablespoons reserved bean liquid, lemon juice, tahini, cumin, salt, cayenne pepper; process until smooth, scraping down the sides as needed.

Add chopped olives and pulse food processor, once or twice.

Garnish with paprika.

Black bean hummus is delicious!

8 servings

Low-Fat Lemon Poppy Seed Cake

Low-Fat Lemon Poppy Seed Cake

Ingredients:

6 tablespoons margarine, softened
1/2 cup firmly packed light brown sugar
1/2 cup plain low fat yogurt
1 whole egg
2 egg whites
3 teaspoons fresh lemon juice

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup skim milk
2 tablespoons poppy seeds
1 tablespoon grated lemon peel

Lemon Glaze

1 cup powdered sugar
2 tablespoons plus 1 1/2 teaspoons lemon juice
1/2 teaspoon poppy seed

Directions:

Preheat oven to 350 degrees.

Grease and flour 6-cup Bundt pan.

Beat margarine in large bowl with electric mixer until fluffy. Beat in brown sugar, yogurt, whole egg, egg whites and lemon juice.  Set aside.

Combine flour, baking powder, baking soda and salt in medium bowl.  Add flour mixture to margarine mixture alternately with milk, beating well after each addition.  Mix in 2 tablespoons poppy seed and lemon peel.

Pour batter into prepared pan.

Bake about 40 minutes or until cake is golden brown and wooden pick inserted in center comes out clean.

Cool in pan on wire rack 10 minutes; remove cake from pan and cool on wire rack.

For glaze, mix powdered sugar with lemon juice until desired consistency.

Spoon glaze over cake; sprinkle with 1/2 teaspoon poppy seed.

217 calories per serving.

12 servings

Do you like Berries?  If yes, here's a Low-Fat Berry Bundt Cake recipe.  It's easy to make and delicious!

http://crowdedkitchen509.blogspot.com/2014/09/low-fat-berry-bundt-cake.html

Thai Sticky Rice with Mango

Thai Sticky Rice with Mango

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains.  Definition by Wikipedia.

You can find premium white sweet rice (glutinous rice) in most Asian supermarkets.

Ingredients:

2 cups premium white sweet rice
1 1/4 cups coconut milk
Pinch of salt
2 tablespoons sugar
1 1/4 cups water

2 large ripe mangoes, sliced
1/4 cup coconut milk to serve
Mint leaves to decorate

Directions:

Soak premium white sweet rice in cold water for one hour, then drain.

Combine the rice, coconut milk, salt, and sugar in an uncovered saucepan with 1 1/4 cups of water.  Stir and bring to a boil over moderate heat.

Simmer the rice, stirring, for about 8 to 10 minutes or until all the liquid has been absorbed.

Lower the heat to low, and cover saucepan.  Steam for 15 to 20 minutes.

Spoon the hot, sticky rice into 4 to 6 individual ramekins lined with plastic wrap and set aside to cool.

Remove rice from mold, and place one portion in the center of each dessert plate. Arrange the sliced mango around it.  Drizzle rice with reserved coconut milk.

Garnish with mint leaves.

4 to 6 servings