Red Velvet Cake

Hey friends!

If you're from the South, you've probably had about 100 different variations on a red velvet cake.  This one is by far the best one I've ever had!  In fact, it's so good, my husband requested it for his birthday, which was yesterday.  So, being the good wife that I am, I made it for him!  I stayed up all night, making this version, which comes from Emeril Lagasse and is officially called "Sylvia's Red Velvet Cake."  It's actually pretty easy to make, and super moist and delicious!  Enjoy!

Here's what you need for the cake...

Sift together cake flour, cocoa powder, baking soda, baking powder, and salt.

Cream sugar and butter.  Add eggs 1 at a time.

Alternately add flour mixture and buttermilk.

Beat in food coloring and vinegar, then add vanilla.

Pour into greased and floured cake pans.

Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

Turn out on racks to cool.

Here's what you need for that delicious cream cheese frosting...

Combine cream cheese and butter.  Beat in confectioner's sugar until fluffy.  Beat in vanilla.

Use the frosting to fill and ice the cake.

Voila!  Isn't it pretty! :)

Ingredients:

For the cake:
2 1/2 cups sifted cake flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring (I used just under 1 ounce)
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract

For the frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 pound box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans (I omitted because the birthday boy doesn't like pecans!)

Directions:

For the cake:
Preheat oven to 350 degrees F.

Grease and flour 2 (9 inch) cake pans (I used 3 8-inch pans instead).  In a medium bowl, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.  In a large bowl, cream together sugar and butter.  Beat in eggs, 1 at a time.  Alternately add flour mixture and buttermilk.  Beat in food coloring and vinegar, then add vanilla.  Spread evenly into cake pans.

Bake for 20-30 minutes or until a wooden toothpick inserted into the center comes out clean.  Turn out onto a rack to cool.

For the frosting:
In a large bowl, combine the cream cheese and butter.  Beat in confectioners' sugar until fluffy.  Beat in vanilla.  Stir in pecans.  Use frosting to fill and ice cake.

Slice and serve!

Zippy Beef

Hey friends!

This recipe is a classic in my husband's family.  I need to thank them profusely for introducing me to this wonderful casserole!

My husband loves a good casserole, and this one has it all.  It has some sweet and some savory, and I usually have all the ingredients on hand.  I passed this one on to my own Mother, who, instead of using ketchup, adds in Rotel for a little kick.  :)

Any way you cook it, this casserole is easy, fun, pleasing, and only gets better the next day.  Enjoy!

Cook ground beef and drain.  Add to 2 quart casserole.

Add chopped green pepper.

Add cream of mushroom soup, milk, ketchup, and minced onion.

Add shredded Cheddar cheese.

Add cooked and drained macaroni.

Mix it all together!

Bake at 350 degrees F for 40 minutes.  Yum!
(This picture seriously does not do it justice.  Don't judge the dish by my horrible photography skills!)

Ingredients:

1 pound ground  beef
4 ounces uncooked elbow macaroni (I use whole wheat)
1 can condensed cream of mushroom soup
3/4 cup milk
2/3 cup ketchup
1/2 cup shredded Cheddar cheese
1/4 cup chopped green pepper
1 to 2 tablespoons instant minced onion
1 teaspoon salt

Directions:

Heat oven to 350 degrees F.  Cook and stir meat until brown.  Drain off fat.  Cook macaroni according to package directions; drain.  In 2 quart casserole, mix all ingredients.

Cover and bake for 40 minutes.

Serves 4 to 6 :)

Cherry Squares

Hey friends!

This is one of my all-time favorite desserts!  This recipe is from my Mom and her 4 sisters, who grew up with the blessing of my grandma and her amazing culinary skills.  Her pastries were especially delicious.  She made homemade kolaches, cinnamon rolls, breads, and even wedding cakes!  But, my crazy Mom and aunts loved the cherry squares their school cafeteria made.  I mean, what were they thinking!  With a mother that could make all sorts of amazing pastries and treats from scratch, you think they would have been happy!  But, no, they wanted dessert from the cafeteria!

But, honestly, I can't really blame them because cherry squares are so amazing!  They have such a great crumbly crust, and those cherries, oh my!  I just love it!

So, keep in mind if you choose to make these, that they were originally meant to be made in much larger batches for use in the school cafeteria.  I'm not sure who broke the recipe down to fit a 9x13 inch pan, but God bless them!

Enjoy! :)

Mix flour, sugar, melted butter and salt.

You should end up with a crumbly mixture like this.

Press half of the flour mixture into the bottom of a greased 9x13 inch pan.

Layer the cherries over the top.

Add the rest of the flour mixture and press firmly.

Bake at 325 degrees F until golden brown.
Yummy! :)

Ingredients:

2 cups flour
1 1/8 cup sugar
2/3 cup butter, melted (10 2/3 tablespoons), NO substitutions
1/4 teaspoon salt
1 #303 can cherries, tart (drained)

Directions:

Mix 1st four ingredients well.  Press 1/2 of mixture in bottom of cake pan.  Layer cherries next.  Add the rest of the flour mixture and press firmly.  Bake at 325 degrees F until golden brown.  Cut into squares while warm.

**I used 2 cans of cherries for my batch, partly because I love cherries, and partly because the only cans I could find were on the smaller side.

Chicken Croissants

Hey friends!

What is it about onions sautéing in butter that is so irresistible?!?  Is it the memories of home-cooking from my childhood, or is it just that onions and butter are two ingredients that when combined are amazing no matter what you put them in?!?  All I'm saying is that if Scentsy would come out with a "Sauteed Onions in Butter" scent, I would totally buy it!

In all seriousness though, in honor of fall, the busiest time of year for teachers, I am posting my favorite, super easy, delicious meal.  I got this recipe in my wedding cookbook from my dear friend, Genny (love you!).  It is seriously hard to resist making these every night!  They have this yummy combination of slightly sweet (the crescent rolls and butter) and slightly sour (the cream cheese).  My husband absolutely adores these, and requests them almost every single week!  Every time I make these and take them to school, everyone asks for the recipe.  So here it is!  Enjoy!

Sauté onions in butter (my favorite part!)

Mix chicken, cream cheese, and 1 tablespoon melted butter.  Add salt and pepper to taste.

Once onions are cool, add to mixture, combining well (I use my hands).

Flatten 2 croissants on a cookie sheet to make a rectangle.  Smooth edges together.

Spoon in chicken mixture (about 1/3 cup).

Bring corners to the center and twist to close.  Smooth the sides together.  Brush tops with butter and sprinkle with Italian breadcrumbs.

Bake at 325 degrees F until golden brown.

Ingredients:

2 cans refrigerated Pillsbury crescent rolls
2 1/2 cups shredded cooked chicken
1/2 cup finely chopped onions sauteed in butter  :)
1 - 8 oz. package cream cheese (I use low fat)
2 tablespoons butter, melted
Italian breadcrumbs (a few pinches)

Directions:

Mix chicken, cream cheese, and 1 tablespoon of melted butter in a mixing bowl.  Add salt and pepper to taste.  Add onions after cool (I mix with my hands to ensure it's well mixed).  Set aside.  On a cookie sheet, flatten 2 croissants to make a rectangle.  Smooth edges together.  Spoon in chicken mixture (about 1/3 cup) and bring corners to the center.  Twist closed and smooth sides.  Do the same with remaining croissants.  Pour or brush remaining butter over the tops of the croissants and sprinkle with Italian breadcrumbs.  Bake in 325 degree F oven until golden brown (12-14 minutes).

Sweet and Sour Meatballs

Hey friends!

This is one of my go-to dinners for busy weeks.  The meatballs can be made ahead of time (or if you're really busy you can buy pre-made ones) and all the ingredients can be combined in the slow cooker to simmer all day long.  I make these any time we have a game night or casual get together at our house.  They are always a crowd pleaser!  Enjoy!

In a large bowl, mix together ground beef, egg, water, bread crumbs, and minced onion.

Roll into small meatballs.  Bake at 350 degrees F for 20-25 minutes, turning once.

For the sauce, combine cranberry sauce, chili sauce, brown sugar, and lemon juice.

It will still be chunky...

Add in the cooked meatballs and simmer for about 1 hour before serving.

Ingredients:

1 pound lean ground beef

1 egg

2 tablespoons water

1/2 cup bread crumbs

3 tablespoons minced onion

1 (8 ounce) can jellied cranberry sauce

3/4 cup chili sauce

1 tablespoon brown sugar

1 1/2 teaspoons lemon juice

Directions:

Preheat oven to 350 degrees F.  

In a large bowl, mix together ground beef, egg, water, bread crumbs, and minced onion.  Roll into small meatballs and back for 20 to 25 minutes, turning once.

Meanwhile, in a slow cooker or large saucepan, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice.  Add the meatballs and simmer for 1 hour before serving.

**This is great served as an appetizer, or as a meal with rice and a vegetable.  Yummy! :)

Mummy Munch

Hey friends!

This is a spooky little recipe I found over on one of my favorite blogs, Picky Palate.  I felt like making something fun and simple today, and this definitely hit the spot!  I will be taking this to work to share because it is REALLY good!  Enjoy!

Here's what you need...

Add 4 cups of Rice Chex (or whatever flavor you like) to a large bowl.

Add 1 cup of Autumn mix (candy corn & little pumpkins).

Add 1 cup of dry roasted peanuts.

Add 2 cups of pretzels.

Mix together (I added a bit more candy during this process because it just felt good).

Melt your chocolate bark (I used the microwave for mine).

Add the chocolate bark to the dry mixture and mix, mix, mix!

Once mixed, spread mixture onto wax paper to dry.

Break into pieces and place in baggies or cute little cupcake liners!

Ingredients:

4 cups Rice Chex cereal (you can use any flavor/variety you like)

16 oz vanilla almond bark

1 cup Autumn Mix (candy corn & little pumpkins)

1 cup dry roasted peanuts

2 cups mini pretzels

Directions:

Place cereal, Autumn Mix, peanuts, and pretzels into a large bowl and mix.  Melt vanilla almond bark according to package directions and add to cereal mixture.  Stir until dry ingredients are well coated, then pour onto wax paper to dry.  Once dry, break into pieces and put into Halloween treat baggies or cute cupcake liners.  Enjoy!