Lemon PoppySeed Upside Down Cake

Beware... this is a very dense cake but if you cut it in thinner slices it is a perfect amount.  Not much to say about this one expect it is easy to make.  My cake got pretty brown on the bottom side but it didn't taste over done, I just think the sauce started to caramelize.  My friend that tried it said I could bring this dessert anytime I wanted.  I also frosted mine with cool whip.

Cake:
1 pkg Lemon Poppyseed Bread Mix
1 egg
8 oz Sour Cream
1/2 c. water

Sauce:
1 tbsp butter
3/4 c. water
1/2 c. sugar
1/4 c. lemon juice

Cake: Mix all ingredients together until moistened well.  Spread into lightly buttered 1 1/2 to 2 quart crockpot.

Sauce: Combine ingredients over medium heat.  Bring to a boil then pour over cake batter in crockpot. 

Cover.  Cook on HIGH for 2 to 2 1/2 hours.  Edges will be slightly browned.

Turn off heat and let cake stand 30 minutes with cover slightly ajar to let steam escape.  When cool enough to handle, invert cake on to a serving platter.  Garnish with whipped cream.

Stay tuned....

for the following recipes in the next few days:

Cheesy chilada Bake (freezer meal)
Upside Down Lemon Poppyseed Cake (Crockpot)
Beef Stroganoff (Crockpot)
Philly Cheese Steak Sandwiches (Crockpot)

I'm very busy this summer so I have been depending heavily on my crockpot and freezer meals.  I made 5 freezer meals 2 weeks ago for my sister and myself and as I try them I will be posting those recipes too.

Crockpot Egg Casserole

This was a huge hit on vacation at my cabin! It was very nice to wake up and breakfast was done.  Try different variations with this recipe.  I used ham I had frozen in the freezer and mozzarella cheese.  It only took about 6 hours in the crockpot and I would go any longer than that.  Don’t want to stay up till the wee hours to start the crockpot.  Use a timer that would use if you wanted your lights to turn on while you were gone on vacation.  It doesn’t the same thing for a crockpot.  I used a 7qt. crockpot for this recipes and it was pretty much to the top of the crockpot. 

Ingredients:

• 32 oz. bag frozen hash brown potatoes
• 1 lb. cooked ham, cubed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 Tbsp. olive oil
• 1-1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup whole milk
• 1/2 tsp. salt
• 1/2 tsp. pepper

Preparation:
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours, until casserole is set and eggs are thoroughly cooked. Serves 12

If you have a new hotter cooking crockpot, you'll need to check this after 6 hours. It will probably be done after 7 hours. The eggs should reach a temperature of 160 degrees F.

Sisters

If you know my sister and I we are nothing alike when it comes to the kitchen.  I love to cook and try new recipes and she would rather eat cereal everyday than cook dinner.  So I spent yesterday making freezer meals for her and of course I made some for me too.  She sent me this quote yesterday that is very fitting for her but also could apply to any of us at one time or another.

"Recipe: a series of step-by-step instructions for preparing ingredients you forgot to buy using utensils you don't own to make a dish the dog won't eat."
-Unknown

Haha!  I love it.  I will be working on getting the freezer meal recipes posted but it may take a little time.  There are 5 recipes and I'm leaving for a week long vacation on Friday.

Chocolate Chip Cookie Dough Cupcakes w/ Buttercream Frosting

I saw this recipe on a facebook page and had to try it.  Who doesn't like to eat the cookie dough when making cookies?  Don't worry this doesn't have any raw eggs in it so it is safe to eat as much as you want... ok it isn't safe for your butt or thighs.  It was a two step process since you have to make the dough and freeze it over night but I made extra and than it is ready for another time (or just to eat)!  The cupcake recipe below makes more than 24 cupcakes.  I would probably half the recipe next time I make it.  Overall very good recipe!  I will make them again sometime.  The link to the blog that I got the recipe from is included at the bottom if you are a visual person and want to see pictures to make you drool!

For the cookie dough:2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

For the cupcakes:3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract

For the frosting:3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract

Cookie dough directions:

Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

Cupcake directions:

Preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

Frosting directions:

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

Read More http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html#ixzz1RzpXnboP

Orange and Ginger Chicken

The rice was amazing and really easy to dress up.  The chicken was good too but I cut myself doing the dishes and got side tracked with the bleeding and forgot about the chicken.  It got a little too done and the orange zest lost its flavor.  I will for sure make the rice again and probably the chicken again when I'm not bleeding. I would also put more ginger in the breading that the recipes says.  All in all... it was a good dinner.

Ingredients:

1          cup uncooked basmati or regular long-grain white rice

2          cups Progresso® chicken broth (from 32-oz carton)

1          egg

2          tablespoons milk

1          cup Original Bisquick® mix

1/2       teaspoon ground ginger

1 1/2    teaspoons grated orange peel

4          boneless skinless chicken breasts (about 1 1/4 lb), each cut in half

1/3       cup canola or vegetable oil

3          tablespoons orange marmalade

1/4       cup sliced almonds

1          tablespoon chopped fresh parsley

1          medium orange, cut into 8 slices

Directions:

1. In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.

2 .Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.

3. In 12-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170°F).

4. When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.

Recipe courtsey of Betty Crocker

Orange Rhubarb Spread

Who doesn't have a bunch of extra rhubarb laying around?  Ok, well I don't but I know people or I can go to the farmer's market and get some for cheap.  I'm not a fan of rhubarb cakes or anything that has chucks of rhubarb in it so when my sister came across this recipe in my freezer meal cookbook I had to try it.  I think it has great flavor.  The orange juice offsets some of the sweetness from the 4 cups of sugar in the spread.  Dont let the color turn you off... my rhubarb was more green than red so it looks like pea soup.  I added a little red food coloring to make the color a little more presentable.

Ingredients

4 cups diced fresh or frozen rhubarb

2 cups water

1 can (6 ounces) frozen orange juice concentrate, thawed

1 package (1-3/4 ounces) powdered fruit pectin

4 cups sugar

Directions

• In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.

• Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.

• Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.

• Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks and freeze for up to 12 months.