Cake:
3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 c. sour cream
Filling:
1/3 c. packed brown sugar
1/3 c. sugar
1/2 c. finely chopped pecans
1 1/2 tsp. cinnamon
Heat oven to 350 degrees. Grease 12 cup bundt pan. In large mixing bowl, combine butter, sugar, eggs, and vanilla. Beat on medium speed for 2 minutes. Mix in flour, baking powder, baking soda and salt alternately with sour cream. Spread 1/3 of batter in pan and sprinkle with 1/3 of filling. Repeat twice.
Bake 60 minutes or until wooden toothpick inserted in center comes out clean.
Thursday, May 6, 2010
Wednesday, April 21, 2010
Lipcolor
I am super excited about a new product that a friend of mine turned me on to. I'm sure many women have the same problems with lipcolor that I do. Having to constantly reapply lipcolor every time I eat, drink, kiss, anything. Once my lips touch something the color is gone *sigh*. So here it is
It's by maybelline and it's called colorstay lip color and the best part I got it at target for $6.00. It claims to be a 16 hour color. The best that I have gotten is 10 hours but still 10 hours. It is only necessary to reapply the conditioning balm when your lips feel dry. I love it.
Posted using BlogPress from my iPhone
It's by maybelline and it's called colorstay lip color and the best part I got it at target for $6.00. It claims to be a 16 hour color. The best that I have gotten is 10 hours but still 10 hours. It is only necessary to reapply the conditioning balm when your lips feel dry. I love it.
Posted using BlogPress from my iPhone
Monday, March 15, 2010
Amazing Dinner
I made the most amazing dinner from Pioneer Woman this weekend.
I started with the Grilled Ribeye with Onion-Blue Cheese Sauce.
Ingredients
•2 whole Ribeye Steaks
•2 Tablespoons Butter
•Salt
•Pepper
•4 Tablespoons Butter
•1 whole Very Large Yellow Onion, Sliced
•1 cup Heavy Cream
•½ cups Crumbled Blue Cheese
Preparation Instructions
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
Then Creamy Mashed Potatoes
Ingredients
•5 pounds Russet Or Yukon Gold Potatoes
•¾ cups Butter
•1 package (8 Oz.) Cream Cheese, Softened*
•½ cups (to 3/4 Cups) Half-and-Half
•½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
•½ teaspoons (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
and finally Texas Sheet Cake
Ingredients
FOR THE CAKE:
•2 cups Flour
•2 cups Sugar
•¼ teaspoons Salt
•4 Tablespoons (heaping) Cocoa
•2 sticks Butter
•1 cup Boiling Water
•½ cups Buttermilk
•2 whole Beaten Eggs
•1 teaspoon Baking Soda
•1 teaspoon Vanilla
_____
FOR FROSTING:
•½ cups Finely Chopped Pecans
•1-¾ stick Butter
•4 Tablespoons (heaping) Cocoa
•6 Tablespoons Milk
•1 teaspoon Vanilla
•1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Thank you Pioneer Woman!
I started with the Grilled Ribeye with Onion-Blue Cheese Sauce.
Ingredients
•2 whole Ribeye Steaks
•2 Tablespoons Butter
•Salt
•Pepper
•4 Tablespoons Butter
•1 whole Very Large Yellow Onion, Sliced
•1 cup Heavy Cream
•½ cups Crumbled Blue Cheese
Preparation Instructions
Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.
Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
Then Creamy Mashed Potatoes
Ingredients
•5 pounds Russet Or Yukon Gold Potatoes
•¾ cups Butter
•1 package (8 Oz.) Cream Cheese, Softened*
•½ cups (to 3/4 Cups) Half-and-Half
•½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
•½ teaspoons (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
and finally Texas Sheet Cake
Ingredients
FOR THE CAKE:
•2 cups Flour
•2 cups Sugar
•¼ teaspoons Salt
•4 Tablespoons (heaping) Cocoa
•2 sticks Butter
•1 cup Boiling Water
•½ cups Buttermilk
•2 whole Beaten Eggs
•1 teaspoon Baking Soda
•1 teaspoon Vanilla
_____
FOR FROSTING:
•½ cups Finely Chopped Pecans
•1-¾ stick Butter
•4 Tablespoons (heaping) Cocoa
•6 Tablespoons Milk
•1 teaspoon Vanilla
•1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Thank you Pioneer Woman!
Monday, March 1, 2010
Cupid Crunch
3 c. salted peanuts
16 oz. bag of nibblers
15 oz. dried cranberries
12 oz. box of corn and rice cereal
8.9 oz. box of toasted oat cereal
2 (16 oz.) packages of vanilla flavored candy coating, melted
1 c. pink sanding sugar
Combine the first 5 ingredients in a large container. Pour melted white candy over the toy and gently stir to coat. Spoon mixture onto wax paper, sprinkle with sanding sugar. Cool completely.
This recipe is from the Sandra Lee Semi-Homemade Magazine and it is delicious.
16 oz. bag of nibblers
15 oz. dried cranberries
12 oz. box of corn and rice cereal
8.9 oz. box of toasted oat cereal
2 (16 oz.) packages of vanilla flavored candy coating, melted
1 c. pink sanding sugar
Combine the first 5 ingredients in a large container. Pour melted white candy over the toy and gently stir to coat. Spoon mixture onto wax paper, sprinkle with sanding sugar. Cool completely.
This recipe is from the Sandra Lee Semi-Homemade Magazine and it is delicious.
Sunday, February 7, 2010
Pancake Muffins
1 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbs sugar
2/3 c milk
1 egg
2 tbs syrup
2 tbs melted butter
1/2 c milk chocolate chips
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir milk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes.
I tried a new recipe today for breakfast and it was very good. I may try a few more varations but this is a good start.
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbs sugar
2/3 c milk
1 egg
2 tbs syrup
2 tbs melted butter
1/2 c milk chocolate chips
Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir milk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes.
I tried a new recipe today for breakfast and it was very good. I may try a few more varations but this is a good start.
Monday, February 1, 2010
It's Love Month
February is my favorite month. Love Day is just around the corner and the girls at work are already asking about my Love Day brownies. They are wondering if I will still be bringing them in since Love Day is on the weekend? Of course I will, it's not Love Day without them.
I have decorated my house with jars and jars of conversation hearts and nothing could make me happier. Is it the fact that January, the drabbest month, is finally behind us, that spring is just around the corner or that I am reminded of all the things that I love?
To try something new for this Love Month, I borrowed an idea from Becky Higgins. You can check out her blog at www.beckyhiggins.com My husband and I writing each other love notes every day. I know is sounds kind of corny but it is very exciting. Try it it's fun!
I have decorated my house with jars and jars of conversation hearts and nothing could make me happier. Is it the fact that January, the drabbest month, is finally behind us, that spring is just around the corner or that I am reminded of all the things that I love?
To try something new for this Love Month, I borrowed an idea from Becky Higgins. You can check out her blog at www.beckyhiggins.com My husband and I writing each other love notes every day. I know is sounds kind of corny but it is very exciting. Try it it's fun!
Friday, January 22, 2010
Very Chocolatey Cake
We had a birthday at work this week and I wanted to bring my very famous chocolate cake. This cake is so good that a friend of mine will do work around the house for me if I bake him this chocolate cake. But I was ready to amp it up a bit. The only way to improve a chocolate cake is to add more chocolate, right? This recipe is so easy, moist and chocolatey. Try it you'll love it.
1 pkg of Devil's food cake mix
1 (5.9 oz) pkg of instant chocolate pudding mix
1 c. sour cream
1 c. vegetable oil
4 eggs, beaten
1/2 c. of milk (This is the 1st amp up. This was water.)
1 tsp. of vanilla
2 c. of mini semisweet chocolate chips (This is the 2nd amp up.)
In a large bowl, mix together the cake, pudding, sour cream, oil, eggs, milk and vanilla. Stir in the chocolate chips. Pour into either a bundt pan or two 9 inch round cake pans. Bake on 350 for 45 minutes. Be careful not to over bake. Cool cake in the pan for at least an hour.
I'm still working on the frosting. The Hubbs says it needs a really good butter cream icing but not my peanut butter cream icing because the peanut butter takes away from the chocolate flavor. Is that possible? If you try it let me know what you think.
1 pkg of Devil's food cake mix
1 (5.9 oz) pkg of instant chocolate pudding mix
1 c. sour cream
1 c. vegetable oil
4 eggs, beaten
1/2 c. of milk (This is the 1st amp up. This was water.)
1 tsp. of vanilla
2 c. of mini semisweet chocolate chips (This is the 2nd amp up.)
In a large bowl, mix together the cake, pudding, sour cream, oil, eggs, milk and vanilla. Stir in the chocolate chips. Pour into either a bundt pan or two 9 inch round cake pans. Bake on 350 for 45 minutes. Be careful not to over bake. Cool cake in the pan for at least an hour.
I'm still working on the frosting. The Hubbs says it needs a really good butter cream icing but not my peanut butter cream icing because the peanut butter takes away from the chocolate flavor. Is that possible? If you try it let me know what you think.
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