Monday, December 31, 2012

White Bean Soup

Cool weather, longer nights, crisp breeze and not feeling well; what do they have in common? They make me want soup! Not just any soup. I've been in creative soup mode lately.

This soup is super easy and delicious. You could use dry beans if you prefer but being sick, I took a few short cuts.

I thought I had cooked a potful and we would eat it for a few days, ha!, dh had other ideas.

Tell me what you think.

White Bean Soup

2 cans drained and rinsed, white beans (Cannellini)
1 medium sweet onion diced
2 smoked turkey legs, skin and bone removed
1 large container of chicken broth (24-32 oz)
1 large baked sweet potato diced (I had a few left over)
2 cloves garlic minced
1/2 tsp thyme
1 tsp parsley

Toss it all into a pot and simmer for 1 hour. Served with steakhouse brown wheat and honey bread.

Simple! ENJOY

Sunday, December 30, 2012

New Year's Eve - German style

Happy New Year's Eve eve :)
Some of you may remember a few weeks back, my friend Jutta and I did a Christmas Traditions exchange post. She shared her German traditions here and I shared my Southern/American traditions with her readers. We decided to do this again, for New Year's Eve.

Thanks so much Jutta for sharing with us. Stop by her blog to read about mine. New Year's Eve Traditions CLICK HERE

Another year is almost over, lots of things happened – some good, some not so good – we grew in personality and knowledge and learned many new things! These are things you can say at the end of every year! 
New Years is celebrated so different in every country. While some only see it as a way to party and let loose for one night, Germans take the whole thing a little more serious. 
It all starts with the “rule” of not being allowed to hang washed clothes anymore between Christmas and New Years, because this means, that someone of the family will die the next year. 
Since I have a drier, I don’t worry too much about it, but driers are not common in German households, so for most of us this means a huge pile of dirty laundry right when the new year begins ;) 
On December 31st EVERYONE in Germany is having the same traditions! We have dinner at about 5pm. It has to be a lentil stew! We believe that if you don’t eat lentils on the last day of the year, you will run out of money the next year. Our lentil stew is traditionally very thick with lots of sausage and flour dumplings. 
The time after dinner is spend with the family and at 7pm we all gather around the TV to watch “Dinner for One” – the funniest 20 minute show ever! I love it and roll on the floor laughing every year  :D  If you have never seen it, you HAVE to go on youtube and watch it, it’s so hilarious! 

After the show we get dressed, count through our rockets, polish the guns and lay the kids to sleep for a few hours. 
As soon as they are in their bed, we open the champagne and serve appetizers. Typical appetizers are deviled eggs with caviar, salmon baguettes and cream cheese balls. 

Other than that we have Bomboloni – I guess you could say it’s the Italian way of a doughnut. 
This is also the time were the neighbors come to your house and everyone shares lots of laughs and makes fun of all the bad things that happened this year. 

Click below for the recipe:
Bomboloni Italian Donuts

The kids will be woken up at about 11 p.m. to do the famous “tin pouring”. You take a piece of tin, place it on a spoon and hold it over a candle until it’s melted. Then you pour it into cold water really fast. The tin piece you have created with this step will now be held between a candle and a white sheet of paper to see what shadow it makes. Maybe a dog, maybe a tree, it could be everything. Once you have decided what shadow it is, you look into the book. The book that tells you your fortune for the next year. I know, it sounds very stupid, but we hardly believe in it!

Now the kids get a little glass of champagne – Germans start drinking alcohol very early. We have our first beer with about 4 years and at about 8 or 9 years we have a glass of champagne for New Years and birthdays. 
A few minutes before midnight we pack ourselves warm into coats and scarfs, go downstairs, count down and then the huge hugging, kissing and crying part starts. Everyone is wishing a happy new year and we start shooting all our rockets. This takes about one hour. After that, the streets are so smoky, you can’t see your hand in front of your eyes.

As a younger person – like me – it’s time to say good bye to family and neighbors and go out to party with friends. New Years parties are very hardcore and last until noon the next day. 
Luckily the 1st of January is a official holiday in Germany and everything is closed, so you can sleep the whole day ;) 
Since my husband just had surgery and we don’t know anyone here in the States yet, we will have it a little more quiet this year – tho not without Dinner for One, some champagne, lentil stew and lots of laughter J 
I don’t have any appetizer or party recipes on my blog, but Dawn here has lots of the good stuff. So you might find a few things that fit to your New Years Party here.

I hope you all have a great New Years night and “slide good into the new year” (that’s how we Germans say it)


Friday, December 28, 2012

TOP 20

Since I am out of town and not doing a lot of cooking, I want to recap some of the most viewed recipes this year. I am blown away by the number of views certain recipes received. If you missed any, here they are. If you have a favorite from this year, that is not on the list; leave a comment with that recipe. 

TOP 20 of 2012

Recipe and number of views

Lemon Zucchini Loaf  606

Monday Blues as in berries  511

Beef Doritos's Casserole  394

Crock Pot Cube Steak  394

3 recipes Wonders of Wednesday  335

Pumpkin Chocolate Chip muffins with strussel topping 227

July 7-8 weekend recipes 3  219

New chocolate chip and oatmeal cookies  182

Fish Tacos with Mango salsa  151

Crispy Fried shrimp with spicy Asian sauce  146

Grave yard Dessert  124

Almond Joyful Pie  115

Orange Pecan Brownies  110

Oatmeal Lacies  108

Chicken Cordon Bleu Egg Rolls  107

German Christmas 103

Pina Colada Cake  104

S'mores Truffles  105

Gooey Candy Bar Cake  100

Pumpkin Maple Cheesecake  98

THANK YOU ALL for making my first year (well 6 months) of blogging so fantastic!!

Wednesday, December 26, 2012

Oreo and Fudge Ice Cream Cake

Good morning! Christmas is over but the holiday season is still upon us. You may have family and friends still with you and you may be tired of baking.

How about a dessert that requires NO BAKING, is easy enough the kids could do it and is a great crowd pleaser?

I have just the ticket.

Oreo and Fudge Ice Cream doesn't that just make your taste buds go to dancing? Mine did as soon as I thought of it.

This is all you need to do:

1/2 cup fudge ice cream topping, warmed
8 oz tub of cool whip topping, thawed and divided
1 pkg chocolate flavored instant pudding mix
8 Oreo cookies
12 vanilla ice cream sandwich pie
12 x 24 sheet of foil

  1. Pour the fudge topping into a medium bowl. Stir in 1 cup of the cool whip with a whisk. Blend well and add the DRY pudding mix. Stir until well blended and the consistency of fudge. If it is too thick to stir, add 1/4 cup milk.
  2. Chop cookies into pieces and stir into the pudding mix. 
  3. Arrange 4 ice cream sandwiches side by side (laying flat long sides together) on a 24 x 12 sheet of foil. Top with half the pudding mixture. Repeat. you will have sandwiches, pudding, sandwiches, pudding, sandwiches.
  4. Frost the top and sides with the cool whip.
  5. Bring the foil up and double fold the ends, make a loosely sealed package.
  6. Freeze at least 4 hours before serving.
  7. let it stand at room temperature until it softens just enough to slice.
  8. makes 12 servings.
Here you can see the slice and layers

Sunday, December 23, 2012

Merry Christmas

Merry Christmas!!

I will be taking a few days off and enjoying time with my family. It is my prayer that you all enjoy the holidays, have safe travels, make memories, spend time with friends and family around some wonderful holiday dishes.

May you be richly blessed this Christmas season.

God Bless,

I saw this online somewhere. It is sugar ice cream cones, icing and candy. If you have kids around and want a craft/fun time. Try making these.

Or dress up your table with an edible center piece.

I saw this on facebook. Creative Ideas

Thursday, December 20, 2012

Stuffed Manicotti

Hello to all my faithful readers and hopefully some new ones. I want to say thank you all. This new season in life has begun with great flare. I started this blog as an outlet for my passion, cooking and photography. I had no idea it would grow so fast and that it would be my new addiction  This is my 180th post!! How fabulous is that? In six months time I have met a group of wonderful friends, my foodie friends, been honored by guest hosting on several blogs and am a regular contributor to the Daily Dish. Thank you all, Merry Christmas and may 2013 be an even brighter year.

Now on to the recipe.

I wanted to do something a little different. Something more involved. I sat around thinking and came up with stuffed manicotti. That may not be involved to some or even different. I however have only made it once and I was 17 years old. Trust me, that was NOT yesterday.

Here is how I set about making this dish.

1 lb ground chuck
2 tsp each: Italian seasoning
2 cloves garlic, finely chopped
1 medium onion, finely diced
1 TBSP tomato paste
1/2 cup cooking red wine
1/2 cup chicken broth
1 can each (12 oz size) tomato sauce
diced tomatoes/Italian style
4 long sweet salad bell peppers, red and orange
2 TBSP Parmesan cheese, grated
1 cup low fat ricotta cheese
1 box manicotti shells

  • In a pan cook the ground chuck, crumble well. Use 1 tsp of each spice in the meat. When done, set aside.
  • Next cook the peppers, onion, garlic in the EVOO. Scraping off the bits to flavor the vegetables. 
  • Remove and set aside with the meat.
  • Next de-glaze the pan with the cooking red wine.
  • Now add the cans of tomatoes, sauce and paste. Stir well and add the remaining spices. 
  • Allow this to cook down and add the broth.
  • Simmer for 30 minutes.
  • Take 1/2 cup of sauce and add to the meat and vegetable mixture. Also stir in the Parmesan and ricotta cheese. Mix well.
  • Once the sauce has thickened you are ready to put this dish together.
  • Stuff the manicotti tubes/shells with the meat/cheese mixture. 
  • Place enough sauce in the bottom of a baking dish so the noodles won't stick.
  • Place the maincotti on top of the sauce and pour remaining sauce on top. Do Not cook the noodles first.
  • Bake this for 1 hour on 350 degrees. The last 45 minutes sprinkle shredded mozzarella on top if you desire. I did a small amount.
  • Serve with garlic bread and a salad.
ENJOY! This was a big hit with my guys. It was so rich and delicious. Most definitely a repeat.

Tuesday, December 18, 2012

Pineapple Fluff

Being home alone and bored tonight, had that craving for something but not knowing what...
So, off to the kitchen to see what I wanted. We have chips, which is unusual. We have nuts, granola, fruit, cookies, cheese and crackers. None of which really called out to me.
Wow, it hit me. A light fluffy fruit dip! That's what I wanted.
THEN... I grabbed the necessary items, that were in my head, and made this light, delicious, fluffy and fruity dip. Funny how things work, I actually had these items. The pineapple and almonds are not unusual but the pudding mix is. I don't make pudding as a general rule. Cookies, well, in the last 2 weeks I've only made ... cough...15+ dozen, so I should have some, right? Yes, you read that right. 15+ dozen...blush I know I know. My son left and I bake when I'm emotional.
Here's the recipe.

1 20 oz can of crushed pineapple
1 pkg french vanilla pudding
8-10 oz cool whip
almond slivers

Mix the pudding mix in the pineapple, fold in the cool whip and top with slivered almonds. Serve with sliced bananas or any other fruit you have and cookies.

Enjoy! I did :)

Sunday, December 16, 2012

Crispy Ranger Cookies

Last week I found several recipes on our Foodie Friends Friday link party that I wanted to try. These cookies were the first thing I baked.

Crispy, buttery, nutty taste without the nuts, chewy center....oh delicious.

The recipe came from Milwaukee Kitchen. Go HERE to find her recipe and other great ideas she has to offer. This recipe was originally found at

Ranger Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
2 cups Rice Krispies
1 cup shredded coconut

Preheat the oven to 350 degrees.  

In a large bowl, cream the butter with the sugars until light and fluffy.  Add the eggs and vanilla.  Combine the flour, baking soda, baking powder and salt.  Gradually add this mixture to the creamed mixture.  Stir in the oats, cereal and coconut.  

Drop by rounded tablespoonfuls onto un-greased baking sheets or silicone sheets on baking sheets.  Bake cookies for 7-9 minutes or until golden brown.  Remove to wire racks.  Makes at least 6 dozen cookies.   

**In my oven 11 minutes was the perfect time and it made 5 dozen for me.**

Saturday, December 15, 2012

Orange Crinkle Cookies & National Lemon Cupcake Day

My dh is out of town this week, our oldest son works everyday and my youngest left 2 weeks ago for the I've been soothing my sad self with cookies. Yep, I've been a baking fool. On the day my son left I baked 12 dozen. YES you read that right, 12 dozen.
Since then I have done another 8 dozen. I did 5 dozen today.
No, I'm not eating all of them. I have sent some with my son to work, gave some to friends and ok, yes, cookies and bananas have been my breakfast for the past several days.

I made these Orange Crinkle Cookies a few days ago and the recipe is featured on Daily Dish.

And in honor of today being National Lemon Cupcake Day, I wrote an article  featuring lots of fabulous recipes.
Go: HERE to check it out.

Edit: I formally wrote for DD but found out that my recipes have been removed. I apologize for any inconvenience. The links above now go to my original post.

Thursday, December 13, 2012

Foodie Friends Friday Link Party #24

A quick reminder , we have our Gingerbread House Competition going on through the end of December. You do NOT have to be a blogger to enter! You can just add a picture without a 'link'. Voting later this month!
See it HERE

Oh yeah baby, look at this weeks prize!! A wonderful sugar scrub from Natural Living Mamma, you can find her at:  Facebook or On the web 

Oven Roasted Vegetables

Not sure if you have done this before or not, but this is my favorite go to when I have lots of fresh veggies and need a filling side dish or meatless main. Roasted I have made this for over a year and depending on the time of year, depends on what I use. I try to use fresh but will add a few frozen if I need to.

I first saw this in a magazine. We really enjoy this dish and depending on the time of year and what is in season, depends on what is in it. The spices stay the same.

During the summer, I use carrots, potatoes, onions, squash, zucchini  sweet potatoes, and chick peas. I recently started using brussel sprouts, which my husband said he didn't like, UNTIL he ate them in this dish. Now he swears they are his favorite.

So open up your vegetable bin, grabbed some of your favorites and give this one a go! I promise, you'll love it.

Oven Roasted Vegetables
fresh brussel sprouts, cut in half
1 sweet onion, cut up
1 bag baby carrots
1 sweet orange bell pepper chopped
1/2 butternut squash cubed
1 can chick peas rinsed and drained
1 tsp rosemary
1 tsp thyme
2 tsp brown sugar
1-2 TBSP olive oil
Chop, dice, cube all your vegetables, toss them into a bowl, drizzle with olive oil and toss in your spices. Now mix well, pour onto a baking sheet or roasting pan and roast in a 350 degree oven for 30-60 minutes depending on which vegetables you use.

Now this has nothing to do with a recipe, BUT my friend Cynthia over at Feeding Big has an etsy store where she sells her lovely embroidered creations. She made me this cool kitchen linen towel!! It now holds a place on the wall in my kitchen, NOT to be used but admired. THANK YOU girl, love it!


Wednesday, December 12, 2012

Nutella Brownies

Who besides me is addicted to Nutella? Oh come on, admit it, I can't see you raise your hand but I know someone did. That's ok, it's good for, trust me.

Well, if you do love it, here is a recipe you will love just as much. Nutella Brownies AND they are super easy, only three ingredients!

Found this on pinterest. Gotta love that place.

Nutella Brownies
3 ingredients
10 TBSP flour (either all purpose or self rising)
2 eggs, room temperature
1 cup Nutella
Mix these ingredients well, drop by spoonful into mini muffin tins and bake at 350 degrees for 18 minutes and

The Great Food Blogger Cookie Swap

Have you ever heard of the Great Food Blogger Cookie Swap? Go HERE and read all about it, you might want to join up next year! Mark your calendars!!
Just a tad of info:

The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year's cookie swap. Rinse and repeat.
This year we are even more excited to be partnering with COOKIES FOR KIDS' CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause.
individually wrapped for better shipping

into a decorative box before packing

I made Double Vanilla Cookies and sent them to: Naomi over at Bakers Royale , Melissa over at Cupcake Friday Project and to Stephanie at My Year of Food.

Here they are:
Double Vanilla Sugar Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
1 tbsp vanilla extract
2/3 cup vanilla sugar, for finishing **or sprinkles**
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract until well combined.
With the mixer on low speed, gradually incorporate the flour mixture until the dough comes together and no streaks of dry ingredients remain.
Pour vanilla sugar (or sprinkles if you don't have this) into a shallow bowl or small dish. Shape dough into 1-inch balls (dough will be a bit sticky) and roll in vanilla sugar. Place sugar-coated dough onto prepared baking sheet.
Bake for 11-13 minutes, until cookies are set and very light golden around the edges.
Allow to cool for 3-4 minutes on baking sheets, then remove to a wire rack to cool completely.
Makes about 3 1/2 dozen.

We'd also like to pass on a special message from the Cookies for Kids' Cancer team:
"The Cookies for Kids' Cancer team wants to extend a big thank you for participating in the Great Food Blogger Cookie Swap. By simply swapping cookies, you helped raise funds for pediatric cancer research, bringing HOPE to children battling this ruthless disease. Being a Good Cookie does not have to end here. Cookies for Kids’ Cancer is a 365-day a year non-profit, with bake sales happening in all 50 states. Simply go to to learn more about the cause, to register to host an event or  send cookies to your friends and family this holiday season. And thank you for being a Good Cookie!"
 Late last night the FEDEX man delivered some of my cookies. So far I have received cookies from Naomi and Melissa. Take a peek:

Tuesday, December 11, 2012

MawMaw Pie

THIS has got to be my number one favorite pie of ALL times!! This is so good after one bite you will want to eat the whole thing, but it is rich and sweet which makes it impossible.
newest photos (2014)

I saw this on " I Should Be Mopping the floor" blog and KNEW right away that I would make this and make it I did. It makes two pies, oh what a shame...just meant I only made one dessert last week and this was it.

TRUST me when I say, you want to make this pie! It is a simple recipe and not overly expensive but taste like liquid gold!!

Follow the link above and tell her I sent you :)
This recipe was found at "I Should Be Mopping" and this is what I did:
  • 2 {9 inch} deep dish pastry pie shells- I used a store brand, you can make you own, feel free
  • 1/2 stick butter {unsalted}
  • 1 cup flaked coconut - that I toasted
  • 1 cup pecans - rough chopped
  • 1 {8 ounce} package cream cheese, softened 
  • 1 {14 ounce} can sweetened condensed milk (use the name brand)
  • 1 {16 ounce} container whipped topping thawed - I used 2 8 oz due to them being on sale and cheaper
  • 1 {14 ounce} jar caramel ice cream topping
Bake your pie shells and allow them to cool. In a mixer cream your can of sweetened condensed milk and cream cheese together. Gently fold in your whipped topping. In a pan with the butter, toast your pecans and coconut. Allow to cool. Now let's assemble this bad boy!
Pie shell, cream mix, caramel, cream mix, top with nuts,coconut and caramel. This makes 2 pies so be sure to divide it properly.
Allow to stand at room temperature for about 15 minutes, slice and serve.
 Original recipe :Click here for recipe: maw maw pie recipe

Monday, December 10, 2012

Gingerbread House/village

Have you ever made a gingerbread house before? Have you purchased a kit and decorated one?

Well, me neither. I have made, many years ago, graham cracker houses with my boys. When they were much younger, we glued (with frosting) graham crackers and pasted candy on them. I had no idea at the time how to go about making dough for a gingerbread house and this was a fast, easy and inexpensive way of having some family fun, or so I thought. I think they ate more than they decorated and it did create some funny moments. Fast it is not. Once you start gluing your house together, you have to handle it with care and wait several hours if not days before decorating them. NOTE to those with small kids, glue them together first and let the kids decorate, save yourself the headache of the disappointed child who thought this was a 30 ordeal.

This year, we at Daily Dish, decided to start a tradition if you will. An annual gingerbread house competition. If you have not heard about this as of yet, follow THIS LINK to find out all about the ins and outs of the competition. It is open to readers as well as bloggers.

I did a lot of research on making dough, baking and building gingerbread houses. After much research and my internal struggle back and forth. I cheated, sorry, I bought a kit and created my own little village. I wanted to bake it myself, but after having some serious less than stellar results recently with cookies, I decided to give myself a break. I now have until next November to perfect my dough and building.  (grin)

Start a new family tradition, even if it is just you and your spouse. Maybe, it is something you could do with your grand-kids  Whatever you season of life, do something new, something fun and make memories for a life time.

Remember, take lots of photos and join us! You still have time.

Sunday, December 9, 2012

Marshmallow Peanut Butter Eggs

About 12 years ago I started making Buckeye candy. OMW do we love them?! I only make them at Christmas time and they go into the goodie baskets I give to my family and friends.

So, when I found this recipe, I thought sure why not. An Easter version. These taste very similar to buckeyes but honestly I think they might be better.

You decide.

Marshmallow Peanut Butter Eggs

3/4 cup butter, softened
3 cups powdered sugar
14 oz peanut butter
1 cup marshmallow fluff
1/2 cup salted chopped peanuts, optional
1 tsp vanilla
milk chocolate chips or candy bark for coating

Put the butter and 1 cup of powdered sugar in a bowl and mix on medium speed with a mixer until light and fluffy.

Add the peanut butter, marshmallow fluff, 1/3 cup of peanuts (if using) vanilla. Mix on medium speed until well blended. Gradually add the remaining powdered sugar, 1/2 cup at a time until the candy is a workable texture, not too sticky and easy to handle. If necessary, add a little more powdered sugar to get it to a workable consistency.

Roll a small amount of the mixture into your hands and shape like an egg. Put it on a baking sheet lined with foil and continue until mix is gone. About 3 dozen.

Put the eggs in the fridge to firm up, about an hour. Once firm, melt chocolate and coat the eggs. Sprinkle with chopped peanuts if you want.

Return to the fridge and allow to firm. Store in fridge up to 2 weeks in a air tight container. When ready to eat, allow to come to room temperature first for best taste.


Saturday, December 8, 2012

Cabbage Hash

I saw a picture on Pinterest and there was no link, it went = no where but to a larger picture. In the comment section, someone had typed "I think all that was in here was cabbage, bacon, onions and garlic."

So I thought, easy enough. Let's see what I can do. So I had a bag of shredded slaw mix, a bag of precooked bacon pieces and of course I always have onions and garlic.

I set my cast iron skillet on the stove top, placed in a dab of Tropical Traditions coconut oil, see here for details HERE on winning a jar, minced some garlic, diced a sweet onion, threw in the bacon and let it go until the onions started to go clear, then I added the cabbage mix. Let it saute for a few minutes and WA LA done!

Super simple and "Oh so good" as Mr. Food used to say.

My husband went nuts over this! He said the only thing wrong was that I needed to have made it in a wash tub! LOL

1 bag shredded cabbage slaw mix
1 bag precooked bacon pieces
2 cloves garlic minced
1 med. sweet onion cut up
1 TBSP Tropical Traditions Virgin Coconut Oil

Thursday, December 6, 2012

Dec 7th Foodie Friends Friday Link Party!!!

WOW December and less than 3 weeks until Christmas! Are you ready? Have you gotten all your decorating and shopping done? Done and youngest son left on Monday for the Air Force basic training and we celebrated early. We had his birthday, Thanksgiving, Christmas and my middle sons birthday all in one weekend. Whew....I will still celebrate Christmas with my parents, oldest son and his little girl but our family stuff is complete.

Now on to the LINK PARR TAAYY!!! Yeah

This week we have 2 wonderful sponsors, be sure to stop by their Facebook pages, blogs, websites or etsy shops! Tell them that I sent you!

HOW cute are these? 

The wonderful host list for this week! There are a few new and returning host, give them a shout out! THANKS

Foodie Friends Friday

Tracy at Busy Vegetarian Mom

Marlys at This and That

Lois at  Walking on Sunshine

Michelle at  From Calculus to Cupcakes

Cynthia at Feeding Big

Jodie at Binomial Baker

R Dawn at Spatulas on Parade

Angie at A lil Country Sugar

Jutta at HungryLittleGirl

Cindy at Cindy's Recipes and Writings: :

Joanne at Winelady Cooks:

Marlene at Nosh My Way:

a Rafflecopter giveaway

Korean Chicken

Korean Chicken also known as "Dakdoritang"

I was given this recipe last year by a friend. I thought it looked and sounded really good. I have made some modifications, because her version is SPICY. My dh likes it that way, but the rest of us can't eat it.
This is great alone, served over rice or with noodles. This time I did it with noodles.

3 TBSP soy sauce
1 TBSP sesame oil
3 gloves garlic, crushed
1/2 tsp chili powder
1/2 tsp black pepper
1/4 tsp red pepper flake
1 1/2 lbs boneless chicken

Marinade for 30 minutes.

Add marinade and chicken to a pot along with:
1 lb potatoes diced
1 large onion diced
1 cup carrots shredded
1 tsp garlic powder
1 TBSP red pepper flake
2 TBSP soy sauce
2 tsp sugar
2 tsp sesame oil
1 TBSP ginger
2 cups vegetable broth (or chicken stock)
1 sweet red bell pepper diced
1/2 - 1 cup shredded cabbage

Cook on med for approximately 30 minutes
Lower temp and cook for another 15
I have also done this in the crock pot on low for 4 hours.**

Serve over rice or noodles

**original recipe also added shiitake mushrooms, chili pepper paste, no cabbage and more red pepper flakes.

Side note:
 I have been making this since April 2011 and have done it several different ways, stove top, crock pot, marinade, throwing it all in a pot with ALL the ingredients, along with frozen chicken. It is a pretty easy, no fail recipe.

Wednesday, December 5, 2012

Orange Pecan Roll Cake

Having done the wonderful Cinnamon Roll Cake, I got to thinking one morning, what if I changed it up? I love orange and I love pecans...what if? hmmm

So I did it, I changed the recipe, a lot, and this is what I came up with! OH man, slap yo'momma good! Sorry mom! I would not hit you, it is a saying.

Give this delicious number a try and let me know what you think!

Brew a pot of coffee or a cup of tea, slice you a big'ol piece and enjoy!

Orange Pecan Roll Cake

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
3/4 c. milk
3/4 c OJ
2 eggs
2 tsp. vanilla or orange extract
1/2 c. butter, melted
1/3 cup chopped pecans

1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. OJ
1/3 cup chopped pecans

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

2 c. powdered sugar
5 Tbsp. milk
1TBsp. OJ