Sliced cabbage and more salad

If you are running out of summer side dishes, this easy raw vegetable salad not only is easy to make ;it can be served within the hour.

Easy recipe.  Great side for summer barbecue.

Enjoy!

1-10 oz. pkg.Organic raw veggies
1/4 cup sour cream
1  1/2 tablespoons white vinegar
1 tablespoon sugar
1/4 tsp. Celery seed
Salt and pepper to taste
Bacon bits (optional)
Toasted almonds(optional)

Mix sour cream, vinegar, sugar and celery seed in a large bowl.  Toss veggies into bowl and mix well.  Refrigerate at least one hour.  Serve cold.

Banana Strawberry Coconut Cream Cake

My Version 8/18/16

While browsing through one of my old cookbooks I came across a recipe that I used to make years ago.  I don't know why I stopped making it?  Probably though it was that I like to try different recipes and create some new ones so this is no exception.  I added some fresh strawberries to this recipe and eliminated some sugar and salt. I think it turned out great.  Here is the original recipe and My Version..Enjoy!

 

Banana Cream Cake  

 WP Jr. Women’s Cookbook 1970

½ cup butter(softened or melted)

1 ½ cups sugar

2 eggs

1 tsp. Vanilla

2 cups flour

1 tsp. Baking powder

¾ tsp. Salt

1 tsp. Baking soda

1 cup sour cream

1 cup mashed bananas

½ cup chopped nuts.

Cream butter gradually adding sugar until light and fluffy.  Beat in eggs one at a time.  Add vanilla.  Sift together flour, baking powder, baking soda and salt.  Add to creamed mixture alternating with sour cream, beginning and ending with sour cream.  Add bananas and nuts, mixing until blended.  Pour into pan. (Bunt Pan)  Bake 40 to 45 min. at 350 degrees. Top with Frosting. I would use a cream cheese icing for this cake.

My Version 2012
Strawberry Banana Cream Cake

½ cup butter (melted slightly or softened)

1 cup sugar ( I decreased by ½ cup)

2 eggs

1 tsp. Baking powder

1 tsp. Baking soda
1 tsp. vanilla

no salt

2 cups flour

1 cup sour cream

2 small to medium bananas mashed ( 1 cup)

1 cup sliced and diced fresh strawberries.

1/4 cup toasted coconut (optional)

Cream butter and sugar until light and fluffy.  Beat in eggs, add vanilla, flour, baking powder, baking soda.  Add to creamed mixture with sour cream.

Bake in (2 )well greased and floured round 9 inch cake pans. Approximately 25 to 30 minutes or until toothpick inserted in center comes out clean

Topping:

Whisk 1 pkg.- 4 oz. vanilla instant pudding, 1 1/4 cups skim milk. When pudding starts to thicken add 3 oz. softened cream cheese, 1- 8 oz. drained pineapple and 1/2 container Cool whip.  Top cake with pudding mixture and garnish with the other 1/2 Cool whip and toasted coconut.  Add some fresh strawberries to top cake.

Note:  An easy alternative to making this cake from scratch is to buy a box cake mix and follow instructions. Then either add some fresh strawberries to it or leave it plain..A must though is the topping!  It makes the cake******

 

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4/25/12
9/10/13

8/18/16

Chicken or Shrimp with Sweet Cherry Peppers, Spinach and Tossed with Linguine

Here's another healthy recipe that I came across in Woman’s Day Magazine, March issue and that I decided to try. Keeping it healthy another day this week. Yay!!! The recipe had called for shrimp but I decided to switch it up a bit and used some boneless chicken breasts.  Here is my adapted recipe.

Cubed chicken, fresh spinach, sweet red cherry peppers, garlic, oo and linguine..Nice combo and very eye appealing!  5/3/13 

12 oz. linguine

2 tablespoons olive oil

3 cloves garlic, minced

1 lb. boneless chicken breasts (cubed)

 salt and pepper

1/3 cup small sweet red cherry peppers (such as Peppadew) quartered (I found mine at the deli bar where olives etc. are)

4 cups arugula or spinach(remove stems)I used spinach

*¼ cup chicken broth (if using chicken breasts)

*¼ cup dry white wine(use if you are using shrimp)

Cook the linguine according to directions.  Reserve ¼ cup of liquid; drain pasta and return to pot.

Meanwhile, heat the oil in a large skillet over medium heat.  Add the garlic and cook, about 1 minute. Add sweet pepper, washed spinach and *chicken broth and bring to simmer.  Add pasta and a bit of reserved liquid if necessary. Enjoy! 

*If using shrimp add wine at this point of preparation.

Happy Baking and Cooking from my kitchen to yours,

M.J.




4/30/12

Texas Chocolate Sour Cream Cake:) (also known as Texas Sheet Cake)!

The above cake is one of our family favorites. It was known as Texas Sheet Cake when the recipe was given to me many years ago.   I usually use a  medium size cookie sheet to bake this wonderful moist and also dense Chocolate cake and add a chocolate icing and pecans to top it while it is still warm.  Delicious then and just as delicious now. So today I decided to:

 to play around with the original recipe and bake it in a Bundt pan for a little nicer presentation. Here's what I did....Enjoy!

Happy Baking!

Cream cheese icing, toasted pecans and caramel drizzle 

7/14/13

A blend of Arizona Ice Tea, lemon and limes...Refreshing and so tasty! A few blueberries and cranberries to sweeten it up too as a garnish!

Add caption

 2 sticks margarine(this is what the original call for)I have used butter also.
1 cup water
4 tablespoons cocoa
Bring the above to a slight boil, and allow to cool slightly.

2 cups flour
2 cups sugar (I used 1 1/2 cups)
1/2 tsp. salt ( I eliminate it if I use salted butter)
2 eggs
1/2 cup sour cream *(original recipe called for 1 cup)
1 tsp. baking soda

In a large bowl, beat sugar with eggs, add flour and baking soda and salt.  Carefully beat or whisk in the slightly cooled cocoa mixture. (It splashes).  Beat in sour cream last.  Note: The batter will be thin and appear watery in consistency.

Grease and flour a Bundt pan.  Pour batter in greased and floured pan and bake 350 degrees for approximately 45 minutes or until toothpick inserted in center comes out clean..  Remove from oven and allow to cool for approx. 15 min. Turn over on cooling rack and allow to cool before frosting.

Today I am used sifted confectionery sugar for the topping.  Usually a sugar drizzle works well or making a butter icing would be nice. 

To make a drizzle all that is necessary is to whisk the confectionery sugar, a little vanilla and milk until the desired consistency is achieved.

From my kitchen to yours,

Penne Fra Diavolo

For those who love a touch of spice and seafood this is one delicious dish.  I only used shrimp because it's our favorite shellfish.  Feel free to add seafood of your choice.  Enjoy!

9/21/14

Fra Diavolo Sauce with penne

• 4 tablespoons olive oil, divided
  

• 4 to 6 cloves garlic, crushed
  
• 3 cups crushed tomatoes
  
• ½ cup heavy cream (I use half cream and half milk)
  
• 1 1/2 teaspoons salt
  
• 1 teaspoon crushed red pepper flakes
  
• ½ to 1 cup fresh spinach
  

• 1 (16 ounce) package penne or linguine cooked according to directions
  
• 8 ounces medium shrimp, peeled and deveined(I used already cooked and store bought)
  

*1 tablespoon chopped fresh parsley optional

• shaved Pecorino Romano Cheese
  

In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally. After sauce has cooked thirty minutes or slightly more remove from stove and add cream slowly stirring constantly.

2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. 
   

In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink.( I use cooked shrimp) and fresh spinach. Add shrimp to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble slightly. Serve sauce over pasta. Sprinkle with cheese