Just wanted to say thank you to those who follow my blog! Also, a special thank you to those who have submitted recipes! It's so great to have input from others and to share family favorites. We welcome as many recipes as you are willing to share! I would love to see this blog grow, so there is something for everyone to enjoy. Please submit recipes to chowchums@gmail.com. Thanks again, and happy cooking!
-K
Tuesday, January 5, 2010
Cakes & Cupcakes (From Scratch)
Moist Chocolate Cake
Sift together:
6 Tbsp Cocoa
2 cups flour
1 cup sugar
3 tsp baking soda
Dash of salt
Add:
1 cup mayonnaise
1 tsp vanilla
1 cup cold water
Mix well. Pour into greased and floured 9x13 or 2 round cake pans. Bake at 350 for 30 to 35 minutes. For cupcakes, decrease baking time to 15-20 minutes.
Carrot Cake/Cupcakes
Ingredients:
1 cup white sugar
1 cup light brown sugar, packed
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups finely shredded carrots
1 1/2 cups vegetable oil
4 large eggs
2 tsp vanilla
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Directions:
Preheat oven to 325 degrees. In a large mixing bowl, combine the first 7 ingredients. Add carrots, oil, eggs, and vanilla, beating for 2-3 minutes on medium. Stir in raisins and nuts. Pour into greased and floured pans. For 9x13, bake for 50-60 minutes. For 2 - 9" rounds, bake for 40 minutes. For cupcakes, make for 18-20 minutes. Frost with cream cheese frosting (included below). Refrigerate until ready to serve.
Cream Cheese Frosting
8oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
3 cups powdered sugar
In a large bowl, mix together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake.
Lemon Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp lemon zest
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups sour cream
Directions:
In a mixing bowl, cream together butter and sugar. Beat in eggs, one at a time. Add lemon zest and vanilla; mix well. Combine dry ingredients, add to creamed mixture alternately with sour cream until smooth. Batter will be thick.
Pour into greased muffin cups - fill about half-way. Bake at 350 degrees for 25-30 minutes. Cool for at least 1o minutes. Spread with lemon frosting (below).
Lemon Frosting
3 Tbsp butter
2 1/4 cup powdered sugar
2 Tbsp lemon juice
3/4 tsp vanilla
1/4 tsp lemon zest
1 Tbsp milk
Cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon zest, and milk; beat until smooth. Frost cupcakes!
Sift together:
6 Tbsp Cocoa
2 cups flour
1 cup sugar
3 tsp baking soda
Dash of salt
Add:
1 cup mayonnaise
1 tsp vanilla
1 cup cold water
Mix well. Pour into greased and floured 9x13 or 2 round cake pans. Bake at 350 for 30 to 35 minutes. For cupcakes, decrease baking time to 15-20 minutes.
Carrot Cake/Cupcakes
Ingredients:
1 cup white sugar
1 cup light brown sugar, packed
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups finely shredded carrots
1 1/2 cups vegetable oil
4 large eggs
2 tsp vanilla
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
Directions:
Preheat oven to 325 degrees. In a large mixing bowl, combine the first 7 ingredients. Add carrots, oil, eggs, and vanilla, beating for 2-3 minutes on medium. Stir in raisins and nuts. Pour into greased and floured pans. For 9x13, bake for 50-60 minutes. For 2 - 9" rounds, bake for 40 minutes. For cupcakes, make for 18-20 minutes. Frost with cream cheese frosting (included below). Refrigerate until ready to serve.
Cream Cheese Frosting
8oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
3 cups powdered sugar
In a large bowl, mix together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake.
Lemon Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 tsp lemon zest
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups sour cream
Directions:
In a mixing bowl, cream together butter and sugar. Beat in eggs, one at a time. Add lemon zest and vanilla; mix well. Combine dry ingredients, add to creamed mixture alternately with sour cream until smooth. Batter will be thick.
Pour into greased muffin cups - fill about half-way. Bake at 350 degrees for 25-30 minutes. Cool for at least 1o minutes. Spread with lemon frosting (below).
Lemon Frosting
3 Tbsp butter
2 1/4 cup powdered sugar
2 Tbsp lemon juice
3/4 tsp vanilla
1/4 tsp lemon zest
1 Tbsp milk
Cream butter and sugar in small mixing bowl. Add lemon juice, vanilla, lemon zest, and milk; beat until smooth. Frost cupcakes!
Thursday, November 19, 2009
Chicken Taco Soup
Ingredients:
4 - large chicken breasts
1/2 gallon salsa (I use Pace Picante)
1 - 40oz can chicken broth
2 - cans slightly drained corn
2 - cans kidney beans
1 - small can chopped olives
1 - small can green chiles (drained)
1 - pkg taco seasoning
Salt & Pepper to taste
Directions:
Clean and trim chicken breasts. Combine chicken and salsa in crockpot and cook on low for 3-4 hours. Remove chicken and add remaining ingredients. Shred chicken and add to mixture. Allow to cook until warmed all the way through. Serve with shredded cheese, sour cream, salsa, guacamole, and tortilla chips.
4 - large chicken breasts
1/2 gallon salsa (I use Pace Picante)
1 - 40oz can chicken broth
2 - cans slightly drained corn
2 - cans kidney beans
1 - small can chopped olives
1 - small can green chiles (drained)
1 - pkg taco seasoning
Salt & Pepper to taste
Directions:
Clean and trim chicken breasts. Combine chicken and salsa in crockpot and cook on low for 3-4 hours. Remove chicken and add remaining ingredients. Shred chicken and add to mixture. Allow to cook until warmed all the way through. Serve with shredded cheese, sour cream, salsa, guacamole, and tortilla chips.
Wednesday, November 11, 2009
Creamy Chicken Pasta
Easy, flavor-packed recipe for the entire family!
Ingredients:
3-4 Large Chicken Breasts, cleaned and cut into strips
1/2 cup butter
2 pkgs dry italian-style dressing mix
1 cup chicken broth
2 cans condensed golden mushroom soup
8 oz cream cheese, softened
2 Tbsp butter
1 tsp minced garlic
1 lb pasta of choice (I prefer penne)
Directions:
Preheat oven to 325 degrees. Saute 2 Tbsp butter with minced garlic until melted and slightly browned. Pour into bottom of baking dish. Place pre-sliced chicken strips on bottom of dish, stacking if necessary. Bake for 10 minutes, turn chicken pieces, and bake an additional 10 minutes. In the meantime, melt 1/2 cup butter in saucepan over low heat. Stir in dressing mix. Blend in broth and mushroom soup. Mix in cream cheese and stir until smooth. Heat through, but do not bring to a boil. Pour over chicken, evenly coating, and bake an additional 20 minutes. Bring pot of water to a boil and cook pasta as directed on package. Mix all together or serve seperately. Would also be great over rice!
Ingredients:
3-4 Large Chicken Breasts, cleaned and cut into strips
1/2 cup butter
2 pkgs dry italian-style dressing mix
1 cup chicken broth
2 cans condensed golden mushroom soup
8 oz cream cheese, softened
2 Tbsp butter
1 tsp minced garlic
1 lb pasta of choice (I prefer penne)
Directions:
Preheat oven to 325 degrees. Saute 2 Tbsp butter with minced garlic until melted and slightly browned. Pour into bottom of baking dish. Place pre-sliced chicken strips on bottom of dish, stacking if necessary. Bake for 10 minutes, turn chicken pieces, and bake an additional 10 minutes. In the meantime, melt 1/2 cup butter in saucepan over low heat. Stir in dressing mix. Blend in broth and mushroom soup. Mix in cream cheese and stir until smooth. Heat through, but do not bring to a boil. Pour over chicken, evenly coating, and bake an additional 20 minutes. Bring pot of water to a boil and cook pasta as directed on package. Mix all together or serve seperately. Would also be great over rice!
Tuesday, October 20, 2009
Chicken Rollups
Ingredients:
Grilled or Fried Chicken Strips
Lettuce
Tomato
Avocado
Bacon Bits
Ranch dressing
Shredded Cheese
Flour Tortillas
Directions:
Load flour tortillas with above ingredients, roll up, and enjoy!
Grilled or Fried Chicken Strips
Lettuce
Tomato
Avocado
Bacon Bits
Ranch dressing
Shredded Cheese
Flour Tortillas
Directions:
Load flour tortillas with above ingredients, roll up, and enjoy!
Monday, October 12, 2009
Pan-Fried Chicken
INGREDIENTS
1/2 - 3/4 sleeve saltine crackers, crushed
2 Tbsp flour
2 Tbsp dry potato flakes (experiment w/ flavored potatoes)
1 tsp garlic powder
1 tsp seasoned salt
1/2 teaspoon ground black pepper
1 cup flour
1 egg
1 Tbsp vegetable oil
1 Tbsp butter
3 boneless, skinless chicken breasts, pounded
DIRECTIONS
Place crackers in a large ziploc-type bag; seal bag and coursely crush crackers. Add flour, potato flakes, garlic powder, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil and butter in a large skillet over medium high heat.
Place flour in another plastic bag and coat chicken. Next, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 12 to 18 minutes, turning frequently, until slightly past golden brown and juices run clear.
1/2 - 3/4 sleeve saltine crackers, crushed
2 Tbsp flour
2 Tbsp dry potato flakes (experiment w/ flavored potatoes)
1 tsp garlic powder
1 tsp seasoned salt
1/2 teaspoon ground black pepper
1 cup flour
1 egg
1 Tbsp vegetable oil
1 Tbsp butter
3 boneless, skinless chicken breasts, pounded
DIRECTIONS
Place crackers in a large ziploc-type bag; seal bag and coursely crush crackers. Add flour, potato flakes, garlic powder, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil and butter in a large skillet over medium high heat.
Place flour in another plastic bag and coat chicken. Next, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 12 to 18 minutes, turning frequently, until slightly past golden brown and juices run clear.
Wednesday, September 23, 2009
Black Beans
2 cans black beans, drained and rinsed
1/2 c. salsa
2 cloves garlic
1 tsp. cumin
1/4 tsp. salt (or to taste)
Combine all ingredients in a saucepan. Heat through. Don't overcook, or it will dry out.
Submitted by: Becky Dastrup
1/2 c. salsa
2 cloves garlic
1 tsp. cumin
1/4 tsp. salt (or to taste)
Combine all ingredients in a saucepan. Heat through. Don't overcook, or it will dry out.
Submitted by: Becky Dastrup
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