Mushroom & Onion Yellow Rice

Mushroom & Onion Yellow Rice

Hi everybody :) 

Today recipe is very similar to the Veggie Rice recipe I posted back in October. I used the same rice combination because I love the favor of the two. Sauteed onions and mushroom are added to the rice instead of the veggie mixture. It's great served along-sided beef, chicken, or pork dishes.  Here's what I did...

Mushroom & Onion Yellow Rice
Ingredients:
1 medium onion; sliced
1/2 cup sliced mushrooms
2 tablespoons butter
1 1/2 cup long-grain white rice (I used Uncle Ben)
1  1/2 cup Par Excellence Yellow Rice
2 cup chicken stock; reduced sodium, homemade or store-brought
4 cup water
Salt & Pepper to taste 
Addition butter, if desired

In a very large frying pan over medium high heat, saute the onions and mushrooms with 2 tablespoons butter until tender, about 2-3 minutes.  

Add the rice mixture, stock, water, and salt & pepper. Bring to a boil over medium-high heat. 

Reduce heat to simmer, cover and cook for 20 minutes, or until liquid is absorbed, rice should be tender. Fluff with additional butter, if desired and served.

 ENJOY! Come again...

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Cherry-Pineapple Dump Cake: With an Extra Step

Cherry-Pineapple Dump Cake 

 Hi everybody :)

Today I'm sharing one of my family favorites; Cherry-Pineapple Dump Cake. The name, "Dump Cake", comes from the fact that all the ingredients used in the cake are basically dumped in a pan on top of each other. This particular dump cake have been seen around often on other blog site. It's simple, easily prepared, and taste delicious. 

Because it's a family favorite, I been making it for years. In the beginning I discovered a problem: When cutting the butter into thin slices over the cake mix, not all the cake mix is covered with the butter, so you would end up with dry cake spots. To fix this; I first tried melting the butter as I seen in some of the dump cakes recipes, but I was not please with that result either. Then I came up with this idea while making biscuit one day, and it produced a buttery flaky dump cake every time.  I put an extra step in the recipe. To ensure the cake mix don't have dry flour spots after baking, I use a pastry blender. Here's what I did...  


 Cherry-Pineapple Dump Cake adapted Favorite Brand Name: Easy-to-Bake Cookbook or here

Ingredients:
1(20 oz.) can crushed pineapple with juice; undrained
1 can (21 ounces) cherry pie filling
1 package DUNCAN HINES® Moist Deluxe® Classic Yellow Cake Mix
1 cup chopped pecans or walnuts
1/2 cup (1 stick) butter or margarine, cut into thin slices

Directions:
Preheat oven to 350°F. Grease 13×9-inch pan.
Dump pineapple with juice into prepared pan. Spread evenly. 

Dump in pie filling. Spread evenly. 

 Sprinkle cake mix evenly over cherry layer. (I blend the cake mix and butter with a pastry blender until it resemble small peas, than sprinkled it over cherry layer. This extra step ensure that the cake mix is well coated with butter, so there is no dry cake spots.)

Sprinkle pecans over cake mix. (Because hubby don't like nuts, I only put nuts on part of the cake) Dot with butter. Bake at 350°F for 50 minutes or until top is lightly browned. Serve warm or at room temperature.
Tip: You can use DUNCAN HINES® Moist Deluxe® Pineapple Supreme Cake Mix in place of Moist Deluxe® Yellow Cake Mix.

ENJOY Come again... 

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Bourbon-Glazed Sweet Potatoes

Bourbon-Glazed Sweet Potatoes

Hi everybody :)

Today I like to share with you my favorite sweet potato recipe; Bourbon Glazed Sweet Potatoes. This is a basic simple recipe that can easily be prepared. The potatoes are first steamed until just about tender, than they're transferred to the oven to be roasted while basting in the bourbon glaze. 

Bourbon-Glazed Sweet Potatoes

Ingredients
7-8 medium sweet potatoes. peeled & cut into pieces
water, enough to cover potatoes
1/4 cup sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 cup butter
2 tablespoons cornstarch + 2 tablespoons water
1 teaspoon vanilla
2 - 4 tablespoons bourbon

Directions
In a large pot with lid, steamed potatoes in water over medium heat until almost done, about 20-25 minutes. Drained, reserving about 1/2 cup of the liquid. Place potatoes in a baking dish, set aside. preheat oven to 350.

To the reserved liquid, add the sugars, spices, and butter and return pot to medium heat. Add cornstarch mixture. Cook until mixture reduced and thicken, about 10 minutes; stirring occasionally. 

Remove from heat, add the vanilla and bourbon. Pour over potatoes. Place in oven and baste every 5- 10 minutes for about 25 minutes. Served warm.

ENJOY! Come again...

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Biscoff Sock-It-To-Me Pound Cake: Biscoff with a Southern Flair

Biscoff Sock-It-To-Me Pound Cake:  Biscoff with a Southern Flair

Biscoff Sock-It-To-Me Pound Cake

Hi everybody :)

It's a new year with new outlooks and new beginnings. I hope everyone had a safe and joyous holiday. Kicking the year off to a sweet start, have I got a recipe for you...

Have you heard of biscoff yet? Do worry, you're not alone, I just found out about it about a year ago. I won a jar from  The Spiffy Cookie , another great blog. IT. IS. AWESOME! The caramel cinnamon taste had me, craving for more. I became a desperate woman, because at first, biscoff was NOT sold where I lived! : (  If you can't find it in your area it sold here and here.) I found I better way of getting it, my daughter. When she's away at college I get her to sent it to me, or bring it whenever she comes home. : ) I STACK UP!!
   
I wanted to make a pound cake that SSCREAMMMM southern, and nothing more southern than a Sock-It-To-Cake. This cinnamon-bundt-cake-creation is usually made using a cake mix. But I wanted a made from-scratch cake, that's when a stumble across this one. It has the basic ingredients of a sour cream pound cake with a Biscoff flair. So I wanted to expand on the cinnamony taste by adding the filling of the Sock-It-To-Cake. Genius, right? Yeah, I know :) Well here's what I did...

Biscoff Pound Cake with Glaze  adapted from Ryan Bakes

Ingredients:

2 sticks unsalted butter, softened
2 3/4 cups sugar
3 cups cake flour
1/4 tsp. baking soda
1/2 tsp. salt
6 eggs
1/2 cup sour cream
1/2 cup + 2 Tbs. Biscoff spread
2 tsp. vanilla

Instructions:
Preheat oven to 325 degrees.  Grease and flour a large 12 cup bundt pan. Cream butter and sugar until light and fluffy in the bowl of a stand mixer.  Add eggs, one at a time, beating after each addition.
In a separate large bowl, sift cake flour, baking soda, and salt.  Add a third of the flour mixture to the batter, alternating with the sour cream and the biscoff and ending with the flour mixture.  Blend ingredients until combined but do not over mix.  Add vanilla extract. 

Pour half batter into prepared bundt pan and distribute evenly. Spread filling all over the batter in the bundt cake pan . Pour the rest of the batter on top of that and swirl with a spatula, if desired.  

Bake at 325 until cake leaves the sides of the pan, about 1 hour and 10 minutes.  Test the cake to see if it's done by inserting a knife or toothpick into the middle to see if it comes out clean. Let set in pan for 10 minutes, flip out. Cool completely before glazing.

Biscoff Glaze:
Ingredients:
2 cups powdered sugar, sifted
1/2 cup Biscoff spread
7 Tbs. milk (or more if needed to thin icing)(I used about 1/3 cup cream)
1/2 tsp. vanilla extract

Combine powdered sugar, Biscoff, and vanilla extract in the bowl of an electric mixer.  One tablespoon at a time, slowly add the milk until the icing is still think but is able to be drizzled on the cake.  Be careful not to make the icing too thin, use just enough to give it the right consistency of the pooling effect .

Cinnamon Filling :
1/2 tablespoon (1 1/2teaspoons) cinnamon
1/4 cup brown sugar
Mix the cinnamon and brown sugar together

BTW,  for those of you who don't know what Biscoff spread is;  go here for detail information.




What I Think:
I think all the Biscoff & Sock-It-To-Me fans will love this cake! The cinnamon taste is not overpowering, just right. The cake has a creamy moist tender texture of a sour cream pound cake. I LOVE IT! DEFINITELY A REPEAT!

Thank you Ryan, for sharing this delicious recipe, it will be a new go-to for family get-together.

I might try this later with the Nutty Biscoff and 1/4 cup chopped pecans in the Sock-It-To-Me Filling for a Nutty option. :)

*** UPDATE: BISCOFF IS NOW BEING SOLD AT WINN DIXIE!! 















ENJOY! Come again....
I  Was Featured On Sweet For Saturday!












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