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...

 Linked to:
Blissful and Domestic Friday Link Party    
Miss Information: I Freakin' Did It Friday
Simply Link Party: Simply Designing 
  @ 21st Century Housewife 
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The Better Baker Weekend Potluck
Strut Your Stuff Saturday @ Six Sister's Stuff
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
Flour Me With Love: Mix it up Monday!  
Katherine Martinelli: Rice Blog Hop  

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... 

Linked to: 
The Mandatory Mooch Tasty Thursday  
Show Case Your Talent  @What's Cooking Love 
Full Plate Thursday @ Miz Helen's Country Cottage 
Cupcakes Garden: Just Desserts Thursday
Food-Tastic Fridays @ Not Your Ordinary Recipes 
Foodie Fridays @ Designs By Gollum 
Blissful and Domestic Friday Link Party 
Simply Link Party: Simply Designing   
Miss Information: I Freakin' Did It Friday
  @ 21st Century Housewife 
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Mop Up Mondays - I Should be Mopping the Floor  
Sweet 2 Eat Baking: Sugar & Slice Sunday  

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...

Linked to:
Bizzy Bake Recipe Box
Show and Share Wednesday Semi-Homemade Mom  
What's Cooking Wednesday @ Confessions of an Overworked Mom  
Wednesdays Adorned From Above 
Foodie Fridays @ Designs By Gollum  
The Better Baker Weekend Potluck