Thursday, January 27, 2011

Cinnamon Roll Cake

Northern Virginia definitely had the snowfall that had been predicted for the past few days. And it was really something else. The snow was falling so hard and so fast last night that people were abandoning their cars. This was a very heavy snow that you just could not drive in. A normal hour ride home took quite a few people 7 to 9 hours. My husband didn't even come home. He just stood at a hotel for the night. Did you know that I absolutely cannot stand winter or snow? I've had enough. I want spring and I want warm weather. Of course my son is thrilled. He's been home for 2 days now and is wondering if they will even have school tomorrow. Luckily the temps have warmed up today and the sun is shining so the roads are so much better. They've been plowed and salted and plowed and sanded so they are looking pretty good. Maybe a two hour delay....but I think (and hope) that's all there will be.

I found this recipe on Ingrid's blog. She has so many good recipes and I just had to make this once I saw it. This is absolutely delicious while it's still somewhat warm. Needless to say, I just kept going back for more of this. One of these days I plan on making cinnamon rolls using yeast. (Yes, yeast....something I rarely use but need to work with more). I highly recommend making this cake. It's great for breakfast, to have with coffee or for a pot luck. Easy too!


1 yellow cake mix
4 eggs, room temperature
3/4 cup oil
1 cup sour cream, room temperature

Filling Ingredients

1 cup brown sugar
1 tablespoon cinnamon

Preheat oven to 325 degrees F. Grease a 9 x 13 baking pan. Mix cake ingredients by hand and and pour into greased baking pan. Mix the filling ingredients and sprinkle over the cake batter. This should cover the top of the cake batter. Swirl the filling into the batter with a knife.

Bake for 40 minutes. Let cake cool for 10 - 15 minutes before icing.


2 cups powdered sugar
4 tablespoons milk

Mix and pour over warm cake. Eat and Enjoy!!!

Tuesday, January 25, 2011

Chinese Pork 'N' Noodles

I made this recipe from what was left of the pork roast. It was perfect to use for this. Instead of using snow peas I used broccoli since my son prefers that. I also used a green pepper versus a red one. Probably should have used the red one if just for the color alone. This is another recipe from Taste of Home's Simple & Delicious magazine. So easy too. My next few recipes will be cakes. I like to cook but not nearly as much as I like to bake. I just need to change it up every now and again. Besides, if I baked as much as I wanted and tried all the recipes I wanted, I would be as big as a house and broke. I have my yearly physical in a few weeks and I'm already dreading the scale. I'm by no means overweight.....I would just like to be a few pounds lighter so my clothes at the moment would not be as tight. I think I probably put on a good 5 pounds over the holidays and I'd really like to get rid of that already. But it is hard when you have a food blog and you love to bake. I'm sure I have gained 10 pounds at least since I started this blog almost 3 years ago. Plus getting older doesn't help. There was a time when I could not gain a pound. I would actually cry because I was so skinny as a teen and just ate and ate and wouldn't gain an ounce. Too bad things are not that way now!!! Anyhow, if you happen to have leftover pork this is a great recipe to try.

6 oz uncooked thin spaghetti
3 Tbsp hoisin sauce
2 Tbsp reduced sodium soy sauce
2 tsp sesame oil
1 pork tenderloin (1 lb) thinly sliced and halved (or leftover pork)
3 tsp canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage
1/4 cup minced fresh cilantro (I didn't have any of this)

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir fry pork in 2 tsp canola oil for 3 minutes or until no longer pink. (I just warmed mine up for about a minute or two). Remove and keep warm. In the same skillet, stir fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage, stir fry 2 minutes longer or until vegetables are crisp tender.

Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 Tbsp cilantro.

Saturday, January 22, 2011

Fabulous Fried Cabbage

This is another great recipe from Allrecipes. I made this along with the pork tenderloin last week and the two together were perfect. My husband, son and I all love cabbage and this was so simple and tasty. If you are a cabbage lover, I would highly recommend trying this!

2 teaspoons butter
1 (15 ounce) can chicken broth
1 head cabbage, cored and coarsely chopped
1 pinch salt and pepper to taste

Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.

Tuesday, January 18, 2011

Cranberry Dijon Pork Roast

This recipe comes from one of my favorite magazines - Simple and Delicious that is from Taste of Home. These recipes don't use tons of ingredients and are fairly straightforward and just plain good! I had all the ingredients ready and then realized at 3pm that this was a slow cooker recipe...duh....How in the world did I not realize that or did I just forget that fact? More than likely, I just forgot that along with everything else these days!!! Anyhow I will post the slow cooker recipe along with what I did since I'm sure both are very similar. I didn't care much for the gravy and think what I would do next time is add a can of beef or pork gravy to what is already in the pan. It was just too sweet for me. I found that the drippings used VERY sparingly were delicious over the the pork and on the mashed potatoes I also served with it. The pork was extremely moist. I used the leftover in a Chinese dish that I will also post this week. This dish went a long way as far as servings were concerned and enjoyed by all of us.

Well my son did not need to wait long for his snow day.....we had a sheet of us greeting us this morning and the schools have shut down for the day. That's okay. I had a long weekend down in Richmond. My son brought a friend along when we went to our house down there for 3 days and I am "kidded out." Know what I mean? We may go out bowling later if things thaw out a bit and he asked if he could bring another friend along. No!!!! It's a word I don't use often but I'm done. Just him and I....that's all I can take right now!

1 boneless pork loin roast (3 lbs)

2 Tbsp butter

1 envelop golden onion soup mix

1 can (14 oz) whole berry cranberry sauce

2 tsp Dijon mustard

(Slow cooker version) In a large skillet, brown roast in butter on all sides. Transfer to a 5 qt slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; keep warm. Strain cooking juices and stir in mustard. Slice roast; serve with sauce.

My Version: Preheat oven to 350 degrees F. Place roast in glass pyrex pan. Sprinkle roast with onion soup mix and pour 1 cup water over roast. Cover roast with cranberry sauce. Bake in oven for 1 1/2 - 2 hours or until it registers that it is done according to meat thermometer. (Keep basting every 1/2 hour and add more water if necessary.) Remove roast when done and let it sit for at least 15 minutes before carving. At this point you can add mustard to your gravy but I would recommend tasting the gravy prior to that and then only adding a little mustard to some of the gravy that you can remove and put into a small cup. See if you like how it tastes with the mustard. I didn't care much for it after I added the mustard. I liked it better without the mustard. You can also add beef or pork gravy at this point from a can also.

Thursday, January 13, 2011

Sponge Layer Cake

I had mentioned this cake in my last post and didn't have very high hopes for it but it turned out very well. Very well except that I baked it a bit longer than I should have. By a good 5 minutes. I will definitely make it again but will watch it very closely. I had always thought that a sponge cake would have the egg white beaten separately and then folded into the mixture but not with this cake. That's why I thought it wouldn't turn out well. Surprisingly, it's very spongelike and flavorful. I was tempted to add vanilla but didn't since I wanted to follow the recipe exactly as written. It's fine without the extract but I'm sure you could add vanilla or almond of you wanted to. The recipe also called for raspberry jelly but I added a thin layer of lemon curd followed by a layer of whipped cream. That really tasted great. I will make it again trying a different jam. I also used powdered sugar on top of the cake. Thought of using whipped cream on top also but that would have overpowered it. I found this recipe in a little cookbook called Mmmmm...Baking! I say Mmmmm...Good!

Luckily we didn't get as much snow as was originally predicated. Only 1 inch and I can handle that! Enough though for a 2 hour school delay! My son was disappointed because he was hoping for a day off from school. I'm sure since winter is not over yet there will be a good chance of that!

3/4 cup unsalted butter, softened
3/4 cup superfine sugar
3 eggs, beaten
scant 1 1/2 cups self rising flour
pinch of salt
3 Tbsp raspberry jelly
1 Tbsp confectioners' sugar

Preheat oven to 350 degree F. Grease 2 8 inch round cake pans and line the bottoms with parchment paper.

Cream the butter and sugar together in a mixing bowl until the mixture is pale in color and light and fluffy. Add the beaten eggs, a little at a time, beating well after each addition. Sift the flour and salt into a separate bowl and carefully add to the mixture, folding in with a metal spoon or a spatula.
Divide the batter between the prepared pans and smooth over with a spatula. Place the pans on the same shelf in the preheated oven and bake for 25 - 30 minutes, until well risen, golden brown and beginning to shrink from the sides of the pan.

Let cool in the pans for 1 minute then turn out onto a wire rack to cool. When completely cool, sandwich together with the jelly (lemon curd and whipped cream) and dust with the confectioners' sugar.

Monday, January 10, 2011

Apple Cinnamon Buttermilk Cake

This is a cake that I made back in the fall when I had a kitchen full of apples. It's very simple, basic and delicious. I served this with some fresh whipped cream on top. It's a cake that I would definitely make again. I have some cookie recipes I'd like to post but I think I will do that sporadically to change things up a bit. Right now I am pretty "cookied out" from all the Christmas baking that I just don't want to post a cookie recipe!!!! I'm in the process of baking a sponge cake that is in the oven at the moment and I don't know if I have any high hopes for it. The picture sure did look good but we'll see how it turns out. If it's good you know I will post it.

It is so cold here right now that I feel ready to move at a moments notice...maybe to Arizona or Texas, etc...Somewhere that it doesn't snow at all because that is what is in our forecast....again. I shouldn't complain because it's not supposed to be much but one snowflake for me is already too much. Of course my son is thrilled because school may be cancelled. Oh yeah, that really adds to the fun for me!!!!

I found this recipe at Tracey's Culinary Adventures and you can just click here and this should take you to the recipe. See how lazy I am being....not even typing the recipe out myself!

Thursday, January 6, 2011

Saucy Meatballs and Noodles

This is a dish that my husband made several weeks ago that I had wanted to blog about right away but with the holidays and all time just got away from me. I couldn't believe how simple this was to make and how delicious it turned out. It's one of those recipes you can change around a bit and flavor it to your liking. He doubled the recipe and we had quite a bit of it. My son enjoyed it several nights and never tired of it. It's definitely kid friendly and also wonderful for a pot luck and can feed quite a few people without being expensive or difficult to make. He found this recipe in Woman's World. Lucky me, he loves their recipes and always picks up the new issues! Great magazine and cheap price too!

1 8 oz package of egg noodles
1 can (10 3/4 oz) cream of mushroom soup
1 onion, chopped, about 1 cup
1/2 tsp dried thyme
32 oz frozen cocktail meatballs, 12 oz thawed
1 pkg (10 oz) frozen peas, thawed

Cook noodles according to package directions. Drain; reserve. Combine soup and 1 1/2 cups water. In a large nonstick skillet, heat 1 Tbs oil over medium high heat. Add onion, thyme, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring, until softenend and browned, 8 minutes. Add soup mixture, then meatballs and peas. Bring to boil; reduce heat to medium low. Cook, stirring occasionally, until heated through and peas are tender, 10 minutes. Stir in noodles. Cook, stirring, until heated through, 1-2 minutes.

At this point my husband decided to put all of this into a large baking dish and top with cheese and bake for about 15 minutes at 350 degrees F. The recipe doesn't call for this but it is so much better with all the cheese on top!