Cakes to Die For

It's almost Halloween, and although some of you are probably over it, I can't pass up one more chance to share some holiday-themed cakes. I'm not going to post the recipes here, but I will post links to the recipes so you can find them if you're interested in baking one for yourself.

You'll find the recipe for this cute layer cake on Taste of Home. It's made using cocoa and orange extract, and it's perfect for a family dinner. Start your own Halloween tradition by making this one every year.

The recipe for this Boo-tiful Chocolate Marshmallow Ghost Cake is found on marthastewart.com. Make sure you click through to the recipe for the two kinds of frosting (Vanilla and Chocolate Cream Cheese). You'll need some marshmallows (large and miniature) for decorating, and a few chocolate sprinkles too.

Poke cakes are fun and easy to make, but they look great when you cut into them. For a little dramatic flair without a lot of work, try this recipe at Taste of Home. You'll need a marble cake mix (or make the batter from scratch) and two boxes of orange-flavored gelatin. Add some candy pumpkins or candy corn on top for extra flair and you're good to go!

This one isn't a cake recipe, but isn't this adorable? Whether you're entertaining kids or adults, everybody would love this. Complete instructions are on The Cake Blog. You'll need a cake, frosting (white), Oreo cookies, Mini Oreo cookies, Junior Mints and M&Ms. I'd make this one right now if I had the goods in my kitchen! 

Have a safe and Happy Halloween everybody! 

Green Chicken Enchilada Meatballs

If you've been following me on Facebook and/or Twitter, you probably know that I'm in Missouri this week (and next) taking care of the grand-kids while their mom is away from home attending a friend's wedding. It's been a while since I had all the after-school brouhaha that comes with two school-aged kids, and the hours get away from me far too easily. Luckily, my son-in-law is in town, so once he gets off work and finishes whatever other commitments he has for the evening, he's here to do all the things a dad needs to do.

One of the fun things about visiting my daughter and her husband is that they always have new-to-me recipes on the menu. Tonight's was really good, so I decided to share. My daughter pinned the recipe from a blog called iBREATHE, I'm Hungry. You can go there for the recipe, the pictures, the detailed instructions, but the basic recipe is here: 

Green Chicken Enchilada Meatballs 

(Low Carb & Gluten Free) 

A low carb and gluten free Mexican-inspired meatball. Ole!

Makes 16 meatballs

Ingredients 

1 lb. ground chicken or turkey (you can also use ground beef, which makes it a bit less healthy, I suppose, but it's still delicious ~JB) 

1 egg

¼ cup almond flour

½ tsp salt

¼ tsp black pepper

1 Tbsp cilantro, chopped

2 Tbsp green onions, chopped

1 Tbsp ground cumin

1 Tbsp ground coriander

1 tsp garlic powder

¼ cup queso fresco, crumbled (We used Feta. It was delicious! ~JB)

oil for frying

To Serve

½ cup salsa verde

¼ cup queso fresco, crumbled

Instructions:

Combine all ingredients in a medium bowl and mix thoroughly. Form into 16 meatballs. Heat a few tablespoons of oil in a large, nonstick saute pan. Add the meatballs and cook thoroughly - about 3 - 4 minutes per side. Remove and set aside.

To serve:

Spread a few tablespoons of salsa verde on the bottom of a large serving dish. Place the meatballs on top, then spoon the remaining salsa over each meatball. Top with crumbled queso cheese. Serve immediately - or place under the broiler for 2 minutes until the cheese melts and turns golden brown. (Which would be amazing, but it's also great to serve the meatballs with the salsa on the side and let people dip as much or as little as they want. ~JB) 

Notes: 

Approximate nutrition information:

Per meatball: 85 calories, 7g fat, .85g net carbs, 8g protein

Per serving (4): 341 calories, 28g fat, 3.4g net carbs, 32g protein

Nutrition Information: 

Serving size: 4 meatballs

Photo from www.ibreatheimhungry.com 

Tex-Mex Chicken Soup

I'm learning to embrace a new, much healthier lifestyle, so I'm also on the lookout for new, much healthier recipes. I found a new (to me) recipe for Tex-Mex Chicken Soup on Pinterest and decided to give it a try.

The pin took me to Taste of Home's website. You can find the recipe here, but here are the basics:

The recipe says that it takes 10 minutes prep time, which is about right as long as you've pre-cooked your chicken. Otherwise, you need to tack on time for that.

Total cook time is about 45 minutes. Again, that was just about right. And it smelled delicious as it was cooking.




Ingredients:

1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
3 cups cubed cooked chicken
3 medium zucchini, sliced
1 can (14 1/2 ounces) diced tomatoes undrained
1 can (11 ounces) whole kernal corn, drained
1 can (8 ounces) tomato sauce
1/2 cup salsa
2 teaspoons ground cumin
1 teaspoon salt (optional)
3/4 teaspoon pepper
1/2 teaspoon dried oregano
shredded cheddar cheese (optional)
tortilla chips (optional)

The verdict:

Very good. It tastes great, full of flavor and nicely spiced. I did sprinkle a little shredded cheese on my bowl but did not use tortilla chips, but even without the chips, the zucchini was cooked through but not mushy, so the texture was pleasant.

I'll definitely make it again.


photo credit: Food 003 via photopin (license)
photo credit: milho via photopin (license) 
photo credit: Clagett Farm Share Week 15 via photopin (license)

Sparkle on Killer Characters

If you have a few minutes to spare, Sparkle Starr is blogging today about Thanksgiving at Killer Characters. Come see what she has to say about life now that her nephew is here. (She's also sharing a recipe for Baked Brie that's easy and delicious!) 

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Jacklyn Brady lives on the Gulf Coast and writes the Piece of Cake Mystery series set in New Orleans. The series features cake artist and trained pastry chef, Rita Lucero. The Cakes of Wrath, book #4 in the Piece of Cake Mystery Series, is available now! 

Jacklyn loves to hear from readers. Connect with her on the web: Website | Facebook | Twitter


photo credit: Tracy Hunter via photopin cc

Happy St. Paddy's Day

I found this Shamrock Cake Recipe online while I was clicking around today. Though she uses a boxed mix in this recipe, those who make cakes from scratch can easily adapt the decorating ideas. Today is this blogger's anniversary and it's also my parents' wedding anniversary. They would have been married 64 years today. The mind boggles.

So Happy St. Patrick's Day, everyone, and Happy Anniversary to anyone celebrating today!

May the road rise to meet you. May the wind be always at your back.May the sun shine warm upon your face, the rains fall soft upon the fields. And, Until we meet again, May God hold you in the palm of his hand.

Dishin' From the Kitchen: Crawfish Casserole

Since moving to the south, I've learned to appreciate the crawfish--words I never thought I'd say! 

Crawfish Casserole
serves 5-6

Ingredients:

• 1 lb. Louisiana Crawfish Tails
• 1 stick margarine
• 1 large onion
• 1 bundle of green onion
• 1-2 stalks celery
• 1/4 bell pepper
• 4 cloves garlic
• 1/4 tsp. of cayenne pepper (more or less to taste)
• 1/4 tsp. black pepper
• 1 can of Cream of Mushroom or Cream of Shrimp Soup
• 1 cup of bread crumbs
  
  

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Cooking Instructions

• Over medium heat melt margarine in a 5 quart dutch oven.
• Add vegetables and saute about 10 minutes, until onions soften and begin to turn clear.
• Add crawfish tails and saute an additional 5 minutes.
• Take off the heat and stir in cayenne, black pepper, cream of mushroom soup, and bread crumbs.
• Mix well and put into casserole dish.
• Bake uncovered at 350 for about 30 minutes.
• Let stand 10 minutes before serving.

Laissez le bon temps rouler

Dishin' from the Kitchen: Jacklyn's Vegetable Beef Soup

This is one of my favorite go-to meals when I'm in the mood for comfort food. I've altered it slightly over the years, omitting celery when my daughter professed a deep and abiding hatred for it, leaving out the Lima beans when I didn't have them. It's versatile and hearty and great for a cool evening.

Jacklyn's Vegetable Beef Soup

3 pounds beef stew meat
1 pint plus 2 ounces tomato juice (I like to use V-8 Juice -- gives the soup great flavor)
1/3 cup onion, diced (I've been known to just dice the whole onion rather than mess around with the leftover parts)
4 teaspoons salt (or salt to taste)
2 teaspoons Worcestershire sauce
2 bay leaves
1 pound canned tomatoes (you can use diced tomatoes if you don’t like big chunks)
1 cup diced celery
1 can corn
4-5 potatoes cut into bite-sized pieces (use more or less, to taste.)
6-8 carrots cut into bite-sized pieces (or use the little pre-peeled carrots and eyeball how many you put in.)
1 package frozen baby lima beans (optional)

Brown the stew meat -- don't cook through, just sear the outside. Combine the juice, onion, Worcestershire sauce, seasonings and 6 cups of water in a large kettle.

Add the stew meat and simmer on low heat for 2 hours.

Add vegetables and cover. Simmer for 1 more hour.

Serve with crusty rolls and butter. Yummy! and it makes enough to last for a while.

Dishin' Mocha Creole Spice Cake

Mocha Creole Spice Cake

For the Cake:

2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon cloves
1/2 cup butter
1 cup granulated sugar
2 eggs, unbeaten
1/3 cup molasses
3/4 cup milk

• Sift flour once. Measure. Add baking powder, salt and spices, and sift together 3 times. 
• Cream shortening thoroughly; add sugar gradually and cream together until fluffy. 
• Add eggs one at a time, beating thoroughly after each one. 
• Add molasses and blend. 
• Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. 
•  Bake in 2 greased 9-inch layer pans at 375 degrees F for 25 to 30 minutes, or until done.

 Frost with Mocha Creole Frosting:

1/3 cup butter
4 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract (use real vanilla, not vanilla flavoring)
1/4 teaspoon salt
1 square unsweetened chocolate
1/3 cup strong coffee

• Cream butter well; 
• Add 1 cup of the sifted confectioners' sugar gradually, blending after each addition. 
• Add vanilla extract, salt and melted unsweetened chocolate. Mix well. 
• Add remaining 3 cups confectioners' sugar alternately with about 1/3 cup strong coffee, until frosting is of right consistency to spread.

Enjoy! 

Dishin' from the Kitchen: Crock-pot Enchiladas

This is a great recipe for those busy nights when nobody really has time to cook. Brown the hamburger before you leave for work, or even the night before and assemble in the morning. This quickly became a family favorite around my house.

Crock-pot Enchiladas

1 1/2 lbs. ground beef (You can use 1 1/2 pounds if desired, but I use just one,) 

1 small onion diced

3/4 lb. grated cheddar cheese 

1 10 oz can enchilada sauce (I use mild) 

1 can ranch-style beans 

1 can whole kernel corn 

1 small can sliced olives 

6 corn tortillas 

salt and pepper 

Saute ground beef and onion together until beef is browned and onions are translucent. Drain. Season with salt and pepper. 

Wipe crock pot with oil or spray with non-stick spray. 

Place 3 tortillas in bottom of slow cooker. Cover with half the meat, the sauce, and half the cheese, 

Top with rest of tortillas, beans, corn, olives and rest of cheese.

Cook on low heat 5 to 7 hours. Serve with diced tomatoes and sour cream.

Enjoy!

Dishin' from the Kitchen: Chicken Salad

I got this recipe years ago from my friend, Colette. Since then, I've made this salad for countless baby showers, wedding showers, and pot-luck parties. It's a family favorite, and as my daughters and my nieces started hosting showers of their own, the recipe made its way into their kitchens as well. Easy to make and delicious to eat! Just make sure to think in advance when you want to make it since it needs to sit overnight for best results. 

Colette’s Chicken Salad

Yields: 20 servings

• 6-8 chicken breasts - browned and diced. (You can use canned chicken also, but I like it best when the chicken has a slight crust from browning.)
• 6 Tablespoons butter (You can use margarine, but the flavor is best if you use real butter) 
• 3 packages Chicken flavored Rice-A-Roni
• 1 teaspoon almond extract (use real almond extract, not almond flavoring) 
• 1 cup celery finely diced
• 1 bunch green onions diced
• 1/2 green bell pepper, diced
• 1 cup mayonnaise diluted w/lemon juice and milk, mix till smooth
•  Rolls to serve 20.

Cook Rice-A-Roni according to package directions using real butter and almond extract. Add remaining ingredients and refrigerate overnight,

Serve with dinner rolls, crusty rolls, or croissants. It's also great off the spoon, but don't tell anyone I said that :) 

Dishin' from the Kitchen: Hot Spinach-Artichoke Dip

Got caught up in the copy edits for A Sheetcake Named Desire last week. I thought I'd catch up with the world today, but two grand-kids with the flu have left me feeling a little under the weather today. So for your culinary pleasure, I'm going to share a favorite recipe. This one comes from my daughter's kitchen and it's a hit whenever she takes it to a party. 

Hot Spinach-Artichoke Dip

1 Bottle diced artichoke hearts (get the non-marinated variety for best results) 

1/2 Cup chopped spinach (you can use frozen or fresh but never canned) 

8 ounces cream cheese

1 Cup grated Parmesan Cheese (divided in half) 

1/2 teaspoon crushed red pepper flakes (more or less to taste) 

1/4 teaspoon salt

1/8 teaspoon garlic powder

dash of ground black pepper

On the side: chips, crackers, or toasted bread  

Put the artichoke hearts and spinach in a microwave safe bowl and cover it with plastic wrap. Cut a small slit in the plastic to let the steam out, then microwave on high for 4 minutes. Stir and zap it again for another 2-3 minutes or until the artichoke hearts are tender.

Heat the cream cheese in a small bowl in the microwave set on high for 1 minute (or until soft). Add the spinach and artichoke hearts to the cream cheese and stir well.

Add the remaining ingredients (using half of the Parmesan) to the cream cheese and combine. Put in an oven safe bowl and top with other half of Parmesan cheese. Bake at 350 for 25-30 minutes, or until bubbly.

Serve warm with the crackers, chips or toasted bread for dipping and enjoy!