Archive for the ‘Food’ Category

Breakfast Bundt Cake

Or Christmas Butt Cake…as my kids call it! lol

Pre-heat oven to 350 degrees.

Grease and flour bundt pan. This step is very important if you want to get your cake out of the pan in one piece.

Next mix the following until blended:

  • 1 box yellow cake mix
  • 3/4 cup oil
  • 4 eggs
  • 1 T butter extract
  • 1 box instant vanilla pudding (small- the only size I can ever find the “instant” in)
  • 3/4 cup water
  • 1 T vanilla

Then pour it into your floured bundt pan.

Then combine

  • 1/2 c chopped nuts- I use pecans
  • 1/4 c sugar
  • 2 t cinnamon

Sprinkle this mixture over the batter and marble in with knife. (Just swirl it a bit with a knife. I think the term comes from how marble looks like it has paint streaked through it.) I may have gotten carried away while talking on the phone and stirred a little bit instead of just “marbling” the mixture in. Anyway, it won’t mess up the cake.

Then you bake it at 350 degrees for about 45 min. I usually have to bake it a little longer. The top (well, bottom) of the cake should not be gooey.

Then you need to take it out and run a small spatula or plastic spoon around the sides of the pan. You can use a knife I guess, but knives scratch my pan. Then place a plate upside down on top of the cake and flip it over so that the cake will now be right-side up on the plate. I always have to shake just a little quite firmly to get it to drop out.

Lastly, you mix

  • 1 c powdered sugar
  • 3 T milk
  • 1/2 t vanilla
  • 1/2 t butter extract

and pour it over the cake. If I am serving it for breakfast, I don’t always put the icing on top. It makes a great dessert with coffee.


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Pineapple Casserole

My family loves pineapple so this is one of my favorite recipes that we fix for Thanksgiving. Sorry I don’t have a picture yet. I will update with a picture after Thanksgiving. 🙂

Baked Pineapple Casserole

  • Two 15 oz cans of pineapple tidbits drained, save the juice in a bowl to use later
  • 1 cup sugar
  • 1 cup cheddar cheese finely shredded
  • 5 T flour
  • 1/3 cup pineapple juice, from canned pineapples
  • 1 stick of butter melted
  • 1 stack Ritz crackers crushed

Preheat oven to 350 degrees. Put drained pineapple in a 8 x 8 baking dish. In a bowl mix sugar, cheese, and flour. Then pour this mixture over the pineapple. Next pour 1/3 cup of the saved pineapple juice over the sugar/flour/cheese mixture. In a bowl mix the crushed crackers with the stick of butter and then spread this on top. Bake for 25-30 minutes at 350 degrees.


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Fighting the Flu

Since we will not be getting the flu vaccine ever again I have been looking for ways to boost our immune systems. I ran across this very helpful site written by a nurse called Raise Healthy Eaters. She has a post about eating healthfully to boost your immune system. She gives more detail, but there are 10 foods she encourages you to eat. I had 8 of 10 in my house, but hadn’t known to focus on making sure everyone gets these on a regular basis. Here is her list of foods. Again, she explains more on her site, but I am just listing the foods.

  1. oranges
  2. yogurt
  3. nuts
  4. Vitamin D
  5. winter squash
  6. milk
  7. protein
  8. certain fats
  9. avocado
  10. eggs

I encourage you to check out www.RaiseHealthyEaters.com where you can find all kinds of wonderful nutrition information. 🙂

My kids are eating home-made bread and yogurt here.

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Chicken and Rice Soup


  • 2 cups of chicken
  • 2 boxes of Uncle Ben’s long grain and wild rice (original)
  • 6-8 cups of chicken broth
  • 1 cup of heavy whipping cream (by the milk at the store)
  • Tabasco to taste
  • Portobello Mushrooms (my family leaves these out)
  • white cooking wine

In a large pot add broth, rice ingredients-rice, spices that come with rice, and butter per rice cooking instructions, (butter optional). Bring to a boil and cook ten minutes. Add Tabasco sauce and mushrooms if you are adding them. If you are not used to adding things “to taste,” start with just a little bit and then taste it before deciding to add more or not. I start with about 6-8 drops of Tabasco sauce. Cook on low. Sorry for you mushroom lovers. I don’t know how long to cook it on low if you add them. We do not and I head right in to this next part: Remove from heat and add cream. Cook on low until blended. Add 6-8 oz of cooking wine and chicken. Again, more or less cooking wine to suit your tastes. Cook on low until chicken gets warm and serve. Serves 4-6

I have used other brands of rice with this and it turned out fine. My Kroger had U Ben’s rice on sale for $1.79 per box and I had coupons for $1 off two boxes so I got them for $1.29 each. When not on sale they are about $2.30 per box.

I also used my own broth and chicken that I learned how to cook from The Happy Housewife. I will say though-I do not leave my broth over night in the crock pot. I simmer mine from about 5 pm until I go to bed at 10 or 11pm. I do not have good results leaving the broth in the crock pot all night.

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White Bean Chili

I enjoy trying new things, especially when I don’t have to cook it the first time. I like to get recipes from friends after eating at their house or a pot luck meal. Then I know that I like it before I go cooking something new. A dear friend brought this when I had baby boy and I thought it was the best soup ever. It is very easy to make and healthy. And you will just have to take my word for it. 🙂

First you saute:

  • 1 Tablespoon of olive oil
  • 1 small yellow onion
  • 1 clove garlic minced, I use powder if I don’t have a clove
  • One 7 oz can chopped mild green chilis (this will be with the Mexican food at the grocery)

Saute until the onion is cooked to your liking. Then add the onion/chili mixture to:

  • 3 cans cannellini beans (white kidney beans)
  • 1 cup chicken
  • 2 cups chicken broth
  • salt and pepper to taste

Heat over med-low heat until warm, stirring occasionally.  Serves 4-6


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Easy Tortilla Soup


Fall weather is here. It is much cooler and it is getting darker earlier each night. I really enjoy this time of year. I also enjoy all the easy, delicious soups that go well with the cooler weather.

This week my in-laws and my sister-in-law and her family visited for a short couple of days. I made tortilla soup and told her I would post the recipe. I am posting the easy version since it is the version I usually do because of the crazy hour before dinner.

Easy Tortilla Soup

6-8 cups of chicken broth

About 50 oz of Chicken and Rice soup-I use Kroger brand because Campbell’s advertises in The Advocate

2 cans mild Rotel

1 can of corn

1 can kidney beans, drained

Tortilla chips and cheddar cheese to top

We break the tortilla chips up and put them in the soup when we serve it. Corn tortillas would work well too.

Happy fall weather!

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Our New Favorite Snack!

Ok. I have to admit that this was not my idea. My five-year-old has been telling me for about a month to make these for a snack and I just didn’t listen. I am stubborn, what can I say? Also, in my defense, they didn’t sound that appetizing. I do not know what to call them. So if someone knows, or has a good idea for a name, please leave a post and let me know.

You start with half of a graham cracker. Then you put just enough peanut butter to hold the banana slices in place-yes, peanut butter and bananas! hmmm. Now you know why I was hesitant to try this. I thought to take a picture before I devoured the last one. Here is what they look like.











The girls loved them. I thought they were as good as cookies, but from what I can figure they have fewer calories. And they definitely have better nutritional value than cookies. They make a wonderful sweet treat. If you try them, let me know if you like it.

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