Wednesday, October 7, 2015

Sour Cream Poundcake

Adapted from Paula Dean

This one is a classic winner.  
Traditional, moist and dense, just 
the way a pound cake should be.
Serve with a light glaze and 
you're golden.

Ingredients
  • 1/2 pound (2 sticks) butter
  • 3 cups sugar
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 2 teaspoons vanilla

    Cream butter and sugar
    Add sour cream and vanilla
    Alternate adding dry ingredients with eggs
    Bake for 1 hour and 20 minutes at 325.

Tuesday, June 24, 2014


Double Chocolate Biscotti
Double Chocolate Biscotti
Ingredients
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/2 cup dark cocoa (I used Hershey's Special Dark)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Cream butter and sugar together, add in eggs, one at a time, beating well after each addition. Add in vanilla.
  2. In separate bowl, stir together flour, cocoa, baking soda and salt. Add flour mixture to Butter mixture in thirds, making sure all dry ingredients are incorporated before adding more. Fold in chocolate chips.
  3. Shape dough into a 12 x 4 inch log and place on a well greased baking pan (or use parchment paper) Bake in a preheated 350 degree oven for 30 minutes.
  4. Remove from oven and let rest for 5 minutes. Cut loaf into 3/4 inch slices and place back on baking sheet, cut side down. Bake again for 8 minutes then turn cookies over and bake for an additional 5 minutes.
  5. Completely cool cookies on a rack then store in an airtight container.
Notes
regular cocoa can be substituted for the dark cocoa

Friday, January 3, 2014

Oatmeal Chocolate Chip Cookies

Ingredients:
1 1/2 cups packed brown sugar
1 cup softened butter
2 tsp. vanilla
1 egg
2 cups oats
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips

Directions:

Mix brown sugar,  vanilla, butter, and egg.

Add oats, flour, baking soda, and salt

Stir in chocolate chips

Bake at 350 for 10 minutes

Wednesday, March 6, 2013

Warm Sausage and Kale Soup





Warm Sausage & Kale Soup
(adapted from Rachael Ray and wineandglue.com)

This was so good.....a perfectly hearty and healthy soup.  I only added a splash of white wine, which is my secret ingredient to almost anything.   The flavors came together beautifully, and the kale really holds up.  This is definitely in my winter meal rotation.  Enjoy!!!
  • 1.22 lb. package of Jennie-o Sweet Italian Turkey Sausage, casings removed
  • 1/4 tsp crushed red pepper flakes (more if you like things spicy)
  • 4 garlic cloves, minced
  • 8 oz package of sliced baby bella mushrooms
  • 1 bunch of kale, washed, stems removed, and ripped up
  • 1/4 tsp of grated nutmeg
  • 32 oz chicken broth
  • 1 cup noodles (I use elbow or penne)
  • 15 oz can Northern Beans, drained and rinsed
Heat a dutch oven over medium heat, spray with olive oil, and cook sausage until no longer pink, between five and seven minutes, stirring occasionally.
  1. Add the crushed red pepper flakes, garlic, and mushrooms, breaking up the mushrooms as you add them. Cook, stirring occasionally, until the mushrooms are soft, about five minutes.
  2. Toss in the kale, season with salt, pepper, and nutmeg. Cook until the kale is wilted, about five minutes.
  3. Add the chicken broth, and bring it to a boil. Then add the noodles and cook about a minute shy of the package directions.
  4. Toss in the beans, and stir in until they heat through.
  5. Serve with crusty bread and let it heat you up until you forget that its a wasteland of white out there.


Friday, February 8, 2013

Rice Pudding




What to do with that left-over pint of rice from last night's Chinese????  
Try this......easy and so comfortingly yummy!!!


CREAMY RICE PUDDING

1 1/2 c. cooked rice
2 c. milk, divided
1/3 c. sugar
1/4 tsp. salt, optional
1 egg, beaten
2/3 c. Sun Maid raisins
1 tbsp. butter
1/2 tsp. vanilla extract
Dash nutmeg or cinnamon
 
Combine rice, 1 1/2 cups of the milk, sugar and salt in heavy saucepan.
Cook over medium heat, stirring occasionally, until thick and creamy,
15-20 minutes. Blend remaining 1/2 cup milk and egg. Stir into rice mixture.
Cook 2 minutes longer, stirring constantly. Add butter and vanilla.
Spoon into serving dishes. Sprinkle with nutmeg or cinnamon, if desired.



Thursday, December 27, 2012

Chipotle Chicken




This is so flavorful.......great in a wrap or over a salad.  Serve with black beans, lettuce, cheese, sour cream or anything else that tickles your fancy.
 
 
c/o Life as a Lofthouse

2 pounds boneless, skinless Chicken Breasts
1/2 cup Zesty Italian Dressing
1/2 tbs minced Garlic
1 ( 1 oz ) packet Ranch Dressing Mix  (mixed with 1/2 cup of water)
1/2 tbs Chili Powder
1/2 tbs ground Cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours! Shred with fork and serve in salads, burritos, tacos.. whatever you want! So easy, So good!

Banana Bundt Pound Cake










This is a nice alternative to banana bread when you have over ripe bananas that you want to use up.

Mix:  1 8oz package of cream cheese and 1 stick of butter, until creamy
 
Add:  3 cups of sugar, slowly and 4 eggs one at a time
         3 cups of flour, 1/2 tsp baking powder, a pinch of salt
         2 medium bananas broken up or mashed
        1/4 cup milk, eggnog, or bourbon if you're feeling riske
        1 tbsp vanilla
       
Pour:  into a bundt pan and bake for 80 minutes at 325

Drizzle vanilla or chocolate frosting once cool.