Rumbledethumps I know! It has a weird name, but it’s so good. Serve as a side dish with bangers or smoked sausage. I’ve been told that this is a Scottish dish, but I’ve been making it with any Irish meal I put together. Rumbledethumps Recipe […]
Month: February 2019
Dublin Coddle This recipe calls for bangers. If you can’t get them, then use smoked sausage. That’s what I do because you can’t find bangers around here. Dublin Coddle Recipe Type: Entree Cuisine: Irish Author: Marsha Powell Prep time: 15 mins Cook time: 3 hours […]
Green Velvet Cupcakes
These are really good – nice and moist. They’ll go nicely with your St. Patrick’s Day dinner.
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz green food coloring
- CREAM CHEESE FROSTING
- 1 package (8 oz) of softened cream cheese
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 1 bag powdered sugar (2 lb bag)
- Milk as needed
- Preheat your oven to 350 degrees.
- Grease your muffin tins or line with cupcake papers.
- Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended, the stir in food coloring and sit aside.
- Place all dry ingredients in your mixing bowl and stir together well.
- Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined.
- Pour the batter into cupcake pans.
- Baking times will vary based on what you are using. For one 8″ cake pan, it was about 22 minutes. Regular size cupcakes were around 16 minutes, mini cupcakes and whoopie pie pans were both about 13 minutes.
- Cream together cream cheese, butter and vanilla in a bowl until smooth. Gradually add in powdered sugar and continue mixing. Add in milk as needed to reach the desired consistency. Store frosting and frosted cupcakes in refrigerator.
Home Cured Corned Beef Brisket Having grown up in New England, this was one of those Sunday dinners. My mother didn’t serve it very often, but it was one of my Dad’s favorites. There was a mom and pop market just up the road from […]
Irish Chocolate Coffee Bundt Cake Is it too early for Irish recipes? St. Patrick’s Day is right around the corner so let’s get started. Irish Chocolate Coffee Bundt Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 25 mins Cook time: 1 hour […]
The Great Pizookie
It’s a cookie cooked up like a thick pizza. You just have to serve it warm with ice cream. Yummy!
- 13 oz – All Purpose Flour
- .15 oz – Baking Soda
- .20 oz – Salt
- 8.8 oz – Unsalted Butter
- 8 oz – Brown Sugar
- 5 oz – White Sugar
- 2 – Large Eggs
- .2 oz – Vanilla Extract
- 1 Bag(11.5oz) – Milk Chocolate Chips
- Ice Cream
- Weigh out your room temperature unsalted butter and place in your mixing bowl.
- Next, add your brown and white sugar to the butter and cream together on a medium speed (hand mixer or standing mixer).
- Once combined add your eggs, one at a time, while mixing, until fully combined. Then add your vanilla extract.
- Next mix your flour, baking soda and salt (with your hands is fine) in a medium bowl. Once mixed add that mixture to the eggs/butter/sugar/vanilla mixture. Turn your mixer on medium-low speed JUST until it is combined and then stop.
- Lastly, add your milk chocolate chips and mix in by hand with a spatula or wooden spoon.
- Place your entire cookie dough mixture into your cast iron skillet and flatten out. Wet your hands slightly and flatten out the dough by hand.
- Place in a 325 degree preheated oven and let bake. For a soft gooey cookie (slightly under baked) bake for 35 minutes. If you want a fully baked crispy cookie you will need to bake for 45-50 minutes.
- Remove from heat and let cool slightly. Then add your ice cream to the top and serve.
Ultimate Breakfast Burritos For a girl who grew up in New England, you would never think that this would be one of my all-time favorites. But, it is. I love these any time of the day. Ultimate Breakast Burritos Recipe Type: Breakfast Cuisine: Mexican Author: […]
Cheesy Hash Browns I’m not usually very good at getting hash browns to come out right. But, these are perfect! They come out right every time. And, they sure are yummy. Cheesy Hash Browns Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: 10 […]
Breakfast Bundt Cake
Bundt pans are so versatile. Most people don’t realize that you can use them for lots of other things. This one comes out so good. Hubby and I can usually get 4 meals out of it.
- 1 cup diced Ham
- 2 c frozen tater tots
- 1 dozen whisked eggs
- 1 can (8) Pillsbury Grands biscuits, cut in quarters
- 2 c. shredded Cheddar cheese
- 1/4 c milk
- Gently mix all your ingredients together. Put in a greased bundt pan. Bake on 400 degrees F. for 45 mins. When done flip onto a platter and cut and serve
- You can use any meat or any veggie you’d like The key is not to add too much bread and the tater tots add just the right amount of potatoes They tend to shred up so you would think they were hash browns without making it dense.
Best Pancakes Ever This is the recipe I’ve used ever since the kids were little. I’d always have to quadruple the recipe because my young family had big appetites. Best Pancakes Ever Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook […]
Best Ever Coffee Cake This coffee cake has the most wonderful cream cheese filling inside. I didn’t put the icing on it because we didn’t want any, but you probably will. Best Ever Coffee Cake Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: […]
Hello Dolly Bars
You all are going to love these. They’re easy to make and so yummy.
- 10 tablespoons butter, melted
- 2 cups crushed graham crackers (about 13 crackers)
- 1 1/4 cups semi-sweet chocolate chips
- 1 cup pecans, coarsely chopped
- 1 cup sweetened shredded coconut
- 1 can sweetened condensed milk, 14 ounces
- Preheat oven to 350 degrees.
- Line a 9 x 9 pan with parchment paper, allowing it to hang over two sides of the pan. Butter the parchment paper and place a small amount of butter behind the paper overhang to make it adhere to the sides of the pan.
- Crush the graham crackers by placing them in a gallon storage bag and beating them with a rolling pin. Add them to a medium bowl with the melted butter. Mix until the two are well combined. Press the mixture into the bottom of the prepared baking dish.
- Add the other ingredients in layers in this order, (1) chocolate chips (2) pecans (3) coconut. Lastly, pour the sweetened condensed milk over the top, spreading it evenly and into the corners. Note: If you don’t use an offset spatula and evenly distribute the milk, it will pool to one side of the pan.
- Bake for approximately 22-25 minutes, or until the edges of the bars are a dark golden brown and the top is a light golden color.
- Allow bars to cool completely. Cut into 9 equal squares, (or 18 smaller squares).
- Place bars in an airtight container. Bars will stay fresh for up to 5 days.
Kentucky Hot Brown Quiche Either hubby or I will fix these often. They’re filling and nutritious and we’ll usually get more then one meal out of them. A side salad goes well with this. Kentucky Hot Brown Quiche Recipe Type: Entree Cuisine: American Author: Marsha Powell […]
Stuffed Meat Loaf I love meatloaf most any way you can think of to fix it. But when you add a cheese stuffing, then it’s the best. Stuffed Meat Loaf Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 1 […]
Chinese Chicken Salad
This is just so yummy. It makes up quite a lot, but we’ll have it for more than one meal.
- 2 cups cooked chicken breast, shredded or diced
- 1 head romaine lettuce, shredded
- 1 head iceburg lettuce, shredded
- 1 rounded cup of red cabbage, shredded
- 1 cup of carrots (about 2 carrots), julienned or shredded
- 1/2 bunch of green onions, thinly sliced
- 2-3 tablespoons cilantro leaves, roughly chopped
- Asian salad dressing:
- 1 + 1/4 teaspoons fresh ginger, peeled and finely minced
- 2 garlic cloves, peeled and finely minced
- 1/3 cup rice vinegar
- 1/2 cup dark sesame oil
- 3 tablespoons soy sauce
- 3 + 1/2 tablespoons water
- 2 tablespoons + 1/2 teaspoon organic honey
- 1/8 teaspoon black pepper
- 1/2 teaspoon crushed red chili flakes
- 1 teaspoon sesame seeds
- 1/2 tablespoon creamy peanut butter
- Garnishes: sesame seeds, crushed red pepper flakes (optional), sliced or slivered almonds, cashew halves, crispy wonton strips
- Start by preparing the homemade Asian salad dressing so the flavors have a chance to meld together nicely.
- After shredding (or dicing) the chicken breast, add it to a large mixing bowl. Drizzle half of the salad dressing directly on top of the chicken. With kitchen tongs, mix these ingredients together. Let the chicken sit and soak in all of that goodness while you finish prepping the remainder of the recipe.
- Add the shredded romaine lettuce, iceburg lettuce, carrots and red cabbage to the mixing bowl. Add in the sliced green onions and chopped cilantro leaves. With tongs, toss the ingredients until well combined.
- Generously garnish your Chinese chicken salad with sesame seeds, dried chili flakes, almonds, cashew halves and wonton strips. To keep your salad nice and crisp, do not add the remainder of the Asian dressing until serving time.
- Place the salad dressing carafe with the remainder of the Asian dressing beside the serving bowl. As they serve themselves, family and guests can drizzle the dressing on top.
- Add all ingredients to a small mixing bowl.
- Whisk everything together until all of the ingredients are fully incorporated.
- Transfer the Asian dressing to a carafe and allow the mixture to sit for 10 minutes to give the flavors an ample opportunity to combine.
- Serve with Chinese chicken salad or use as a flavorful chicken marinade.
White Bolognese Meat Sauce This is so good as a change from the red sauces. We like it over rigatoni. White Bolognese Meat Sauce Recipe Type: Italian Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 […]
Peanut Butter Oatmeal Breakfast Bars These are great for people who need an on-the-go type breakfast. Peanut Butter Oatmeal Breakfast Bars Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: 8 mins Cook time: 22 mins Total time: 30 mins Serves: 12 Ingredients 1/2 […]
Bread Machine Cinnabon Cinnamon Rolls
These come out so good. You’ll mix up the dough through the first rise in the bread machine. Then, take out the dough and make your cinnamon rolls as usual.
- 1 c warm milk (110 degrees F)
- 2 large eggs, room temperature
- 1/3 c butter, melted
- 4 1/2 c bread flour
- 1 tsp salt
- 1/2 c white sugar
- 2 1/2 tsp yeast
- 1 c brown sugar
- 2 1/2 Tbsp cinnamon
- 1/3 c butter, softened
- chopped nuts, walnuts or pecans (optional)
- raisins or diced apples (optional)
- 1 (3-ounce) package cream cheese, softened
- 1/4 c butter, softened
- 1 1/2 c confectioner’ sugar
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- Place ingredients in bread pan in order they are listed. Set on 2 lb loaf and select the dough cycle.
- Once the bread machine had done the work, turn dough out onto a floured surface. Cover with a clean dish towel and let rest for 10 minutes.
- Meanwhile, mix brown sugar and cinnamon together, cover; set aside.
- Once dough has rested for 10 minutes, roll out into a 16 x 21-inch rectangle. Spread dough evenly with 1/3 cup softened butter and sprinkle evenly with brown sugar/cinnamon mixture. If desired sprinkle with nuts and raisins (or diced apples).
- Roll dough up (starting with long edge) tightly; slice (using sharp knife) into 12 rolls. Place rolls into a lightly greased 9 x 13-inch baking pan. Cover and let rise until nearly doubled (about 30 minutes).
- NOTE: You can cover and put in refrigerator over night. They will rise in the refrigerator and this will take a lot of prep time off the next morning. IF baking the next day, take rolls out of the refrigerator 30 minutes prior to baking.
- Preheat oven to 400 degrees F. Bake for 20 to 23 minutes. After 15 minutes when rolls had lightly browned, I tented with a piece of foil to keep from over browning.
- NOTE: the original recipe called for 15 minutes baking time, however, this was not long enough for the centers of rolls to cook completely in my oven. Watch and check after 15 minutes; add additional time as needed for your oven.
- FROSTING: mix all ingredients until creamy. Can store in the refrigerator. Divide evenly; spread over warm rolls.
Beef Tips & Gravy I usually buy a large roast and cut these myself. It’s cheaper that way. Beef Tips & Gravy Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 2 hours 30 mins Total time: 2 hours 50 […]
Garlic Beef & Broccoli Noodles This very very good. You could always use the thinner noodles if you don’t have the wide ones. Garlic Beef & Broccoli Noodles Recipe Type: Entree Cuisine: Asian Author: Marsha Powell Prep time: 10 mins Cook time: 20 mins Total […]
Neiman Marcus Cake
Have you ever been in a Neiman Marcus store? They have some gorgeous stuff. Their yearly Christmas catalog is unbelievable. This cake is just as fantastic as their store.
- 1 box cake mix, any flavor
- 1 stick butter
- 2 eggs
- 1 cup chopped nuts
- 1 (8-ounce) package cream cheese, softened
- 1 (16-ounce) box powdered sugar
- 1 egg
- Blend cake mix, butter and eggs. Mix in nuts.
- Then spread batter into a greased and floured 13 x 9 pan.
- Mix all ingredients for icing together. Then pour icing on top of the cake batter.
- Bake at 350°F for 45 minutes.
Classic Caesar Salad This is a no-brainer for most people. But, you’d be surprised at the requests I get for this particular salad recipe. So, here it is. It’s surely one of my favorites. Classic Caesar Salad Recipe Type: Salad Cuisine: American Author: Marsha Powell […]
Lemon Poppy Seed Muffins These are truly one of my favorite muffins to have for breakfast. Lemon Poppy Seed Muffins Recipe Type: Muffins Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: 12 Ingredients FOR MUFFINS […]
Honey Beer Bread
You’re going to love this. It comes out so nice and soft. It’s great toasted with lots of butter and jam.
- FOR THE BEER BREAD:
- 2 cups all-purpose flour
- 1 cup bread flour*
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons honey
- 1 bottle (12 ounce) Guinness
- 4 tablespoons unsalted butter, melted and cooled slightly
- FOR THE HONEY BUTTER:
- ½ cup (8 tablespoons) unsalted butter, at soft room temperature
- 1 tablespoon honey
- ¼ teaspoon salt
- To make the beer bread – preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan with nonstick cooking spray or butter. Set aside.
- In a large bowl, whisk together both kinds of flour, the sugar, baking powder and salt. Add in the honey and beer and mix until just combined. Spread the batter evenly in the prepared pan. Evenly pour the melted butter over the top of the batter.
- Transfer the pan to the oven and place a baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 to 60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.
- To make the honey butter – in a small bowl add the butter. Add in the honey and salt. Mix until well combined.
Cajun Chicken Meatballs These are so good anytime. They would be a wonderful addition to any Mardi Gras celebration. Cajun Chicken Meatballs Recipe Type: Entree Cuisine: Cajun Author: Marsha Powell Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 6 Ingredients […]
Lemon Lava Cakes I love lava cakes. These are a wonderful change from the chocolate ones. Lemon Lava Cakes Recipe Type: Dessert Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 8 Ingredients 5 ounces white […]
Caesar Pesto Pasta Salad
I love pasta salads and this one is especially good by itself or as a side dish with hamburgers.
- 1 box (12 oz) tri color rotini pasta
- 2/3 cup creamy caesar dressing
- 1/3 cup basil pesto
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 3 roma tomatoes, seeded and diced
- 1 can (3.8 oz) black olives, drained and chopped
- 1/3 cup thinly sliced green onion
- 3/4 cup shredded parmesan cheese
- 1/2 cup pine nuts (optional)
- Cook pasta according to package directions. Do not forget to salt the pasta water. I use about 1 teaspoon when I salt pasta water. Drain pasta (DO NOT rinse).
- In a mixing bowl combine the caesar dressing, basil pesto, salt, and garlic powder. Stir together. Add the cooked, drained hot pasta into it and stir until all the noodles are coated well.
- Add the remaining ingredients into the bowl and stir to combine everything together.
- You can either serve this salad right away while it’s still slightly warm or put it in the fridge for 1-2 hours before serving. If it seems dry after refrigerating, simply add a bit more Caesar dressing to your liking.
- Note: I don’t add the pine nuts because they’re hard to find in this area. So, I just leave them out.
One Pan Dijon Chicken & Veggies This is an easy, delicious dinner for those weeknights. One Pan Dijon Chicken & Veggies Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: 6 Ingredients 12 […]