Monday, August 31, 2009

Okay, now I CAN"T believe I have never posted this on here, considering that it is one of my most FAVORITE cakes ever!!! I look forward to this time of year when the peaches are fresh and ripe just so I can make this cake once. It is YUMMY. But I will say this much it HAS to be made WITH FRESH PEACHES... I doubt it would be that good with canned peaches, it just wouldn't.... it is the fresh peaches that make this cake, so try it, you won't regret it, but hurry you only have a little bit before all the peaches are gone :(


1 angel food or white cake mix
1 can sweet and condensed milk
3 oz. Vanilla instant pudding mix
1 tsp. almond extract (opt.)( I don't usually add the almond)
½ tub of small cool whip tub
¼ C. milk
¼ C. butter

Cook cake mix as directions on box indicate. Cool cake. Mix 1 cup water with condensed milk. Add the pudding and mix in well. Chill in fridge for 10 minutes. Mix together the cool whip with the milk and butter, well with mixer until it slightly thickens. Fold the cool whip mixture into the pudding mixture until well blended. Cut cake in half (length wise). Proceed to layer the cake as follows: cake, cream mixture, peaches and repeat.

Friday, August 14, 2009

Asian BBQ Chicken

Found on Our Best Bites :)

Asian BBQ Chicken

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Pop that bag in the fridge for a minimum of 4 hours, but overnight is best. I would use tenderloins or pound your meat down flat so that when you grill it the flavor is everywhere :)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

I cut up the leftover chicken the next day and made a Asian Chicken Salad. It was yummy. My aunt told me about a dressing they use for one of their salad.. they mix blue cheese and ranch together, so I mixed it together and topped the salad with chicken and tomatoes and it was excellent!!

Thursday, August 13, 2009

Tri-Berry Muffins

Found on Sister's Cafe

Yummy, Yummy and my boys LOVED them. They both ate two right off the bat!

Tri-berry Muffins

3 c flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tb ground cinnamon
1 1/4 c milk
2 extra-large eggs, lightly beaten
1/2 lb (2 sticks) unsalted butter, melted
1 c fresh blueberries
1/2 c fresh raspberries
1/2 c diced fresh strawberries
1 1/2 c sugar
Preheat the oven to 375 degrees. Line or grease muffin cups. Sift dry ingredients in a large bowl. In another bowl combine milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well, and stir until just combined. There will be lumps but don't overmix! Add the berries and sugar and stir gently. Bake for 20-25 min or until a toothpick comes out clean and tops are nicely browned. Makes 16-18 muffins.

Wednesday, August 12, 2009

BBQ Manicotti Noodles

I got this recipe off of the Rachele Ray website a year or more ago. My family loves it!

1 12-piece package manicotti shells
1 small onion finely chopped
1 lb ground beef
1 28-oz can tomato sauce
1 T brown sugar
2 T Worcestershire sauce
Shredded cheddar cheese

Cook manicotti noodles according to directions.

Brown hamburger and onions and salt and pepper to taste. Stir in 2 cups tomato sauce (save the rest for later), brown sugar, and Worcestershire sauce, and simmer for 5 minutes. (I think that is needs more brown sugar and Worcestershire sauce you may need to taste and add more if family likes the BBQ flavor) Let cool slightly.

Spread 1/4 cup remaining tomato sauce on the bottom of a 9x13 pan. Stuff manicotti shells with approx. 1/4 cup of the meat mixture and place them side by side in the casserole dish. Put remain tomato sauce on the top and then top with cheese. Bake at 350 for about 15 to 20 min or until warmed through and cheese is melted.