White Cake recipe (my go to)

Source: Karen Patitz

Posted by Lisa

White Cake

(pictured was cooked in a 8 inch springform pan)

This cake has a very nice consistency and taste.  Holds up well.

 Ingredients List:

2 ¼ cups flour

1 2/3 cups sugar

2/3 cups shortening

1 ¼ cups milk

3 ½ teaspoons baking powder

1 teaspoon salt

1 teaspoon vanella extract

5 large egg whites

1. Heat oven to 350°.  Grease bottom and sides of pan with shortening, lightly flour.

2. Beat all ingredients except egg whites in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.  Beat on high speed 2 minutes, scraping bowl occasionally.

3. Beat in egg whites on high speed for 2 minutes, scraping bowl occasionally.    Pour into pan.

4. Bake 9x13 pan 40-45 minutes, 2-8in. round pans 23-28 minutes, 2-9in. round 30-35 minutes, or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center.  Cool completely.

For Almond poppy seed cake:  use almond extract to replace vanilla and add poppy seeds.

Scruffin - craisin white chocolate

Inspired by,
source: www.hopeskitchen.com

Posted by Lisa

I recently had a "scuffin" from a friend at work that she purchased at a place of business.  Although these don't come that close, the are pretty good.  Nice and quick to make, and pretty tasty.  The original recipe used  gluten free flour, fresh raspberries and dark chocolate pieces.

Ingredient list:
2 c all purpose flour
1 Tbsp baking powder
1/2 t salt

1/3 c sugar
3/4 c half n half or heavy whipping cream
1/4 c coconut oil (melt before measuring)
1 Tbsp vanilla
3/4 c craisins
1/2 c white choc chips

* Preheat oven to 350 degrees
*In a large bowl, whisk together flour, baking powder and salt
*In a seperate bowl, combine sugar, half n half, coconut oil and vanilla.  Mix well.  Add flour mixture and stir just until combined.

* Line cookie sheet with parchment paper.  Drop about 1/3 c dough onto cookie sheet, spacing 2 inches apart.

*Bake 20-23 minutes or until toothpick comes out clean.

Chicken Enchilada Chili

Posted by Lisa, original recipe

This recipe happened kind of by accident.  As most of mine do!  I was intending to make a chicken salsa type dish to eat with tortilla chips.  Well, as I cooked and added ingredients, it turned more into a type of chili.  We did still use tortilla chips, but you certainly could just use a spoon!  It turned out super tasty.

Since I wasn't planning on blogging it, I didn't take any pictures along the way.  But because it was such a hit, I need to blog it so I can duplicate it again in the future!!

Ingredient List:

1 1/2 quarts tomatoes (I had just canned tomatoes and had this much left over, so that is what started this whole recipe.  You can certainly use canned tomatoes)

1 pkt taco seasoning

1 can black beans, drained

1 can corn, drained

1 can chopped green chilies with the juice

1 can refried beans

1 rotisserie chicken, pick all the meat off and rough chop

Directions:

*Put tomatoes,black beans, corn and chilies into deep dish frying 

pan

* Cook it down for a while until some of the liquid has evaporated

*While you still have a bit of liquid in it, add the refried beans and chicken, stir thoroughly.

*Cook until it is the thickness you want and serve!

We served in a bowl with sour cream, tortilla chips and shredded cheese.  

Pumpkin Chocolate Chip Cookies

source: www.twopeasandtheirpod.com

posted by Lisa

I know this doesn't seem like a summer cookie, more like fall, but it is sooo good!

My husband said it reminds him of the cookies his mother

used to make when he was little.  They are really terrific.  the spice is 

very nice compliment to them and the texture is almost melt in your mouth.

I cooked them for 14 to 15 minutes and they were perfect!

ingredients:

3 cups Gold Medal all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup butter, at room temperature
3/4 cup brown sugar
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups chocolate chips

directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices. Set aside.

3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.

4. Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Dark Chocolate Oatmeal Lace Cookies

source: gina's skinny recipes  www.skinnytaste.com
posted by Lisa

I just can't say no to sweets.  So, I am always on the look out for something that is low sugar but still satisfying!  I tried this recipe for the first time today and I like it.  I might cook them a little longer next time to see if they crisp up a bit, but the flavor and texture are nice.  I used semi sweet choc because I didn't have dark on hand.  

Servings: 22 • Size: 1 sandwich • Old Points: 2 pts • Points+: 2 pts
Calories: 66 • Fat: 3 g • Protein: 1 g • Carb: 10 g • Fiber: 0 g • Sugar: 7 g 
Sodium: 7 mg • Cholesterol: 6 mg 


Ingredient List:

1/2 c all purpose flour
1/2 c granulated sugar
1/2 tsp cinnamon
1/4 tsp baking powder
pinch of salt
1/2 c old fashioned oats
1/4 c unsalted butter, melted
2 tbsp 1% milk
2 tbsp honey
1 tsp vanilla
2 oz dark choc melted (calculated with 1 oz only)

Directions:

Preheat oven to 375degrees.  Line two baking sheets with, parchment paper, set aside.

In medium bowl, combine the flour, sugar, cinnamon, baking powder, salt and oats, set aside.

In the bowl of a stand mixer, combine melted butter, milk, honey, and vanilla.  Mix until smooth.

Slowly add in the dry ingredients and mix to combine.

Drop 1 level tsp of batter onto prepared baking sheet, leaving space between them.  They spread in the oven.

Bake for 7-9 minutes.  Remove from oven and let cookies cool on baking sheet for 2 minutes.  Carefully transfer cookies to a wire rack and cool completely.

Spread melted chocolate in a thin layer on the bottom of one cookie and sandwich it with another one.  Repeat until all cookies are sandwiched.

Store in air tight container and enjoy!

Raspberry Pretzel Jello Salad

Posted by Lisa
source: Pioneer Women

 This may not be a new dessert for the rest of you, but I recently had it for the first time at my sister-in-law Mary's house.  DELISH!  I loved it.  So, of course I had to share it.  I hope you give it a try if you haven't had it before.  Great summer time dessert.  I am sure you could change up the fruit and jello flavor too if you are feeling the need.

Ingredient List:
Crust:
1 1/2 c crushed pretzels
1/2 c sugar
1 cube butter, melted














Cream center:
1 cube cream cheese softened
1/2 c sugar
1 tub cool whip (8oz)

Topping:
1 lrg box (6oz) Raspberry Jello
2 c boiling water
1 bag unsweetened raspberries

Directions:
Crust: mix pretzel, sugar, butter.  Press into 9x13 pan.  Bake 350 for 8 min, let cool.


Center:  Mix together cream cheese, sugar and cool whip.  Spread on top of the cooled crust.  Refrigerate until set.  (****make sure to get the cream center spread all the way to every edge, it will prevent the topping from seeping down into the crust and making it soggy****)


Topping:
Dissolve jello in water.  Add berries, pour over the cream mixture.  Refrigerate until set.

Bacon and Egg Muffins

Posted by Lisa
Source: BHG.com

 Yum.  

Ingredients:
4 slices bacon, cut in thirds
5 eggs
salt and pepper
1 c all purpose flour
1/2 c corn meal
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 c milk
1/4 c oil or melted butter
1/2 c shredded cheesse
Maple syrup (optional)

Directions

Preheat oven to 400.  In a large skillet cook bacon just until it begins to crisp.  Drain and reserve drippings.

Return 2 tsp drippings to skillet.  In a small bowl, beat 3 of the eggs, 2 tbsp water, and salt/pepper.  Cook eggs in hot skillet over medium heat.  Transfer to bowl, set aside.

Brush twelve muffin cups with some of the bacon drippings.  Set muffin cups aside.

In medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp salt.

In separate bowl, combine milk, oil, and remaining 2 eggs;  stir into flour mixture.  Fold in scrambled eggs and cheese.  Using 1/2 c measuring cup, fill the muffin cups. (cups will be full)

Place one bacon piece on each muffin.  Bake 15-17 minutes, until light brown and toothpick inserted in center comes out clean.

Cool cups on wire rack for 5 minutes.  To loosen
muffins from pan, run a small knife around the edges.  Serve warm with syrup.