Butter Pecan Dump Cake

Dump cakes are those kind of recipes that have so many different types but usually just consist of some sort of fruit or pie filling 'dumped' into a pan, usually some pineapple added, then a cake mix and butter. This one is just a little different but is a very good variation.

BUTTER PECAN DUMP CAKE

1 (29 ounce ) can of sliced peaches with syrup (do not drain)
1 package of (dry) Butter Pecan cake mix
1 cup flaked coconut
1 cup chopped pecans
1-1/2 sticks butter, melted

Preheat the oven to 350 degrees. Pour peaches with juice into pan. Sprinkle dry cake mix over peaches. Spread coconut over cake mix and add pecans. Pour melted butter over all slowly and evenly. Bake in a preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Let stand at least 15 minutes before serving. Great with ice cream.

Notes on Cooking

I was watching The View this week (well, I fast forward mostly as their talking over each other really is annoying sometimes). Anyway, they had the co-author of this book on the show, Lauren Costello. Just in the few tips she presented on the show, I am getting this book. When searching to order it I came upon the blog that they have which has even more tips. I think any cook would love this book as it really gives some great ideas. I love cookbooks, but this one has not one recipe in it, but it is filled with great tips that any cook would use.

Monkey Bread

Today at work we had a surprise breakfast celebration for a young man who is getting married and just bought his first home. I took Monkey Bread and also Banana Bread. Monkey bread is another one of those recipes that has been around for a long time and has a few variations. Pardon my retro Tupperware cake carrier plate, it's not the best picture.

MONKEY BREAD

4 cans refrigerated biscuits (not the flaky kind)
1 cup granulated sugar
2-3 teaspoons cinnamon (I used 2)
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
Chopped pecans (optional) You can use raisins if you like also.


Preheat oven to 350 degrees. Grease a 9-10 inch tube pan. Mix white sugar and cinnamon in a medium sized plastic bag. (I used a plastic container with a lid.) Cut the biscuits into 4 pieces. Place several quarters at a time in the sugar and cinnamon mixture and toss to coat. Arrange the pieces in the greased pan. Layer with pecans or raisins. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar until dissolved well. Pour over layered biscuits. Bake 35-40 minutes until brown. A good idea to put a cookie sheet under as this raises pretty high and you don't want a spillover. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

I also wanted to use my new Nordicware loaf pan I got on eBay. I love Nordicware pans. I used my usual 'go to' banana bread as it makes a lot of batter. The picture doesn't do the sliced pieces justice -- this has a really nice crumb to it. This recipe made this large loaf and also a small 8 inch loaf. You can get the recipe from an earlier post Banana Bread.

Top Ramen Salad

This is a recipe that is seen at many potluck dinners (we call them covered dish dinners down this way, but I know that is a term that not used everywhere). When I looked on Wikipedia I saw many different variations of the term, some quite interesting. In any case, this recipe has as many variations as the occasions it is served. It's a good salad for a hot summer day.

TOP RAMEN SALAD

1 package coleslaw mix
5 green onion sliced thin (tops included)
1 cup sliced almonds
2 packages ramen noodles, broken up (I used oriental flavor and poured hot water over them to hydrate them)
1/2 cup sunflower seeds

Dressing:
1/2 cup oil (I used a little less than 1/2 -- not quite to the top)
1/3 cup granulated sugar + 2 tablespoons
1/4 cup vinegar (I used rice wine vinegar) + 2 tablespoons
1 packet flavoring mix from the noodles

Mix oil, sugar, vinegar, and flavoring packet. In large bowl, mix together coleslaw mix, onions, almonds, and broken ramen noodles. Add dressing and toss. Let stand for a few hours.

The Good Earth

A friend of mine who is still displaced from Hurricane Ike is living on a farm. When she came for a visit she brought along some vegetables she had harvested from the garden there. Here is a great squash casserole recipe compliments of Paula Deen that makes good use of squash in a most tasty way. As with all of Mizz Paula's recipes, this is not for the WW conscious.

Strawberry Shortcake Cookies

Somehow through a frugal blog or message board I came across an offer for a free subscription to Martha Stewart's magazine. There's not a lot in there that relates to me or my lifestyle, but on the last page of each issue is actually a recipe that is 'down to earth'. This month's recipe was Strawberry Shortcake Cookies. I thought they looked pretty good for something different from the usual chocolate chip, peanut butter, oatmeal, etc. type of cookie. These went together pretty easily and are not too bad. Check out the link to the recipe here Martha Stewart's Strawberry Shortcake Cookies.

Congo Squares

There is a tea room in Fredericksburg, Texas that is named the Peach Tree Tea Room. It is a lovely place with the most delicious food. They have a gift shop and sell their family cookbooks. I was lucky enough pick up a 'like new' copy of one recently. There are some great recipes in there. I happened to have all the ingredients for this one and decided try this recipe. It's another keeper for sure.

CHRIS' CONGO BARS
1 cup melted butter
2-1/2 cups brown sugar, packed
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup pecans, chopped and toasted
1 cup chocolate chips
1 teaspoon vanilla

Preheat oven to 350 degrees. Melt the butter and pour over the brown sugar. Let this set while you measure the flour, baking powder and salt into a bowl. Add the eggs gradually to the butter mixture and beat well. Add vanilla. Mix in the dry ingredients. Stir in the pecans and chocolate chips. Pour into a greased 9 x 13 baking pan. Bake for 30 to 40 minutes. Let cool before cutting.

Bake Sale

My small community is having a bake sale today to raise funds for the Heritage Society. They do it the weekend of Mother's Day. Maybe someone will buy something so their mom doesn't have to cook. I made a few things to take over to the bank this morning. There were some beautiful goodies there for sale. In addition to taking my Lemon Jello Cake I took the following things for the sale.

NEVER ENDING CHOCOLATE CAKE
(Cake Mix Doctor recipe)

1 (18.25 oz) chocolate cake mix
1 (3.9 oz.) package dark fudge instant pudding mix
1 1/4 cups buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
1/2 cup chocolate syrup
1 tablespoon instant coffee granules
4 eggs
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees. In a large bowl, combine cake mix, pudding mix, milk, oil, syrup, coffee crystals, and eggs. Beat on low speed to blend, then beat on medium speed for 2 to 3 minutes. Gently stir in chocolate chips and pour batter into greased and floured bundt cake pan.

Bake for 55 minutes to 1 hour or until cake tester comes out clean. Let cake cool in pan for 10 minutes, and then turn out onto cooling rack. Because of time constraints I just sprinkled powdered sugar. It can also be glazed as follows.

To make it look extra special, drizzle white over the dark chocolate glaze. It adds just a little extra something to the appearance of the cake.

Chocolate Glaze

1 cup semi-sweet chocolate chips
2/3 cup evaporated milk

Combine chocolate and milk in small saucepan. Cook and stir over low heat until blended and mixture comes to a boil. Lower heat and cook, stirring constantly until thickened.

White Chocolate Glaze

Place 1/2 cup white chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at high for 45 seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; squeeze mixture onto cake as directed.

BANANAS & CREAM CAKE
1/3 cup butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
3 medium ripe bananas, mashed
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup toasted pecans

In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, until well blended. Stir in vanilla and bananas. In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in nuts. Pour into a greased and floured 10" bundt pan. Bake in a preheated 350 degrees for 50 minutes or tests done with toothpick. Cool, then dust with powdered sugar before serving.

CINNAMON SWIRL BREAD
1 1/3 cups granulated sugar
2 teaspoons ground cinnamon
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/3 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour a 9x5x3 loaf pan. Mix 1/3 cup sugar and cinnamon together and set aside. Combine flour, baking powder, salt and remaining 1 cup sugar in a large bowl. Combine egg, milk and oil and add to flour mixture. Stir by hand just until moistened. Pour half the batter into prepared loaf pan. Sprinkle with half the cinnamon sugar mixture. Repeat with remaining batter and cinnamon mixture, then draw a knife through batter to marble. Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove and cool on a wire rack. Wrap and store bread overnight before slicing.

First Place

Well, I did it - I took first prize for my entry. I was really surprised. I won a really nice basket full of all kinds of kitchen things. We had a nice picnic. The weather was really warm and muggy, but we were under some nice trees with a bit of a breeze. I worked the 'fruit table' and filled bowls with melon, strawberries, bananas and grapes. I didn't think the line would ever end! I think my eyes are sunburned! It was really nice to win though. Our company also gave us Coleman lanterns and a $50 WalMart gift card for the upcoming hurricane season. Thank you Gulf Coast Center.

Spring Fling

This is the entry I'm taking to the picnic. I am so nitpicky (is that even a word?) I don't think this is a winner on taste, but maybe I'll get points for presentation! I made this bread back in December and I think it is a good bread -- maybe not great for a competition though. Jamaican Jungle Bread. Maybe next year I'll help organize the event and take the pressure off myself (although doing that part is hard work too). We'll see how it goes.

Mississippi Mud Bread

So, our annual company picnic (Spring Fling) is today. We enjoy barbecue, competitive volleyball, and competitive ping pong at one of our facilities which is actually a ranch. The smack talk gets pretty wild amongst the teams over who will win volleyball, but that is often nothing compared to the competition of the 'bake-off'. Last year's category was chocolate cake and I won first place. This year's category is quick breads. I have been off for a few days and have been 'practicing' some different recipes. When using my trusty Google, I came across this website Recipes for Everyday Cooking that had so many quick breads, surely there would be a winner in there. Here is one I made yesterday. It is very good. Whether or not a winner, this recipe is a definite keeper.

MISSISSIPPI MUD BREAD

2 eggs
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup milk (I used buttermilk)
1/2 cup sour cream
3/4 cup semi-sweet chocolate chips, melted
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons instant coffee granules
1/2 cup chopped toasted almonds

Beat together first 5 ingredients until well blended. Beat in melted chocolate and vanilla. Combine and add the remaining ingredients and stir until dry ingredients are just moistened. Pour batter into a 9 x 5 loaf pan that has been greased. (Recipe calls for 4 mini-loaf pans. Bake in a 325 degree oven for 55-60 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle on Chocolate Coffee Glaze.

Chocolate Coffee Glaze:

1/2 cup semi-sweet chocolate chips, melted
3 tablespoons butter, melted
1 teaspoon instant coffee granules
3 tablespoons chopped toasted almonds

Stir together until blended. Drizzles over bread and sprinkle almonds.

How to Peel a Potato

I haven't had an occasion to cook anything lately. While browsing around on a food message board this week I came across this You Tube video done by Dawn Wells (Mary Ann on Gilligan's Island) on how to peel a potato. It's pretty amazing. How to Peel a Potato.

Happy Easter!

When I was married, my late mother-in-law would make homemade yeast rolls for Easter. Although I do have her handwritten recipe, I am very challenged when it comes to making yeast breads. My sister tells me she makes refrigerator rolls, but her recipe was made with 5 pounds of flour! I went in search of an easy recipe and found this one. I 'practiced' last week and these turned out really easy and tasted good. Sadly, today for Easter dinner they did not turn out as good as these did -- bah! They really are easy though and worth trying again and again until I get it perfect.

NO FAIL REFRIGERATOR ROLLS

Mix together 1 egg, 1 teaspoon salt, 1/2 cup sugar

Dissolve 1 packet yeast in 2 cups lukewarm water

Combine the egg mixture and the yeast mixture.

Stir in 2-1/2 cups all-purpose flour (I actually used Gold Medal Better for Bread flour)

Mix well.

Stir in 2-1/2 more cups of flour.

Mix well.

Add 3 tablespoons melted shortening or butter.

Stir again until all flour is incorporated. Let rise until doubled. Stir down and refrigerate. About and hour and half before you want to serve the rolls form into rolls and place into a greased pan. Let rise. Bake at 350 until golden -- about 14 minutes. This dough will last up to a week in the refrigerator.

Glazed Lemon Bread

I seem to be on a lemon kick these days with my baking. I needed something small to make for a friend's birthday who did not want a big fuss over a cake, so I'm hoping a few slices of this might work. For some reason this sunk in the middle but it didn't affect the taste. It could have been because in between baking this I was having a stand down with a gecko in my kitchen. He didn't have a nice accent like the Geico gecko, or I would have let him stay......:o)

GLAZED LEMON BREAD

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup granulated sugar
2 teaspoons lemon zest
1 tablespoon baking powder
1/2 cup milk
2 large eggs
1 stick butter, melted
2 tablespoons lemon juice
1 teaspoon vanilla

Glaze:
Juice of 1 large lemon
1/3 cup granulated sugar

Grease and flour a 9 x 5 loaf pan. Preheat oven to 350 degrees.

Combine flour, salt, baking powder, and lemon zest in a bowl. In another bowl mix eggs, melted butter, milk, lemon juice, and vanilla. Add dry ingredients. Pour into prepared pan. Bake at 350 degrees for 40-50 minutes until golden brown and knife inserted in middle comes out clean. Leave in pan.

Prepare glaze by combining sugar and lemon juice in a pan and heating on medium heat until sugar is dissolved.

Poke holes in bread and drizzle glaze over bread while still in the pan. Leave in pan for about 15 minutes until glaze is soaked in. Remove from pan and let finish cooling.

Mexican Chicken Cornbread Bake

I have an abundance of church/school fundraiser cookbooks. This recipe appears in several of them, so I have had it on my to-try list for a while.

MEXICAN CHICKEN CORNBREAD BAKE

1 stick butter
1 onion, finely chopped (I used half of a large one)
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn, drained (I used the Mexicorn with black beans in it)
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
2 eggs
1 (8.5 ounce) package corn bread mix (I don't care for the sweetness of Jiffy, but I found Martha White and used that)

2 large boneless, skinless chikcen breasts boiled and cut into pieces
1 small jar canned green chiles, chopped
1 can cream of mushroom soup (can use cream of chicken or cream of celery)
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded (I like it spicy so I used half pepper jack and half cheddar)

Preheat oven to 375 degrees. Grease 9x13 inch baking dish. Melt butter and saute onion and garlic until tender, about 4 to 6 minutes; set aside. In another bowl, combine drained whole kernel corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.

In a large bowl, combine chicken, green chiles, soup, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown. This is even better the second day.