Category: USA

The Most Amazing White Cake

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 The Most Amazing White Cake
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  2. In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract.
  3. Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
  4. In another mixing bowl stir together cake flour, baking powder, and salt.
  5. Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
  6. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Recipe Notes

This recipe can be made into two thicker 9-inch layers or three thinner layers. The photos and video tutorial included with this recipe show three thinner layers.

 

Original recipe:  https://thestayathomechef.com/most-amazing-white-cake/

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Nutrition Facts
The Most Amazing White Cake
Amount Per Serving
Calories 529 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg 15%
Sodium 397mg 17%
Potassium 74mg 2%
Total Carbohydrates 86g 29%
Sugars 31g
Protein 8g 16%
Vitamin A 10%
Calcium 12%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Saltine Crackers

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 Homemade Saltine Crackers
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Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, mix together the flour and salt. Add the melted butter and water to the flour mixture. You may have to use your hands. Mix well.
  3. Turn the dough out onto a floured surface and roll out the dough as thin as possible approximately â…›-inch or thinner. Cut into cracker shapes and place the dough pieces onto a baking sheet.
  4. Bake at 400F for 15 minutes or until crispy.
  5. Allow the crackers to cool. Serve at room temperature.
Recipe Notes

Original Recipe: https://www.themountainkitchen.com/homemade-saltine-crackers/

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Nutrition Facts
Homemade Saltine Crackers
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 16mg 5%
Sodium 125mg 5%
Potassium 80mg 2%
Total Carbohydrates 43g 14%
Dietary Fiber 2g 8%
Sugars 0.01g
Protein 6g 12%
Vitamin A 4%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Egg Noodles

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 Egg Noodles
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  3. Allow to air dry before cooking.
  4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
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Nutrition Facts
Egg Noodles
Amount Per Serving
Calories 324 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 66mg 22%
Sodium 84mg 4%
Potassium 157mg 4%
Total Carbohydrates 63g 21%
Dietary Fiber 3g 12%
Sugars 1g
Protein 11g 22%
Vitamin A 3%
Calcium 3%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy Chicken Lazone Pasta

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 Spicy Chicken Lazone Pasta
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Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
  3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter and cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
  4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.
  5. Pasta
  6. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
  7. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
  8. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.
Recipe Notes

Original Recipe: https://whatsinthepan.com/new-orleans-chicken-lazone-pasta/

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Nutrition Facts
Spicy Chicken Lazone Pasta
Amount Per Serving
Calories 1408 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 39g 195%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 365mg 122%
Sodium 2295mg 96%
Potassium 482mg 14%
Total Carbohydrates 108g 36%
Dietary Fiber 6g 24%
Sugars 3g
Protein 78g 156%
Vitamin A 50%
Vitamin C 4%
Calcium 12%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Orange Butter Cookies with Chocolate Ganache

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 Orange Butter Cookies with Chocolate Ganache
Tjese are so good! I heard thye tasted just like Pepperidge Farm Milano cookies, but I've never tried them, so I can only say that these are amazing! Thank you, Sally's Baking Addiction!
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
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Instructions
  1. Preliminary note: The chocolate ganache requires at least 30 minutes to thicken before it can be used in the cookie sandwiches. I recommend starting the ganache as the cookies bake!
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on medium high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar and orange zest, then beat until combined, about 1 minute. Next, add the egg, egg yolk, vanilla extract, and salt. Beat on high speed until combined, scraping down the sides and up the bottom of the bowl as needed. Finally, beat in the flour on low speed until combined. The cookie dough will be soft.
  3. Lightly flour your hands, work surface, and rolling pin. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  4. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1 hour and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  5. Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and, using a 1.5-inch cookie cutter, cut into shapes. I used the 1.5 inch fluted round cookie cutter from this adorable set. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece. Arrange cookies on baking sheets 2 inches apart. If desired, sprinkle + press some coarse sugar into the tops.
  6. Bake cookies for 9-10 minutes until very lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  7. Make the ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Allow to cool and thicken for at least 30 minutes or until spreadable consistency.
  8. Spread the ganache onto the flat side of one cookie and sandwich with the other. Repeat with remaining.
  9. Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Recipe Notes

Make Ahead Instructions: Chocolate ganache can be prepared, covered, and refrigerated for up to 3 days before using. Let it sit at room temperature to soften or microwave for 5-10 seconds before using. Plain (un-sandwiched) cookies freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the rolled-out cookie dough in the refrigerator for up to 2 days (step 4). You can also freeze the cookie dough, before rolling out in step 3, for up to 3 months. Then allow to thaw overnight in the refrigerator and bring to room temperature before rolling out. Chill for only 30 minutes in step 4 as opposed to 1 hour.

 

Original Recipe:  https://sallysbakingaddiction.com/butter-cookies-chocolate-ganache/#tasty-recipes-66673

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Nutrition Facts
Orange Butter Cookies with Chocolate Ganache
Amount Per Serving
Calories 215 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 44mg 15%
Sodium 25mg 1%
Potassium 34mg 1%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 9g
Protein 3g 6%
Vitamin A 8%
Vitamin C 0.04%
Calcium 0.5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Gingerbread Cookies

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 Gingerbread Cookies
This recipe and I have converted many to gingerbread fans. Thank you, King Arthur Flour bakers! Very soft and flavorful, I really like these. Easy to bake, fun to decorate!
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Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 8 minutes
Passive Time 1 hour
Servings
cookies
Ingredients
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Instructions
  1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
  4. Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
  5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.
  6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface. Roll the dough 1/8" to 1/4" thick; the thinner you roll the dough, the crispier the cookies will be. Flour both the top and bottom of the dough if it starts to stick. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
  7. Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
  8. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
  9. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.
Recipe Notes

Original Recipe: https://www.kingarthurflour.com/recipes/gingerbread-cookies-recipe

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Nutrition Facts
Gingerbread Cookies
Amount Per Serving
Calories 158 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.002g
Cholesterol 16mg 5%
Sodium 95mg 4%
Potassium 73mg 2%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 10g
Protein 3g 6%
Vitamin A 3%
Vitamin C 0.1%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Chicken and Rice

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 Creamy Chicken and Rice
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Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 1 hour
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread rice in the bottom of a 9×13 inch baking dish; set aside.
  3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.
Recipe Notes

I'm going to make this for my mum, who has food allergies, and is lactose intolerant.  The internet says Velveeta, etc, are generally worse for lactose intolerant people than regular cheeses, so I'm going to try substituting 2% lactose free milk for the milk, and a mix of 3/4 mild cheddar and 1/4 mozzarella.

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Buttermilk Pancakes

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 Buttermilk Pancakes
From "The Science of Good Cooking"
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
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Instructions
  1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bow.
  2. In separate bowl whisk together buttermilk, sour cream, eggs, and melted butter.
  3. Make well in middle of dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should remain lumpy, with few streaks of flour). Let batter sit for 10 minutes before cooking.
  4. Heat 1 tsp oil in 12" skillet over medium heat until shimmering. Using paper towels, carefully wipe out the oil, leaving thin film of oil on bottom and sides of pan.
  5. Using 1/4 C measure, portion batter into pan. Cook until edges are set, first side is brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
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Nutrition Facts
Buttermilk Pancakes
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 52mg 17%
Sodium 279mg 12%
Potassium 149mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 5%
Vitamin C 1%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Potluck Enchilada Meatballs

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 Potluck Enchilada Meatballs
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Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
meatballs
Ingredients
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
meatballs
Ingredients
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Instructions
  1. Preheat oven to 400F. Prepare and bake muffin mix according to package direction. Cool completely and crumble; transfer to a large bowl. Add 1 envelope (1 oz.) taco seasoning, eggs, 1 1/2 C enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1 1/2" balls; bake on greased racks in 15" x 10" x 1" baking pans lined with foil until lightly browned, 10-12 minutes.
  2. Place meatballs in a 5-6 quart slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 C cheese and remaining envelop taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Recipe Notes

I got this recipe from Stephanie at work.  She brought them for a food day.  They were amazing!  So I got the recipe.  I personally think it's a bit on the sweet side with the cornbread, so I think I'll try using spicy enchilada sauce to start with and see how it works out.  Thanks, Stephanie!

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Nutrition Facts
Potluck Enchilada Meatballs
Amount Per Serving
Calories 61 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.1g
Cholesterol 16mg 5%
Sodium 257mg 11%
Potassium 2mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 4g 8%
Vitamin A 2%
Vitamin C 1%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Pesto Tortellini Pasta Salad

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 Creamy Pesto Tortellini Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add caesar dressing to the pasta and toss to coat.
  3. Add tomatoes, olives, green onion, basil pesto, salt and pepper and garlic powder and toss to combine. Add sunflower seeds and 1/3 cup fresh parmesan cheese and toss to combine.
  4. Serve warm or cold. Store in the fridge. If it seems to dry after sitting in the fridge (the pasta can absorb a lot of moisture) you can add another spoonful of caesar dressing and/or pesto. Garnish with the remaining parmesan and fresh chopped basil before serving.
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Nutrition Facts
Creamy Pesto Tortellini Pasta Salad
Amount Per Serving
Calories 487 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 3g
Cholesterol 62mg 21%
Sodium 717mg 30%
Potassium 145mg 4%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 2g
Protein 18g 36%
Vitamin A 17%
Vitamin C 14%
Calcium 36%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.