Buttermilk Raspberry Crumb Cake

I made a raspberry crumb cake tonight and it turned out really really good.  It taste even better when you put a little of whipped butter on it after it just came out of the oven.  :D  

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh raspberries
½ cup buttermilk

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the raspberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the raspberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

                                                                  Right out of the oven!           
                                      

                                                              Ready to go into the oven

                                                                   Mixing the raspberries

Ham & Noodle Casserole

So for tonights dinner, I wasn't sure what I should do,  I had laid out some ham so I decided to just throw something together and it actually turned out really good.  I made biscuits to go with it and the kids loved it.   I call it Ham & Noodle bake.  Enjoy


Ingredients:
2 1/2 lb ham
2 packages of egg noodles
4 cans of corn
4 cans of cream of celery soup
2 cups of sour cream
1 lb of swiss grated swiss cheese


Directions:
1.  In a large sauce pan cook noodles accordingly to package, when done drain
2.  In the meantime cut up ham into pieces, then in a large bowl combine ham, soup, sour cream & corn
3.  In a 9x13 pan place a layer of noodles and then a layer of ham mixture and then sprinkle with cheese, repeat layers
4. cover with foil and bake for 30 min. or until cheese is melted.


yield 12 servings

Andes Mint Cupcakes

I came across the recipe on pinterest and it was a big hit at our bake sale.   The recipe calls for Andes candies, but I used some chopped Andes that I had gotten at Walmart to make cookies with.  The mint buttercream icing is posted in an earlier blog. 


Andes Mint Cupcakes

Chocolate Cakes:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Chocolate Mint Filling:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract

¼ cup powdered sugar

Directions:

1.     Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2.    Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3.    Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4.    Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean. 

5.    Chocolate Mint Filling:  Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

6.   When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it. 

7.    Mint Buttercream:  Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well

8.   Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Mint Buttercream Icing

I ran across this recipe and made it.  It was such a yummy recipe that I think I will be using it from now on.

 
Mint Buttercream Icing

8 oz package of cream cheese
1/2 cup butter
3-4 cups of powdered sugar
1 tbs of heavy cream or milk
1 tsp of peppermint extract
green food coloring

Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well

Chicken Tortilla Casserole

So tonight I made Chicken Tortilla Casserole and it turned out so good.  My kids really enjoyed it and ate every bite of it.  It was a quick easy dinner to make.  Especially when you are always on the go. 

Ingredients:

1 cup of chicken broth

1/2 cup of chopped onion

1/4 chopped celery

6 cups of cooked chicken

10 flour tortilla's (6 inch) torn into bite size pieces

2 cans of cream of chicken soup

1 can of green chili's

3/4 cup shredded cheddar cheese

3/4 cup shredded monterey jack cheese

1/2 tsp white pepper 

1 cup of salsa

Directions:

1. In a saucepan, bring the broth, onion and celery to a boil.  Reduce heat, cover and simmer for 5-7 minutes or until vegetables are tender.  Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup of cheddar cheese, 1/2 cup monterey jack cheese and pepper.

2. Transfer to a greased 13x9 baking dish.  Top with salsa and remaining cheese.  Bake uncovered at 350' for 30-35 min.  or until heated through.

Chicken Enchiladas

So I found this recipe last night and decided to go with it and give it a try.  The kids really enjoyed it as so did I.  I will defiantly be making these in the future.  LOL  I hope you guys enjoy!
I will post a pic in a bit. 


INGREDIENTS:

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 1 tablespoon butter or margarine
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 2 cups chopped cooked chicken or turkey
• 1 (4 ounce) can chopped green chilies
• 8 (8 inch) flour tortillas, warmed
• 1 cup shredded Cheddar cheese or Monterey Jack cheese

DIRECTIONS:
           Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
           Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.

Serving for 4