Rum Cake

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This was a favorite of ours years ago and I decided it was a good time to bring it back.  It’s very easy to make which is a plus!

This is the same Bacardi Rum recipe that was in every magazine in the 70’s and can now be found in almost every community cookbook published.  It’s a winner!

I just filled up the middle with fresh fruit but otherwise made exactly as the recipe states.

A Rum Cake

Rum Cake

Cake:
1 cup chopped pecans
1 pkg yellow cake mix ~ DO NOT add ingredients on the box
1 small box instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum ~ I used spiced rum

Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark rum ~ I used spiced rum

Grease a 10 inch tube pan or a bundt pan and sprinkle pecans over the bottom of the pan.

Mix together the cake mix, pudding, eggs, water, oil. and rum. Pour over the nuts in the prepared pan.

Bake at 325º for 1 hour or until toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes.

Invert onto a serving dish. I did it a bit different. I inverted onto a cookie sheet until it was glazed and then I carefully moved it to my serving plate.

For the glaze: Melt butter in a saucepan. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.

Brush glaze over the top and sides of the cake. Allow cake to absorb the glaze. Repeat until glaze is used up.

Makes 10-12 servings.

Happy Cooking!

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Key Lime Fudge

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Mr. Meat Eater loves all things key lime.  I, on the other hand, could cheerfully live without it.  Since he’s such a nice guy, I make something key lime once in awhile.

I had seen a picture of key lime fudge on Pinterest but there was no recipe attached (that makes me crazy, btw) so I hunted around and found this recipe on Real Mom Kitchen.  We had a few friends over and I was tired of making chocolate fudge so I decided to try this fudge.  Much to my surprise, everyone loved it!  I took a bite and found it was not as sweet as I thought it would be and I would have liked more lime taste to it.  Everyone else thought it was perfect as is.

For the crust, I just followed the pie crust recipe on the box of graham cracker crumbs (just like Real Mom Kitchen did) so I am not going to write it out here but if anyone needs it, let me know.

A Key Lime Fudge

Key Lime Fudge

Graham cracker crust following recipe on graham crumbs box
16 ounces white chocolate, finely chopped
14 ounce can of sweetened condensed milk
1 tbsp butter
1 lime, zested
3 tbsps key lime juice or lime juice ~ I use Nellie and Joe’s Key Lime Juice

Preheat oven to 350º and line a 9×9 baking dish with aluminum foil. Butter the foil and set aside.

Place the mixed graham crust ingredients and spread in the pan evenly and press down slightly when even.

Bake for 8-10 minutes or until lightly browned on the edges.

Remove from oven and let cool.

Place in a saucepan, the chopped white chocolate, sweetened condensed milk, and 1 tbsp butter. Cook on low heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in zest and lime juice.

Carefully pour this mixture over the crumb crust and even out carefully with a spatula.

Cover and refrigerate for 12 hours.

Before cutting, sprinkle a few graham crumbs from the box if desired.

Using the foil, remove the fudge from the pan and cut into small squares. Discard foil.

Makes about 24 pieces of fudge depending on how large you cut the squares.

Happy Cooking!

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Cajun Chicken Pasta

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I found this recipe on Skinnytaste and it is so good you won’t know you’re eating a skinny version of cajun chicken pasta.  The only thing I did differently was to use regular linguine instead of Dreamfields.  I just cannot get used to Dreamfields so I’ll stick to the regular.  I think whole wheat pasta would work, too, but whole grains bother my gout so I just stick to regular.

If you haven’t been to Skinnytaste ~ take a look!

Lighter Cajun Chicken Pasta

8 ozs uncooked linguine
1 lb chicken tenderloins
1 to 2 tsps Cajun seasoning ~ use more or less if you like
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, thinly sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free, low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsps light cream cheese
fresh cracked black pepper
2 scallions, chopped
salt to taste
Cooking spray

In a small blender, mix mix milk, flour, and cream cheese and set aside. Make sure all veggies are prepped. Season chicken tenderloins with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to the package.

Heat a large skillet over medium-high heat; spray with cooking spray and add half of the chicken. Cook until no pink remains and set aside on a plate. Repeat with the other half of chicken. Set all chicken aside.

Add olive oil to the skillet and reduce to medium; add bell pepper, onion, garlic to skillet and saute for 3-4 minutes.

Add mushrooms and tomatoes and saute for 3-4 minutes or until all veggies are tender. Season with 1/ tsp salt, garlic powder, and fresh black pepper.

Reduce the heat and add the chicken broth and pour in the cream cheese,flour/milk slurry and stir for about 2 minutes.

Place the chicken back in the skillet, adjust salt and Cajun seasoning if needed.

Add the linguine and toss to coat the linguine.

Sprinkle the green onions over the top and serve.

Makes 4-6 servings.

Happy Cooking!

Red, White and Blue Trifle

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This trifle is another recipe that I’m reblogging since it’s perfect for July 4th.

It’s very easy to make and looks very patriotic.  You can make it with all sugar-free products like I do or use the regular products ~ it’s great with either.  This recipe uses help from prepared products, but you can always make yours from scratch.  I always use more fruit than necessary and I never use the banana since I’m not much of a banana fan.

Red, White, and Blue Trifle

1 1/2 cups cold milk
1 (4 ounce pkg.) cheesecake flavor instant pudding
1 (8 oz.) Cool Whip, thawed
16 ounce frozen pound cake, thawed
2 cups sliced strawberries
1 cup blueberries
1 cup sliced banana

Mix together the milk and pudding mix and beat with a wire whisk for 1-2 minutes or until well blended. Gently stir in the thawed Cool Whip.

In a trifle bowl or large glass bowl, layer half the cake cubes, half the fruit, and half of the pudding/Cool Whip mixture. Repeat layers, ending with pudding/Cool Whip mixture.

Chill at least 2 hours before serving.

Makes 12 servings

Happy Cooking!

Cinnamon Roll Casserole

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I forgot to mention in my last post that the picture of my daughter was taken by my friend, Ann, who I think missed her calling as a photographer. She took some great pictures!

I also wanted to mention that my picture of Zippy seen here can also be seen on Touch of Home Petsitting Blog!  That picture always makes me laugh.

I found the recipe for this breakfast casserole on Pinterest and it’s from The Dishy Decorator and we loved it.  It’s really more like a cinnamon roll French toast.  It’ perfect by itself but adding bacon or sausage and fruit would round it out.  It also couldn’t be easier to make.

Cinnamon Roll Casserole

1 tbsps melted butter
2 cans Pillsbury refrigerated cinnamon rolls with icing (8 in a can)
4 eggs
1/2 cup heavy cream
2 tsps cinnamon
2 tsps vanilla
1 cup chopped pecans
1/4 cup real maple syrup

Heat oven to 375º and pour melted butter into a 13×9 glass baking dish.

Separate rolls from the cans and cut each roll into 8 pieces and place in dish over melted butter.

In a small bowl, mix eggs, heavy cream, cinnamon, and vanilla until well blended and pour over the top of the rolls in the dish. Sprinkle with pecan pieces and drizzle with the 1/4 cup syrup. I did not use the pecans and I just eyeballed the syrup and it worked out fine.

Bake 20 to 28 minutes or until golden brown. Cool for 15 minutes.

Meanwhile, remove metal tops from the icing and heat in the microwave for 10 to 15 seconds at 50% power or until the icing is pourable.

Drizzle over the top of the cooled rolls.

Happy Cooking!

Bourbon and Beer BBQ Chicken Sliders

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Whew!  I’m finally back!  The wedding went off without a hitch but I have been under the weather since.  I have no idea what is the matter but I haven’t cooked anything in awhile.

Here is my beautiful daughter at the reception:

We had a wonderful time but I’d be lying if I didn’t say I was happy I don’t have to think about it anymore!  And, yes, her dress has pockets in it 🙂  I’ll post more pictures as I go though them and when we get the pictures from the photographer.

This recipe is perfect for father’s day.  Mr. Meat Eater loved them and I took a couple of bites and they were very good.  I’m just not eating much these days.  They are super easy to make and would be perfect for a party. I got the recipe in my email from Betty Crocker.

Bourbon and Beer BBQ Chicken Sliders

Sauce:
1 cup barbecue sauce
1 1/2 cups beer ~ use whatever you have
2 tbsps bourbon
1 tsp seasoned salt
1 tsp garlic-pepper blend
1/2 tsp ground mustard
1 to 2 tsps Buffalo Wing sauce

Sliders:
1 deli chicken, skin and bones removed and chicken shredded
12 slider buns

In a 2 quart saucepan, heat all the sauce ingredients over medium heat to boiling, stirring often. Reduce the heat to medium-low and let simmer for 20 minutes, stirring occasionally to prevent sticking and burning.

Place shredded chicken in a microwave safe bowl and heat for 1 to 2 minutes. When chicken in warmed, add it to the sauce and let simmer for a few minutes, stirring to coat the chicken.

Place about 1/3 cup on the bottom roll of the slicer rolls and top with the top bun.

Makes 12 sandwiches.

Happy Cooking!

Cremini, Bacon and Shallot Crustless Quiche

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This quiche was the most popular dish at the couples shower.   I only got a smidge for a taste but I must agree ~ one of the most delicious breakfast foods I have had in a long time.  I found the recipe on the Food Network site and it’s from the Food Network Kitchens.

Gruyere cheese is really expensive but is worth it in this recipe.  I don’t know enough about cheese to suggest a substitute but if someone has a good sub, please comment!  I made the quiche just like the recipe said to (I know, shocking!) EXCEPT I put it in a 9×9 baking dish because I didn’t think it would fit in my deep dish pie pan.

Please forgive the really lousy picture.  As you can see, I was following around behind people to try and get pictures.

VIEW PRINTABLE RECIPE HERE!

Cremini, Bacon and Shallot Crustless Quiche

8 slices bacon, chopped
4 tbsps unsalted butter
1 lb cremini mushrooms, cleaned, trimmed, thinly sliced
1/2 tsp kosher salt
6 medium shallots, finely chopped
1 clove garlic, finely chopped
2 tbsps minced fresh Italian parsley
2 tbsps minced Parmesan cheese
2 cups half and half
2 large eggs
2 large egg yolks
freshly ground black pepper
generous pinch of nutmeg
4 ozs grated gruyere cheese
2 tbsps snipped fresh chives

Preheat oven to 350º.

Cook the bacon over medium-high heat until crisp. Drain on paper towels.

Discard all fat except 2 tbsps. Add 2 tbsps of butter to the fat and melt. Add the mushrooms and salt. Over medium heat, cook until mushroom juices evaporate ~ about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden. Add the garlic and parsley and remove from heat, cooling slightly.

Butter a baking dish ~ either a 9 inch deep dish pie pan or a 9×9 dish ~ and sprinkle with grated Parmesan. Place the pan on a baking sheet for ease in getting in and out of the oven.

Sprinkle the half the Gruyere in the pan and the all of the bacon on top. Add 3/4 of the mushroom mixture over the bacon and then scatter the rest of the cheese over the mushrooms.

Whisk the half and half, eggs, egg yolks in a large glass measuring cup. Season this mixture with salt and pepper and a pinch of nutmeg. Pour over the the fillings in the baking dish. Top with the remaining mushrooms and sprinkle with chives.

Bake until the center of the quiche is set ~ about 40-50 minutes. Cool slightly before serving.

Makes about 8 or 9 servings depending on the type of pan you use.

Happy Cooking!

Mimosa Punch

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Last weekend my family had a couples shower for my daughter and her fiance at my house.   It was a brunch and one of the things that I personally HAVE to have at a brunch is a mimosa.  Well, I just hate making individual drinks so I found a recipe for a mimosa punch from Paula Deen and it must have been good because it was gone lickety-split.  I had a little taste of the dregs in the bottom of the bowl and it WAS delish.  This is the way I’ll be serving mimosa at brunch parties from now on ~ only I’ll double the recipe, LOL!.

Earlier in the week, I made orange cubes to put in the punch by cutting up an orange in slices, then cutting the slices in half and putting them in a muffin pan.  I added water to fill the cups and froze.  Once frozen, I set the pan on the cupboard for a few minutes until they just loosened up in the pan.  I popped them out and tossed into a ziplock bag and put back in the freezer.  Very easy to do and you can use any fruit you want.

You’ll have to excuse the pictures ~ I was trying to get them while guests were helping themselves to the food and I didn’t want to be pushy.  I don’t think I got pictures of everything but I’ll just have to remake them!

VIEW PRINTABLE RECIPE HERE!

Mimosa Punch

1 (12 ounce) can orange juice concentrate, thawed
1 liter club soda
2 bottle champagne

Pour thawed juice concentrate in a punch bowl. Stir in the club soda. Add 2 bottles champagne and stir lightly to mix.

Makes anywhere from 10 to 20 servings depending on the size glasses you use to serve it in.

Happy Cooking!

Cheddar Biscuits from Simple Shortcut Recipes

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Day 7 of 10 days of recipes from by Gooseberry Patch.  For a chance to win a free copy of this cookbook, please comment on THIS POST!

This recipe has been around for a long time but it’s a good one and does taste like the cheddar bay biscuits at Red Lobster.  They are super easy to make and really go with any kind of meal.  I typically use half and half in mine because I think it makes the biscuits more tender ~ whether it does or not, I don’t know but in my head it does, LOL!

The recipe said it makes 10 biscuits but I used an ice cream scoop so I would have the biscuits all the same size and I only made 6.  I also don’t think I would double this recipe but if I needed more, I would make the recipe 2 times.  I’m just not sure it would double right.  If anyone has done this, please let me know!

Cheddar Biscuits
Submitted by Molly Ebert, Decatur, IN

VIEW PRINTABLE RECIPE HERE!

2 cups biscuit baking mix
1/2 cup shredded cheddar cheese
2/3 cup milk
2 tbsps fresh parsley, minced
1/4 cup butter, melted
1/4 tsp garlic powder

In a mixing bowl, stir together the baking mix, cheddar cheese, milk, and parsley until a soft dough forms.

Scoop dough into 10 mounds onto a lightly greased baking sheet.

Bake at 450º for 8 to 10 minutes or until the tops are golden.

Combine butter and garlic powder; stir until well mixed.

Brush biscuits with butter mixture while still hot.

Makes 10 biscuits.

Happy Cooking!

Strawberry Dip from Simple Shortcut Recipes

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Day 5 of recipes from from Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, comment on the post HERE!!

This is really delicious recipe that is perfect for Spring.  It’s super easy to put together.  I am looking forward to going to the strawberry patch and coming home and making this to go with the fresh strawberries.  I used light cream cheese and just sprinkled the ginger in the mix.

Strawberry Dip
Submitted by Deborah Patterson, Carmichael, CA

VIEW PRINTABLE RECIPE HERE!

1 (8 oz) pkg cream cheese, softened
1 (7 oz) jar marshmallow creme ~ I use Kraft
1 tbsp lemon juice
ground ginger to taste
whole strawberries, cleaned and hulled

Combine all the ingredients ~ except strawberries ~ in a small mixing bowl. I used a hand mixer since it was easier than mixing by hand. Whip until smooth.

Serve with strawberries.

Makes 8-10 (or more) servings

Happy Cooking!