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Archive for May, 2008

Cake Mix Cinnamon Rolls

     1 (18.25 oz) box yellow cake mix
     2-1/2 C. warm water
     2 pkgs. dry yeast
     1 tsp. salt
     5 C. flour

Mix all, knead briefly.  Let double in size about 1 hour.  Roll out & spread with butter.  Sprinkle 1/2 C. granulated sugar & 4 tsp. cinnamon over the top.  Roll up & cut into 1-inch rolls.  Let rise 1 hour.  Bake at 350° for 20-25 minutes or until done.  Ice with  powdered sugar icing.

Lemony Chicken Strips

1 lb. boneless, skinless chicken breasts, sliced into 1/2 in. strips( I prefer shorter lengths)
Olive oil (about 2 Tbsp)
Worchestershire Sauce ( about 2 tsp)
Lemon Pepper ( 2 -3 Tbsp)
Italian Seasoning ( 1 Tbsp)
Garlic Salt ( 2 tsp)

In stir fry skillet, heat olive oil & seasonings on high till sizzling.  Add chicken strips & stir fry until chicken is white.  Add about 1/2 C. lemon juice & 1/4 C. water, lower heat to medium & let simmer til done.

*All measurements are approximate.

Apple Snack Cake

2 sticks margarine, softened
2 C. sugar
2 eggs
2 C. flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
4 T. lemon juice or vinegar
4 C. apples, peeled & finely chopped
     Cream margarine & sugar.  Add eggs & beat 1 minute.  Sift dry ingredients together & add to margarine & sugar mixture & mix well.  Add remaining ingredients & mix well.  Bake in greased & floured 9×13 pan at 350° F. for approximately 40 minutes.

Bubble Bread (Monkey Bread)

1 C. milk
1/2 C. shortening
1/2 C. sugar
1 tsp. salt
     Scald all 4 ingredients & cool.  Add:
2 cakes yeast
2 beaten eggs
4-1/2 C flour
      Knead & let rise about 1 hour.  Mix in a bowl:
1 C. sugar
1 tsp. cinnamon
      Melt 1 stick margarine.  Pinch off bits of dough about the size of a walnut.  Dip in melted margarine & roll in sugar mixture.  Use a 1 piece Angel Food cake pan or any baking dish, & arrange the balls around in the pan, filling about 1/2 full.  Let rise about 1 hour.  Bake in 325° oven for approximately 40 minutes or until done.

Chocolate Cream Cake

1 pkg. devil’s food cake mix (plus necessary ingredients)
1/2 C. butter, softened
1/2 C. shortening
1-1/4 C. sugar
3/4 C. milk
1 tsp. vanilla extract
GLAZE:
1 C. sugar
1/3 C. baking cocoa
3 T. cornstarch
1 C. water
3 T. butter, cubed
1 tsp. vanilla extract

   Prepare & bake cake according to package directions, using a greased & floured 13×9 baking pan.  Cool for 10 minutes before inverting onto a wire rack.  Cool completely.
   For filling, in a mixing bowl, cream the butter, shortening, & sugar until light & fluffy.  In a small saucepan, heat milk to 140°; add to the creamed mixture.  Beat until sugar is dissolved.  Stir in vanilla.  Split cake into two horizontal layers; spread filling over bottom cake layer.  Top with remaining cake layer.
   In a saucepan, combine sugar, cocoa, cornstarch & water until smooth.  Bring to a boil over medium heat, stirring constantly.  Cook & stir for 1-2 minutes or until thickened.
   Remove from the heat; stir in butter & vanilla until glaze is smooth.  Cool to lukewarm.  Spread over top of the cake.  Let stand until set.  Refrigerate leftovers.  Yield: 16 – 20 servings.

Pumpkin Pie a la Easy

1 1/4 C all-purpose flour
3/4 C quick oats
1/2 C packed brown sugar
1/2 C pecans, chopped
2/3 C butter or margarine, melted
4 eggs
2 cans (15 oz each) solid pack pumpkin
2 cans (14 oz each) sweetened condensed milk (NOT evaporated)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
   Thawed frozen whipped topping (optional)

Preheat oven to 350°.  In bowl, combine flour, oats, & brown sugar.  Chop pecans & add to bowl.  Melt butter on HIGH 1 minute or until melted.  Add to dry ingredients; mix well.  Press mixture onto bottom of 10 X 15 jelly roll pan.  Bake 15 minutes.  Meanwhile, using same bowl, lightly beat eggs.  Add pumpkin, sweetened condensed milk, spices & salt; whisk until smooth.  Pour over crust.  Bake 30 – 35 minutes or until filling is set & knife inserted in center comes out clean.  Let cool at room temperature.  Cut into squares; serve with whipped topping, if desired.  Refrigerate any leftover pie squares.  Yield: 24 servings.

(You can also make it in a 9″ square pan.  Divide the ingredients in half & bake as directed.)

Crock Pot Chicken & Rice

Boneless, skinless chicken breast (2-3 lbs)
Chicken Flavored Rice
Cream of Celery soup
Cream of Chicken soup
1 C. water
salt

Put rice in crockpot & add water.  Combine soups & layer on top of rice.  Salt chicken & layer in pot.  Set on high for 4-5 hours or low or auto shift for 7-10 hours.