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  • Delightful Dishes by Donna 2:41 pm on August 28, 2009 Permalink | Reply  

    Buttermilk Banana Nut Muffin’s 

    Buttermilk Banana Nut Muffins

    I love to recreate recipes of foods that I enjoy while eating out. These muffins are reminiscent of a large banana nut muffin I use to buy when I went to my health clinic for check ups. The snack shack didn’t always have these little beauties so it made them all the more enticing to buy one and devour! So after a long search I finally created my own recipe from scratch and managed to make these awesome muffins.

    Buttermilk Banana Nut Muffins

    2 1/2 Cups All-purpose Flour

    1/2 Cup Granulated White Sugar

    1/2 Cup Light Brown Sugar, packed

    2 Teaspoons Baking Powder

    1 Teaspoon Baking Soda

    1/2 Teaspoon Salt

    3/4 Cup Buttermilk or

    (4 tablespoons dry buttermilk powder plus 3/4 Cup warm water)

    2/3 Cup Canola Oil

    1 Teaspoon Vanilla Extract

    1 Large Egg, lightly beaten

    2 large Very Ripe Banana’s, mashed

    1/2 Cup Walnuts, Chopped

    Preheat oven to 350*F. Line 12-16 muffin cups with cupcake papers, set aside till batter is completed.

    In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana’s and add to this mixture mixing well. In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly. Combine the dry ingredients with the wet ingredients folding the two gently by hand being sure not over mix. Use an ice cream scoop to measure out the batter into muffin cups. Take a spoon and drop walnuts over the top of each muffin pressing lightly so the nuts stick. Bake at 350*F for 18-22 minutes or until muffins spring back with touched and tops are lightly browned. Be sure to store any left over muffins in plastic wrap to keep muffins from drying out. These muffins can be frozen and thawed out when needed.

     
  • Delightful Dishes by Donna 2:52 am on August 28, 2009 Permalink | Reply
    Tags: , Cake, ,   

    Margarita Cake 

    amargarita cake

    My daughter and I came up with this cake and served it for a large group we cook for. They all loved it and I can’t wait to make this again!

    Margarita Cake

    1 Box Yellow or Lemon Cake Mix

    1 3.9 oz. Pkg Lemon Pudding Mix

    3 Eggs, Lightly Beaten

    1/3 Cup Vegetable Oil

    1 1/4 Cups Jose Cuervo’s Margarita Mix

    **********

    1/3 cup Fresh Lime Juice

    1/3 Cup White Sugar

    Preheat oven to 350*F.Lightly grease and flour a 13×9 inch baking pan. In a mixing bowl add the cake mix, pudding mix, eggs, oil, and Margarita mix, beating on medium speed for 3 minutes. Pour batter into the prepared pan. Bake at 350*F for 30-40 minutes. Cake should spring back when lightly touched. Cool cake completely before frosting it.

    In a sauce pan on medium heat, dissolve lime juice and sugar. After the cake has cooled for 10 minutes, use a straw or the end of a wooden spoon to poke small holes in  the cake. Pour sugar lime syrup over cake and allow cake to absorb the syrup. Chill the cake while you make the frosting.

    Margarita Whipped Cream Icing

    8 oz Container Cool Whip or Lite Cool Whip

    1 3.9 oz. Pkg. Lemon Instant Pudding Mix

    1/4 Cup Powdered Sugar

    1/2 Cup Fresh Lime Juice* (juice of 3- 5 limes)

    1/2 Cup Milk

    (*or a combo of Margarita Mix and Fresh Lime Juice to equal 1/2 cup)

    Grated Fresh Lime Peel for Garnish

    Beat pudding, powdered sugar, lime juice with a wire whip, then stir in milk. Gently fold in cool whip. Frost the cooled  cake as usual. This frosting can be made up to 2 days ahead and then frost cake. You may also choose to serve the cake with the frosting on the side.

    Note: Do not use bottled Lime Juice since it has more acid.

    Note: Be sure the cake is completely cooled before frosting

     
    • cooksalliance 12:09 pm on January 21, 2010 Permalink | Reply

      I no longer use the crust and I don’t have an updated picture. This cake is soft and moist and the last time I made it I deleted the crust and everyone was eating this like it was their last dessert! I hope you get a chance to make it. I am getting lots of requests for it once again! Enjoy!

    • Renee 9:25 am on January 21, 2010 Permalink | Reply

      The Margarita Cake looks wonderfully refreshing. But what is on the botton/crust? Doesn’t look like this part of the recipe is mentioned at all in the recipe.

  • Delightful Dishes by Donna 2:22 am on August 28, 2009 Permalink | Reply  

    Shredded Beef and Bean Burritos 

    Shredded Beef and Bean Burritos

    I made this for my husbands Saturday Crew and they raved that these ‘wet burritos’ were wonderful.We kept a few for our dinner and wished there were more ! I was going to use ground beef but managed to get the roast on sale for less than the ground beef would have cost. I doubled the recipe and fed 20 people.

    These are wonderful the next day and can be frozen and reheated later. To Reheat: Cover pan with foil and heat in the oven at 350*F for 30 minutes. These are definitely going in my regular meal rotation.

    Shredded Beef and Bean Burritos

    3-4lb Chuck or Eye of Round Roast

    1 small Onion, chopped

    1 -2 cloves of Garlic, minced

    2 pk. Taco Seasoning Mix

    1 16oz can Chicken Broth

    1 15 oz. Can Rotel Tomatoes or Mexican Diced Tomatoes

    1 10 oz. can Enchilada Sauce

    1 18 oz. Jar Beef Gravy

    4 cups Sharp Cheddar Cheese, shredded

    2 cups Monterey Jack Cheese, shredded

    4 Cups Refried Beans, warmed

    24 Flour Tortillas, warmed

    Add roast beef, onion, garlic, taco seasoning and broth to the slow cooker. Set cooker for 8-10 hours. When the beef is very tender, take two forks and shred the beef. Return the beef to the slow cooker until time to assemble the burritos. Use a slotted spoon to drain the meat when assembling the burritos.

    Mix the diced tomatoes, enchilada sauce and beef gray in a sauce pan and simmer on low for 5 minutes . Set the ‘gravy’ aside for the assembly.

    Spray a glass 13×9 inch pan. Heat oven to 375*F.

    Warm the Tortillas in the microwave. On each tortilla layer 1/4 cup shredded beef, 1/4 cup refried beans and 1/4 cup shredded cheddar/jack cheese. Fold in the sides of the tortilla then roll the tortilla away from yourself to make a burrito ‘envelope’. Place burrito seam side down in the 13×9 pan. Finish rolling the rest of the burritos.  When the pan is full ladle  ‘gravy’ over the top of the burritos. Top with more cheese and bake in the oven at 375*F 15-20 minutes.  Serve this with sour cream or salsa. To reheat: Cover the 13×9 pan with foil and reheat at 350*F for 30 minutes.

     
  • Delightful Dishes by Donna 6:03 pm on August 9, 2009 Permalink | Reply  

    Pork and Pineapple Kabobs 

    pork pineapple kabobs

    I made these last weekend but I have been so busy I have not had a chance to post them yet. I want you to know they were just fantastic. My whole family loved them and I plan on making them for one of the eat fest at hubbies work.

    Grilled Pork and Pineapple Kabobs

    2 lbs. Pork Tenderloin, cut into 1 1/2 inch cubes

    2 Red Bell Peppers, cleaned of seeds and cubed

    1 Fresh Pineapple or 3 Peaches, Cleaned and Cubed

    3/4 Cup Soy Sauce

    2 Cloves Fresh Garlic, Minced

    1 Tablespoon Brown Sugar, Packed

    Wooden Skewers, soaked for 30 full minutes

    Place pork cubes in a zip lock bag, add 1/2 cup soy sauce(reserve 1/4 cup soy sauce for basting meat on grill), brown sugar and minced garlic zip closed and mix thoroughly and place in fridge overnight to marinade.

    Heat Your Grill:

    Then on your skewers alternate the pork, pineapple and red peppers.  When coals or gas grill is hot grill for 3 minutes each side then baste with remaining 1/4 cup of soy sauce. Finish grilling until pork is done about 6-8 more minutes. Meat juices should run clear when tested.

     
  • Delightful Dishes by Donna 5:27 pm on August 9, 2009 Permalink | Reply  

    Easy Sloppy Joes 

    1453 pounds ground beef
    2 whole onions, chopped fine
    1 whole green pepper, chopped fine
    2 tablespoons oil
    4 tablespoons brown sugar
    1/2 teaspoon salt and pepper, each
    3 cups ketchup
    2 tablespoons worcestershire sauce

    1. Heat oil in a large frying pan set over medium-high heat. Sauté onions and green pepper for 5 minutes.

    2. Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.

    3. Add remaining ingredients,Stirring occasionally, until slightly thickened.

    4. Serve on sandwich buns.

    This serves 8-10 so freeze the extra once cooled and reheat on a busy night.

     
    • malware catcher 8:19 am on December 24, 2009 Permalink | Reply

      I’m impressed 😀 I found this place on yahoo searching for something else entirely, now I’m gonna need to go back and read all the old material 🙂 So much for my free time today, but this was a really great find

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