Tres Leches Cake

Have I mentioned, I love sweets?

This cake is one of my all-time favorites. It is a very light cake that is full of holes and sits overnight in a mixture of 3 milks (hence the name).

1 cup granulated sugar

5 egg yolks

5 egg whites

1/3 cup milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 pint heavy whipping cream

Strawberries

Preheat oven to 350 degrees F (175 degrees C).
Butter and flour bottom of a 9 inch spring form pan.

Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume.
Stir in milk, vanilla, flour and baking powder.

In a small bowl, beat egg whites until soft peaks form.
Gradually add remaining 1/4 cup sugar.
Beat until firm but not dry.
Fold egg whites into yolk mixture.
Pour into prepared pan.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean.
Allow to cool 10 minutes.

Loosen edge of cake with knife before removing side of pan.
Cool cake completely; place on a deep serving plate.
Use a two prong meat fork or cake tester to pierce surface of cake.

Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream.
Discard 1 cup of the measured milk mixture or cover and refrigerate.
Pour remaining milk mixture over cake slowly until absorbed.
Whip the remaining whipping cream sweeten to taste with powdered sugar and vanilla.

**NOTE I prepare this the night before and cover the cake after pouring the milk on top.
When ready to eat, I serve with the whipped cream and strawberries.

Sweet Party Mix

I LOVE Chex cereals, but am NOT a fan of the traditional Chex Mix. Most definitely the sweet tooth in me. When I came across this recipe I knew I had to try it. The results were a perfect snack.

• 1 (12 ounce) package crispy corn and rice cereal
• 5 ounces slivered almonds
• 6 ounces toasted, chopped pecans
• 3/4 cup butter
• 3/4 cup dark corn syrup
• 1 1/2 cups light brown sugar

Preheat oven to 250 degrees F (120 degrees C). Lightly grease a large roasting pan.

In a large bowl, mix crispy corn and rice cereal, slivered almonds and toasted, chopped pecans.

In a medium saucepan over medium heat, melt the butter and mix with dark corn syrup and light brown sugar. Pour the mixture over the crispy corn and rice cereal mixture. Stir and shake to coat all the nuts and cereal.

Pour the coated mixture into the prepared roasting pan. Stirring approximately every 15 minutes, cook 1 hour in the preheated oven. Cool on wax paper, and store in airtight containers.

***NOTE: I used Crispex cereal and just dumped out the mostly empty cans of nuts I had laying around (A few dry roasted peanuts, salted peanuts and cashews.)

(Original recipe is HERE)

Blackberry Buttermilk Syrup

My sister-in-law commented on my Blackberry Pie post. She is not a fan of blackberries, but she has an open mind. In fact, she suggested I try this recipe. (Original recipe can be found here.) I figured if  and anti-blackberry-ite recommends it… I have nothing to loose.

We served this wonderful syrup over french toast this morning. It was an instant hint. Take heed: no need to use butter. There is plenty in the syrup!

• 10 fresh blackberries
• Tablespoon sugar
• 1 stick butter
• 3/4 Cup sugar
• 1/2 Cup buttermilk
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla

1. Place blackberries and sugar into a small saucepan over medium low heat. Stir occasionally for about 10 minutes. Pour into a sieve placed over a small bowl pressing on berries to extract the rest of the liquid. Set aside; discard smashed berries and seeds.

2. Place butter, sugar and buttermilk into a separate small saucepan over medium heat. Stir and melt until mixture comes to a low boil. Remove from heat and add in baking soda and vanilla. Mixture will foam. Mix in blackberry liquid then pour syrup into a serving dish. Cover to keep warm while preparing waffle pancakes.

** I have substituted raspberries for the blackberries. Still Yummy. I am sure any berry substitution would work. If you try something different, please let me know how it turns out!!!

Crockpot Chicken

Being from Utah, and a member of the Church of Jesus Christ of Latter Day Saints (Mormon), Ward Cookbooks are common on my shelves. These cookbooks are a collection of favorite recipes from people we worship with. They are often recipes that are passed down for generations, or simply a family favorite.  I have received books from my own Ward, and have been given books from my mother and sister-in-law from their Wards.

This recipe is one of my family favorites and comes from my sister-in-law’s Ward. We serve it over rice or baked potatoes. Peas or broccoli compliment it very well! I make this often and will share part of it when the Relief Society calls for help with bringing in meals to a family in need. (Usually after babies are born or surgeries are performed.)

• Boneless, skinless chicken breasts (4-6, maybe more if they are small)
• 1 envelope of dry Italian Seasoning Mix
• 8 ounces Cream Cheese
• 1 can Cream of Chicken soup

Place the chicken in a Crockpot or slow cooker. Sprinkle the Italian dressing packet over the chicken. Cook 5 hours on high or 8 hours on low. One hour before serving, blend the softened cream cheese with the cream of chicken soup. Drain off the broth from the chicken and add it to this soup mixture. Blend well and pour mixture over the chicken then continue to cook for one more hour.

This chicken is so tender and will fall apart. We serve this directly over rice with extra sauce on top and a vegetable on the side.  I hope you enjoy this a much as we do.

Snickerdoodles

Many years ago my mother gave me a cookbook she so often used as I was growing up: The first edition of the Betty Crocker’s Cooky Book (1963). This book is older than I am, but full of wonderful cookie recipes that were enjoyed by my bother and me as we were growing up.

One favorite, and now a favorite of my oldest daughter is this recipe for Snickerdoodles:

• 1 cup shortening (part butter or margarine)
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4  cups flour
• 2 tsp cream of tartar
• 1 tsp soda
• 1/4 tsp salt
• 2 tbsp sugar
• 2 tsp cinnamon

Heat oven to 400°. Mix shortening, 1-1/2 cups sugar and eggs thoroughly. Measure flour by dipping method or by sifting. Blend flour, cream of tartar, soda and salt; stir into creamed mixture. Shape dough into 1” balls. Roll in mixture of 2 tbsp sugar and cinnamon. Place 2” apart on ungreased baking sheet. Bake 8-10 minutes.

These cookies puff up at first, then flatten out.

I just made these again and sent them off with my daughter for her road trip. My only mistake… not keeping a few here for the rest of us.

Apple Strudel

Every year at Christmas time, one of my friends delivers hot Apple Strudel at my door. We look forward to this every year!

I have craved this delectable treat of and on throughout the year and though I should get the recipe. I stumbled across this one and thought I would give it a try… the photo resembles our annual gift to a tee. (The original recipe is HERE)

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 egg
• 1 tablespoon water
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 large Granny Smith apples, peeled, cored and thinly sliced
• 2 tablespoons raisins
• Confectioners' sugar (optional)

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

Tip: Make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

I definitely need to work on my presentation of this dessert. This photo comes from the original post. It tasted great… but not sure if it is up to par with the annual gift (it's been 8 months since my last taste). I will have to wait until December to see.

Chicken, Rice and Back Bean Casserole

(This is a re-post from my personal blog: www.herodiaries.com. It is what we are having for dinner tonight.)

I love it when I successfully merge a recipe with my own ideas or personal preferences and create an instant HIT! I don’t attempt this very often and I think I have failed more than I have triumphed. Tonight was an exception to that rule. The best part is, I was able to rid my fridge of leftovers that my family refuses to eat. (I  have quickly learned the best way to get rid of leftovers in my household is to recycle them.)

(The amount of these ingredients may vary and will not alter the recipe. This is my best estimate as to how much I used tonight.)

• 2  cups of cooked chicken cut into bite sized pieces. ( I used leftover grilled chicken breasts)
• 1/2  tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 to 1 Tbsp cilantro (I usually have dried cilantro in my spice rack, but fresh is always better!) Use more or less depending on your preference.
• 1 can black beans, drained and rinsed.
• 2 - 3 cups cooked rice (I flavored mine with cilantro and lime juice)
• 2 cups shredded cheese (I used Colby Jack)
• 1 (10 oz) can Red Enchilada Sauce
• 8-10 corn tortillas

Heat oven to 375. Place chicken, spices, cilantro, drained beans, and cooked rice in a bowl and mix together.  Pour 1/2 of the enchilada sauce in a 9x13 pan. Top with half of the tortillas. (They will overlap.) Put 1/2 of chicken mixture over tortillas and top that with 1/2 of the cheese. Pour the rest of the enchilada sauce over this layer, top with remaining tortillas followed by the chicken mixture. Cover with foil and bake for 30 minutes. Remove foil and top with remaining cheese and bake another 5-10 minutes or until cheese is melted. Let stand 5 minutes before serving. Serve with sour cream.

Quick and Easy Pizza Crust

My neighbor “Krazycakelady” shared a recipe for this pizza crust on her blog. (Her source: Gourmet Magazine.) I had to try it!!

The hardest part, deciding what to top it with. I had all sorts of leftovers in the fridge. I opted for BBQ chicken since a had a some chicken left over from Sunday night and over a pint of BBQ sauce. Other toppings: black beans, corn and green onions. I divided the dough in half and made two smaller pizzas, the second pizza was a traditional pepperoni (for the pickier eaters).

Here is the recipe she posted:

• 2 to 2 1/4 cups unbleached all-purpose flour
• 1/4-ounce package fast acting yeast
• 1/2 teaspoon sugar
• 2 tablespoons olive oil
• 1/2 teaspoon salt

In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 degrees F). Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.

The dough may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down.

Bake 10-15 min at 425. Or grill it same temp same time!

*NOTE* I opted for a bread machine method (dough setting...love being able to knead the dough from the couch) and baked on a pizza stone.

The results were YUMMY! I finally found my pizza dough of choice. (Thanks Summer!) I love the fact that if I am short on time, I do not have to wait for a raising.

Blackberry Pie

It was my sister in-laws birthday this week. She spent her day with her husband and 300+ teenagers in the wilderness.  Each month, Tamra and I take a Sunday and cook a family dinner for all. Today was my turn and I wanted to make sure she enjoyed a birthday treat that did not require wood, matches or dirt.

A little bird reminded me (thanks Eric) that her favorite dessert was berry pie, ANY berry pie. I told him it was taken care of! I hit up my favorite recipe site and found the perfect pie. Quick, easy, and YUMMY! Tamra had left me with some of the blackberries  she has recently picked and I supplemented it will more berries from the Provo Farmers Market. The results were ideal!

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie   (my favorite recipe comes from Pillsbury)
• 2 tablespoons milk
• 1/4 cup white sugar

1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

I added the sugar and flour together through a sifter to keep it from getting lumpy. It worked perfectly. My oven required the full  25 minutes at 375  and probably could have gone a little longer so I think I will give it 5 more next time. (Berry Pies usually require about 45 minutes.)

(Original recipe can be found here.)

Thousand Island Dressing

We LOVE Ranch Dressing. On salads, baked potato’s and french fries. Once in a while I will explore other possibilities. A favorite of my brothers is Thousand Island.

This recipe is my keeper. (My inspiration)

• 1 cup mayonnaise
• 1/2 cup ketchup
• 1 cup sweet pickle relish
• 1 pinch salt
• 1 pinch ground black pepper
• Buttermilk as needed.

1. In a small bowl, mix together the mayonnaise, ketchup, relish, salt and pepper until thoroughly combined. Add buttermilk until you reach your desired consistency. Serve.

This also makes a great hamburger topper.

What this is all about.

For several years now, I have collected MANY recipes. I subscribed to cooking magazines, I purchased cookbooks, I bookmarked links on the web and I received cards from family and friends.

I have attempted to organized these collections and failed.

This is my attempt to once again, organize this collection. First order of business... actually TRY a recipe. If I (or the majority of the guinea pigs) don't like the results, I will throw it away. If we find a winner, I will post it here (perhaps with a photo or two).

Two very important things you should know:

1. I am a very picky eater. If it is here, chances are pretty good that you will like it.
2. I have a sweet tooth. I am trying to change my ways, but in the meantime, you may be enjoying a lot of sweet treats.

Please share your comments and suggestions with me. I am always looking for ways to improve a dish.

Have it in you to contribute? Let me know... I could use more recipes!

Bon Appetit