I love this cake. It starts with a cake mix so it’s quick to put together. It’s moist, tender and fabulously delish. It get’s it’s name from the retro cocktail the Harvey Wallbanger. The cocktail is made with a mix of vodka, orange juice and a liqueur called Galliano.  The cake is topped with a light glaze that finishes it off perfectly!

Harvey Wallbanger Cake

By Kathleen, March 12, 2013

• Total Time: 0 minutes
• Yield: Serves 10-12

Ingredients:

• Cake:
• 1 Box (18.5 Ounces) - Butter Flavor Cake Mix (I use Duncan Hines)
• 1 Box (3.5 Ounces) - Instant Vanilla Pudding
• 1 Cup - Vegetable Oil
• 4 - Large Eggs
• 1/2 Cup - Galliano
• 3/4 Cup - Orange Juice
• Glaze:
• 3/4 Cup - Powder Sugar
• 1-2 Tablespoons - Orange Juice
• 1 Tablespoon - Fresh Orange Zest
• 1 Tablespoon - Sweetened Shredded Coconut

Instructions:

1. Preheat oven to 350 degrees. Spray Bundt cake pan with nonstick cooking spray.
2. In a large bowl, combine cake mix, pudding, eggs, oil, Galliano and orange juice. With an electric mixer, beat mixture for 4 minutes. Pour into prepared pan and bake in preheat oven for 40-45 minutes or until a cake tester inserted in the center comes out clean. 
3. Meanwhile make the glaze; in a small bowl mix all glaze ingredients until smooth. When cake is cooled, invert it onto a serving plate and drizzle with glaze.

This cake starts with a cake mix. You need to use a mix that does not contain pudding. I use Duncan Hines. Your choice of chocolate flavors will depend on availability at your grocery store. I believe Duncan Hines has a chocolate and or dark chocolate mix available.  For whatever reason, the flavor most widely available, seems to be devil’s food so that’s what I use. To intensify the chocolate flavor, since devils food is really like chocolate-light, I use bittersweet chocolate chips with 60% cacao. For this cake, I use 1 1/2 bags. Now here’s thing….you can use any combo of cake mix flavor (dark chocolate-devils food-whatever) and mix with any type of chocolate chips. Sometimes I end up using semisweet because my grocery store is out of the bittersweet chips. For this post, I used mini chocolate chips because the cake cuts cleaner due to the tiny chip size.  When I use mini chips I use 1-12 ounce bag of chips in the cake,with 1/3 cup reserved for garnish, rather than just 6 ounces. Then bittersweet chocolate for the ganache. My favorite combo is what I’ve listed below.

I find that this cake is a little different in how to tell when it’s done. It’s very important that you don’t over bake it or obviously, regardless of how fabulous a recipe you start with, it will be dry and yucky. So, with this cake, I know it’s done when the edges just start to pull in from the pan, the center no longer has a wet appearance, and a cake tester inserted in the center comes out with just a little liquid cake on it. It doesn’t come out with crumb on the tester. As the cake cools it sets up a bit more and it deflates a bit. Don’t worry, it looks absolutely gorgeous when you flip it over on a cake plate and crown it with the glorious ganache!!!

Chocolate-Chocolate Chip Cake topped with Chocolate Ganache

By Kathleen, February 21, 2013

• Total Time: 0 minutes
• Yield: Serves 10

Ingredients:

• Cake:
• 1 (18.5 Ounce) Box - Chocolate or Devils Food Cake Mix- Without Pudding (I use Duncan Hines)
• 1/3 Cup - Sugar
• 8 Ounces - Sour Cream
• 2/3 Cup - Vegetable Oil
• 3 - Large Eggs
• 1 Teaspoon - Vanilla Extract
• 6 Ounces - Bittersweet Chocolate Chips
• Ganache Icing:
• 6 Ounces - Bittersweet Chocolate Chips, at Room Temperature
• 2 Tablespoons - Unsalted Butter, at Room Temperature
• 1/2 Cup - Heavy Cream
• Garnish
• 6 Ounces - Bittersweet Chocolate Chips, at Room Temperature

Instructions:

1. Preheat oven to 350 degrees. Generously spray a 12 cup bundt pan with nonstick cooking spray.
2. In a large mixing bowl, add cake mix, sugar, sour cream, and oil and mix on low speed for 1 minute.
3. Add the eggs, one at a time, blending well after each addition.
4. Increase mixer speed to medium and beat for 4 minutes.
5. Add vanilla and chocolate chips and mix on low speed until the chips are evenly distributed.
6. Pour the batter into prepared pan and bake in preheated oven 60-65 minutes or until a tester inserted into the middle of cake comes out clean.
7. Allow cake to cool in pan then invert onto a cake plate.
8. When cake is cooled, make ganache.
9. In a glass bowl, combine the chocolate and butter.
10. In a small saucepan over medium-high heat, bring the cream to a boil. While cream is heating, microwave chocolate and butter for 30 seconds at 100% power. Immediately pour the cream over the chocolate and butter. Whisk until the mixture melts and becomes smooth.
11. Pour the ganache over the top of the cake. Allow the ganache to set for about 20 minutes, then cut cake and serve.

Strawberry Chocolate Chip Cookies! Seriously YUM. Well, let me up the ante…..How about a soft, chewy, crazy delicious cookie that you can whip up with 6 simple ingredients! Whats not to LOVE? 

I made these for my family for Valentines Day. They were a resounding hit! They loved the soft texture and the wonderful strawberry and chocolate flavor. The color… so adorable!!! Don’t think that these are only for Valentines Day! They’re wonderful for Easter, spring treats, girls birthdays, summer time or anytime you want a simple, super easy, thoroughly delicious, cheery cookie!

One important thing to know before making these. Use a cake mix that doesn’t have pudding in the mix. I think Duncan Hines is the best. My mother in law taught me that 30 years ago and believe me she was an awesome cook and baker!

Btw-I think next time I make these I’m going to try white chocolate chips.

Strawberry Chocolate Chip Cookies

By Kathleen, February 14, 2013

• Total Time: 0 minutes
• Yield: 2 Dozen

Ingredients:

• 1 (18.25 Ounce) Box - Duncan Hines Strawberry Cake Mix
• 1 Teaspoon - Baking Soda
• 2 - Large Eggs
• 1/3 Cup - Vegetable Oil
• 1 Teaspoon - Vanilla Extract
• 1 Cup - Semi Sweet Chocolate Chips

Instructions:

1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
2. In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough. Using a hand held electric mixer, mix just until combined and all of the pockets of dry cake mix are gone.  Mix in the chocolate chips.
3. Drop rounded balls of dough, about 2.5 Tablespoons each, onto prepared baking sheet.  Don't flatten balls. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired.  Make sure the balls of dough are taller than they are wide.
4. Bake for 10 minutes – do not let the cookies get brown.  Allow to cool on baking sheet for 3 minutes; they will  be very soft at first. Transfer to a wire rack to cool completely.

I make my own bread crumbs from toasted sour dough bread just whirled in the food processor. I like a little texture to them. I don’t like how fine the kind you can buy already made at the market.

The original recipe calls for a combination of 4 1/2 cups of White Cheddar and 2 cups of Gruyere or Pecorino Romano cheeses. I have made this recipe countless time using a combo of White Cheddar and Gruyere. It’s amazingly wonderful that way. The blend of cheeses offers a complex and interesting taste. The problem is that while it’s baking it doesn’t smell so wonderful. In fact it just might smell a little stinky. That smell doesn’t play well with my kids.  The White Cheddar is fabulous but I honestly miss the iconic color of yellow cheese that signals my brain that all kinds of mac and cheese deliciousness is headed my way! So to resolve this, I now use a combo of Sharp Yellow Cheddar and Sharp White Cheddar.

Incredible Macaroni and Cheese

By Kathleen, February 10, 2013

• Total Time: 0 minutes
• Yield: Serves 6

Ingredients:

• 8 Tablespoons (1 Stick) - Unsalted Butter
• 2 Cups - Dry Bread Crumbs
• 1/4 Cups - Parmesan Cheese, Grated
• 1/2 Teaspoons - Dried Thyme Leaves
• 5 1/2 Cups - Whole Milk
• 1/2 Cup - All Purpose Flour
• 2 Teaspoons - Salt
• 1/4 Teaspoon - Ground Nutmeg
• 1/4 Teaspoon - Ground Black Pepper
• 1/4 Teaspoon - Cayenne Pepper
• 4 1/2 Cups Divided - Sharp Cheddar Cheese, Shredded
• 2 Cups - Sharp White Cheddar Cheese, Shredded
• 1 Pound - Dried Elbow Pasta

Instructions:

1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread crumbs, Parmesan cheese, and dried thyme leaves in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread mixture, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups Sharp Cheddar Cheese, and 1 1/2 cups Sharp White Cheddar Cheese; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups Sharp Cheddar Cheese, 1/2 cup Sharp White Cheddar Cheese, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

The two ingredients that differentiate Fleming’s Potatoes are jalapeno pepper and leeks. I have to tell you my hubby is a gianormous wimp when it comes to eating anything that has any “heat” to it. Sometimes, too much black pepper in a dish, can make it to spicy for him. That said, never in the probably 100 times I made these yummy potatoes, has he ever so much as even mentioned any spice. The jalapeno simply add a nice flavoring. I do, of course, remove all the seeds and ribs but, if you like some nice spicy heat, just chop it up without removing anything. You might like to add a few more. The leeks are the second ingredient that differ from the Scalloped potatoes I grew up on. My mom always used yellow onion so, here, the leeks just give it a subtle taste twist.

Fleming's Potatoes

By Kathleen, January 29, 2013

• Total Time: 0 minutes
• Yield: Serves 6

Ingredients:

• 1 1/2 Cups - Heavy Cream
• 1 Cup - Half and Half
• 2 Teaspoons - Salt
• 2 Teaspoons - Black Pepper
• 1 - Jalapeno Pepper, Seeded and Finely Chopped
• 3 - Leeks, Cleaned Thoroughly, White Part Only, Thinly Sliced in Half Rings
• 3 Cups - Sharp Cheddar Cheese, Shredded
• 4 Pounds - Russet Potatoes, Peeled and Evenly Sliced into 1/4 Inch Circles

Instructions:

1. Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
2. Heat cream and half and half in a large sauce pan on medium high heat to a simmer. Add salt and pepper.
3. In a large mixing bowl, add jalapenos, leeks and potatoes.
4. When cream is hot, remove from heat, add cheddar and blend until cheese is melted and well combined. Pour cream and cheese mixture over potato mixture. Mix well.
5. Pour potato mixture into prepared baking dish and evenly distribute. Cover with aluminum foil. Bake for approximately 1 1/2 hours or until potatoes are almost completely tender. Remove foil and continue to cook until potatoes are completely tender and browned. If the potatoes aren't browned enough put them under the broiler a few minutes.

Rachael Ray's Southwestern Chili Con Queso Pasta Bake

By Kathleen, January 22, 2013

• Total Time: 0 minutes
• Yield: Serves 4-6

Ingredients:

• 1 Pound - Dried Penne Pasta
• 1 1/2 Pound - Ground Beef
• 1 Tablespoon - Dried Ground Cumin
• 1 Tablespoon - Dried Ground Coriander
• 2 Tablespoon - Dried Chili Powder
• 1/4 Teaspoon - Black Pepper
• 1 - Large Yellow Onion, Chopped
• 4-6 - Large Cloves Garlic, Chopped
• 1 - Jalapeno Pepper, Seeded and Finely Chopped
• 2 Tablespoons - Butter
• 2 Tablespoons - All Purpose Flour
• 2 Cups - Milk
• 2 1/2 Cups - Sharp Cheddar Cheese, Shredded
• 1/4 Cup - Fresh Cilantro, Chopped
• 1 (14 Ounce) Can - Fire Roasted Tomatoes

Instructions:

1. Preheat the broiler to high and position the rack 8 inches from the heat.
2. Bring a large pot of water to a boil.  Salt the boiling water and cook the pasta al dente.
3. While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger.  When the hamburger is almost finished, but still a little pink, throw in the garlic, jalapeño, and onions and finish cooking until the burger is browned and the onion is translucent.  Drain the grease from the skillet and mix in the cumin, coriander and chili powder and pepper.  Take off the heat or turn heat down low.
4. In a medium sauce pot (and you can do this while you're browning the hamburger), melt the butter and add the flour to it.  Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon.  When the cheese has melted, stir in the tomatoes.
5. Once the pasta is cooked, drain it and add it back into the large pot.  Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine.  Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.

:Source: Rachel Ray Via Living Light 

So, here’s my plan for getting this on the table lickity split. I cook my chicken (4 half breasts) the night before so it was ready to go. When I started dinner, I put the brown rice on first, because it always seems to take forever and my family likes it cooked longer than the suggested 40 minutes.  Then, since my chicken is already cooked, it simply requires a quick chop.  The sauce and fabulous buttery cracker topping takes about 5 minutes to put together. A quick 30-40 minutes in a preheated oven and dinners is on! Oh, and by now, my rice is ready too!

My photos don’t do justice to this wonderful chicken casserole recipe. Sorry. Hopefully, next time I make this, the fam wont be banging their knives and forks on the table chanting, “We want dinner, We want dinner….. Yikes! As you can see, all my training in simple, basic manners has been for not!

I LOVE this Chicken Casserole!

Poppy Seed Chicken

By Kathleen, January 17, 2013

• Total Time: 0 minutes
• Yield: Serves 4-6

Ingredients:

• 5 Cups - Chicken Breast Halves, Cooked and Cubed
• 1 Cup - Sour Cream or Plain Greek Yogurt
• 2 Cans - Condensed Cream of Chicken Soup
• 1 Teaspoon - Worcestershire Sauce
• 1/2 Teaspoon - Dried Garlic Powder
• 1 Tablespoon - Fresh Lemon Juice
• 1/4 Teaspoon - Black Pepper
• Topping:
• 2 Cups (about 1 1/2 Sleeve) - Ritz Crackers, Crushed
• 1/2 Cup - Butter, Melted
• 1 Tablespoon - Poppy Seeds
• - Cooked Rice

Instructions:

1. Preheat oven to 350 degrees.
2. Place cubed chicken in a 9X13 casserole dish.
3. Stir together the condensed soup and sour cream. Add the Worcestershire, garlic powder, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
4. In a separate bowl, stir together the crushed crackers, melted butter and poppy seeds. Sprinkle over the chicken and sauce.
5. In the preheated oven bake casserole for 30 minutes or until the top of the casserole is browned and heated through. Serve plain or over rice.

Red Velvet Brownies

By Kathleen, January 13, 2013

Ingredients:

• Brownies:
• 4 Ounces - Bittersweet Chocolate, Chopped
• 3/4 Cup - Unsalted Butter
• 2 Cups - Sugar
• 4 - Large Eggs
• 1 1/2 Cups - All Purpose Flour
• 1 (1 Ounce) Bottle - Red Liquid Food Coloring
• 1 1/2 Teaspoons - Baking Powder
• 1 Teaspoom - Vanilla Extract
• 1/8 Teaspoon - Salt
• Cream Cheese Frosting:
• 8 Ounces - Cream Cheese, at Room Temperature
• 3 Tablespoons - Unsalted Butter, Softened
• 1 1/2 Cups - Powdered Sugar
• 1/8 Teaspoons - Salt
• 1 Teaspoon - Vanilla Extract

Instructions:

1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2.  Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
3.  Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4. When brownies are cool make frosting. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
5. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Icing on top of brownies, and cut into 16-20 squares. Garnish, if desired.

Red Velvet Cake Balls 

 Red Velvet Cupcake’s

 Red Velvet Whoopie Pie’s

Red Velvet White Chocolate Chip Cookies 

Source: Southern Living