With me not being able to stand long in the kitchen with this bad foot, Ive been using shortcut recipes and such, nothing too involved so standing time is minimal. And after being down for so long and not really being interested in cooking, I like that my desire for better stuff is coming back. So I decided to post these recipes anyway even tho they are boxed stuff or ez stuff. After all, sometimes we all need a good shortcut.
is my bfs Birthday cake. This turned out sooooo good he ate two pieces
that nite and asked for some in his lunch. I don't think this will last
much longer as hes been doing that pattern daily. Yes it is THAT good.
I wanted to bake from scratch and that didn't happen. I just couldn't
stand very long. So I took a box of cake mix and made a pudding cake.
Its a pretty standard recipe that many people know but for those that
don't here it is...
1 box cake mix
1 small box instant pudding (pair flavor with cake)
1/4 cup oil
1 cup water
all ingredients on med. speed for 2min. Pour into greased and floured
pans. I used a bundt pan but you could use layer cake pans too. Bake at
350 degrees for 45-55min. Cool in pan for 5min. then turn out on rack to
I used an orange cake mix. Its very hard to find
these days. But we just love it and I only have one box left. Not sure
where Ill get it then. And I used lemon instant pudding cuz its what I
had here. I tasted the batter tho and to me it wasn't orange enough so I
added about a half tsp. orange extract.
If you cant find orange
cake mix you could still do this and add more extract and some food
coloring if you wanted it to be orange.
2c. chocolate chips
1c. heavy cream
used 1c. semisweet chips and 1c. 60% dark chocolate chips so it
wouldn't be real sweet. It was the perfect balance for this cake.
the cream to boiling and pour over the chips in a bowl. Stir well to
melt the chips. I added a bit of vanilla at this point. You could add
other flavors or a bit of liqueur. You can chill it till its a
spreadable consistency and frost the cake.
For my cake, I
chilled it just till it began to thicken, then drizzled it over the cake
letting it puddle here and there. The frosting will harden up in time. I
found this ratio to be the perfect one for making ganache. Ive tried
others and they often stay too soft when rm. temp. This is firm enough
that you could make nice truffles and they would stay firm if not
refrigerated. I like that cuz often you keep them chilled and they get
too soft to handle when put out to eat. It thickened nicely on the cake
And last night I made a BBQ Meatloaf. Ive searched for
yrs for a meatloaf recipe to really love. I have one I use alot that I
like but its ok. I tried this one last nite and omg.......its awesome.
The man requested the leftovers in a sandwich for work today so I know
its good. I used Sweet Baby Rays BBQ cuz that's what I had on hand
right now . Here is where I found the recipe.. http://www.canyoustayfordinner.com/2011/03/09/honey-barbecue-meatloaf/ but Ill also post it here.
Honey Barbecue Meatloaf serves 4
1 lb 90% lean ground beef (I used what I had 80%)
1 slice white bread, ground to crumbs in food processor -or- ½ cup bread crumbs( I used reg. bread crumbs)
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
3/4 cup smoky barbecue sauce, divided
2 tablespoons honey, divided
1 teaspoon salt
1 teaspoon black pepper
Toss one slice of soft white bread in your food processor and grind it into crumbs.
a large bowl, use your hands to mix together the ground beef, fresh
bread crumbs, 2 tablespoons Worcestershire sauce, the spicy brown
mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and
Shape the mixture into a long, thick log and place in
an oiled baking dish. Be careful not to pack the meat too tightly or
you’ll end up with a very dense, tough loaf.
In a small bowl, whisk
together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2
teaspoons Worcestershire sauce. Spread half of this mixture evenly all
over the meatloaf. Reserve the other half for serving.
Bake for about 45 minutes at 350 degrees. Slice and drizzle with reserved honey barbecue sauce.
used a bit more meat than she called for, maybe a 1/2lb more. Next time
Ill add an egg to bind it better. I think that's why I had some trouble
getting slices. But its ok. It was delish. I also screwed up and put
all the Worcestershire in the meat mix. I was going back and forth to
the computer and with my bad foot, it was starting to get to me. But I
don't think it really made a difference. This is one I WILL make again.