White Sheet Cake

If you are looking for a quick and easy dessert to serve after dinner tonight try this super easy White Sheet Cake. All you do is measure, mix, pour and bake. No hand mixer or big table top mixer is required for this one. Hop over to the Sweets and Treats page for the recipe. <a data-pin-config="none" href="//pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.flickr.com%2Fphotos%2Fkentbrew%2F6851755809%2F&media=http%3A%2F%2Ffarm8.staticflickr.com%2F7027%2F6851755809_df5b2051c9_z.jpg&description=Next%20stop%3A%20Pinterest" data-pin-do="buttonPin" ><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a>

Shrimp Shooters

Even though the calendar has just turn the page to March, I have already started thinking and searching for cool menu items for the warmer months. The perfect appetizer to a seafood meal is shrimp shooters. Click over to the appetizer page to see how easy these little delights are to prepare.

Baked Hushpuppies

We are not huge seafood lovers in this family but I know it is good for us so I will make a seafood meal as often as I think my family will stand for it. Last night I made baked tilapia with a very light cracker crumb topping and baked shrimp with a garlic and butter / olive oil seasoning. Sounds good so far, right? So, then I decided that no seafood dinner is complete without hushpuppies on the side. Now, for those of you that have not been introduced to hushpuppies, there are tiny little morsels of cornbread with some seasonings added and deep fried until they are crispy on the outside and a tender little ball of seasoned cornbread on the inside. They are delicious and definately a must have if you are having a seafood meal. For some reason they just go hand in hand. Maybe it's just a southern thing.

Well, since I was trying to go a bit lighter on the calories with this meal I decided I would try baking my hushpuppies instead of frying them. I made up my hushpuppie batter and spooned  them into a mini muffin pan. As I said, hushpuppies are supposed to be crispy on the outside and soft on the inside. To achieve that I first sprayed my mini muffin pan with cooking spray. I use Pam but any brand will do. Then I warmed the muffin pan in the oven for about 3 minutes. Then I spooned the batter into the muffin pan. Warming the pan first started the cooking process and the mini hushpuppies had a crispy crust. They turned out just as I expected. Beautiful. This was a great alternative to deep frying if you are trying to cut back on your calorie intake.

Baked Hushpuppies

1 box of cornbread mix ( prepare as directed on the box)

1 1/2 tablespoons of dried chopped onion

1/2 teaspoon of salt

1/2 teaspoon of pepper

1/2 teaspoon of paprika

Mix just until all ingredients are combined. Do not over mix. Spoon into the prepared mini muffin pan. Then bake in a 400 degree oven for 15 minutes. Enjoy!

Weekend Cinnamon Rolls

At our house weekends are very special. We look forward to them all week. Usually by Tuesday evening my husband or I will start making suggestions of things we can do during the upcoming Saturday or Sunday.  I like to think of them as mini vacations. We all work very hard Monday through Friday so, Saturday and Sunday are spent relaxing and doing fun things.This may seem strange to some of you but, we think working in the yard is fun. I love to mow. I like to think of mowing as getting some cardio. It's just a bonus that getting my cardio is also making our yard lovely. 

The weekend is the time I like to try out new recipes. I would like to be able to tell you every dish I have ever prepared have all been huge hits and my family thinks I am the best cook that ever graced an apron. But, that would be a lie. The truth is some of them have not been received very well. Some of them have failed miserably. A couple of times the tasting of a new dish has sent us running for the phone and calling the pizza delivery man to rescue us from starvation. Oh well, I tried.  Some work and some don't. But, we will never know if we don't try. So, I encourage you to keep trying. Over time you will have many more hits than you have misses and your family will think of you as kitchen greatness. Who knows, someday your family may reward you with a tiara for all your efforts.  (Secretly, I want a sparkly tiara but, don't tell anyone) 

This recipe for cinnamon rolls is definately a keeper. It is one that takes a little patience because you have to wait for the rolls to rise after you put them together. The waiting is the hardest part. But believe me it is well worth the wait. Give it a try this weekend.Who knows, this may be the recipe that gets me that tiara.

Mixed together the brown sugar, pecans and cinnamon. Set aside.

Add a little flour to the rolling surface so it will not stick.

Roll it out in a 8X6 rectangle and brush with butter.

Add the sugar and pecan mixture.

Starting on the long side, roll it jelly roll style. Use a little water to seal edges.

Cut into 1-1 1/2 inch slices and place on a baking sheet to rise. Let rise in a warm area for about 1 1/2 hours until they are doubled in size. This is the hard part. Waiting.........

After they have risen, pour 1/3 cup of heavy cream over the rolls and bake .

M-m-m-m.... the kitchen is smelling pretty wonderful right about now.

Mix the ingredients for the glaze and drizzle over the top of the warm cinnamon rolls.

Here is the detailed recipe.

1 loaf of bread dough - thawed. I used Rhodes brand. But, any brand will be fine.

2T butter - melted

2/3 cup brown sugar

2/3 cup pecan pieces

1- 2 tsp. cinnamon

1/3 cup heavy cream

2/3 cup powder sugar

1 T. milk

Dash of vanilla

Roll dough into a 6x8 rectangle. Brush with the melted butter. Combine the brown sugar, nuts and cinnamon. Sprinkle over the dough. Starting on the long end, roll the dough jelly roll style.. Moisten the edge with a bit of water to seal. Cut into 20 slices. Place the rolls on a cookie sheet and allow them to rise for 1 1/2 hour or until the are doubled in size. Pour the cream over the rolls. Bake at 350 degrees for 25 minutes. Combine the powdered sugar, butter and vanilla. ( I double this part of the recipe) Drizzle of warm rolls. Enjoy!

Stabilizing Whipped Cream

Close your eyes and imagine with me for just a moment...You've just had a wonderful dinner at your favorite restaurant. Your tummy is so full you have convinced yourself you will probably not have to eat again for a week.Then your waitress stops by your table with a tray filled with the most delicious mouth watering desserts you have ever seen. In her sweetest, most innocent voice she says those famous last words, " have you saved room for dessert?"  Before you know it, you are hearing yourself order dessert.
Have you ever wondered how a restaurant keeps their whipped cream turning into a watering mess? Today I am going to show you how to make whipped cream that will last longer than 24 hours.

Unflavored Gelatine

2 tablespoons of cold water in a microwave safe bowl . Sprinkle 1 tsp of unflavored gelatine over the top of the water. Do not stir. Just allow the water to soak up the gelatine. Then place the bowl in the microwave and heat abour 20 seconds on high until the gelatine is melted. Set aside. Now add 1 cup of whipping cream to a mixing bowl. Using the electric mixer, whip on low for a couple of seconds turning it to high. Gradually add 3 tablespoons of sugar. You can use regular granulated sugar or powdered sugar. I like to use powered sugar. I think it makes a smoother fluffier whipped cream. When the cream has whipped to the stiff peak stage whip in 1 teaspoon of vanilla. Now it is time to stabilize the cream. With the electric mixer on a low setting, in a slow and steady stream pour in the melted gelatine just until it is stirred in. It will just take a couple of turns of the mixer and you are done. This is very easy. You can now add your whipped cream to your favorite dessert.. The stabilized whipped cream will last a few days in the refrigerator before it begins to separate and turn watery.   

before whipping

after whipping

Stabilized Whipped Cream Recipe
1 cup heavy whipping cream
2 Tablespoons cold water
1 teaspoon unflavored gelatine
1 teaspoon vanilla extract
Using an electric mixer, add whipping cream. Gradually add the sugar. Beat well after each addition. When it is at the stiff peak stage add the vanilla. Then slowly add the melted gelatine. Store in the refrigerator. 



Homemade Vanilla Extract

I have been baking and using vanilla for more years than I care to admit. I used the brand vanilla that my mother used. I never gave it a second thought. Since, I always thought my mother was the smartest woman that ever lived, I never questioned her brand of vanilla. But, last winter I actually read the ingredients on the vanilla box. I must have been really bored that day. The box boasted it was "pure" vanilla. Oh, it had alcohol and extracts of the vanilla bean. But, it also contained water, sugar, caramel coloring and a couple of things that I couldn't even pronounce. That started the wheels in my brain turning. How could something be pure if it contains so many ingredients? After a bit of research I discovered it was not hard to make vanilla. You just have to be patient because it does take at least 6 months for vanilla beans to steep in alcohol before it can extract enough of the flavor to be used in baking. If you don't give it enough time you just make flavored vodka.
Now, patience is not one of my virtues but, I decided it would be worth the wait. So, I bought a good quality vodka and lots of vanilla beans. If you purchase vanilla beans at the grocery store you will pay about $8.00 for 3 beans. So, you need to find a good source on the internet and purchase them in a very large quantity. Simply split the beans down the side and put them in the vodka. Store in a cool dark place. Shake occasionally to keep things stirred up a bit. The minimum wait time is six months. Your patience will be rewarded with the purest vanilla you have ever smelled. It is simply devine. I love the word devine. Using it  makes me feel very sophisticated.
Making you own vanilla is not hard to do. If you want more complete instructions, hop over to http://www.howtomakevanilla.blogspot.com/. Give it a try. It is well worth the wait. Simply devine!

Deep Dish Pan Pizza

Deep Dish Pan Pizza is so easy to make. All you need are a  few basic ingredients. 1 loaf of frozen bread dough - thawed, 1 jar of your favorite pizza sauce ( I used Ragu), and Shredded Mozarella cheese. You can stop right here and you have all the makings for a delicious cheese pizza. But, we prefer our pizzas with a few more toppings. I added Pepperoni slices, some chopped vegetables (onion,  tomato,  black olives, green bell pepper) and a small can of sliced mushrooms.
Take your bread loaf out of the refrigerator and allow it to thaw and rise for a few hours. Our house stays a bit on the cool side so it took about 6 hours for the bread to thaw and rise.  When the bread dough is completely thawed and has doubled in size you are ready to build your pizza. Liberally oil you cast iron skillet. I use a 12 inch skillet. Place the bread in the oiled skillet and  using your hands flatten the risen bread loaf. You will  need to continue to press the bread dough into the shape of the skillet. Don't be afraid to really press as much of the air out as you can. As it cooks it will rise again. After you have pressed the dough around the pan it is time to add your toppings. This is the fun part. You can get creative and add anything you like. For this pizza we added about 3/4 cup of pizza sauce and spread it round. Don't add your toppings all the way to the edge. Leave about 1/2 of an inch for the crust. Then, we added as small layer of  mozzarella cheese. Next came the pepperoni, onions, bell pepper, tomatoes, mushrooms, and olives. Then, we added a bit more cheese. Bake the pizza in a preheated 375 degree oven for approximately 30 minutes. Check it after 20 minutes for desired doneness. The perfect doneness for us was 30 minutes. It was the best pizza. Much better than call out and deliver pizza and it was a fraction of the cost too.