This cake is an old recipe with a new twist. I learned how to make this Pumpkin Spice Cake years ago at a Pampered Chef Party and it has always been a great go to recipe when you need a fast dessert/coffee cake. Today I decided to spruce up the recipe by adding a streusel topping along with a drizzled icing on top. The streusel topping and icing added to the flavor of the pumpkin and was a big hit.
Yesterday when I fixed the Chicken and Wild Rice Salad I decided to make some Cheese-Garlic Biscuits to go with the meal. The best recipe is actually on the Bisquick box. It is so easy and taste almost like the Red Lobster Cheddar-Bay Biscuits. You can find the original recipe on the Betty Crocker website. Try them for yourself and see if you love them as much as we do!
2 Cups Original Bisquick® mix
2/3 Cup milk
1/2 Cup shredded Cheddar cheese (2 ounces)
2 Tablespoons butter or margarine
1/8 Teaspoon garlic powder
Heat oven to 450ºF. Mix Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
While biscuits are baking, stir together butter and garlic powder; brush over warm biscuits.
The weather is getting warmer and that means it is salad time for dinner! Quick, easy and the best part is not heating up the kitchen. This recipe was given to me my a sweet young mom from our church and is a crowd pleaser! I substituted chicken breast tenders instead of chicken breast and did not use mushrooms this time.
2 Packages Uncle Ben's Wild Rice
4 Chicken Breast, Cooked, Cubed
2 Cups Chopped Celery
1 Cup Green Pepper
8 oz Fresh Mushrooms (Optional)
1 Cup Mayonnaise
1 Package Italian Dressing Mix
1/3 Cup Olive Oil
1/3 Cup Red Wine Vinegar
6 oz Artichokes (Drained)
Prepare rice according to directions on the box but only use 1 packet of seasoning. While rice is cooking, place all the ingredients for the dressing in a food processor and mix throughly.
Mix rice, chicken, celery, and green pepper in a large bowl. Add dressing and mix. Refrigerate until ready to eat. Add mushrooms before serving.
I went to a Mother's Day luncheon this past weekend and they served the most delicious spinach salad with strawberries and poppy seed dressing. I have been craving it ever since! So today I brought home some fresh strawberries and found an easy recipe for Poppy Seed Dressing. You can find the original recipe here. For the salad I used fresh spinach leaves topped with sliced strawberries and then sprinkled chopped pecans on top. I then drizzled the poppy seed dressing over the salad and enjoyed a great lunch!
1/3 cup white sugar
1/2 cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds
In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.
Yesterday I made my Spinach Penne Rigate Pasta and added a new ingredient that took the recipe to a new level of taste. I received a free coupon for a sample of the new Philadelpia Cooking Cream a few weeks ago and decided to try it in my pasta recipe. I added it to the mixture of pasta and cottage cheese. I then layered the mozzarella cheese instead of including it in the pasta mixture. We had it for lunch today and the overall opinion was that it added to an already great recipe! Thanks Kraft! Hope you will try it soon!
I love this time of year when the fresh tomatoes start arriving at the Pee Dee State Farmer's Market and I couldn't resist bringing some home from my last visit. About the same time I found this wonderful recipe for a tomato-corn pie and just had to try it with my fresh tomatoes.
3/4 Cup whole-wheat pastry flour
3/4 Cup all-purpose flour
1/2 Teaspoon salt
1/2 Teaspoon ground pepper
1/3 Cup extra-virgin olive oil
5 Tablespoons cold water
3 Large eggs
1 Cup low-fat milk
1/2 Cup shredded sharp Cheddar cheese, divided
2 Medium tomatoes, sliced thin
1 Cup fresh or frozen corn kernels
1 Tablespoon chopped fresh thyme or 1 Teaspoon dried
1/2 Teaspoon salt, divided
1/4 Teaspoon pepper
1. To prepare crust: Combine whole-wheat flour, all-purpose flour, salt, and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap dough in plastic and chill in the refrigerator for 15 minutes.
2. Preheat oven to 400°F.
3. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil (or paper) and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
4. To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
5. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.
I will say that I was in a hurry so I used store bought pie crust but included the recipe for the crust. Because I only had regular frozen pie crust and not deep dish I ended up tweaking the recipe to make two pies. I can say that it is as delicious as it looks!