Easy Marble Bundt Cake Recipe!!!

Ingredients:

1 box of your favorite yellow cake mix

1 cup of flour – sifted

½ cup sugar - sifted

1 tsp. baking powder - sifted

3 eggs

4 tablespoons butter

½ cup sour milk – let fresh milk plus tsp. of vinegar sit for 15 minutes

1 tsp. vanilla

Marble Mix:

1 tsp. instant coffee

1 tablespoon cocoa powder

1 tsp. brown sugar

1 tablespoon honey

1 tablespoon water

Preheat Oven 350 degrees:

In a mix-master combine all of the sifted ingredients plus the butter and mix on low speed.

In a separate smaller bowl combine the eggs, milk and vanilla and gently blend with a fork. Add the wet ingredients to the dry ingredients while on a low speed.

Butter a bundt pan.

In a small bowl combine all of the ingredients for the marble mix and stir.

Place the batter in the bundt pan. The batter will be thick, don’t worry.

Drizzle the marble mix over the cake and cut through the batter with a knife to incorporate the marble.

Bake 35-40 minutes or until the toothpick test comes out clean.

This is a perfect cake to serve with a good cup of coffee.

With Love,

Catherine

xo

Key Lime Pie!!!

Key Lime Pie

Adapted from: Woman’s World Magazine

Prep Time: 10 minutes

Cook Time: 20 minutes

For crust you will need:

1 cup graham cracker crumbs

5 tablespoons butter, melted

A pinch of cinnamon

3 tablespoons sugar

For filling you will need:

1 can (14 oz.) sweetened condensed milk

4 egg yolks

Juice of 4 small limes

3 tablespoons sugar

2 cups whipping cream

2 teaspoons confectioner’s sugar

Preheat oven to 300 degrees.

Mix cracker crumbs, sugar, cinnamon, and butter. Press into a 9-inch pie plate. Beat together milk, egg yolks, sugar and lime juice; pour into crust. Bake pie for 18-20 minutes or until filling is set. Let cool, and refrigerate before serving.

For whipped topping, in the bowl of your electric mixer, beat cream until soft peaks form. Add confectioner’s sugar and keep beating cream until peaks are stiffer. Serve each slice with whipped topping.

Enjoy!

With love,

Tammy♥ & Catherine

Pear and Cranberry Cobbler!!!

Ingredients:

For the Filling:

5 pears – peeled and sliced

14 oz. can of whole cranberry sauce

¾ cup sugar

1 tablespoon flour

Combine in a saucepan the above ingredients and allow mixture to simmer on low to thicken.

For the Crust:

Make (2) of these crusts or double this recipe. I find it easier to make two separate doughs.

1 ¾ cups flour – sifted

1 tablespoon sugar

3 tsps. Baking powder

5 tablespoons butter

¾ cup milk

Preheat Oven 350 degrees:

Cut butter into the dry ingredients and work with fingers to incorporate. Make a well in the center. Add all of the milk. Combine the dough with the milk using your hands or stir until it loosens from sides.

Place dough onto a lightly floured surface and quickly and gently knead.

Roll with a lightly floured rolling pin, until the dough has a desired thickness.

Place dough in an 8 x 8 buttered baking dish. Add the fruit and top with the second dough.

Bake for 30-35 minutes.

Serve with whip cream and a good cup of coffee or tea.

With Love,

Catherine

xo

Cocoa Krispies ~ “Brownies”!!!

Ingredients:

6 cups Cocoa Krispies Cereal

4 cups mini marshmallows

½ cup whole almonds

½ cup shredded coconut

¼ cup chocolate chips

4 tablespoons butter

In a food processor combine the almonds, shredded coconut and chocolate chips. Give a few good chops, leaving the mixture slightly coarse.

In a large frying pan melt the butter over a gentle heat. Add the marshmallows and begin to melt them.

Add the Cocoa Krispies and the mixture from the food processor and toss.

Butter a baking pan and smooth the mixture in the pan.

Preheat Oven 350 degrees:

Bake for 5-6 minutes to completely set this mixture.

Let this completely cool before slicing.

What a fun and delicious dessert.

With Love,

Catherine

xo

Coffee and Jalapeño ~ Marinated Sliced Pork!!!

Ingredients:

1½ lbs. boneless pork loin – sliced thin

Marinade:

1 jalapeño – sliced with seeds

½ cup cold black coffee

2 tablespoons apricot jam

1 tablespoon brown sugar

½ tsp. salt

¾ tsp. ground cumin

Juice of 2 limes

Combine all of the ingredients for the marinade and place the sliced pork in the marinade.

Refrigerate the marinating pork for at least one hour or longer.

Heat a griddle and place the marinated pork slices on the hot griddle. Turn the slices once to get a beautiful grilled color on both sides.

Place the pork on a platter and squeeze a little lime and a few dashes of salt over the pork.

This is a great way to serve pork with a beautiful side salad.

With Love,

Catherine

xo

Stuffed Boneless Pork Chops!!!

Ingredients:

Boneless Pork Loin – slice each pork chop about 2 inches thick

This recipe is for approximately 5-6 pork chops.

Coating:

½ cup of flour

½ cup cornmeal

2 eggs

Vegetable oil – for frying

Stuffing:

Healthy handful of fresh Italian parsley

5 – Sun dried tomatoes

¼ cup grated Romano cheese

5 cloves of garlic

4 slices of bread - toasted

Olive oil - a drizzle

Place all of the ingredients for the stuffing in a food processor and give a few good chops, leaving the stuffing slightly coarse.

Carefully slice a pocket in the pork chop for stuffing.

In a shallow dish combine the flour and cornmeal and in another shallow bowl the egg -wash.

Dip the pork chops first in the cornmeal-flour and then in the egg-wash and back in the cornmeal-flour dish.

Next fill each chop using a teaspoon.

Heat a large frying pan with about one inch of vegetable oil.

Carefully, place the prepared pork chops in the hot oil. Turn the chops only once to cook on each side to a beautiful golden color.

You may finish cooking the chops in a 350 degree oven, after both sides are golden, for a few minutes.

These chops are delicious and make any dinner a celebration.

With Love,

Catherine

xo

Onions and Beans with a “Kick”!!!

Ingredients:

2 Spanish onions – sliced

29 oz. can of cannellini beans - drained

5 cloves of garlic – chopped

1 healthy handful of Italian parsley – chopped

16 oz. of your favorite salsa

1 jalapeño – sliced with seeds

Dashes of: salt

Black pepper

Dried oregano

Chili powder

½ tsp. ground cumin

¼ cup of vinegar

¼ cup honey

1 tsp. brown sugar

Olive oil for drizzling

Heat a large cast iron frying pan and place the onions in the dry frying pan. Cook until the onions start to turn a beautiful golden color.

Add a drizzle of olive oil to the pan and add the jalapeño and garlic to sauté along with the onions, until the garlic is fragrant.

Add the parsley and toss. Add the salsa, drained beans and spices.

Simmer on a gentle heat for a few minutes.

In a small bowl combine the vinegar, honey and brown sugar and stir. Add this mixture to the pan and toss. Continue to cook on a low heat for another minute or two.

This is great served as a side, topped over rice or noodles or even over a beautiful salad.

With Love,

Catherine

xo

Brown Sugar Crumb Topping Blueberry Muffins!!!

Ingredients:

1¾ cups flour – sifted

¼ cup sugar

1 tablespoon baking powder

2 eggs

3 tablespoon butter

¾ cup sour milk – (add 1 tbs. vinegar to milk and let sit for 15 minutes)

1 cup frozen blueberries lightly floured

Topping:

¼ cup brown sugar

3 tablespoons butter

3 tablespoon flour

Preheat Oven 350 degrees:

In a mix-master combine the eggs, sour milk and butter and mix until combined.

In a separate bowl combine the sifted flour, baking powder and sugar.

While the mixer is on low slowly add the dry ingredients to the wet ingredients.

Dust the blueberries with flour and gently fold into the batter.

Place in greased muffin tins or cupcake cups.

Bake 20-25 minutes.

These muffins are just the best! You will be glad you have one for your coffee or tea.

With Love,

Catherine

xo

Macaroni with Mushrooms and Chickpeas!!!

Ingredients:

29 oz. can of chickpeas – drained

1 quart of button mushrooms – sliced

5 cloves of garlic – chopped

1 bunch of fresh Italian parsley – chopped

1 bunch of scallions – chopped

¾ cup of chicken broth

¼ cup of wine

1 tablespoon of butter

Dash of salt

Black pepper

Red pepper flakes

Fresh grated Romano cheese

Olive oil

1 lb. of your favorite macaroni

Heat a large frying pan with a drizzle of olive oil. Add the chickpeas and mushrooms. Sauté the chickpeas and mushrooms on a medium to gentle heat, for a minute or two, until the mushrooms get a slightly rich and healthy color.

Add the scallions, garlic and parsley and continue to sauté for another minute or two.

Add the wine and the chicken broth. Add the butter and seasonings to taste. Continue to sauté on a gentle heat.

Prepare the macaroni as directed.

Drizzle olive oil on a serving platter and plate the macaroni. Add the mushrooms and chickpeas. Top with a drizzle of olive oil, red pepper flakes and fresh grated Romano cheese.

This is a gourmet meal without the gourmet price!

With Love,

Catherine

xo

A Simple Cake!!!

Ingredients:

3½ cups flour – sifted

1 tsp. baking powder

3 eggs

1 cup sugar

1 tablespoons orange marmalade

½ cup butter

1 cup sour milk – (sour milk; add 1 tablespoon vinegar to milk and let stand -15 minutes)

Preheat Oven 350 degrees:

In a mixing bowl combine all of the dry ingredients.

In a mix-master combine the eggs, sugar, marmalade and butter. Mix these ingredients until smooth and creamy.

Slowly add the sour milk and dry ingredients, alternately.

Butter a bundt pan and evenly pour the batter in the pan.

Bake 30-35 minutes or until the toothpick test comes out clean.

My serving suggestion is, fresh whip cream and fresh strawberries and don’t forget a good cup of coffee.

With Love,

Catherine

xo

Chili Bake!!!

Ingredients:

2 lbs. ground beef

Chili:

29 oz. can red kidney beans – drained

5 cloves of garlic - chopped

1 Jalapeño – sliced with seeds

1 onion – sliced

1 bunch Italian parsley – chopped

1 pint tomatoes - chopped

Dashes to taste of - paprika

Ground cumin

Salt

Ground black pepper

Garlic powder

Chili powder

Hot curry

Oregano

~

4 oz. cheddar cheese – shredded

1¼ cup milk

3 eggs

1 cup Bisquick

½ cup cornmeal

Olive oil

In a frying pan cook the ground beef and drain all fat. Set the cooked meat aside while preparing the chili.

Heat a sauce pan with a drizzle of olive oil. Add the garlic, Jalapeño, onion and parsley. Sauté until the garlic is fragrant and the onion soft.

Add the tomatoes and beans. Add the seasonings and cooked ground beef.

Preheat Oven 350 degrees:

Place the chili in a baking pan.

In a bowl combine the milk, eggs, Bisquick, cornmeal and shredded cheddar cheese and mix.

Pour this mixture over the chili.

Bake for 30 – 35 minutes.

This is a fun and delicious meal served with a beautiful side salad.

With Love,

Catherine

xo

Parmesan Cornmeal Biscuits!!!

(Adapted from Giada De Laurentiis)

Ingredients:

1½ cups flour

½ cup cornmeal

Dash of salt

1 tbsp. baking powder

1 tsp. baking soda

4 tbsp. butter

2 cups grated parmesan cheese

½ cup finely chopped green onions

1 cup sour milk – for sour milk add 1 tablespoon of vinegar to milk and let it sit for 15 minutes.

½ cup olive oil

Preheat oven to 350 degrees:

In the bowl of your stand mixer, combine all ingredients until a fine and sticky dough forms.

Drop the dough by the spoonfuls onto greased baking pans or parchment paper lined pans.

Bake for 18-20 minutes or until golden. Let cool for a few minutes and serve!!

These biscuits complete any meal!

With Love,

Catherine

xo

Six Pears and an Apple Pie!!!

Ingredients:

Filling:

6 pears – peeled and sliced

1 apple – peeled and sliced

½ cup sugar

1 inch piece of fresh ginger – grated

½ cup flour

Zest of ½ lemon

1 tablespoon lemon juice

Graham Cracker Crust:

8-10 sleeves of graham crackers

5 tablespoons butter

2 tablespoons brown sugar

Topping:

½ cup flour

6 tablespoons butter

4 tablespoons brown sugar

Preheat Oven 350 degrees:

In a food processor place the graham crackers, butter and brown sugar. Process until the butter is combined and then press into a pie plate.

Place the pie crust in the oven for 10-15 minutes, then remove and let cool.

Combine all of the ingredients for the filling in a bowl. Place the filling in the pie crust.

For the topping combine the flour, butter and brown sugar in a bowl and crumble this with your fingers, until it is in little bits. Place this mixture on top of the pie.

Bake for 30-35 minutes.

Top the pie with fresh whip cream.

This is a refreshing and delicious dessert.

With Love,

Catherine

xo

Asian Style Marinated Pork Pieces and Noodles!!!

Ingredients:

2 lbs pork - sliced thin or cubed

Marinade:

4 cloves garlic, crushed and chopped

Zest of ½ orange

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

1 tablespoon Hoisin sauce

1 teaspoon ground fresh chili paste

Juice of ½ lime

1 teaspoon sesame oil

2 tablespoons sesame seeds

Fresh Cherry Tomato Sauce:

1 bunch scallions - chopped

4 cloves garlic - chopped

½ red onion, chopped - sliced

1 pint cherry tomatoes

Healthy handful of parsley

1 piece of ginger – grated

Dashes for salt

Black pepper

Red pepper flakes

Dried oregano

1 lb. of your favorite noodles

Olive oil

Combine all of the ingredients for the marinade in a bowl. Add the pork and refrigerate for at least one hour.

Preparing the Sauce:

Place tomatoes and parsley in a food processor and give a few good chops.

Heat a medium sized frying pan with a drizzle of olive oil. Add the sliced onion, ginger and garlic. Sauté until the garlic and ginger are fragrant and the onion softens.

Add the tomatoes and parsley and continue to gently simmer while sautéing the pork.

Add the seasonings to taste.

Pork:

Heat a large frying pan with a drizzle of olive oil.

Carefully place pieces of the pork in the heated frying pan. Do not overcrowd the pan.

Sauté until the pork is a beautiful golden color is reached and the pork is cooked.

Prepare the noodles as directed.

Add the pork to the sauce.

Drizzle a little olive oil on a serving platter. Plate the noodles on the platter, top with the sauce and gently toss.

This is a tasty and unique dish for any night of the week.

With Love,

Catherine

xo

Sautéed BBQ Chicken Breast!!!

Ingredients:

3 lbs. boneless chicken breast – sliced

Olive oil

Vegetable oil

Fresh Italian parsley – for garnish

BBQ Marinade:

½ cup ketchup

¼ cup vinegar

1 tablespoon brown sugar

¼ cup Worcestershire Sauce

6 cloves garlic – chopped

Dashes to taste of:

Paprika

Cumin

Black pepper

Salt

Combine all of the ingredients for the marinade in a large bowl.

Place the sliced chicken breast in the bowl with the marinade and refrigerate for at least one hour.

Heat a large frying pan with a drizzle of olive oil and about a quarter of an inch of vegetable oil.

Carefully place the chicken strips in the hot oil to sauté to a golden color on each side.

Place in a platter and garnish with fresh Italian parsley.

This is easy and sure to delight with the taste of summer.

With Love,

Catherine

xo

Artichoke Heart Sauce with Pork!!!

Ingredients:

9 oz. box of frozen artichoke hearts

29 oz can of crushed tomatoes

1 onion – sliced

6 cloves of garlic – chopped

¼ cup of wine

Pinch of sugar

Black pepper

Salt

Ground oregano

Paprika

Red pepper flakes

Left over pork or beef slices

Olive oil

Romano cheese for grating

1 lb. of your favorite spaghetti

Defrost the artichoke hearts.

Heat a sauce pan with a drizzle of olive oil. Add the onion and the artichoke hearts. Sauté until the onion is slightly clear and the artichoke hearts get a little golden color. Add the garlic and continue to sauté until fragrant.

Add the crushed tomatoes and continue to gently simmer.

Add the pinch of sugar and all of the seasonings. Add the left over pork or beef slices. Add the wine and continue to gently simmer for at least one hour.

Prepare the spaghetti as directed.

Drizzle a litle olive oil on a serving platter. Lift the cooked spaghetti from the water and place the spaghetti on the platter. Drizzle a little more olive oil on top of the spaghetti. Top with a few dashes of red pepper flakes and toss. Top with the sauce and grating cheese and toss.

This is easy to make and delicious way to use up left over meat. Serve this dish with a colorful tossed salad and a good loaf of bread.

With Love,

Catherine

xo

Warm Red Cabbage Salad!!!

1 head of red cabbage – sliced thin

1 bunch of scallions - chopped

1 jalapeño – sliced with seeds

2 inch piece of ginger – sliced

3 stalks of celery – sliced

5 cloves of garlic – sliced

1 tsp. sesame oil

Drizzle of olive oil

Dressing:

3 tablespoons soy sauce

2 tablespoons orange marmalade

½ tsp. salt

1 tsp. sugar

2 tablespoons vinegar

Heat a large frying pan with the sesame oil and a drizzle of olive oil. Add the ginger, jalapeño, celery, scallions and garlic to gently sauté.

Add the red cabbage and allow the cabbage cook down partially. Remove to a large salad bowl.

Combine the ingredients for the dressing and add to the salad. Adjust the ingredients for the dressing to taste.

This is a delicious salad served warm or cold.

With Love,

Catherine

xo

Citrus Grilled Pork!!!

3 lb. boneless pork loin – sliced thin

Marinade:

Juice of 2 limes

Juice of 1 lemon

Juice of 1 orange

5 cloves of garlic – chopped

½ tsp. ground cumin

½ tsp. paprika

½ tsp. black pepper

½ tsp. coriander

½ tsp. salt

½ tsp. ground cloves

3 tablespoons soy sauce

Slice pork.

Combine all of the ingredients for the marinade and place the pork in the marinade.

Place the pork in the refrigerator for at least one hour.

Heat a griddle and place the pork slices on the hot griddle to grill to a beautiful golden color.

This pork is has a delicious fresh flavor.

With Love,

Catherine

xo

Creamy Spinach and Spaghetti!!!

Ingredients:

8 oz. cream cheese

9 oz. package frozen creamed spinach

½ cup milk

1 cup chicken broth

5 cloves garlic

2 oz. can anchovies in olive oil

Juice of ½ lemon

¼ cup wine

Red pepper flakes

Olive oil

1 lb. of your favorite spaghetti

Thaw the creamed spinach.

In a food processor place the spinach, milk, garlic cloves and cream cheese. Process this until smooth and creamy.

Place a drizzle of olive oil in a semi deep pan and gently heat.

Next place the anchovies with the oil and lemon juice in the food processor and process until smooth. Add this mixture to the pan and continue to heat gently.

Add the chicken broth, wine and red pepper flakes; continue to gently heat on low.

Prepare the spaghetti as directed.

Place the spaghetti in a serving platter and top with a drizzle of olive oil and more red pepper flakes. Add the creamy spinach sauce and gently toss.

This is a gourmet taste without the gourmet price!!

With Love,

Catherine

xo

Birthday Dinner!!

Fried Boneless Chicken Thighs!!

12 boneless chicken thighs

Vegetable oil for frying

Coating:

1 cup all-purpose flour

3 eggs beaten – with a splash of water

½ cup corn meal

½ cup all-purpose flour

½ cup crushed Special K Cereal

Seasonings to Taste:

¼ tsp. Paprika

¼ tsp. Salt

¼ tsp. black pepper

¼ tsp. curry powder

¼ tsp. ground cumin

Set up three shallow bowls; one for the all-purpose flour, one for the beaten eggs and one for the combination of the flour, corn-meal and crushed Special K Cereal.

Add the seasonings to the bowl with the combination of the flour, corn-meal and Special K cereal.

Dip the chicken first in the flour, then the egg wash and finally in the bowl with the mixture of flour, cornmeal and Special K.

Heat a large frying pan with about ¾ inch of vegetable oil and carefully add the prepared chicken thighs to the hot oil. Do Not over-crowd the pan. When the thighs are crispy on one side carefully turn over to finish cooking.

Set cooked thighs on a plate with paper towels to absorb any excess oil.

This chicken dinner will please the crowd.

With Love,

Catherine

xo

Birthday Potatoes!!

Ingredients:

5 lb. bag of potatoes – peeled and sliced

Vegetable oil – for drizzling

Olive oil – for drizzling

Seasonings:

Salt

Pepper

Garlic powder

Chili powder

Paprika

Preheat Oven 350 degrees:

Slice the potatoes and pat dry with a paper towel.

Place potatoes in a baking dish and drizzle with a little vegetable oil and a little olive oil.

Sprinkle with the suggested seasonings to taste.

Bake 40-45 minutes until nice and crispy.

These potatoes make any meal a party~

With Love,

Catherine

xo

Birthday Dip!!

Mango, Basil and Yogurt Dip!

Ingredients:

2 mangos

4 cloves of garlic

Healthy handful of fresh basil

6 oz. vanilla yogurt or plain yogurt

1 tablespoon of vinegar

¼ teaspoon salt

Place the peeled mangos, garlic, basil, vinegar, salt and yogurt in a food processor and process until desired consistency.

This is a terrific dip for oven fried potatoes, fried chicken or chips.

With Love,

Catherine

xo

CookEatShare:

Fried Boneless Chicken Thighs!!
Oven Fries!!!
Mango, Basil and Yogurt Dip!

A Strawberry Tart for my mother

It may not yet be official on the calendars, but in our home, the word is out- Spring is finally upon us.

Overnight spring had sprung, with bouquets of wildflowers and tea roses adorning the home, each room, more abundant than the next. Spring had a reason for coming early. A little birdie whispered sweetly in Mother Nature’s ear that a very special someone had a very special birthday! ;) And as if Mother Nature was sending her own birthday surprise, brilliant sunlight poured down from the beautiful clear skies above. It was a perfect morning, a perfect afternoon, and subsequently, an absolutely stellar evening.

It seemed like the day only got better as the hours passed by, as it should be. Paper lanterns and twinkling lights hung everywhere. The family gathered in the kitchen where we took part in preparing a delicious birthday feast to classics like Alberta Hunter, Louis Armstrong and Scott Joplin. It was a night of utter perfection that I only wish had lasted longer than it did.

Beautiful memories were made that shall be carried in our hearts for years to come. I will always cherish the evenings spent with my family, laughing together on end, sipping coffee late at night, and sharing slices of this Strawberry Tart.

All that is left to say is, Happy Birthday Mom! I love you more than words could ever properly express, and cherish every day I am blessed to spend with you. 

 Now, shall we bake?!!

Strawberry Tart

(Adapted from Reader’s Digest: Creative Cooking)

Prep Time: 30 minutes

Cook Time: 15-20 minutes

For tart you will need:

1 cup AP flour

6 tablespoons unsalted butter, cut into small pieces

1 tablespoon water

1 egg yolk

4 tablespoons confectioner’s sugar

1 teaspoon vanilla extract

½ teaspoon orange zest

1 cup cherry preserves

2 pints fresh strawberries

1 cup whipping cream

Preheat oven to 350 degrees F.

Sift flour onto a board or into a bowl. Make a well in the center. Add the butter, water, egg yolk, sugar, vanilla, and orange zest. Work the ingredients in the center, drawing in the flour until the dough is smooth.

Pat out the dough onto the bottom and sides of a pie plate. Prick the bottom and sides of the dough with a fork. Bake got 15-20 minutes, or until the pastry is light golden. Cool.

To make the glaze, put the cherry preserves in a small saucepan and melt it slowly over low heat. Cool slightly and brush over the bottom of the pastry.

Wash, hull and slice the strawberries. Fill the pie plate with the strawberries and top with remaining cherry glaze.

Whip cream with 1 tablespoon of confectioner’s sugar until light and fluffy and serve with a slice of strawberry tart! Enjoy!

xoxo,

Tammy♥

Thank You for All Your Birthday Wishes!

To All My Dear Friends,

Thank you for your good wishes and for kind words. 

I am very grateful for the gift of getting to know you all.

Here is a quote that my daughter shared with me last night.  I love it and would like to share it with all of you.

I believe everything happens for a reason! 

People change so you can learn to let go, 

Things go wrong so that you can appreciate them when they're right.

You believe lies so that you will eventually trust no one but yourself, and sometimes, good things fall apart

so better things can fall together.

 ~Marilyn Monroe~ 

With Love and thanks for all of your good wishes,

Catherine 

xoxo

Happy Birthday to Me!!!

Happy Birthday to Me,

Happy Birthday to Me,

Happy Birthday  dear Me,

Happy Birthday to Me!!!

"How old would you be if you didn't know how old you were?" 

~Satchel Paige

(Image courtesy Pinterest.com)

Quick and Zesty Black Bean Chili!!!

Ingredients:

2 lbs. of ground beef

29 oz. can of black beans – rinsed and drained

1 Spanish onion – diced

5 cloves of garlic – chopped

1 large jalapeño – chopped

½ red onion – chopped

1 scallion – chopped

16 oz. of salsa

1 tablespoon – vinegar

Olive oil – for drizzling

Seasonings to taste:

Dried cumin

Black pepper

Hot curry powder

Paprika

Salt

Garlic powder

Dried oregano

Cook the ground beef in a large frying pan. Drain all the drippings from the meat and set the meat aside.

Heat a large frying pan with a drizzle of olive oil and add the garlic, Spanish onion and jalapeño and sauté until the onion is tender and slightly clear.

Add the salsa and toss.

Add the cooked and drained ground beef and drained beans and toss.

Add the seasonings, scallions, diced red onion and vinegar and toss.

This can be served over rice on a bun or over you favorite macaroni.

One of your favorite meals is just so easy!!

With Love,

Catherine

xo

Banana Coffee Cake!!!

Ingredients:

2 cups all-purpose flour – sifted

1 cup sugar

4 tablespoons of butter

2 eggs

2 ½ tsp. baking powder

4 ripe bananas

½ cup buttermilk

Zest of 1 lemon 1 tsp. vanilla

Topping:

½ cup shredded coconut

2 tablespoons of brown sugar

Preheat Oven 350 degrees:

Sift together the flour and baking powder.

In a mixer blend the bananas. Add the butter, vanilla, sugar, eggs and lemon zest.

Add the sifted ingredients slowly.

Place the batter in buttered 8 x 8 baking pans.

Combine the coconut and brown sugar and sprinkle on top of the cakes.

Bake about 30-35 minutes or until the toothpick test comes out clean.

This is a nice way to use up those old bananas and a delicious addition to a good cup of coffee.

With Love,

Catherine

xo

Dynamic Duo: Cherry Scones

Cherry Scones

(Adapted from Giada De Laurentiis)

For scones you will need:

2 cups AP flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon fine sea salt

6 tablespoons unsalted butter, chopped

¾ cups whipping cream

¼ cup milk

1/3 cup cherry preserves

For glaze you will need:

Juice of ½ lemon

1 cup powdered sugar

1 tablespoon water

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In food processor combine flour, sugar, baking powder, salt and butter. Transfer to a medium bowl, and gradually stir in cream and milk until a soft dough forms. Roll out dough on a well floured surface, about ½-inch thick. Using a round cookie cutter, cut out the dough and place on prepared baking sheets. Next, using your index finger or a small, round spoon, gently make an indentation in the center of each pastry. Fill with about ½ teaspoon of cherry preserves, and bake for about 18-20 minutes, or until the edges are golden. Transfer onto a cooling rack.

For the glaze, combine lemon juice, powdered sugar and water in a small bowl. Using a teaspoon, drizzle glaze over each scone and let the glazed set, about 30 minutes.

Serve and Enjoy!!

With Love,

Catherine & Tammy♥