Wednesday, August 31, 2016

Green Tomato Cake

Wonder what to do with those extra pesky green tomatoes?
 Tired of fried green tomatoes?

Make Green Tomato Cake!

This is a very moist spice like cake that freezes well.
I made the cupcake version this time

Green Tomato Cake 
Makes 1 - 9x13 inch cake pan
can make cupcakes as well

1/2 C butter or margarine 

1 tsp ground nutmeg

1C white sugar

 1 tsp baking soda

2 eggs 

1/4 tsp salt

2 C all-purpose flour

 1/2 C chopped nuts

1/2 C raisins 

4 C chopped green tomatoes

1 tsp ground cinnamon 1 Tbsp salt

Wash, peel and dice green tomatoes. 
Sprinkle with 1 tablespoon salt.
 Let stand 10 minutes.
 Place in a colander 
and rinse with cold water and drain.

 Preheat oven to 350 degrees F

Grease and flour a 9x13 inch pan. 

Cream butter and sugar. 
Add eggs and beat until creamy.

 Sift together flour, cinnamon, nutmeg, soda and salt. 
Add raisins and nuts to dry mixture; add to creamed mixture. 
Dough will be very stiff. Mix well. 

Add drained tomatoes and mix well.

Pour into a prepared 9 x 13 inch pan. or muffin tins
Bake at 350 degrees F for 40 to 45 minutes (for loaf)
abt 15-20 min for cupcake
or until toothpick inserted into cake comes out clean.

Sprinkle with confectioners’ sugar or 
frost with your favorite caramel 
or cream cheese frosting.

Tuesday, June 28, 2016

Breakfast Sausage Biscuits

I got the recipe from here

This is perfect for those grab and go
breakfast moments

I wish I would've made
them when my kids were teens

I used 2 rolls of sausage and rolled it to the edge
baked at 350 until brown

I used pork sausage which shrank  ALOT!

I will try turkey next time to 
see if there is less shrinkage
I cut them in to squares
and put it on the top of the English Muffins

I added salsa to the eggs
before I put them in the oven
baking at 350 until set

After cooking I sprinkled
cheese instead of using slices

Cut those into squares
and topped the sausage

Wrapped them up and froze them

Monday, June 13, 2016

Cookie Monster Ice Cream Cone Cupcakes

I used a rack similar to this

Fill the cups abt 1/2 full with cake batter
make according to the package instructions

I used

because they didn't fill up
completely  I added some frosting
before decorating with a tip 223

I used

Add lg  eyes from Wilton

These were the best way
to serve because they can be held
by small hands and

they really don't get
much cake or frosting

Thursday, May 5, 2016

Asparagus Tomato Salad

This was something
I tossed together

leftover cooked asparagus
chopped tomatoes
balsamic vinaigrette dressing to taste

Easy Peasy Side Dish!

Wednesday, May 4, 2016

Corn Beef Brunch

I got ther recipe from here Of course I adapted it to my liking

2 cans corn beef
shredded cheese
6 eggs

Spread hash in the bottom of a greased 13x9-in. baking dish. 

Layer cheese slices over hash. 

Beat eggs and pepper; pour over top. I pulled the side and let the egg mix drizzle down the side

Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. 

Yield: 8-10 servings.

Tuesday, May 3, 2016

Sausage Ravoli Bake

I got the recipe from here

  • 1 package (25 ounces) frozen cheese ravioli
  • 1-1/2 pounds bulk Italian sausage
  • 1 container (15 ounces) ricotta cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
  • 2 cups (8 ounces) shredded Italian cheese blend

  • Cook ravioli according to package directions.

Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.

In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.

Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese.

Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Yield: 8 servings.

Monday, May 2, 2016

Creamy Buffalo Chicken Enchiladas Recipe

  • My hsb loved this meal - it is a cross between buffalo chicken, enchiladas and tamales. I got this recipe from here

  • 3 cups shredded rotisserie chicken
  • 1 can (19 ounces) enchilada sauce
  • 1/4 cup Buffalo wing sauce
  • 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
  • 12 corn tortillas (6 inches), warmed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup blue cheese salad dressing


  • 1. Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.

I poured a layer of enchilada sauce on the bottom of the pan

 Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.

  • In a small bowl, mix soup, salad dressing and a small amt of enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.

  • Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired. 

  • Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.

Nutritional Facts

2 enchiladas (calculated without optional toppings) equals 477 calories, 27 g fat (8 g saturated fat), 92 mg cholesterol, 1,195 mg sodium, 31 g carbohydrate, 5 g fiber, 31 g protein.