Orange Dream Cake

My son loves the color orange. So for his birthday he wanted an orange cake. I could have thrown a little food coloring in a white cake mix and called it good. But that would be boring. So I started googling recipes for orange cakes and got what is basically an orange version of a Strawberry Poke Cake. Of course from experience I know that using a boxed cake mix for this (as the recipes I found showed) would yield a soggy cake. So I went to the only poke cake recipe worth using - Cooks Country Strawberry Poke Cake. I took the cake recipe and combined it with the gist of the other recipes and got a pretty yummy cake.

Orange Dream Poke Cake

cake:

2 1/4 cups all-purpose flour

1/2 teaspoon table salt

4 teaspoons baking powder

1 cup milk

6 egg whites

2 teaspoons vanilla extract (I used half orange extract and I'm not sure it made a difference)

1 3/4 cups white sugar

12 tablespoons butter, at room temperature

Preheat oven to 350°F Butter and flour a 13x9x2" baking pan.

In a large bowl, whisk together flour, salt and baking powder.

Whisk together milk, egg whites and vanilla, just until egg whites are broken up.

In the work bowl of a stand mixer (or using an electric hand beater), cream together 1 3/4 cups sugar and butter, about 3 minutes, until fluffy. Reduce speed to low. Add half the wet ingredients, then half the dry ingredients, then the remaining wet followed by the remaining dry. (This step IS important to get a nice flat cake!).

Pour batter into prepared pan. Spread evenly. Bake on middle rack of preheated oven for 35 minutes. Let the cake cool for at least 1 hour. With a wooden skewer, poke about 50 holes all over the cake, not going all the way to the bottom (but as close as you can).

For the filling:

1 6oz box orange jello

1 1/2 cup boiling water

1 cup cold water

Combine the jello with the boiling water. Whisk for 2 minutes. Add the cold water. Let it set up in the refrigerator for several minutes - about 10 - until it starts to look like syrup consistency instead of water.

Pour over the cake.

Cover with plastic wrap and refrigerate at least 3 hours, up to 1 day in advanced.

Frosting:

1 8oz package cream cheese, room temperature

1 3.5oz box french vanilla instant pudding mix

1 3.5oz box orange jello

1 cup milk

1 tsp vanilla (could use orange?) extract

8oz cool whip, thawed

In a mixer, beat cream cheese until smooth and creamy. Add ingredients through extract. Beat well. Fold in the cool whip.

(the frosting was good but I felt like it was missing a little kick - maybe some fresh orange juice or orange or even lemon zest would have brightened it up a little)

Spread frosting on top of cake. Slice and serve.

Garden Veggie Pasta Bake

Garden Veggie Pasta Bake

(makes 2  9x13)

10 cups cooked pasta (see note below)

3 jars 24oz Garden Vegetable pasta sauce (my favorite is Prego)

2 LBS cooked ground beef (could omit to make it vegetarian)

2 PKG 16oz frozen California-style veggies, thawed or added to pasta water (or Italian - the mix my local store carried had snap peas which I like fresh but not frozen so look for a veggie mix that appeals to you and your family)

8 oz Monterey Jack cheese, shredded

16 oz shredded mozzarella

Save a step - after pasta has finished cooking, toss in frozen veggies for a couple minutes into the boiling water.  Drain together.  Combine all ingredients except mozzarella in a large bowl.  Divide between 2  9x13 or 4 8x8 freezer proof baking dishes.  Top with mozzarella.  Cover with plastic wrap and foil.  Freeze.  Thaw in fridge 1 day ahead.  Bake 350 for 40 minutes UNCOVERED (remove plastic!)


The inspiration for this came from a recipe I found on-line y-e-a-r-s ago and I have lost where it came from.  I did change it a little, but the concept is still the same.  I love how the veggies are hiding in the yummy pasta!

Chicken Sausage and Spinach Pasta Bake

Mozzarella and Garlic Chicken Sausage Pasta Bake with Spinach

Makes 2  9x13 (created by me)

5 links mozzarella and garlic chicken sausage, chopped into small pieces (Sams Club is where I got mine)

1 large onion

4 cloves garlic

10 cups penne

24 oz mozzarella cheese, grated

67oz jar pasta sauce - good quality makes all the difference I think.  Go for Garlic flavored if you can

1-2 boxes frozen spinach, thawed and drained (fresh spinach could be substituted, but the mixture would have to be hot to wilt the spinach when you added it)

 

Cook pasta according to directions on the box for Al Dente.  Heat a large non-stick skillet on medium heat.  Add sausage.  Cook until starting to brown.  Add onion and garlic.  Cook until onion begins to brown - don't burn the garlic.  Return drained pasta to the large pasta pot.  Add mixture from the skillet, jarred pasta sauce, spinach, and about 1/2 the cheese.  Pour into two 9x13 pans.  Top with remaining mozzarella.  If baking immediately, bake for about 30 at 350.  If freezing - cover with plastic wrap and foil.  Label and freeze.  Thaw 1 day in advanced before cooking.

Creamy Black Bean Burridos

Creamy Black Bean Burritos

created by me

(makes 2 9x13 pans)

16 (10 inch) flour tortillas

1/2 cup vegetable oil

2 red bell peppers

2 large onions

1 TBS and 1 tsp minced garlic
 

2 minced jalapeno peppers, stems and seeds remove

4 (15oz) cans black beans, drained and rinsed
8 to 12oz cream cheese

1 tsp salt (or more to taste)

1 tsp cumin

1/2 cup (or more) chopped fresh cilantro

3 cups thick and chunky Salsa (a 24oz jar will do)

1 cup dried rice + 1 cup uncooked quinoa, OR 2 cups rice (I cook my rice and quinoa together in the microwave - I feel like the quinoa gives a little more nutritional value and flavor)

4 cups shredded cheese - cheddar, Monterey Jack, Pepper Jack, or a mix - your choice

 optional: diced green chilies

Cook rice or rice and quinoa according to directions.

Heat oil in a 12-inch skillet or other large pot over medium heat. Place onion, bell pepper, garlic, and jalapenos in skillet, cook for about 5 minutes stirring occasionally. Pour beans into skillet, cook about 3 minutes stirring.  Add salt, and cumin.  Reduce heat to low.

Cut cream cheese into cubes and add to skillet. Gently stir until blended throughout. Turn off heat.  Stir in cilantro.

Heat tortillas in small batches in the microwave until pliable. 

To assemble place rice, salsa (optional), and bean mixture down the middle of the torilla and roll up.  Place in 2 9x13 or 4 8x8 (lightly oiled).   Top each burrido with a little salsa (optional), and top it all with cheese.  Either Bake immediately at 350 for about 30 minutes, or cover with plastic wrap and foil and freeze.  Thaw before baking or cook 3 hours covered in foil, uncovering for the last half hour.  Make sure to spray the foil with some oil to prevent it from sticking to the cheese.

***I didn't put in the diced green chilies because my kids would balk.  I also used mild salsa and a combination of cheddar and Monterey Jack cheese which was yummy.  If you want more heat, try the chilies and pepper jack cheese, and salsa with more kick. OR if you like a more mild taste, leave out the salsa.  The jalapenos really don't add much heat.  We all really liked this one.**

 

Chicken Bruschetta Penne
Created by me

2 chicken breasts, chopped
1 large onion
3-4 cloves garlic, minced
jar roasted red peppers, drained and diced
1 bunch basil, chopped
16 oz (total for all) Provolone, Mozzarella, and Parmesan mixed
about 5-6 cups penne
doubled recipe for Guiltless Alfredo from ourbestbites.com

Cook penne according to package directions. 
Heat a little EVOO in a large skillet.  Add chicken.  Cook for a few minutes (leave it alone to brown a bit - don't scoot it around the pan just yet).  When chicken looks mostly cooked through, add onion and garlic.  Cook until onion is translucent.  Remove from heat.  When pasta is done, drain and return to pot.  Add chicken/onion mixture, and Alfredo sauce.  Add about 1/3 of the roasted red peppers.  Stir to combine well.  Pour into a 9x13.  In a separate bowl, combine basil and red peppers with a little bit of olive oil.  Spread on top of casserole.  Top with cheese.  Bake 350 about 30 minutes or until bubbly and hot.  Serve with a salad.

*I made this up the other day and played with it a bit.  I *hope* I remembered it properly and not for doubling (in which case you would need 10 cups pasta and 4 chicken breasts) because I doubled it to freeze one, but then played with the extra one a bit.  So be flexible, but it is yummy.  All I remember was thinking it needed more alfredo - so maybe 1 1/2 the recipe would be OK.  Using sundried tomatoes in the alfredo mixture is good too.  Like I said, I played with it a lot



Alfredo recipe from Ourbestbites.com:

Guiltless Alfredo Sauce

Ingredients:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Instructions:

Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again

Halloween Dinner Ideas

Happy Halloween!  I like Halloween now, I LOVED Halloween as a kid.  One problem that parents can have is how to get your kids to eat something healthy before they go gorge on candy.  In thinking of what I'm going to do this morning, I decided to post some of my favorite ideas. 

Dead Man Over Worms

This recipe I saw years ago on some foodnetwork show.  Basically, take your favorite meatloaf recipe (I will give the one they provide, but I figure it would be easy enough to use your own!), and shape the meatloaf into a "man."  Kind of more like a gingerbread at attention look (don't want the arms and legs to overcook) - but you get the idea.  Cook as directed, and serve over spaghetti noodles with the "blood" sauce on the side.

here is the recipe from the show.  It makes a really big dead man:

Dead Man Meatloaf
3 eggs
2/3 cup milk
2 slices French bread torn into bits
1 cup oatmeal
1/2 cup grated carrot
1/2 cup finally chopped onion (or grate)
1 cup shredded Cheddar
1 TBS chopped fresh Italian parsley leaves (or 1/2 for dried)
1 tsp salt
1 tsp bouquet garni (can leave out)
1/2 tsp black pepper
2 LBS lean ground beef
1 LBS mild Italian sausage
1 (16) oz package spaghetti noodles

"Blood" Sauce
1 cup tomato ketchup
1 cup packed brown sugar
2 tsp prepared mustard
1/4 cup maple syrup (NOT pancake syrup)

Preheat Oven 350

In a large bowl, beat the eggs.  Add milk, bread, and oatmeal.  Stir in carrots, onions, cheese, herbs, and seasoning.  Add beef and sausage and mix well.  In a shallow baking dish, shape beef mixture into the shape of a body.  Round fall for head, oval shape for body, mounding up for tummy.  Shape arms and place next to body.  Shape legs and place next to each other, not apart.  Smooth meatloaf so the seams are not apparent.  Bake for 45 minutes or until the meat is cooked through.

While baking combine topping ingredients.  Cook spaghetti noodles.  Set aside.

After 45 minutes spoon half of the sauce over the meatloaf.  return to the oven and continue baking an additional 30 minutes.  Remove from oven and let stand 10 minutes.

Put spaghetti noodles on a tray, carefully place meatloaf on top of spaghetti noodles.

To serve, place a knife in the "heart" of the meatloaf man.  Serve with extra "blood sauce."



Shrunken Heads

I got this one from the same episode as mentioned above.  You could easily take the idea and use your own stuffing recipe.

3 slices bacon
1/2 small onion, finely diced
1 garlic clove, minced
1 cup fresh bread crumbs
6 medium (I'd say the bigger the better personally) Granny Smith apples (or other firm, large apples)
2 TBS freshly grated Parmesan
2 TBS butter at room temperature (it calls for unsalted, but don't fret too much if you only have salted)
2 tsp whole-grain mustard
3 TBS balsamic vinegar

Tip: use pumpkin carving tools, melon baler, and bamboo skewers to create features of the face.

Preheat oven 350

Slice bacon into small cubes.  Saute over medium heat until brown and crispy.  Remove bacon to a paper town lined plate and discard all but 1 TBS of the drippings.  Saute onion in drippings about 3 minutes and add garlic.  Cook until onion is translucent and beginning to brown.  So not allow garlic to brown (I'd say wait to add the garlic until the very end).  Reduce heat if needed.  Add bread crumbs and cooked bacon and toss.  Remove from heat and allow to cool in pan.

With melon baler, remove core from apple starting at the top (stem end).  Only dig about halfway down into the apple to remove the core, but do not go all the way through.  You should now have a well in the apple about 1 inch wide and 2 inches deep.  With a paring knife, carefully carve a face into the side of the apple, not going all the way through. 

To the cooled filling add Parm, butter, mustard, and 1 TBS of balsamic vinegar.  Stuff apples with filling and place in a baking dish so that they do not touch.  For bet results, have carved faces toward the outside of the dish and drizzle the remaining 2 TBS balsamic on the outside of the apples over the cut features. 

Bake for 1 to 1 1/2 hour, until the apples is soft.



Jack O'Lantern Stew

One of my best friends likes to make this in a full sized pumpkin, but you could use small individual pumpkins or any gords you want.  This particular recipe is from that same Food Network show, but that is not the first time I have heard of doing this.  Again, take the idea and get creative with the filling!

1 (9-12 inch) pumpkin
1 large onion
1 green pepper, cored, seeded, and diced
1 red pepper, cored, seeded, and diced
4 carrots, thinly sliced into rounds
3 celery sticks thinly sliced and diced
2 cloves garlic, crushed
1 LBS lean ground beef
1 LBS ground chicken or turkey
2 cups cooked rice
1 large can diced tomatoes
1 large can tomato soup

Preheat 350

cup the top off the pumpkin and scoop out the insides.  Rinse well.  Carve a spooky face on to the pumpkin without going all the way through.  Rinse well, oil outside of pumpkin.  Bake pumpkin shell for 30 minutes.

While the shell is baking, saute the onions, peppers, carrots, celery, and garlic until the veggies begin to soften, about 8 minutes.  Remove from pan and set aside.  Brown ground beef and chicken.  Add the veggies and cooked rice and cook over low heat stirring often for 10-15 minutes to let flavors meld.

Remove pumpkin from the oven and let stand 15 minutes.  Stir the tomatoes and soup into the meat mixture.  Place meat mixture into pumpkin.  Put back in oven for 20 minutes.  Serve on a platter with cheesy biscuits.



Mummy Dogs

This and the next recipes are my go to for Halloween because my kids are still so young and don't eat very much.  So very cute.

hot dogs
crescent rolls
mustard and/or ketchup

Slice hot dogs in half (in the middle, NOT length wise)
Unwrap crescent rolls and slice into strips with pizza cutter.
Wrap hot dogs in the strips leaving a space where the face should be.
Bake 375 for 13-18 minutes.  Take out of the oven and when cooled slightly, make mustard or ketchup eyes where you have left a space where the face should be.



Candy Corn Pizza

I can't remember where I saw this, but it is easy a quick for that picky eater.

1 pizza crust
orange cheddar
white cheese of your choice

Use with either a white or red sauce, but if using red sauce, keep it away from the edge so it doesn't show.  Or you could do no sauce.  In the center of the pizza, make an orange circle of cheese.  Next, make a white circle of cheese around that - dart board fashion.  The lastly, orange again.  Bake according to the directions on the crust.  When you cut slices, it should look like a piece of candy corn - well at least mostly :o)

Hot Pizza Dip

This dip is great when you are the host of a party because it comes together quickly, uses only a few ingredients, and can easily be reheated in the microwave if your guests come later then expected or you don't eat right away (in my opinion it doesn't taste good if it is not hot-warm). It is also good to bring when you are tight on cash. I love crab dip, but boy it can be expensive! Using pasta sauce will make it runnier than pizza sauce, but I alwayys have pasta sauce on hand and usually don't want to buy pizza sauce. I think it tastes better than pizza sauce. But if consistency is an issue for you, go with pizza sauce. So enjoy this twist on a Pampered Chef classic

Hot Pizza Dip - a twist on a Pampered Chef classic

1 1/2 package (12oz) cream cheese, softened
1 tsp Italian Seasoning Mix
3oz Monterey Jack Cheese, grated
1 cup (4oz) shredded mozzarella
about 1 cup of good pasta sauce (I like Prego) or 1 8oz can pizza sauce

optional: diced green peppers, sliced green onions, or chopped pitted olives

Toasted baguette slices

Preheat oven to 350.  Mix cream cheese, and seasoning mix.  Spread into the bottom of a 1 qt baking dish (I actually bought the Pampered Chef Mini-Baker for dips because it is such a great size).  Layer shredded Monterey Jack, sauce, and lastly mozzerella.  Bake for 20-30 minutes or until bubbly.  Top with topping if desired.  Serve with toasted baguette slices.