DAILY RECIPE NOV 22ND: DOUBLE CHOCOLATE GOOET BUTER CAKE

Double Chocolate Gooey Butter Cake ( Paula Deens)( will be bring this for thankagiven)



1 (16-ounce) box powdered sugar
3 to 4 tablespoon cocoa powder
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
1 (18.25 ounce) package chocolate cake mix
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts
Directions
Preheat oven to 350 degrees F.
Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

DAILY RECIPE NOV 19TH: BAJA FISH TACOS

Baja Fish Tacos



Prep Time: 20 Minutes
Cook Time: 10 Minutes Ready In: 35 Minutes
Servings: 6


"If you travel to Mexico's Baja region or to sunny San Diego, you will find hundreds of restaurants and food stands offering fish tacos! Once you try this tasty recipe for yourself, you'll understand what the craze is about. Top these tacos with your choice of cabbage, tomatoes, lime juice, and/or taco sauce."
Ingredients:
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 (1.25 ounce) package ORTEGA® Taco
Seasoning Mix, divided
1 pound cod or other white fish fillets, cut
into 1-inch pieces 2 tablespoons vegetable oil
2 tablespoons lemon juice
1 package (12) ORTEGA® Taco Shells,
warmed

Toppings: shredded cabbage, chopped
tomato, lime juice, ORTEGA® Thick & Smooth
Taco Sauce

Directions:
1. COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
3. FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

DAILY RECIPE NOVE 17TH: RUBY RED GRAPEFRUIT AND ORANGE CAKE

Ruby Red Grapefruit and orange cake
> > Servings: 12 to 14
> >
> >
> >
> > Ingredients:
> > 2 1/2 c. flour
> > 2 c. white sugar
> > 1 tsp. baking powder
> > 1 1/2 tsp. baking soda
> > 1/2 tsp. kosher salt
> > 3 eggs
> > 1 c. canola oil
> > 1 Banana smashed
> > 1/2 c. ruby red grapefruit juice (freshly squeezed)
> > 1/2 c. Florida orange juice (freshly squeezed
> > 12 oz sour cream
> > 2 T. orange zest
> > 1 tsp. grapefruit zest
> >
> > Instructions:
> > Spray a large bunt pan with non stick baking spray. Preheat oven to 350 degrees. Sift together flour, sugar, baking powder, baking soda and salt. Then put you mixture into a Cuisinart stand mixer and add eggs mix until combined then add oil mix until blended next add your grapefruit and orange juice and banana mix until smooth and creamy. Lastly add sour cream and zest just mix until combined and smooth.
> > Put cake batter into a 10 inch bunt pan or tube pan and bake for about 35 to 45 minutes or until a tooth pick comes out clean.
> > When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top I use a straw be neat about it. Pour Glaze on partly cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint. Glaze recipe to follow.
> > Glaze Sauce: 1/4 c. grapefruit juice, 1/4 c. butter melted, 2 c. confections sugar, 1 T. orange zest, 1 T. grapefruit zest, 1/2 c. pecans chopped finely
> > Mix juice, melted butter and sugar until thin if it is to thick add more juice a T. at a time stir in pecans. Poke holes with a straw all over top. Drizzle all over cake. This could be a layer cake with cream cheese icing


I make mine in a layer , using 2 9 inch round pans I also add zest to my cream cheese icing

DAILY RECIPE NOV 16TH: 6 LAYER KEY LIME CAKE WITH CREAM CHEESE ICING AND TOASTED COCONUT

6 layer Key Lime cake with cream cheese icing and toasted coconut
Servings: 12




Ingredients:
21/2 c. flour
2 c. white sugar
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
3 eggs
1 c. canola oil
1 cup key lime juice (freshly squeezed)
¾ cup sour cream
2 T. key lime zest
½ (14oz.) bag sweetened flaked coconut toasted




Instructions:
Spray 3 nine inch round cake pans with non stick baking spray. Preheat oven to 350 degrees. In a stand mixer bowl Sift together flour, sugar, baking powder, baking soda and salt. To the dry mixture add eggs, oil and lime juice mix on medium until creamy, about one minute and remember to scrape the sides. Lastly add sour cream and zest just mix until combined and smooth, also about a minute. Pour cake batter evenly into cake pans and bake for about 25 to 35 minutes or until a tooth pick comes out clean.
When done allow to cool in pan for 5 minutes and then turn cakes out onto cooling racks let stand to cool completely about 1 hour , then using a long bread knife slice each layer in half. I will sometimes put the cake into the freezer for about thirty minutes to make it easier to cut. Now ice all layers of the cake with cream cheese and stack. When cake centers are iced then ice entire cake with cream cheese icing and garnish with toasted coconut all around the out side. Garnish with fresh lime slices cut in half three on the top right in the center to resemble a flower Cream cheese icing to follow.
To zest your limes use a long micro plane. Prop the elbow and forearm of the hand you are holding the plane in on a thick book. Place the bottom of the plane in a cereal bowl that is held in place by a rubber jar opener so it does not slide and begin to run the lime in downward motion. This will allow you more leverage. The weight of your hand holding the plane will automatically apply pressure which in turn offers stability. Another tip is for those who can not hold a lime in their hands. Push a fork in to the lime as a handle and then begin to zest. Be careful not to zest to deeply, you just want the outer skin not the white meat of the lime; therefore not needing to apply very much pressure. This will also help you to build strength in your fingers.



Key Lime Cream cheese icing
2 (8 oz) package cream cheese softened
¾ c. butter softened
2 T. milk
1 T. Key lime zest
¼ c. key lime juice
1 T. vanilla extract
2 ½ lbs confectioners’ sugar

In a mixer cream together cream cheese and butter. Then add milk mix on high for about 30 seconds then put mixer on low. Then add vanilla and key lime juice while mixing and slowly add confectioners’ sugar mix until creamy and spreadable, fold in zest and ice cake..

Toasted coconut

½ lb. spread on baking sheet and place in oven on 375 for about 5 minutes fluff with fork and watch closely.

DAILY RECIPE NOV 15TH: FRENCH BREAD( BREAD MACHINE)

French Bread (bread machine)

1 pkg Dry yeast (regular)
2 cups Bread flour
1 tsp Salt
1 tsp Sugar
1 tsp Shortening
1 cup Warm water

Assemble the machine and pour the yeast into the inner pot along the edge, then add all of the remaining ingredients, carefully adding the water last.

Select MED on the indicator, close the top and press start.

When the bread is done, let cool and slice, serve as desired.

Variations: You can add 1/4 c minced onion, or garlic, or Italian seasoning, or any combination of these to the pot when the electronic timer beeps 10 times to create your own flavored bread.

DAILY RECIPE NOV 4TH: VELVETY BUTTERNUT SQUASH SOUP

Velvety Butternut Squash Soup
Serves 4

This soup is so remarkably smooth, you’ll be tempted to call it creamy butternut squash soup—except there’s not a spot of cream. Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first). Then the Cuisinart blender does the magic of whipping the soup into a light and airy puree.

1 tablespoon butter
1 tablespoon extra virgin olive oil
2 leeks, white parts only, thinly sliced
1 small butternut squash, roasted, flesh scooped out
2 cups vegetable stock
1/4 mixed toasted sweetened coconut and almonds
1 teaspoon chopped cilantro

Heat butter and oil in a 2 quart pot over medium heat. Add leeks and saute until soften and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Pour contents of pot into the glass bowl of your Cuisinart blender and puree until smooth, about 2 minutes. Divide among four bowl and garnish with toasted and almond mixture and a sprinkle of cilantro.

DAILY RECIPE NOV: 3RD CHOCOLATE CARMEL TRUFFEL TORTE

CHOCOLATE CARAMEL TRUFFLE TORTE


Caramel sauce is drizzled over this sinfully rich chocolate torte.


Preparation time: 45 min Baking time: 15 min
Yield: 16 servings


Crust Ingredients:
1 3/4 cups very finely chopped pecans
2/3 cup sugar
1/4 cup LAND O LAKES® Butter, melted


Filling Ingredients:
1 pint (2 cups) whipping cream
16 ounces high quality real semi-sweet chocolate, coarsely chopped*


Caramel Sauce Ingredients:
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup LAND O LAKES® Butter
2/3 cup whipping cream


Garnish Ingredients:
1 1/3 cups whipping cream

Heat oven to 350°F. Stir together all crust ingredients in medium bowl. Firmly press on bottom and up sides of 10-inch tart pan with removable bottom. Place tart pan onto baking sheet. Bake for 15 to 18 minutes or until lightly browned. Cool completely.

Meanwhile, heat 2 cups whipping cream in 2-quart saucepan over medium heat until mixture just comes to a boil (5 to 8 minutes). Remove from heat; stir in chocolate until completely melted (2 to 3 minutes). Pour into cooled crust. Refrigerate until set (at least 2 hours).

Twenty minutes before serving, combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Cool 5 minutes; stir in 2/3 cup whipping cream.

Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Garnish torte with whipped cream. Serve with warm caramel sauce.

*Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.

Recipe Tip
Crust, filling and caramel sauce can be prepared 1 day before serving. Reheat caramel sauce just before serving.

DAILY RECIPE NOV: 2ND STIR FRY SNOW PEAS

STIR FRY SNOW PEAS



Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any spring entree be it ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds.


SERVINGS 6
CATEGORY
Low Fat
METHOD Stir-Fry
PREP 10 min.
COOK 10 min.
TOTAL 20 min.

INGREDIENTS
1 pound fresh sugar snap peas

2 teaspoons canola oil

1 garlic clove, minced

2 teaspoons minced fresh gingerroot

1-1/2 teaspoons balsamic vinegar

1-1/2 teaspoons reduced-sodium soy sauce

1 teaspoon sesame oil

Dash cayenne pepper

1 tablespoon minced fresh basil or 1 teaspoon dried basil

2 teaspoons sesame seeds, toasted


DIRECTIONS
In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds. Yield: 6 servings.