Thursday, September 8, 2011

Pumpkin Cobbler

This cobbler is so scrumptious! So moist, sweet and the warm spices are just irresistible. A wonderful dessert for the fall. I can't tell you how many compliments I get when I make this. Easy and delicious!
You will need:
1 (29 oz.) can of pumpkin (not pumpkin pie filling)
6 eggs at room temperature
2 cans of sweetened condensed milk
1 box of spice cake mix
1 cup of chopped pecans
2 sticks of unsalted butter
1 cup of light brown sugar

Preheat the oven to 350 degrees Fahrenheit.
Mix the pumpkin, eggs, brown sugar, cake mix, 1/2 of the pecans and 1 can of the condensed milk. Melt 1 stick of the butter and pour onto the bottom of a 13x9 inch deep dish pan (lasagna pans work well). Make sure the pan is fully coated with the butter. Pour the cake batter into the pan. Bake for 40 to 60 minutes. Melt the other stick of butter, add the other can of condensed milk and pecans; mix together. Pour this over the top of the hot cake, when it comes right out of the oven. Serve warm or at room temperature. Enjoy!

Tuesday, September 6, 2011

Easy Cream Cheese Coffee Cake

I came across this "Easy Coffee Cake" recipe in one of Paula Deen's first cookbooks. I tweeked it in a couple of ways and it is scrumptious. Great go to recipe for a breakfast treat for the kids and even the adults, LOL!
You will need:
2 cans of Pillsbury Crescent rolls
2 (8oz. each) cream cheese, softened
1 cup of sugar plus 2 Tbs., divided
1 tsp. of vanilla extract
1 egg, divided
1 1/2 tsp. of ground cinnamon

Preheat the oven to 350 degrees Fahrenheit.
Line the bottom of a 13x9 inch baking dish with one can of the crescent rolls. Set aside. In a medium bowl, beat the cream cheese and 1 cup of sugar until light and fluffy. Add the vanilla extract and the egg yolk and beat until combined. Pour the cream cheese mixture over the crescent rolls. Sprinkle 1/2 tsp. of cinnamon over the cream cheese filling. Cover the filling with the second can of crescent rolls. Whisk the egg white until frothy. Brush the egg white over the crescent rolls. Mix 1 tsp. of cinnamon and 2 Tbs. of sugar. Sprinkle over the top of the crescent rolls. Bake for about 35 minutes or until golden brown. Serve at room temperature. 

Monday, September 5, 2011

Super Moist Meat Loaf

This meat loaf is so delicious and moist. The bacon just makes it even better!
You will need:
2 1/2 lbs. of ground beef
1/2 lb. of chopped bacon, cooked until crisp and cooled
1/4 cup of mayonnaise
1/3 cup of ketchup
2 Tbs. of mustard
1 Tbs. of worcestershire sauce
1 tsp. of salt
1 tsp. of ground black pepper
1/3 cup of chopped scallions
2 Tbs. of chopped parsley
2 eggs, beaten
1 cup of shredded monterey jack cheese
6 slices of white bread, divided
3/4 cup of milk

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, add the ground beef and the rest of the ingredients listed except for the sliced bread and milk. Mix the ground beef mixture, just until all combined. Place 4 slices of bread into the milk and remove and squeeze out the excess milk. Tear into pieces and add to the beef mixture. This is what makes the meat loaf so moist. I am sure that the bacon helps with that also, lol! Place the other 2 slices of bread at the bottom of a 11x8 inch baking dish. This will help soak up excess fat rendered from the meat loaf in the oven.

Form the beef mixture into a loaf and place on top of the slices of bread.
Bake in the oven for about 1 hour to 1 hour and 10 minutes or until the meat is no longer pink in the middle. Let the meat loaf rest for about 10- 15 minutes before slicing.You don't want all that wonderful juice to run out of the meat loaf. Hope you enjoy this as much as my family and I do.

Sunday, September 4, 2011

Grilled Marinated Steaks

There is nothing like a good juicy steak off the grill!
You will need:
1/4 cup of balsamic vinegar
1/4 cup of white wine
1/4 cup of soy sauce
2 garlic cloves, minced
1/4 cup of extra virgin olive oil
1 Tbs. of worcestershire sauce
1 tsp. of ground black pepper
1 tsp. of onion powder
1 tsp. of sea salt
1/4 tsp. of cayenne pepper
3 Tbs. of basil, chopped
2 1/2 to 3 lbs. of rib-eye steak

In a bowl, whisk all the listed ingredients except for the steaks. Place the steaks in a large zip-lock bag and pour the marinade over the steaks. Seal the bag and mix the marinade by moving the steak all around through the outside of the bag. Making sure that all the steak has been covered in the marinade. Place the bag in a shallow dish and place in the refrigerator for 1 day.
Preheat the grill to medium-high to high heat. Spray the grill grates with non-stick grilling spray. Grill the steaks about 8 minutes per side or to desired doneness. Enjoy!