Smith Island Cake Nom Nom Nom

We've been learning about the 50 states for the kids' geography lessons. Along with the lesson comes a recipe typically including the states "official food". Recently (ok like a month ago because I've put off blogging this) we learned about Maryland. The recipe that came along with Maryland was "Smith Island Cake". Beginning in the 1800's Smith Islanders would send these cakes with the men when they went to the Autumn Oyster Harvest. It typically consists of 10 thin layers and frosted with fudge instead of buttercream as the fudge would last longer. Obviously this sounded delish and I like a good baking challenge; ask my sister-in-law Hope, we up and tried baking a checker cake on a whim one night just because we were bored. :) It didn't come out as pretty as this 10 layer cake did, but man it was SOOOOO good; chocolate cake, white cake, raspberry filling and cream cheese frosting........ excuse me while I go wipe away the drool.

Ahem, anyway. 

So, Thursday night before our small group Cheyenne and I worked together on this cake. And by worked together I mean, Cheyenne played in the flour and once she tired of that off she went to play with her friends, leaving her mom to make a 10 LAYER CAKE ALL BY HERSELF, let's not forget all the awhile attending to a wee one! But, have no fear, the cake was a lot easier then I thought it was going to be! Even a novice baker could make this! I promise! The key here are the aluminum cake pans, ya know, the ones you just throw away. This way your not only baking two layers at a time and having to spend all day baking/cooling/cleaning; repeat. You can bake 3-4 pans at a time and have the next ones ready to pop in right away. 

I used this recipe from Bakerella. She used a 12 layer recipe, which is what we made too, but we only put together 10 layers since the actual Smith Island Cake is only 10. Don't worry the other 2 didn't go to waste, but rather were ravaged by hungry neighbor kids in and out of the kitchen while I was assembling the cake. I did also make the chocolate cream cheese buttercream frosting for mine too, but mine wasn't dark chocolate. It definitely looked better with the buttercream frosted on it instead of just the drippy fudge icing. It was a hit at small group! It's very rich so everyone had a sliver of the cake, but it must not be that rich, because someone, I won't mention who, but someone had like 3 pieces of the cake the next day, starting with one for breakfast. So, really it can't be THAT rich right? 

Ok, now go buy disposable cake pans and hop to! Let me know if you make it and how it comes out! I promise it's one of those impressive but easy recipes! ;)

~Susan 

Kid Friendly Chicken "Marsala"

Ok, so I'm fully aware that Marsala is a wine, and because this recipe does not include the wine, then really it can't be called Chicken Marsala! Right? True, but it reminds me of a kiddie version of Chicken Marsala, so thats what I'm going to call it; wine or not.

You basically coat and cook the chicken like you would for chicken parmesan (which is why its SO good)(also the secret is the dusting of flour before dipping in eggs and then the breadcrumbs)
but instead of making a wine sauce or using tomato sauce you use chicken broth and top with sautéed mushrooms, onions and garlic. I kinda threw this together so Im guessing on the amounts for everything, but exacts aren't important in cooking, only in baking, right? :)


Enjoy!


Kid Friendly Chicken "Marsala"


4 boneless skinless chicken breasts

salt and pepper to taste

2 eggs 

2 cups Italian bread crumbs

1/4 cup grated Parmesan cheese

2 TBSP flour, or more if needed

1 cup EVOO, plus 2 TBSP 

1 package sliced white mushrooms

1/2 diced yellow or sweet onion

1 TBSP minced garlic, or more to taste

1 cup chicken broth

Mozzarella or Pepper Jack Cheese for melting on top

Preheat oven to 450 degrees. 

Begin by warming 2 TBSP of EVOO in a pan for sautéing. Add sliced mushrooms and onions and cook over medium heat until onions are almost translucent, then add garlic and cook for another 2 minutes. Take off heat and set aside. 

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper. 

Beat eggs in a shallow bowl and set aside

Mix bread crumbs and 1/4 cup Parmesan in a separate bowl, set aside

 Sprinkle flour over chicken breasts, evenly coating both sides

Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. 

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

Place chicken in sprayed 9x13 pan and top with mushroom and onion mixture. Pour chicken broth on top of chicken and place in oven for 15 minutes. 

Top chicken with shredded or sliced mozzarella (or pepper jack for adults) and heat in oven for 5 more minutes or until melted and chicken is cooked through. 

Serve with cooked rice or mashed potatoes and veggies of your choice! My kids gobbled this up and they normally complain about mushrooms :)

Let me know if you make it and how it turned out! 

~Susan

Shredded Honey BBQ Pineapple Chicken Sandwiches (Crock Pot)

Thursday nights are gym nights, and because we don't get home until 6:45-7:00, I knew I wanted to do dinner in the Crock Pot. I didn't want to go to the store and buy ingredients to make a meal; I wanted to use what I had on hand. So, I was going to just throw some BBQ sauce over chicken and call it good, but then I saw this recipe and since I already had everything for it, I figured I'd try it! I halved the ingredients since we didn't need to make as much and it was the perfect amount with some leftovers for today (which I've already had, and it was so good!)

*below is the recipe already cut in half*

Shredded Honey BBQ Pineapple Chicken

4 boneless skinless chicken breasts (slightly thawed and cut in half)
3/4 bottle Kraft Honey BBQ
1/4 cup Italian salad dressing
1/8 cup brown sugar
1 TBSP Worcestershire sauce
1 (big) can pineapple tidbits (drained)
Hawaiian Sweet Rolls
Cheese slices for topping

In a bowl mix the BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Place chicken in slow cooker and cover with sauce mix. Cook on high for 4 hours or until chicken is cooked through and pulls apart easily. (It will look really saucy, but once the chicken is shredded and the pineapple is mixed in it will be the perfect amount) Shred chicken in the sauce and pour pineapples over and mix in. Cook on high for 30 more minutes while prepping rolls and cheese and sides.

Place mixture on rolls and top with cheese and watch it melt into yummy cheesy goodness!

Like I said, I made these for lunch again with the left overs, and today I used Pepper Jack cheese and also topped with dill pickles-SO good!

Hope you enjoy! And don't forget the napkins.

~Susan

Garlic and Herb Turkey Wrap

Looking for a low calorie idea for lunch? I love making wraps, especially with the whole wheat low carb tortillas I have found. They are only 80 calories a piece and sugar free; where as some breads for sandwiches can be 100+ calories per slice, especially the "wheat" ones, you think you are making a good decision in choosing the wheat bread, but normally they have a ton of sugar in them, so keep that in mind when buying sandwich bread. My favorite sandwich bread is Sara Lee's 45 Calories and Delightful multigrain bread. Only 45 calories a slice and 2 grams of sugar!

Anyway, here's what I made today:

Garlic and Herb Turkey Wrap: 215 calories

1 La Banderita whole wheat low carb tortilla: 80 cals
1 wedge Laughing Cow garlic and herb cheese: 35 cals
1 serving (6 slices) Oscar Meyer mesquite deli turkey: 50 cals
1/8 cup Atheno's crumbled feta cheese: 45 cals
1 romaine lettuce leaf: 5 cals

Drink with a big glass of water and pair with baby carrots and hummus, pineapple and cottage cheese or a small apple and greek yogurt.

baby carrots (about 8): 35 cals
2 TBPS Sabra spinach and artichoke hummus: 70 cals

OR

2 slices canned Dole pineapple: 60 cals
1/2 cup Breakstone low fat 2% cottage cheese: 90 cals

OR

1 small apple: 55 cals
6 oz The Greek Gods nonfat plain greek yogurt: 60cals
2 tsp Sue Bee honey: 40cals

mix honey into greek yogurt for added sweetness and flavor

All these options paired with the wrap are under 375 calories!
They also make great snacks throughout the day!

Hope you enjoy some of my low calorie, healthy and still yummy ideas!

~Susan

Italian Chicken Noodle Soup

The other day I promised the kids after school they could play in the huge pile of leaves (that took forever to rake up and will probably be destroyed in about 8 seconds). But, first they had to get homework done, so, while math problems were being solved and match the animal to the words were being done, I raided the pantry knowing that I wanted to come in from the chilly 40 degree weather to a warm bowl of soup. Also, the kids have been sick the last few days, so I figured a twist on the good ole chicken noodle soup would be perfect.

Here's what I came up with; I wanted to go all out and make some kind of cheesy bread for the kids, but the leaves were calling us to hurry up and come out to play!

Italian Chicken Noodle Soup

1 cup roughly chopped carrots

1/2 cup onions, diced

2 TBSP EVOO (extra virgin olive oil)

2 TBSP minced garlic

3 cans chicken broth

1 can diced tomatoes with basil, garlic and oregano 

1 can great northern beans; rinsed, drained

1 tsp salt

1 1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp basil

2 cups cooked egg noodles

1 cup shredded cooked chicken (I like rotisserie chicken)

Cook pasta according to package; drain.

Sauté carrots, minced garlic and olive oil over medium heat for a few minutes. 

Add onion and sauté until onions are cooked through.

Add cans of chicken broth, diced tomatoes, and beans and stir until combined.

Add salt, cumin, garlic powder, oregano and basil.

Cook until a boil and then reduce heat to med low.

Stir in cooked noodles and cooked chicken and simmer over med-low heat for 10-15 min or until carrots are tender.

I love soup for the fall! This one is easy and filling! 

Happy Wednesday! 

~Susan

Cheesecake Strawberry Bites

I saw this idea on pinterest, and thought it looked super simple and delicious, and I couldn't have been more right! Pretty sure they were gone in about 10.2 seconds! Too bad raspberries wouldn't hold up to this :/

1 lb strawberries, washed, dried, tops cut off and centers cut out.
8 oz cream cheese-softened (could use low/nonfat)
3 tbsp powdered sugar
1 tsp vanilla
graham cracker crumbs


Wash strawberries and pat dry with a paper towel. Cut off tops and hollow out center and cut off the tip from the bottom to make them stand up. Mix in the mixer cream cheese, powdered sugar and vanilla until creamy. I wanted to try some chocolate ones but was out of cocoa powder, so, I added a few tsp of hot chocolate mix after I had filled half of them with plain cream cheese :)
Pipe cream cheese mixture into each strawberry and top with graham cracker crumbs, refrigerate if you are saving for later, but really, who does that?!

Seriously couldn't be more simple, and helps fulfill that cheesecake craving without all the calories :)

Enjoy!

~Susan

Super Moist Chocolate Cupcakes With The BEST Cream Cheese Icing

Yesterday I was in a baking mood. Sure, I had some things to return to the store, some clothes to drop off at the consignment shop and my tax form to fill out and return (for my photography business), BUT, I did make it to the gym, so why not counteract that small bit of productivity with some good ole chocolate cupcakes?!
I love searching the internet for new recipes. I was in the mood to make cupcakes and I wanted to make them from scratch. I checked the pantry to see what ingredients I had on hand and found I was stocked up on ingredients to make this chocolate cupcake recipe. I tried the frosting recipe that is included on that page and I didn't like it so much. It was REALLY sweet and didn't have a good consistency. So I searched some more for a better frosting recipe and came across a cream cheese frosting recipe, let me just stop here a second and say, MY OH MY, this is frosting heaven!!! It took a lot of self control to not eat this frosting by the spoonful, it is THAT good!
Anyway, the chocolate cupcakes came out super moist, almost like a devil's food cake; paired with this cream cheese frosting and topped with chocolate shavings and toffee bits, this is the perfect cupcake! Whose birthday is next?? I'm ready to bake some more of these bad boys!

I hope you enjoy! Try them out, they are super easy and very delicious! Don't have a piping bag or tip? Just use a Ziploc and cut one corner at an angle and now you can frost the cupcakes with a more professional look :) (That is how I frosted mine)

Here are the links to the recipes:

Super Moist Chocolate Cupcakes:

http://www.fortheloveofcooking.net/2010/12/super-moist-chocolate-cupcake-with.html


The Best Cream Cheese Frosting Recipe:

http://www.slashfood.com/2007/10/24/last-cream-cheese-frosting/


Here's my documentation; my little baking buddy loved being the taste tester!

Hmmm...

I think he approves!

How in the word he got the batter on his legs and socks, I have no idea!

This is what happened when I put the icing away...

But then he got the beater and was happy again

Icing on the left-VERY sweet buttercream, icing on the right-DELICIOUS cream cheese...as you can see the cream cheese is a better consistency too

Again, left is buttercream; right is cream cheese. I'm no cupcake expert, but pretty sure the right looks better then the left (I used the same method to ice them)

Final product...aren't those cupcake papers super cute? I found them at our local party store :)

Now, excuse me while I go scarf one of these down for breakfast...

Enjoy!

~Susan

(Crock Pot) BBQ Pulled Pork and Pineapple Cole Slaw

BBQ pulled pork is one of my favorite Sunday family meals. It's easy, simple and delicious; top it with pineapple cole slaw and bread and butter pickles and you've got the perfect sandwich! Pair it with some sweet tea, deviled eggs, corn on the cob, baked beans, macaroni or potato (or both) salad and you've got one scrumptious southern meal ;)

I am trying my hand at food photography. It's actually harder then I thought it would be, getting the right angle and lighting is important. Most of all when you look at the photo, it should make you want to jump out of your chair and go make the recipe right away (or at least make your mouth water :)

If I'm feeling more on the light side and want to save some calories, I make mine into a lettuce wrap, and it is just as good (and I can fill up more on some of those yummy sides, which makes up for those calories I was supposed to be saving, ha!)

So, what do you think? Is your mouth watering? If you need something easy that will feed a crowd and fill them up, then this is what you are looking for.



Crock Pot BBQ Pulled Pork

4-6 lb pork shoulder or pork butt
1-2 bottles of your favorite BBQ sauce

Lightly spray crock pot with cooking spray. Place pork into crock pot and cook covered on low for 8-10 hours or on high for 5-6 hours, or until meat falls apart with a fork. (Some people say to add water, but I find no need for that because all the juices from the fat will come out and cook the meat)
Once meat is finished, take out of crock pot and place on plate. Drain fat from pot and replace meat. Shred meat with fork and pour BBQ sauce and stir to mix. Cook on high for about 30 minutes and then lower to keep warm until ready to eat.

Pineapple Cole Slaw

1 bag of your favorite cole slaw mix
1 bottle of cole slaw dressing such as Marzetti
1 can crushed pineapple

Mix all ingredients together adding dressing and pineapple a little at a time to desired taste. If you want more of a pineapple flavor, you could add some pineapple tidbits, or cut up pineapple chunks. Cover and refrigerate for at least 2 hours.


Simple and crowd pleasing; just the way I like my recipes!

Better then Marie Calendar's...

Do you need a super easy meal or craving some kind of comfort food? Do you have a friend that just had a baby and you are bringing her dinner soon? Then this really easy and delicious chicken pot pie is just what you've been looking for, honestly, I don't even know if it qualifies as a recipe even, that's how easy it is! This is normally my go-to meal to take to new mommies or to make when I don't have the time or energy to come up with something new for dinner. Now, I do have brag, I have once been told by someone that they thought "This is better then that...what do you call it?? Oh yea, Marie Calendar's pot pie!" Haha, that was an awesome moment :) It is really simple though and its just a few ingredients thrown together, so I can't take a ton of credit for making my own crust or anything like that, because, well, who has time for that?!

Chicken Pot Pie

1 rotisserie chicken
1 box (2 shells) Pillsbury Pie Crust
1 12 oz bag frozen mixed veggies
2 cans cream of chicken soup
Salt/Pepper to taste
(I also like a little Sage)

Preheat oven to 375.

Thaw veggies in water in large bowl in microwave for 2 minutes, drain
Get all the good meat off the chicken, add to veggies
Mix chicken, veggies and cans of chicken soup together
Roll out one pie crust onto a greased pie plate
Spread chicken filling into pie plate
Top pie filling with other crust, pinch both crusts together
Make 4 slits in crust for steam

Pop in the oven for about 25 minutes
Then up temp to 400 for 10-15 minutes
Then up temp again to 425 for 10-15 min
Check the bottom of the pie plate to see if crust has fully baked
Make sure when getting pie out to place onto a cookie sheet to cut or else you will have a crumbly mess all over your counter. Don't be alarmed if the very edges are almost burnt looking; you can use a pie crust ring to help prevent that, or line the edges with foil about half way through (although in my opinion, this is a pain!) I know most people add milk to the soup, and I used to too, but I realized that it just makes the consistency of the filling too runny after it cooked, and I like the filling to be thick and full of chicken flavor.

Let cool for about 10 minutes.

That's it. Super easy and tastes like grandma's pot pie! Enjoy!