Saturday, July 4, 2015

Strawberry Pretzel Salad


Doesn't this look interesting?  I think it sure does so I'm  making it for the upcoming 4th of July.  Looks easy enough.




Well here it is.  First the recipe didn't say frozen strawberries so fortunately after I re-checked it another recipe said to use frozen strawberries.  I had some in my freezer so lucky for me so make sure you have 3 cups of frozen berries. **I usually buy strawberries and freeze some for later use.

It also didn't say to let the jello and strawberries set slightly so thankfully I realized that two thin of a mixture might not be a good thing.  I did allow to set in refrigerator to slightly set.





Crust:
  •  2 cups crushed pretzels. (I used pretzel rods because I had them and processed them in food processor until the texture I desired)
  •  ¾ cup butter, melted
  • 3 Tbsp. sugar
  •  
  • Bake 375 degrees for 8 minutes and Cool completely.


Add frozen berries


  •  Topping:
  •  
  • 12 oz. cream cheese, softened
  • 1 cup sugar
  • 12 oz. cool whip, thawed to room temperature(I only had 8 oz. container)
  • 1 (6 oz) box Strawberry Jello
  • 2 cups boiling water
  • 3 cups strawberries, sliced frozen strawberries
  •  
  •  
  •  
  •  
Instructions
  1. Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.
  2. In a large bowl, combine cream cheese, sugar, and cool whip. Beat until smooth. Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.
  3. Bring 2 cups of water to a boil. Remove from stove and add jello. Stir until Jello is dissolved. Add sliced frozen strawberries and allow to set slightly in refrigerator. Pour over cream layer and put in the fridge for at least 4 hours.
  4.  
  5. ***I actually ladled strawberries over cream cheese mixture to assure not to disturb cream cheese mixture.

recipe adapted from Favorite Family Recipes Enjoy!




Magic Custard Cake

This is a recipe that I have been wanting to make for ages.  I have my impossible coconut pie which is similar in the concept that you don't actually make a crust the crust forms when the cake bakes.  If it's hard to understand I'll try posting the steps to help you.

I was so anxious to cut this cake that although it was cold my knife wasn't as sharp as I would have liked it to be so the cut is not as sharp as I would like.  It's delicious so who cares, right? YUM


Perfect



4 eggs (whites separated from yolks) at room temperature
1 tsp. vanilla extract
3/4 cup sugar
1 stick melted butter
3/4 cup flour
2 cups lukewarm milk
powdered sugar

Preheat oven to 325 degrees.  Grease and line (extend over sides of pan) with parchment paper.

***Make sure to extend parchment paper over sides for easy removal.  I did not and had to remove it when I cut it.



Wipe bowl out in between beating the egg whites and next step.




Separate eggs.

 



Add egg whites to mixer and beat whites until stiff.  Place egg whites in a bowl and set aside.

 

Beat eggs yolks and sugar until light.  Add melted butter and vanilla.  Beat for several minutes.  Add flour and mix until it it fully incorporated.

Start slowly adding milk and beat until mixture is mixed well.



Add egg whites, a third at a time using spatula, repeat until all egg whites are folded in. (I used a wire whisk).  Do not over whisk.


Photo is of mixture before baking.  There will be some unmixed egg whites and that is fine.

Pour batter into baking dish and bake for approximately 60 or until top is lightly golden.  Cool completely and dust with powdered sugar.   Delish!

 



 
Can be served when completely cooled or as I did overnight.  Serve within a day or two.



Friday, July 3, 2015

Ham Steak with pineapple and cherries! So easy and so good!!

 I like ham.  Children and Grandchildren do too so whether you cook in on top of the stove or grill it(yes bake or use my crockpot recipe) your boneless ham a few days earlier and grill some slices for the 4th.  Great idea for a nice change to everyday hamburgers and hot dogs.  Not saying they are really a nice 4th staple but go out of the box.  Yummy grilled ham, macaroni salad and baked beans.  Omy gosh yummy! and you can also have some fresh fruit with it too.  Rolls etc. I can go on and on. :).


I'm cooking for myself tonight!  Hubby is out and it gives me an opportunity to cook something that I like and he really doesn't care for.  Tender, sweet ham!! I do love ham and it is a one pan meal!!

I had bought a lean looking slice of ham at the market last week which I originally was planning to make a small pot of bean soup with.  All that changed and what was going to be changed to what I really felt like eating which was ham, baked with brown sugar, pineapple and cherries.  Doesn't that sound good?

  I added a quartered sweet potato( I microwaved the potato slightly) and added a pinch of pepper and Wow it was so delicious!

Easy, Easy meal and I have leftovers for tomorrow!  I baked the ham with the brown sugar, pineapple and cherries in a small oven pan at 350 degrees for approximately 30 minutes.. Enjoy!

I used pineapple tidbits, maraschino cherries and sprinkled about 2 tsp. brown sugar..

Quick easy and so delicious!  Enjoy!  

Happy Cooking from my kitchen to yours!!




 
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12/15/11
7/3/15

Thursday, July 2, 2015

Tandy Cake

 Comfort food big time!

I remember long ago when Tastycake cupcake company came out with the now famous Tandy cake cupcake.  We all loved those cupcakes and still do after many many years.  White cake with lots of peanut butter on top and then coated with milk chocolate.  OH how we loved and still love that cupcake!! I remember warming them slightly in the microwave so the chocolate would start to melt.  Do you have any of those memories?  I think if you have never tried a recipe like this today or this week would be a great time to make some food memories.

Today I decided to make the sheet cake version of that cupcake.  It's been a favorite from long ago and I thought you may like to make this for the family.  Warning!!!!! It is addicting!  Yum!



1 large cookie sheet (greased lightly)

CAKE:

1 cup milk
4 T margarine or butter(I like butter)
Warm milk, margarine and set aside to cool

Blend well in mixer:
 4 eggs
2 cups sugar (I cut back to 1 1/2 cups)
1 tsp. vanilla
1/2 tsp. salt or a little less

Add 2 cups flour, 2 T baking powder  to above while adding milk mixture slowly to blend.  Beat until soft.   Mixture will be runny.

Pour into greased cookie sheet and bake at 350 degrees for 15 to 20 minutes or more depending on your oven.  Use the toothpick in center test.

Note:  Cool 10 minutes before placing softened peanut butter on cake.


Last layer "Chocolate"!


While cake is baking place approx. 12 oz. creamy peanut butter in a measuring cup and place in microwave to soften, approx 30 seconds.

Stir peanut butter until it looks soft enough to spread.  Spread on slightly cooled cake and refrigerate until set.  Remove from refrigerator and top with melted chocolate*. 

*Place(2) two 8 oz. Large broken in pieces Hershey Bars in microwave and melt stirring occasionally to soften enough to spread on top of peanut butter.  Refrigerate until ready to serve.  Allow to set out of refrigerator a few minutes before slicing.  Cut in pieces.

Note:  Chocolate candy topping hardens so allowing cake to set for several minutes is a good idea.  I actually enjoyed the cake before I refrigerated it.  Just sayin :) 



5/5/15

Tuesday, June 30, 2015

Italian Seasoned Chicken:

  Note:Using the ingredients below you can marinade your chicken(use all pieces, spit breasts, legs, thighs)and in a large size zip lock bag or bags and marinate them overnight).  You can use garlic powder instead of fresh garlic.  We used fresh garlic to bake but I think garlic powder would be best for the marinade. 

I remember eating chicken at my husband's cousin years ago and it was so delicious. Her Dad was a butcher and did lots to bring out the best in chicken and pork.

Seasoned Chicken, Macaroni and Potato Salad and baked beans!


  I remember he would rub the chicken with a mixture of seasonings blended with fat back and rubbed all over the chicken.  So moist and juicy it wold fall out the bone is was fabulous.



To I am trying my best to somewhat duplicate it, eliminating the fat back and using olive oil.  

This recipe can be made using chicken breasts or chicken parts or both.  

Note:  Most of my recipes are made for two but can be easily duplicated.

Note 2:  Heavy on the seasoning.  The more the better for absolute delicious flavor!

2 pcs. bone in split Chicken Breast(skin on)
4 tablespoons olive oil
2 cloves minced garlic
1 tsp. crushed Rosemary
1/2 tsp. dried basil
1/2 tsp. dried parsley
1 tsp.oregano (if desired)
1 tsp. salt
1 tsp. pepper

 Mix olive oil, garlic, rosemary, basil , parsley, salt and pepper together.  Let stand for a few minutes for the herbs to soften and season the oil.

Rub all over the chicken making sure to coat all. Place chicken  in a roasting pan and cover slightly with foil.  Bake 350 degrees for approx. 1 hour or more depending on how many pounds of chicken you are cooking; remove cover and bake 1/2 hour more or until tender and top is crispy. 

 Add salad or side and you'll have a great dinner.  Today I served it with my 4th of July Salad sides..  Happy Cooking!




Let set  for a few minutes so that seasoning can blend with the oil before rubbing on chicken. 





7/4/11

7/1/15