One funny thing about this pregnancy is that I have not gained weight. I am still losing it. It surprises me considering all of the sweets that I have made. I am still looking for good main courses if anyone knows any.
Tonight I am hoping to try freezer jam and homemade bread.
Saturday, August 1, 2009
More Recipes
Too Much Chocolate Cake
INGREDIENTS (Nutrition)
- 1 (18.25 ounce) package devil's food cake mix
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 1/2 cup warm water
- 2 cups semisweet chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
- Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Cranberry Chicken
2lbs boneless chicken; 8oz. Catalina French Dressing; 1 (16oz) can whole-berry cranberry sauce; 1 envelope onion soup mix.
Cut chicken into bite-sized pieces. In bowl, mix dressing, cran. sauce, onion soup. Add chicken and stir to coat. (If freezing put whole thing in freezer ziplock bag. Write temp and cooking time on the bag so you don't have to look up recipe when ready to use.)
Bake at 350 for 1 hour; serve with rice. SO easy!
It must be the Kuna air or Pregnancy
For the past few weeks, I have had the uncontrollable urge to cook. The sad thing is that I have little or no urge to eat. I just like to try new recipes and see how they turn out. I have stumbled upon some great desserts and want to share them.
Sprinkle topping crumbs over batter. Bake at 375° for 35 minutes.
When cook, I topped it with fresh whipped cream. It was moist and sooo wonderful. I am dying to try it with other fruit. The possibilities are endless. It was amazing.
Blueberry Buckle
A blueberry cake with buttery cinnamon topping.Cook Time: 35 minutes
Ingredients:
- 1/4 cup butter, room temperature
- 3/4 cup sugar
- 1 egg
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh or frozen blueberries, rinsed
- .
- Topping
- .
- 1/4 cup butter, room temperature
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Preparation:
Cream 1/4 cup butter with 3/4 cup sugar; add egg and beat well. Into a medium bowl sift together 2 cups flour, baking powder, and salt. Add sifted dry ingredients to butter mixture alternately with 1/2 cup milk, beating until smooth. Fold in blueberries. Pour into a greased 9-inch square baking pan. For topping, combine topping ingredients and blend well to form crumbs.Sprinkle topping crumbs over batter. Bake at 375° for 35 minutes.
When cook, I topped it with fresh whipped cream. It was moist and sooo wonderful. I am dying to try it with other fruit. The possibilities are endless. It was amazing.
To Die For Blueberry Muffins
INGREDIENTS (Nutrition)
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
DIRECTIONS
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Mom's Zucchini Bread
NGREDIENTS (Nutrition)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
DIRECTIONS
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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