Wednesday, August 16, 2023
White Bean Chicken Chili
Saturday, November 5, 2022
Kathy's Egg Rolls
Tuesday, November 23, 2021
Instant Pot Mashed Potatoes
Sunday, March 14, 2021
Edith Olson's Butter Cookies
This is my dad's aunts recipe. So my great Aunt Edith's. I wanted to save this recipe because I love heritage recipes to pass down. And I'll lose it otherwise.
1 cup butter (2 sticks)
1 cup sugar
6 Tbsp. milk
4 tsp. baking powder
2 tsp vanilla or almond extract
2 eggs
3 cups flour
Cream butter and sugar. Sift dry ingredients and add alternately with eggs and milk. Add flavoring last. Bake at 325 degrees for 7 minutes. Alternate directions said 335 degrees for 11 minutes.
Cream Cheese Frosting
1/4 cup cream cheese
1/4 cup butter
1 tsp vanilla
milk as needed
3 cups powdered sugar
Monday, October 26, 2020
Kari's Chicken Enchiladas
So I don't find the need to create recipes often. But I did create this. Matt doesn't like Campbell's Cream Soup Casseroles. But sometimes I find them tasty. So 16 years ago, I created this recipe as a compromise. Super simple. I just made it for a family dinner and every loved it. I was like, WHAT? How has no one had it. lol
1 bag medium flour tortillas
1 large can green enchilada sauce
1 large container of sour cream (the enchilada sauce and sour cream should be roughly the same size. You are trying to make a 50/50 mixture with it.)
1 Costco rotisserie chicken
1 large bag shredded Monterey Jack cheese
--To assemble, shred chicken and place in bowl. Mix together Sour Cream and Green enchilada sauce. Moist chicken with a little sauce. It should just look barely moist, not dripping. Spray with cooking spray a 9x13 inch pan and put a small amount of sauce on the bottom of the pan evenly. Put a small amount in tortilla, with a little cheese an roll tortilla and chicken. Place in pan. Repeat this until the pan is full. I can usually get 9 or 10 per tray. I can get almost two trays with this amount of ingredients.
Once the chicken is gone, I cover the enchiladas with the left over cream sauce. Distributing it between the two trays until it is used up and the enchiladas and covered. Then a load it with the cheese, covering with that as well.
Bake in over at 350 degrees for 30 minutes.
Serve with refried beans and salsa.
Thursday, September 24, 2020
Banana Cake
I Am Baker's other banana cake recipe. This one has banana curd in it.
- 3 cups (375g) all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cup (450g) bananas
- 2 tsp. lemon juice
- 1 cup (227g) butter, softened
- 2 cups (400g) granulated sugar
- 2 tsp. vanilla extract
- 3 large eggs, room temperature
- 1 1/2 cups (360g) buttermilk, room temperature
Heat oven to 350°F. Prepare three 8-inch round cake pans.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- Put bananas, lemon juice, butter, sugar, and vanilla into stand mixer (or use a hand-held mixer) and mix until incorporated and smooth.
- Add in eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
- Mix until just combined.
- Pour batter into three 8-inch round baking pans that have been prepared. (sprayed with non-stick spray or coated with GOOP or butter & flour coating or parchment, etc.)
- Bake for 28-32 minutes or until center no longer appears wet and an inserted toothpick is removed with few crumbs.
- Cool in pans on wire rack for 10 minutes, then remove to wire rack to cool completely.
Banana Cake with Cream Cheese Frosting
This is from I Am Baker
Ingredients:
- 2/3 cup (152g) unsalted butter, melted
- 8 ripe (3 cups)bananas, mashed
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups (360g) self-rising flour, sifted
- 1 teaspoon kosher salt
- 1 1/2 cup (357g) cold heavy whipping cream
- 8 oz package cream cheese room temperature
- 1 cup (120g) confectioners sugar
- 1/8 tsp. table salt
- 1 tsp. vanilla extract
Preheat oven to 350°F. Prepare a 10x15 baking pan with butter and flour or non-stick spray.
- Melt butter and set aside to cool slightly.
In a large bowl, mash bananas with a fork or with a hand-held mixer.
- Add butter, sugar, eggs, and vanilla and mix well.
Add in the flour and salt and stir until all ingredients are incorporated.
Bake for 18-25 minutes. You want the top to be a light golden brown and an inserted toothpick to be removed mostly clean. The cake should have risen in the middle and spring back if you press gently with your finger.
In the bowl of a stand mixer (or hand-held mixer), beat cold whipping cream on medium-high until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.
- In clean stand mixer bowl (or using a hand-held mixer) whip cream cheese until light and smooth. Add in sugar, salt, and vanilla and beat until fully incorporated.
Remove bowl from stand mixer and gently fold whipped cream into cream cheese mixture.
- Can be used immediately. You can store in the refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.