Monday, April 30, 2012

Boston Creme Cake

I saw this cake first featured here. 
Bottom layer is plain yellow cake. You can use a box, but I made mine from scratch. Make sure you poke holes in the cake for the next layer . I box of pudding made according to directions on the box.
After the pudding is set you add the frosting. in the original recipe it is canned frosting heated to make it smooth. I made mine from scratch, using more milk to make the frosting more like a glaze.

This was delicious, I am going to make this again.

Thursday, April 26, 2012

Show Your Stuff # 21 - Sloppy "Dave" Recipe

This is not your tradition Sloppy Joe recipe, my husband created it and named it after him, so these are Sloppy Daves.  The flavors in this is so good. It has the similar flavors to what you would find in a good hamburger or meatloaf. So here is the the recipe:

1 lb ground beef
1 diced oinion
3 T pickle relish
3 T mustard
2 T seasoning salt
2 T garlic powder
pepper to taste
1 cup shredded Colby cheese

Brown beef with onions, drain off the grease. Add the rest of the ingredients except the cheese. Simmer 10 minutes. Remove from heat and add the the cheese. Serve on a bun, or I am sure it would work just as well with rice or noodles.

This is also another edition of Show Your Stuff! So link up your favorite, craft, recipes, photos, family or whatever you are proud to show off. Make sure visit some of the other links too!

Tuesday, April 24, 2012

Berry Cobbler

This is really delicious cobbler filled with pineapple, strawberries, cherries, blueberries and raspberries.It is really good served up with some whipped cream.

Berry Cobbler

by David Huston

1 cup diced pineapple
1 cup diced strawberries
1/2 cup cherries
1/2 cup blueberries
1/2 cup raspberries
1/2 sugar

Mix all ingredients and let rest 1 hour

For the Topping:

1 cup oatmeal
1 cup brown sugar
1 cup flour
1/2 cup softened butter
2 T cinnamon
1 t nutmeg

Mix all ingredients until crumbly.

Portion fruit into a baking dish or individual baking dishes, top with the topping. Bake at 375 degrees for 25 minutes. Best served warm whipped cream.

Sunday, April 22, 2012

Nutella No Bake Cookies

It is not too often that I have Nutella in the house. So looking through my bookmarked Nutella recipes, I have found I had the ingredients on hand to make Nutella No Bake Cookies. The recipe can be found at Shugary Sweets. Unfortunately I was low on the oatmeal, so I could only make a half of a recipe. That is too bad, these turned out really good and is a hit.

Thursday, April 19, 2012

Show Your Stuff # 20

Thought I would say Hi, this picture was drawn up by my grandson. This weeks edition of Show Your Stuff is also going to be shared over at my other blog, Treasures Made From Yarn.
Thanks for everyone for participating so far, go ahead and link up what you are proud to show off.

Thursday, April 12, 2012

White Chocolate Tropical Dessert - Show Your Stuff # 19

It is time again for another Show Your Stuff, so show off what ever you are proud of.
However, I an also LOVING Pinterest. So if you have Pinterest board you want to link up, go ahead. I will follow.

White Chocolate Tropical Dessert

By David Huston
1 cup graham crackers
1/4 cup sugar
4 T melted butter
2 4oz packages of White Chocolate Instant Pudding
4 cups milk
2 12oz cans fruit cocktail, well drained
1 12 oz tub whipped topping
4 oz marshmallows
Mix graham crackers, sugar, and butter in 13 x 9 inch casserole dish. mix well and press firmly in bottom of pan; Add the fruit cocktail on the crust. Mix pudding and milk until well blended (in essence, you are making the pudding according to package directions) Pour the pudding over the fruit cocktail. Refrigerated for at least 2 hours to set. Spread whip topping on top of dessert and garnish with the marshmallows. Serve immediately or refrigerate until ready to serve.

Sunday, April 08, 2012

Coleslaw Recipe

With the warmer months approaching, coleslaw is going to be a staple for many picnics and parties. We are going to have a barbeque for Easter and also celebrate out grandson's birthday. We were at the grocery store looking pre-made coleslaw dressing to go with bag of coleslaw mix and did not find anything we wanted. So we decided to make our own dressing. We pulled out of smartphones and looked up a recipe and came up with this recipe. Leave it to my husband to put his own spin on a recipe, so here is the recipe for coleslaw:
16 oz bag of coleslaw mix
2 T diced onion
1/2 cup creamy salad dressing (like Miracle Whip)
1/3 cup Ranch dressing
1/2 cup white sugar
1 T white vinegar
1/4 t salt
1 T celery salt
1/2 t poppy seeds

Combine the slaw mix and onion. Whisk together the remaining ingredients and pour over slaw mix. Chill at least 2 hours before serving.

Thursday, April 05, 2012

Safe Cooking Habits and Tips - Show Your Stuff #18

It is time to have some fun again and participate in another edition of Show Your Stuff. To my surprise, I came across a cook book that my husband had started to write a while ago. There are no recipes in it yet (there are a lot of recipes already available on this blog), but he did have shopping tips, planner and guides done along safe cooking habits and tips. So what I am sharing with you today is an excerpt from the cook book, Safe Cooking Habits and Tips.

Safe cooking habits and tips 
By David Huston
With all the bad food Bourne illnesses going around today it is imperative to handle and cook you food properly, the last thing you want is to make a loved one sick, or you boss get food poisoning (well I’ll leave that one to you readers). Handling food is pretty much all common sense and logic, but let’s go over basic steps anyway.

1. Thaw foods properly. 
Only 3 ways to accomplish this:
a. Run under COLD water
b. Thaw while in cooking process
c. Refrigerate item until ready to use. (Remember to place the thawing item on a pan or drip tray and place on the bottom shelf to avoid cross-contamination with other foods

2. Organizing Your Refrigerator
 When organizing your refrigerator use the following guide to help keep foods from cross-contamination, starting at the top of the refrigerator:

a. Liquids: Milk, water, juices, etc.
b. Dairy (if you don’t have that special place for them)
c. Produce (if you don’t have the crisper)
d. Left-overs
e. Meats (always on the bottom

3. Handling food properly is essential:
a. Keep foods out of the DANGER ZONE 40-140F degrees.
b. Food may only be in the danger zone for a total of 8 hours, this includes thaw, prep, cooking, and serving time. Then if you have left-overs this includes cool down time, reheat time, and serving time again.
c. When storing left overs break down into smaller, shallow containers for quick cool down.
d. Label and date all leftovers put away for another day
e. Watch your expiration dates

 4. Know what your potentially hazardous foods are
This means items that are more likely to go bad the quickest and easiest.
a. All meats
b. All fish
c. All dairy
d. Any foods containing the above

5. Food preparation can be just the place for food to go bad, so be careful!
a. Never use a cutting board more than once without cleaning and sanitizing the board and the knife for another item.
b. Keep items refrigerated until ready for prep. Then prep item and place back into refrigerator until ready to use.
c. Keep all raw meats separate from everything else until ready to cook with.
d. Wash your hands after every prep job. (especially meats)
e. Keep your cooking area clean and free of clutter. f. Use the proper tool for the job.

a. Everything must be cooked above 145F degrees with the exception of the following:
     i. Seafood - 155F degrees
     ii. Poultry and Pork - 165F degrees
     iii. All leftovers - 165F degrees
     iv. Sauces – 165F degrees
 b. All cold food must be kept under 40F degrees.