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Post by doccreed on Oct 11, 2019 20:51:00 GMT
All of those sound good, especially the Scotch Chocolate Cake. I've never made a hummingbird cake. As soon as I find where I put that recipe I will share it here and tag you.
Hummingbird Cake is really easy, but it presents like it took a long time to make......so you could act like like you went to great pains to make such a fine cake, and then everyone loves you for going the extra mile   |
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Post by doccreed on Oct 12, 2019 3:34:00 GMT
Peanut Butter Bundt Cake:
Ingredients
1 stick butter , melted (8 tablespoons)
½ cup creamy peanut butter
1 cup plain coffee
1 cup white sugar
1 cup brown sugar , packed
2 eggs
1 teaspoon vanilla extract (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup buttermilk
FROSTING (see note)
¼ cup creamy peanut butter
1½ cup powdered sugar
¼ cup + 2 tablespoons heavy whipping cream (may need more)
½ teaspoon vanilla extract (optional)
Instructions
Preheat over to 350 F.
Generously grease and flour a bundt pan. Set aside.
In a large bowl mix together butter, peanut butter and coffee until well combined and creamy.
Beat in sugars, eggs and vanilla.
Add flour and sprinkle baking soda and salt evenly over the mixture.
Add buttermilk.
Mix just until flour is well-combined. Do not over mix.
Pour batter into prepared pan.
Bake at 350 for 45-50 minutes.
Let cool in pan for about 5-10 minutes.
Remove cake from pan and let cool completely.
Make the frosting by mixing together all frosting ingredients.
Add additional heavy cream by the spoonful until you reach your desired consistency (depends on how you plan to frost the cake. Less heavy cream makes a thicker frosting great for spreading, more heavy cream makes a thinner frosting which is good for pouring or drizzling)
Place the cake in the fridge to harden up the frosting if desired.
Serve at room temperature.
Sundrop I have tried different frostings for this cake. Use whatever kind you like; you may even try a fudge drizzle. It's almost good enough without an icing. It is an extraordinary recipe and it's now my first choice in peanut butter cakes. Also, if you use self-rising flour just leave out the baking soda and salt.
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Post by hollygolightly on Oct 13, 2019 1:45:17 GMT
Oh la-la! Orange Pineapple Upside Down Cake - I'm going to see if I can make one of those - I love those flavors together  I am not much of a baker - I love sweets though. Something simple I like to make is a No Bake Cherry Pie - so easy:
Press some pecans (whole or chopped, whatever you prefer) into a pre-made deep dish pie crust (or make your own - I never do), bake according to package instructions.
Whip together: cream cheese, cool whip and powdered sugar until smooth (a block of the cheese, a container of the cool whip, sugar at your discretion)
Pour that into the cooled pie crust and then dump a can of cherry pie filling on top - chill for a bit.
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Post by Sundrop on Oct 13, 2019 22:35:58 GMT
Peanut Butter Bundt Cake:
Ingredients
1 stick butter , melted (8 tablespoons)
½ cup creamy peanut butter
1 cup plain coffee
1 cup white sugar
1 cup brown sugar , packed
2 eggs
1 teaspoon vanilla extract (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup buttermilk
FROSTING (see note)
¼ cup creamy peanut butter
1½ cup powdered sugar
¼ cup + 2 tablespoons heavy whipping cream (may need more)
½ teaspoon vanilla extract (optional)
Instructions
Preheat over to 350 F.
Generously grease and flour a bundt pan. Set aside.
In a large bowl mix together butter, peanut butter and coffee until well combined and creamy.
Beat in sugars, eggs and vanilla.
Add flour and sprinkle baking soda and salt evenly over the mixture.
Add buttermilk.
Mix just until flour is well-combined. Do not over mix.
Pour batter into prepared pan.
Bake at 350 for 45-50 minutes.
Let cool in pan for about 5-10 minutes.
Remove cake from pan and let cool completely.
Make the frosting by mixing together all frosting ingredients.
Add additional heavy cream by the spoonful until you reach your desired consistency (depends on how you plan to frost the cake. Less heavy cream makes a thicker frosting great for spreading, more heavy cream makes a thinner frosting which is good for pouring or drizzling)
Place the cake in the fridge to harden up the frosting if desired.
Serve at room temperature.
Sundrop I have tried different frostings for this cake. Use whatever kind you like; you may even try a fudge drizzle. It's almost good enough without an icing. It is an extraordinary recipe and it's now my first choice in peanut butter cakes. Also, if you use self-rising flour just leave out the baking soda and salt. |
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Post by doccreed on Oct 19, 2019 17:01:40 GMT
ISO: chicken crockpot meals
Good afternoon, ladies and gentlemen. I'm in need of some crockpot recipes with chicken WITHOUT Campbell's gravy or cream of soup. I prefer natural gravy or sauce (some exceptions). I don't mind the dry mixes with added water, FYI. I'm interested in soups, stews, noodle dishes,sweet,savory,spicy...anything. Thanks in advance!
(Yes, I have googled but you might be surprised how many recipes call for Campbell's cream of chicken. I guess it's popular. Not a fan.)
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Post by Sundrop on Oct 21, 2019 12:59:40 GMT
ISO: chicken crockpot meals
Good afternoon, ladies and gentlemen. I'm in need of some crockpot recipes with chicken WITHOUT Campbell's gravy or cream of soup. I prefer natural gravy or sauce (some exceptions). I don't mind the dry mixes with added water, FYI. I'm interested in soups, stews, noodle dishes,sweet,savory,spicy...anything. Thanks in advance!
(Yes, I have googled but you might be surprised how many recipes call for Campbell's cream of chicken. I guess it's popular. Not a fan.)
2 Chicken Breasts
1- 10 oz can enchilada sauce
1- 14 oz can black beans, rinsed & drained
1- 14 oz can corn, drained
1- 4 oz can green chilies
1- 14 oz can diced tomatoes (I like the petite diced)
1- 14 oz can chicken broth
1- Tablespoon minced garlic
1-teaspoon salt
Cook all in crock pot, shred chicken with two forks |
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Post by Sundrop on Oct 21, 2019 13:07:53 GMT
doccreed
Here's one for Sweet Hawaiian Chicken. I usually serve it over a spicy rice.
2 lbs Chicken tenderloin chunks
1 Cup pineapple juice
1/2 Cup brown sugar
1/2 Cup soy sauce
Combine all ingredients can cook on low for 6-8 hours
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Post by doccreed on Oct 21, 2019 18:10:38 GMT
doccreed
Here's one for Sweet Hawaiian Chicken. I usually serve it over a spicy rice.
2 lbs Chicken tenderloin chunks
1 Cup pineapple juice
1/2 Cup brown sugar
1/2 Cup soy sauce
Combine all ingredients can cook on low for 6-8 hours 
I'm making some candied yams this holiday which calls for pineapple juice, brown sugar, honey, nutmeg, cinnamon, and vanilla flavoring. Your Hawaiian Chicken brought it to mind. I'm going to make turkey dressing this year instead of baking a turkey. You doing anything new in addition to traditional dishes? |
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Post by Ceefor on Nov 4, 2019 11:04:06 GMT
Well, if we're gonna negotiate, I guess I better taste it first..... Why do I want to type {Spoiler}
TWSS
I tried to put that behind a spoiler - I hope it worked!
Okay - so I need to figure out how to do a spoiler!
TWSS
I didn't mean to laugh - I'm so sorry.....! (rofl) |
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Post by Ceefor on Nov 4, 2019 11:05:20 GMT
Baking cakes - that's what I like to do.
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Post by cat on Nov 8, 2019 1:06:01 GMT
doccreedHere is a recipe similar to Sunny's. I have doubled everything for my big family...but this is what I use. 2 cans Rotel 2 cans black beans, drained and rinsed 2 cans corn 2-3 packets of Hidden Valley Ranch Fiesta Flavor ranch dressing mix (I use 3) Put all in crock pot, stir together. Add chicken breasts. (I use about 8) Cook on low 6-8 hrs. Remove chicken and shred, put chicken back in crock pot and stir. Add med container of cream cheese. (I use the whipped kind) Let melt, stir. I serve it over rice with shredded cheddar and with tortilla chips.
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Post by doccreed on Nov 9, 2019 23:21:04 GMT
doccreed Here is a recipe similar to Sunny's. I have doubled everything for my big family...but this is what I use. 2 cans Rotel 2 cans black beans, drained and rinsed 2 cans corn 2-3 packets of Hidden Valley Ranch Fiesta Flavor ranch dressing mix (I use 3) Put all in crock pot, stir together. Add chicken breasts. (I use about 8) Cook on low 6-8 hrs. Remove chicken and shred, put chicken back in crock pot and stir. Add med container of cream cheese. (I use the whipped kind) Let melt, stir. I serve it over rice with shredded cheddar and with tortilla chips.
My sister uses it to make spinach dip and sausage balls, I think. Hope you get back all your energy for the upcoming holidays.  |
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Post by doccreed on Nov 9, 2019 23:27:04 GMT
Baking cakes - that's what I like to do. |
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Post by morgan on Nov 10, 2019 0:05:14 GMT
Found a recipe for Cinnamon Roll Coffee Cake. Need to pick up a few ingredients, but hope to make it this week sometime. If it turns out, I'll let you guys know. Fingers crossed.
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Post by neesy on Nov 10, 2019 17:51:48 GMT
Found a recipe for Cinnamon Roll Coffee Cake. Need to pick up a few ingredients, but hope to make it this week sometime. If it turns out, I'll let you guys know. Fingers crossed. Your post got me thinking and I found a good recipe online for Cinnamon Roll Muffins - I think I will try these today - they sound delicious!
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Post by cat on Nov 10, 2019 21:50:38 GMT
doccreed Here is a recipe similar to Sunny's. I have doubled everything for my big family...but this is what I use. 2 cans Rotel 2 cans black beans, drained and rinsed 2 cans corn 2-3 packets of Hidden Valley Ranch Fiesta Flavor ranch dressing mix (I use 3) Put all in crock pot, stir together. Add chicken breasts. (I use about 8) Cook on low 6-8 hrs. Remove chicken and shred, put chicken back in crock pot and stir. Add med container of cream cheese. (I use the whipped kind) Let melt, stir. I serve it over rice with shredded cheddar and with tortilla chips.
My sister uses it to make spinach dip and sausage balls, I think. Hope you get back all your energy for the upcoming holidays. I forgot to buy cream cheese once once and it still tasted good. 😀 I prefer it with, though! But just remember to get the Fiesta Ranch flavor of Hidden Valley, not the regular kind. 🙂 |
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Post by neesy on Nov 19, 2019 13:18:00 GMT
ISO: chicken crockpot meals
Good afternoon, ladies and gentlemen. I'm in need of some crockpot recipes with chicken WITHOUT Campbell's gravy or cream of soup. I prefer natural gravy or sauce (some exceptions). I don't mind the dry mixes with added water, FYI. I'm interested in soups, stews, noodle dishes,sweet,savory,spicy...anything. Thanks in advance!
(Yes, I have googled but you might be surprised how many recipes call for Campbell's cream of chicken. I guess it's popular. Not a fan.)
Instead of using canned soup (which I find too salty) try making a basic white sauce - it's not hard at all.
Don't know if you ever buy evaporated milk but a really easy way to make white sauce is one full can of evaporated milk, undiluted...
Pour this into a medium to large size pot, sprinkle 2 tablespoons of all purpose flour over it and then cook over medium heat while stirring with a wooden spoon or whisking with a whisk. Continue to whisk it until it thickens which normally takes a few minutes.
This will thicken up nicely then season to taste with salt and pepper and a pinch of dry mustard if you have it.
Then you could pour this into your slow cooker with the other ingredients as a substitute for the cream soup.
You can also turn this into a cheese sauce by adding grated cheddar cheese (really good with Taco Chips!)
p.s. I got this from a cook book called Looneyspoons I think - they used this as a base then mixed in cooked macaroni, browned ground beef etc. to make a sort of "hash"
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Post by Sundrop on Nov 19, 2019 14:03:37 GMT
doccreed Here is a recipe similar to Sunny's. I have doubled everything for my big family...but this is what I use. 2 cans Rotel 2 cans black beans, drained and rinsed 2 cans corn 2-3 packets of Hidden Valley Ranch Fiesta Flavor ranch dressing mix (I use 3) Put all in crock pot, stir together. Add chicken breasts. (I use about 8) Cook on low 6-8 hrs. Remove chicken and shred, put chicken back in crock pot and stir. Add med container of cream cheese. (I use the whipped kind) Let melt, stir. I serve it over rice with shredded cheddar and with tortilla chips.
My sister uses it to make spinach dip and sausage balls, I think. Hope you get back all your energy for the upcoming holidays. |
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Post by doccreed on Nov 19, 2019 21:29:58 GMT
Thanks, (bruh!) ladies. I'll keep these tips in mind. 
neesy
Sundrop
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Post by doccreed on Nov 27, 2019 20:42:55 GMT
Doc Creed's Chicken & Dressing Recipe:
Ingredients:
One hen
Boiled eggs, about six
Celery (Whole stalk)
Onions (One whole onion diced)
Chicken stock (One large container, plus some from your chicken pot.)
Sage (To taste, about 4 tbsp)
Cornbread (About 24 muffins, around 4 cups of cornmeal. Not Jiffy!)
Directions:
Boil your hen and remove it from stock. Add some butter to steaming stock while you remove meat from bones.
Prepare your cornbread from your favorite recipe. Crumble it into large bowl. You can add crumbled leftover biscuits and a few crackers if you like more texture.
Add chopped chicken to bowl of crumbles with diced boiled eggs. Add chopped celery and diced onions. (I usually boil celery to tenderize it first.)
Pour whole container of store bought chicken stock into ingredients. Mix well with your hands. You're looking for a paste-like consistency, wet sand. Add some of homemade stock and combine. (If you like dry dressing then use less stock; if you prefer moist dressing, add a lot more until it's almost soupy.)
Now add your sage, and pepper if you like. Salt may not be necessary because of store bought chicken stock. Taste your mixture as you gradually add sage and other seasonings. Each person's palate is different.
Pour your mixture into a large greased roasting pan and bake at 350 for an hour. (If top gets too brown, just cover with tin foil for remaining cooking time. If you want a drier dressing, cook longer, and vice versa.)
It is a delicious recipe served with gravy or side of mashed sweet potatoes.
Enjoy!
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