Category Archives: Quick and Easy

Peanut Sauce

27 Monday Jan 2020

Posted by in Comfort Food, Quick and Easy, Salads, Sauces, Talking Food

≈ Leave a Comment

Print pagePDF pageEmail page

This peanut sauce is so delicious on Asian style salads, chicken or eaten out of the jar with a spoon. I don’t always have everything called for, but no matter what combination of ingredients I use it is always so good. I usually use fresh garlic and ginger in recipes, but by adding garlic powder and ginger powder this keeps in my refrigerator much longer.

  • 1/2 cup creamy peanut butter
  • 1/4 to 1/2 tsp ginger powder
  • 1/4 to 1/2 tsp garlic powder
  • 1 1/2 Tbsp fresh lime juice
  • 1 1/2 Tbsp low-sodium soy sauce (or regular)
  • 2 tsp sriracha or Thai sweet chili sauce
  • 1 1/2 Tbsp packed light-brown sugar
  • 1 1/2 Tbsp honey
  • 1 Tbsp sesame oil
  • 4 – 6 Tbsp hot water (just enough for the consistency desired)

Blend everything in a blender or with a stick blender until smooth. I store it in jar in the refrigerator until needed. Can be served cold or slightly warm.

Chocolate Marshmallow Texas Sheet Cake

05 Thursday Apr 2018

Posted by in Cakes, Chocolate, Comfort Food, Desserts, Feeding the Masses, Frosting, Institute Treats, Nostalgia, Quick and Easy, Talking Food

≈ Leave a Comment

Print pagePDF pageEmail page

A few months ago Sister Tucker made a version of this for our Pathway class. It was so good. I thanked her and said, “It tastes like home.” She told me that was the best compliment.

Makes 24-30 pieces

1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt

1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)*
2 eggs
1/2 cup oil
1 tsp vanilla

1 cup boiling water

• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.

While the cake is baking, prepare the frosting…

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)*
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.

* I often use the milk and vinegar trick because who always keeps buttermilk in the refrigerator. It will turn out fine, but I think buttermilk just makes the cake and frosting so much better. It’s worth the trip to the store to get a quart!

 

 

Jere Miller’s Chocolate Chip Fudge Brownies

19 Wednesday Aug 2015

Posted by in Brownies, Comfort Food, Desserts, Quick and Easy

≈ Leave a Comment

Print pagePDF pageEmail page

I have quite a brownie thing going on here in my attempt to find a good recipe again. I had this problem for several years with chocolate chip cookies until I finally found the Subarashi Chocolate Chip Cookie recipe. I deleted this recipe awhile back when it failed me. Then I regretted getting rid of it. It’s back, I am so glad Ally sent it to me.

Ingredients-

2 cups sugar
1 cup melted butter
4 eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa
1 cup flour
1- 1/2 cups chocolate chips

Method-

Combine melted butter and sugar. Add vanilla and eggs and mix until smooth. Add flour, cocoa powder and salt and stir until combined. Fold in chocolate chips. Bake in a well greased 13X11″ pan (who has a 13X11 inch pan????It must mean 9X13!”) for 25 minutes at 350 degrees. The sides will begin to pull away from the pan. Don’t over bake!

Shrapnel Dip from Mel’s Kitchen

01 Friday Aug 2014

Posted by in Institute Treats, Quick and Easy, Snacks, Talking Food

≈ Leave a Comment

Print pagePDF pageEmail page

Mel’s Kitchen Cafe is a great recipe website. I haven’t made anything from her that I haven’t like, so far. This dip is always a favorite. I usually leave out the avocados because they get mushy so quickly. This recipe is great and I am always asked for the recipe. Here’s the link to Mel’s Kitchen Cafe.

  • 1 can white beans, I use Great Northern or Cannellini beans
  • 1 can black beans
  • 1 cup frozen corn
  • 1-2 avocados, diced (I usually leave these out unless I am serving it immediately)
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1-2 Roma tomatoes, diced and seeded
  • 2 tablespoons  chopped red onion
  • 2-3 tablespoons finely chopped cilantro
  • 1/3 to 1/2 cup Kraft Zesty Italian salad dressing
  • Squeeze of fresh lime
  • Salt and pepper to taste
  • Tortilla chips for serving
  1. Drain and rinse the beans in a colander.  Add them to a large bowl.
  2. Add the corn, avocados, red pepper, green pepper, tomatoes, red onion and cilantro. Pour in the dressing and gently fold the ingredients together until evenly coated.
  3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve with chips.

College Pasta

31 Sunday Jan 2010

Posted by in Chicken, Main Dishes, Quick and Easy

≈ 1 Comment

Print pagePDF pageEmail page

This is a quick, easy, and good poor man’s meal.

2 chopped up chicken breasts (little square inch or so pieces)
1 can green beans
1 can stewed tomatoes
1 teaspoon oregano
1 teaspoon basil
salt and pepper to taste

Cook any pasta you want. Put a little olive oil in a pan, and cook up chicken. Once chicken is cooked through add green beans and tomatoes, let them heat up. Add spices and let simmer. Drain Pasta, put other stuff on top. Delicious!