Make Your Cake (Perfectly) And Eat It too

True enough baking a cake can be a little frustrating. And, if you've tried and died, you've probably reached the end of your rope and are ready to give up.  But wait, there's good news.  There are some simple, easy to follow videos now available that walk you through the entire process.  When you finish you'll have a perfect cake suitable for showing but best of all for eating.
You should take a look at the complete information HERE.  You'll be surprised at how magical your creation will be!
Click HERE for everything you need to know.
P.S.  There's a FREE product available near the bottom of the page so be sure to read everything so you don't miss it.
Steve and Kim

Bourbon Mint Ice Cream

Freeze Your Own Ice Cream

We officially live in a world where "artisanal" ice cream costs $17 a pint. Luckily, it's less hassle to make your own at home than it is to get that plastic seal off the pint container

Food hipsters will buy anything "handmade" and "small-batch," which is why we're in the midst of a full-blown artisanal-ice-cream movement. In Malibu you can buy a single scoop at Italy-transplant Grom for $5.25, while New Yorkers can sign up for a three-month subscription to MilkMade—only $50 for three pints! I'm sure it's all delicious, but there's no way in hell I'm spending that much just to feel smugly superior to Edy's eaters.

The homemade stuff is as indulgently rich and creamy as anything sold in an organic heritage-farmed waffle cone. Plus, you're free to concoct whatever flavors you damn well please; my girlfriend likes to make ginger (not my thing) and rosemary-honey (weirdly delicious). I wanted to pump mine full of booze, so I settled on re-creating a favorite summer cocktail: the mint julep.

The recipe requires maybe thirty minutes of work.  One lesson learned: More than a quarter cup of bourbon prevents the mixture from fully freezing. (Turns out there is no way to make ice cream boozy enough to get you ripped on one bowl.) On the bright side, eating homemade ice cream does get you drunk on the smug superiority of not paying a half Benjamin for artisanal rocky road.

Bourbon-Mint Ice Cream
Makes about two pints
1 1/2 cups packed fresh spearmint leaves
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups heavy cream
Pinch of salt
6 egg yolks
1 teaspoon vanilla extract
1/4 cup bourbon

Directions:
1. Bruise the mint with a spoon to release its flavor.

2. In a saucepan, warm the milk, sugar, half the heavy cream, salt, and mint until it just starts to simmer. Remove from heat, cover, and let that steep for 30 minutes.

3. Fill a large bowl partway with water and ice. Fill a medium bowl with the rest of the cream, then set it in the large one.

4. Pour the steeping mix through a sieve into a bowl. Toss the mint. Reheat the mix on medium for 3 minutes.

5. In a separate bowl, whisk the egg yolks, then slowly pour the warm mint mixture into the yolks, whisking constantly. Scrape it all back into the saucepan.

6. Cook the mix on medium, stirring constantly with a spatula, until it's thick enough to coat the spatula, about 5 to 10 minutes.

7. Pour the mixture through the sieve into the cream. Stir in the vanilla and bourbon. Set in the refrigerator to cool for 3 hours.

8. Pour the chilled mix into the ice cream machine and let it run until it's ice-creamy, usually 30 to 40 minutes. Scoop into a container; let it set in the freezer for 2 hours. Then dessert!

SECRET RECIPE FOR MY FAVORITE PIZZA

I've held off on revealing this recipe but have decided to share it with everyone. You've all been so kind and generous with your offerings of delicious recipes I guess it is only fair that I share this with you. Enjoy.

Here's what you do:

Gather supplies
Go to desk for pen and paper.
Find phone book.
Research phone listing for your very favorite pizza shop (mine is Dominos)
Write number down.
Call favorite pizza shop.
Order pizza. (Don't forget bread sticks).
Drive to or wait for delivery of said pizza.

REPEAT AS OFTEN AS REQUIRED.

Well, there you have it. I hope this helps you this summer when you're just too busy to cook!

Steve and Kim

PATRIOTIC DESSERT

Well, here comes summer and the 4th. of July celebrations. With that in mind I thought I'd share a quick recipe with you that will help you celebrate the holidays.

INDREDIENTS:

2 Packages of instant white chocolate pudding.
3 cups of skim milk (if you're heart-smart).
Fat-free Cool Whip
Angel food cake cut into bite-size pieces
Strawberries, sliced
Blueberries
Raspberries

PREPARATION:

Mix pudding with milk and let stand for about 5 minutes.
In a glass bowl or dish, layer, with cake and pudding in between each fruit:
Angel Food Cake/Pudding/Strawberries/ Pudding/ Blueberries/pudding/Raspberries
SMOTHER WITH COOL WHIP AND ENJOY

Celebrate!
Steve and Kim

Apple Pie Pork Chops

I know this sounds like something you would NEVER put into your mouth. But if you don't, you'll be missing one of the very best pork chop recipes I've ever tried. At least try it once!

INGREDIENTS:

4-6 thick center-cut pork chops
1 can of apple pie filling
Your favorite BBQ sauce.

PREPARTATION:

Place the contents of the apple pie filling into the bottom of a greased 9x13 pan (I prefer glass).
On top of the filling place the pork chops
Cover the pork chops with a generous coating of your favorite BBQ sauce.
Cover with aluminum foil and poke a few small holes in the top to allow the steam to escape during baking.
In a 300 degree oven place the pan on the middle shelf. Allow to cook approximately 3 hours or until the pork chops are thoroughly cooked through. Remove from the oven and enjoy this great meal.

Come on you porkers, get cooking!
Steve and Kim

Salmon Bake With Pecan Crunch Coating

INGREDIENTS:
3 Tablespoons of Dijon Mustard
3 Tablespoons of butter, melted
5 Teaspoons of honey
1/2 cup of fresh bread crumbs
1/2 cup finely chopped pecans
3 Teaspoons of chopped fresh parsley
6 4-ounce salmon fillets
Salt and pepper to taste
6 Lemon wedges

PREPARATION:
Preheat your oven to 400 degrees. In a small bowl, mix together mustard, butter and honey. In another bowl, mix together bread crumbs, pecans and parsley. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture. Bake for 10 minutes per inch of thickness, measured at the thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Many thanks to Stephanie Smith of the Boven Birth Center, Holland Hospital for this great recipe!

GLORIFIED RICE AND A TRIP DOWN MEMORY LANE

A few days ago, while talking to my mother about "the old times" I asked her if she remembered making glorified rice. She said she did but had no clue how to make it any longer as it had been so long since she made it. Well, being the good son that I am, I decided to find the recipe and make it for her. Much to my delight I happened across this simple recipe and it is delicious! Mom nearly cried when I brought to her a heaping helping of my hospitality. She just loved it and I hope you do too.

Glorified Rice

3 quarts boiling water

1 1/2 cups medium grain rice

1 cup milk

dash of salt

1 1/2 pints whipping cream, lightly sweetened and whipped

1 19-ox can crushed pineapple, drained, juice or syrup reserved

1. Add rice to water and boil for 25 minutes. Drain in colander and rinse rice.

2. In covered baking dish combine cooked rice, dash of salt and 1 cup milk. Cover tightly and bake for 30 minutes at 350 degrees. Do not let the rice bake dry.

3. Chill thoroughly. Combine rice with crushed pineapple plus enough of the reserved juice to moisten the rice. Fold in whipped cream and serve.

Serves 10 to 12

**Here's another idea that freshens up this delicious salad. Put in some grapes, bananas cut up and/or Mandarin orange slices. It is so good this way. I just love it!

Why not share some with your "mom" or special loved one this summer. This is a great add-on to any meal and can be served anytime.

Happy Memories
Steve and Kim

This potato salad includes eggs, celery and relish and should be served warm. "

SOUTHERN POTATO SALAD:

INGREDIENTS:

* 4 potatoes
* 4 eggs
* 1/2 stalk celery, chopped
* 1/4 cup sweet relish
* 1 clove garlic, minced
* 2 tablespoons prepared mustard
* 1/2 cup mayonnaise
* salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Fast, simple and great to serve at your next picnic or family gathering. They'll just love it ya'll

Happy Eating
Steve and Kim

SIMPLY CHICKEN

Simple Chicken breast recipes are one thing that a recipe box or kitchen should not be without. Between soccer games, karate, and doctor appointments life can be very hectic and cooking a 5 course meal is just out of the question. However our families still deserve a well balanced, nutritious and tasty meal; which means we have to improvise and come up with recipes that are simple, quick and meet those requirements.

These simple chicken breast recipes are just the ticket to sitting your family down to a hot, nutritious and flavorful meal. They will take you from the chicken to the table with ease and little time. Enjoy!

This first one is very simple and is a one pan wonder. My family really enjoys it and it only takes me about 10 minutes to throw together and then about 35 minutes to cook. I love cooking this on nights when my husband works because it smells wonderful and when he walks in he always says “ooooo, can‘t wait for dinner.”

Ranch Chicken with Veggies

4 boneless skinless chicken breasts
2 c veggie of choice (carrots work well)
1 c Italian bread crumbs, plus a little extra
2 packages of dry Ranch dressing mix

Preheat oven to 350.

Spray or oil the a 9x13 dish and coat with extra bread crumbs.

In a bowl mix the ranch dressing and 1 cup of bread crumbs together. Coat the chicken in the mixture and place in pan. Then put your veggie in the mixture, stir to evenly coat and then place carrots in the pan around the chicken.

Bake for 35 minutes then serve with slices of bread or biscuits.

This next simple chicken breast recipe is a marvelous well-balanced meal that can be done in one pan. It’s incredibly easy to make and simple to clean up. This recipe can also be converted to a crock pot if necessary and baked during the day.

Chicken and Rice

8 boneless skinless chicken breast
1 can onion soup
1 can cream of mushroom soup
1/3 can milk
1 box of long grain and wild rice mix
1 16 oz bag of frozen veggies

Preheat oven to 350.

Evenly spread the rice in a 13x9 inch pan. Then sprinkle the herb packet that came with the rice over it, and top with the veggies. In a bowl mix the onion soup with one can of water and pour it over the veggies. Then place the chicken on top of the rice. In a bowl mix the mushroom soup with the milk and pour this over the chicken. Bake for 1 ½ hours.

Both of these recipes do involve quiet a few ingredients and minimal amounts of prep time. However if you need something with almost no prep and few ingredients then you can always opt for the classic; throw some chicken in a pan and pour a can of cream of chicken over it, serve it with instant mashed potatoes and a veggie. This simple chicken breast recipe has been around for ages and has become a favorite quick meal for most families.

We'd love to hear from you and are always looking for ideas for our postings here. Why not take a minute to drop us an e-mail? Just click HERE to contact us.
Thanks and good eating.
Steve and Kim

MEATLOAF WITH RICE

Meatloaf is one of the easiest American dishes to make, and everyone has their own favorite way of preparing one. The best thing about meatloaf preparation is that measured ingredients can be approximated for individual tastes. This delightful meatloaf is a take-off from the Porcupine Meatballs that was popular in the 1950s. The addition of rice makes for a substantial and hearty dish. We really love this tasty and unusual meatloaf.

INGREDIENTS:

1 pound extra-lean ground beef (hamburger)
1/2 cup uncooked white rice (instant or minute rice)
1/4 cup finely chopped onion
1/4 cup minced red bell pepper
1 clove garlic, minced
1 teaspoon salt or to taste
1 teaspoon freshly ground pepper
1 tablespoon minced fresh or dried herbs of your choice (such as rosemary, basil, chives, sage, and/or tarragon)
2 teaspoons Worcestershire sauce
1 egg, beaten
1/4 cup tomato ketchup
1/4 cup skim or non-fat milk
1/4 cup dry bread crumbs

PREPARATION:

Preheat the oven to 350°F. Lightly grease a small loaf pan.
In a large bowl, combine the ground beef, uncooked rice, onion, bell pepper, garlic, salt, pepper, herbs, Worcestershire sauce, egg, ketchup, milk, and bread crumbs. Using your clean hands (removing any rings), mix together all the ingredients. Mix thoroughly but lightly, being careful not to pack the meat too much. NOTE: This meatloaf mixture will be moister than most recipes at this point. The extra liquid is needed for the rice to absorb while cooking.
Place in prepared loaf pan. Bake approximately 60 minutes or until meatloaf reaches an internal temperature of 160°F (do not overcook or it will be dry). Remove from oven and let the meatloaf rest for 15 minutes before serving.
Makes 4 servings.

We hope you enjoy this tasty dish. Come back again soon for more exciting dishes.

Steve and Kim

THE BEST BREAD IS HOME MADE BREAD

While growing up I remember the smell of fresh-baked bread being prepared by my mother. Back then there was no such thing as the automatic bread maker so she had to do everything by hand. Oh the smells that came from her kitchen! If you've never experienced this smell then you haven't lived. Why not give baking your own bread a try? You'll enjoy it I'm sure. Here are a couple of our favorites.

There is nothing like fresh homemade bread and these two will fill your home with all those lovely baking flavors so typical of bread baking.

Moist Potato Tea Bread

What You Need:

* 1 C of flour
* 1/2 t baking soda
* 1/4 t salt
* 1/2 t pumpkin pie spice
* 1 C cold sweet potatoes, mashed
* 1/2 C sugar
* 3 T canola oil
* 2 T of buttermilk
* 1 t vanilla extract
* 1 large egg

How to Make It:

1. Place the oven temperature on 350 degrees and allow the oven to preheat.
2. Lightly spray a loaf pan with a non stick cooking spray.
3. Dust the loaf pan lightly with flour and tap out any excess.
4. Place the flour into a mixing bowl.
5. Add the baking soda, salt and pumpkin spice.
6. Whisk together until the ingredients are blended well.
7. Place the mashed sweet potatoes into a separate mixing bowl.
8. Sprinkle the sugar over the top of the potatoes.
9. Pour the oil, buttermilk and the vanilla into the mixture.
10. Break the egg into the mixture then whisk until blended together well.
11. Transfer the sweet potato mixture into the bowl with the flour mixture.
12. Stir just enough to moisten the dry ingredients through.
13. Place the batter into the prepared loaf pan.
14. Bake 28 minutes or until a butter knife inserted in the center comes out clean.
15. Cool the loaf in the pan on a wire rack for 12 minutes.
16. Invert the pan over a wire rack and allow the loaf to cool 1 hour before serving.

Serves: 1 loaf

Sweet potatoes make breads very moist so there's no need for the extra butter or oil. Sweet potatoes are also a great source of beta carotene along other nutrients making them a healthy choice any time of year. Pumpkin can be used in place the sweet potatoes if you prefer.

The vegetables in this best bread recipe make it a very healthy bread to treat your family with.

Farmer's Country Loaf

What You Need:

* 1 C warm water (110 degrees)
* 2 1/2 t active dry yeast
* 1 1/2 t salt
* 1 1/2 C + 2 T bread flour

How to Make It:

1. Pour the warm water into a mixing bowl.
2. Sprinkle the yeast over the top of the water.
3. Allow the mixture to stand 5 minutes or until it begins to bubble.
4. Once the mixture begins to bubble, stir in the salt and the flour until well blended.
5. Use a flexible rubber spatula and knead the dough by folding it over and pushing it into the bottom of the bowl.
6. Knead the dough 4 times.
7. Sprinkle the remaining flour over the dough and continue to knead the dough as directed above for 5 minutes or until the dough is spongy.
8. Scrape down the sides of the bowl and push the dough into a ball shape.
9. Cover the bowl with a kitchen towel, place in a warm area and allow the dough to rise 1 hour.
10. Use the rubber spatula and stir the dough. Cover again and allow the dough to rise for another hour.
11. Sprinkle a flat surface lightly with flour.
12. Place the dough onto the floured surface and form a loaf.
13. Use additional flour on the board if the dough becomes too sticky.
14. Sprinkle a baking sheet with flour in an area about double the size of the loaf.
15. Place the loaf on the floured area, cover loosely with plastic wrap and let the dough rise 1 hour or until it is double in size.
16. Set the oven temperature to 375 and allow the oven to preheat.
17. Remove the plastic wrap from the loaf.
18. Fill a spray bottle with water and spray the inside of the oven with the water.
19. Bake the bread 5 minutes then spray the oven again being careful not to spray the bread.
20. Bake the bread 12 minutes then spray the oven again.
21. Continue baking the bread 12 more minutes or until the bread is browned and crusty on top.
22. Allow the bread to cool on a wire rack 1 hour before slicing.

Serves: 1 loaf

This is a wonderful bread to serve with that Easter dinner. Be sure to have plenty of butter or better yet apple butter to smother each slice with.

This is truly one of our best bread recipes. Do not be afraid of the yeast. It is easier than you think. If you wish you can add one teaspoon of sugar to your dough, with your yeast, it will make the raising process faster; I often do it when I'm in a hurry. I also place the bread in any warm place I can find. I have a friend who places it in her bed, under the duvet, with the electric blanket switched on!! Can you believe it?

Okay, so now you have two of our best bread recipes, what do you think of them?
Let us know by e-mail at our blog address HERE.

**PS. Would you please twitter this article to your friends? We're sure they'll enjoy it as much as you have. Thank you.
Steve and Kim: