My Kitchen Addictions

Dump Cake

Missouri Farm Chick — Fri, 14 Jun 2013 15:34:16 +0000

I’ve mentioned Ruth Esry before. She was a dear co-worker back in the late 1970s at my first job as a bank teller. I was a newlywed, and we talked about cooking and recipes a lot during our breaks. Ruth was an amazing friend and cook who shared her delicious talent by bringing goodies to work on a regular basis. She presented me with a birthday gift that I will treasure forever…a cookbook. On the inside cover, Ruth wrote…

Happy Birthday Jackie 1-31-1979

May Steve enjoy your gift too, by all the good dishes you’ll fix for him!

Love,

Ruth

One of the very first desserts I prepared for my husband, Steve, was this Dump Cake and it quickly became his favorite. We just celebrated our 35th wedding anniversary by going to a tropical island to rest, relax and lay on the beach. When we got home…I made this cake for him, as I always do on our anniversary and many days throughout the year! Here is the actual page in the cookbook. Notice the stains and another note Ruth wrote. She did this throughout the cookbook.

Layer 1: a can of large, crushed pineapple…including juiceLayer 2: can of cherry pie fillingLayer 3: chopped pecans…reserve 1/4 cup for top (Your choice of nuts…Steve prefers pecans!)Layer 4: box of yellow cake mix (dry)Layer 5: stick of butter cut into small pieces (I use salted for a little taste.)Layer 6: sprinkle with remaining pecansTa-da!

Six layers of sweetness awaits you!

My husband loves this…hope you do too!

Oh…don’t forget the vanilla ice cream on top!

Dump Cake

Author: Donna Cravens via My Kitchen Addictions

Recipe type: Dessert

This recipe is adapted and can be found in ABWA’s Key of Friendship cookbook (Salisbury, Missouri)

Ingredients

1 can crushed pineapple, with juice
1 can cherry pie filling
¾ cup chopped nuts (I use pecans.)
1 box yellow cake mix (dry)
1 stick butter (I use salted.)

Instructions

Use a 9×12-inch pan, ungreased.
Spread in layers, crushed pineapple, cherry pie filling, chopped pecans (reserving (1/4 cup), dry cake mix, butter (cut-up in small pieces) and remaining pecans
Bake about 25 minutes at 350 degrees or until golden brown on top.
Serve warm with vanilla ice cream.

WordPress Recipe Plugin by EasyRecipe

Featured Coconut Cupcakes

Missouri Farm Chick — Sun, 19 May 2013 03:24:55 +0000

Featured on Bakers’ Stock is this recipe for coconut cupcakes. Read more here.

LOVE, LOVE these polka dot baking cups…available at Bakers’ Stock.

Pinned, Prepared, Perfect

Missouri Farm Chick — Sat, 11 May 2013 11:55:23 +0000

Confession…I have nothing to hide! Pinterest is an obsession… no another addiction of mine! When I should be doing the checkbook or cleaning the house, you’ll often find me on Pinterest. Just check out my Pinterest page…it’s proof! I asked my daughter the other day if I had too many Pinterest boards and she was honest and said, “Yes!” ”But, Look!” I said. ”I have everything organized!” I didn’t have the nerve to tell her I had several secret boards!

Today I launch a new feature on My Kitchen Addictions….Pinned, Prepared, Perfect! The recipes I share will be ones I’ve pinned on my Pinterest page, prepared in my kitchen and consider perfect!

Today, I share Loaded Potato Casserole. You can find the recipe pinned on my Pinterest Sides board.

After boiling potatoes until tender and draining…mash potatoes with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth.

Add part of the cheese.

Add part of the chopped bacon.

Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface.

Top with green onions.

Add remaining bacon pieces.

Top casserole with remaining cheese. Bake for 25 minutes at 375º degrees F.

Here is the link to the recipe. Enjoy!

Cooking Planit Crisp and Caramelized Meal Plan

Missouri Farm Chick — Thu, 25 Apr 2013 04:00:00 +0000

Click to view slideshow.

When an opportunity came to me recently to participate in a spice giveaway with Cooking Planit, I never knew what that really meant until I started sharing my blogging with so many amazing food bloggers who participated in the same giveaway and individuals associated with Cooking Planit! I have shared, gained and learned a great deal! Cooking Planit challenged me again recently by asking me to tryout their Cooking Planit Personal Kitchen Assistant on the web and available as an app. I took it on this little project with excitement, and I am now sharing my journey with you. I encourage you to try this app yourself and share your experience.

A little bit about Cooking Planit’s Personal Kitchen Assistant…

Simplified Meal Planning – Thoughtful and tested meal plans that your family and friends will love.

Organized Shopping – No more headaches while getting your list together. They build your shopping list just like you would.

Guided Cooking Steps – It’s like G.P.S. for cooking! They’ll do all the organization and lead you through each recipe’s steps so that the entire meal is ready at the same time.

Cloud Sync – Sync your account across the web, your iPhone and iPad

What I especially like about using Cooking Planit’s App…

The app includes lots of great recipes to choose from, including healthy and family-friendly choices.
You can create your own cookbook of recipe and meal ideas.
I was able to modify my meal. The meal plan I chose, Crisp and Caramelized, included a salad that I knew my husband would not like, therefore I clicked on MODIFY…and several other side choices were provided.
I was able to create a grocery list and check off what I already had and then take my iPhone to the store with me and shop for what I needed. I just checked off my list as I put the items in my shopping cart. I loved how the items were listed in categories…produce, meats, dairy, spices, etc.
All ingredients and kitchen tools I needed for the meal were provided in a user-friendly list.
Cooking Planit is voice activated. Instead of touching my iPad screen…I could say MOVE ON, GO BACK, SCROLL DOWN, SCROLL UP. I had a little trouble with this feature, turned if off, but still had some voice features available.
LOVE, LOVE the timer! You’ll see what I mean when you use it!
Overall, easy to follow directions.
Time is allowed for breaks and clean-up. I felt no pressure!
The final product…the meal, Crisp and Caramelized was very tasty! I will make it again in the future! No doubt!

Finally, I planning my next meal soon using my Cooking Planit Personal Kitchen Assistant. I hope you will do the same and share your experience. Check Cooking Planit’s website for more information. You’ll be glad you did!

24-Hour Green Salad

Missouri Farm Chick — Mon, 08 Apr 2013 03:03:04 +0000

Grandma Mam, who lived on this earth for over 100 years, was my husband’s grandmother on his father’s side of the family. She was an amazing lady, cook and gardener. I have such fond memories of going to her little house for family events. It was crowded, but that didn’t matter to anyone! We always had lots of good, family time when we got together. Mam’s kitchen was small, with one row of cabinets and a kitchen table. She also had an antique cupboard where you would always find pies and cookies laid out. I have a cookbook Mam gave me in 1980, in which I use to prepare many of our family’s favorite recipes. The cookbook is titled “The Plains Plain Cooker.” Two of those recipes were on our table for Easter Sunday dinner. Besides this 24-Hour Green Salad was Chocolate Sheet cake. What made this salad even better…my daughter prepared it for us! Thanks girl!

Start with a layer of iceberg and romaine lettuce. Top with chopped green onions.

Add a layer of frozen green peas.

Next layer…sliced, hard-boiled eggs and then chopped bacon.

Spread dressing, containing Hidden Valley Ranch Dressing, sour cream and mayonnaise.

24-Hour Green Salad

Author: via Grandma Mam | The Plains Plain Cooker

Recipe type: Salad

Ingredients

½ head iceberg lettuce
½ head romaine lettuce
4-5 green onions, diced
1 pkg. frozen peas
4 hard-boiled eggs, (cold) sliced
¾ lb. bacon, cut in small pieces & fried crisp (cold)
Dressing:
1 pkg. original Hidden Valley Ranch Dressing mix
1 cup sour cream
1 cup mayonnaise
cheddar cheese, shredded

Instructions

Cut lettuce in bite size pieces.
Put onions, peas, eggs and bacon in layers, in order given.
Prepare dressing by mixing all ingredients together.
Spread dressing over last layer (bacon) and seal edges.
Leave in refrigerator 24 hours.
Top with shredded cheddar cheese.

WordPress Recipe Plugin by EasyRecipe

Ranger Cookies

Missouri Farm Chick — Sat, 30 Mar 2013 16:31:59 +0000

I had always heard of Ranger Cookies and even had a few over the years, but never paid any attention to where they got their name. Then recently, I was going through my mom’s recipe cards with my sister and there it was… this recipe for Chocolate Chip Ranger Cookies. That told me the Ranger Cookie had been around for a while. I looked around the web and in a few of my cookbooks and found a common ingredient in Ranger Cookies…cereal. Several different kinds of cereal were included, such as Cornflakes, Rice Krispies and Wheaties like mom used. Some recipes forego the chocolate chips, but I’m so glad mom’s recipe didn’t!

When researching the Ranger Cookie, I discovered there are a lot of versions of the recipe out there, but what is a common thread is the stories of family and traditions. I made these for my family…so hopefully one day my kids and grandchildren will be telling others that my mother/grandmother made these Ranger Cookies when sharing with then with their families and friends.

Ranger Cookies

Author: Norma Franklin

Recipe type: Dessert

Prep time: 30 mins

Cook time: 8 mins

Total time: 38 mins

Serves: 6 dozen

Ingredients

1 cup granulated sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups Wheaties cereal, crushed
1 package (6 ounces) semisweet chocolate chip
1 cup chopped nuts

Instructions

Heat oven to 275 degrees F. Mix sugars, shortening, eggs, and vanilla. Stir in remaining ingredients (dough will be stiff). Shape dough by rounded teaspoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. Bake until set but not hard 8 to 10 minutes. Cool 3 minutes and remove from cookie sheets.

WordPress Recipe Plugin by EasyRecipe

Welcome…to my feature!

Missouri Farm Chick — Mon, 25 Mar 2013 04:59:37 +0000

Hello everyone…Welcome to My Kitchen Addictions! This Missouri Farm Chick is tickled pink as this is a big day! I’m being featured on the SITS Girls site. I first learned about this community of women bloggers at a Bloggy Boot Camp, hosted by them, in St. Louis. I have continued to follow the SITS Girls, learning all I can about photography, social media and blogging tips! Meeting other women bloggers has been a perk too! Thank you, SITS Girls, for all you do to improve blogging for women and bringing us all together in one place.

My blog is an avenue to share my kitchen addictions, including cooking, collecting recipes, taking photographs, reading cookbooks and searching for new kitchen tools! I would love it if you would follow me on Facebook, Twitter and Pinterest and grab my button in the sidebar, so you’ll remember to return soon. Thanks for dropping by and consider doing the following before you leave!

Click on my kitchen pictures, including the one above, to learn more about My Kitchen Addictions and me.
Then check out the “recipes” card in the menu tab above to find something to cook this week.
Please leave a comment. I’m looking forward to meeting all of you!

Follow my blog with Bloglovin

Baked Manicotti

Missouri Farm Chick — Sun, 24 Mar 2013 18:56:36 +0000

Manicotti is one of my husband’s favorite dishes! I don’t make it as often as I should. Maybe because it’s not the easiest dish to prepare. I don’t consider it super difficult to make, but it’s just a little time-consuming getting those pasta shells filled. I was thinking when I made this dish that I should look for one of those pasta shell filler tools. My husband was pleasantly surprised and delighted when he came home the other night to find this Baked Manicotti in the oven. When he walked in the door, he said, “Something smells really good!” When I asked him if he knew what I was making he said,”No.” So I asked him, “What is your favorite dish?” He stated exactly what I was making. Hope you enjoy this dish as much as he does…and me!

Cook pasta according to package directions.

Lay pasta shells flat on waxed paper to cool.

Brown ground chuck, drain and layer half of it into a 9 x 13 casserole dish.

Shred mozzarella cheese. Reserve a little cheese for top of casserole.

In a large bowl, stir together cheeses…

including ricotta, mozzarella and Parmesan cheeses.

Add chopped fresh parsley (save a little), kosher salt and …

freshly ground black pepper. Stir to mix and set aside.

Pour half a jar of pasta sauce over layer of beef in casserole dish. Save remaining sauce for later.

I have used several different brands of pasta sauce in the past…

but Trader Joe’s Pomodoro Pasta Sauce is voted as the best for this recipe in my opinion!

Fill pasta shells and arrange in single layer over sauce.

Sprinkle remaining cooked beef on top of pasta shells.

Pour remaining pasta sauce over top of beef and shells.

Sprinkle remaining cheese and a little of the chopped parsley on top.

Cover with foil and bake 40 minutes at 350ºF. Remove foil; bake 15 minutes longer.

Baked Manicotti

Author: Missouri Farm Chick

Recipe type: Main Dish

Ingredients

1 package (8 oz.) Manicotti, uncooked pasta
1 pound ground chuck beef
2 cups mozzarella cheese, shredded
1 – 15 ounce container ricotta cheese
½ cup Parmesan cheese, grated
3 tablespoons fresh parsley, chopped
¾ teaspoon kosher salt
½ teaspoon fresh ground pepper, coarsely ground
1 24-28 oz jar pasta sauce

Instructions

Cook pasta according to package directions.
Lay pasta shells flat on waxed paper to cool.
Brown ground chuck, drain and layer half of it into a 9 x 13 casserole dish.
Shred mozzarella cheese. Reserve a little cheese for top of casserole.
In a large bowl, stir together cheeses…including mozzarella, ricotta and Parmesan cheeses.
Add chopped fresh parsley (save a little), kosher salt and freshly ground black pepper. Stir to mix and set aside.
Pour half a jar of pasta sauce over layer of beef in casserole dish. Save remaining sauce for later.
Fill pasta shells and arrange in single layer over sauce.
Sprinkle remaining cooked beef on top of pasta shells.
Pour remaining pasta sauce over top of beef and shells.
Sprinkle remaining cheese and a little of the chopped parsley on top.
Cover with foil and bake 40 minutes at 350ºF.
Remove foil; bake 15 minutes longer.

WordPress Recipe Plugin by EasyRecipe

Key Lime Cake

Missouri Farm Chick — Sat, 23 Mar 2013 13:46:21 +0000

I was looking through some cookbooks from my shelf the other day in order to find something green to make for St.Patrick’s Day. As I looked through Trisha Yearwood’s Home Cooking I remembered I made her Key Lime Cake last year around this same time. It was the perfect find for green!

This is a super, moist cake and sumptuous with my Cream Cheese Icing.

Preheat oven to 350ºF. Grease and flour three 9-inch round pans.

Mix lime gelatin, sugar…

flour, salt, baking powder and baking soda. Stir to mix well.

Add eggs…

oil, orange juice, lemon juice and vanilla.

Divide batter evenly among the 3 pans and bake for 35-40 minutes.

While cake is cooling for 5 minutes, mix lime juice and powdered sugar.

Turn cakes onto racks and poke small holes in top of each cake. Pour lime glaze over each layer.

Spread the icing between the layers and on the top and sides of the cake.

Key Lime Cake

Author: Trisha Yearwood

Recipe type: Dessert

This recipe can be found in Home Cooking With Trisha Yearwood

Ingredients

1 3-ounce package lime-flavored gelatin
1⅓ cups granulated sugar
2 cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1½ cups vegetable oil
¾ cup orange juice
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ cup Key lime juice (from about 25 small Key limes or 4 regular limes)
½ cup confectioners’ sugar

Instructions

Preheat oven to 350 degrees F.
Grease and flour three 9-inch round pans
In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda.
Stir to mix well.
Add eggs, oil, orange juice, lemon juice and vanilla.
Divide batter evenly among the 3 pans and bake for 35-40 minutes.
Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
Cool the layers in the pans for 5 minutes, then turn them out onto racks.
While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks.
You can pierce the layers with a fork to allow the glaze to soak in better.
Allow the layers to cool completely as you prepare the icing.

WordPress Recipe Plugin by EasyRecipe

Cream Cheese Icing

Missouri Farm Chick — Thu, 21 Mar 2013 03:07:31 +0000

This is one of my favorite cream cheese icing recipes I have prepared over the years. It’s easy to make and ideal for swirling or swooping. This icing is best for spreading….not for decorating purposes. It’s thin, not thick like a decorator’s frosting. Like I said, swirl and swoop! I wish I knew where or whom I received this recipe from. Like many of my recipes, tucked away in my recipe box, it doesn’t have the source. If there is one thing I’ve learned about collecting recipes since blogging it is to write down the source of the recipe. Years from now, you will be glad you did.

Cream butter and cream cheese.

Add powdered sugar and beat until mixture is smooth.

Add lemon juice and vanilla. Beat until ”easy to spread” consistency is reached. Add more lemon juice as needed.

Cream Cheese Icing

Author: Missouri Farm Chick

This frosting is best used for spreading, not for decorating purposes. It covers a three layer cake or 4-dozen cupcakes.

Ingredients

1 cup (2 sticks) salted butter, room temperature
2 8- oz. packages cream cheese, room temperature
4 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla

Instructions

Cream butter and cream cheese.
Beat in powdered sugar until mixture is smooth.
Add lemon juice and vanilla.
Beat until mixture is easy to spread.

WordPress Recipe Plugin by EasyRecipe