Okay, so this is like the best cake ever!! It makes a perfect after school snack. This also make a perfect cake to take to a party or, like us, a treat to make on a Sunday afternoon. We loooooove this, even Harrison likes it!! So how you make it is..........
1 Yellow cake mix
1 stick of melted butter
1 egg
you mix all of these items together and then pat into the bottom of a greased 9 by 13 pan. This will serve as the bottom of the cake and taste very good.
1 8 ounce thing of cream cheese
2 eggs
1 tsp. vanilla
1 stick melted butter
1 pound powdered sugar
Beat the cream cheese till it is smooth, then add the eggs, vanilla, and butter. Mix well. Then you add the pound of powdered sugar and mix well again. Once you have done all of this, you need to spread it over the top of th cake batter that you have already put in the 9 by 13 pan. Then bake 40-50 min. the center should be a little gooey.
Sorry that I don't have any pictures, i don't know how i would use mom's camera and put the pictures on the computer without her knowing. I don't want her to know because I am seeing how long it will take her before she realizes that I have been posting on her blog.
Showing posts with label comfort food. Show all posts
Showing posts with label comfort food. Show all posts
Tuesday, February 5, 2008
Thursday, January 3, 2008
Dip that knocks your socks off
At the Turtle Point Restaurant on Kiawah Island they serve a very tasty dip. It has some name that I can't remember. It is something like Cheesy Blue Chips or Gorgonzola and Blue Chips.. I really can't remember. The name is irrelevant because it is all about the taste as far as I am concerned. And oh man, does this taste good. It is so good that, well, you may never make any other dip again.
It has replaced Spinach and Artichoke dip as my fave dip. Let's examine this: Spinach, a super duper good for you food. Artichokes. Hmm. A vegetable. Must be good for you. My favorite recipe also uses tomatoes. All those healthy veg's. Now I replace that with a dip that really has no redeeming value.
I am moving backwards on the nutrition evolution scale. What? you have never heard of the nutrition evolution scale?
Me either. I just made it up. I am such a hypocrite. I start this blog to talk about the many wonders of whole wheat and now I present you with this sinful dip. I should be punished. The worst part is that you don't even eat it with something healthy like carrot sticks. Or broccoli. Or even tortilla chips. Nooooooo, you eat it with Kettle Fried potato chips. I don't think that is exactly what they are called. Anyway, kettle whatever chips. Or even just a plain bag of Lays potato chips.
Say a prayer for my dip loving soul. It has left my body to dwell in dip nirvana. It sent me a postcard and asked me to forward the mail because, now these are my dip loving souls words, not mine: Baby, I ain't comin' back!
Cream the cream cheese and the butter
add the cream
pour in the blue cheese and Gorgonzola. save out just a little of one or both of them to sprinkle on top so it will look purty. or don't. Now put it in something that you can put in the microwave. I used this sexy little white number. It just screamed microwave safe dip container. I told it to be quiet. And then I filled it up with dip. And then I licked the spoon. and then I smoothed the top again, because it just wasn't quite right. Then I just had to lick the spoon again. I suffer for my art. Now put it in the microwave and warm it up. about 45 seconds and give it a stir. TASTE it. Then warm it up a little more. I like it nice and toasty. But that is because I am always freezing my buns off, even without Crunchy telling me to.
Oh my goodness...great holy heck...come to mama...er, um.. I mean. Here is the finished product. This is from Christmas Day. We served tortilla chips with the dip since we had only bought one bag of potato chips. After I set this out and lovingly took a picture. And told dippy how wonderful she was and how much I loved her, something TERRIBLE happened.
A pack of ravenous wild animals? An entire NFL football team that was out of Chunky Soup? Cookie Monster? One minute it was there and then next, it looked like this...
It has replaced Spinach and Artichoke dip as my fave dip. Let's examine this: Spinach, a super duper good for you food. Artichokes. Hmm. A vegetable. Must be good for you. My favorite recipe also uses tomatoes. All those healthy veg's. Now I replace that with a dip that really has no redeeming value.
I am moving backwards on the nutrition evolution scale. What? you have never heard of the nutrition evolution scale?
Me either. I just made it up. I am such a hypocrite. I start this blog to talk about the many wonders of whole wheat and now I present you with this sinful dip. I should be punished. The worst part is that you don't even eat it with something healthy like carrot sticks. Or broccoli. Or even tortilla chips. Nooooooo, you eat it with Kettle Fried potato chips. I don't think that is exactly what they are called. Anyway, kettle whatever chips. Or even just a plain bag of Lays potato chips.
Say a prayer for my dip loving soul. It has left my body to dwell in dip nirvana. It sent me a postcard and asked me to forward the mail because, now these are my dip loving souls words, not mine: Baby, I ain't comin' back!
Please send help. Better yet, send potato chips...
Okay, are you ready to commit the act with me? You are gonna need:
2 bricks of cream cheese. Yes, full fat, there is NO other kind!
1/2 stick of butter. Yes, REAL butter! Really people, get with the game here!
1/2 pint heavy cream. Yes well, surely you are getting it by now. NO SUBSTITUTIONS.
1 8 ounce container Gorgonzola crumbles
1 8 ounce container Blue Cheese crumbles
Now, I have some pictures to help you understand this complicated process....
Cream the cream cheese and the butter
add the cream
pour in the blue cheese and Gorgonzola. save out just a little of one or both of them to sprinkle on top so it will look purty. or don't. Now put it in something that you can put in the microwave. I used this sexy little white number. It just screamed microwave safe dip container. I told it to be quiet. And then I filled it up with dip. And then I licked the spoon. and then I smoothed the top again, because it just wasn't quite right. Then I just had to lick the spoon again. I suffer for my art. Now put it in the microwave and warm it up. about 45 seconds and give it a stir. TASTE it. Then warm it up a little more. I like it nice and toasty. But that is because I am always freezing my buns off, even without Crunchy telling me to.
Oh my goodness...great holy heck...come to mama...er, um.. I mean. Here is the finished product. This is from Christmas Day. We served tortilla chips with the dip since we had only bought one bag of potato chips. After I set this out and lovingly took a picture. And told dippy how wonderful she was and how much I loved her, something TERRIBLE happened.
A pack of ravenous wild animals? An entire NFL football team that was out of Chunky Soup? Cookie Monster? One minute it was there and then next, it looked like this...
Oh my poor dip. What happened? You all probably can guess... my CHILDREN happened! I tried to get a picture of them devouring, I mean, enjoying the dip, but whenever I got close enough I was afraid I might lose a finger, or a whole hand! That tiger at the San Francisco Zoo has nothing on my kids. They were hungry and they love this dip, also.
Go forth and make dip. And invite me over to help you eat it. PLEEEEEEASE!
Tuesday, November 13, 2007
Fried Potatoes and Onions
Okay, here we go. Easy, easy, easy. Grab some potatoes and some onions. I use either Idaho, Red or Yukon Gold. I do not use Russet's from Wisconsin or anywhere but Idaho. It's not that I have anything against Wisconsin, but their potatoes are NASTY in my opinion. And my opinion is really important on this blog. Just do as I say! No Wisconsin potatoes!!! Now some onions would be lovely. I love these Peru sweet onions. I also love Vidalias when they are in season. Mmmmm... 
Okay, it gets a little scary here. I am kind of a freak with hot popping oil situations. My suggestion is to cover yourself up as much as you can. Like maybe put on your long winter coat. Some leather gloves. A beekeepers hat and veil, if you have one handy. It's just a suggestion.
Let this oil warm up while you dice your potatoes into little...dices... and if you are thinking about peeling them the answer is no! That takes entirely too much effort. I would never make this dish if I had to peel potatoes. I hate peeling potatoes.
Does that look like enough oil to you? It wasn't even close to enough. I had to add a bunch more after I threw the potatoes in. It would be better to start with enough oil, but it is not a tragedy to add more, just make sure the heat is turned up to medium high. You will have to stay here next to the stove the whole time you are cooking, so don't be afraid to get it hot. Oh, this is canola oil. You gotta be heart healthy when you cook! You could use olive oil, if you wanted, but mine was way across the house in the pantry and the canola is right there near the stove, so uh, score one for the canola.
Hello you pretty red potatoes. Now get brown! Just stir a little and let them get good and brown.
Do you have one of these? It is for Defensive Cooking, which I am all about. I really don't like getting hurt. This hold in a lot of the pops. You will probably have to put a real lid on for about 5 or 10 minutes so the potatoes get tender. I had to cover these for about 5 minutes. If they get brown and aren't tender yet, just cover 'em. You could cover'em first and then brown second, but I live a renegade cooking lifestyle.
Oh, that was about 6 potatoes, but those red potatoes aren't very big. Here are 2 onions that I sliced. I like to leave them big so I can pick them back out at the end and give myself more onions than potatoes. This is okay, because my husband wants more potatoes anyway. We are a team like that, each of us always pulling equal weight in our marriage. You believe me, right?
Oh yeah, those look fabulous. work it baby, work it. My technique with the pancake turner is legendary.
Helloooo onions! Add the onions when the potatoes are done 'cause the onions only take a few minutes. Add more oil if you are in doubt. You want the onions to be gleaming with oil. It is a nice healthy gleam! Now mix it all up and cook just until the onions go limp and become slightly translucent. I like to keep a little crunch to them.
Oh, man, a plate of heaven. Now load this down with some freshly ground salt and pepper and enjoy. If you are freaky like my husband you will now add about 3 cups f ketchup, but I would never ever mess with this perfection by adding a condiment! Burt don't worry, I won't judge you too harshly if you do.
Spell check just picked up nine misspellings for potato. I know how to spell potato. I am not Dan Quayle! Hey, that rhymes! Maybe I should start a poetry site! HAHAHA
Anyway, my problem is not spelling, it is typing. I am a dork typist. Just thought you would like to know. Now I have to hit spell check again and pick up the mistakes I just made.
Okay, it gets a little scary here. I am kind of a freak with hot popping oil situations. My suggestion is to cover yourself up as much as you can. Like maybe put on your long winter coat. Some leather gloves. A beekeepers hat and veil, if you have one handy. It's just a suggestion.Let this oil warm up while you dice your potatoes into little...dices... and if you are thinking about peeling them the answer is no! That takes entirely too much effort. I would never make this dish if I had to peel potatoes. I hate peeling potatoes.
Does that look like enough oil to you? It wasn't even close to enough. I had to add a bunch more after I threw the potatoes in. It would be better to start with enough oil, but it is not a tragedy to add more, just make sure the heat is turned up to medium high. You will have to stay here next to the stove the whole time you are cooking, so don't be afraid to get it hot. Oh, this is canola oil. You gotta be heart healthy when you cook! You could use olive oil, if you wanted, but mine was way across the house in the pantry and the canola is right there near the stove, so uh, score one for the canola.
Hello you pretty red potatoes. Now get brown! Just stir a little and let them get good and brown.
Do you have one of these? It is for Defensive Cooking, which I am all about. I really don't like getting hurt. This hold in a lot of the pops. You will probably have to put a real lid on for about 5 or 10 minutes so the potatoes get tender. I had to cover these for about 5 minutes. If they get brown and aren't tender yet, just cover 'em. You could cover'em first and then brown second, but I live a renegade cooking lifestyle.
Oh, that was about 6 potatoes, but those red potatoes aren't very big. Here are 2 onions that I sliced. I like to leave them big so I can pick them back out at the end and give myself more onions than potatoes. This is okay, because my husband wants more potatoes anyway. We are a team like that, each of us always pulling equal weight in our marriage. You believe me, right?
Oh yeah, those look fabulous. work it baby, work it. My technique with the pancake turner is legendary.
Helloooo onions! Add the onions when the potatoes are done 'cause the onions only take a few minutes. Add more oil if you are in doubt. You want the onions to be gleaming with oil. It is a nice healthy gleam! Now mix it all up and cook just until the onions go limp and become slightly translucent. I like to keep a little crunch to them.
Oh, man, a plate of heaven. Now load this down with some freshly ground salt and pepper and enjoy. If you are freaky like my husband you will now add about 3 cups f ketchup, but I would never ever mess with this perfection by adding a condiment! Burt don't worry, I won't judge you too harshly if you do.
Spell check just picked up nine misspellings for potato. I know how to spell potato. I am not Dan Quayle! Hey, that rhymes! Maybe I should start a poetry site! HAHAHAAnyway, my problem is not spelling, it is typing. I am a dork typist. Just thought you would like to know. Now I have to hit spell check again and pick up the mistakes I just made.
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