Monday, April 15, 2013

Lazy Daisy Cake

I grew up eating a cake almost exactly like this one and absolutely loved it.  I couldn't find my family's recipe though, so I was excited when I found this one to give it a try.  Soooo good!  I love this cake.  It's a tiny bit more work than your average cake.  It's from scratch for one.  Two, there are a few different steps you have to take before mixing it all together.  So it takes a bit of time, but not terrible.  And it comes out so yummy!

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 tblsp. butter
1 cup milk
1 tsp. vanilla extract
4 eggs, room temperature
2 cups sugar
9 tblsp. butter, melted
3/4 cup packed light brown sugar
6 tblsp. evaporated milk
1 1/2 cups shredded coconut

Adjust an oven rack to the middle position and heat the oven to 350. Grease and flour a 13x9 inch pan.
Whisk the flour, baking powder, and salt in a large bowl.
Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Stir in the vanilla.
With an electric mixer on medium-high speed, beat the eggs and sugar until pale and thick, about 6 minutes.
Using a rubber spatula, fold in the flour mixture and milk mixture alternately until just incorporated.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Let cool slightly in the pan, about 10 minutes.
Heat the broiler.

For the topping:
Combine the butter, brown sugar, evaporated milk, and coconut in a medium bowl. Spread the topping evenly over cake. Broil until topping bubbles and just begins to brown, 3-4 minutes. Serve warm.

The cake can be stored at room temperature for up to 4 days. Reheat individual servings in the microwave.

Gluten free:  use your own GF all purpose flour.

Recipe and photo found on:

Jambalaya (In Slow Cooker)

Ok, yum!!  Me and my husband gobbled this up!  I've made jambalaya before (using a different recipe) and it was ok...didn't turn out as great as I would have hoped.  But this recipe was excellent!  Incredibly easy too.  I will definitely be making this one again!

1 pound smoked kielbasa or Polish sausage, sliced
1/2 pound Member's Mark® Boneless Skinless Chicken Breasts, cut into 1-inch cubes

1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 celery ribs, chopped
1/3 cup tomato paste
4 garlic cloves, minced
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice


In a 4-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.
Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through. Yield: 12 servings.

Gluten free:  use GF kielbasa and beef broth, the rest is gluten free!

Recipe and photo found on:

Friday, April 12, 2013

Avocado Chicken Salad

Loved this!  It was light and fresh and delicious!  I think next time I might even use 2 avocados instead of just one because I love them so much and would love to have the extra avocado flavor!  And maybe even a whole lime instead of half.  So good!

1 Pkg boneless, skinless chicken breasts (2 or 3)  (I used 2 cans of canned chicken)
1 avocado
1/4 of an onion, chopped
juice of 1/2 a lime
2 Tbsp cilantro (or sub basil if you prefer)
some salt and pepper, to taste

Mix all of the above ingredients together and serve on sandwich rolls, croissants (which is what I did), or just regular sandwich bread.  I served the sandwiches with a side of chips and fruit.  Yum!

Gluten free:  This recipe is gluten free, just make sure you serve it on a GF roll or bread!

Recipe and photo found on: on Pinterest

Honey Bourbon Crockpot Chicken

This was so yummy!  I will definitely be making this again.  The only thing I left out were the sesame seeds, other than that I followed the recipe exactly.  My sauce didn't thicken as well as I would have liked it to in the crockpot, I don't think it was able to get hot enough.  But it still tasted yummy!

1 lb. boneless, skinless chicken thighs
salt and pepper
½ cup diced onion
1 cup of honey
½ cup low sodium soy sauce
¼ cup ketchup
2 Tbsp. canola oil
2 cloves of garlic, minced
¼ tsp. red pepper flakes
1-2 Tbsp cornstarch
hot rice
sesame seeds, optional

Salt and pepper chicken and place in your slow cooker.
Place onion on top of chicken.
In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, and red pepper flakes. Pour mixture over the chicken in the crockpot.
Cook on low for 3-4 hours
Remove chicken from crock pot and slice into strips.
In a small bowl, combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into sauce remaining in the crock pot and stir to combine. If sauce is not thick enough repeat with another Tbsp of the cornstarch/water.
Place the chicken back in the sauce and stir around to re-coat the chicken in the sauce.
Serve over cooked rice and sprinkle some sesame seeds on top (optional).

Gluten free:  Use a gluten free soy sauce, such as La Choy brand and you are good to go!

Recipe and photo found on: