Monday, April 15, 2013
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: lanascooking.com
Posted by Tasty Tidbits at 10:17 AM
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: tasteofhome.com
Posted by Tasty Tidbits at 10:11 AM
Friday, April 12, 2013
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)
1/4 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: relishscd.blogspot.com on Pinterest
Posted by Tasty Tidbits at 9:41 AM
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
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: realmomkitchen.com
Posted by Tasty Tidbits at 9:33 AM