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Cakes Archives - Page 5 of 5 - Recipes Food and Cooking
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Watermelon Margarita
Watermelon Margarita’s made with Tequila, Margarita mix and fresh frozen watermelon with a splash of Grand Marnier. It is over 100 degrees outside today so we decided that since we are doing Taco Thursday it was a great afternoon for Watermelon Margaritas. They are cool and refreshing, the perfect drink on a summer day. I used Tequila Gold and Grand Marnier but you could use Triple Sec instead. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Watermelon Margarita Author: Mary Ellen Prep time: 2 hours Total time: 2 hours Serves: 4 2 1?2 cups seedless watermelon, rind already removed,cut into 1 inch cubes 3 tablespoons fresh lime juice 6 ounces tequila (hopefully an aged tequila) 2 ounces Triple Sec 1 1?2 cups ice 2 1?2 cups seedless watermelon, rind already removed,cut into 1 inch cubes 3 tablespoons fresh lime juice 6 ounces tequila (hopefully an aged tequila) 2 ounces Triple Sec 1 1?2 cups ice Place cut watermelon on a cookie sheet and place in freezer. Freeze solid, remove and place in a plastic bag. Place all the ingredients in a blender and puree until smooth. Place cut watermelon on a cookie sheet and place in freezer. Freeze solid, remove and place in a plastic bag. Place all the ingredients in a blender and puree until smooth. We had Strawberry Margarita Pie for dessert and you can see the recipe now over at Flavor Mosaic where I am guest posting today. Please stop by and tell Michele Hello!
Homemade Applesauce
 Homemade Applesauce The smell of burning leaves, the rustle of the leaves when you walk thru them kicking them as you go, the smell of donuts at the cider mill all remind me of fall. I am going to miss seeing the leaves change this year for the first time since I can remember. In recent years it also meant harvesting the cotton. Being from Michigan the cotton always fascinated me, I don’t know why it just did. All summer long you look at at a field of green and then one day you get up and it looks like this when you look out of the window. I used to call it Alabama snow. One of my favorite things to make in the fall is Homemade Applesauce. It is so easy to make and the taste is fabulous. If you’ve never made it before you don’t know what you’re missing. On top of that the house will smell heavenly while it cooks. I don’t really use a recipe when I make it I just use whatever apples I have and cook them up. I usually like to use 2 kinds of apples if I have them, a firm one like a granny smith which is great for a chunkier applesauce or a Rome or Gala apple which will cook down and give you a great sauce. Whichever apples you use it will be fabulous! Homemade Applesauce Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Fruits, Side Dish Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 4 8 - 10 apples 1 cup water dash salt 1/4 cup brown sugar 1 teaspoon cinnamon 8 - 10 apples 1 cup water dash salt 1/4 cup brown sugar 1 teaspoon cinnamon Wash and peel your apples. Remove the cores. Chop the apples into large pieces. Put in a pan with the water and cover the pan loosely. Cook over medium heat until the apples soften, between 20 and 30 minutes depending on the size of your apples. Add the brown sugar and cinnamon. Taste to adjust the sweetness, depending on your apples you may need a little more sugar. If you want a smoother applesauce use a potato masher or an immersion blender for really smooth applesauce. Wash and peel your apples. Remove the cores. Chop the apples into large pieces. Put in a pan with the water and cover the pan loosely. Cook over medium heat until the apples soften, between 20 and 30 minutes depending on the size of your apples. Add the brown sugar and cinnamon. Taste to adjust the sweetness, depending on your apples you may need a little more sugar. If you want a smoother applesauce use a potato masher or an immersion blender for really smooth applesauce. Maybe you’d like to try our recipe for? Apple Pie Jam Lightened Up Snickers and Apple Salad Apple Crisp Caramel Apple Dip Pin It!
Baked Blueberry Tarts
Baked Blueberry Tarts I use frozen puff pastry dough and one sheet will give you six turnovers. I made a blueberry filling which takes about 10 minutes but you could use your favorite canned pie filling to save more time. Serve them hot from the oven with a scoop of ice cream for melt in your mouth goodness. You’re going to love how easy and delicious this recipe is for blueberry turnovers. I made a blueberry filling which takes about 10 minutes but you could use your favorite canned pie filling to save more time. I use frozen puff pastry dough and one sheet will give you six turnovers.Serve them hot from the oven with a scoop of ice cream for melt in your mouth goodness. I put a light glaze of confectioner’s sugar and milk on them right when they come out of the oven. Baked Blueberry Tarts Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Dessert Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Serves 6 1 sheet frozen puff pastry Filling 2 cups blueberries 1/2 cup sugar ¼ cup water 1 tablespoon corn starch Glaze 1 cup confectioner's sugar 2 - 3 tablespoons of milk ¼ teaspoon vanilla 1 sheet frozen puff pastry Filling 2 cups blueberries 1/2 cup sugar ¼ cup water 1 tablespoon corn starch Glaze 1 cup confectioner's sugar 2 - 3 tablespoons of milk ¼ teaspoon vanilla Make the filling. Add the blueberries and sugar to a saucepan. Turn on medium heat. Mix the water and cornstarch together. Stir it into the blueberries. Stir it until the blueberry mixture thickens. Set aside to cool. Preheat the oven to 400 degrees. Thaw the puff pastry. When thawed roll out the dough, just a little thinner. Cut the dough into 6 even oblong pieces. Place 3 - 4 tablespoons of the mixture on the center of the puff pastry. Fold over one side. Seal the edges with a fork. Place on a piece of parchment paper or a greased cookie sheet. Bake for 15 - 18 minutes until golden brown. Glaze immediately when they come out of the oven with a mixture of 1 cup confectioner's sugar and 2 - 3 tablespoons of milk and a ¼ teaspoon vanilla. Serve with ice cream if desired. Make the filling. Add the blueberries and sugar to a saucepan. Turn on medium heat. Mix the water and cornstarch together. Stir it into the blueberries. Stir it until the blueberry mixture thickens. Set aside to cool. Preheat the oven to 400 degrees. Thaw the puff pastry. When thawed roll out the dough, just a little thinner. Cut the dough into 6 even oblong pieces. Place 3 - 4 tablespoons of the mixture on the center of the puff pastry. Fold over one side. Seal the edges with a fork. Place on a piece of parchment paper or a greased cookie sheet. Bake for 15 - 18 minutes until golden brown. Glaze immediately when they come out of the oven with a mixture of 1 cup confectioner's sugar and 2 - 3 tablespoons of milk and a ¼ teaspoon vanilla. Serve with ice cream if desired. Maybe you’d like to look at another of our Blueberry Dessert Recipes? Blueberry Cheesecake Blueberry Cupcakes with Blueberry Frosting Angel Food Cake Blueberry Trifle Pin It!
Watermelon Pizza
“This post was sponsored by Fresh From Florida as part of Influencer Activation for Influence Central.” Watermelon Pizza How fun is this delicious healthy twist on pizza? It is so cool and refreshing on a hot summer day! It is Fresh From Florida time again and today I am sharing this watermelon pizza with you using Florida watermelon and blueberries. This fresh watermelon pizza is sure to be a hit at your next family barbecue. Have you visited the Fresh From Florida website yet? It is full of easy and healthy recipes using Fresh From Florida produce and seafood. Look for the label above when shopping or out for dinner to be assured you are getting the freshest produce and seafood available. We’re talking about watermelon this month as Florida’s watermelon should be available in your markets right now. It is so sweet this season, you’re going to love it! Watermelon is believed to have originated in West Africa. Watermelon is an excellent source for lycopene and it has anti-inflammatory and antioxidant health benefits. The deeper the red color of the watermelon the more lycopene the watermelon has. A cup of watermelon only has about 46 calories so it makes an excellent snack. Making this watermelon pizza couldn’t be easier. You are going to cut a thick piece of watermelon. Then cut that watermelon into wedges. Decorate the watermelon as desired with different fruits. Then top each watermelon slice with feta cheese. You’re going to love this combination of sweet and salty! Watermelon Pizza Author: Mary Ellen Recipe type: Dessert, Snack Prep time: 15 mins Total time: 15 mins Serves: Serves 6 Thick cut watermelon slices Kiwi Strawberries Blueberries Apricot or peach slices Feta cheese Thick cut watermelon slices Kiwi Strawberries Blueberries Apricot or peach slices Feta cheese Cut a thick slice of watermelon. Cut into wedges. Top with the fresh fruits. Sprinkle with feta cheese. Refrigerate until serving time. Cut a thick slice of watermelon. Cut into wedges. Top with the fresh fruits. Sprinkle with feta cheese. Refrigerate until serving time. Visit the Fresh From Florida Website, Fresh From Florida Recipes, on Facebook, Twitter and Instagram. Looking to make some Blueberry Jam? See my post from last months Fresh From Florida campaign. How about this delicious Watermelon Fizz from the Fresh From Florida website? Pin It!
Blueberry Upside Down Cake
 Blueberry Upside Down Cake I made this last week after I went blueberry picking. I sure don’t know why I’d never made this before because it sure is delicious! Serve with whipped cream. I was actually getting ready to make a pineapple upside down cake when it hit me to use blueberries instead. I’d just been to the u pick blueberry farm the day before and it seemed like a logical swap to me. I was so happy with the results. Enjoy! Blueberry Upside Down Cake Author: Mary Ellen Recipe type: Cake, Dessert Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 10 inch cake 4 cups blueberries 1 cup brown sugar 1/2 cup butter 1 yellow cake mix whipped cream 4 cups blueberries 1 cup brown sugar 1/2 cup butter 1 yellow cake mix whipped cream Wash blueberries, drain well. Add a stick of butter to a pan. I used a 10 inch iron skillet spayed with cooking spray. Melt butter. Stir in sugar. Cook for a couple of minutes. Pour blueberries over the sugar mixture. Make cake according to package directions. Pour over the blueberries. Bake at 350 degrees for 30 - 35 minutes. Let set 5 minutes and turn out cake onto serving dish. Serve with whipped cream. Wash blueberries, drain well. Add a stick of butter to a pan. I used a 10 inch iron skillet spayed with cooking spray. Melt butter. Stir in sugar. Cook for a couple of minutes. Pour blueberries over the sugar mixture. Make cake according to package directions. Pour over the blueberries. Bake at 350 degrees for 30 - 35 minutes. Let set 5 minutes and turn out cake onto serving dish. Serve with whipped cream. Want to try one of our other blueberry recipes? Blueberry Crepe Cake Blueberry Cake Crumb Bars Blueberry Cream Pie Pin It!
Spiced Poached Pears Recipe, A Taste of Fall!
Bosc pears poached in a lemony cinnamon syrup, cooked until just tender. This spiced poached pears recipe has to be one of the best flavors of fall. I got lucky and ran into the best sale the other day. I got 3 lbs. of pears for 69 cents a bag! I bought 5 bags of them and now am looking for ways to use them up before they spoil. Poached pears has long been one of my favorites, you can flavor them anyway you like, today I used lemon and cinnamon sticks. I almost went with vanilla spiced pears but needed to use the lemon up I had first. The lemon actually serves 2 purposes, one for flavoring but the second one also keeps the pears from turning dark so it was a win, win. Spiced Poached Pears Recipe, A Taste of Fall! Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Serves 4 3 lbs. bosc pears water 1 cup sugar 1 lemon 1 - 2 cinnamon sticks pinch of salt 3 lbs. bosc pears water 1 cup sugar 1 lemon 1 - 2 cinnamon sticks pinch of salt Add 3 cups of water to a large saucepan. Add the sugar and stir until dissolved over medium heat. Add the cinnamon sticks. Cut the lemon in half and squeeze the juice into the liquid. Throw the rinds in the pan. Add the dash of salt. Peel the pears with a vegetable peeler. Cut in half. Use a melon baller and take out the area where the seeds are. Take the stem off, pulling downward on the pear. (there is usually a really fiberous stem in the top of the pear you want to remove. If it doesn't come easily out, don't worry about it, not all pears will have it) Add just enough additional water to cover them. Cook over low heat until pears are tender, about 20 - 30 minutes. Remove from heat and cool. Refrigerate. www.thatsmyhome.com Add 3 cups of water to a large saucepan. Add the sugar and stir until dissolved over medium heat. Add the cinnamon sticks. Cut the lemon in half and squeeze the juice into the liquid. Throw the rinds in the pan. Add the dash of salt. Peel the pears with a vegetable peeler. Cut in half. Use a melon baller and take out the area where the seeds are. Take the stem off, pulling downward on the pear. (there is usually a really fiberous stem in the top of the pear you want to remove. If it doesn't come easily out, don't worry about it, not all pears will have it) Add just enough additional water to cover them. Cook over low heat until pears are tender, about 20 - 30 minutes. Remove from heat and cool. Refrigerate. www.thatsmyhome.com
Fried Apples
Fake Fried Apples are sliced apples cooked in apple cider. My knock off of the Cracker Barrel Fried Apples. I bet you are wondering what Fake Fried Apples are? This is my take on Cracker Barrel Apples without adding any butter or bacon fat like I see in the clone recipes out there. For the record I am not sure there is bacon or butter in the real recipe, especially the bacon fat. This recipe is just pure good apples, no additives and no fats. So how do I do it? I use apple cider to replace the fats and let the apples cook in it before I thicken them. I don’t add any spices either like cinnamon but feel free to if you want that flavor. The only thing I will do different next time is to cut each quarter of the apples into 3 pieces not four so the apples are a little chunkier. These apples are so yummy! They are the perfect fall accompaniment to any fall dinner, breakfast or just a snack. I used Granny Smith and Rome apples to make the fake fried apples. You don’t have to use 2 types of apples, I do because I have them right now. You can use any apple that is good for cooking. These are a few of the apples that are generally available that are good for cooking or baking with. Braeburn – Keeps well, great for baked apples, tangy-sweet, very firm and hard Cortland, Redcort – Keeps well, sweet and crisp, good for pies and applesauce Empire – Keeps well, sweet, crisp, juicy and firm, good for pies and applesauce Fuji – Sweet, firm flesh good for applesauce Gala – Sweet, very juicy, dries well Golden Delicious – great for pies and applesauce Granny Smith – firm and tart, great for baking Mutsu – firm and tart, mellows as it ages, great for baking, also known as a Crispin Rome – firm and crisp, excellent for baking whole, holds it shape Fake Fried Apples Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 4 - 6 3 Granny Smith apples 3 Roma apples 1 1/2 cups apple cider 1/4 cup sugar 1 heaping tablespoon cornstarch 1/4 cup water 3 Granny Smith apples 3 Roma apples 1 1/2 cups apple cider 1/4 cup sugar 1 heaping tablespoon cornstarch 1/4 cup water Peel and slice the apples. Put in a pan with the cider and sugar. Bring to a boil and then reduce heat to medium. Cook until the apples soften, about 10 - 15 minutes. Mix the cornstarch and water together in a small bowl. Stir the cornstarch slurry into the apples. Stir until thickened and cook for 2 more minutes. Remove from heat and let cool. Really good served warm! Peel and slice the apples. Put in a pan with the cider and sugar. Bring to a boil and then reduce heat to medium. Cook until the apples soften, about 10 - 15 minutes. Mix the cornstarch and water together in a small bowl. Stir the cornstarch slurry into the apples. Stir until thickened and cook for 2 more minutes. Remove from heat and let cool. Really good served warm! Maybe you’d enjoy our recipe for? Apple Fritters Apple Cider Donuts Apple Pie Jam (this is amazing! just like apple pie on a spoon)
Grilled Eggplant Parmesan
Grilled Eggplant Parmesan Here’s a twist on an old favorite. Skip the breading and the calories and try our Grilled Eggplant Parmesan today. It can be on the table in less than 45 minutes and is the perfect side dish for chicken, beef or pork. I used just a cup of prepared marinara sauce and used the remaining sauce for a pasta dish to go with dinner. To start off cut the eggplant into thick slices. Then I lay the slices out a cutting board and sprinkle with a little salt. This helps to remove some of the bitter taste sometimes a eggplant can have. Blot them off with a paper towel in about 10 minutes. Spray the eggplant with cooking spray, then salt and pepper. Cook the eggplant directly on the grill until tender. This should take about 8 – 10 minutes. Then top with some of the warm sauce and cheese. Cook until the cheese is melted. Grilled Eggplant Parmesan Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Vegetables. Healthy, Grilling Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: Serves 4 1 medium eggplant 1 jar marinara sauce fresh basil 8 oz. mozzarella cheese 2 tablespoons Parmesan cheese salt and pepper cooking spray 1 medium eggplant 1 jar marinara sauce fresh basil 8 oz. mozzarella cheese 2 tablespoons Parmesan cheese salt and pepper cooking spray Slice the eggplant into thick slices. Sprinkle with salt and let set for 10 minutes. Blot the eggplant off with a paper towel. Spray the eggplant with a little cooking spray. Season with salt and pepper. Cook the eggplant on the grill until tender. This should take about 10 minutes. You want them to be golden brown. Remove from grill. Put 1 cup of the marinara sauce in a saucepan. Chop up a small handful of basil and add to the sauce. When hot spread on top of the grilled eggplant. Top with mozzarella cheese. Return the eggplant to the grill and cook until the cheese melts. Slice the eggplant into thick slices. Sprinkle with salt and let set for 10 minutes. Blot the eggplant off with a paper towel. Spray the eggplant with a little cooking spray. Season with salt and pepper. Cook the eggplant on the grill until tender. This should take about 10 minutes. You want them to be golden brown. Remove from grill. Put 1 cup of the marinara sauce in a saucepan. Chop up a small handful of basil and add to the sauce. When hot spread on top of the grilled eggplant. Top with mozzarella cheese. Return the eggplant to the grill and cook until the cheese melts. Maybe you’d like to try another of our recipes? Kamado Grill Lemon Pepper Chicken Grilled Portabella Mushrooms with Broccoli and Cheese Grilled Pesto Potatoes Pin It!
Sirloin Tip Roast on the Kamado Grill
Sirloin Tip Roast on the Kamado Grill This roast was so good! It didn’t take that long to cook either. We seasoned it well and let it set for about 30 minutes on the counter to give the spices a little time to penetrate the meat. It also takes the chill off of the roast which will help shorten the cooking time. We like our meat medium rare in a roast like this. If you want it a little more done just increase the cooking time. Don’t however cook this roast well done, it will be as tough as leather if you do. Be sure to rest the roast 20 minutes before slicing. We used the leftovers the next day for French dip sandwiches. I slice the meat thinly and heat up some beef broth. I then add a little garlic powder and bring it to a boil. While I’m waiting for that to happen because as you know a watched pot never boils so doing something else makes the time pass quickly. I slice the buns and spread a little butter on them and put them in a pan to toast. When the broth comes to a boil add enough of the beef for a sandwich at a time. I leave it in there just long enough to heat it, usually less than a minute. Add the beef to the toasted bun and repeat the process until all of your sandwiches are made. Then divided the remaining broth and pour into something you can dip your sandwiches in. 5.0 from 1 reviews Sirloin Tip Roast on the Kamado Grill Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Beef Prep time: 5 mins Cook time: 1 hour 30 mins Total time: 1 hour 35 mins Serves: Serves 6 3 1/2 lb. Sirloin Tip Roast garlic powder salt pepper 3 1/2 lb. Sirloin Tip Roast garlic powder salt pepper Start the grill and get it to 325 degrees. Set the charcoal up to form a ring of charcoal on the outside edges. Season the meat really well. If roast is wet, blot it with some paper towels before seasonings. Place roast in center of grill. Cook until meat reaches a temperature of 145 degrees. If you would like it a little more done cook to 160 degrees. Remove from grill and wrap in aluminum foil. Let roast rest for 20 minutes. Roast will raise in temperature to 165 degrees. Cut in thin slices to serve. Start the grill and get it to 325 degrees. Set the charcoal up to form a ring of charcoal on the outside edges. Season the meat really well. If roast is wet, blot it with some paper towels before seasonings. Place roast in center of grill. Cook until meat reaches a temperature of 145 degrees. If you would like it a little more done cook to 160 degrees. Remove from grill and wrap in aluminum foil. Let roast rest for 20 minutes. Roast will raise in temperature to 165 degrees. Cut in thin slices to serve. Maybe you’d like to try our recipe for? Kamado Grill Lemon Pepper Chicken How to Grill the Perfect Rib Eye Steak Grilled Pork Chops with a Dijon Balsamic Herb Glaze Pin It!