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Thursday, 30 January 2014

Have you ever wanted to make a Dump Cake? The answer is probably not, right! However, when you get down to it, this Cake has about as much relation to a dump or transfer station as rain has to snow.
It's true that rain and snow are water and fall from the sky, but, there is a world of difference between them. The Dump Cake is in the same league.
Recently, while looking around for a goodie, the name Caramel Apple Dump Cake Recipe jumped up from the screen. The cake name seemed to offer two choices:


  1. It would taste great and be finished before it left the kitchen
  2. It would make another nice addition to the landfill
A Quick Cake to Make

Don't let the fact that this cake can be thrown together in about 14 minutes flat fool you into thinking this is a marginal cake because it isn't. This confection consists of a pudding cake at its bottom.
From there, using a fork to mix it up, you place the rest of the ingredients into the cake dish and you mix away.
Which Cake Is It?

This is the kind of cake that lends itself to anything. Whether one wants apple or peach or blueberry or strawberry, it will work with any of them. For this particular version apple pie was chosen.
Here's how to do it:

1. Spray a 9 by 13 baking dish with anti-stick cooking spray
2. Add the apple filling and the caramel at the same time
3. Squeeze a little lemon juice
4. Add some cinnamon
5. Stir with fork
Because this is really an upside-down pudding cake -- the pudding mix is in the center and any cake mix that is used -- is placed at the top, take these steps:
1. Open the cake mix and spread all over the top of the cake
2. Pour the melted butter over the cake
3. Add the pecans
4. Bake at 350° for 35 to 40 minutes
The Final Stages


Because this is a cake that take whipped cream as a duck takes to water, it's a good idea to make a good whipped cream with cold whisk, bowl and cream. It will take about 8 minutes to finish this up. When the whipped cream is ready, do the following:
  • Add powered sugar
  • Vanilla and cinnamon
  • Be sure to have extra whipped cream available
  • Be sure to have extra caramel available
With this finished, you're done, now take the first piece and leave the rest in the refrigerator. It's almost a guarantee it won't last long.
Sometimes you run across little gems that sound like they will be terrible, but when they come out of the over then are hard to beat. We found this at http://www.bestyummyrecipes.com and are still getting congratulations for it.
Article Source: http://EzineArticles.com/?expert=Pim_Lorenz

Article Source: http://EzineArticles.com/7968337

Posted by michael bernard on 09:28  No comments »
How many times have you gone to a friend's house for dinner and when the entree comes out to the dining room, it is a great-looking lasagna that looks as if someone had spent hours slaving over.

The last time someone checked, it seems like every time and you know that when your friends come over to your home for dinner, they will be expecting something as good. Well, you can have exactly that type of lasagna dinner and all it will take is about 15 minutes to half-an-hour in the late morning and your can relax for the rest of the day.

In fact, this is probably one of the easiest and best lasagna recipes you are likely to use and, best of all, your friends will think you spent all day making it.

The Basics
Here are the basics you will need to create what is actually a "slow-cooker" masterpiece.


  • One pound -- 16 ounces -- of groundbeef
  • 1/2-cup of diced white onion
  • 1 teaspoonfull of minced garlic
  • 1 24-ounce of spaghetti sauce
  • 15 ounces of ricotta cheese
  • 2 cups of mozzarella
  • 1/4-cup of grated parmesan cheese
  • 1 whole egg
  • 2 tablespoons of fresh parsely or 2 teaspoons of dried parsley
  • 6 uncooked lasagna noodles
Preparing the lasagna. Don't rush
Do not try to rush this process as it works best if you follow instructions. Never try to rush things by working on high heat. This recipe works best with a 4 to 6 quart slow cooker.
  1. Brown the beef, egg and onion in a large skillet
  2. Add the garlic and cook for 1 minute than then drain
  3. Add the spaghetti sauce and water and simmer for about 5 minutes
  4. Mix the ricotta and 1-1/2 cups of mozzarella, 2 tablespoons Parmesan, egg and parsley
  5. Pour 1 cup of the spaghetti sauce into a 4 to 6 quart slow cooker
  6. Place half the lasagna noodles in the slow cooker. If they do not fit break them to fit
  7. Cover the noodles with 2 cups of sauce
  8. Top the sauce with the remaining noodles. Again, if the noodles do not fit, break them to fit
  9. Cover with the mozzarella cheese
  10. Cook on low for 4 to 5 hours or until the noodles are soft
  11. Sprinkle the top with remaining cheese mixture
  12. Cover with slow cooker with the lid to melt the cheese and let it sit for 10 minutes before you serve
  13. Do not try to hurry things

Article Source: http://EzineArticles.com/7936726
Posted by michael bernard on 09:25  No comments »
Summer is officially over but I still enjoy a good pasta salad as a side dish for meals or by itself for lunch. Although I don't have it very often, I like macaroni salad just as much as I like potato salad which is my favorite cold salad to eat. Some people can eat warm pasta salad but I don't care for warm salad. The colder the better I say. The wonderful thing about preparing a pasta salad is the ingredients are endless. You can put whatever vegetables or meat in the salad and pack it for your work lunch. Here is a simple cold macaroni pasta salad I would like to share with you.

Ingredients

1 package elbow macaroni (or small pasta you like)
1 cup grape/cherry tomatoes
1 can artichoke hearts
2 stalks celery
1 small onion
1 can black olives
¼ cup sweet relish
¼ cup white vinegar
1 cup miracle whip (mayo works too)
1 tbsp paprika
Salt and pepper to taste


Grab a pot and add 6 cups of water and salt the water because this is what gives your pasta flavor. You want to cook your macaroni according to package directions or until the macaroni is al dente which means firm. After cooking the pasta for about 10 minutes, drain the pasta and rinse under cold water. I rinse the pasta for cold salads but for hot pasta recipes it's not necessary to rinse the pasta. Place the pasta in a large bowl. Chop your onions and celery and add to the macaroni. Add the grape tomatoes whole or you can slice in half. Drain the liquid from the canned olives and add them in. Drain the liquid from the canned artichoke and add to bowl as well. Salt and pepper the mixture to taste. I like to add the salt and pepper in before I put the salad dressing in. You won't have to use much salt since the water you boiled the macaroni in is already salted. Add in the miracle whip and add a ½ cup more if needed. Then add the vinegar and relish and mix well. Depending on how sweet you want the salad, you may want to add more relish as well to your discretion. Sprinkle the top of the salad with paprika, cover, and chill in the refrigerator. The next day the salad is yummier since the ingredients marinade overnight.

Article Source: http://EzineArticles.com/8039451
Posted by michael bernard on 09:21  No comments »

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