Baked Chicken over Creamy Mushroom Rice

4 large bone-in chicken breast or pieces of choice
Salt, pepper, paprika and flour for dusting
3 cups chicken broth
2 bay leaves
1 teaspoon Creole seasoning
1 tablespoon butter or olive oil
1/4 cup diced onion
1/4 cup diced celery 
1 -8 oz fresh mushrooms, chopped
1/4 cup diced roasted bell pepper, see below
1 cup heavy cream
1 cup uncooked rice, I used aromatic long grain 

How to make it

Wash the chicken under running water and remove visible fat. I leave the skin on to bake but you may remove it if desired. I like to cut each breast in half creating a better serving size and also for even cooking. Season the pieces with salt, pepper and a light sprinkle of paprika and dust lightly with flour. Set on a baking sheet skin side up. Place in a preheated 350 degree F. oven and bake uncovered for about 25 minutes or until skin is crisp and brown. Remove and set aside in a warm area.

While chicken is baking, combine broth, bay leaves and Creole seasoning in a saucepan and simmer over medium heat for about 15 minutes. Remove bay leaves.

In a skillet, melt butter and saute onion, celery and mushrooms over medium high heat until tender. Add the bell pepper and remove from heat.

Spray a large oblong casserole dish with cooking oil and combine the chicken broth, mushroom mixture and the cream in the dish. Stir in the rice. Lay the chicken pieces on top, push each down a bit and cover with aluminum foil. Bake about 30 minutes or until rice is done and chicken is thoroughly cooked. The rice should still be a little moist. Remove and let set a few minutes before serving.

Quick Roasted Peppers: Working with tongs over a hot heat source, like a gas stove, hold pepper slices over the flame a few minutes until blistered.

Cinnabon Cinnamon Roll Cake.

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)
2 cups powdered sugar
5 T milk
1 tsp vanilla


With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk,
eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into
a greased 9x13" baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and
nuts until well combined. Drop evenly over cake batter by the tablespoon and use a
knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until
toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla
in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it
straight out of the oven) or at room temperature.


½ medium yellow onion, diced 
2 Tbsp olive oil 
1 cup long grain rice 
2 cups chicken broth 
one 14 oz. bag frozen broccoli florets 
one 11 oz. can cream of chicken soup 
¾ cup shredded cheddar 
¼ tsp cayenne powder (optional) 
to taste fresh black pepper

PREP TIME 10 mins
COOK TIME 1 hour
TOTAL TIME 1 hour 10 mins


Saute the diced onion with 2 Tbsp of olive oil in a medium pot over medium high/heat. When the onion is soft and translucent, add 1 cup of long grain rice. Continue to cook and stir for 2-3 minutes more or until the rice looks transparent. Sauteing the uncooked rice will slightly toast it and add more flavor. Add 2 cups of chicken broth, bring to a boil then reduce the heat to low and simmer for 40 minutes (with a lid).
Meanwhile, preheat your oven to 350 degrees. Thaw the broccoli florets in the microwave according to the package directions (in a microwave safe dish with an inch of water). Only cook/thaw the broccoli until it is bright green and only slightly tender. You do not want to cook it to the soft/mushy point because it will cook further in the oven once it is mixed into the casserole.
Drain off any liquid from the broccoli. Mix in the cream of chicken soup (or you can use cream of mushroom, cream of celery, cream of anything you’d like). Add the freshly ground black pepper and cayenne powder (if you want a kick).
Once the rice has finished cooking, combine that with the broccoli and soup mixture. Add ½ cup of shredded cheese and transfer the mixture to a casserole dish (I actually just mixed all of the ingredients in that dish to begin with). Top with the remaining ¼ cup of shredded cheese and bake for 30 minute. Serve the hot, warm, gooey casserole and feel all of your troubles melt away!

NOTE: If you prefer fresh broccoli or get it on sale, it is almost as easy to use as the frozen kind. Just cut the florets off. The stem is actually quite tasty and healthful too, it just needs to be peeled, cut smaller and cooked longer because it is tough. Then you can steam the broccoli in the microwave just like you would to thaw the frozen kind. Put it in a dish with about an inch of water, cover it with a microwave safe lid (but don’t clamp it down, leave room for the steam to escape a little) and microwave until it is just tender. Proceed with the recipe as usual!

Turkey Pesto Meatloaf with Tomato Sauce

You’ll need a roasting or broiler pan, small skillet, large bowl, small bowl or ramekin for sauce, pastry brush and meat thermometer.

Cooking spray
2 teaspoons olive oil
1 onion, diced
1 tablespoon minced garlic
2 pounds lean ground turkey — take out of the refrigerator ahead of time to take the chill off
1/4 + 1 tablespoon cup basil pesto
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
3/4 cup whole wheat breadcrumbs – Make in the food processor from whole wheat bread, 1 or 2 slices will do it.
1/4 cup marinara sauce — I used homemade, Kalyn used Classico because it’s low-sugar.
2 teaspoons balsamic vinegar

How to make it

Let the ground turkey come to room temperature while you prep the other ingredients, so you don’t freeze your hands. Preheat oven to 350. Spray a pan with olive oil or nonstick spray. I use a broiler pan so the fat drips into the moat along the edges.

Heat the olive oil in a skillet and sauté the onion over medium-low heat until it’s soft and translucent, about 7-8 minutes. Add the garlic, lower the heat slightly, and sauté about 2 minutes more or until it’s just golden — watch it so it doesn’t burn.

Using your hands, combine the ground turkey, sautéed onion and garlic, pesto, Parmesan cheese, salt and breadcrumbs in a large bowl. Mix the ingredients only until they’re combined — no longer or the meatloaf will get tough.

Form the meat mixture into a loaf shape and place it on the pan. Bake for 40 minutes. While it bakes, stir together the marinara sauce and balsamic vinegar in a small bowl.

After 40 minutes, brush the sauce onto the meatloaf until it’s completely covered. Put the meatloaf back in the oven to bake and, if you have any sauce left over, brush it a few more times during this second baking period. Bake it until the internal temperature is 160 F. My meatloaf took 20 minutes more — a total time of one hour (40 + 20 minutes) — to reach 160. 


1 cup shortening or butter ... I like to do ½ cup butter & ½ cup shortening
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
For rolling your cookies in:
⅓ cup sugar
1-2 tsp cinnamon

PREP TIME 5 mins
COOK TIME 10 mins
TOTAL TIME 15 mins


Pre Heat oven to 400 degrees
In your mixer add butter and or shortening, sugar together
Add eggs one at a time mixing in between
In a separate bowl mix together flour, cream of tartar, baking soda, salt.
Add to wet ingredients and mix together.
In a small dish mix sugar and cinnamon together.
Roll dough into 1 inch balls and roll in cinnamon sugar mixture.
Place on greased cookie sheet.
Bake 8-10 mins


2 Cups warm water about 110-120 degrees
⅔ Cups white sugar
1½ Tablespoons yeast
1½ Teaspoons salt
¼ cup vegetable oil
6 cups flour

PREP TIME 2 hours
COOK TIME 25 mins
TOTAL TIME 2 hours 25 mins

Serves: 2 loaves


Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Pull out onto lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft free area and let rise till doubles in size. About 1 hour
Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flaten out into rectangle and "jelly" roll into a loaf.
Pinch ends together and place in greased 9x5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush top with butter.
Let rest 10 minutes before removing to cooling rack.
*Bakers notes: I've decreased the sugar down to ¼ cup or ⅓ cup instead of using full amount.
I've also cut the oil down to 2 Tablespoons and substituted the oil for butter.

For step by step tutorial follow photos.

(Note I forgot pictures of the first few steps… here’s the details)
Put sugar in bowl and add water give it a lil stir to dissolve and sprinkle yeast over the top… let it set till it gets foamy 5-15 mins then add the salt, oil & 3 cups flour and mix. If your using a mixer change it out to your dough hook and add the remaining 3 cups flour, mix till its formed a ball and pull it out… knead it a little more to form a soft round ball, place it into a greased bowl and flip it so its grease on both sides… top it with saran wrap or warm damp cloth let rise and follow the remaining directions on the other pictures!

Scalloped Potatoes & Ham

Serves 12

4 Tbs (1/2 stick) butter, plus extra for greasing dish
1/2 yellow onion, diced
1/3 cup flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper
2 lbs russet potatoes, peeled
3 cups cooked ham, diced
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional

How to make it

Preheat the oven to 375 degrees F.

Add the butter and onions to a large skillet over medium heat and sauté until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.

Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.

Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley.

Grilled Margarita Shrimp

Serves 4-6

2 lbs shrimp, peeled and deveined
1/4 cup tequila
1/4 cup cilantro, chopped
1/4 cup olive oil
2 cloves garlic, minced
1 jalapeño, minced
2 Tbs triple Sec
2 Tbs lime juice
zest of one lime

How to make it

Combine all ingredients, except shrimp, in a medium mixing bowl. Add shrimp, cover and let marinate in refrigerator for 2-3 hours.

Remove shrimp and discard marinade. Thread shrimp onto skewers and grill for 5-6 minutes, turning occasionally. Remove from grill and serve immediately.

Misoyaki Wild Salmon

What you need:

1 pound wild salmon filet, skinned with pin-bones removed
3 tablespoons mirin
3 tablespoons sake
2 tablespoons water
1/3 cup granulated sugar
1/2 cup shiro miso paste (very pale yellow “white” miso)
2 teaspoons finely minced ginger
1 teaspoon finely minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
2/3 cups of chopped scallions (as a garnish)

What you gotta do:

First cut the salmon filets into four evenly-sized pieces. Place the filets in a flat plastic container with a lid or a glass pan that you can cover with plastic wrap; use anything except a metal container that could be potentially reactive (i.e. aluminum). Also, choose your container wisely; you want the fish to be snug in whatever container you choose so that the fish is nestled in and covered fully by the marinade. Refrigerate fish while you make the marinade.

In a small pot mix the mirin, sake, and water. Heat over medium-high heat until boiling and add the sugar, whisking until it dissolves. Turn off the heat and whisk in the miso, ginger, garlic, salt, and white pepper. Transfer the marinade to a bowl and allow it come to room temperature. Pour marinade over the fish and turn pieces to fully coat with the miso. Cover and refrigerate.

Now wait patiently a few hours. To cook turn on your broiler and set the oven rack about six inches away from the heating element, be it flame or electric coil. Remove the fish from the marinade and place on a sheet pain that been very slightly oiled. Any excess marinade you can pour into a small pot and bring quickly to a boil. Turn off heat. Now you can use the marinade to baste the fish.

Put pan with salmon into the oven and broil for about three minutes. Remove fish from oven and, using a pastry brush, baste fish with more marinade. Return the fish to the oven and broil for another two or three minutes, approximately. You want the edges slightly charred, so when that occurs remove the salmon and prod it to check for doneness. I like it cooked through but very tender and a bit rare. Touch it with your finger — the flesh should have some softness to it. If you suspect it’s not cooked enough to your taste, turn the oven off and return the fish to oven. Allow it to cook with the oven’s residual heat until it’s firmer and more to your liking.

Transfer fish to a platter and serve dinner!

Peanut Brittle

Serves 16

1 cup white sugar
1/2 cup light corn syrup
1/4 tsp salt
1/4 cup water
1 cup peanuts
2 Tbs butter, softened
1 tsp baking soda

How to make it

Grease a large cookie sheet or use a rubber baking mat. Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Break candy into pieces.

Hummingbird Cake

3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 eggs, lightly beaten
2 tsp vanilla extract
1½ cups oil
8 oz can crushed pineapple, do not drain
2 cups bananas, mashed or about 3 – 4 large bananas
1 cup pecans or almonds/ walnuts chopped
cream cheese frosting (see recipe below)

Combine the flour, sugar, baking soda, salt, cinnamon.

Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened.

Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center. Then Frost with cream cheese frosting.

Cream Cheese Frosting

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese, room temperature
2 – 3 cups of powdered sugar
1 tsp of vanilla extract

How to make it

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate a cake or cupcakes.

Old Fashioned Banana Pudding

Serves 6 – 8

1 cup sugar
3 eggs, beaten
1 dash salt
2 Tbs cornstarch
2 cups milk
1 tsp vanilla
3 – 4 ripe bananas, sliced
vanilla wafers
whipped cream

How to make it

Mix sugar and eggs together.

Add salt, cornstarch, and milk.

Bring to a boil over medium-high heat, stirring constantly; cook until thickened.

Remove from heat; add vanilla and mix well.

In serving bowl, layer the wafers, bananas, and the pudding. Serve with whipped cream.

best ever simple meatloaf

1 egg
1/2 pounds ground beef
14 ounce, can diced tomatoes with green chile peppers 
1 sleeve buttery round crackers , crushed 
1 tspn onion flakes +1/2 tspn ground black pepper 
1/2 tspn garlic powder+1/2 tspn seasoned salt

how to make it:

step 1 : Preheat an oven to 375 degrees F.

step 2 : Beat the egg in a mixing bowl, then add the ground beef, crushed  , and crackerstomatoes. Season with onion flakes, garlic powder,  pepper, and salt . Mix until evenly combined. Pack into a 9x5 inch loaf pan.

step 3 : Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F .

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Chocolate Chip Cookie Dough Bars

Cookie Dough:
1/2 c. unsalted butter, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
2 c. mini chocolate chips

1 c. creamy peanut butter
2/3 c. milk chocolate chips


In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.
With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula.
Line 8x8-inch pan with parchment paper.  Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.  
For topping, combine the peanut butter and milk chocolate chips in a microwave-safe bowl and heat until smooth.  Spread the mixture over the cookie dough bars.  Chill the bars for 1 hour or until topping is firm.  
Yield: 16 large bars

A Christmas Lasagna

For the meat sauce:
1 pound Italian sausage
1 1/2 pound lean ground beef
8 oz mushrooms, chopped
1 teaspoon salt
1/2 freshly ground black pepper
1/4 teaspoon red pepper flakes
6 cups marinara sauce
1/2 cup water
Note: depending on the seasoning of your sausage, you can add 1/2 teaspoon of an Italian dried herb blend.
For the cheese filling:
2 egg, beaten
2 lbs ricotta cheese
8 oz mozzarella cheese, cubed
2/3 cup freshly grated Reggiano-Parmigiano
1/4 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
big pinch of cayenne
The rest:
1 lb lasagna noodles
8 oz mozzarella cheese, torn in small pieces
1/2 cup grated Parmesan cheese to top

How to make it

Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
Preheat oven to 375 degrees F (190 degrees C).
Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.

Prep 20 m
Cook 2 h 45 m
Ready In 3 h 25 m

Lemony mini cake loaves with a delicious lemon glaze!

3 large eggs
1 cup sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 teaspoon lemon extract
⅓ cup lemon juice
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup vegetable oil
1 cup powdered sugar (for the glaze)
2 tablespoons half and half
½ teaspoon lemon extract


Preheat oven to 350 degrees
Spray bottoms only of 4 mini loaf pans with Bakers Joy.
In a KitchenAid or a food processor combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and ⅓ cup lemon juice. Blend until well mixed.
Add 1½ cups flour to the ingredients and mix until just combined. Add ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt and mix until just combined. Add ½ cup vegetable oil and mix until combined.
Spread into prepared pans.
Bake 30 minutes or until toothpick test is clean
Cool on wire rack while you make the glaze.
Mix 1 cup powdered sugar with 2 tablespoons half and half and ½ teaspoon of lemon extract. Add more sugar if you prefer a thicker, sweeter icing.
Glaze the cake, slice and enjoy!

PREP TIME 20 mins
COOK TIME 30 mins
TOTAL TIME 50 mins

Orange Coconut Cake - Aroma Espresso Bar Style

1 cup all purpose flour
1 cup wheat semolina
1 cup coconut (shredded)
2 tsp (flat) baking powder
4 eggs (divided into egg whites and yolks)
¾ cup sugar
1 tsp vanilla extract
1 cup orange juice
¾ cup vegetable oil
Coconut for sprinkling
Cinnamon for sprinkling
For the Syrup:
1 cup water
½ cup sugar
Squeezed juice form ½ lemon


Preheat oven to 300F (150C)
Brush cake pan with butter/oil and spread flour on it or cover with parchment paper.
In a bowl, mix dry ingredients (flour, wheat semolina, coconut, baking powder)
In a mixer bowl beat egg whites and sugar until they form stiff white foam with peaks.
In a separate bowl, mix wet ingredients (egg yolks, vanilla extract, orange juice, oil)
Combine dry ingredients with wet ingredients and mix well until combined
Add egg foam into cake mix and using a wooden spoon fold gently into the mix until fully combined.
Pour the mix into the cake pan, sprinkle with cinnamon and place in the pre-heated oven for about 30-40 minutes or until cake is golden brown and a toothpick you test it with, comes out dry. Let the cake cool.
While it’s cooling, poke a few holes using a skewer. This will allow the syrup to be absorbed better and faster.
To prepare the syrup, boil the syrup ingredients over medium heat while stirring until sugar melts.
Pour hot syrup over cool (room temperature) cake using a ladle or a big salad spoon. Make sure you pour the syrup evenly all over the cake.
To top the cake, generously sprinkle with finely shredded coconut.

 *This cake is baked using an 8.5 inch round springform cake pan
 **Optional - you can top the cake by sprinkling icing sugar instead of the shredded coconut

Quick Blueberry Biscuits

2 1/4 cups Bisquick (I used HeartSmart)
1/3 cup sugar
1 cup wild blueberries (can use regular)
3/4 - 1 cup buttermilk (I used fat-free)
1/2 cup powdered sugar
1-2 Tbsp milk
Preheat oven to 450.

How to make it

Stir together bisquick, sugar and buttermilk until soft dough forms. Fold in blueberries. Scoop dough with large cookie scoop or ice cream scoop (3 tablespoons) onto ungreased cookie sheet. Bake 9-12 minutes or until golden brown. 

Combine powdered sugar and milk. Drizzle over biscuits.

Carrot cake with cream cheese frosting

1 cupbrown sugar
1 cupvegetable oil
3 eggs
2 cupsself raising flour
1 tspground cinnamon
1 tspground nutmeg
1/2 tspbicarbonate of soda
2 cupscarrot, grated
1/2 cupwalnuts, finely chopped, plus extra to serve

250 gsoftened cream cheese
50 gsoftened butter
2 cupssifted icing sugar

How to make it

Preheat oven to 180°C. Lightly grease and line a 22cm round cake pan with baking paper.
In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.
Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.
Bake 55-60 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, in small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.
Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.

You will need about 4 carrots for this cake.

To make cupcakes, use 12 paper patty cases and bake 15-20 minutes.

Soft and Moist Banana Cake

Ingredients: ( for one 8" x 3.5" x 3" & one 9" x 4" x 3")
250g salted butter
1 1/2 cups castor sugar (I will reduce the sugar depending on what type of banana that I used and how ripe the bananas are, normally 180g to 200g)
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (about 3 del monte bananas, sometimes I put more)
2 cups plain flour (220g sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)


1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence and milk and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin.
5. Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
6. Cool cakes in the pan then remove. Use a sharp knife to slice and serve

The cake is still as delicious as what my memory can recalled, soft, moist and full of the fragrant of banana. Yummy Yummy!


1/2 cup butter, soft (margarine works very well)
3 teaspoons sugar
1 cup flour
1 cup pecans, coarsely chopped

8 ounces cream cheese, soft
1 cup icing sugar
2 cups whipped cream
1 (106 g) package chocolate instant pudding, 4 serving size
1 (106 g) package instant vanilla pudding, 4 serving size
2 cups milk
1 1/2 cups whipped cream
1 chocolate bar, grated


Beat together the butter and sugar. Blend in flour, then stir in the chopped pecans.
Press mixture into a 9 x 13 pan. Bake for 25 minutes at 350*. Cool.
Combine cream cheese, and icing sugar. Add 2 cups whipped cream.
Pour this mixture over the crust.
Combine both pudding mixes with the milk. Pour over cheese mixture.
Ice with 1-1/2 cups whipped cream and sprinkle with grated chocolate.
Chill for at least 4 hours before serving.


2-1/2 cups flour, fluffed to aerate before measuring (see KITCHEN TIPS)
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1-1/14 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon table salt

1 pound carrots, peeled and trimmed

1-1/2 cups sugar
1/2 cup brown sugar
4 large eggs
1-1/2 cups vegetable oil (or canola or safflower)

How to make it

Preheat oven to 350F. For 9x13, spray pan with cooking spray. Line the bottom with parchment, then spray the parchment. (This seems to be able to lift the entire cake out of the pan. To just cut pieces right in the pan, I think you could safely skip this step.) For cupcakes, grease muffin tins well. (I used vegetable oil and the cupcakes were quite sticky. Next time I'll use Baker's Joy or use cupcake papers.)

Measure the dry ingredients into a large bowl.

With a food processor (see KITCHEN TIPS), grate the carrots, transfer to another dish. Add the sugars and eggs to the food processor and process for 20 seconds. With the food processor running, pour the oil into the food processor in a slow stream, then process for another 20 seconds. Stir this mixture and the carrots into the dry ingredients until no flour streaks remain.

Pour into prepared 9x13 or muffin tins. For 9x13, bake for 35-40 minutes (rotate half-way through) or until a knife inserted in the center comes out clean. For cupcakes, bake for about 30 minutes. For 9x13, let cool to room temperature. For cupcakes, let cool about 10 minutes, then remove from tins. For 9x13, Cook's Illustrated suggests inverting the cake onto a wire rack, peeling off the parchment, then inverting onto a serving plate.

Spread icing over top.

8 ounces cream cheese, softened but still cool (I used Neufchatel, the reduced-fat cream cheese)
5 tablespoons unsalted butter, softened but still cool (see KITCHEN TIPS)
1 tablespoon sour cream (loved this addition!)
1/2 teaspoon vanilla
1-1/4 cups powdered sugar (also called icing sugar, confectioner's sugar, it's the white powdery stuff)

In the food processor (washed), mix the cream cheese, butter, sour cream and vanilla til smooth, wiping down the sides as needed. Add the powdered sugar and process til smooth, just a few seconds. NOTE: Half the icing was more than enough for a dozen cupcakes.

Cook's Illustrated's inspiring recipe fills a 9x13 pan. To make a dozen cupcakes, I cut this recipe in half. Half would also work for 9x9 pan. 

Hands-on time: 65 minutes (for cupcakes, less time for 9x13)
Time to table: about 2 hours
Makes a 9x13 cake or (halving the ingredients below) 12 cupcakes 

Snowball Cookies

1/2 cup powdered sugar
1/4 teaspoon salt1 cup butter, softened
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 cup chopped pecans
additional powdered sugar

How to make it

Cream butter, sugar and vanilla until fully mixed. Add flour with salt to creamed mixture, blend thoroughly. Add nuts and mix well.
Chill dough for 1 hour. Preheat oven to 400F. Shape into 1-inch balls and bake 8-10 minutes. Do not brown. Cool completely, then roll in powdered sugar. Make about 40 cookies.

Warm Lemon Cake

an adaptation from Kraft Food and Family
1 pkg. (2-layer size) yellow cake or lemon mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serv. ) JELL-O Vanilla or Lemon Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp. powdered sugar

How to make it

PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean.
Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.

Sally’s Carrot Cake

2 C sifted flour
2 tsp. baking powder
1 ½ tsp. baking soda
1 ½ tsp salt
2 tsp. cinnamon
2 c finely shredded pared carrots
1-8 ½ oz. can crushed pineapple
1-3 ½ oz. can flaked coconut
2 cup sugar
½ cup chopped walnuts
1 ½ c salad oil
4 eggs

How to make it

Sift together first dry ingredients then add sugar, oil and eggs. Beat at medium speed one minute. Stir in carrots, walnuts, pineapple, and coconut. Turn into 3 greased and floured 9” round cake pans. Bake at 350 for 20 to 30 minutes or until cake tests done. Cool in pans on rack for 10 minutes. Remove from pans and finish cooling. Fill and frost with Cream Cheese Frosting.
Cream Cheese Frosting
½ cup butter
1-8 oz package cream cheese (softened)
1 tsp. vanilla
1 lb. powdered sugar.

Mix all ingredients in order given. Fill and frost completely cooled cake. I double the recipe, as we like more frosting.

Banana Cream Cheesecake

1 (18 1/4 ounce) package white cake mix, divided
4 eggs, divided
3 tablespoons oil
2/3 cup brown sugar, packed, divided
2 bananas, sliced
2 (8 ounce) packages cream cheese, Philadelphia, Softened
2 tablespoons lemon juice
1 1/2 cups milk
1 1/2 cups whipped topping, Cool Whip, thawed


Preheat oven to 300 degrees. Reserve 1 cup of the dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup sugar with mixer (mixture will be crumbly). Press onto bottom and 1 inch up sides of a greased 13 x 9-inch baking pan; top with bananas.
Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 minute. Blend in milk (batter will be thin). Pour into crust.
Bake 45 to 50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping, Refrigerate leftovers.

Blueberry Coffee Cake

2 c. flour
1 c. sugar
1 c. milk
1/3 c. butter, softened
1 egg
1 T. baking powder
1 t. salt
1 ½ c. blueberries (I used frozen; thawed slightly)

How to make it

Beat all ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.
Grease a 13x9 pan. Spread half the batter in the pan. Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings.

Streusel Topping:
½ c. chopped walnuts or pecans
1/3 c. brown sugar, packed
¼ c. flour
½ t. cinnamon
1 T. butter, softened
Mix all ingredients together until crumbly. Sprinkle on top of cake.

1 c. powdered sugar
2 T. milk
¼ t. vanilla
Combine all ingredients; drizzle over top of cake.