What's for dinner???
Miracles Happen
Join Date: Mar 2009
Posts: 9,977
S - This cake is so easy but so good. Big crumbs on the top.
Ultimate Crumb Cake
1 box Duncan Hines yellow cake mix (red box, do not substitute)
4 eggs
2/3 c. milk
2/3 c. oil
Grease 11"x15" pan. Blend all the above ingredients for 4 minutes. Pour into pan and top with Crumb Topping below. Bake at 350 degrees for 30 to 35 minutes.
CRUMB TOPPING:
4 c. flour
2/3 c. brown sugar
2/3 c. sugar
1 tbsp. cinnamon
3 sticks butter
2 tsp. vanilla
Melt butter; add vanilla. Cool slightly. Pour into the flour, cinnamon and sugar mixture. Crumble with hands, but not too small. Add crumb topping to cake before baking. When cake is done and cooled, sprinkle with powdered sugar.
Ultimate Crumb Cake
1 box Duncan Hines yellow cake mix (red box, do not substitute)
4 eggs
2/3 c. milk
2/3 c. oil
Grease 11"x15" pan. Blend all the above ingredients for 4 minutes. Pour into pan and top with Crumb Topping below. Bake at 350 degrees for 30 to 35 minutes.
CRUMB TOPPING:
4 c. flour
2/3 c. brown sugar
2/3 c. sugar
1 tbsp. cinnamon
3 sticks butter
2 tsp. vanilla
Melt butter; add vanilla. Cool slightly. Pour into the flour, cinnamon and sugar mixture. Crumble with hands, but not too small. Add crumb topping to cake before baking. When cake is done and cooled, sprinkle with powdered sugar.
Member
Join Date: Jul 2005
Location: Portland, Oregon
Posts: 711
I made a casserole with fingerling cooked sliced potatoes on the bottom of a pirex 9 " X 11" dish, topped with 1 lb of cooked ground beef and onion.
Next, top with 2 cans French cut green beans mixed with 2 cans of cream of mushroom soup, spread evenly and top with grated cheddar cheese.
Bake at 350 for 40 minutes.
Very delicious and extremely easy to make.
Next, top with 2 cans French cut green beans mixed with 2 cans of cream of mushroom soup, spread evenly and top with grated cheddar cheese.
Bake at 350 for 40 minutes.
Very delicious and extremely easy to make.
perpetual optimist
Thread Starter
Join Date: Jan 2009
Location: Montana
Posts: 2,959
Yeah that cake does sound good.......so does a roast and so does the string bean deal........seems lately I have not had an appetite at all.........I am so sick of the same ol, same ol............
Gonna grill tonight and see if I can choke down a spicy chicken breast and some taters.
Gonna grill tonight and see if I can choke down a spicy chicken breast and some taters.
perpetual optimist
Thread Starter
Join Date: Jan 2009
Location: Montana
Posts: 2,959
Save some roast 4ever..I am coming over to join you for dinner!!!!!!!!!
Aysha........I used to love cheeseburger hamburger helper.....then the darn gluten thing came into play......doctored up, that stuff isn't bad.
I hear Betty Crocker is making some gluten-free cake mixes.....maybe I could try that cake recipe!!!!!!!!!
Aysha........I used to love cheeseburger hamburger helper.....then the darn gluten thing came into play......doctored up, that stuff isn't bad.
I hear Betty Crocker is making some gluten-free cake mixes.....maybe I could try that cake recipe!!!!!!!!!
capra laeviculus
Join Date: Aug 2009
Location: German Village, OH
Posts: 3,427
Been having fun cooking for guests this week 
Last night I cooked a rack of lamb... I seared the lamb and then laid it on a bed of mint in the bottom of a casserole, and surrounded it with diced potatoes. I added some water and then salt and pepper on the lamb, and put it in the oven. Easy and good.
Night before I cooked chicken breasts, double-breaded with lime juice between the flour and breadcrumbs, so it was a really light breading. I seared them and put a bunch of pepper, garlic powder, onion powder on em. Then I put them in a casserole and baked it for a little while, and while that was baking I made a cream sauce. Right as the chicken was done I put half a bottle of capers in the cream sauce and poured the sauce all over the chicken.
Those were some tasty chickens
-Goat
Last night I cooked a rack of lamb... I seared the lamb and then laid it on a bed of mint in the bottom of a casserole, and surrounded it with diced potatoes. I added some water and then salt and pepper on the lamb, and put it in the oven. Easy and good.
Night before I cooked chicken breasts, double-breaded with lime juice between the flour and breadcrumbs, so it was a really light breading. I seared them and put a bunch of pepper, garlic powder, onion powder on em. Then I put them in a casserole and baked it for a little while, and while that was baking I made a cream sauce. Right as the chicken was done I put half a bottle of capers in the cream sauce and poured the sauce all over the chicken.
Those were some tasty chickens
-Goat
perpetual optimist
Thread Starter
Join Date: Jan 2009
Location: Montana
Posts: 2,959
I bet that recipe would work real nice on some boneless pork chops too Goat. Sounds great!!!!!!!!
I over-nited my dad in Florida some homemade soup for Christmas. I froze it first and sent two different kinds........he was thrilled.....he is older and doesn't really cook.
I over-nited my dad in Florida some homemade soup for Christmas. I froze it first and sent two different kinds........he was thrilled.....he is older and doesn't really cook.
Member
Join Date: Oct 2009
Location: NC
Posts: 219
Here is the recipe for Chicken Enchilada Soup if anyone wants to try it. I got it from
allrecipes. I add more enchilada sauce than recommended. And since there are only 2 of us here at any given time I cut the recipe in half.
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina (corn flour)
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
Directions
1.In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
2.Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3.In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4.Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
allrecipes. I add more enchilada sauce than recommended. And since there are only 2 of us here at any given time I cut the recipe in half.
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
1 quart chicken broth
1 cup masa harina (corn flour)
3 cups water, divided
1 cup enchilada sauce
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
Directions
1.In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
2.Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3.In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4.Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
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