Thursday, October 22, 2015

Homemade Pan Release - Cake Pan Goo

Never buy cooking spray again!
I'm not even kidding, this stuff is awesome!  You'll never have cakes stick again! 
This homemade "Cake Pan Goo" works better, is cheaper and won't harm your pans. Did you know that brown stuff from the cooking sprays is actually the propellant that they use. A dark pan gets hotter, faster and can dramatically alter the results of your baking to the point of causing burnt bottoms and undercooked middles. 
If you bake and cook a lot, then you're going to love having this as part of your necessary staples...and it does work better than cooking sprays, without chemical fumes or effects!

1 Cup Vegetable Oil
1 Cup Crisco
1Cup All Purpose Flour
Mix all ingredients in medium bowl and whisk well by hand.  Mixture will be smooth and creamy. Store in an airtight container, refrigerate in hot weather, but refrigeration is NOT required.
It does tend to separate slightly upon sitting in your cupboard or refrigerator, so mix before using, then brush pans using a pastry brush or a clean paper towel.
When ready to use:
With pastry brush or paper towel, coat cake pans with Cake Pan Goo before pouring batter into pan.
Let cake cool a few minutes then, watch it flip out of pan perfectly every time.
"I have chosen the way of truth; I have set my heart on your laws." - Psalm 119:30

Sunday, October 18, 2015

Timeless Beef and Noodles with Gravy

Classic and timeless...always delicious!

The other day my granddaughter bought some eye round, already sliced about 1/2" thick, but didn't quite know what to do with it.  So, I went searching some old recipes and came across one for Beef that's going back a few years!

I didn't have all the ingredients, so I started using what was already in the pantry (that's always fun) and this is what turned out for dinner last night. 

I listed the ingredients and about how much I used, but don't let that hold you back from experimenting with your own favorite herbs and spices.  I didn't add any mushrooms (not my little pregnant girl's favorite and must please the mama-to-be).  I also didn't have sour cream, no problem.  Believe me, they didn't miss either one! 

This would make a great Sunday dinner, and once you've made it to your own taste, a great company meal too! 


1 1/2 lbs. sirloin tips (chuck roast or round steak, trim fat and cut into pieces)
1 Tbsp. olive oil
2 Tbsp. butter
1 tsp. meat tenderizer
1 Tbsp. Worcestershire sauce
1 small onion, chopped
2-3 cloves garlic, finely diced
1/4 to 1/2 tsp. oregano or marjoram (I used oregano)
4 cups beef broth
1 cup red wine
16 oz. package egg noodles (cooked and drained)

In a large skillet, brown meat in olive oil and butter on low heat; season with meat tenderizer.  Let cook for about an hour, stirring occasionally; do not letting juices dry up.

Add Worcestershire sauce, onion, garlic, oregano; stir together.  Pour in beef broth and red wine. Continue cooking until meat is fork tender (about an hour).  You may want to add a little salt and pepper at this point.  Remove meat from pan with a slotted spoon, into a separate plate, set aside.

Place 3 Tbsp. flour in a jar, add about 1 cup water, cover and shake or stir until smooth and the consistency of heavy cream (you may have to add a little water at a time.)

Slowly add the flour/water mixture to juice in pan; whisk as you do this (whisking will give you a gravy with no lumps).   Add enough to make the gravy thicken, but not too thick.  If this happens, just add a little water or beef broth to thin.  Now, add meat back into gravy and let simmer for a few minutes.

Pour over noodles in a large serving dish.

Sit back and enjoy watching your family devour it!  ;)

"In your anger do not sin": Do not let the sun go down while you are still angry, and do not give the devil a foothold."   - Ephesians 4:26-27

Saturday, October 17, 2015

Cinnamon Roll Cake

Calling all "Cinnamon Lovers!"
Okay, so who doesn't love waking up to warm cinnamon rolls and a cup of great tasting coffee?  You do love it?  Me too!  Well, this will give you the great taste of a cinnamon roll without the fuss of rolling dough, filling them, them cutting them into circles...ya-da, ya-da.  You know what I mean, right?
Browsing through the website "Chef in Training", I came across this recipe for Cinnamon Roll Cake.  Immediately, my mouth started to water!  It's an easy cake to throw together and you'll get to enjoy it for breakfast, lunch or a snack. 
Just sit back, watch the leaves turn color and enjoy this with your favorite hot beverage.  You're going to love it!
3 cups flour
¼ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cups milk
2 eggs
2 tsp. vanilla
½ cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla
Preheat oven to 350'F.  Spray a 9×13 glass baking pan with cooking spray. Set aside.
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter.
Pour into the prepared 9×13 baking pan.
For topping:
In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350' for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
For Glaze:
In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
"Keep your lives free from the love of money and be content with what you have, because God has said, "Never will I leave you; never will I forsake you."     -Hebrews 13:5

Friday, October 2, 2015

Soft Sugar Cookie Bars

These sugar cookie bars will melt in your mouth!

We're all big fans of sugar cookies in our house, and when I came across this recipe for soft sugar cookie bars, I knew I had to try them. 

Since my granddaughter and her hubby were taking a trip back to Jersey to see the family, I figured this was as good a time as any.  I love sending them goody packages, made with love from their grandma!   Anyway, I saved out a few for pictures, but forgot to tell my husband they weren't for consumption yet.  Big mistake!  So, now I have no pictures of my own sugar cookie bars.  That's okay, though, I'm really glad he likes them too.

I found a picture of them from Betty Crocker so you all can see how yummy they look.  I frosted mine with a tint of orange in the frosting and sprinkled them immediately with chocolate sprinkles.  If you wait, they'll just bounce all over the top of the frosting and escape to places unknown. 


1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract

1/2 tsp. almond extract
4 3/4  cups all-purpose flour
1 tsp salt
1 tsp baking soda

Preheat oven to 375'F. 

In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13x18x1″ pan/cookie sheet).  The dough will be just like cookie dough- heavy and sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.

 Bake at 375 degrees for 18-20 minutes until light golden brown or until a toothpick inserted in the middle comes out clean.  Cool completely before frosting.


1/2 cup (1 stick) margarine or butter, softened
1/2 cup shortening
pinch of salt
5 Tablespoons milk
2 tsp vanilla
4 cups powdered sugar (more or less depending on how thick/runny you like it)

Food coloring, if desired

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Immediately, top with sprinkles if you want!  Do it while before the frosting hardens!

"By whom also we have access by faith into this grace wherein we stand, and rejoice in hope of the glory of God." Romans 5:2

Thursday, October 1, 2015

Crockpot Creamy Ranch Chicken

Another great crock pot recipe!

I love using my slow cooker (crock pot)...whatever your favorite name or it, its great!  Just throw in the ingredients and walk away.  Whoever invented it must have been a genius! 
There are some things I always do, though.  One is to always, always, brown your meat first.  It seals in the juices and adds color to the dish.  That's what I did for his recipe, too.
You'll see it says to just put the chicken breasts in the crock pot, but please don't.  It really does make a difference in flavor, color and texture of the meat.


4 boneless, skinless chicken breasts (I browned mine first after sprinkling with paprika)
4 Tbsp. butter, melted and divided
1 (10 3/4 oz.) can cream of chicken soup
8 oz. cream cheese, cubed OR 1 cup sour cream
1/2 cup chicken broth
1 (1 oz.) pkg. dry Hidden Valley Ranch dressing mix
1/4 tsp. minced garlic
dash paprika
1/4 tsp. dried parsley flakes
1/8 tsp. dried oregano (optional)

Wash and dry chicken breasts and place them evenly in crock pot.  Sprinkle with paprika.

Sprinkle 1/2 the package of Hidden Valley Ranch salad dressing mix over chicken.

Drizzle chicken breasts with 2 tablespoons melted butter.

Cover and cook on low for 3-4 hours.

In a pan, melt remaining 2 tablespoons butter in a medium saucepan along with minced garlic and saute slightly.  Add the rest of the Ranch dressing, the cream of chicken soup, 8 oz. of cream cheese cubes OR sour cream, 1/2 cup chicken broth, dried parsley flakes, and dried oregano (if desired).  Stir on medium heat until smooth.

Pour mixture over the chicken in crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours. 

Serve over buttered egg noodles, bow tie pasta or rice.

"We have this hope as an anchor for the soul, firm and secure."  -Hebrews 6:19