Lemon caramel cake

This is my first attempt at writing a recipe. When I am creating a recipe, I usually just start in the kitchen and then write it down afterwards. But, I have been day dreaming about this dessert for so long- I think I’ll try to do it the other way around. I’ll let you know how it goes and hopefully post photos.

Dorene’s Birthday Cake

1 Frozen pound cake, thawed and sliced lengthwise into 4 sections

Filling:

1/4 c. lemon curd

1/2 c. milk

1 pkg. vanilla pudding mix

4 oz. cream cheese, softened

6 oz. cool whip

1/4 c. extra lemon curd to spread

Sauce :

1/4 c. butter

1/2 c. brown sugar

1/3 c. heavy cream

1 t. vanilla

Combine 1/4 c. lemon curd, milk, and pudding mix in bowl. Chill 30 minutes. Add cream cheese. Fold in cool whip. Set aside. Place 2 slices of pound cake on bottom of 8×8 pan, spread thin layer of *gently warmed* lemon curd(about 10 seconds in microwave) on top of each. Spread half of cool whip mixture on top. Repeat a layer of pound cake with lemon curd spread on top side. Spread remaining cool whip mixture over pound cake. Chill.

For sauce melt butter in small saucepan over medium heat. add sugar and whisk until thickened. Whisk in cream for approx. 2 minutes. Remove from heat and add vanilla.

To serve: drizzle cooled caramel sauce on dessert plate and on top of dessert.

UPDATE: This was so yummy! I will definitely be making this again.

Sundried Tomato pasta

Here is my recipe for sundried tomato pasta. This is one of the dishes I make regularly. It’s delicious, not particularly healthy- but delicious. It is also great with fresh mushrooms, asparagus, zucchini, or squash added. *I use the sundried tomatoes in olive oil, not the dehydrated ones.

sundried tomato pasta

3-4 boneless, skinless chicken breasts-cooked and cubed

1 lb. penne pasta, cooked

1 T. fresh basil, chopped

1 t. dried basil

3-4 garlic cloves minced

pint of half and half (you can use fat-free half and half)

2/3 c. freshly grated Parmesan cheese, plus more to top

7-10 sundried tomatoes, chopped

sea salt to taste

Cook and cube chicken. While penne is cooking, combine half and half, basil, garlic, 2/3 c. Parmesan and tomatoes in saucepan. Heat slowly stirring constantly with a wooden spoon. While stirring, use spoon to press tomatoes against side of pan. This will release the juices and soften the tomatoes. Stir until thickened. Toss chicken and pasta in sauce and transfer to baking dish. Top with additional cheese and bake at 400 degrees until cheese is bubbly.

Apple Blondies with Brown Sugar Frosting

Ok, this might be my favorite recipe ever! Everyone looooves these. I even had a friend say it was the 'best dessert he's ever had'. Sorry, no photo- but we ate them too quickly!
Here is where I found the recipe: http://kayteskitchen.blogspot.com/2007/10/apple-blondies-with-brown-sugar.html
I've made a few adjustments to the original recipe just because this wasn't my first time preparing it and I thought the original amount of frosting was a bit much.

Apple Blondies with Brown Sugar Frosting
Blondies:
2/3 c. butter softened (I used 1/3 c. margarine, and 1/3 c. butter)
2 c. brown sugar
2 eggs
1 t. vanilla
2 c. flour
2 t. baking powder
1/4 t. salt
1 cup chopped apples (I used big chunks)
1 1/2 t. cinnamon
*3/4 c. chopped walnuts (I did not use nuts)

Brown Sugar Frosting:
*The original recipe calls for 2x the amount of frosting and for it to be spread over the bars. I have halved the recipe and drizzled the frosting over the top (looks prettier) and even so had a lot of frosting left over.

1/4 c. butter or margarine
1/2 c. brown sugar
1/8 c. skim milk
1 c. confectioner's sugar

Blondies:
In a large bowl, using and electric mixer (I did this by hand) on medium speed, beat butter, sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to the butter mixture on low speed, mixing until blended. Stir in apples, cinnamon and nuts, mixing well. Spread evenly over greased 9x13 pan.
Bake in Preheated oven at 350 degrees until set and golden, 25-30 minutes. Cool completely on rack.

Frosting:
In small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture to a boil then remove from heat and cool to lukewarm. Stir in confectioner's sugar, mixing until smooth. Drizzle over bars. Let stand until frosting is firm enough to cut into bars or squares.

My Favorite Tuna Melt

This recipe is modeled after one from a local restaurant that my family loves. I think it turned out just like the real thing! I apologize for my camera. I'll hopefully be getting a new one for Christmas:)

My Favorite Tuna Melt

2 Large cans Albacore Tuna
1/2 c. Mayo
1/3 c. chopped white onion
1/3 c. chopped celery
1/3 c. chopped kosher pickle
2 hard boiled eggs, chopped
1/2 t. garlic salt
pepper to taste
sliced tomato (if desired)
10 slices Sharp cheddar
10 Pepperidge Farms English muffin halves
Butter

Toast English muffin halves and butter. Set aside. Set oven to broil. In large bowl, combine tuna, mayo, onion, celery, pickle, egg, salt and pepper. Stir well. Add more mayo if necessary. Mound tuna mixture onto muffin halves top with tomato, then cheddar. Broil until cheese is bubbly. Makes 5 servings.

Shrimp Bisque

Mmmm! This was the perfect meal for a fall evening. I served it with asiago focaccia. The recipe is from Barefoot Contessa's At Home cookbook. I have made a few adaptations as noted below.


Shrimp Bisque

1 lb. large shrimp, peeled and deveined, shells reserved
4 C. seafood stock (I used vegetable stock)
3 T. olive oil
3 Leeks, chopped, white and light green parts
1 T. chopped garlic
pinch of cayenne pepper
1/4 c. cognac
1/4 c. sherry (I omitted the cognac and used 1/3 c. sherry)
4 T. unsalted butter
1/4 c. flour
2 C. Half and half
1/3 c. tomato paste
2 t. salt
1 t. black pepper

Place shrimp shells in stock in a saucepan and simmer for 15 minutes. Strain and reserve stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat olive oil in large pot. Add the leeks and cook for 10 minutes over medium-low heat or until leeks are tender but not browned. Add garlic cook for 1 more minute. Add cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to food processor and coarsely puree.
In the same pot, melt butter. Add the flour and cook over medium-low heat for 1 minute, stirring with wooden spoon. Add the half-and-half and cook, stirring iwth a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, the tomato paste, salt and pepper and heat gently until hot but not boiling.

Chicken Tikka Masala

I got this recipe from Mrs. Presley on the Nest's Food board.
It tasted just like an authentic Indian restaurant. It was a little spicy for our taste, so I've adjusted the recipe to how I will make it the next time I prepare it.

CHICKEN TIKKA MASALA

Marinade:
1 C. plain yogurt
1 T. Lemon juice
2 t. cumin
1 t. cinnamon
1 t. cayenne pepper
1 1/2 t. ground black pepper
1 T. minced fresh ginger
1 t. garam masala
1 t. salt
3 boneless skinless chicken breasts, cut into chunks

Sauce:
2 T. butter
4 garlic cloves, minced
2 t. cumin
2 t. paprika
2 t. garam masala
1 t. salt
2 (8oz) cans of tomato sauce
1 can diced tomatoes
2 c. fat free evaporated milk
*cilantro to garnish :)

In large bowl, combine marinade ingredients with chicken. Refrigerate for one hour or up to overnight.

Grill chicken chunks in George Foreman grill or skewer and grill on high heat.

Melt butter in large skillet over medium heat. Saute garlic for 1 minute. Season with spices and salt. Stir in tomato sauce, tomatoes and milk. Simmer on low until sauce thickens, about 20 minutes. Add chicken and simmer for 10 minutes. Serve over Basmati Rice.

Chicken Tetrazzini

This is a fabulous recipe I got from my friend Dorene. We make it regularly. Enjoy!
Chicken Tetrazzini
1 C. Diced Celery
1 C. Diced Green pepper
1 C. Diced onion
1 C. Sliced mushrooms
2 t. salt
1/4 t. pepper
3 C. Cooked, cubed chicken
1 lb. Cooked spaghetti
1/2 c. butter
1/4 c. flour
1 c. Milk
1/2 lb. grated sharp cheddar
1 garlic clove, crushed
2 T. Worcestershire
1/4. c. Sherry
3/4 c. shredded Parmesan

Boil water and cook spaghetti. Meanwhile; Cook veggies and mushrooms in butter until onion is transparent. Add flour and blend. Add milk stirring constantly. Add cheddar, salt, pepper, garlic, Worcestershire, chicken and Sherry. When cheese is melted, mix with spaghetti. Place in casserole and top with Parmesan. Bake at 350 for 20-30 minutes.