Sunday, February 20, 2011
This is a recipe that comes from a "back in the day" friend. It is delicious, cheesy and OH SO good!
1 can cream of chicken soup
1 soup can size sour cream
¼ cup sherry cooking wine
1-2 cups shredded mozzarella cheese
Cooked Shredded chicken
Crumbled ritz crackers on top with a stick of butter (yes, a whole stick!) poured over the crackers
Cook 350 for about 20 to 25 minutes or until its bubbly
I usually double the recipe and use 2 cans of soup, 2 cans sour cream, and ½ cup of sherry wine, however much chicken you want, and then add more mozzarella (about 2-3 cups – depending on how cheesy you want it…so for me maybe 4 cups of cheese...KIDDING....kinda!
If you add the ritz crackers at the beginning cover the pan with foil for the first 10 – 15 minutes so the crackers don’t burn. Then take the foil off so they can get just a little crispy.
I cannot tell a lie, this meal is not the healthiest recipe on the blog - however, it's so worth every.single.calorie!
It's that time! Time to post February's Cake Slice Bakers cake. This one is by far my favorite. The cake has a great dense texture and the streusel is scrumptious. The recipe called for instant espresso powder but I substituted cocoa powder. Ive seen other Cake Slice Baker's post and they are equally happy with the espresso.
1½ cups all purpose flour
1 Tbsp instant espresso powder (I used cocoa powder)
1½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 egg yolk
1½ tsp vanilla extract
1 cup milk
For the Streusel:
4 Heath bars (1.4 oz. each) chopped, or 1 cup prechopped Heath bits
2 tbsp light brown sugar
2 Tbsp all purpose flour
1 Tbsp butter, softened
Preheat the oven to 350F. Grease a 9-inch round springform pan.
For the Streusel: Combine the Heath toffee bits, brown sugar, flour and butter in a medium mixing bowl. Work the mixture with your fingers until it resembles large crumbs. Refrigerate until ready to use.
For the Cake: Combine the flour, espresso powder, baking powder and salt in a medium mixing bowl.
Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
With the mixer on low speed, add the egg, egg yolk and vanilla.With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour.
Scrape the batter into the prepared pan and smooth into an even layer with a spatula. Scatter the streusel onto the batter, distributing it evenly over the cake.
Bake the cake until golden and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for 5 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to onto a wire rack.
Cool completely, cut into wedges and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Saturday, February 19, 2011
I've been sitting in front of my computer for about 10 minutes now trying to think of an eloquent way to describe yesterday. I can't, so here goes... WE FREAKING MET REE DRUMMOND!!!!!! Anyone who knows the divas or follows this blog, knows that Ree, otherwise known as the Pioneer Woman is our hero. Seldom does a DTD meeting go by where someone doesn't contribute one of her delicious recipes.
Ree, or P-dub as we lovingly call her, is currently on a book tour for Black Heels to Tractor Wheels , a true story about how she met the love of her life, Marlboro Man. While sadly she was not stopping in Indianapolis, she was scheduled to be in Cincinnati, a mere hour and 1/2 away. So a Diva Ditch Day was declared!
After stops at Jungle Jim's, a foodie paradise, and IKEA (Dear Indianapolis, We need one of these. Thank you.) we arrived at the Joseph-Beth Bookstore and waited not so patiently for our chance to talk to Ree.
She was amazing, just like we knew she would be! So stinking cute too! Just a real person who loves to cook, her kids, her dog Charlie, and a good show tune.
So Ree, if you are reading this, thank you for being an inspiration to female foodie bloggers like us. Keep posting deliciousness on the interwebs and thank you for a great memory.
Friday, February 18, 2011
Today instead of a recipe I am going to tell you a story. A story of wonder. A story of fabulousness. A story of how 3 of the 6 divas get to fulfill a diva dream. That's right ladies and gentlemen, 3 of our own get to meet P Dub today. P Dub, Pioneer Woman, Ree Drummond....Diva Superstar.
Alas, I am not one of the lucky 3 divas. But I am going to live vicariously through them. We wanted this to be a true diva day, but due to pesky things like pregnancy and shaping young minds (aka: teaching) three of us were unable to make the journey.
"Living the dream"
There are a few things the dinnertime divas have always hoped for....
1. Meeting Pioneer Woman
2. Having Ree check out our blog
3. Hanging out with P Dub on her ranch
Today, number one will happen. Maybe number two if we're lucky. I think the closest we will ever to get to number three is re-watching our DVR episode of her Thanksgiving throwdown with Bobby Flay...but if we're going to dream, we may as well dream big!
So throughout the day I have been texting the road trip divas. Getting messages such as:
"Do you think PW will be weirded out if Saucy Diva and I bring a cheese board and charcuterie and ask her to partake in a wine/cheese/meat feast with us?"
And reading Facebook messages such as:
"Waiting on her royal Highness to get this party started"
Sigh. So here I wait, anxious to hear all about the fabulous day, and drowning my jealousy in some Pioneer Woman Apple Dumplings.
Stay tuned. Saucy Diva, Wine Diva, and Spicy Diva will be blogging about their day later this evening.
6 slices bacon
6 boneless lamb loin chops
1 tbsp. olive oil
1 tbsp. soy sauce
1 tbsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. onion powder
Horseradish-Pecan Sauce (see recipe below)
Cook bacon over low heat until cooked but not crisp. Wrap each chop with 1 piece of bacon. Secure with a wooden toothpick. Place lamb chops on broiler pan. Combine next 5 ingredients. Brush chops with marinade. Broil 4 inches from heat 10 minutes or until desired doneness. Turn chops once and brush with marinade occasionally while cooking. Serve with Horseradish-Pecan Sauce.
Combine 1 tbsp. olive oil and 1 tbsp. flour in a small saucepan. Add 1/8 tsp. white pepper and 1/8 tsp. minced garlic. Heat until bubbly. Gradually add 1 cup half-and-half, stirring constantly. Add 1 tbsp. horseradish sauce and 1/4 cup chopped pecans. Cook over medium heat, stirring constantly until mixture thickens.