Cheey Potato Casserole

Whatever you're in the mood for, this recipe on how to make cheesy potato casserole will always be a real hit. The divas LOVED it this month! Special thanks to Momma Carv Diva, who shared the recipe with me. LOVE YOU MOM!

You will need:
- 8 potatoes, cubed and boiled
- 1 handful of cooked bacon bits
- Half of an onion, roughly chopped
- Dash of salt and pepper
- 2 or 3 heaping spoonfuls of light mayo
- 1 cup (or more, if you're feeling cheesy!) Cheddar cheese

Cooking Time: 45 minutes
Oven Temperature: 350°F

Step 1: Preheat the oven to 350 F.
Step 2: Boil cubed potatoes, rinse and let cool
Step 3: In a 9 x 13 dish, add cooled potatoes and all other ingredients. Mix well, and cook in oven for 40 - 45 minutes!

So easy, and soooooooo cheesy!

DTD - June 2011

Dinnertime Divas June 2011

Theme: Summer Grilling

Hosts: Cheesy Diva and Gourmet Diva

Appetizers:
Cheesy Diva Nacho Dip
Cheesy Diva Divine Potato Bake

Take Home Recipes:
Peaches and Pork (Gourmet Diva)
Sirloin Kabobs (Saucy Diva)
Italian Chicken and Veggie Kabobs (Cheesy Diva)
Pork Tenderloin Medallions with Lemon Mustard Sauce (Dessert Diva)

The divas were reminiscing about past DTD nights and realize that they are now just distant memories! We decided we really should do a monthly blog post about our Dinnertime Diva get togethers so anyone can reference back and find their favorite recipes. So, begining this month the Diva that hosts the gathering at her house will take a few pictures and spread the DTD love.

You may have noticed there were only four recipes this month instead of the normal six. This month we sadly said goodbye to Spicy Diva as she began a new adventure in life and has moved out of state. But once a diva, always a diva, so we hope she comes back and visits often!

Wine diva was out of town so that left four divas, two baby divas, and one diva in the oven (Cheesy Diva Jr. coming this November to a kitchen near you!)

So enjoy the fuzzy pictures of our day (sorry...didn't realize my lens was smudged until the end of the day!)

Getting some appetizers while we set up our stations.



Peaches and Pork Station



Sirloin Kabob Station



A glass of wine (and Pork Tenderloin Medallions with Lemon Mustard Sauce Station) :)



Italian Chicken Kabob station



Baby Diva and Baby Divo entertaining themselves while the mommies cook!



And....since we are all educators and are FINALLY on summer vacation we decided a trip to a local ice cream parlor was in order.




Do you love our new monthly post? Check back later this week and you will find all the recipes for "Summer Grilling" posted for your convenience (check below this post to see the recipes for this month). I bet you are also waiting in anxious anticipation to see what we are cooking next month?

July 2011 "Iron Chef Divas"
For next month we all thought of an ingredient we like to cook with. We wrote them down on paper and drew out of a bowl to see who was cooking with what next month.

Drumroll please...

Cheesy Diva: Asparagus
Saucy Diva: Cous Cous
Dessert Diva: Avacado
Gourmet Diva: Cream Cheese
Wine Diva: Snap/Sugar Peas

Until next dinner.....

May Cake: Orange-Almond-Caramel Upside-Down Cake

I took this cake over to a friends to have after a delicious dinner. The overwhelming response to the cake...."Meh".

I have to agree. "Meh" was my initial thought too. It was good, not great. The texture and the topping were the shining stars of the cake. Saucy Hubby thought the orange zest was a little strong. Amazingly the cake got better after a few days. Almost like it needed time to let the flavors blend.

This turned out to be a great cake, and that almond caramel topping is a keeper. Here is the recipe in case you want to give it a whirl.

Ingredients:

Topping:
1 cup sliced almonds
6 tablespoons unsalted butter
2/3 cups light brown sugar
1/4 cup honey

Cake:
1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 large eggs
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 unsalted butter, softened
3/4 cup sugar
1 tablespoon orange zest

Preheat the oven to 350 degrees. Grease a 9 inch round nonstick cake pan and dust with flour (THIS IS SO IMPORTANT). Line the bottom of the pan with parchment paper (ALSO IMPORTANT)and grease and flour the paper.


Directions for the topping:
1. Spread the nuts on a baking sheet and toast until golden brown, about 8-10 minutes. Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking, for 2 minutes. Scrape the mixture into the prepared pan and smooth with a spatula. Drizzle with the honey. Scatter the toasted almonds over the honey. Set aside.

Directions for the cake:
1. Comine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Comine the sour cream, eggs, orange juice, and vanilla in a different bowl and lightly beat.

2. Comine the butter and sugar in a large 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. Stir in the orange zest.

3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

4. Turn the mixer to low speed and add the flour mixture a 1/2 cup at a time, scraping down the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

5. Pour the batter over the almonds, gently spreading it into an even layer.

6. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 40 - 45 minutes. Transfer the pan to a wire rack and let stand for 5 minutes.

7. Holding the pan and a plate together, immediately invert the hot cake onto the plate. Peel away the parchment paper. Let the cake cool for at least 20 minutes.

April's Cake: Cold Oven Cream Cheese Pound Cake

I'm a little behind in posting for the Cake Slice Bakers. We're supposed to post on the 20th of each month, but while I'm not behind on the baking and eating of the cakes, I'm behind on the posting of the cakes.

April's cake was on of my favorites! Cold Oven Cream Cheese Pound Cake was moist and dense and the ginger added a special zing! One way that I judge pound cake is by the "crust". I like a golden brown and chewy crust and this recipe fit the bill.

The only thing I may change is to add less lemon zest. This is definately a must make again cake!

Ingredients:
3 cups cake flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
8 oz cream cheese
2 1/2 cups sugar
6 eggs, room temperature
1 tablespoon vanilla extract
1 1/2 tablespoons grated fresh ginger
1 tablespoon grated lemon zest

Directions:
1. Adjust the oven rack to the lower-middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.

2. Combine the butter, cream cheese, and sugar in a large mixing bowl and ceram with an electric mixer on medium-high speed until fluffy, about 3 mintues, scraping down the sides as necessary.

3. With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger, and lemon zest.

4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

5. Place the cake in a cold oven. THurn the oven to 325 degrees and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted comes out clean, about 65-80 minutes. **Mine took about 90 minutes

6. Cool the cake in pan for 15 minutes, then invert it onto rack. Cool completely before slicing and serving.

Goes great with some fresh whip cream and raspberries!

Chicken Chimichangas (from Spicy Diva)

6 skinless, boneless chicken breasts (1 1/2 lbs)
1 package taco seasoning mix (I made the homemade recipe from last month’s Supper Club)
2 onions, sliced
3 tablespoons butter
1 8-ounce package Mexican shredded cheese
10 8-or 10– inch flour tortillas
1 16 ounce jar picante sauce

1.) Preheat oven to 350 degrees. Rub chicken breasts with taco seasoning mix. Place chicken in a large baking dish with 1 cup water. Cover baking dish with foil and bake for 1 hour or until chicken is cooked through. Let cool about 15 minutes. Shred or slice chicken into thin pieces; set aside.
2.) In a large skillet, cook sliced onions in hot butter, stirring occasionally, until tender; set aside. Spoon a handful of chicken, onions, and cheese onto each tortilla. Drizzle with some picante sauce. Fold opposite sides in and over filling. Roll up from bottom.
3.) Pour remaining picante sauce into a large baking dish; spread evenly. Arrange filled tortillas over sauce in dish. Top with remaining cheese. Bake, uncovered, for 45 minutes. Spoon remaining sauce from dish over chimichangas.

Enjoy!

Bacon Cheeseburger Chicken (by Cheesy Diva)

*Pic from the blog of choice*

Helloooooooo Diva Followers! Long time, no see! I'm back in action, I swear!
This month, my recipe is coming to you straight from the blog of Kevin & Amanda. I randomly found them through my endless blog stalking that takes place...daily.

Super easy, and SUPER delicious. I have made a few of the measurements smaller due to all diva families being so small. However, feel free to follow Kevin and Amanda's recipe for the true measurements if need be.

1 ½ tbsp olive oil
1 ½ tbsp butter
3 skinless, boneless chicken breasts, split
¼ cup teriyaki sauce
1/3 cup Ranch dressing
¾ cup shredded Cheddar cheese
¼ lb bacon (or bacon bits)

Preheat oven to 350 degrees F.
In a large skillet, heat oil & butter over medium-high heat.
Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9×13 inch baking dish.
Cover with teriyaki sauce and ranch dressing.
Sprinkle with cheese and top with bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Loaded Brownies (from Dessert Diva)

I begged for this recipe after tasting them at one of my best friend's family functions. Apparently, her sister-in-law is famous for them, and I can certainly attest to their deliciousness. I took some to the other Divas at our March Supper Club, and my husband, who is very picky about sweets (I know...weird, right?) has been devouring them after dinner each night. I hope you think they are just as delicious (and easy!) as I do!

Ingredients
1 box chewy fudge brownie mix
Chocolate syrup
1 bag semi-sweet chocolate chips
1 bag milk chocolate chips

Directions
Prepare the brownie mix according to the package directions, substituting chocolate syrup for half of the water called for. Mix into the batter 1/2 of each bag of chocolate chips. Bake the brownies according to the package directions. Remove from oven; dump the remaining chocolate chips on top. At this point, you can either just let them sit on top of the brownies or you can run a knife over the top to create an icing. Once the brownies are somewhat cool, pop them in the refrigerator to allow the chips/icing to harden. Finally, cut 'em, eat 'em and drool over 'em!