Archive | 2016

French Cream Frosting

Sometimes I just need a place to store my recipes. It’s a sign of the times that it’s easier for me to pull out my phone and look at my blog than to dig through my cupboard and find my recipe file. French cream frosting, my favorite frosting. Straight from my mom. Putting this on zucchini cake tonight. Enjoy!

Chocolate Chip Zucchini Cake

A great recipe from a previous co-worker’s wife. She was an excellent cook, home gardener, from scratch kind of lady. Sneak in those veggies with this delicious cake! I like mine with a dusting of powdered sugar, but you could frost this with cream cheese frosting or chocolate frosting. Enjoy!

Chocolate Chip Zucchini Cake:

1 1/2 cups sugar 

1 cup room temp butter 

1 t vanilla 

2 eggs

1/2 cup sour cream

2 1/2 cups flour

1/4 cup cocoa

1 t baking soda 

1/2 t salt

2 cups shredded zucchini 

1 cup chocolate chips

Preheat oven to 350 degrees. Mix all ingredients together. Pour into a greased 9×13 pan. Bake for 40-45 minutes. Let cool completely and sprinkle with powdered sugar. 

German Custard Cake

Oh my word. This is so good I can’t even tell you. If you like old fashioned custard pie, you will live this!  This is an interesting recipe because it has one batter, but as it cooks it separates into three layers.  The bottom layer cooks up like pie crust, the middle is a true custard and the top is almost like cake. Just wonderful and very easy to make. I hope you enjoy it it as much as I did!

German Custard Cake:

4 eggs separated 

3/4 cup sugar

1 stick butter softened 

1 teaspoon vanilla extract

3/4 cup all purpose flour

2 cups milk

Preheat oven to 325 degrees. Coat an 8×8 baking dish. In a medium bowl, mix egg whites until stiff peaks form, about 5 minutes. Set aside. In another bowl, mix egg yolks and sugar until blended. Add butter and vanilla and blend smooth. Beat in flour slowly, adding milk until well combined.  Slowly fold in egg whites, do not over mix. Pour into baking dish. Bake for 45-55 minutes at 325 degrees, or until set in the center and top is light brown. Allow to cool. When ready to serve, sprinkle with powdered sugar. Enjoy!


Green Chicken Enchiladas

I saved this recipe for my husband. He lives verde salsa and I thought this might be a quick and easy dinner to throw together. I made the chicken filling this morning and just put it in the refrigerator until dinner time. Then I just filled the tortilla shells and baked as normal. My husband and son lived  these and said they were more than happy to add them into our normal dinner rotation. Enjoy!

 Green Chicken Enchiladas

2 cans chicken 

Olive oil

1/2 onion, chopped 

Salt to taste

1 T garlic minced

Sauté onions in olive oil until soft. Add chicken and garlic.  Add salt and any other seasonings, I used thyme and oregano. Sauté about 7 minutes on medium heat.  At this point, I let cool a few minutes and put in a container in the fridge. 

1 jar verde salsa

1 can green enchilada sauce

Mexican shredded cheese

6-8 large tortilla shells, soft

Pour about 1/2 the jar of salsa into the bottom of a 9×13 pan. I then microwaved the tortillas for about a minute to soften them and make them easier to work with. Spoon about 1/4 cup of the chicken mixture onto tortilla. Add a small amount of shredded cheese. Fold tortilla into packets. Place fold down into pan. Pour can of green enchilada sauce over and about 1-2 cups of the Mexican shredded cheese on top. Cover with foil and bake for 30-40 minutes at 350 degrees. Garnish with lettuce, tomato and sour cream. Enjoy!