Adapted from "The Cake Mix Doctor" cookbook
Cake:
1 package yellow cake mix
1 package vanilla instant pudding mix
3/4 cup peach nectar juice*
1/2 cup vegetable oil
1/3 cup orange juice
4 large eggs
1/2 tsp orange extract, optional
Thin Glaze:
1 cup powdered sugar, sifted
4 T orange juice
2 T peach nectar juice
Thick Glaze**:
2 cup powdered sugar
2-4 T orange juice
1-2 T peach nectar juice
1. Preheat oven to 350 degrees. Grease a bundt pan and set aside.
2. Place all cake ingredients in a large mixing bowl. Blend with an electric mixer on low for 1 minutes. Scrap down the sides of the bowl and blend on medium for 2 minutes more.
3. Pour the batter into the prepared pan. Bake until golden brown, 40-50 minutes, or until a toothpick inserted comes out clean.
4. Remove pan from oven and allow to cool in the pan on a wire rack for 20 minutes.
5. While cake is cooling, prepare the thin glaze by combining all ingredients until smooth.
6. Loosen cake around the edges with a knife is necessary. Invert cake onto serve/storage dish. Place parchment paper or wax paper around the outside of the cake to keep your serving dish clean.
7. With a toothpick or wooden skewer, poke holes in the top of the cake. Gently spoon the glaze over the warm cake, allowing it to get in holes and drip down the sides and into the center. Allow cake to cool completely.
**Optional step. Once cake has completely cooled, prepare thick glaze and spoon over the top.
*You can find this in a can in most grocery stores. The original recipe called for peach schnapps if you want to make it a little "fun".
Happy Holladays - Recipes
Garlicky Spaghetti with Beans and Greens
From Cooking Light Magazine
8 oz uncooked spaghetti
1 tsp salt, divided
3 T extra-virgin olive oil
2 T freshly minced garlic
1/2 tsp crushed red pepper, optional
2 cups grape or cherry tomatoes, halved
1-16oz can cannellini beans or any other white bean, rinsed and drained
5 oz arugula leaves*
2 T fresh lemon juice
1/2 cup grated Parmesan cheese
1. Cook pasta according to your taste. Drain but reserve 1/2 cup of the pasta water. Place pasta in a small bowl, adding 1/4 tsp salt, tossing gently.
2. Return pan to medium heat. Add oil, garlic, and red pepper; cook 2 minutes or until garlic is slightly browned. Stir in remaining salt, tomatoes, and beans; cook 2 minutes. Add pasta and cook 4 minutes, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine.
3. Remove from heat and stir in lemon juice and cheese.
*I was unable to find arugula at the store so I will be trying it with spinach. The arugula is wonderful if you can find it but I will keep you posted on how the spinach works as well.
8 oz uncooked spaghetti
1 tsp salt, divided
3 T extra-virgin olive oil
2 T freshly minced garlic
1/2 tsp crushed red pepper, optional
2 cups grape or cherry tomatoes, halved
1-16oz can cannellini beans or any other white bean, rinsed and drained
5 oz arugula leaves*
2 T fresh lemon juice
1/2 cup grated Parmesan cheese
1. Cook pasta according to your taste. Drain but reserve 1/2 cup of the pasta water. Place pasta in a small bowl, adding 1/4 tsp salt, tossing gently.
2. Return pan to medium heat. Add oil, garlic, and red pepper; cook 2 minutes or until garlic is slightly browned. Stir in remaining salt, tomatoes, and beans; cook 2 minutes. Add pasta and cook 4 minutes, stirring frequently. Add reserved pasta water and arugula, tossing gently to combine.
3. Remove from heat and stir in lemon juice and cheese.
*I was unable to find arugula at the store so I will be trying it with spinach. The arugula is wonderful if you can find it but I will keep you posted on how the spinach works as well.
BBQ Pulled Pork
2 T bbq seasoning, divided
2 tsp salt, divided
1 3-5 lb pork roast
1-15oz can diced tomatoes, no salt added
1/3 cup apple cider vinegar
1/4 cup tomato paste, no salt added
1 T Worcestershire sauce
1/4 cup brown sugar
2 T spicy brown mustard
1 tsp black pepper
2 tsp red pepper flakes, optional
1. Combine 1 T bbq seasoning and 1 tsp salt. Rub evenly over pork.
2. Combine 1 T bbq seasoning and 1 tsp salt with remaining ingredients. Add to slow cooker, then add roast. Cover.
Cook* on low for 6-9 hours
Cook on low for 3-4 hours
*Cook time varies depending on the size of your roast. Check towards the end to make sure roast does not become overcooked.
2 tsp salt, divided
1 3-5 lb pork roast
1-15oz can diced tomatoes, no salt added
1/3 cup apple cider vinegar
1/4 cup tomato paste, no salt added
1 T Worcestershire sauce
1/4 cup brown sugar
2 T spicy brown mustard
1 tsp black pepper
2 tsp red pepper flakes, optional
1. Combine 1 T bbq seasoning and 1 tsp salt. Rub evenly over pork.
2. Combine 1 T bbq seasoning and 1 tsp salt with remaining ingredients. Add to slow cooker, then add roast. Cover.
Cook* on low for 6-9 hours
Cook on low for 3-4 hours
*Cook time varies depending on the size of your roast. Check towards the end to make sure roast does not become overcooked.
Panko Crusted Fish
2-4 fish fillets (use whatever type of fish you prefer)
1 egg, beaten
6 T flour
1 cup panko bread crumbs
1. Place you egg, flour, and bread crumbs each on separate plates. You will use these to coat your fish.
2. Clean fish if necessary and pat dry with a paper towel.
3. Dip each fillet first in the flour, being sure that it is not caked on but that most of the fillet is covered. Then dip in the beaten egg and then in your bread crumbs.
4. Place each fillet in a foil lined baking dish and bake 17-20* minutes in a 350 degree oven.
*Cooking time may vary depending on the type and thickness of the fish you are using.
1 egg, beaten
6 T flour
1 cup panko bread crumbs
1. Place you egg, flour, and bread crumbs each on separate plates. You will use these to coat your fish.
2. Clean fish if necessary and pat dry with a paper towel.
3. Dip each fillet first in the flour, being sure that it is not caked on but that most of the fillet is covered. Then dip in the beaten egg and then in your bread crumbs.
4. Place each fillet in a foil lined baking dish and bake 17-20* minutes in a 350 degree oven.
*Cooking time may vary depending on the type and thickness of the fish you are using.
Italian Joe Sandwich
*Adapted from Cuisine at Home
1 package Jenni-o Italian Sausage links, removed from casing
1 package Jenni-o Extra Lean Ground Turkey
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup diced carrot
1/2 cup diced celery
2 T tomato paste
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes in juice
4 tsp oregano
2 tsp red pepper flakes
1 tsp ground nutmeg
1 tsp dried Italian seasoning
1/2 cup red wine
3 T balsamic vinegar
2 T brown sugar
Salt & Pepper to taste
Ciabatta bread
1. Brown turkey sausages and ground turkey, breaking up any large chunks. Transfer meat to a plate once cooked and set aside.
2. Saute onions in fat left from sausage or add olive oil if desired, until just beginning to brown. Add garlic and cook 1 minute. Stir in carrot, celery, and tomato paste, and cook until vegetables soften.
3. Stir in tomato puree, diced tomatoes, oregano, pepper flakes, nutmeg, Italian seasoning, and browned meat. Simmer 10 minutes.
4. Add wine, vinegar and brown sugar, then bring the mixture to a boil. Simmer until thickened, stirring often and season with salt and pepper.
5. Spoon mixture into ciabatta bread (either a loaf or individual sandwiches).
1 package Jenni-o Italian Sausage links, removed from casing
1 package Jenni-o Extra Lean Ground Turkey
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup diced carrot
1/2 cup diced celery
2 T tomato paste
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes in juice
4 tsp oregano
2 tsp red pepper flakes
1 tsp ground nutmeg
1 tsp dried Italian seasoning
1/2 cup red wine
3 T balsamic vinegar
2 T brown sugar
Salt & Pepper to taste
Ciabatta bread
1. Brown turkey sausages and ground turkey, breaking up any large chunks. Transfer meat to a plate once cooked and set aside.
2. Saute onions in fat left from sausage or add olive oil if desired, until just beginning to brown. Add garlic and cook 1 minute. Stir in carrot, celery, and tomato paste, and cook until vegetables soften.
3. Stir in tomato puree, diced tomatoes, oregano, pepper flakes, nutmeg, Italian seasoning, and browned meat. Simmer 10 minutes.
4. Add wine, vinegar and brown sugar, then bring the mixture to a boil. Simmer until thickened, stirring often and season with salt and pepper.
5. Spoon mixture into ciabatta bread (either a loaf or individual sandwiches).
Italian Sausage with Garbanzo Beans
*Adapted from Bush's Beans
1 package Jenni-o Sweet Italian Turkey Sausage Links (you don't have to use turkey if you prefer not to)
1 medium yellow onion, thinly sliced
1 can garbanzo beans (chick peas), rinsed and drained
1 can Italian style diced tomatoes
3/4 cup water
1. Brown sausages on both sides. I covered it which helped them cook but made them burst. It doesn't change the flavor but if you are going for pretty...its definitely not.
2. Once sausages are brown, add remaining ingredients and simmer, covered for 12-15 minutes turning sausages once.
3. Serve by itself or over rice.
1 package Jenni-o Sweet Italian Turkey Sausage Links (you don't have to use turkey if you prefer not to)
1 medium yellow onion, thinly sliced
1 can garbanzo beans (chick peas), rinsed and drained
1 can Italian style diced tomatoes
3/4 cup water
1. Brown sausages on both sides. I covered it which helped them cook but made them burst. It doesn't change the flavor but if you are going for pretty...its definitely not.
2. Once sausages are brown, add remaining ingredients and simmer, covered for 12-15 minutes turning sausages once.
3. Serve by itself or over rice.
Easy Chili Chicken
*Adapted from Campbells Easy Chicken Paprika
2-4 boneless skinless chicken breasts
1 T olive oil
1 can cream of mushroom soup (I use the reduced fat kind)
2-1/2 tsp chili powder, divided
1-1/2 tsp cumin, divided
1/2 tsp garlic salt
1/3 cup sour cream
1. Place your chicken breasts in a zip loc baggie with your oil, 1/2 tsp chili powder, 1/2 tsp cumin, and garlic salt. Massage spices into chicken and then pound chicken to even thickness.
2. Place chicken in skillet over medium heat. Cook until browned on both sides but not over done.
3. Remove chicken from skillet and add cream of mushroom and remaining spices and stir to combine. Add chicken back into mixture and cover. Cook over low heat for 15 minutes turning chicken once or twice.
4. Once chicken is cooked, remove from sauce and add sour cream. Stir until heated through and then you can either add the chicken back in or just spoon sauce over chicken and desired side such as rice or noodles.
2-4 boneless skinless chicken breasts
1 T olive oil
1 can cream of mushroom soup (I use the reduced fat kind)
2-1/2 tsp chili powder, divided
1-1/2 tsp cumin, divided
1/2 tsp garlic salt
1/3 cup sour cream
1. Place your chicken breasts in a zip loc baggie with your oil, 1/2 tsp chili powder, 1/2 tsp cumin, and garlic salt. Massage spices into chicken and then pound chicken to even thickness.
2. Place chicken in skillet over medium heat. Cook until browned on both sides but not over done.
3. Remove chicken from skillet and add cream of mushroom and remaining spices and stir to combine. Add chicken back into mixture and cover. Cook over low heat for 15 minutes turning chicken once or twice.
4. Once chicken is cooked, remove from sauce and add sour cream. Stir until heated through and then you can either add the chicken back in or just spoon sauce over chicken and desired side such as rice or noodles.
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