Author Archives: dixieskitchen

Oct8

Red Cake or Cupcakes / Butter Frosting

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Red Velvet Cake / Cupcakes / Butter Frosting

I have been making this cake for years.  My family just loves it.  But it is the frosting that makes this cake. You can make a layer cake, a 9 x 13 cake or cupcakes.  If you make cupcakes, it makes about 18.

  • 1/2 cup butter, softened (must use butter)
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 2 (1-oz.) bottles red food coloring
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 oz. (4 tablespoons) water
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar

Preheat oven to 350 degrees.

Cream butter and sugar until fluffy.  Add eggs and beat well.  Make paste of cocoa and food coloring and add to sugar mixture.  Add flour and salt alternately with buttermilk, vanilla and water.  Add baking soda and blend well.  Stir in vinegar gently.  Do not beat!!

Bake in 2 round pans for 30 minutes, a 9 x 13 baking pan for 35 to 40 minutes, and cupcakes for 20 minutes.  Or until toothpick comes out clean.  Cool and frost.

Butter Frosting

  • 6 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/2 cups butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract

Cook flour and milk until thick, stirring constantly.  Cool completely.

Cream butter, sugar and vanilla until fluffy.  Add cooled milk mixture.  Beat at high speed on your mixer for 10 minutes.  Yes, I said 10 minutes.  Frost your cake.

“The cross of Christ is the bridge between God and man.”

 

 

Oct6

Copycat Wendy’s Frosty

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Copycat Wendy’s Frosty

  • 1 can sweetened condensed milk
  • 1 (8-oz.) tub Cool Whip
  • 1/2 gallon chocolate milk

Mix all ingredients first.  Then pour it into the ice cream maker.  Mix for 20 to 30 minutes until it reaches frozen perfection.  Pour in a big glass and serve.

“No matter what is in front of us, God is always behind us.”

 

Oct6

Maple-Glazed Acorn Squash

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mapleglazedacofrnsquash

Maple-Glazed Acorn Squash

You can use any kind of squash you want.  I grew acorn squash is my garden this year and I had a bumper crop.  Just be sure to use about 2 pounds of squash.  And cooking time will depend on the kind of squash you use.  Check for doneness after about 30 minutes.  If the glaze cools off and becomes too thick to work with, reheat it for 10 seconds in the microwave until it is liquid again.  I only used about half the glaze as I wanted it only slightly sweet.  This was very delicious and healthy for you.

Serves 4.

  • 2 small acorn squash (about 1 pound each), halved and seeded
  • 1 teaspoon canola oil
  • 1/2 cup maple syrup
  • 1/8 teaspoon ground cinnamon
  • Salt and pepper

Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil and lightly spray with vegetable oil spray.  Brush the cut sides of the squash with the oil and lay cut-side down on prepared baking sheet.  Roast until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 40 to 50 minutes.

When the squash is tender, whisk the maple syrup, cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a microwave-safe bowl and microwave on high until it has reduced to a glaze and measures 1/4 cup, 3 to 4 minutes.

Flip the squash over, score the flesh, and spread evenly with the warm maple glaze.  Continue to roast until the glazed side begins to brown and caramelize, 5 to 10 minutes.  Serve.

Per Serving:  210 cal, 2g fat, 0g sat fat, 0 chol, 51g carb, 2g protein, 3g fiber, 160mg sodium

“Our greatest hope here below is help from God above.”

 

 

Oct6

Butternut Kisses

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butternutkisses

Butternut Kisses

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 tablespoons vanilla extract
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ground walnuts or pecans (or chopped fine, whichever you prefer)
  • Milk chocolate candy kisses

Preheat oven to 350 degrees.

Cream together the butter, sugar, eggs and vanilla.

Add flour, baking soda and salt; mix well.  Shape into 1 inch balls and roll in ground nuts.

Place on ungreased baking sheet and bake for 10 – 11 minutes or until set.  Turn tray after 7 minutes.

Press kiss in center of each cookie.  Cool on wire rack.

Makes about 2 1/2 dozen.

(I made mine bigger than 1 inch so I didn’t get as many cookies.)

“Our greatest hope here below is help from God above.”

Oct6

Golden Lime Punch

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goldenlimepunch

Golden Lime Punch

This is the punch I made for my Sister’s 80th birthday party.  So easy and so good.

  • 1 (12-oz.) can frozen lemonade
  • 1 (12-oz.) can frozen limeade
  • 1 (12-oz.) can frozen orange juice
  • 2 quarts cold water
  • 2 quarts ginger ale, chilled
  • Lime slices

Thaw frozen juice, combine juices and water in a large punch bowl.  Add ice cubes.  Pour in ginger ale carefully.  Garnish with twisted lime slices.

Serves 40

“Our greatest hope here below is help from God above.”

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Sep1

Bacon-Cheese Dogs

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baconcheesedogsBacon-Cheese Dogs

  • Hot dogs
  • Bacon (not thick sliced)
  • String cheese (or similar stick cheese)

Slice cheese lengthwise into four pieces.  Cut a slit in each hot dog, from one end to the other, without cutting through the bottom.  Insert one piece of cheese into the slit of each hot dog.  Wrap in bacon; secure with toothpicks.  (I didn’t because I grilled them in my grill pan in the house.)  If grilling outside, you will want to use the toothpicks.

Grill until bacon is cooked through.

Yum!

“Living for God begins with resting in Him.”

Aug30

Frozen Cranberry Salad

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frozencranberrysalad

Frozen Cranberry Salad

  • 2 (3-oz.) pkgs. cream cheese, softened
  • 2 tablespoons sugar
  • 2 tablespoons mayonnaise
  • 1 (16-oz.) can whole-berry cranberry sauce
  • 1 (8-oz.) can crushed pineapple, drained
  • 1/2 cup chopped pecans, opt.
  • 1 cup whipping cream
  • 1/2 cup sifted powdered sugar
  • 1 teaspoon vanilla extract
  • Lettuce leaves

Combine first 3 ingredients, stirring until smooth.  Stir in cranberry sauce, pineapple, and pecans, if using.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.  Stir in vanilla.  Fold whipped cream mixture into cranberry mixture.  Spoon mixture into an 8-inch square dish.  Cover and freeze until firm.  Cut into squares, and serve on lettuce leaves.

Serves 9.

“Courage is fear that has said its prayers.”

Aug30

Breakfast Brulees

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breakfastbruleeBreakfast Brulees

Flaky biscuits surround a creamy custard-like filling in these breadfast treats.

  • 2 eggs
  • 1/4 cup heavy cream
  • 1/8 teaspoon nutmeg
  • 2 (6-oz.) containers Yoplait Original 99% Fat Free French Vanilla Yogurt
  • 1 (16.3-oz.) can Grands! Flaky Layers Refrigerated Original Biscuits
  • 1/3 cup sugar
  • 3 tablespoons butter, melted

Heat oven to 375 degrees.  Spray 8 (6-oz.) ramekins or custard cups with cooking spray; place on cookie sheet with sides.  In medium bowl, beat eggs, cream, nutmeg and yogurt with electric mixer on medium speed until well blended.

Separate dough into 8 biscuits; separate each evenly into 2 layers, making 16 dough rounds.  Place sugar in shallow dish.  Brush both sides of each dough round with melted butter; coat both sides with sugar.  Place 1 dough round in bottom of each sprayed ramekin.

Spoon 1/4 cup yogurt mixture over dough round in each ramekin.  Top with remaining dough rounds.

Bake at 375 degrees for 20 to 26 minutes or until tops are deep golden brown.  Cool 15 minutes before serving.

“As we have opportunity, let us do good to all.”

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Aug30

Chocolate-Toffee Cobblers

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chocolatetoffeecobblerChocolate-Toffee Cobblers

  • 8 tablespoons unsalted butter
  • 1 cup plus 2 tablespoons self-rising flour
  • 1 3/4 cups plus 2 tablespoons sugar, divided
  • 5 1/2 tablespoons cocoa powder, divided
  • 1 tablespoon instant espresso powder
  • 1/2 cup plus 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1 cup toffee chips, divided
  • 1 1/2 cups boiling water
  • Sweetened whipped cream

Preheat oven to 350 degrees.

Divide butter evenly among 8 (1-cup) ramekins.  Place ramekins on a rimmed baking sheet.  Place in oven until butter melts, 3 to 4 minutes.  Set aside.

In a large bowl, stir together flour, 3/4 cup plus 2 tablespoons sugar, 1 1/2 tablespoons cocoa, espresso, milk, and vanilla.  Pour batter over melted butter in prepared ramekins.

In a medium bowl, stir together remaining 1 cup sugar, remaining 4 tablespoons cocoa, and 1/2 cup toffee chips.  Sprinkle  over batter.  Pour approximately 3 tablespoons boiling water evenly over top of each cobbler.

Bake until top is set, 20 to 25 minutes.  (Center will be not be set.)  Top with whipped cream and remaining toffee chips.

Note:  You can also prepare this recipe in a 2-quart baking dish.

“Count your many blessings and you’ll soon lose count.”

 

Aug23

Chunky Tomato Soup / Grilled Cheese Croutons

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chunkytomatosoupChunky Tomato Soup / Grilled Cheese Croutons

This is the best creamy tomato soup ever.  So delicious!!

  • 6 tablespoons butter
  • 1 medium onion, diced
  • 1 (46-oz.) bottle tomato juice
  • 2 (14-oz.) cans diced tomatoes
  • 2 tablespoons chicken base
  • 3 – 6 tablespoons sugar (I used 3)
  • 1 1/2 cups heavy cream

Melt butter in a large pot or Dutch oven.  Saute diced onions in butter until translucent.  Add tomato juice, diced tomatoes, chicken base, sugar, pinch of salt and pepper, if desired.  Bring to a near boil, then turn off heat.  Add in cream and stir.  Top with grilled cheese croutons.  Serve immediately and just see if you’re not in heaven!

Serves 6.

Grilled Cheese Croutons

  • 4 slices of white bread
  • 4 slices of cheese (your choice) (I used Co-Jack)
  • 2 tablespoons butter, melted

Heat a panini grill or fry pan.  Butter one side each of the 4 slices of bread.  Make sandwich with 2 slices of cheese on unbuttered side.  Grill until nicely browned.  Cut into 1-inch cubes.

Makes 2 sandwiches.

“Light up your world with an act of kindness.”