The Last Hurrah: Lovin’ From the Oven/What Did You Bake Today

This is my farewell post here on Our Krazy Kitchen.  Life in the Harried Homemaker’s world has gotten busier than ever and although I hate to do it, I am cutting back on my “extra curricular”  activities.  Please continue to visit me over at my blog.  I so enjoy the friendships that I have made during my sojourn here.
As my swan song, I am simply posting pictures of all of the recipes I have posted here.  You can find them under either of the titles I have used for these Friday posts (Lovin’ From Your Oven or What Did You Bake Today).  Happy Baking, Friends!!!

Banbury Tarts:
 
Clover Leaf Rolls

Whole Wheat Flax Bread 
 
Monkey Bread
Banana Bread

Southwest Biscuit Casserole

Blueberry Muffins
Apple Pumpkin Muffins

Autumn Cake
Molasses Cake
Chocolate Chip Cookies
 
Mummy Cookies

Spoon Rolls
 
Bread Pudding w/ Caramel Sauce

Lemon Pudding
 
Lemon Meringue Pie

Chicken Bundles
 
Crockpot BBQ Turkey Breast

Yellow Cupcakes
 
Banana Cake

Lazy Daisy Oatmeal Cake
 
Chocolate Chip Cookie Dough Cheesecake Bars
 
Donut Muffins
Raspberry Muffins

Easy Strawberry Shortcake
Deep South Caramel Cake

Sour Cream Coffee Cake
Pizza Casserole

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New link system!

Beginning now we will start using a new link system, Inlinkz that will help us and you, our readers, to be featured each week. We will then choose one recipe from those links to feature the blogger and recipe in depth each month.

We will be eliminating the daily link ups so you can enjoy our features without feeling obligated to join in daily and allow you more time to join in on the major link ups.

We love comments and would love to hear more from our readers. Are we meeting your needs so to speak? Talk to us and let us know what you think.

Each new week will begin on Sunday and the Inlinkz will stay open until the following Saturday night. Martha has been trying it over at Color Carnival and we think it will be a great new tool to feature your recipes.


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OATMEAL ROUNDUP!!

By strange coincidence, January is National Oatmeal month. Cross my heart, I didn’t know when I chose oatmeal as our mystery ingredient challenge. It just seemed like a good thing for the cold Januaries that many of us are experiencing.
I have an Oatmeal Sandwich Bread over at my blog today. For here, I thought I’d post a mock pecan pie made with no nuts and lots of oatmeal. It’s frugal, easy peasy and for anyone allergic to nuts, they can appreciate an almost pecan pie.
Oatmeal Pie (mock pecan):
2/3 c. uncooked oatmeal (quick)

2/3 c. sugar
2/3 c. dark Karo syrup
1 stick butter (melted)
2 eggs (beaten)
1 tsp. vanilla
1 pie shell
Mix all ingredients and pour into uncooked pie shell. Bake at 350 degrees for 45 minutes.

For all of your information, this Friday feature is changing its name and will be henceforth known as “Lovin’ from the Oven.”

Now for the important part, what wonderful oatmeal dishes do you have to share?

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Lazy Dazy Oatmeal Cake: What Did You Bake Today?

Next week is the Oatmeal Challenge….remember? To get you excited and enthusiastic, I thought I’d post an Oatmeal Cake this week. If any of you added a link to the original challenge, I will add them to next week’s links, too.
So, the Lazy Dazy Oatmeal Cake. Have you heard of it? It was very popular during the Great Depression. It contains only one egg and a total of 1/2 cup butter. Not only is it cheap, it’s really easy. You might also say that with 1 1/2 cups of oatmeal, it’s almost good for you. I am not going to imply that you’d be right, but you could say it.
Lazy Dazy Oatmeal Cake:
1 1/4 cups water
1 cup oatmeal (regular or quick)
5 Tbls butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt
Topping:

1/2 cup shredded coconut
1/2 cup brown sugar
1/2 cup oatmeal (regular or quick)
3 Tbsp milk
2 Tbsp butter, melted

In a microwave safe bowl, heat the water to boiling in the microwave. Add the oatmeal and let sit. In a mixing bowl, cream the butter and sugars. Beat in the egg and vanilla. Add the moistened oatmeal. In a separate bowl, combine the remaining dry ingredients and add to the mixing bowl. Beat until smooth. Pour batter into a greased 9 X 9 pan and bake 350 degrees for 50-60 minutes or until a toothpick comes out clean.

For the topping, combine all the ingredients in a small bowl, mixing well. Spread evenly over the hot cake Broil about 4 inches from the heat 1-2 minutes or until the topping is bubbly. (I just sat down on the floor in front of the window and watched so it didn’t burn and it didn’t take very long before the entire top was a mass of bubbles).

Cool the cake in the pan.

What Did You Bake Today?
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Banana Cake: What Did You Bake Today?

When I was a little girl, my mom never made banana bread with ripe bananas, she always made this cake.  She’d make a couple of them up in 8 X 8 pans, frost them with 1/2 inch or more of cream cheese frosting and freeze them for future use.  When she finally brought them out, we rarely waited for them to thaw completely.  This was the only banana product I could ever bring myself to eat.  Nowadays,  The Thinker, my son and fellow banana hater eats this like crazy.  This super moist cake is a big hit with everyone in the family.
 
Banana Cake:
1/2 cup butter
1 1/2 cup brown sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream
2 cups flour
1 tsp baking soda
1/2 tsp cloves
1 tsp cinnamon
3 mashed bananas
Cream butter and sugar in a mixer.  Add the eggs, vanilla and sour cream.  Combine the dry ingredients and mix into the butter mixture.  Add the bananas last.  Bake in a greased square baking pan 350 degrees for 25-30 minutes.  (Note, this cake always falls a bit…don’t worry if yours does)
When the cake is completely cooled, frost with Cream Cheese Frosting:
8 oz cream cheese
2 Tbsp butter
4 cups powdered sugar
2 tsp vanilla
What Did You Bake Today?
McLinky is not working right today…..so leave your links in the comments if you’d like to play along.
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Chicken Bundles – What Did You Bake Today?

I did an inventory of the outside fridge and found two rolls of Pillsbury Crescent sheets. I feel ashamed to be using these store bought puffy pastries after Dave’s amazing post about homemade puffed pastries, but I am too frugal not to use what I have…next time, Dave, they will be homemade all the way….just wait.
I digress…Anyway, to use them up, I decided to make the old stand-by, Chicken Bundles. I also ended up creating something new that I will share below.
Chicken Bundles:
3 cups cooked chicken
1 8 ounce package cream cheese
1 small jar pimentos
1/4 cup chopped green onions
2 packages crescent rolls or sheets

Mix chicken with cream cheese, pimentos and green onions. Spread out the cresent sheets. If you are using the rolls, pinch them together to form one giant rectangle. Cut each big rectangle into 4 pieces. Place about 1/3 cup of chicken mixture onto one half of each piece. Fold the other half of the crescent piece over the chicken mixture. Using a fork, seal the edges. Bake 400 degrees 15 minutes.
If, like me, you happen to have a lot of chicken mixture left over and you realize that you need more dinner to feed your crew, get out a box of chicken flavored Stove Top and make it up really quick….Place the chicken mixture on the bottom of a microwave safe bowl and top with the Stove Top. Heat for 5 minutes in the microwave and Voila! you have a new and surprisingly delicious main dish.
Don’t forget about the Oatmeal challenge….link up your recipes using Oatmeal on January 29th.
What Did You Bake Today?
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What Did You Bake This Month….a challenge

I thought I’d shake things up a little and offer you all a challenge. The holidays are over, the winter doldrums are about to descend. Why not join me in a little cooking/baking adventure?

During the month of January, I’d like you to think of a recipe using a certain ingredient that will be mentioned a few sentences from here. It can be one of your tried and true recipes, it can be a brand spanking new recipe that you make up, it can be a recipe that you have had sitting in your list of “I want to try that.” The only thing I ask is that you actually make it, write up a post about it and include a picture or two. In “What Did You Bake Today” on January 29, I’d like you to link up your recipe.

I will randomly pick one of the linker-uppers and will feature them the following week here and on my personal blog.

Now, for the mystery ingredient…..seeing it’s cold outside….and not much is really in season….it’s

OATMEAL
(you can make a main dish, a dessert, a breakfast item, bread, or whatever!!)
I can’t wait to see what you come up with.
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Baked Smoked Turkey in a Slow Cooker: What Did You Bake Today?

I realize that I am completely pushing the limits of the whole “bake” thing with this post.  Hopefully, you will have it in your hearts to hear me out.  This is a new technique I learned reading Cheater BBQ by Mindy Merrill and R.B. Quinn.  The premise being that slow cookers can act as mini ovens on occasion.  By wrapping meat tightly in foil, it doesn’t end up like the typical crockpot stew but stays firm as though it were cooked in the oven.
 
Now, here’s the bad news.  This is the only picture I took of the turkey breast.  Yep!  You have to use your imagination and trust me a Lot!
Smoked Turkey Breast (based on the Cheater BBQ Hobo Crock Turkey Breast)
One thawed turkey breast
4 Tbls butter, melted
1/4 cup liquid smoke
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 tsp paprika
Line the crockpot with foil large enough to completely encase the turkey breast.  Place the turkey in the middle of it.  Combine the spices and rub them all over the meat, including in the cavity.  Combine the butter and liquid smoke and pour it all over everything.  Wrap the foil over the turkey, sealing snuggly.  Cook on low 6-8 hours or until internal temperature reaches 160 degrees F.  I cooked mine for the originally prescribed 10 hours and had a very dry bird.   Serve with your favorite BBQ sauce.
We only ate half of the meat.  With the leftovers, I borrowed another recipe from the Cheater BBQ cookbook…..and I really baked it in the oven.
Cornbread Turkey Bean Casserole:
3 cups chopped leftover smoked turkey
1/2 large onion, chopped
2 Tbls olive oil
2 cans Texas Ranch style beans (ranch brand)
1 can hickory bbq beans (bush’s brand)
1 cup cornmeal
1 cup flour
1 heaping tsp baking powder
1/2 tsp salt
1 cup milk
1 cup shredded cheddar cheese
1 small can green chilies
Saute the onion in the oil until soft.  Combine the meat, beans and onion and pour into the bottom of a greased casserole dish.  Combine the cornmeal, flour, baking powder and salt in a mixing bowl.  Stir in the milk until moistened.  Add the cheese and chilies.  Spread the mixture over the beans.  Bake uncovered 350 degrees for 45-50 minutes or until cornbread is done.  (Note: if, like me, you take it out of the oven a bit too soon and find that there is a thin layer of not done cornbread between the beans and the baked cornbread…microwave it for 3 minutes.)
 What Did You Bake Today?
 
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Homemade Yellow Cupcakes – What Did You Bake Today?

  As the cake mixes in my pantry get used up, I haven’t been replacing them.  I have decided to make cake from scratch.  This week I had a special request from my family for cupcakes.  I thought it would be a good opportunity to inaugurate my plan.  The result: everyone thought they were amazing and we had none left after dessert was served (yes, it made 18).
From The Good Home Cookbook
White Layer Cake (which isn’t white and became cupcakes)
2 cups flour
1 Tbls baking powder
1 tsp salt
1 stick butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup milk
Frosting of your choice (I used a can….have to use up what I’ve got before that’s homemade, too)
Combine the flour, baking powder and salt in a bowl.  In a mixing bowl, cream the butter and sugar.  Add the eggs and vanilla and mix well.  Add the dry ingredients alternately with the milk.  Divide equally into 18 greased or paper lined cupcake pans.  Bake 350 degrees for 15 minutes or until done.  Let sit in pan 5 minutes before turning out onto a wire wrack to cool.  Frost when completely cooled.
 
What Did You Bake Today?
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Viennese Goulash: What Did You Bake Today?

We have some friends whose parents emigrated from Austria. This is their family recipe and they graciously shared it with us. This was cooked in an enamel covered cast iron Dutch oven, but any oven safe Dutch oven will work.
Viennese Goulash:
Onions (the same amount as meat – volume for volume- this makes the sauce)
2-4 Tbls Hungarian sweet paprika (sufficient amount to give a rich color to the cooked onions)
Lean Beef (plan on 1/2 pound per person), cut into cubes
1/4 cup butter
2-3 bay leaves
noodles (homemade is best, but use what is easiest)
salt & pepper to taste
In the Dutch oven, saute the onions in the butter until clear, NOT brown. Add the paprika. Watch carefully after adding the paprika as it will burn very easily. Add the beef and brown on all sides. (Browning the meat can be done in a separate pan if you are worried about burning the onion). Add 1 cup of water and the bay leaves. Cover and put into the oven at 250 degrees for 6 hours. Check it every two hours to make sure that it doesn’t stick and still has liquid. Add more water if necessary.
The onions will completely dissolve into an amazing sauce. Serve over noodles, potatoes or rice. When we make this, there are no leftovers and we have to restrain ourselves from licking our plates.
What Did You Bake Today?
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