One homestead in our collection of amazing desserts is without a shadow of a doubt…… RED VELVET CAKE. Red velvet is undoubtedly one of my most favorite desserts and a favorite of mine to baking once I started cooking. In this recipe, you’ll be able to make your own amazing tasty homemade red velvet cake in under an hour that you, your friends and family will absolutely enjoy.
Instructions for cake mix
• 2 1/2 cups Gold Medal™ all-purpose flour
• 1 1/2 cups sugar
• 2 tablespoons unsweetened baking cocoa
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 teaspoons vanilla
• 1/2 bottle red food color
• 3 eggs
Instructions for cream cheese icing
• 1 package ( 8 oz ) of softened cream cheese
• 1 container of heavy whipping cream
• 1/2 bag of powdered sugar ( 2 to 3 ) cups
• 1 tablespoon vanilla
For the cake mix, add the flour, cocoa powder, salt, sugar, baking powder and soda together in a large bowl and mix in your eggs, vanilla, buttermilk, vegetable oil and food coloring together and pour into a greased cake pan and cook for 30 to 40 minutes on 400° F, checking the cake with a toothpick after 25 to 30 minutes.
Mix the ingredients for the icing together and chill in the freezer for 5 to 8 minutes then set aside.
Take your fully cooked cake and lay it on a wire rack for about 15 minutes in the fridge or out on the counter then frost it. Once the cake is fully iced, take some crumbled up pistachio nuts and sprinkle along the top.
Fork & enjoy!
Fudge! That chocolately, nutty treat we will drop everything to buy or attempt to make ourselves, but sometimes making such an amazing treat can be extremely expensive. But today I’m here to share a recipe for amazing fluffy and rich homemade fudge that costs under 20 bucks to make.
Here’s what you need:
* 3 cups of sugar
* 1 can of evaporated milk
* 3/4 cup of butter ( softened )
* 1 jar of marshmallow puff ( 7 oz )
* 1 tsp of vanilla
* 3 bags of semi sweet chocolate chips
* 1 bag of shelled walnuts
In a large pot, bring the sugar, butter and evaporated milk to a complete boil while stirring often. Once it has been boiling for about 6 minutes max, take the pot off the heat and add the marshmallow puff and chocolate chips and stir in until completely melted. Then add the vanilla and walnuts and stir in for about a minute.
Take out a 13×9 inch pan and line the inside with aluminum foil and pour your fudge mix into the pan then hit the bottom of it on the counter to get it even across the pan. Place in the freezer for 3 hours then cut and serve!
( Image not representative of this specifc recipe )
Who doesn’t love a good stir fry? With that little hint of salt and seasonings combined with fresh vegetables and your favorite meat or seafood, it easily becomes comfort food worth becoming addicted over.
This dish is a healthier and very little MSG version of a traditional stir fry. Using the flavors of natural ginger, garlic, paprika and balsamic vinaigrette, you can still a flavorful, colorful and low calorie meal that everyone will love!
What you’ll need:
1 bag of raw shrimp
1 tb of paprika
1 tb garlic powder
1 ½ tb butter
A splash of red wine
One sliced green bell pepper
One slice white onion
Shaved carrots ( 1 then finely chopped )
A cup of ham
1 cup of red cabbage *chopped*
¼ cup of fresh pineapple
3 tbs of balsamic vinaigrette
3 cups of brown rice
1 ½ tb of ginger
3 eggs, scrambled
Thaw out the shrimp and marinate in garlic powder and paprika for 24 hours.
Cook the three cups of rice in 6 cups of water in a large bowl in the microwave for 15 to 20 minutes. Once rice is cooked, place inside a medium sized skillet on medium heat with balsamic vinegar and scrambled eggs.
Cut the ham, vegetables and pineapple and cook on high heat in balsamic vinaigrette for 5 to 10 minutes with the lid on in a medium skillet. Drain whatever juice begins to accumulate in the skillet.
Cook the shrimp in the butter and red wine for 7 to 9 minutes on high heat in a ceramic skillet.
Plate and enjoy!
On days where we are busy, getting off work or just feel like doing nothing, one word pops in our head to make for dinner… Casserole, but some of us, myself included, used to think that a casserole requires a whole lot of work but in reality, it can be done quick, it can be easy and it can still be fresh and great tasty. Today I will be sharing my recipe for a delicious duo of chicken and tuna inside of a cheesy herb casserole.
What you’ll need:
- 4 cans of tuna
- 1 2/3 cups of water
- 2 cups of milk
- 3 tablespoons of butter
- 1/3 cup chopped green onions
- 3 tablespoons of fresh chopped parsley
- 2 chicken breasts ( chopped and cooked )
- 2 1/2 cups of fresh peas
- 1 1/2 cups sharp cheddar cheese
- 1 cup of Parmesan cheese
- 1 tablespoon of ground black pepper
- 2 teaspoons of sea salt
- 1 bag of egg noodles
- 1/2 cup chopped fresh basil
On a medium sized pan, season your two chicken breasts with black pepper and sea salt and place it in the oven for twenty minutes or until fully cooked at an internal temperature of 165 degrees or higher. Once out of the oven, chop them into medium sized cubes and set aside.
In a large bowl, mix your tuna, chopped chicken, peas, green onions, cooked egg noodles, water, milk, butter, black pepper, sea salt, cheddar and parmesan cheese and pour into a large casserole pan and have the oven preheated at 400 degrees. Top with a little cheese and fresh basil and cook for 10 to 15 minutes or until the cheese starts to brown slightly. Let your casserole cool and dig in!