Sunday, October 30, 2011

Red Velvet Cupcakes

Red Velvet Cupcakes

I got this recipe from a website called Annie's Eats. I've found some recipes I've loved and ones that I havent as much, but this one was delicious AND pretty, which makes you look like your way more legit then you probably are [or maybe thats just me haha..] Enjoy!

For the cake:

2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  Combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  
Then you just frost those suckers, and I like to drizzle them with chocolate sauce as well. DIVINE ladies. Enjoy!


French Bread

French Bread

1 Tbs. yeast
1 tsp. sugar
1/2 cup warm water
6 cups flour
1/4 cup sugar
2 tsp. salt
1/8 cup oil
2 cups hot water

1. In a bowl, add 1/2 cup warm water, sprinkle the yeast and 1 tsp. of sugar over the water. Let sit until the yeast is dissolved. Stir together.
2. Mix in 1/4 cup sugar, salt, oil, and 2 cups hot water. Add the flour in, 1 cup at a time. Knead the dough for 3 minutes.*
3. Cover with a cloth and let rise until doubles.
4. Divide into two pieces. Roll like a jelly roll.
5. Sprinkle corn meal on bottom of a baking sheet. Put bread on sheet, and let rise for another 30 minutes.
6. Bake at 350 degrees for 30 minutes.

*Sometimes I need to add a little more flour, or a little less. I add more flour as I knead the dough and it gets sticky.


Saturday, October 29, 2011

Caribbean Chicken Salad

 This is a pretty healthy dinner meal.

 Makes 4 servings. 45 minute prep time, but ready in 2 hours 45 minutes.


  • 2 skinless, boneless chicken breast halves
  • 1/2 cup teriyaki marinade sauce
  • 2 tomatoes, seeded and chopped
  • 1/2 cup chopped onion
  • 2 teaspoons minced jalapeno pepper
  • 2 teaspoons chopped fresh cilantro
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 1/2 tablespoons white sugar
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons lime juice
  • 3/4 pound mixed salad greens
  • 1 (8 ounce) can pineapple chunks, drained
  • 4 cups corn tortilla chips


  1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
  2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
  3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
  4. Preheat the grill for high heat.
  5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
  6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
 -ENJOY! Renee Kennedy

Orange Chicken

( I like this recipe better than crock pot orange chicken because the chicken doesn't turn out mushy like it does in the crock pot)

1 to 1 1/2 lbs. chicken breast, cut into bite-size pieces (I normally use only a pound because we like a little extra glaze since the rice absorbs a little)
1 large egg
1 Tbsp. canola oil
1/2 cup flour
1 Tbsp. cornstarch
2 Tbsp. gingerroot, peeled and minced (or 2-3 tsp. ground ginger)
2 tsp. garlic, minced
1/2 cup green onion, chopped
3 Tbsp. soy sauce
1/2 to 2/3 cup sugar
1/2 cup plus 2 Tbsp. white vinegar
2/3 cup orange juice (or juice from 2 medium oranges)
2 T. orange zest
1/2 tsp. crushed red pepper (optional)

Beat egg in a bowl. Mix cornstarch and flour on a plate. Dip chicken into egg and then roll to coat in flour mixture.

Heat oil in a large skillet on medium heat.  Shake off excess flour from chicken and add to skillet.  Saute lightly until chicken is golden brown.  Remove and set aside.

Using the same skillet, saute garlic, ginger, green onion and red pepper.  Add soy sauce, vinegar, sugar, orange juice, and orange zest.  Cook sauce 5 minutes, at most, until sugar dissolves and sauce thickens slightly (sauce will thicken more once the chicken is added with the cornstarch).

Add chicken and heat through.  Serve over rice.

It says it serves 6, but if you're planning on making this for company, plan on it only serving 4 people.  It's always so good that people eat more than they normally would!!!

-Michelle Campbell

Friday, October 14, 2011

Hot Artichoke Dip

This delicious hot artichoke dip is perfect for Game Day, Thanksgiving Day or really any day that ends in "y". Great for dipping tortilla chips or baguette bread. 
1 can Artichoke Hearts (any brand, normal sized can)
1/2 cup Mayo (not miracle whip)
1 package Neufchatel or Cream Cheese (it looks like cream cheese, same price just 1/3 the fat)
1/2 cup Parmesan Cheese
2 tsp. minced garlic
1 tsp. dried basil
1-2 chopped roma tomatoes

Beat artichoke hearts until they are broken apart. Add cream cheese and beat with blender well. Add rest of the ingredients (Except the tomatoes.) After blended, put into a glass pie pan or square glass pan. Bake at 350 F until sides are lightly golden (about 25-30 minutes) and mixture is warmed throughout. Add tomatoes on top and bake an additional 5 minutes. Served with toasted baguette slices.