Knock-Off Starbucks Coffee Cake

If you're like me and like a good piece of coffee cake with your coffee...this one definitely rivals Starbucks!  I only used 1 cake mix, but if you want a nice thick piece like you get at the coffee shop, double the recipe and use 1 - 9x13 pan and 1 - 8 x 8 pan - you'll need to adjust baking times and such...

Enjoy!

Coffee House Coffee Cake

1 Box Yellow Cake Mix(plus ingredients listed on package)

1 Cup (2 Sticks) Butter, Cold/Chilled
2 1/4 Cups Flour
1 1/d Tbsp Cinnamon
1 3/4 Cups Brown Sugar
1 1/2 Tbsp Vanilla

Preheat oven to 350 degrees.

Mix cake mix according to package directions. Spray pan with non-stick spray.  Pour batter into pan.  Bake for 15-20 minutes - until center is just barely set.

While cake is baking, prepare crumb topping.  In large bowl mix all ingredients with electric mixer until crumbly.

IMMEDIATELY after cake is removed from oven, break crumb topping into pieces with fingers and sprinkle over top.  Put back in oven and bake an additional 15 minutes (topping will begin to look a little less wet/raw).

Let cool fully.  Serve with a dusting of powdered sugar.

The BEST Chocolate Cake!

I have made this recipe over and over again in different variations and it's NEVER failed me.  I discovered this recipe as I was out looking for new fonts at Kevin & Amanda's blog and then stumbled over to Amanda's cooking blog where I saw THIS and knew I just had to make this cake!  Don't expect you'll be able to stop yourself at just one piece!  Obviously, you can make whatever kind of frosting you prefer, but I love a nice smooth cream cheese frosting to offset all the yummy chocolatey-ness of this cake.  Instead of chocolate chips I've used cut up peanut butter cups, mint chips, etc.  You can pretty much alter this cake in many ways to suit your tastebuds! :)

Enjoy!

The BEST Chocolate Cake

1 Box Devil’s Food Cake Mix
1 Small Box Instant Chocolate Pudding Mix (No Sugar Free or Fat Free Allowed!)
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Eggs, beaten
1/2 Cup Milk
1 Tsp Vanilla
2 Cups Mini Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees.  Mix everything together, but the chocolate chips - batter will be THICK.  Stir in chocolate chips.  Spread into prepared pan of choice (9" round, 9x13, bundt, etc).  Use the back of your cake mix as a guide for the amount of time to bake, then add approximately 10-15 minutes.  Test cake for done-ness, but remember you may get chocolate on your toothpick because of the chips.  You don't want to over bake this or it'll lost some of its moistness!  Let cake cool and frost away!!

Cream Cheese Frosting

I use this on The BEST Chocolate cake quite frequently, but it's delish on just about any other cake too. :)
Enjoy!

Cream Cheese Frosting

2 - 8 oz Bricks Cream Cheese, softened
1/2 Cup (1 Stick) Butter, softened
2-3 Cups Powder Sugar
1 1/2 Tsp Vanilla

Mix butter and cream cheese until well combined.  Add vanilla and combine.  Slowly add in powdered sugar - after second cup, taste test. If you like it sweeter add the remaining cup.

Shrimp Enchiladas

This is yet another no-fail recipe from MKC (My Kitchen Cafe)! These are SOOO yummy! I only used a pound of shrimp and then used red and yellow bell peppers with fabulous results! I think next time I might add some shredded crab meat!

Enjoy!


Shrimp Enchiladas

1/2 Cup Sweet Red Pepper, chopped
1/2 Cup Onion, minced
1/2 Cup Green Pepper, chopped
1/4 Cup Butter
1/2 Tsp Oregano
1/2 Tsp Salt
1/4 Tsp Garlic Powder
1/4 Tsp Cayenne Pepper
1/4 Tsp Black Pepper
3/4 Cup Whipping Cream
1 Tbsp Flour
3 Cups Monterey Jack Cheese, shredded (1/2 pepper jack cheese can be used too)
1/2 Cup Sour Cream
2 Tbsp Butter
1 1/2 lbs Shrimp, peeled and devained
1/2 Cup Onion, chopped
2 Cups Ripe Tomatoes, chopped
8 (9-inch) Flour Tortillas

Saute red pepper, onion, and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, cayenne pepper, black pepper, cream, and flour - blend well. Continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese - stir until melted. Add sour cream - stir to blend and set aside.

In another skillet, melt 2 tbsp butter. Saute shrimp and 1/2 cup onion until shrimp are pink. Remove shrimp and chop - return to butter and onion. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle cheese on top of shrimp mixture. Roll up tightly and arrange seam side down in a 9x13" glass baking dish (I used stoneware without any problems). Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 degrees for 30-35 minutes.

Pound Cake

I came across this yummy recipe the other day on The Pioneer Woman Cooks! - it was so easy to put together and very tasty.  I will definitely be making this again when I'm in a pinch for something yummy!  FYI:  You most definitely could use diet pop in the recipe, but really what's the point with how much butter is in this beauty?!  :)

Buttery Pound Cake

1 1/2 Cups (3 Sticks) Butter, softened

3 Cups Sugar

5 Eggs

1 Tsp Butter Flavoring

2 Tsp Lemon Flavoring

3 Cups Flour

1 Cup Lemon/Lime Soda (Sprite, 7-Up, Sierra Mist, etc)

Preheat oven to 325 degrees.  Cream butter, then add sugar 1 cup at a time - mixing after each addition.  Add eggs 1 at a time - mixing after each addition.  Add butter and lemon extracts - mix well.  Add soda (slowly or you'll have a mess - believe me, you should have seen my counter) and mix until combined, scrapping sides until well combined.

Pour into greased bundt pan and bake for 60-70 minutes, until the cake is no longer jiggly.  Remove pan from oven - invert pan until cake drops out.

Enjoy!

Cereal Munch

I usually just call this "munch" or "crack" (as in, it's so addicting).  You can change this up to suit your taste - add candies, different cereals, etc.  I added M&M's to the batch this time and they were a wonderful addition (be prepared if you choose to add them to yours, they will melt and break apart while you're stirring everything together).  There's not really any set measurements of ingredients to make this wonderful stuff, but here's what I usually throw together.

Cereal Munch

1 Box Rice Chex
1 Can Party Peanuts
1  Bag Pretzels
1 Package Almond Bark/Candy Coating

In large bowl, mix together all the dry ingredients.  Meanwhile, melt bark according to package directions, being careful not to scorch (I usually melt it in my microwave).  Once melted, fold into dry ingredients until coated.  Spread out onto wax paper to cool.  Once cool, break apart and store in air-tight container.

Enjoy!!

Tater Tot Hotdish

This is a staple meal for us in our house and makes a heavy rotation on our dinner menu!  The beauty of this recipe is that you can change up the ingredients with what you have on-hand!  Best of all it's pretty darn cheap to make and the left-overs are wonderful!  This recipe makes a great freezer meal to be pulled out and baked later too!

Enjoy!

 
Tater Tot Hotdish

1 lb Ground Beef
1 Onion, minced
2-3 Cloves Garlic, minced
1 Can Cream of Celery Soup
1 Can Cream of Mushroom OR Chicken Soup
1 (Soup) Can Milk
1 Bag Frozen Vegetables (we like corn)
1 Bag Tator Tots
8 oz Cheese, Shredded (optional and often measured with our hearts, not a cup)

Preheat oven to 350 degrees.  Brown beef with onion and garlic, drain. In large bowl or right in a 9x13 pan; mix soup, milk, and beef, add shredded cheese. Top with tater tots. Bake for 30-45 minutes in 350 degree oven, until bubbly and tots are browned.

Buttermilk Banana Bread

This bread is definitely lighter (in color and consistency) than your regular everyday banana bread recipe.  I love the buttery/crispy crust on it!

You're going to hear me mention MKC (My Kitchen Cafe) a lot over here - in fact, it has its own tag for quick reference.  ALL of the recipes I have ever tried from there have been incredible and this recipe definitely lives up to the reputation!  :)

Enjoy!

Buttermilk Banana Bread

1/2 Cup Butter, softened

1 1/2 Cups Sugar

2 Eggs, well beaten

1 Cup Mashed Bananas (about 3 bananas)

4 Tbsp Buttermilk

1 3/4 Cups Flour

1 Tsp Baking Powder

1/4 Tsp Salt

1/2 Tsp Vanilla

Dash Baking Soda

Cream butter and sugar - add eggs, bananas, buttermilk, and vanilla.  In a separate bowl mix dry ingredients.  Add dry ingredients to banana mixture - mix until combined.  Divide batter into greased and floured pans.  Bake in 350 degree oven for approximately 50-55 minutes OR until toothpick comes out clean.

Yields: One large loaf pan of bread

Tip: Mashing Bananas

I know there are a lot of people when they need ripe, mashed bananas for a recipe just throw them in with the mix whole and let their beater do the "mashing."  I used to be one of those people, but let me tell you there is a difference between mashing them and then putting them in the mix compared to just letting your mixer do the "mashing."

All you want to do is peel your bananas - put on a dinner plate, cutting board, etc and then use a fork to mash.  Because the bananas will already be pretty ripe, you'll really only need to go over them once with the fork.  Easy peasy and believe me, you'll notice a difference in your batter! :)

Happy Baking!

Cheese Stuffed Shells

If you're looking for the taste of manicotti, but don't want all the fuss of stuffing manicotti tubes - this is the recipe for you!  This is also a great make-ahead/freezable meal for those nights when you just want to pop something in the oven.  The recipe below is meatless, but you could easily fry up some ground beef or sausage and add it into the cheese mixture.

Enjoy!

Cheese Stuffed Shells

12 oz Box Jumbo Shell Pasta

2 Eggs, beaten

30 oz Ricotta Cheese

2 Cups Shredded Mozzarella Cheese

3/4 Cup Grated Parmesan Cheese

1/4-1/3 Cup Parsely, Chopped (fresh is better, but dried is fine)

1 Tsp Salt

Dash Black Pepper

Large Jar Spaghetti Sauce (26 oz or bigger)

1/4 Cup Grated Parmesan Cheese

Boil shells according to package directions.  Drain and cool on wax paper to keep from sticking.

Combine eggs, cheeses, and seasonings in bowl.  Spoon about 3 Tbsp of mixture into each shell.  Spread 2-3 Tbsp sauce on bottom of 9x13 pan - arrange shells on top of sauce.  Pour remaining sauce over shells and sprinkle parmesan cheese over top.

Bake in 350 degree oven for 30 minutes.