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Thursday, September 4, 2014

Chocolate Raspberry Danish Cake

Chocolate Raspberry Danish Cake

It seems like a lifetime since I have posted, my apologies.  
Over the past few months I have had the opportunity to dabble with the little black pots once again.  I had the opportunity of cooking for 330 youth and adults for 3 days, Let me tell you how crazy that was, my feet ached for weeks, and it took 2 weeks just to get everything put away. It was on this trip that I came up with this morsel of tastiness.  One of the gentlemen called to the committee owns his own Dutch Oven catering business. With my history of competitions we thought it would be fun for the last dinner... to have a dessert throw down.  He brought 3 of his desserts that he caters with, and I brought my Super Simple Apple Cobbler and I also did Blueberry Pull-a-parts but knowing I had to kick it up a notch I also made a spin on my Strawberry Danish Cake

This was also fueled by the fruitfulness my raspberry bushes this year. 

Chocolate Raspberry Danish Cake

1 Devil's food cake mix - made by the directions on the box. 
Baked in a 12" Dutch Oven 
8 coals on the bottom
16 coals on the top

1 - 16 oz. tub of cool whip                       1 - 8 oz. pkg. of cream cheese
1 cup powdered sugar                             1 – 1 lb. Raspberries
1 package of Junket Danish Dessert (Raspberry flavor)

While the cake cools, make the Danish Dessert following the pie glaze directions on the back of the box.  Mix together 1/2 cup of powdered sugar with 1 -16 oz. of cool whip. Mix well. In a separate bowl mix 1/2 cup of powdered sugar and 1 - 8 oz. pkg. of cream cheese.  Mix well. Mix the cream cheese mixture and the cool whip mixture together in a large bowl. Spread cool whip/cream cheese mixture across the top of the cake. Mix the raspberries into the Danish Dessert then spread across the top.

Now if you are feeling adventurous you can make the cake from scratch. But when cooking for a crowd, the mix is the way to go.

To finish the story…. We each did 3 ovens full of each dessert… so if you are counting that is 18 ovens full of sweetness….You guessed it.... there was not a drop left.  The winner of the throw down?  Well you are looking at it. But dang,  it was some stiff competition – the Peach pineapple cobbler he made was fantastic! (I’ll have to see if he will share the recipe…..)

I also had the opportunity to take this on a camping trip this past weekend and not wanting to mess with missing cream cheese by hand – I mixed these together beforehand and stored them in the cooler till I made the cakes, and it worked beautifully. Again, not a drop leftover.

I hope you enjoy.
And as always, have fun cookin’

Sunday, January 26, 2014

Egg Rolls

For many years we would celebrate Christmas at my Grandma’s with the entire White family. As the years passed and Grandma could no longer host such a large party, we started to have the party later towards the end of January to commemorate her birthday as well as the Chinese New Year. As our families began to grow, and life took hold, and Grandma’s passing…. This tradition was forgotten until recently, my cousin’s daughter, missing the tradition, decided that we needed to get together like we use to, so this weekend we celebrated what a great family, my Grandparents started so many years ago….  And the Chinese’s New Year.

We celebrate by having a pot luck dinner consisting of different dishes, my contribution was a recipe I received from a very dear friend, about 15 years ago, that has become a family favorite…. WARNING: This makes quite a few Egg Rolls, but they freeze and re-heat fantastically. My daughter love to pop a few in the Microwave after school for a snack, and as a Mom who am I to object when she chooses a healthy treat like these….  

Egg Rolls
4 pkgs. Egg Roll Wraps (found in the Produce Dept.)(5”x 5”)
4 Celery stocks
1/3 lb. Bean Sprouts
4 medium Onions
2 medium heads of Cabbage
½ lb. Carrots
4 C. Ground meat (Beef, Chicken, Pork, Turkey, or Shrimp)
2 Cans of whole Water Chestnuts

Shred: Cabbage, Celery, Carrots, Onions and Water Chestnuts, into a LARGE bowl.
Brown the meat of your choice…. Drain well.

Add the Seasoning:
½ tsp Pepper
½ - 1 tsp Garlic
½ tsp Salt
¼ tsp MSG (optional)
1 tsp salt
¼ -1/2 tsp Chili Powder
¼ C Soy Sauce

Mix together, (I find it easier to use my hands than a spoon, to mix it thoroughly).
Mixture should be moist, squeeze a handful if it drips, it good, if not add just a tiny bit of water.
Follow the instructions on the package of egg roll wraps for wrapping, and cooking. You can either fry or bake.
For Dipping, you could use a Sweet & Sour Sauce, Ranch dressing, or Barbecue sauce…. My favorite is hot Chinese mustard with a side of ketchup.

For the Super bowl next week, I planning on making

Southwest egg rolls
2 skinless chicken breast
¼ C Minced red bell pepper
¼ C Minced onions
2/3 C Corn (frozen)
½ C Black Beans – Rinsed and Drained
¼ C diced Jalapeno peppers
1 Tbsp minced Fresh Parsley
1 tsp Cumin
1 tsp Chili powder
¾ tsp salt
¾ C Colby Jack Cheese
10 flour tortilla

In a medium saucepan over medium heat, cook chicken in a tablespoon of olive oil - approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Add another 1 tablespoon olive oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

For Dipping….

1 Smashed, fresh avocado
½ C Mayo
½ C Sour cream
2 Tbsp buttermilk
3 tsp white vinegar
¼ tsp Salt
¼ tsp dried parsley
¼ tsp onion powder
1/8 tsp dill weed
1/8 garlic powder
1/8 pepper
Mix and chill for 30 minutes.

I guess you could say I’m on a bit of an egg roll kick lately…. Hope y’all enjoy.
Have fun cookin’

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