I keep returning to the recipe I like maybe better than all my other bread recipes, which is Dilly Casserole Bread.
Here is a photo of a slice that I took this morning at breakfast time. Talk about good.
The photo really doesn’t give a good representation of the size of the slice. It is about 4 inches by 5 inches coming out of the bread machine.
The bread is called a casserole bread because it is intended to be cooked in a round casserole dish, but I like it just as well as a loaf of bread. Here is the recipe from the Pillsbury Cookbook that I have. This was a Pillsbury BAKE-OFF grand prize winner. Take my word for it, the flavor is fantastic. Continue reading Dilly Casserole Bread
Watch THIS Video. Think it will come to Panama?
What is it. I will give you a hint. The young ones will like it. I like it too.
Continue reading What Is It?
I am going to have some guests coming from Costa Rica and from Panama City, so I baked a cake. It has been a while since I have created anything in the kitchen. I know this is true, because several have told me. Today was the day. I modified a recipe and will name the cake, Fantastico Frangelico Cake.
My original recipe was for Kahlua cake, but I decided to experiment with some Frangelico liquor. It looks good and smells good, but the real test will have to wait until the guests arrive.
In case you are feeling adventurous, I will list the recipe below. Continue reading Fantastico Frangelico Cake
Yesterday I had another chili craving. Being a little lasy, I decided to just use the old reliable McCormick seasoning. I thought I had everything else until I was well underway cooking the meat. Then I noticed I had already used up the last of my tomato sauce.
While I was searching I saw that I still had a couple cans of Manwich sauce for making sloppy Joes. I really didn’t want to get out again, so I thought I would just Manwich my chili.
Manwich turned out to be a good substitute. I have used it for spaghetti sauce as well. I wonder if the Manwich people know how versatile this stuff is. It is sort of like the Swiss army knife for cooking.
When I moved to my current theme, I placed my link section on one of the upper tabs and removed them from the sidebar. One of the drawbacks is that I have to remember to check on some of the sites I used to look at on a daily basis. Today, I went to my blog roll area and visited two of the cooking sites I haven’t been to in a while.
The two sites are Simple Recipes and Homesick Texan. I enjoy both of these sites, but today I went there, not having had my lunch. BIG mistake! I may now have to replace my keyboard because of all the drool that was caused by my visit.
If you have eaten and want to visit two very good sites with extremely good recipes, go there at your own risk.
I received this recipe form one of the Chiriquí Chatter readers.
2 lbs. lean ground beef
2 large onions, chopped
1 can (8oz.) tomato sauce
1 jar (16oz.) thick & chunky salsa
1 tsp. each: cumin, chili powder & garlic powder
1 can (17oz.) creamed corn
12 corn tortillas, cut into 1-inch strips
2 oz. grated mozzarella cheese
2 oz. grated cheddar cheese
Preheat oven to 350 degrees. Grease (or spray) a large skillet. Brown meat with onion. Add sauces, seasonings, and corn. Mix well. Spray a 9×12 inch pan with non-stick coating. Layer mixture with tortillas, starting with one fourth of the meat mixture and topping with one third of the tortilla strips.
Continue layering, ending with the meat mixture. Cover and bake for 35-40 minutes or until thoroughly heated. Add cheese and cook another 5 minutes.
Yields about 12 servings, but is good re-heated. You could probably even freeze left-overs.
Yum! Thank you Anne.
With the holiday season approaching, I thought I would share a Panamanian Christmas Cookie Recipe that I really like.
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Ron Cortez (Light or Dark) Continue reading Panamanian Christmas Cookie Recipe
I have found another Cooking Blog (Simple Recipes) that I like and have added it to my link list.
The blog’s current entry is for French Ice Cream – one of my favorites. This would go good with the Black Russian Walnut Cake I made the other day.
My good friend Linda gave me a can of pumpkin for a pumpkin cheesecake I wanted to make last Christmas. Due to the amount of time involved in returning it, the can of pumpkin has turned into a Black Russian Walnut Cake that I am taking to Linda today.
I call that Kitchen Alchemy.
Black Russian Walnut Cake
1 Duncan Hines deep Chocolate cake mix
½ cup salad oil
1 (4 ½ – ounce) box instant chocolate pudding (My mix had it)
4 eggs, room temperature
¾ cup strong coffee
¾ cup Kahlúa and Crème de Caco, combined
1 cup chopped walnuts
Preheat oven to 350 degrees F (177 degrees C). Combine cake mix, oil, pudding, eggs, coffee, Kahlúa, Crème de Cacao, and walnuts in a large bowl. Beat 4 minutes on medium speed until smooth. Spoon into a well greased Bunt pan. Bake for 45-50 minutes. Cool slightly before removing from pan.
1 cup powered sugar, sifted
2 tablespoons strong coffee
2 tablespoons Kahlúa
2 tablespoons Crème de Cacao
Combine all ingredients, beating well until smooth. Pour topping over warm cake.
Then forget about your diet and enjoy!