Knock you Nakeds

Only in Florida....

Knock You Nakeds From Naples Daily News, Naples Florida

1 package (18 ½ ounces) German chocolate cake mix
1 cup chopped pecans
1/3 cup plus ½ cup evaporated milk divided
¾ cup butter, melted
60 caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate morsels

In large mixing bowl, combine dry cake mix, pecans, 1/3 cup evaporated milk and melted butter Press half of the batter into the bottom of a greased 13x9x2 glass baking dish. Bake in a preheated 350 degree oven for 8 minutes In the top of a double boiler, over simmering water, melt caramels with remaining ½ cup evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with chocolate morsels. Pour remaining batter on top of morsels. Return to preheated 350oven and bake 18 minutes. Let cool before cutting into squares.

Tex Mex Chicken

This recipe is awesome because you can adjust for number of servings really easily and it only takes 2 minutes to prepare and 30 to cook.


Raw Chicken Breast
Salsa
Tortilla Chips
Mexican Cheese

Turn oven onto 400 degrees to preheat.

Take a baking sheet and line with foil. (lightly spray with pam)
Place Raw Chicken on Sheet, use a sharp knife to cut into it in several places (2-3 spots)
Spoon Salsa onto chicken (make sure not to touch spoon to raw chicken back to jar)
Crunch up Tortilla Chips on top of Chicken

Put in the oven for 20 minutes.

After 20 minutes, take out and cover each piece of chicken with cheese, put back in oven for 10-15 minutes (watch after 10 so cheese doesn't burn).

I made the Fiesta Rice by Old El Paso or I'd eat with black beans...Enjoy!

Banana Split Cake

Banana Split Cake

2 cups graham cracker crumbs
2 sticks butter or oleo
2 cups powdered sugar
2 eggs (original recipe calls for 3)
3 or 4 bananas
1 large Cool Whip
1 lb, 2 cans crushed pineapple (drained)
Pecans & Maraschino cherries

Mix one stick butter with crumbs and press into bottom of 9x13 inch pan. Beat eggs, sugar and one stick butter (softened), until fluffy. Spread on top of crust. Put pineapple over this add sliced bananas in rows, spread Cool Whip over all. Top with nuts, and cherries. Refrigerate 3 or 4 hours or overnight.

yes this isn't healthy....but that's why its called dessert ;)

Beer Cheese Soup

This is delicious....the hardest part is making the roux and remembering to keep stirring at the end as to not burn the bottom. But the results are very yummy!

http://allrecipes.com//Recipe/wisconsin-natives-beer-cheese-soup/Detail.aspx

Ingredients

* 1 1/2 cups diced carrots
* 1 1/2 cups diced onion
* 1 1/2 cups diced celery
* 2 cloves garlic, minced
* 1 teaspoon hot pepper sauce (Frank's)
* 1/8 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 3 cups chicken broth
* 2 cups beer (this is a beer & a half - I used Sam Adams)
* 1/3 cup butter
* 1/3 cup flour
* 4 cups milk or half and half (I used Skim milk)
* 6 cups shredded sharp Cheddar cheese
* 1 tablespoon Dijon mustard
* 2 teaspoons Worcestershire sauce
* 1 teaspoon dry mustard
* popped popcorn, for garnish

Directions

1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

I served mine with beer bread vs popcorn, it was good!

Swedish Meatballs

Swedish Meatballs Bernadette’s note: Very Good

1 cup fine bread crumbs
1/3 cup milk
1/3 cup minced onion
1 lb ground beef
1 egg beaten
1 ½ teaspoon salt
1/8 teaspoon pepper
½ teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour
1 bouillon cube
½ cup milk
½ cup light cream


Soak Breadcrumbs in 1/3 cup milk; add onion, meat, egg, and seasoning, mix, shape in 1 inch balls and sauté in butter in skillet until light brown on all sides. Remove meat from pan. Add flour to fat in pan and blend, add water, bouillon cube, milk & cream. Cook and stir one minute beat until soft and smooth and thick – 2 minutes. Add meat back in and cover. Simmer about 15 minutes. Makes about 50.

This is one of those recipes that doesn't look nearly as good as it tastes....

My Birthday Cake

I've been waiting since last July to post this one!!

Courtney’s Yellow Cake with Carmel Frosting Cake Bernadette Lowe

3 cups all purpose flour
1 tablespoon baking powder
2 sticks (1 cup) unsalted butter softened
2 cups sugar
4 large eggs separated
1 cup milk
1 teaspoon vanilla


Icing

1 stick plus 2 tablespoon unsalted butter
1 ¼ cup firmly packed dark brown sugar
¼ cup plus 2 tablespoons milk
1 ¼ teaspoon vanilla
3 cups sifted confectioner’s sugar


Oven 350˚, 9 inch pans lined with wax paper. Butter the paper and dust pans with flour. Sift flour & Baking powder, cream butter with sugar until light & fluffy& beat in egg yolks. 1 at a time. Add flour mixture to batter mixture alternately with milk and beat in vanilla.
In another bowl beat egg whites with a pinch of salt until they hold stiff peaks. Stir 1/3 of egg whites into batter to lighten it and fold into remaining whites gently. Divide the batter into pans and smooth tops. Bake 30 to 40 minutes. Cool onto racks for 10 minutes and then turn them onto racks.
Icing
Melt the butter, add brown sugar and bring to boil, add milk in stream whisking and bring to boil. Remove pan and let cool completely. In electric mixer beat the brown sugar mixture & vanilla. Add confectioner’s sugar in batches. Beat until fluffy.

What is not to like??? Yellow Cake (the best ever) and Caramel Frosting, an excellent combination if I do say so myself.

Stuffed Strawberries

More of my favorite things...

Stuffed Strawberries – adapted from Food Network
* 1 box large strawberries
* 2 TBSP Good Balsamic Vinegar
Mix:
* 8 oz fat free cream cheese, softened
* 1/4 cup powdered sugar
* 1/4 teaspoon vanilla extract
* 2/3 cup chopped pecans

Using a sharp small spoon –like a grapefruit spoon – and scoop out the top of the strawberry. Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Drizzle with balsamic vinegar and then cover and refrigerate until ready to serve.

Maurice Salad

Maurice Salad

Dressing

1 cup mayonnaise
1 tablespoon white vinegar
2 hard cooked eggs, diced
1 medium onion, diced
1 teaspoon Worcestershire sauce
½ cup salad oil
1 large sweet pickle, sliced
1 cup sour cream
½ teaspoon chives
½ teaspoon salt

Salad Ingredients

1 medium head lettuce, shredded
¾ cup Swiss cheese, cut in thin strips
1 can cooked ham, cut in thin strips
1 can cooked chicken, cut in thin strips
1 or 2 small sweet pickles, cut in thin strips
6 ripe olives, sliced

In blender container place mayonnaise, vinegar, eggs, onion, Worcestershire sauce, salad oil, pickle. Blend at high speed until smooth. Add sour cream, chives and salt. Blend until smooth. Turn into dish, cover and refrigerate at least 1 hour.

Note: If blender is not used, finely mince eggs, onion, and pickles.
Combine shredded lettuce, cheese, ham, chicken, and pickles in salad bowl. Toss with chilled dressing and garnish with sliced olives. Makes 6 servings.

Note: if desired, serve dressing separately from salad to allow guests to take a smaller amount of dressing.

Note: it sounds like a lot of work...but so tasty in the end. which is why its part of my birthday week menu!

Original German Sweet Chocolate Cake

Original German Sweet Chocolate Cake 1989 General Foods Corp Coupon

1 package (4 oz) BAKERS Germans Sweet Chocolate
½ cup boiling water
1 cup (2 sticks) butter or margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk

Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 slightly beaten eggs yolks
½ cup butter or margarine
1 teaspoon vanilla
1 1/3 cups (3 ½ oz.) Baker’s Angel Flake Coconut
1 cup Pecans

For the Cake: Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9 inch layer pans, lined on bottoms with waxed paper. Bake 350 degrees for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.

For the Frosting: Combine evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter or margarine and 1 teaspoon vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in Coconut and pecans. Cool until thick enough to spread. Makes 2 ½ cups.


I was nine when this was published...its a day early...but here's to my birthday week!