Nana’s Recipe Box

Cake Pops-What Nana’s Cooking Up This Monday

Posted by teresak on April 11, 2011 2 Comments

Have you ever heard of cake pops? I hadn’t until I saw them on a friend’s Facebook page. I did a little research and this weekend Rachel and I attempted to make them (with attempted being the key word).

This is what they are supposed to look like.

These are from Cakebots web site.

or this….

You can read about cake pops at Bakerella.com

Ours did not look like this when we finished. They resembled large, pink meatballs. I would show you what they looked like but just because they weren’t pretty didn’t mean they didn’t taste good.

I know what we did wrong. The trick is in the icing. After we attempted to make ours I found a video that was helpful so I uploaded it for you. We are going to try again later in the week. Maybe I’ll show you how those turn out. Your children or grandchildren will love helping you make these whether they look like the ones above or not!

How to make a cake pop

Bake and cool one 13×9 cake, according to package directions. After cake has cooled smash cake and mix in 1 can of frosting. Then refrigerate mixture for 15 minutes

  • Remove mixture from fridge and form into balls. (butter your hands first) After forming all balls insert a sucker stick into each ball. Then refrigerate again for another 15 minutes

  • While cake pops are in the fridge melt your candy melts or chocolate bark. Use candy melts since they come in several colors. (This is where we messed up. We will use candy melts next time. Our icing wasn’t runny enough)

  • Remove cake pops from fridge. Dip the cake part into the melted chocolate.

  • After the cake ball is covered insert the stick into a styrofoam block to allow the chocolate coating to harden.

  • After the chocolate has set ENJOY!

    • Sounds easy, doesn’t it? That’s what I thought too. I strongly recommend watching the video BEFORE you make them!

     

     

     

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    What’s Cooking in Nana’s Kitchen This Weekend

    Posted by teresak on November 19, 2010 1 Comment

    I have a lot of mouths to feed at my house. I am not complaining. I love having a house full of people, but most of the people are teenagers and they all have one thing in common….they have ferocious appetites! So when I cook it has to be something that will feed a lot of people.

    A good friend and neighbor sent me a recipe and I am going to try it out tonight. If you are in a cooking mood this weekend I thought you might like to try it too.

    Thanks, Geneva, for sending this!

    Chicken Spaghetti

    Whole Chicken Boiled/deboned (I usually boil 3-4 chicken breasts)
    1 can mushrooms
    1 bell pepper
    1 onion
    1 small jar pimentos (for color:))
    1 can Cream of Mushroom Soup
    1 can Cream of Chicken Soup
    1 stick butter(melted)
    3/4 c. milk
    16 oz. spaghetti
    1 jar Cheez Whiz

    Reserve broth from chicken to cook spaghetti. Mix all ingredients together. Cook @350 for 45-1 hr.

    Delicious!!

    cook

    geneva casserole 002

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    Mom’s Beef Stroganoff

    Posted by teresak on April 8, 2010 2 Comments

    One of my husband’s favorite meals is beef stroganoff. Like most everything else I cook, I use my mom’s recipe. When the boys were younger they weren’t fond of stroganoff, but that changed. I made it tonight and Bill had to go to a meeting. “I’ll eat when I get back home,” he said.

    Not a good idea when there are so many boys around. If I hadn’t hid him a plate in the microwave he wouldn’t have gotten any!

    What to buy at the store…

    one package wide egg noodles

    two or three large sirloin steaks boneless (it takes this for a large family, a smaller one could use less)

    one can mushroom soup

    one large carton of sour cream (I use fat free)

    one package dry onion soup mix

    What you do….

    Brown your steak and chop into bite sizes

    put it in cast iron skillet, sprinkle dry onion soup mix and then pour can of mushroom soup over meat

    Cover with alumninum foil and put in oven on 350

    bake 45 minutes

    Boil noodles and drain

    Take skillet out of oven and set on stove eye on medium

    Add sour cream and stir and mix it all up

    When it’s mixed well and bubbled a little spoon over noodles

    Feeds four normal people….I have to add more and then hide a plate in the microwave because I feed an army!

    I served it tonight with garlic bread and broccoli and cheese

    strogganoff 001

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    Nana’s Recipe Box

    Posted by teresak on February 27, 2010 Leave a Comment

    It’s been awhile since I posted a recipe so I thought I would share a new favorite with you.  Like most of you I am usually in a rush and I like things that are quick and easy to make. I also love casseroles! Remember, I feed a lot of guys at this house and the word “casserole” has them rolling their eyes and hopping in the car to sneak out to Micky D’s…usually.  This casserole they actually like. Hope your family enjoys it too!

    casserole

    Chicken and Broccoli Casserole

    6 pieces chicken breasts
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1/3 c. mayonnaise
    1 tbsp. lemon juice
    Grated onion to taste (optional)
    1 (10 oz.) pkg. chopped broccoli, thawed and drained
    1 to 1 1/2 c. grated cheese (Longhorn)
    1/2 c. fine bread crumbs

    Cook chicken pieces by boiling and then lower to a simmer for about 35 minutes. Remove skin (if there is any) and chop into bite size pieces.  Put chicken in bottom of 9 by 12 inch casserole dish. Combine soups, mayo, lemon juice and onion in bowl. Pour this over chicken. Then spread broccoli as the third layer. Top with cheese and bread crumbs.

    Bake uncovered at 350 for 50 to 55 minutes.

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    Nana’s vegetable soup

    Posted by teresak on December 7, 2009 3 Comments

    It’s cold and rainy outside and my daughter just called and asked for my vegetable soup recipe. It’s sounding pretty good to me me too, so I may just make some for supper. Here’s how I make it.

    Ingredients

    Left over roast and roast gravy or 1 large package of stew meat

    One package dry onion soup mix

    three or four potatoes

    three or four carrots

    package of frozen veggies

    three or four cans tomato sauce

    salt, pepper, oregano

    What to do-

    Brown stew pieces or cut up roast (the roast is better but stew pieces work)

    combine tomato sauce, meat, dry onion soup mix and simmer on stove

    Peel and slice potatoes and carrots. chop them up and put in mixture

    Simmer until it bubbles, add oregano, salt and pepper

    Turn down heat to medium and add package of frozen veggies

    simmer some more and taste to see if it needs more salt or pepper

    When potatoes and carrots stick tender it’s done

    We like it with bread sticks but crackers work too.

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    May your stuffing be tasty

    Posted by teresak on November 26, 2009 1 Comment

    Thanksgiving Wishes for you

    May your stuffing be tasty,

    May your turkey be plump,

    May your potatoes and gravy have nary a lump,

    May your yams be delicious and your pies take the prize,

    and may your Thanksgiving dinner stay off your thighs!

    A friend shared this poem with me and I just had to share it with you. Extra calories don’t go to my thighs, they go to my stomach. But hey, they gotta go somewhere, right?

    Abby was here last night and we tried out a new recipe that’s sure to add more than just a few calories but boy is it yummy.

    Putting nuts on the cookie bars

    Putting nuts on the cookie bars

    We had these last Sunday night at a Thanksgiving dinner before church. My good friend Cherie made them and after I ate one I new I had to have the recipe. The recipe doesn’t call for semi-sweet chocolate chips but we added some anyway, just because we love chocolate.

    Neiman Marcus Brownies

    Butter Pecan Cake Mix (When I went to the store they were out of butter pecan mix so I used Carmel cake mix and it was just as good)

    1 stick melted margarine

    1 egg

    Mix and spread in the bottom or a greased 9X13 pan

    1 8oz pkg cream cheese (softened)

    1 stick margarine (softened)

    2 eggs

    Cream together

    Add 1 box powdered sugar

    pour over cake mix, sprinkle with 1 1/2 cup of pecans.

    Bake at 300 degrees for about 55 minutes.  The edges will start to brown, but the center will still be a little jiggly.

    It’s better to let them cool for awhile before you eat them but I had a house full of boys last night and they couldn’t wait.

    Have a great day and remember, holiday calories don’t count!


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