Thursday, April 29, 2010

Cream Cheese-Poppy Seed Pound Cake

I've never made a poppy seed cake before, but really enjoyed making this cake. Many people commented that poppy seed cakes are usually so "greasy" but this one was not. I hope you enjoy!

  • 1 cup butter (2 sticks), room temperature
  • 1 8-ounce package cream cheese, room temperature
  • 6 eggs, room temperature
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 1/4 cups granulated sugar
  • 1/4 cup poppy seed
  • 2 tsps vanilla

Lemon Icing:

  • 1 1/2 cups powdered sugar
  • 1/2 tsp finely shredded lemon peel
  • lemon juice
For cake,
  1. Bring butter, cream cheese, and eggs to room temperature.
  2. Grease and lightly flour a bundt pan or 10-inch tube pan; set aside. Preheat oven to 325.
  3. Combine flour, baking powder, and salt; set aside.
  4. In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened.
  5. Gradually add granulated sugar, about 2 tbsps at a time, beating on medium speed about 5 minutes until very light and fluffy.
  6. Add poppy seed and vanilla.
  7. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
  8. Gradually add flour mixture, beating on low speed just until combined.
  9. Pour batter into prepared pan.
  10. Bake at 325 for 1 1/4 hours, or until a wooden toothpick inserted near center comes out clean.
  11. Cool in pan on wire rack for 15 minutes; remove from pan and cool completely on wire rack.
  12. Drizzle with lemon icing.

Makes 16-20 servings.

Lemon Icing,
  1. Combine 1 1/2 cups powdered sugar and 1/2 tsp finely shredded lemon peel.
  2. Stir in enough lemon juice (1-2 tbsps) to make an icing of drizzling consistency.

You really don't want to know the nutrition info...but you might as well know so you don't overdo it; Nutrition info (per serving): 415 calories, 6 g protein, 55 g carbohydrates, 19 g fat (11 g saturated), 126 mg cholesterol, 239 mg sodium.

Meal Budget:
  • Butter= $0.99
  • Cream cheese = $2.00
  • Eggs = $0.33
  • Flour = $1.00 (approx.)
  • Sugar = $1.00 (approx.)
  • Poppy seed = $3.32
  • Lemon = $0.33

Approximate total = $8.97 or $0.56 per serving!

From Better Homes and Gardens cookbook.

Monday, April 26, 2010

Easy Teriyaki Broiled Chicken

If you live in an apartment like me or in a similar situation with no access to a grill, I have determined that broiling meat is the way to go in order to preserve the juices. Indoor grills simply do not do chicken justice when it comes to moisture and tenderness. This recipe is so easy to make and takes no time at all. I hope you enjoy!

  • 1 lb boneless skinless chicken breasts (or however many you'd like to make- adjust marinade accordingly)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • salt & pepper
  1. Prepare marinade in plastic resealable bag and place chicken in bag.
  2. Refrigerate for at least 2 hours or overnight.
  3. Preheat broiler.
  4. Place greased rack over rimmed baking sheet (or small Pyrex dish with a little bit of water)
  5. Pull chicken out of bag with tongs and preserve marinade.
  6. Place chicken in oven approx. 3" from heat for 5 minutes
  7. Meanwhile, in a small sauce pan heat remaining marinade over medium-high heat until boiling to "sanitize," for lack of a better word, marinade.
  8. Turn chicken with tongs and drizzle marinade over chicken.
  9. Cook another 8-10 minutes or until chicken reaches 165 degrees or no longer pink inside.

Serve with brown rice and a vegetable.

Sunday, April 18, 2010

Famous Carrot Cake with Cream Cheese Frosting

This recipe has become famous as the "most delicious carrot cake" you've ever tasted. I guarantee it will be the instant hit of any dessert table. It originally came from my Grandma but now has been adopted as my own. It has also become a must-have to any visit to my fiance. The trick to this recipe is tightly packing the grated carrots into the measuring dish so you preserve the moisture. I hope you enjoy!

  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 3 tsps cinnamon
  • 1/3 cup buttermilk
  • 4 eggs
  • 2 tsps baking soda
  • 1 tsp salt
  • 2 tsps vanilla
  • 2 cups flour
  • 2 cups grated raw carrots (*tightly packed)
  • 1 can (8 oz) crushed pineapple, drained


  • 1 stick margarine, softened to room temperature*
  • 1 package of cream cheese (8 oz.) softened to room temperature*
  • 1 box confectioner's powdered sugar
  • 1 cup chopped pecans (optional)
  1. For cake, mix ingredients together in given order.
  2. Bake at 325 degrees in bundt pan or two 8" round cake pans for one hour or until toothpick comes out clean.
  3. For frosting, mix ingredients together with beater until smooth. Frost completely cooled cake.
  4. Sprinkle with chopped pecans for a pretty presentation.

*I have learned the hard way (being impatient) that softening the margarine and cream cheese in the microwave is not the same thing as room temperature. It messes up the consistency of the frosting. Just remember to pull margarine and cream cheese out the morning you are going to frost the cake.

Wednesday, April 14, 2010

Simple Slow Cooker Pork Roast

This recipe came from the "5 ingredients or less" section of my slow cooker cookbook. Because the pork loin roast is already marinated, it is so simple to assemble. (If you cannot find a marinated roast, mix 1/4 cup of olive oil, 1 tbsp minced garlic, and 1 1/2 tbsps Italian seasoning and place in bag with pork roast. Marinate at least 2 hrs or overnight.) I actually had to use salt and pepper to season the meat when I served it, so I would recommend more seasoning if using the marinated pork roast. I hope you enjoy!

  • 4-5 red potatoes, cut into bite-size pieces
  • 4 carrots, cut into bite-size pieces
  • 1 marinated pork loin roast (the cookbook recommended 3-4 lbs, but I just used 1.5 pounds for 4 servings)
  • 1/2 cup of water
  • 1 package (10 ounces) frozen baby peas
  • Salt and pepper to taste
  1. Place potatoes, carrots, and pork roast in slow-cooker. Add water.
  2. Cover; Cook on LOW 6-8* hours or until vegetables are tender.
  3. Add peas during last hour of cooking.

*I always let me slow cooker run for about 8 hours while I'm at work or school and then turn it on warm until dinner; It comes out just fine.

Meal Budget:

  • Potatoes = $0.93
  • Organic Carrots = $0.88
  • Frozen Peas = $0.98
  • Pork Roast (1.5 lbs) = $4.98

Total Cost (4 servings): $7.77 + tax