Tangerine Bunt Cake

This cake is SO yummy! fluffy, zesty, sweet, and fun to make. If you dont have tangerines on hand Im sure a few Oranges would work fine. I give this a 4.5 out of 5.

Ingredients:

• 2 1/2 cups cake flour, stir before measuring
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 ounces butter (1/2 cup)
• 1 1/2 cups granulated sugar
• 2 tablespoons finely grated tangerine zest
• 1 cup tangerine juice
• 4 large egg whites

Preparation:

Grease and flour a 10 or 12-cup tube or Bundt cake pan, or spray with a baking spray. Heat oven to 350°.

Sift the flour, baking powder, and salt into a bowl; set aside. In a large mixing bowl, beat butter until light. Gradually beat in sugar; beat until light and fluffy. Add the tangerine zest and stir to blend. Add the sifted dry ingredients to the batter about 1/3 at a time, alternating with half of the tangerine juice, ending with dry ingredients. Beat until smooth and well blended. In another bowl beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter until well blended.

Spoon batter into the prepared pan. Bake for 25 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted into the center of the cake. Cool in the pan for 10 minutes; turn out onto a serving plate to cool completely. Glaze with the tangerine glaze (instructions below) or dust with powdered sugar.

Tangerine Glaze: Combine 1 cup of sifted powdered sugar with 1 tablespoon of melted butter, 2 teaspoons finely grated tangerine zest, and enough tangerine juice to make a glaze which can be drizzled over the cake with a spoon.

Oatmeal Coconut Chewies

OK, so I kind of consider myself a bit of a cookie connoisseur. I have made a LOT of cookies in my days, and I have to say this cookie recipe is in my top 3 go-to cookie. I give this one a 5 out of 5! SO GOOD!

INGREDIENTS

• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup (2 sticks) butter, softened to cool room temperature
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 cup shredded, sweetened coconut
• 1 cup quick oats
• 1 Cup Chocolate chips

DIRECTIONS:

1. Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet.
2. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Zucchini Casserole

This is a yummy summer casserole. I give it a 4.5-5!

2 Medium Zucchinis

2 Medium Carrots

1 Small Yellow Squash

2 Cups sliced mushrooms

½ A White Onion

¼ cup Sour cream

¾ stick of melted Butter

1 or 2 Boxes of chicken flavored stuffing

In a wok or large pan, saute your sliced zucchini, carrots, onions, squash, and mushrooms until soft. Once soft add the can of cream of chicken. (Use Campbell cream of chicken. Trust me.) and the sour cream. Mix until well blended. Add salt and pepper to taste.
Add your stuffing to your melted butter and mix until the bread is evenly covered in butter. Put half of the stuffing in the bottom of a cake pan, then put your zucchini mix on top of it. Top off the casserole with the rest of the stuffing. Bake in oven 30 mins or until hot.   

Smothered Chicken with Mushroom Gravy

So I found this recipe from Mels Kitchen Cafe http://www.melskitchencafe.com. I love her recipes! Almost all the ones I try I love. Here is one I tried the other day that I found worthy to go on my blog. I give it a 5 out of 5!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• Salt and pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 shallot, minced (or 1/4 cup finely minced yellow or white onion)
• 8 ounces white button or baby bella mushrooms, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 clove garlic, finely minced
• 3 tablespoons flour
• 1 1/2 cups low-sodium chicken or beef broth
• 1/2 cup milk, half-and-half or cream
• Salt and pepper to taste

Directions

1. Season both sides of the chicken with salt and pepper. Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don't overcook or you'll have dry chicken (if you have a thermometer, cook until 165 degrees F). Remove to a plate and cover to keep warm.
2. Add the butter to the pan and melt over medium heat. Stir in the shallot, mushrooms, salt, thyme and garlic. Cook, stirring often, until the mushrooms are tender and golden and the liquid has released and most of it has evaporated, 8-10 minutes.
3. Sprinkle the flour over the mushroom/onion mixture and stir while the mixture cooks for 1-2 minutes. Slowly whisk in the broth, adding just a bit at a time and whisking until thick then adding a bit more (this will help the flour to absorb into the liquid and not clump on the mushrooms). Once all the broth has been added and the sauce is smooth, stir in the milk, and simmer the mixture for 5-7 minutes until it is thick and bubbly. Add salt and pepper to taste. Serve immediately over the reserved chicken (this is divine with mashed potatoes).