Category Archives: From a Mix

Slaw for Fish Tacos

13 Tuesday Apr 2010

Posted by in Entree', From a Mix, Recipes, Seafood

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Photo Source (Betty Crocker)

I don’t often post about entrée’s here, however I thought this one was worth sharing. For all the health food critics out there, this is not a health food, so I’ll just leave it at that. I do normally strive to provide healthy, nourishing meals to my family, and this one was, as long as you don’t look at the processed side of it!

For dinner tonight I stepped out and tried something a little different. I have always wanted to prepare fish taco’s. I had some Mrs. Paul’s Crunchy Fish Sticks (better than some, still not the most nutritious choice), some 6″ tortillas and some broccoli slaw. I did a little research and found a fish taco recipe at Betty Crocker.com. I made my own version, but used the recipe as my base.

I think this kicker was the slaw. It was quick, easy and very tasty. The original recipe called for cabbage slaw, but I almost always substitute broccoli slaw instead. Here’s what it used:

Mexican Slaw for Fish Tacos

  • 1 package broccoli slaw
  • 1/2 cup light mayonnaise
  • 2 – 3 tablespoons milk (skim)
  • 1/2 package prepared taco seasoning

Combine all of the ingredients and mix well. Refrigerate until ready to prepare tacos. *Add milk to desired consistency (mine appeared a little dry).

Truthfully, the list of ingredients aren’t half bad. For the rest of meal, I baked the fish sticks and to prepare the tacos, I warmed the tortillas in an ungreased skillet on medium for about 30 seconds, then folded the sides together to make more of a burrito look.

The tacos went over so well I didn’t even have time to take a photo. The picture above came from the Betty Crocker web site. I definitely will make these again, but will get a picture before they are devoured!

Tropical Angel Food Cake

11 Sunday Apr 2010

Posted by in Cakes & Pies, From a Mix, Recipes

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Looking for an easy dessert that won’t make you feel like you just wolfed down a block of chocolate lead? It won’t get much easier than this one. Only two ingredients lead to a satisfying dessert that you won’t walk away from feeling like you need to head to the gym for an hour. Unless of course the preceding dinner warrants it!

This cake recipe can be found just about anywhere on the web and then some. I haven’t made it in a while and remembered it when choosing a dessert to go with tonight’s seafood (fresh caught fish mind you) dinner. I served it with some leftover Key Lime Pie… very fitting to welcome the warmer weather. I love spring and I love the hints that the weather gives of the upcoming summer season.

Enough jabbering, here’s the recipe.

Tropical Angel Food Cake

  • 1 Box Angel Food Cake Mix
  • 1 (20 oz.) can crushed pineapple

Directions:

Pre-heat oven to 350 degrees. Coat a tube pan, Bundt or 9 x 13″ pan with cooking spray.

Combine the cake mix and pineapple and stir until well blended. Pour into prepared pan. Note, to remove the air pockets that will food big craters in your completed cake, use a long skewer or butter knife and “poke” around in the cake before baking.

Bake according to the box directions as to the pan size you are using. When done, the cake will spring back when pressed. Remove from the oven and quickly turn the pan upside down to cool. Once cool remove from the pan. (This can be done by sliding a thin knife or spatula around the edges of the cake). Serve plain, with whipped topping and/or fresh fruit. Store at room temperature tightly covered.

Notes:

*I have always used either a Bundt pan, or an actual Angel Food Cake pan. I suppose if you used a 9 x 13″ you wouldn’t have to remove it, but you should still turn it over too cool.

*I use Duncan Hines… almost always when using a boxed mix

*You can use pineapple packed in any type of syrup, but to keep the “light” in this cake, I suggest not using the can with heavy syrup.

 

 

 

Tunnel of Fudge…cake (Fudge Ribbon Cake)

07 Sunday Mar 2010

Posted by in Cakes & Pies, From a Mix, Recipes

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Today I was on a chocolate baking frenzy. I woke up early, too early. My body has an internal alarm clock that usually goes off around 4 am. So I took advantage of my time this morning and baked two different chocolate desserts. I needed on for our Bible study, and my oldest daughter was scheduled to bring “something sweet” also.

I spent a lot of time trying to decide what kind of cake I would make. Finding that I was completely out of powdered sugar pretty much sealed the deal on this cake. I would definitely make it again. It was easy to prepare and quite impressive! The cake is from the Eagle Brand milk people. The recipe call for sweetened condensed milk, hence, the reason they have it on their site! (duh!)

I was hesitant about how the “swirl” would take place with the described preparation. I was amazed though at how the cream cheese mixture dispersed all the way through the cake batter to the top of the cake (i.e. the bottom of the pan). There was a nice 1/2″ or so “tunnel” on the top of the finished product. Kudos to the Eagle Brand company for good directions!!!

The changes I made to the recipe were: 1) I used a dark fudge cake mix, and 2) The ganache… remember, I didn’t have any powdered sugar, so I had to compromise. I used a recipe from Anna over at Cookie Madness, one of my favorite daily blog visits. Check her blog out!

Fudge Ribbon Cake (via Eagle Brand Milk)

Cake Ingredients

  • 1 (18.25 oz.) box chocolate cake mix, plus ingredients called for on box
  • 1 (8 oz.) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 tablespoon cornstarch
  • 1 (14 oz.) can Sweetened Condensed Milk
  • 1 large egg
  • 1 teaspoon vanilla extract

Chocolate Ganache (from Cookie Madness)

  • 3 oz bittersweet chocolate (I used Ghirardelli Bars)
  • 1/3 cup heavy cream
  • 1/2 tablespoon corn syrup
  • 1/2 tablespoon unsalted butter

Heat oven to 350ºF. Spray 10-inch fluted tube pan with flour no-stick cooking spray.

Cake Directions:

Prepare cake mix according to package directions. Pour batter into prepared pan.

Beat cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.

  

Ganache Directions:

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving. I set some of the ganache aside and once the first layer cooled, I topped it with some re-headed ganache lending a more decorative look.

**Looking back over this post, I noticed that I made an intial mention of sweets for my daughter… but didn’t mention what it was. I threw together a (lazy) Duncan Hines brownie mix together. It’s nice to have from scratch brownie recipes, but it’s also nice to have a quick fix that tastes great!

Chocolate Turtle Cake (Betty Crocker)

04 Thursday Mar 2010

Posted by in Brownies & Bars, Cakes & Pies, From a Mix, Recipes

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As a last-minute “birthday cake” I found this recipe on my iPhone while working out. Yes, I iPhone while on the elliptical…  Anyhow, one of my apps is a Betty Crocker recipe search. I was looking for a quick easy recipe to put together. I didn’t have a lot of time, or to be honest desire, so this recipe fit the bill. A plus was I had all the ingredients called for.

The recipe is highly rated on the Betty Crocker site. Some of the reviewers noted that the caramel hardened quite a bit once cooled, but I didn’t have that problem at all. The cake is very moist, but not “mushy”. It is very rich too, I do suggest adding whipped topping or ice cream to mellow out the richness of the cake a little. I served the cake warm with vanilla bean ice cream. It was wonderful.

Photo from the Betty Crocker site

(I still have to photograph the dessert and post it, but I dislike posting recipes without pictures to influence you to make it!)

Chocolate Turtle Cake

A Betty Crocker Recipe -

Ingredients:

  • 1 box Betty Crocker® SuperMoist® devil’s food cake mix
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 bag (14 oz) caramels
  • 1/2 cup evaporated milk
  • 1 cup chopped pecans
  • 1 bag (6 ounces) semisweet chocolate chips (1 cup) *I used Ghirardelli dark chocolate discs
  • Ice cream or Whipped cream, if desired
  • Caramel and chocolate topping, if desired
  • Chopped pecans, if desired

Directions:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13×9-inch pan.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low-speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.

Meanwhile, in 1-quart saucepan**, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.

**I microwaved the caramel according to the directions on the bag. It resulted in the same product a saucepan would have.

Birthday Bling & Buttercream

21 Sunday Feb 2010

Posted by in Cakes & Pies, From a Mix, Recipes

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Today my oldest niece is celebrating her 17th birthday and since I can’t seem to sleep until a decent hour, I figured I could throw a cake together for her birthday. So at 5 this morning the oven went to 350 degrees…

I needed something easy, yet fun. I know I won’t win any prizes with this one… especially considering the icing was thrown together at the last-minute and the cake hauled around town all morning, with a maniac driver I might add. But I had fun, and my niece had fun. Hey, we all had fun.

The cake just a good ‘ole yellow cake mix, but the frosting is homemade. It is a classic buttercream (from Wilton), my go to frosting recipe. I’m not even sure I measure the sugar anymore, I just add until I get to my desired consistency. Though I wouldn’t recommend that. I do recommend the taste test. Add sugar until you reach your best taste – that could be extra sweet, or just minimally sweet. I tend to go to extra sweet!

A little food coloring and some Wilton decor later, I have this. Here’s to hoping my niece has a great day!

Classic Buttercream Frosting:

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla, clear if possible
  • 2 – 3 tablespoons milk

Directions:

Mix butter and shortening until creamy. Add vanilla, then add sugar about 1 cup at a time. Add milk until desired consistency.

I know, not much on the directions. For the whole story, check out the recipe at the Wilton site.

Monkey Bread

23 Saturday Jan 2010

Posted by in Breakfast, From a Mix, Muffins & Quick Breads, Recipes

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Monkey Bread

It’s been a while since I posted on Monkey Bread (March of 09 to be exact), but I make it several times a month. With only 5 ingredients, even the simplest of bakers can create it. There are quite a few variations on how to prepare the bread, but I think the end result is almost always the same.

If you are looking for a melt in your mouth/sink to your buns recipe, try this OMG Cinnamon Roll Cake too.

Monkey Bread

Ingredients:

  • 2 rolls (8 count each) refrigerated biscuits
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup brown sugar, packed

Directions:

Preheat the oven to 350 degrees. Spray the inside of a 12″ fluted or tube pan with cooking spray.

Remove biscuits and separate. Slice each into quarters. Combine sugar and cinnamon in bowl or large Ziploc bag. Roll biscuits in cinnamon sugar and arrange in baking pan. (If using a bag, drop several biscuits at a time in the bag and shake to cover.)

Combine melted butter and brown sugar, stir until smooth. Pour evenly over biscuits.

Bake for 28 – 32 minutes, or until the center is no longer doughy. I often lightly cover the pan with foil during the last 10 or 15 minutes to prevent the top from over browning. Another way I check for “doneness” is to tap on the top of the bread with my finger. If it is soft and does not spring back, it needs a few more minutes.

Dark Chocolate Brownie Torte with Ganache

30 Sunday Aug 2009

Posted by in Brownies & Bars, From a Mix, Recipes

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IMG_2480

Torteslice

If you are looking for a quick, easy yet decadent (fool em all) dessert, this one’s calling your name. I have made this before and it turns out wonderfully. I have had a packed schedule all week and while I would love to make a torte from scratch, it just wasn’t going to happen today. So improvising let me here:

Dark Chocolate Brownie Torte with Chocolate Ganache

Brownies:

  • 1 Box Dark Chocolate Brownie mix – 8″ size (I used Ghirardelli)
  • Oil, Eggs and Water as called for on box
  • Zest of 1 Orange

Prepare 8″ round cake pan with cooking spray. Follow baking directions for fudge-like brownies and bake. When done, remove and let cool for 10 minutes then remove brownie from pan to serving dish. Prepare ganache.

Ganache:

  • 1 Bar (4 oz) Dark Chocolate Baking Bar, broken into small pieces (60% cacao)
  • 1/2 cup heavy whipping cream

Place chocolate in small bowl and microwave  in small.

Microwave cream uncovered on high until boiling. Pour over chocolate and stir until smooth.  Cool for 10 minutes, the ganache will thicken. Pour evenly over torte. (You can heat on the stove top as well)

Allow torte to cool completely (or you will need a spoon!) Garnish with orange peel if desired.

Of course, I had already tossed the orange peel when I got to this step, so no decor!

Fresh Strawberry Cake

04 Saturday Jul 2009

Posted by in Cakes & Pies, From a Mix, Recipes

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Strawberry Cake soft

It’s Independence Day 2009. We are celebrating with family and a hot grill. On the menu? Hamburgers, brats and hot dogs of course. Since this is a dessert post, that’s the most I will talk about dinner.

This is a well known cake among cake mix cakes, and I have no lost pride in using one. As always, it is a wonderful finale to dinner.

Fresh Strawberry Cake

Ingredients: 

  • 1 (18 oz) white or yellow cake mix
  • 1 (4 serving size) strawberry jello mix
  • 4 eggs, lightly beaten
  • 1 cup oil
  • 1/4 cup water
  • 1 cup fresh strawberries, slice and mashed

Strawberry Frosting:

  • 1 cup butter, softened
  • 16 – 24 ounces powdered sugar
  • 1/4 - 1/3 cup mashed strawberries

 Cake Directions:

Preheat oven to 350 degrees. Grease or spray three 8″ pans, or two 9″ pans.

Combine cake mix and dry jello powder in mixing bowl, stir to combine. Add oil, water, eggs and strawberries. Mix thoroughly, about 2 minutes on medium. Pour evenly into prepared pans. Bake for 18 – 20 minutes, or until toothpick comes out clean. Cool for 10 minutes in pan then remove to cooling rack.

Frosting Directions:

Combine the butter, sugar and strawberries and beat until smooth. Layer and frost. Store cake in refrigerator for most flavorful results.

Sock it to Me Honey

21 Sunday Jun 2009

Posted by in Breakfast, Cakes & Pies, From a Mix, Recipes

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Sock it to me

The last time I posted (which seems like forever-ago) it was the Honey Bun Cake. In the mean time, I have been very active working at a summer camp. Of the hats I wear there, one is helping in the kitchen. So much of my time has been consumed with feeding 100 plus people three times a day. Back on track though to the Honey Bun Cake. My dad asked me to make something for him to take to church. The class he attends employs what I might consider people of older persuasion (ha ha). So I didn’t want to just give him a 9 x 13 pan to take. Enter the Sock it to Me Cake. Essentially it is the Honey Bun Cake, aka Cinnamon Roll Cake, aka… baked in a Bundt pan. Same cake, more formal look.

I don’t have any internal pictures of the cake, but seeing that I received an empty container, I figured it must have been pretty good. My dad thought sure he’d bring leftovers home… he says most of the time they just “nibble” in his class. I might bake another one, just so I could see what the inside looked like!

I made some very minor alterations on the cake to ensure the moisture in the cake. I don’t know why… it was cleaned out while still warm… but anyway. I shopped around quite a few recipes and thought these changes would be nice. I have underlined my changes.

Sock It to Me Cake

Cake:

  • 1 yellow or butter cake mix
  • 4 eggs
  • 1/2 cup oil
  • 1/4 cup applesauce
  • 1/2 cup sugar
  • 1 cup sour cream
  • 2 tablespoons vanilla (I forgot to add this!)

Filling:

  • 3 tablespoons brown sugar
  • 2 tablespoons cinnamon
  • 2 tablespoons reserved cake mix

Icing:

  • 3 tablespoons butter, very soft
  • 1 1/2 cups powdered sugar
  • 2 – 3 tablespoons milk (more may be needed)

Directions:

Pre-heat the oven to 350 degrees and spray a Bundt pan with baking spray.

Combine the filling ingredients and set aside. Many recipes call for 1 cup of pecans, but I don’t like nuts…

Combine all of the cake ingredients and stir until smooth, (most of the lumps should be gone). Pour one half of the cake batter into the pan and top with the brown sugar filling. Carefully spread the filling over the batter. I try to leave a little space around the outside of the cake. Top with remaining batter and place in the oven. Bake for 50 minutes, slightly longer maybe, but mine was perfect at 50. A toothpick should come out clean.

Let stand in cake pan about 10 minutes then transfer to serving dish. While the cake is cooling, prepare icing. Combine all of the ingredients and stir until smooth. More milk and/or sugar may be added to desired consistency. Before icing, poke holes over top of cake with a thin skewer (this is to let the icing pervade the center of the cake, ensuring moisture). Pour icing over the top.

 Sock it to me 2

Honeybun Cake

07 Sunday Jun 2009

Posted by in Cakes & Pies, From a Mix, Recipes

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Honeybun Cake 

 

This is a quite popular breakfast cake. The availability of a recipe is quite popular too. I have been making this cake for quite some time with the recipe from a Betty Crocker cake mix cookbook. It is also on their website, and on other blogs and sites. You may also see it named cinnamon roll cake (check out the link, great blog!). No matter what, it is a very simple recipe to throw together with very few ingredients. I am going to make it soon with a from scratch cake mix, I just didn’t have a lot of spare time this morning to do so.

 

Oh, one more note. There are some minor variations to this recipe out there in the foodie world. Betty Crocker says to use 2/3 cup oil, others use 3/4 cup oil and some even use applesauce to replace some or all of the oil. I haven’t done the applesauce method with this cake, but I have with others and it lends a very moist cake. As for the oil, I have used both amounts and haven’t seen any real difference. It is personal preference I guess. Betty also adds half the batter then the brown sugar/cinnamon, then tops with the remaining batter. I think it is easier to swirl it, as the batter is very thick.

Honey Bun Cake 

adapted slightly from Betty Crocker

Ingredients:

  • 1 Yellow cake mix
  • 3/4 cup vegetable oil
  • 4 eggs
  • 8 oz sour cream
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/3 cup chopped pecans (I don’t use)
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla

Directions: 

Heat oven to 350°F. Prepare a 9 x 13 pan, or a Bundt pan.

Stir cake mix, oil, eggs and sour cream until well combined. Spread the batter in the pan.

Combine the brown sugar and cinnamon (pecans if using) and sprinkle over the top of the cake. Use a knife to swirl the sugar mixture throughout the batter. Note, the batter is really thick, but the more you swirl, the better your cake.

Bake for 30 minutes or until brown. Remove the cake from the oven and let stand for about 10 minutes before icing. I like to poke holes throughout the cake while warm so the icing can soak into the cake.

For the icing, combine the powdered sugar and milk until smooth. Add more milk or sugar as needed. Add vanilla if desired. (I don’t usually add it). Pour the icing over warm cake and serve.

Honeybun 2