Friday, October 24, 2008

Quick & Easy Yummy Crumb Cake!!!!

I got this recipe from my friend Michele at work!!!! Her sister makes it all the time so i'm not sure where she got this recipe from but its quick and easy when you are the mood for some crumb cake!!! The only thing i would add is to make extra crumbs ( I doubled what the recipe called for on the crumb mixture because i love the crumb part and felt it needed some more). When the cake is done and cooled off, sprinkle some powdered sugar on it and you are all set. Great for when you have company coming over that you were not prepared for!


1 yellow cake mix (mix as directed)

½ lb. (2 sticks) butter, softened
½ cup brown sugar
2 ½ cups flour
2 tablespoons cinnamon
Dash salt

Bake cake mix in a 13 x 9 pan for approximately 25 minutes at 350 degrees until just set on top (make sure it’s not too soft or crumbs will sink into cake).

Mix crumb mixture and then form into flat balls and place on cake (each ball next to each other) until whole top of cake is covered.

Bake for another 20 minutes. Sprinkle confectioner’s sugar on top when cooled.

Italian Grilled Cheese Sandwich & Quick Creamy Tomato Soup!!!!

Hi Everyone!!!! Was looking for some quick recipes for that down home comfort feeling mood. What better than grilled cheese and tomato soup! YUM! I've included a recipe from Rachael Ray for Italian Grilled Cheese Sandwich's! The Tomato Soup is easy :-)

Tomato Soup Recipe

1 28 oz can of crushed tomatoes
1 cup heavy cream
1 quart chicken stock
salt & pepper
grated cheese

1. Mix together crushed tomatoes and chicken stock and bring to a boil.
2. When soup comes to a boil, stir in heavy cream and add salt and pepper.
3. Let soup cook for about 8 minutes.
4. When soup is done, ladle into bowls and top with grated cheese or any topping that you please

Italian Grilled Cheese Sandwich

Recipe from Rachael Ray


1/2 cup extra-virgin olive oil
1 large clove garlic, cracked away from skin
8 slices crusty Italian bread
1 pound smoked fresh mozzarella cheese, sliced
2 ripe tomatoes, thinly sliced
8 basil leaves, torn

Heat a grill pan over medium low to medium heat. Heat oil and garlic in a small pot over low heat. Brush 4 slices of the bread with garlic oil on 1 side. Place garlic oil side down on the grill. Top with sliced cheese, tomato and basil. Place another slice of bread on top of each sandwich. Brush sandwiches with garlic oil. Press sandwiches with heavy skillet or a brick covered with tin foil. Toast sandwiches on both sides to melt cheese.

Tuesday, October 14, 2008

Stuffed Pepper Stoup

My husband and I are huge pepper fans! Especially Stuffed Peppers!!!!This was my 2nd time making this recipe and it was just as yummy as the first time! Perfect for the Fall as a Hearty Comfort Food! The recipes calls for 1 quart of chicken stock but play with the recipe to make the soup thicker or a little more watered down. The first time I made it I used the entire quart of chicken stock, now this 2nd time I only used about 3/4 of the quart to give it more of a thicker stoup like taste and it was great. The recipe also calls for 1/2 teaspoon of all-spice which i omitted the 2nd time around and I think I enjoyed it more. This time around, Instead of using just green peppers, I used red, yellow and a green pepper. It gave the soup some nice color and is also a little easier on the stomach :-) A nice cheese flavored bread is great to enjoy on the side of this - Asiago is one of my favorites. Enjoy!!!

Recipe from Rachel Ray


2 Tablespoons extra-virgin olive oil (EVOO)

1 1/2 pounds ground sirloin

Salt and Black Pepper

1/2 teaspoon allspice (eyeball it)

4 cloves garlic, chopped

1 large onion, cut into bite-sized pieces

3 green bell peppers, seeded and cut into bite-sized pieces

1 bay leaf

1 quart chicken stock

1 28-ounce can crushed tomatoes

1 cup orzo pasta

12-15 basil leaves, shredded or torn

Grated Parmigiano Reggiano, to pass at table


Heat a medium soup pot over medium-high heat with the EVOO. When oil is hot, add beef and season with salt, black pepper and all spice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.

Stir in stock and tomatoes and bring to a boil.

Then add pasta and cook to al dente, 7-8 minutes.

Turn off heat and fold in the basil.

Serve in shallow bowls with grated cheese on top.

Yields 4 Servings

Just created my Blog!

Hello All!

Just created my food blog and i'm so exicted (thanks to Kira!)!!!! I'll be making my first post today!