whole Wheat English Muffin pizza

I tried this mini snack pizza the other day and it was good to me.  i am trying to stay away from regular white flour products .

Ingredients:

1 whole wheat english muffin

ragu pizza sauce

pepperoni

cheese of your choice ( I only had pepper jack when I made this pizza)

Directions:

toast the two halves of the muffin

add pizza sauce

add cheese and pepperoni

Broil in toaster oven until cheese melts.



Chow Fun

CHOW FUN

There was a little family snack shop in Kihei, Maui, Hawaii that has since closed but for years hubby and I would go to this little snack shop that was attached to the little grocery store at the entrance to Kihei and it was located right on the main road to Kihei before the new highway was built behind the old road.  We used to get this chow fun that was served in a foam cup and get us a great cheeseburger sammie and soda and head across the street where the ocean was and enjoy this wonderful chow fun and burger and watch the fishermen fish off the old Kihei pier and also watch the swimmers. Good memories...

since moving to Vancouver, Wa in 2008 I looked all over for chow fun noodles but couldn't find any so I used the noodles I could get and here is MY rendition  of Suda Store's chow fun!

Ingredients

1 pkg	fettuccnini noodles
md	piece of pork
1/2 pkg	bean sprouts, fresh
1 bunch	leaf onion( green part) sliced
1/2 tsp	salt/pepper (to taste)
	shoyu sauce ( i use aloha brand)
	hot sauce
3 Tbsp	peanut oil or canola oil
SEASONING FOR PORK RUB
	salt and pepper
	garlic powder

Directions

1

take the pork and rub it with salt/pepper/garlic powder.

2

Place the meat in a pan and cover with foil and let it bake until the consistance you would do for making BBQ pork. When done remove from oven.

3

Follow the cooking instructions on package of fettuccini noodles.. when cooked take out and drain well.

4

Next step is to chop up those leaf onions (green part) set aside

5

When the pork has cooled chop it into bit size pieces and set aside.

6

Get out your wok and add some peanut oil and when hot add the pork and then the noodles mixing well

7

Next add the bean sprouts and leaf onion.

8

add the salt and pepper (to taste)

9

I use two wooden spoons to lift the noodles and make sure all is mixed well. so when you lift the chow fun out to put in a bowl you get meat,veggies and the noodles.. know what I mean?

10

When the chow fun is in the serving bowl add the shoyu to your taste as well as the hot sauce..You can leave out the hot sauce but we like it in ours.And if you care to.. make some cheeseburgers to go with the chow fun and don't forget the soda pop too!!

Brunswick stew

Brunswick stew

I usually use beef,pork and chicken for this stew but didn't have stew meat so used just the pork and chicken.  this is so good served with southern corn bread!!

Ingredients

	pork,diced
6	chicken tenders,diced
3 md	potatoes, diced
1 c	carrots, (i used baby carrots)
1 1/2 c	lima beans
1 can(s)	creamed corn
1 can(s)	diced tomatoes
1 c	shredded cabbage
1 1/2 c	sliced okra (size used for fried okra)
sm	onion,diced
SEASONING
	chicken grandules
	worstershire sauce
	garlic powder
	shoyu sauce
	catsup
	baby rays bbq sauce
	salt and pepper
	hot sauce Directions 1 Fill your pot with water and add the pork and chicken and cook until done. 2 Remove meat from broth and dice pork and the chicken and return back to the pot with broth. 3 add the veggies and seasoning... I taste as I go to get it the right taste. Starting with a little and adding a little more tlll I get it the way it should taste. 4 I set the heat to medium low and let it gently cook till ready to serve. a couple hours more or less on the slow heat.

Baptist Pound Cake

I found this recipe online .  the recipe called for using all purpose flour but since I am trying to stay away from all purpose flour I thought I would try it out using white whole wheat flour and also using baking splenda in place regular sugar.

I also added a little frosting on top that wasn't in the original recipe using some sugar free chocolate with a little milk added to it when I melted the chocolate to make it thinner to spread.

BAPTIST POUND CAKE

2 sticks of butter

3 cups of sugar

1/2 cup crisco oil

cream the above until light and fluffy

ADD 6 eggs ..one at a time beating well after each addition.

3 cups all purpose flour

1 tsp baking powder

1 cup milk

1 tso vanilla

1/2 tsp each almond,lemon orange extract

Sift flour and baking powder together and add alternatley with milk beginning and ending with flour.

beat well,scraping sides and bottom of bowl well.

Pour into a well greased and floured bundt pan and place in a cold oven.

turn oven to 350 degrees and bake 1 1/2 hours. 

do not open oven while baking.

Opel's chocolate Stack Cake

Today I made this cake from a recipe on a foodie site I belong to and the recipe is from Bea Liles.  She cautions about the icing being thin but eventually will harden up .  As you can see in this picture the icing was placed on the top layer and dribbled down to the plate but I kept spooning it back up till it did eventually harden up as its supposed to do.  because I used 9 inch cake pans I only got 8 thin layers of cake where as she used 8 inch pans and got 10 layers of cake.

While this cake was sitting waiting for me to keep scooping the frosting on the top of the cake I went to do something and a big ol rat came and cut a big piece so this cake may not look beautiful but it sure was good. And eventually all that frosting was scooped on top of the cake (after hubby  aka big ol rat) had him some and it was  hardened enough to stay put!  LOL

Ingredients

2 c	all-purpose flour
1 c	self-rising flour
1 1/4 tsp	baking soda
1/2 tsp	baking powder
4	eggs, room temperature
2 c	granulated sugar
1 1/2 c	buttermilk
3/4 c	vegetable or canola oil
1 tsp	pure vanilla extract
CHOCOLATE ICING:
3 c	plus 1 tbsp granulated sugar
1/2 c	cocoa powder
9 to 10 oz	evaporated milk, undiluted
1 1/2 stk	butter
1 1/4 tsp	pure vanilla extract

Directions

1

Preheat oven to 350. Combine both flours, baking soda and baking powder and set aside.

2

CAKE: Beat eggs in a large mixer bowl and add sugar, stirring to mix. In a seperate bowl, combine buttermilk and oil, mixing well. Add flour mixture and buttermilk mixture alternately to egg mixture, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla. Pour 2/3 cup batter into greased and floured round cake pans (I use 8" pans). Bake at 350 for 8 minutes or until layers begin to brown around edges. Allow to cool in pans 5 minutes, remove cake from pans and stack layers, placing a paper towel between each layer. Repeat with remaining batter until 10 layers are baked. PLEASE NOTE: Prepare icing after layers are baked.

3

ICING: Combine sugar & cocoa in a large heavy saucepan. Add milk & combine well. Cook over medium heat, stirring constantly until sugar melts. Add butter, stirring until melted. Allow to come to a boil then continue boiling for 7 minutes. Remove from heat then add in vanilla. Icing will be thin at this point but will harden later. Ice cooled layers while icing is warm.

4

ASSEMBLE: Start stacking layers and be generous with icing between layers because there is plenty. Once last layer is on top, ice generously. Icing will run down the cake, which actually will ice the sides. Keep spooning icing back on top as it puddles.

5

Note: the icing will start to get gooey as it cools but then will harden later.

Directions

1

Preheat oven to 350. Combine both flours, baking soda and baking powder and set aside.

2

CAKE: Beat eggs in a large mixer bowl and add sugar, stirring to mix. In a seperate bowl, combine buttermilk and oil, mixing well. Add flour mixture and buttermilk mixture alternately to egg mixture, beginning and ending with flour mixture, beating well after each addition. Stir in vanilla. Pour 2/3 cup batter into greased and floured round cake pans (I use 8" pans). Bake at 350 for 8 minutes or until layers begin to brown around edges. Allow to cool in pans 5 minutes, remove cake from pans and stack layers, placing a paper towel between each layer. Repeat with remaining batter until 10 layers are baked. PLEASE NOTE: Prepare icing after layers are baked.

3

ICING: Combine sugar & cocoa in a large heavy saucepan. Add milk & combine well. Cook over medium heat, stirring constantly until sugar melts. Add butter, stirring until melted. Allow to come to a boil then continue boiling for 7 minutes. Remove from heat then add in vanilla. Icing will be thin at this point but will harden later. Ice cooled layers while icing is warm.

4

ASSEMBLE: Start stacking layers and be generous with icing between layers because there is plenty. Once last layer is on top, ice generously. Icing will run down the cake, which actually will ice the sides. Keep spooning icing back on top as it puddles.

5

Note: the icing will start to get gooey as it cools but then will harden later.