What's Cookin Wednesday, July 10th

Happy Wednesday a/k/a Hump Day!  We're halfway through the week.  I don't recall if I shared it or not, but on Father's Day, I opted to make a cake that popped up in my Instagram feed that seems to be a WW favorite.  It is a 2-ingredient cake using an Angel Food Cake as the base.  The one I made for Father's Day I used a can of crushed pineapple.  I really enjoyed it but it was a bit sticky.  After some searching on Pinterest, I saw multiple pins for more 2-ingredient cakes using pie filling as the second ingredient.  So, at the request of my son, I made the 2-ingredient cake using strawberry pie filling.  It got puffier than I anticipated and, if I'm honest, I didn't read the recipe that I found on Pinterest very well.  I did not realize that it made more than a dozen.  

Ultimately, I wound up making 2 donut pans and a dozen cupcakes in the muffin pan.  The recipe I originally looked at said it would serve 21, but mine made 24 between the muffin tin and the donut pans.  My family enjoyed them with a little Reddi-Whip.  


I think next I will try them with cherry pie filling and I will use my muffin tin and mini muffin tin.  I think it will make a tasty dessert.  Sometimes you need a little something sweet.







Comments

  1. MaryFranJuly 10, 2019 at 1:50 AM

    The cherry pie filling is the way I always make it!!! So delish!

    ReplyDelete
    Replies
    1. A Long Haired GirlJuly 10, 2019 at 10:39 AM

      Oh good to know! I love cherry pies so I'm hoping it'll help curb that craving!

      Delete

Post a Comment

Popular posts from this blog

My Favorite Instant Pot Recipe is...Collab

Image
  A big THANK YOU to Kim over at  A Girl and Her Phone  for putting together this collaboration!  This time we are doing our favorite Instant Pot recipe.  I will be honest and say that I have not made Fried Rice in the Instant Pot before but it is a family favorite!  I used this  Easy Instant Pot Hibachi Fried Rice  as my guide.  We had brown basmati rice that had already been cooked that I needed to use, as well as some shredded chicken that I had on hand.  Also, I used the veggies from a Stir Fry Teriyaki Kit but not the sauce.  This was definitely a good choice for my crew!  Looking forward to making this again!   Here's how I modified the recipe to make it work for me: Sesame oil - 1Tbsp Bragg Organic coconut liquid aminos - 3 Tbsp Unsalted butter - 1Tbsp Egg(s) - 4item(s) Stir fry vegetables without sauce - 9 cup(s) Cooked brown rice - 4 cup(s) Cooked skinless boneless chicken breast(s) - 8oz I added the sesame oil, cooked down the onions and veggies.  Then added the butter an
Read more

Crocktober Collab: SLOW COOKER CRACK POTATO SOUP

Image
SLOW COOKER CRACK POTATO SOUP Serves 8 Equipment: 6-qt Slow Cooker Ingredients: 1 (30 to 32-oz) bag frozen diced hash browns 3 (14.5-oz) cans chicken broth 1 (10.75-oz) can Campbell's 98% fat free cream of chicken soup 1 (1-oz) package Ranch Salad Dressing mix 1 package (2.8 oz.) of Simple Truth bacon pieces  1 cups Velveeta 1 (12-oz) package whipped cream cheese Instructions: Combine hash browns, chicken broth, cream of chicken soup, Ranch dressing mix, and bacon in a 6-quart slow cooker. Cover and cook on LOW for 8 hours. 15 minutes before serving, stir in cheddar cheese and cream cheese until melted. Use a whisk to get cream cheese incorporated into soup. Here's the link for the original recipe: https://www.plainchicken.com/slow-cooker-crack-potato-soup/ The link to the WW recipe: https://cmx.weightwatchers.com/details/MEMBERRECIPE:63444883a5435c5137cdf3c1
Read more

What's Cookin' Wednesday: Hungry Man Cornbread

Image
  This recipe was my Mom's recipe that she submitted to the PTA years ago when I was in elementary school.  The recipe books were mimeographed and stapled together.  Hungry Man Cornbread (original recipe from memory) : 2 packages of cornbread mix (she used Martha White), prepared according to the package. 1 pound of ground beef, browned (usually with onion) American Cheese Slices Prepare your cornbread according to the package.  Brown your ground beef with onion, if desired, and seasonings of your choosing.  Prepare a 9 X 13 inch pan.  Pour half of your cornbread mixture (or if you prepare them one at a time, put one package of cornbread mix, prepared) in the bottom of the pan.  Top with your ground beef mixture, then top the ground beef mixture with Cheese Slices.  Top all of this with the other half of your prepared cornbread mix.  Cook on 400 for about 20 to 30 minutes until a toothpick comes out clean. Hungry Man Cornbread ( Tracey's way ) I use the cornbread recipe from
Read more