RSS Feed

Tag Archives: simple

One-Bowl Chocolate Cake

Posted on

This is a very simple chocolate cake but I daresay it might be even better then my previous favorite. It is incredibly moist and so tender, with the perfect amount of chocolate flavor. It is a perfect cake to whip up when you don’t have time for a fussy recipe, and who needs fussy when simplicity brings such deliciousness? I hope you try it.

One-Bowl Chocolate Cake

Printable recipe

Printable recipe with picture

2 cups all-purpose flour

2 cups sugar

1/2 cup baking cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, lightly beaten

1 cup canola oil

1 cup buttermilk

1 cup hot water

Frosting of your choice

Colored sprinkles, optional

Preheat oven to 350°. Grease a 13×9-in. baking pan, or spray with cooking oil. In a large bowl, whisk the first six ingredients. Stir in eggs, oil and buttermilk. Add water; stir until combined.

Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost cake. If desired, decorate with sprinkles.

Chocolate Buttercream Frosting: In a large bowl, beat 1/2 cup softened butter until creamy. Beat in 2 cups confectioners’ sugar, 1/4 cup baking cocoa, 1-1/2 teaspoons vanilla extract and 3-4 tablespoons 2% milk (I used heavy cream) to achieve desired consistency.

*Veronica’s notes: I sifted my dry ingredients since my cocoa powder was really lumpy. If you find yourself in the same boat, with big clumps of cocoa powder in the dry ingredients that won’t mix out, I would suggest sifting so you don’t have any clumps.

Recipe source: Taste of Home

Simple Strawberry Jam {No Pectin}

Posted on

Strawberries were $1.25/lb a couple weeks ago, so I got more than I usually would to make some jam.  Ever since I made raspberry jam and realized how good homemade is, I don’t tolerate store bought very well.  Bonne Maman is the only thing I’ve found that even comes close, and why pay $4 for a jar of delicious jam when you can make your own for less than $1 a jar?

So I made a simple jam, and it’s just amazing how boiling few ingredients can make something so delicious.  It is the concentrated flavor of perfect, sweetened & ripe strawberries, and pretty much makes everything you put it on taste like heaven.

The second best part is it’s so easy to make! The butter in it keeps it from foaming, so you don’t need to skim it, and you don’t have to boil the jars after filling them.  Perfect for a lazy (or first time) canner like me.

Simple Strawberry Jam

Printable recipe
Printable recipe with picture

2 lbs strawberries, stemmed & hulled
2 cups sugar
1/4 cup lemon juice
1 tablespoon butter

Combine all ingredients in a large saucepan and heat over medium-high heat while mashing with a potato masher. Mash it as smooth or chunky as you like, and continue to stir the mixture while boiling it. Boil until the jam reaches 220 degrees, or until it gels up when you put a spoonful on a frozen plate and stick it in the freezer for a minute. You’ll know it’s getting there when it turns from watery to starting to get thick and coating your spoon. Using a funnel (this is my favorite for canning), pour into sterilized jars, then screw on the lids and allow to sit until sealed. Jars may be stored in refrigerator for up to a month. For instructions on how to can the jam to keep it at room temperature for up to a year, click the recipe link below.

Recipe source: adapted from Sweet & Savory by Shinee

Oh, and if you’re interested, the bread I used for my photos is non-alcoholic honey beer bread. Made the Buttery Soft Beer Bread with a bottle of non-alcoholic beer (Beck’s) and used local raw honey in place of sugar. So good!

Potato, Onion & Spinach Hash

Posted on

This is something I threw together to use up a few things before they went bad, and ended up with a plate of magics. Weeks later, we are still eating this once or twice a week and is one of Joshua’s favorite meals.  I’ve never been very much of a potato person, but man, you can’t hardly beat crispy seasoned potatoes dipped in runny egg yolk.

Potato, Onion & Spinach Hash

Printable recipe
Printable recipe with picture

1 medium potato
2 thick slices of sweet onion
1/2 cup fresh spinach
Extra-virgin olive oil
Garlic salt & pepper to taste

Pierce the potato through the middle with a knife and microwave for 3 minutes, or until tender all the way through. Meanwhile, dice the onion. Once the potato is cooked, put a skillet on medium-high heat, and cut the potato into small cubes, removing the peel if you wish. Once the skillet is hot, add a generous swirl of olive oil to the pan, along with the potato and onion. Stir to coat with the oil, then sprinkle with garlic salt and pepper to taste. Allow to cook without stirring until golden brown on one side, then stir, trying to turn over as many of the pieces as possible. Allow to sit again until golden brown, then add the fresh spinach and cook for a few more minutes, until wilted and soft. Serve hot with eggs, or as a side dish.

Sweet Salsa Slow Cooker Meatballs

Posted on

I hope everyone had a wonderful and safe Independence Day!  It was the best 4th of July of my whole life, and hands-down the best day Joshua’s ever had period. I want to share some photos but will be doing that tomorrow.

Today I have a simple crockpot meal that is great any time of year, because in summer, it doesn’t heat the kitchen, and in winter, it’s just nice to have something hot and ready at the end of a cold day.  I got this recipe from my friend, Holly, who actually had posted it in response to a mutual friend’s request for crockpot recipes on Facebook. I nabbed it and made it soon after because I’d just made my own apricot jam.  These were very satisfying and tasty.  Hope you enjoy, and stay cool!

Sweet Salsa Slow Cooker Meatballs

Printable recipe
Printable recipe with picture

1 (26 oz) bag frozen meatballs
3 bell peppers in different colors, sliced (optional)
1 (24 oz) jar salsa
1 (18 oz) jar apricot preserves

Place the meatballs in the bottom of your slow cooker and layer the bell peppers over, if you’re using them.  Whisk the salsa and apricot preserves together in a bowl, and pour over the top.  Cover and cook on low until heated through, 6-8 hours. Holly suggests serving over rice or with mashed potatoes and green beans.

Recipe source: adapted from Holly W.

Blackened Chicken with Roasted Garlic Alfredo

Posted on

Dennis is a huge fan of blackened meat.  And by blackened, I don’t meant burnt (that would be me that likes burnt meat), I mean meat that’s been rubbed with spicy blackening seasoning.  So when I ran across this recipe, I knew it would be perfect for Father’s Day.  It was perfectly suited for him, is impressive, but simple to prepare, which is pretty much a requirement for all the recipes I make these days.  It was incredibly delicious, and I would make it again, and again, and again.

Blackened Chicken with Roasted Garlic Alfredo

Printable recipe
Printable recipe with picture

2 boneless skinless chicken breasts
Olive oil
1 tablespoon blackening seasoning
1 (10 oz) container Buitoni Light Alfredo sauce
1 tablespoon roasted garlic
8 oz bowtie pasta, cooked to al dente & drained

Drizzle olive oil over chicken breasts to lightly coat. Sprinkle blackening seasoning liberally over both sides of the chicken. Heat skillet on medium-high and cook chicken 3 minutes on each side. While chicken is cooking, heat Alfredo sauce and roasted garlic. Add pasta and toss; divide between two dishes. Slice chicken and place on top of pasta. Sprinkle with Parmesan cheese, if desired.

Veronica’s notes: In a pinch, you can sprinkle in some garlic powder to taste instead of the roasted garlic.  Also, Bertolli’s jarred light alfredo works great for this recipe if you can’t find the fresh stuff.

Recipe source: Plain Chicken

Here’s the card I made for Dennis this year.  It may be my favorite card I’ve ever made. :) He loved it!

Chicken and Dumpling Casserole

Posted on

Chicken & Dumpling Casserole | veronicascornucopia.com

Although the first day of spring has come and gone, it’s been chilly and blustery here in Kansas, so I thought I’d share this warm and delicious casserole for everyone that’s still eagerly awaiting spring before it’s hot and sweltering and nobody wants to bake a casserole. This is pure comfort food and perfect to warm the soul on a chilly day.  It’s very quick and simple to make, which is good if you have a baby that has decided that if you aren’t holding him or playing with him or taking him on a stroller ride, he isn’t happy, because you won’t have to listen to him scream for very long  before dinner is in the oven. ;)

Chicken and Dumpling Casserole

Printable recipe
Printable recipe with picture

3 – 4 cups cooked chicken, cut into bite sized pieces (use rotisserie chicken if desired)
4 tablespoons butter
1 cup milk
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 cups chicken broth
1 (10.75 oz) can cream of chicken soup

Preheat oven to 400F. Place butter in 9″ X 13″ baking dish and place in oven while it’s preheating. Once butter is melted, you can remove the pan to continue with the recipe, or let it cook a little to brown it and add an extra dimension of flavor. Be sure to watch it if you decide to let it brown because it can go from nutty to burnt pretty quickly.

Remove pan from the oven and sprinkle prepared chicken over the top of the butter. In a medium bowl, whisk together milk, flour, baking powder and salt. Pour over the chicken, but do not stir. In same bowl, after scraping out as much flour mixture as possible, whisk together chicken broth and cream of chicken soup. Pour that over top of casserole; do not stir.

Bake uncovered for 35 – 45 minutes. When done, the top will be beautifully browned and bubbly around the edges.

Yield: about 6 servings

Veronica’s notes: I boiled a whole chicken for this recipe. It was about 5 lbs and I covered it with water in a stock pot and added a teaspoon of salt, boiling for an hour or two. I forgot to set the timer so I really don’t know how long I boiled it because I was so busy with the baby- lol. If you make it this way, it’s very economical, and you automatically make your own broth to use in the recipe.

Recipe source: The Better Baker

Really Great Spaghetti & Meatballs


Growing up, I practically lived on spaghetti.  It was the one “junk” food my Mom allowed us to eat (junk because it wasn’t whole wheat spaghetti).  Therefore it’s what I ate most of (because I hated health food)!  Spaghetti with Ragù sauce – I loved it.  But the best was when I made meatballs to go with it, which was a special treat because we didn’t do a lot of meat in our house.  I remember one time I was cooking my famous spaghetti & meatballs dinner for the family when I was about twelve and they all left me at home to cook while they went to the health food store.  I didn’t really love the health food store, but I still cried into my meatballs because I didn’t want to be left out.  Meanie old Davis family! haha

Anyway, this recipe is a lot different from the one I made growing up, but my recipe was little more than ground beef mixed with tons and tons of garlic powder, salt and pepper, rolled up and cooked in a skillet before being added to a pot of pasta with Ragù sauce on it.  I will always love meatballs made that way because that’s how I ate them growing up and have a fondness for it, but honestly these are better, the best I’ve had, actually, and I love the cooking method.  You don’t have to cook them separately, you just plunk them into the sauce and let it simmer away!  So simple.  It also makes the meatballs more tender and moist to cook them this way, and the flavor of the sauce and the meatballs both benefit from cooking slowly together.

The sauce is a very simple recipe and so, so good.  The amount of black pepper gives it a bit of a spicy kick so I’d cut it by half if you don’t like heat.  This is now my go-to spaghetti sauce (I’ve made it twice in the last week) and I hope you’ll give it a try!

Really Great Spaghetti & Meatballs

Printable recipe
Printable recipe with picture

Sauce
2 tablespoons olive oil
1/2 cup finely chopped onion
3-4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 tablespoon dried oregano
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper

Meatballs
1 egg
1 lb lean ground beef
1/3 cup Italian breadcrumbs
1 1/2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper

1 (1 lb) package spaghetti

Remove ground beef from the fridge to allow it to come to room temperature while the sauce cooks.

Heat the olive oil in a large stock pot over medium heat. Swirl to coat the bottom of the pan to coat. Add the onion and garlic and saute, stirring occasionally, until browned, about 7 minutes. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.

Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined. Add the remaining sauce ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Reduce the heat to the lowest setting, cover the pot, and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.

Make the meatballs: Lightly beat the egg in a large mixing bowl. Break apart the beef as best you can into the bowl and add the remaining ingredients. Use your hands to mix together until well incorporated, trying not to overmix, which could render your meatballs more tough. Shape the meat mixture into 12 balls (I always get 13), each about 1 ½ inches in diameter. Drop them into the sauce, stir gently so that they’re all covered in sauce. It might look like there’s only enough sauce for the meatballs and there won’t be enough for pasta, especially if you’re like me and love your sauce, but trust me, there’s enough. Let them cook, covered, for about 1 1/2 hours over low heat, stirring occasionally to prevent burning.

Once the meatballs are done, cook your spaghetti to al dente according to the package directions, drain, pile some onto plates, and top with sauce and meatballs.

Veronica’s Notes: your tomatoes matter. I bought very cheap tomato puree (and tomato paste, for that matter) from Aldi that was excellent but found that Walmart’s brand, which is higher in price, was horrible by comparison. Buy good tomatoes or you won’t have good sauce. Also, the original recipe used mint in the meatballs instead of parsley and I just wanted to mention that in case you’d like to try it.

Recipe source: Can You Stay for Dinner

Key Lime Pie


So happy to return today for the Secret Recipe Club‘s Group C reveal day!  Life has been keeping me pretty busy, but I’ll talk about life another day.

Today I need to tell you about this Key Lime Pie.  This amazing key Lime Pie.  I was assigned to Mother Thyme‘s blog this month, which is a new-to-me blog, and I was really excited to peruse it.  Jennifer’s blog is attractive, organized (yay for a recipe index!), and her photos are beautiful, so it was a real treat!  Not to mention that most of the recipes are her own creations!  I truly admire bloggers like Jennifer who mostly post their original creations, since I find that difficult, personally.  My creations are very rarely blog-worthy. LOL!

So when I ran across this key lime pie recipe, I was excited because Dennis loves Key Lime Pie and I’ve been wanting to make him one for a long time, but I was also very skeptical.  The main ingredients are sweetened condensed milk and lime juice.  And it only calls for for 9 minutes of baking.  I thought it was mis-typed, and eggs and extra baking time were missing.  I mean, how can two very liquid hardly-baked ingredients make a thick, creamy filling?

So I searched online recipes and found some similar ones that didn’t even require any baking.  What?  Really?  Wouldn’t this make soup pie?

I decided to give it a go, and I’m so glad I had faith in Mother Thyme!  This is kitchen science, folks, and utterly fascinating.  Apparently when the acidic lime juice is combined with the condensed milk, it thickens it, because as soon as I whisked it in, the two liquids turned into a thick, pudding-like filling.  Amazing!  After just two hours, it was ready to slice, and I didn’t even bake it at all!

The taste?  Just as amazing as the magical thickness.  Perfect balance of sweet and tart!  I’m just so excited by this pie, you guys, you don’t even know.  It’s so easy to make, so magical, and so delicious.  You could even say…it’s magically delicious.  :)

I made it a little festive by adding some food coloring to intensify the green (it’s really more ivory without the food coloring), and added shamrock sprinkles for a St. Patrick’s Day look.  This would make a nice change for a St. Patty’s day dessert since most of them feature booze and/or mint.  But even if you don’t try it for a holiday (would also be cool for Christmas with red sprinkes!), it’s great any time of year–especially spring and summer.  Dig in!

Key Lime Pie

Printable recipe
Printable recipe with picture

Crust
1 1/2 cups crushed graham crackers
5 tablespoons melted butter
4 tablespoons granulated sugar

Filling
3 (14.5 oz) cans sweetened condensed milk
2 drops green food coloring + 1 drop yellow (optional)
1/2 cup sour cream
1 cup key lime juice (or regular lime juice)
2 tablespoons freshly grated lime zest (from about 2 large limes)

Garnish
Whipped cream or Cool Whip
Extra lime zest or sprinkles

Preheat oven to 350 degrees. Mix crumbled graham crackers, butter and sugar in a 9” spring form pan or a deep dish pie plate and firmly press evenly over bottom and sides of pan. Bake for 8 minutes. Let cool before adding filling.

Meanwhile, combine sweetened condensed milk and food coloring if desired, mixing until totally blended. Add the sour cream, lime juice and lime zest and whisk until thickened and completely incorporated. Pour mixture in to cooled crust and refrigerate 2 hours or until ready to serve.

If desired, just before serving, pipe whipped cream around the edge of the pie (I used Wilton tip 1M) and garnish with some extra lime zest or festive sprinkles of your choice.  Or you can just serve with a dollop of whipped cream on top.  Refrigerate leftovers.

Veronica’s note: never mind my shallow pie dish, do not use a regular pie dish or you will have too much crust and filling, as I did (I made a second small dish of pie with my leftovers). Do as I say, not as I do. ;)

Recipe source: Mother Thyme

You can see all the other Group C SRC recipes by clicking the linky man below:



Balsamic Vinegar & Garlic Glazed Flat Iron Steak

Posted on

I have a significant backlog of recipes waiting to be blogged, but I made this one yesterday and two things prevailed upon me to post it immediately:

1) This week’s BSI (blogger secret ingredient) is beef so this is perfect timing to submit it for the contest, and

2) It’s so delicious, I couldn’t wait!

Fish aside, I’m not much for meat.  I’ll put a bite on my plate, then fill the rest with dessert vegetables and potatoes, etc.  Then I usually share what little meat is on my plate with Jessie.  But this steak was so delicious I was sneaking bites of it from the platter before Dennis came home and almost couldn’t stop myself.  Between us, we ate an entire 1-lb flat iron steak in one sitting.  It was just incredible.

Dennis was beside himself.  “How did you get it so juicy?  What did you do to this?  This is so good.  What did you put on it?  THIS is the best steak I’ve ever eaten.”  “Even over the steak au poivre?” I asked.  “Yes, even over that one.”  An hour after eating, Dennis looked over at me and said, “That steak was really, really good.”

This recipe was inspired by my friend, Suzie*, who shared a recipe for Balsamic & Garlic Glazed Strip Steaks with me last summer.  At the time, I knew my hubby would love it but I didn’t think I’d ever use it.  Then I happened to pick up a flat iron steak because it was on sale and because I’d never heard of it before.  I had NO idea what I was going to do with it so I searched all the recipes I had for steak to get some ideas, and found Suzie’s.  The marinade was just PERFECT for this steak.

*Suzie just started her own food blog this week!  If you’ve been reading long, you’ve seen many recipes on my blog from her.  She’s a great cook with a great sense of humor.  Check her out here!

Flat iron steak is the second most tender cut of meat, next to the tenderloin, and that obviously helped with the resulting steak.  The acid from the balsamic vinegar also tenderizes it a bit during the marination process, so you’re left with an incredibly juicy and tender piece of meat.  The marinade is simple but just perfect.  I couldn’t believe how delicious it made the meat!

Balsamic Vinegar & Garlic Glazed Flat Iron Steak

Printable recipe
Printable recipe with picture

½ cup balsamic vinegar
1/3 cup olive oil
3 large garlic cloves, minced
1 (1 lb) flat iron steak
Kosher salt
Fresh ground black pepper

In a small bowl, whisk together balsamic vinegar, olive oil and garlic. Reserve ¼ cup marinade and pour the rest in a large Ziploc bag. Put the steak in, press out the air and zip it up. Let rest at room temperature for 30 minutes to 1 hour before grilling.

Meanwhile, light your charcoal mound in the grill (yes, I was grilling yesterday-the weather was so nice!) and then spread the coals out once the fire dies and they get ashy around the sides. Remove steak from bag, discard marinade. Salt and pepper steaks. Grill covered for ten minutes on each side for medium-well, brushing with extra marinade while it cooks.

Set grilled steak on a platter, tent with foil, and let rest for 5 minutes so juices can recirculate throughout the meat. Enjoy!

Recipe source: adapted from Suzie S.

How To Make a Splatter-Proof Recipe Binder

Posted on

A couple years ago I got sick of the huge collection of recipes I had in different locations throughout my house.  A file in the filing cabinet marked “recipes.”  A couple binders with uncategorized hole-punched recipes that were falling out and splattered with batter and grease because I used the recipes so often.  A stack of them on my computer desk.  Fed up, I finally made a binder to keep my favorite tried-and-true recipes in.  The ones I make over and over again and want easy access to.

My friend, Teri, has a binder very similar and I just copied her idea to create my own.  I recently made a starter binder for a friend’s housewarming and took some pictures of the creation process so I could share this idea with you.

Supplies:

1 Presentation View Binder
Transparent Page Protector Sheets
Adhesive Index Tabs
Recipes printed on 8 1/2″ x 11″ paper

For this project, I like to use a binder that has a transparent sheet over the top so you can put a “Title Page” inside of it, of your own design. Using page protector sheets to hold the recipes works well for recipes you use often, because the clear plastic protects the recipe. If you splatter it, you can just wipe it clean before returning the recipe to the binder.  It is also more durable and the holes won’t tear as easily as a paper with holes punched in it.

First, write your recipe categories on the paper tabs that come in the index tabs box. Most everyone will use different categories, depending on the type of recipes they use.  For instance, I not only have a “Desserts” category in my own, but also divided desserts into three subcategories: cake, pie, and cookies.  These are the basic categories you might want to include, adding more if you need to:

Breads
Breakfast
Appetizers & Snacks
Soups & Salads
Main Dishes
Side Dishes
Desserts
Etc. (for beverages, condiments, etc.)

Slip the papers into your tabs and then arrange them in the order you want them to appear in your binder. Put enough page protector sheets in the binder for all the tabs. Remove the backing from the first category you want to use and slip it over the side of the first plastic sheet at the very top, then squeeze so it sticks.

These are quite easy to remove if you mess up or want to change how high or low the tab is positioned, so don’t fret if it’s not exactly how you want it. Gently pry it off and adjust it. Repeat the process with the remaining tabs, placing each one on the sheet below the last and a bit lower on the side so it shows beneath the tab before it. Soon you will have a binder that looks like this:

If you like, you can create title pages for each recipe category, as I did. I searched for images using Google, then copied the ones I liked into a Word document and used the same font that I used on the front of my binder to type the category title below the photo.

To create the title page, I did the same thing and searched for a picture I liked (I remember searching for cooking related coloring pages and liked the old-time feel of the one I chose). For the side title, I printed it in a Word document in landscape format in the middle of the page, then folded it to fit the pocket, and with much wailing and gnashing of teeth, I finally managed to get it in. It is difficult to get a paper in that tight spot, so you definitely want to use a folded paper for its sturdiness, or cardstock.

All that’s left is to fill the binder with recipes!

I have this slow cooker enchilada chile recipe posted here.

I put my blank page protector sheets in the front of my binder, before the recipes so that when I want to add a new one, I slip it in, then put it in the correct spot in my binder. I give each recipe its own sheet to make it easier to alphabetize them, therefore they are easier to find, but eventually I will have to start putting two recipes into each protector sheet (one facing forward, one backward) so that it doesn’t get too thick.

That’s about all there is to it! Very simple and quick.  What system do you use for organizing your recipes?  I also have about a million and a half saved to my computer into folders with different recipe categories!

%d bloggers like this: