Mandarin Orange Cream Cake

My son always picks this for

his birthday cake in December.

But this cake is awesome in the

summer because the icing is light and creamy.

Mandarin Orange Cream Cake

1 box yellow cake mix

1/2 cup vegetable oil. (I use canola)

15 oz. can of mandarin oranges including juice

4 eggs

Orange Cream Frosting

15 oz. can of crushed pineapple plus juice

15 oz can mandarin oranges drained

1 small box instant vanilla pudding

1  8-ounce container of Cool Whip thawed

Preheat oven to 350-degrees.

Start by preparing the cake pans.

I use two 9-inch round pans to make

a two-tiered cake, but you can make a 9 X13" cake.

If you need to remove the cake from the pan

to make the round layer cake,

rip off two sheets of waxed paper.

and stack them one on top of the other.

Trace around the bottom of

the cake pan you are using.

Cut out the two rounds

of waxed paper at the same time.

Place a waxed paper round

into the bottom of each cake pan.

Spray with Pam over the

waxed paper and sides of the pan.

Now mix up the cake ingredients in a large bowl.

The electric mixer will pulverize the mandarin

oranges and that's fine and yummy.

Divide the batter

among the two prepared pans

and bake according to the directions

on the cake mix box.

Allow cakes to cool about one minute,

then run a knife around the edge to loosen.

Place a cooling rack over the top of the pan...

Then, using oven gloves, flip the cake over

onto the rack and lift the pan.

The cakes will easily slide out.

Now, peel off the waxed paper.

While the cakes cool completely

whip up the cream frosting.

Mix together the fruits.

Add the pudding mix.

Use a large spoon to fold in the Cool Whip.

To frost the cake,

lay three small sheets of waxed paper onto

your cake plate as shown:

Place the first layer on top.

Spread with the orange cream.

Place the second layer on top and

frost the entire cake with the orange cream.

Carefully slide out the waxed paper

and you will have a clean cake plate.

I love seeing that smile

when Sonny sees his

Orange Cream cake!

Cornbread Casserole

This recipe is a family favorite at

Thanksgiving and Christmas.

Cornbread Casserole:

1 box Jiffy Corn Muffin Mix

1 can whole kernel corn drained

1 can creamed corn NOT drained

8 oz. sour cream

2 eggs slightly beaten

2 sticks of butter melted

Bake at 350-degrees for 50 minutes to one hour.

Drain the full kernel corn, but NOT the

creamed corn.

Stir sour cream into the corn bread mix in

a large bowl.

Mix in the two eggs.

Add the melted butter...

The creamed corn...

and, the full kernel corn and mix well.

Spray a 9 X 13 inch cake pan with non-stick spray.

If you are making this ahead to reheat in a microwave

later, use a glass pan like this.

Spread the mixture in the pan and

bake for 50 minutes to one hour

until golden.

We never have any leftovers

of this yummy side dish!

Kettle Corn

I need to start this recipe post with a

WARNING:

This sweet popcorn is highly addictive!

You may find yourself craving it every evening!

I could not keep my hand out of the bowl

long enough to take the above photo.

Kettle corn is popular at fairs and carnivals

here in the mid-west.

It's simply sugar added to popcorn

during the cooking process.

The trick is to NOT burn the sugar.

Kettle Corn

1/2 cup popcorn

1/4 cup vegetable oil (I use Canola.)

1/4 cup white sugar (use brown sugar for a caramel corn taste.)

Dump the popcorn into a medium

sauce pan.

This is actually our POPCORN pan:

Add the oil and heat over...

here's the important trick here:

MEDIUM heat.

I usually pop corn at medium/high heat...

but after scorching several batches with the sugar...

learn from my mistake..

MEDIUM!

When the oil starts to sizzle

and the kernels look ready to POP...

Sprinkle on the sugar.

Immediately lift the pan from the burner

and swirl the sugar into the hot oil.

Put lid on the pan and set it

back on the burner until you hear it

starting to pop.

Lift pan and swirl again.

Do the lift and swirl several times

until the popping slows down.

Immediately pour into a large bowl.

Let it cool slightly...the sugar is HOT.

Especially important when serving this to children.

Gotta go finish off my big bowl.

Later...

photographysaginaw.com

Caesar Salad

I am posting this recipe because

we have eaten it for dinner the past

three nights at my husband's request.

He LOVES Caesar Salad!

This dressing recipe is AWESOME!

Caesar Salad Dressing

1/3 cup mayonnaise

1 tea. minced garlic

1 tea. Worcestershire sauce

1 anchovie packed in oil in a can

olive oil 'til smooth

Salad

Romaine lettuce

Freshly grated parmesan cheese

Croutons (I'll show you how to make your own.)

Add grilled chicken to make a meal.

In a food processor...I use my mini,

add the anchovie to the mayonnaise.

I know what you're thinking...

Anchovies????  Ick!!

PLEASE use the anchovie even if you

hate fishy fish.

It doesn't taste like fish in this recipe...

it adds an amazing bite to the

dressing and it's just not a real

Caesar without it.

You can find cans of anchovies in the

aisle with

canned fish by the tuna.

add the minced garlic...

Add the Worcestershire sauce.

Blend this WELL...

then slowly add olive oil until

the dressing is the thickness you like.

Refrigerate until ready to serve.

To prepare salad,

cut  Romaine lettuce into bite-sized pieces

and sprinkle in freshly grated parmesan

cheese.

I first pound chicken breasts until thin,

 brush them with Italian dressing

and toss them on the grill.

Cut into strips.

You can use store-bought croutons,

but making them yourself will

GREATLY enhance the salad!

Croutons

Any crusty white bread

olive oil

Italian seasoning (Found with spices.)

Kraft Parmesan cheese in green canister

Bread is best to use for croutons

when it's starting to stale.

Cut it into chunks like this:

Put the cut bread in a large mixing bowl

and drizzle with olive oil.

Sprinkle heavily with Italian seasoning

and garlic powder.

Sprinkle with the Parmesan cheese

and give the croutons a good toss to coat

evenly.

Spread on a foil covered cookie sheet.

Dab any dry croutons with a bit of

olive oil.

Bake croutons at 350-degrees

for 10-13 minutes or until crispy and golden.

Cool before adding to salad.

Toss it all together with the dressing

before serving.

Looking at that mouth-watering photo...

we may have to have this for a FOURTH night!