What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Tuesday, April 15, 2014

Peanut Butter Truffle Brownies

Peanut Butter Truffle Brownies
contributed by Anne Evans, originally from Sweet Pea's Kitchen

Brownies
1 cup butter
2 cups sugar
3 eggs
3 tsp vanilla
2/3 cup cocoa powder
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Peanut Butter Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cup powdered sugar
2-3 tsp milk

Ganache Topping
1/4 cup creamy peanut butter
2 cups semi-sweet chocolate chips
1/4 cup butter
2 tbsp heavy whipping cream


For instructions, please visit the original site here.

My directions differ from the blog's: I use a boxed brownie mix for the bottom layer.  I accidentally used cream instead of milk for the peanut butter mix and it was fabulous.

These don't freeze great.  You lose a lot of texture and flavor.  Share with friends instead!!

Tuesday, April 8, 2014

Spaghetti Pie

Spaghetti Pie
contributed by Janelle Nutter

Pie Shell
6 oz spaghetti
2 tbsp butter
1 well beaten egg
1/3 cup grated Parmesan cheese

Filling
1 cup cottage cheese
1 cup Mozzarella cheese, shredded, plus extra for topping

Sauce
1 lb. ground beef
1/2 - 3/4 cup chopped onion
1/2 diced green pepper (optional)
1 (15 oz) jar spaghetti sauce


Preheat oven to 350. Cook spaghetti according to package directions; drain and return to pot. Stir butter, Parmesan cheese and egg into hot spaghetti. Form spaghetti into a "crust" into 10-inch pie plate (or 9x9-inch square baking dish). While pasta is cooking, brown onions and green pepper in small amount of oil until soft. Add meat and brown. Add spaghetti sauce and simmer until thickened. Spread cottage cheese over spaghetti crust. Top with meat sauce. Bake 30 minutes. Top with a handful of Mozzarella cheese and let cheese melt. Let stand 5-10 minutes before cutting.

Thursday, March 20, 2014

Burrito Meat

Burrito Meat
contributed by Janelle Nutter

My mom has been making this recipe since before I could even say "burrito" correctly (I used to say "tobrito," and to this day, my dad now still does).  It's such a versatile recipe -- burritos, nachos, fajitas, tamales, pretty much anything.  And it freezes really well.  I usually make a whole batch and then stick it all in the freezer and don't use any for at least a week.

5 lb. chuck roast (or pork or mix)
3 tbsp shortening
3 small yellow onions, sliced
1 (4 oz) can diced green chilies
1 (15-16 oz) jar salsa
1/4 tsp garlic powder
4 tbsp flour
2 tsp salt
1 tsp cumin
Juice from roast
Water


Slow cook meat with approximately 3/4-1 cup water until done. Let cool enough to touch. Shred with hands, discarding fatty portions. Drain and reserve juice from meat.

Mix flour, garlic powder, salt, and cumin in small bowl; set aside.

Melt shortening in a stock pot or very large skillet. Add onions and cook until they begin to soften. Add green chilies, sauté one minute. Add salsa and flour/spice mix. Cook over medium/low heat until onions are a desirable texture. Stir in meat, mix well. Add juice as needed to moisten meat. Cook about five minutes more.

Can be frozen. Use in burritos, tostadas, nachos, fajitas, omelets, etc.

Garlic Bread Topping

Super Awesome Garlic Bread Topping
contributed by Janelle Nutter

1 cup grated Parmesan cheese
1/4 cup sesame seeds
1/4 tsp garlic salt
1/2 tbsp instant minced onion
1 tbsp parsley flakes
1 tbsp poppy seeds
1 1/2 tbsp celery seed
1 tsp paprika


Combine all in a small bowl.  Mix well.  Store in airtight container.  Makes about 1 1/2 cups mix.

To use: melt butter, spread on bread with a brush or the back of a spoon.  Sprinkle mix over butter, and brown under a broiler.  Or use on salads, baked potatoes, etc.  For dip, use 2 tbsp mix to 1 cup sour cream.

Notes: I just store it in an empty Parmesan cheese container in the fridge. This mix is very adaptable and very forgiving.

Monday, March 17, 2014

Slow Cooker Taco Chicken

Slow Cooker Taco Chicken
contributed by Lisa Lovato, originally from Our Best Bites 

2 (2.25-lbs) boneless skinless chicken breasts
1/2 cup Italian salad dressing (I use Kraft)
1 packet Ranch dressing
1/2 cup water
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp coriander
6-8 cloves smashed garlic (don’t worry about actually chopping it…unless you want to…)
1 tbsp dehydrated onion
Juice of 1 lime
Salt to taste
Chipotle Tabasco Sauce to taste (optional)


For instructions, please visit the original site here.

Southwestern Beef Wraps

Southwestern Beef Wraps
contributed by Lisa Lovato, originally from Our Best Bites

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 (14.5-oz) can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Rice and beans go great with this too.


For instructions, please visit the original site here.

Saturday, March 15, 2014

Marie Callendar's Cornbread

Marie Callendar's Cornbread Copycat
contributed by Janelle Nutter

1 box (18.25-oz) yellow cake mix
2 boxes (8.5-oz) corn muffin mix


Mix each according to directions, combine, bake.

That's it! Seriously. Unfortunately, you don't really ever want to make that much unless you're cooking for a crowd, because it'll probably make two 9x13-inch pans. I have all my dry goods in clear acrylic canisters, and after I discovered this recipe, I had to get a new one to keep dry mix in. Whenever I need more, I just open up the dry mixes, dump them into a big bowl, and mix them with a fork, then pour the dry mix into my canister. Starting with that, here are the portions you need to know for making a single meal amount of cornbread.

1 3/4 cup dry mix
1 egg
8 tsp milk (2 tbsp + 2 tsp)
4 tsp oil (1 tbsp + 1 tsp)
1/3 cup water


Bake in a greased 8x8-inch pan at 350 for about 20-25 minutes.