Recipes | STEPHANIE'S SLICE OF LIFE

Tag: Recipes
- Peanut Butter Cookies
  
  Posted at 9:20 am by StephMo
  
  Oct 3rd
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  It had been so long since I baked Peanut Butter Cookies, I’m guessing 16 years, that I wasn’t even sure which recipe I used to use. After my son was diagnosed with a peanut allergy I completely stopped baking anything with peanut butter. I dug through my favorite stash of recipes, and the only one I was able to find was one I made every Christmas with Hershey Kisses on top. I also found one with a peanut butter cup stuffed inside and topped with chocolate, I will have to make that soon. I was pretty sure the Kisses recipe may have also been the recipe I used without the Kisses as well, so I gave it a try.
  
  I had my peanut butter cookie connoisseur daughter give them a taste test and she gave them a thumbs up. She also said she wished her brother had gone to college sooner, so I guess she liked them.
  
  For Peanut Butter cookies to work best you need to use the “unhealthy” peanut butter. While we keep natural peanut butter in the house, I had to buy the non-natural kind. I used creamy peanut butter, but after tasting them I might try crunchy the next time I bake them to see how those taste. You can make these with or without chocolate chips, I made half with and half without. I personally like them with chocolate.
  
  Ingredients:
  
  1 cup butter flavor Crisco
  
  1 cup creamy peanut butter, not natural peanut butter
  
  1 cup brown sugar, firmly packed
  
  1 cup sugar
  
  2 eggs
  
  1/4 cup milk
  
  2 tsps vanilla
  
  3 1/4 cups flour
  
  2 tsps baking soda
  
  1 tsp salt
  
  1 cup milk chocolate chips (optional)
  
  Preheat oven to 375 degrees.
  
  In a large mixing bowl combine Crisco, peanut butter, brown sugar, and sugar. With an electric mixer or stand mixer, beat at medium speed until well combined. Beat in eggs, vanilla, and milk.
  
  In a small mixing bowl combine flour, baking soda, and salt. Beat into creamed mixture at low speed until just blended. Mix in chocolate chips.
  
  With a cookie scoop, scoop dough onto an un-greased cookie sheet. I used my large scoop for these and made big cookies.
  
  Using the back of a measuring cup or the bottom of a glass, press the dough to flatten it out. Using a fork, press into the dough to make criss cross indentations.
  
  Bake for 11 minutes or until the edges look brown. Cool for 2 minutes on the cookie sheet before transferring to a cooling rack.
  
  Pour yourself a glass of milk and enjoy! Yum, yum, yum!
  Peanut Butter Cookies
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  1 cup Butter Flavor Crisco
  1 cup peanut butter
  1 cup brown sugar, firmly packed
  1 cup sugar
  2 large eggs
  1/4 cup milk
  2 tsp vanilla
  3 1/4 cups flour
  2 tsp baking soda
  1 tsp salt
  1 cup milk chocolate chips, optional
  
  Instructions
  
  Preheat oven to 375 degrees.
  In a large mixing bowl combine Crisco, peanut butter, brown sugar, and sugar. With an electric mixer or stand mixer, beat at medium speed until well combined. Beat in eggs, vanilla, and milk.
  In a small mixing bowl combine flour, baking soda, and salt. Beat into creamed mixture at low speed until just blended. Mix in chocolate chips.
  With a cookie scoop, scoop dough onto an un-greased cookie sheet. I used my large scoop for these and made big cookies.
  Using the back of a measuring cup or the bottom of a glass, press the dough to flatten it out. Using a fork, press into the dough to make criss cross indentations.
  Bake for 11 minutes or until the edges look brown. Cool for 2 minutes on the cookie sheet before transferring to a cooling rack.
  Posted in Cookies, Peanut Butter Cookies | Tagged cookie recipe, food blog, food blogger, peanut butter chocolate chip cookies, peanut butter cookies, Recipes, stephanie's slice of life
- Black Bean Burger
  
  Posted at 11:00 am by StephMo
  
  Sep 28th
  
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  Gone are the days of veggie burgers being just for vegetarians. They are a delicious alternative to your “normal” burger. This open faced Black Bean Burger my husband and I had for dinner was not only low fat and healthy, but it was quite filling and really good. You can top it with any of your favorite burger toppings, and use a bun if you so chose as well.
  
  Since I decided not to use a bun for this burger, I used a cauliflower sandwich thin as a base. Have you tried these? They are made by Outer Aisle and they’re a great low carb way to avoid bread. They don’t hold together like bread, however, and wouldn’t have worked as a bun with this burger. Hence, why I only used the one.
  
  For this particular burger I decided to top it with tomatoes, guacamole, a fried egg, and a chipotle mayo. It was so good! I have also included the ingredients for the mayo under the burger ingredients.
  
  Burger ingredients:
  
  1 – 14oz can of black beans
  
  2 tbsp finely chopped onions
  
  1 tsp minced garlic
  
  1 tbsp chili powder
  
  1 tsp cumin
  
  Salt and pepper to taste
  
  1 egg, beaten
  
  2/3 cup plain bread crumbs
  
  Chipotle Mayo ingredients:
  
  1/2 cup mayonaise
  
  2 1/2 tbsp chipotle sauce, I used Cholula
  
  1 tsp minced garlic
  
  1 -2 tsp lime juice
  
  For mayo –
  
  Combine all the ingredients in a small bowl and refrigerate for a 1/2 hour to an hour before serving. I didn’t feel like dirtying a squeeze bottle I use for baking, so I just put the sauce in a sandwich bag and cut off the tip. It wasn’t as neat as a squeeze bottle, but the end result was the same.
  
  For the burgers –
  
  Rinse and drain the black beans. Place in a medium bowl and mash, while still keeping some bean chunks. I used a potato masher, but you can also use a fork.
  
  After chopping your onion, squeeze as much liquid as you can from it in strainer. Keep pushing on the onion against the side of the strainer. If the patty is too moist it won’t hold together.
  
  Combine the onions, garlic, chili powder, and cumin with the black beans.
  
  Add the beaten egg and mix well.
  
  Add the bread crumbs and mix well.
  
  Shape into patties and refrigerate for about an hour before cooking. You could make these into four patties, but since we were forgoing the buns I decided on two fat burgers.
  
  When ready to cook, spray a frying pan with cooking spray and cook the burgers over medium heat for 4-5 minutes per side.
  
  Enjoy!
  
  Posted in Black Bean Burger, Dinners | Tagged black bean burger, burger, burger recipe, food blog, food blogger, healthy dinner, Recipes, stephanie's slice of life
- Mushroom Risotto
  
  Posted at 9:35 am by StephMo
  
  Sep 6th
  
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  If you have never made risotto, it is nothing like cooking rice. When cooking regular rice you kind of “set it and forget it”, which is not the case with risotto. Risotto is a labor of love type of food that needs to be tended to constantly. You cook it by adding small amounts of warm chicken broth in intervals until the rice gets a creamy texture. It isn’t hard to make, it just takes a little time and is so worth the effort. Yum!
  
  This was not something I was able to make often as my children did not enjoy mushrooms. Since my youngest just went off to college, sniff sniff, it seemed like a perfect time to make this delicious dish. I decided at the very end to add some shredded rotisserie chicken as well, not shown in photo. You can eat this as a meal, use it as a side dish, or top it with a piece of fish. However you serve it you will absolutely love it.
  
  Now crack open the bottle of white wine and let’s start cooking!
  
  Ingredients:
  
  1 1/2 cups arborio rice
  
  6 cups chicken broth
  
  3 tbsp olive oil
  
  Mushrooms, at least 6 oz., thinly sliced.
  
  Shallot, chopped
  
  1/2 cup white wine
  
  4 tbsp butter
  
  1-2 tbsp chives, finely chopped
  
  1/3 cup parmesan cheese
  
  Salt and pepper to taste
  
  Heat the chicken broth in a saucepan over low/medium heat. Keep the broth heated the entire time you are making the risotto. It doesn’t need to boil, just warm.
  
  In a large skillet heat 2 tbsp olive oil over medium heat, add the mushrooms. I used Baby Bella mushrooms, but you can use whichever you prefer. I wanted to use two kinds, but there were slim pickings at the store. Cook while stirring frequently for about 3 minutes until tender.
  
  Transfer the mushrooms and juices from the pan to a bowl. Set aside.
  
  Heat the additional tablespoon of olive oil in the skillet and add the shallots. Cook for about a minute while stirring.
  
  Add the rice and stir until it is coated with the oil/shallot mixture. Continue cooking while stirring for 2 minutes. This step is important in making risotto as you want the rice to be toasted.
  
  Add the wine and stir until it is completely absorbed into the rice.
  
  Add 1/2 cup of chicken broth, stir. Continue stirring about every 20-30 seconds until it is absorbed. Continue with another 1/2 cup of broth until absorbed, etc.
  
  I found that the rice really slowed down absorbing the broth after about 5 – 5 1/2 cups of broth. It was very creamy and looked done so I did not use the full 6 cups.
  
  Remove from the heat and add the mushrooms with juices, butter, chives (my husband didn’t know the difference between chives and scallions so I used scallions), and cheese.
  
  Stir well until the butter is melted. Season with salt and pepper and serve immediately.
  
  So good! Enjoy!
  
  Posted in Dinners, Mushroom Risotto | Tagged blogger, food blog, food blogger, mushroom risotto, Recipes, risotto, risotto recipe, stephanie's slice of life
- Creamy Rice With Asparagus
  
  Posted at 9:32 am by StephMo
  
  Jun 28th
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  This is a delicious and easy side dish that incorporates a starch and veggies into one. It’s a two-fer! I am one of those people that was raised to always have a starch and a vegetable with a protein, are any of you like that as well?
  
  I cut this recipe out of a magazine and glued it to an index card many, many years ago. It’s been awhile since I used my glue sticks and scissors for recipes, so this one goes quite a ways back. I think it may have been a Cooking Light recipe, but I can’t be sure. I’ve tweaked it a tiny bit over the years, but it is pretty much as it was published and it is delicious.
  
  While I did purchase the asparagus, I was pretty excited to head outside and pick the basil and chives. This is my first year growing any type of vegetable or herbs. I pretty much feel like a farmer with my 2′ x 4′ raised garden bed. It might be time for a tractor? Anyway, on to the recipe…
  
  Ingredients:
  
  3 cups water
  
  1/2 tsp. salt, divided
  
  1 bunch of asparagus
  
  1 1/2 cups uncooked white rice
  
  1 tbsp. butter
  
  2 eggs
  
  3/4 cup grated Parmesan cheese
  
  1 – 2 tbsp. fresh chives, chopped
  
  1 tbsp. fresh basil, chopped
  
  1 tsp. lemon juice
  
  1/4 tsp. pepper
  
  Bring the 3 cups of water and a 1/4 tsp. salt to a boil.
  
  Cut the asparagus into 1/2″ – 1″ pieces. Add to the boiling water and cook for 5 minutes. Remove the asparagus from the water with a slotted spoon, rinse under cold water. Set aside.
  
  Add the rice and butter to the water, cover and simmer for 15 to 20 minutes or until rice is cooked. Set aside.
  
  In a small mixing bowl whisk the eggs together with 1/4 tsp. salt. Add the cheese, chives, basil, lemon juice, and pepper. Stir well.
  
  Stir the cheese/egg mixture into the rice. Add the asparagus and cook over low heat for 1 minute or until heated through.
  
  Look at how creamy and delicious that looks! Enjoy!
  Creamy Rice With Asparagus
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  3 cups water
  1/2 tsp salt, divided
  1 bunch asparagus
  1 1/2 cups rice, uncooked
  1 tbsp butter
  2 eggs
  3/4 cup parmesan cheese, grated
  1-2 tbsp fresh chives, chopped
  1 tbsp fresh basil, chopped
  1 tsp lemon juice
  1/4 tsp pepper
  
  Instructions
  
  Bring 3 cups of water to a boil. Cut asparagus into 1/2" – 1" pieces, add to water. Continue boiling for 5 minutes. Remove asparagus from water with a slotted spoon, run under cold water, set aside.
  Add the rice and butter to the water. Simmer covered for 15 -20 minutes or until cooked. Set aside.
  In a small mixing bowl whisk together the eggs and salt. Add the cheese, basil, chives, lemon juice, and pepper. Mix well.
  Stir the cheese/egg mixture into the hot rice. Add the asparagus. Mix well. Cook over low heat for 1 minute or until heated through.
  Posted in Side Dishes | Tagged asparagus recipe, blogger, creamy rice with asparagus, food blog, food blogger, Recipes, rice dish, rice side dish, side dish recipe, stephanie's slice of life
- Blueberry Coffee Cake
  
  Posted at 4:44 pm by StephMo
  
  Jun 26th
  
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  Whenever summer rolls around I start thinking about all things blueberry. I was thinking about what yummy blueberry item I could bake and remembered this coffee cake recipe that I always loved. For some reason I haven’t made it in years, and I dug out the food stained recipe and decided to share it on my blog. Of course I decided to bake it on a hot humid day, but the smells in my house alone are worth it. Not to mention the taste, yum.
  
  If you haven’t watched Schitt’s Creek, please at least watch the scene where they have to fold cheese into a recipe. That way you will understand why I laugh every time I make a recipe where you have to fold something in, like the blueberries in this coffee cake. Hopefully you will also think it’s funny, I’m sure you will.
  
  Ok, so here’s how to make this easy and insanely delicious coffee cake.
  
  Ingredients:
  
  1 cup butter, softened
  
  2 cups sugar
  
  2 eggs
  
  1 cup sour cream
  
  1 tsp. vanilla
  
  1 5/8 cups flour
  
  1 tsp. baking powder
  
  1/4 tsp. salt
  
  1 cup blueberries, fresh or frozen
  
  1/2 cup brown sugar
  
  1 tsp. cinnamon
  
  Preheat oven to 350 degrees. Grease and flour a bundt pan, set aside.
  
  In a small mixing bowl combine flour, baking powder, and salt. Set aside.
  
  In a large mixing bowl, or stand mixer, combine softened butter and sugar until light and fluffy.
  
  Add the eggs one at a time, and mix well.
  
  Stir in the sour cream and vanilla.
  
  Add the flour mixture and mix well.
  
  Fold in the blueberries.
  
  In another small mixing bowl combine brown sugar and cinnamon.
  
  Spoon half of the mixture into the greased and floured bundt pan. Sprinkle half of the brown sugar mixture on top. Top with the rest of the batter, then the remaining brown sugar mixture.
  
  With a knife swirl the batter so the brown sugar mixture gets spread throughout the batter. You don’t need to stir it all together, you just want to swirl it in.
  
  This was such a challenge for me to get this photo. I can’t do anything with my left hand, including swirling apparently. I then swirled with my right hand and tried to take a photo with my left, hence the blurry hand.
  
  Bake for 55-60 minutes or until a knife inserted comes out clean. Cool on a wire rack before turning onto a plate.
  
  Dust with confectioner’s sugar before serving.
  
  You will not believe how good this is! Enjoy!
  
  Posted in Blueberry Coffee Cake, Breads | Tagged blueberry coffee cake, blueberry coffee cake recipe, blueberry sour cream coffee cake, coffee cake, coffee cake recipe, food blog, food blogger, Recipes, stephanie's slice of life
- Gnocchi and Brussels Sprouts
  
  Posted at 9:32 am by StephMo
  
  May 25th
  
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  This is a quick, easy, and best of all one pan dish that tastes delicious! Unlike most gnocchi recipes, these are cooked in a frying pan until they get a crisp brown butter coating to mimic their crisp brown buttery brussels sprout friends. Butter really does make everything better, and a brown butter sauce kicks it up another notch. I made this as a side dish, but it can be a meal in itself.
  
  Ingredients:
  
  1 lb brussel sprouts
  
  1 -2 tsp lemon juice
  
  4 tbsp olive oil
  
  Red pepper flakes
  
  Salt and pepper to taste
  
  1 package of gnocchi
  
  4 tbsp butter
  
  1 tsp honey
  
  Shredded parmesan cheese
  
  Clean the brussels sprouts, cut off the bottoms, and cut them in half.
  
  Heat 3 tablespoons of olive oil in a large frying pan over medium heat. Add the brussels sprouts flat side down. Season with salt and pepper, and lemon juice. Cook for 5 minutes without stirring until the bottoms are brown.
  
  Sprinkle the sprouts with red pepper flakes, and stir. I only use a little as I don’t like my food spicy, but use as much as you like. Continue cooking for another 2-3 minutes, they should be tender and crisp.
  
  Remove sprouts from the pan and set aside.
  
  Heat the remaining tablespoon of oil in the pan. Add the gnocchi making sure they are all separated. Cook covered and without stirring for about 3-4 minutes until the bottoms are brown.
  
  Add the butter and honey to the pan, and season with pepper. Give them a good stir.
  
  Continue cooking while stirring for another few minutes until the butter is foamy and a golden color.
  
  Add the brussels sprouts back into the pan and cook for a few minutes until they are warmed through.
  
  Top with some shredded parmesan cheese, and enjoy!
  
  Posted in Gnocchi and Brussels Sprouts, Side Dishes | Tagged brussels sprouts, brussels sprouts recipe, food blog, food blogger, gnocchi and brussels sprouts, Recipes, side dish recipes, stephanie's slice of life
- Monkey Bread
  
  Posted at 9:32 am by StephMo
  
  Apr 29th
  
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  Monkey Bread is a pull apart sticky bread with a yummy cinnamon brown sugar flavor. I had never had Monkey Bread, and I had always assumed it was a semi difficult bread to make. I’m not exactly sure what made me think of it recently, but I added it to my list of items to try baking. Come to find out you don’t even have to know how to bake to make this insanely delicious treat. All you have to know how to do is open biscuit cans, and everyone will think you slaved in the kitchen for hours with yeast and flour. Am I the only one that jumps whenever those cans pop even though I know it’s coming? Anyway…
  
  I tried making this twice as I wasn’t happy with the first version I made. I looked at different recipes and went with one that ended up being too heavy on the butter, in my opinion. Of course even though I wasn’t crazy about the final result, I couldn’t stop eating it. I was nervous to try making the second one as I didn’t think I have that much willpower. I don’t, oh well.
  
  For the second version I wanted more of a brown sugar taste, like the topping on the Baked French Toast that I make. Have you tried that yet? Make sure you do, you won’t regret it.
  
  https://stephaniessliceoflife.com/category/recipes/brunch/baked-french-toast/
  
  I upped the brown sugar, decreased the butter, and voila!
  
  Ingredients:
  
  3 cans of buttermilk biscuits (not flaky)
  
  1 cup sugar
  
  2 – 3 tsp cinnamon
  
  1 cup brown sugar
  
  3/4 cup butter (unsalted)
  
  Preheat oven to 350 degrees. Grease a large bundt pan, set aside.
  
  Open cans and separate the biscuits. Cut each biscuit into quarters.
  
  In a large gallon sized zip-lock bag combine the white sugar and cinnamon. I like a stronger cinnamon flavor so I used 3 tsp, if you prefer a more mild taste use 2 tsp.
  
  Add the biscuit pieces to the bag and shake well ensuring all of the pieces are coated with the cinnamon sugar mixture.
  
  Layer the coated biscuit pieces in the large greased bundt pan.
  
  In a saucepan combine the brown sugar and butter. Cook oven medium heat until the sugar and butter are melted, and have combined.
  
  Pour the mixture evenly oven the biscuits.
  
  Bake for 30-40 minutes or until the top is dark brown, and the biscuits are fully cooked. I suggest putting a cookie sheet on the shelf below the bread as mine overflowed and made a mess of my oven.
  
  Cool for 15-30 minutes before turning onto a plate.
  
  There’s no need to cut it, just pull off the sticky chunks and pop them in your mouth. Enjoy!
  
  Posted in Breads, Monkey Bread | Tagged easy monkey bread, food blog, food blogger, monkey bread, monkey bread recipe, pull apart monkey bread, Recipes, stephanie's slice of life
- Coconut Custard Pie
  
  Posted at 8:53 am by StephMo
  
  Mar 21st
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  While this recipe is for a Coconut Custard Pie, I decided to use the Custard Pie recipe in my mother’s old Betty Crocker Cookbook and tweak it a little. The only ingredients I changed were that I added coconut, and did not add the nutmeg. This was the first custard pie I have made, and Betty once again did not let me down. #stephandbetty
  
  This cookbook was published in 1969 and there are many quotes and tips that you just wouldn’t see today. Above this recipe was the following quote. Oh boy, slightly outdated. You have to laugh, and be thankful that while the recipes have stayed true, some other things have changed.
  
  Ingredients for a 9 inch pie:
  
  4 eggs
  
  2/3 cup sugar
  
  1/2 tsp salt
  
  1/4 tsp nutmeg
  
  2 2/3 cups milk
  
  1 tsp vanilla
  
  1 cup + 2-3 tbsp shredded coconut
  
  Prepared 9 inch pie crust
  
  Preheat the oven to 450 degrees. Line a glass dish with pie crust. You can use store bought, or any recipe you choose. Here is the link to my favorite crust recipe https://stephaniessliceoflife.com/2020/11/25/vodka-pie-crust/
  
  In a mixing bowl beat the eggs slightly. The original recipe suggests a rotary beater, but I used an electric mixer. I do remember using a rotary beater many times when I was young, however.
  
  Beat in the rest of the ingredients except the coconut. Fold in the coconut.
  
  Pour into your prepared pie plate. I decided to use a ladle, and added the last few scoops once the pie was in the oven so not to spill. Sprinkle remaining 2-3 tbsp of coconut on top of pie.
  
  Bake for 20 minutes. Reduce heat to 350 degrees, bake for 15-20 minutes or until knife inserted halfway between the center and the edge comes out clean.
  
  Cool before serving. I prefer custard pie cold, but it can be served at room temperature. Refrigerate any leftovers.
  Coconut Custard Pie
  
  Print Recipe
  
  Ingredients
  
  4 eggs
  2/3 cup sugar
  1/2 tsp salt
  1/4 tsp nutmeg
  2 2/3 cup milk
  1 tsp vanilla
  1 cup coconut (plus 2-3 tbsp)
  1 9 inch pie crust
  
  Instructions
  
  Preheat the oven to 450 degrees. Beat eggs slightly. Beat in remaining ingredients except for coconut. Fold in coconut.
  Pour into prepared pie crust. Use ladle if needed to pour into the crust while already in the oven to prevent spills.
  Sprinkle remaining 2-3 tbsp of coconut on top of pie before baking.
  Bake for 20 minutes. Reduce heat to 350 degrees and bake for an additional 15-20 minutes or until knife inserted between the center and edge comes out clean.
  Cool before serving. Refrigerate any leftovers.
  Posted in Coconut Custard Pie, Pies | Tagged betty crocker custard pie, coconut custard pie, custard pie, custard pie recipe, food blog, food blogger, pie, pie recipe, Recipes, stephanie's slice of life, vintage betty crocker recipes
- Chicken Piccata
  
  Posted at 11:48 am by StephMo
  
  Mar 4th
  
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  This recipe is delicious, there was nothing to change in my opinion, just yummy. I have had Chicken Piccata many a times over the years, whether at an Italian restaurant, or on my mother’s dinner table. However, I realized recently while looking at a restaurant menu that I had never cooked it myself. I also realized I have never made Chicken Marsala which will be my next chicken dish to cook.
  
  If you aren’t familiar with Chicken Piccata, it is a fried chicken breast topped with a lemon butter sauce. I probably had you at butter, right? Let me just say that there is a lot of butter in this recipe, so of course it is going to be good. Butter makes it better! The chicken was tender, and the combination of sauce with capers was perfect.
  
  Unfortunately, I had two hungry men waiting for their dinner and didn’t have the time to get the nicest photos. My son always tells me it’s not how the photos looks that is important, it is how the food tastes. He’s a wise young man.
  
  Ingredients:
  
  3 boneless skinless chicken breasts (it may have called for 2 but I used 3)
  
  Salt and pepper
  
  Flour
  
  6 tbsp butter
  
  5 tbsp olive oil
  
  1/3 cup fresh lemon juice
  
  1/2 cup chicken broth
  
  1/4 cup brined capers, rinsed
  
  I trimmed the chicken breasts and cut them in half. Between plastic wrap I pounded the chicken with a mallet until slightly thin. Next time I think I will pound them a little thinner.
  
  Season the chicken with salt and pepper, then dredge in the flour until coated.
  
  In a large skillet over med/high heat add 2 tbsp. butter and olive oil. When the mixture is sizzling add 3 pieces of chicken to the pan and cook for 3 minutes.
  
  Flip the chicken and cook for 3 minutes, the chicken should be brown.
  
  Remove the chicken from the pan onto a plate.
  
  Add 2 more tbsp butter and 2 tbsp olive oil to the pan. Once it begins to sizzle, cook the other three pieces of chicken the same way. Remove from the pan onto the plate with the other chicken.
  
  Remove the pan from the heat and add the lemon juice, chicken broth, and capers. Return to the stove and heat to boiling while scraping the pan and stirring. Add the chicken back into the pan and simmer for 5 minutes. I flipped the chicken half way through so both sides would be simmering in the sauce.
  
  Remove the chicken from the pan. Add 2 more tablespoons of butter to the pan and stir vigorously until butter has melted.
  
  Plate the chicken and spoon the sauce and capers over the chicken. Pairs well with a side of pasta.
  
  Yum, yum, yum!
  
  Posted in Chicken Piccata, Dinners | Tagged chicken piccata, Chicken piccata recipe, chicken recipe, food blog, food blogger, italian food, lemon butter sauce, Recipes, stephanie's slice of life
- Fruit Cake
  
  Posted at 7:10 pm by StephMo
  
  Mar 2nd
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  I have never tasted a Fruit Cake until this cake. They were not something I ever had a desire to taste, and honestly they seemed very unappetizing to me. As I was perusing through my mom’s old Betty Crocker cookbook they caught my eye. I really don’t know why, maybe because of the vintage feel. For whatever reason, they intrigued me. So here we are, a recipe for Fruit Cake.
  
  My mother hated them and would probably be horrified if out of all the pages in that book, I chose to stop at Fruit Cakes. My husband saw the apricots, dates, cherries, and pineapple on the counter and said “You aren’t making a fruit cake, are you fruit cake?”. Then proceeded to tell me he wasn’t going to try it. That went without saying for my children, but I was going to try it. While combining all of the ingredients I just kept thinking how bizarre this whole recipe seemed.
  
  Some of the fruit listed in the ingredients were not something I could find, like candied pineapple or green maraschino cherries. I did find dried pineapple slices and that is what I used. I omitted the nuts as my family has allergies, but I have included them in the recipe.
  
  I have to admit, I didn’t mind it. The dates were a little overpowering, however. If I were to make this again I would use more pineapple and cherries, and less dates. I enjoyed when I got a bite of cherry, but most bites were mostly dates. Overall, not a bad flavor and I can imagine it would be much better tweaked. So if you like fruit cake, I think you would like this recipe.
  
  Ingredients:
  
  1 8 oz. package dried apricots (about 2 cups)
  
  1 8oz. package pitted dates (1 1/2 cups)
  
  1 1/2 cups whole Brazil nuts
  
  1 cup drained red and green maraschino cherries
  
  1/3 lb. red and green candied pineapple, cut up (about 1 cup)
  
  3/4 cup flour
  
  3/4 cup sugar
  
  1/2 tsp. baking powder
  
  1/2 tsp. salt
  
  3 eggs
  
  1 1/2 tsp. vanilla
  
  Preheat oven to 300 degrees. Line a loaf pan with aluminum foil, grease the pan.
  
  Leave all the fruit and nuts whole except for the pineapple. The original instructions state to combine all of the ingredients together, which I did. Right after the put in the flour I realized that the dry ingredients should be combined in a small bowl, then added to the fruits.
  
  Pour or spoon the batter into the greased pan.
  
  Bake for 1 hour and 45 minutes or until a toothpick inserted in the cake comes out clean. You may want to cover with aluminum foil for the last 30 minutes to prevent excessive browning.
  
  Once the cake is done remove from pan using the aluminum foil, and cool on a wire rack. Cool completely before cutting.
  Fruit Cake
  
  Print Recipe Pin Recipe
  
  Ingredients
  
  8 oz pitted whole dates
  8 oz dried apricots
  1 cup maraschino cherries, drained
  1 cup pineapple, chopped
  1 1/2 cups Brazil nuts
  3/4 cup flour
  3/4 cup sugar
  1/2 tsp baking powder
  1/2 tsp salt
  3 eggs
  1 1/2 tsp vanilla
  
  Instructions
  
  Preheat oven to 300 degrees. Line a loaf pan with aluminum foil. Grease pan.
  In a mixing bowl combine all of the ingredients.
  Spoon into pan.
  Bake for 1 hour and 45 minutes or until a toothpick inserted comes out clean. Loosely cover with aluminum foil for the last 30 minutes to prevent excessive browning.
  Remove from pan with aluminum foil and cool on a wire rack. Cool completely before cutting.
  Posted in Cakes, Fruit Cake | Tagged betty crocker fruit cake, food blog, food blogger, fruit cake, fruit cake recipe, jeweled fruit cake, Recipes, stephanie's slice of life
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