Orange Cake

Picture from Foodsforthesoul

Orange cake has been in my family quite sometime now. It is the most moist cake you'll ever have! By adding orange juice to a yellow cake batter before cooking, It creates the best outcome. The orange cake is topped with a sugar glaze icing. Yum.

Chicken Enchilada Ring

CHICKEN ENCHILADA RING

Growing up and even still today, my mom makes a Chicken Enchilada Ring very similar to this one. There were a few recipes my sisters and I always looked forward to. This was one of those dishes. Whenever my mom would start adding everything into the bowl, I would be munching on it behind her back. The chicken mixture could have been an awesome chip dip. The ring part is always good too. 

DIRECTIONS
Preheat oven to 375ºF. Chop chicken and olives using food chopper; place in Classic batter bowl. Add cheese, green chilies, mayonnaise and seasoning mix.
Seed and chop 1 tomato. Slice lime in half. Using juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.
Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
Sprinkle reserved crushed chips over flat side of cutting board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on round stone with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using medium scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.
For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut. Serve with salsa and sour cream.
For 2 cups of chopped cooked chicken, bake, poach or microwave about 1 pound boneless, skinless chicken breast halves. Or for added convenience, use a rotisserie-cooked chicken, available at most large supermarkets. A 9-ounce package of frozen diced chicken breast, thawed, can also be used in this recipe.
To make a tortilla shell to hold the salsa and sour cream, preheat oven to 400°F. Lightly spray Classic Batter Bowl with nonstick cooking spray. Gently press one 6-7-inch flour tortilla into bottom of bowl to form a shell. Bake 14-16 minutes or until edges are lightly browned. Cool in bowl 5 minutes; remove to cooling rack and cool completely. To serve, place cooled shell in center of baked ring and fill half with salsa and half with sour cream. Garnish ring with shredded lettuce, if desired.

https://www.pamperedchef.com/recipe/Main+Dishes/Latin%7CSpanish%7CMexican/Chicken+Enchilada+Ring/19993

Image found on Google Images

BANANAS FOSTER PIE

Texas de Brazil

I was at Texas de Brazil for a birthday celebration and had the most amazing bananas pie I have ever had. I love any dessert that has bananas. Everything was super creamy and was served with a grilled bananas. YUM!! 

Bananas Foster

Ingredients

1 stick salted butter

1 cup packed dark brown sugar

1/2 cup heavy cream

2 bananas

1/2 cup chopped walnuts or pecans

1/2 cup dark rum

Dash cinnamon

Vanilla Ice Cream, for serving

Directions

Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.

Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.

Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.

Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

This recipe isn't the exact same but something similar.


Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bananas-foster-recipe.print.html?oc=linkback

Pressed Juicery

GET BACK TO YOUR ROOTS

The best pressed juice. A little store in Soho, New York sold tons of different juices and smoothies. We walked in and couldn't decide what to get. This juice had a combination of Citrus, Pineapple, apple, lemon, and mint. The apple and mint over powered everything but it was still a really good tasting juice cleanse.

MIMI CHENGS

MIMI CHENGS had the best grilled dumplings I've ever had. They were served with a secret spicy sauce (I wish I knew what was in it). The dumpling consisted of chicken and veggies. One of my favorite parts of eating this meal was the chop sticks. I love eating foods from other cultures.

Pumpkin Bars

Every year on my birthday I have pumpkin bars made for me by my family. They are so delicious. I need to learn how to made them myself.

Recipe

Ingredients

Bars:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15 -ounce can pumpkin

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

8 -ounce package cream cheese, softened

1/2 cup butter or margarine, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Photo and recipe found on

 http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe.print.html?oc=linkback

Delicious Bagels

                          


Ess-a-Bagel is a little bagel place that has grown so much on the streets of New York City.

It's a little place where they makes many kinds of sandwiches and bagels. Essa-a-Bagel uses a different technique to make their bagels, which makes them so much better than bagels made at home. They boil their bagels. I never knew boiling bagels was a thing before entering. They refuse to toast bagels for costumers because they believe it doesn't need to be done.

I got a plain bagel with cream cheese and it was the best thing i've ever had. The bagel itself had such a great taste.