Zombie Birthday Cake

Ok, so this isn't actually a recipe post..  My son just turned 5 and he's very into Power Rangers & Scooby Doo.  He's been saying for a while that he wanted a zombie cake.  I'm thinking, "where am I going to get that??  I couldn't imagine trying to find it at the usual places (Sam's Club, Walmart, etc)!  Then I realized I have this amazing cousin, Tamie!  I'm so jealous of her talents, but she's an awesome woman!  She made my brother's wedding cake and it was beautiful!  So, I asked her..  she said she'd do it and the only directions I gave her (since, like I said, I have zero talent for this type of thing) were to make it really cool and 5 year-old friendly.  This is what she came up with!

I could not believe what she brought to my house!  It was awesome!  A perfect cake for a little boy (or girl) who is, for whatever reason, obsessed with zombies! Notice how the zombies are coming up from the "ground", and it's all edible!

The cake itself was what I like to call ah-mazing!!  It was a three-layer peanut butter & jelly cake.  Now, I know this sounds kinda gross.. But it was so tasty!  The idea was to use a red jelly and when cut into, it resembled blood.. Kinda twisted, I know, but fun!  It didn't really have a lot of the jelly in it and the idea was actually lost on the little ones, so don't worry.  But the flavor was like nothing I imagined!  I will eat the occasional PB&J sandwich, but couldn't imagine it as a cake.. Little did I know! 
Definitely a great idea, great for Halloween, too! 

Slow Cooker Pork with Wine Sauce

5 pork loin chops
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/2 cup beef broth
1/2 cup red wine
1/4 tsp red pepper flakes
3 Tbsps brown sugar
1 clove garlic, pressed
1/2 onion, chopped
Salt & pepper
Olive oil
3 Tbsps cornstarch
3 Tbsps water
1 cup brown rice


Salt & pepper pork and brown in small amount of oil.  Remove meat and saute onion and garlic in the pan drippings until tender.  Add liquids and sugar and stir until dissolved.  
Add pork to slow cooker and pour liquid over.  Place on the lid and cook on low heat for 7-8 hrs or high heat 4-5 hrs.  
When cooked through, remove meat, stir together cornstarch and water to form a slurry.  Add to sauce in slow cooker, return the meat and cook for about 30 mins, or until slightly thickened.
Meanwhile, cook rice as directed.
Serve pork on a bed of rice and spoon sauce over the top.


*I used a Cabernet Sauvignon for this recipe
*Any type of rice can be used, I used a rice cooker to prepare mine.
*I got the basics of this recipe from a Taste of Home magazine, and changed a lot of ingredients to suit what I had on hand, it turned out great!
*Shown here served with seasoned turnip greens.

Lemon Pesto Chicken and Pasta

4 boneless, skinless chicken breasts
3 to 4 Tbsps pesto
1 container (10 oz) Philadelphia Cooking Creme, Savory Lemon & Herb
7 oz whole wheat rotini pasta 
Lemon juice
Salt & Pepper










Thaw chicken, if frozen.  Slice inside of chicken to form pocket and stuff with half of the pesto.  Salt & pepper outside of chicken.  Grill chicken until done.
Meanwhile, bring pot of water to boil, add pasta and cook according to directions.
In small saucepan, add cooking creme, remaining pesto, and extra lemon juice, salt & pepper to taste.  Mix sauce into drained pasta, reserving a bit for garnish.
Serve cooked chicken on bed of pasta, spoon remaining sauce over the chicken.  


*I used home-made pesto that was frozen into ice cube trays.  I used one cube for chicken, and one for sauce.
*Any type of pasta would be great
*I used the Cooking Creme as a trial, your own home-made creme sauce would be great, too, with the pesto and lemon.
*Shown here served with my own seasoned french style green beans.

My Own Chicken Noodle Soup

4 chicken breasts

7 cups water

2 Tblspns chicken bouillion

1/2 tsp dried parsley, crushed

3/8 tsp dried thyme and rosemary, crushed

1/4 tsp dried mint, crushed

1/4 tsp ground black pepper

2 cloves garlic, pressed

1 large carrot, diced

1 large stalk celery, diced

1/2 white onion, diced

4 oz chow mein noodles

Bring to boil the water, bouillion, chicken and herbs.  Meanwhile, dice and add garlic and vegetables. 

When chicken is cooked through, removed and dice each breast and return to broth. 

Add noodles and cook until noodles are tender, this only takes a few minutes, so watch closely.

*I know the amounts of herbs are a bit odd, I just measured and added until I liked the flavor.

*Any noodles can be used, I just had the chow mein on hand and thought they were fun.

My Own Beef Stew

11/2 lbs stew meat
3 cups beef broth
1 cup red wine
1/2 cup water
1/2 cup flour
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp onion powder
1/8 tsp red pepper flakes
1/2 white onion, chopped
1 garlic clove, pressed
4 med potatoes, cut in bite size chunks
1 lg carrot, sliced
1 lg stalk celery, chopped
1 can (15.25 oz) corn, undrained
Extra virgin olive oil

Place meat in large bowl with wine, 2 cups broth, garlic and seasonings.  Cover and marinate in refrigerator overnight.
Place flour in a quart size zip close baggie.  Transfer meat to baggie, retaining marinade, close and shake to coat. 
Pour oil in large pot (just to cover bottom) over high to med-high heat.  Brown meat in small batches, adding more oil when necessary.   Set meat aside.
Add marinade to pot, scraping bits from the bottom.  Add 1 cup broth and 1/2 cup water, replace meat in pot, cover, and simmer on med-low heat for 45 mins to 1 hr. 
Add vegetables and simmer, covered, until potatoes are fork tender.
Serve with sweet cornbread muffins.


*I used a Cabernet Sauvignon, but any dry, red wine will do.  The stew retains some of the wine flavor.  If this is undesirable, replace some or all with more broth.

White Chicken Chili

My own recipe..


4 chicken breasts
4 cups chicken broth
1 jalapeno pepper, seeded & diced
1/2 white onion, chopped
1/8 tsp cayenne
1/4 tsp cumin
1/4 tsp chili powder
2 cans (16 oz each) navy beans
1 can (7 oz) chopped green chiles




Boil chicken, jalapeno, onion and seasonings in the chicken broth until chicken is cooked through.  Remove chicken, cut into small, bite-size pieces and return to liquid. 
Add beans and green chiles.  Reduce heat to medium-high and simmer until heated through and desired thickness. 
Serve with or without crackers.


*I used frozen chicken breasts, any could be used.
*More jalapeno and cayenne could be added for more heat, this is a mild flavor, but with a hint of heat at the end.
*I used navy beans, but could use any white bean.


My husband, who can be quite picky loved it!

Green Chili Casserole

1 lb hamburger
1 small can evaporated milk
1 small can chopped green chilies
1/2 onion, chopped
1 can cream of chicken soup
1 pkg corn tortillas
8 oz shredded Cheddar cheese
Dash each of garlic salt, pepper & cumin
 
Brown hamburger and onions, seasoned with garlic salt, pepper & cumin.  Mix in large bowl with chilies, soup and milk.  Layer in casserole beginning each layer with tortillas and ending with cheese.  Bake at 350 degrees for 30 mins or until set.  

*I usually double this recipe for my family of 4 or more
*Great garnished with salsa, sour cream and/or chopped green onions
*Chicken can also be used, and it's great that way!  Use about a pound of boneless, skinless chicken breasts, boil with onions and seasonings, shred cooked chicken and us in place of hamburger.