The Best Strawberry Bread Ever!

 

 

Warm strawberry goodness sounds pretty good right about now! A friend suggested I share this recipe with y’all again – just in case you’d missed it the first time (2 years ago)! I wouldn’t want anyone to miss out on this one, it makes Winter a little more “bearable” by giving you a taste of Spring – something we could all use right about now!    😉  

This is some of the moistest, most amazing Strawberry Bread you will ever eat. Smothered with a Cream Cheese spread, it is a little slice of Heaven – and you don’t even have to use fresh strawberries to make it! Good eats at any time of day – breakfast, snack, dessert – doesn’t matter! Just be sure to stash it where it’s not in open view when you are not around – otherwise it will be all gone when you come back for seconds!!  😉 

Very easy to make with only a few ingredients required, and about an hour of your time, makes this a quick and scrumptous treat!

Shady’s Southern Strawberry Bread

*Makes 2 Loaves

Preheat oven to 325 Degrees

2 sticks butter

1  1/2 cups sugar

4 eggs – lightly beaten

1 cup strawberry jam or preserves

1 cup sour cream

3 cups flour

1/2 tsp. baking soda

3/4 tsp. cream of tartar

1 tsp. lemon extract

1 tsp vanilla extract

Line 2 loaf pans with wax paper and set aside. You can trim the paper down to fit the pans better – just make sure that you leave enough “overhang” to be able to grasp and  lift the loafs out of the pans when they are done!

In a large mixing bowl, cream your butter, sugar and eggs together.

In second mixing bowl, fold sour cream into jam.

In third mixing bowl sift flour, baking soda and cream of tartar together.

Now, add the flour mixture  ( 1/3rd at a time)  to the butter mixture while alternating with the jam mixture while mixing on LOW speed.

Now fold in the lemon extract and the vanilla with a spoon.

Pour into wax paper lined loaf pans – dividing batter evenly between pans, and place in preheated oven at 325 degrees on middle rack of oven. Bake for 1 hour. (Don’t worry – the wax paper WON”T burn, and it IS necessary for the success of this bread)  

While bread is baking make Cream Cheese Spread – if desired:

Cream Cheese Spread

1 pkg (8 oz.) softened cream cheese

1/2 cup milk

 1/2 cup powdered sugar (can up this to 3/4 cup if sweeter, thicker spread desired)

1/2 tsp vanilla extract

Mix all together on Med-High speed until well blended. Place in fridge until ready to use. (Please forgive my stained bowl – it’s around 17 years old and has been well-used)  🙂 

Now – when baking time is done, insert a toothpick into the centers of the loaves and check for doneness – it will come out clean when they are done. Remove loaves from oven, set pans on trivets or wire racks to cool for 5 minutes, then lift loaves out of pan by wax paper.

Peel off wax paper, slice loaves into hunks about 1/2 to 1 inch thick, spread with Cream Cheese spread (if desired – if not butter or plain is yummy too)!!

However – BEWARE – a hand will “magically” appear and snatch the first plate of strawberry goodness away before you even get done plating it all up!!

Guard the rest of the loaf wisely young grasshopper, guard it wisely!!!!

Enjoy!!  🙂 

Shady

 

 

 

Cure-All Hamburger Soup

It seems that there are some nasty “Bugs” going around right now, and I’ve had several requests for the recipe for my Cure-All Soup (because it WORKS!!).  So, I’m reposting the recipe here for you so you don’t have to search for it – and for those of you who’ve never seen it before.   🙂   

Make yourself (or a sick friend) up a quick batch of this and you WILL be 100% better in 24 hours! Miracle stuff!!

Enjoy!!   🙂    

 

Shady’s Cure-All Hamburger Soup

 

 

The main benefit to this soup is that No matter what cold/flu/sickness you are afflicted with, eat 2 – 3 bowls of this soup and it cures whatever ails you within 24 HOURS!!! Everytime!!! I’m not sure how – and I don’t care, I just know by personal experience – IT WORKS!!

*NOTE: Recipe can easily be doubled (this is how I normally make it now, I also will use bags of mixed frozen veggies when I can) or you can even triple the recipe for freezing leftovers. Recipe freezes wonderfully, and will keep up to 6 months this way – just thaw and reheat*

1 1/2 to 2 lbs ground beef , browned and drained

2 cans corn (drained)

2 cans green beans (drained)

1 can carrots or mixed veggies (drained)

1 can peas (drained)

2 cans stewed tomatoes (do not drain) (optional)

1 large can tomato juice (or 2 cans plain tomato sauce mixed with 1 can water if you are out of juice)

1 tsp. garlic powder

1 tsp (or more to taste) ground black pepper (this soup LIKES pepper)

2 tsp Italian seasonings (or 1 tsp each Oregano and Basil)

1/2 tsp. onion powder (optional)

*if more soup broth is desired, you can add 1 can plain tomato sauce to above ingredients*

Dump all into large pot and simmer on med-low heat until heated thru, stirring occasionally.

Serve and enjoy! I occasionally top with shredded cheddar cheese if I have some on hand, and a dollop of sour cream tastes great too!  :)

 This soup warms your insides, makes a nice change from chili on really cold days, and I haven’t met a kid yet who doesn’t like this one!     :)

Hope y’all enjoy!

Shady

 

 

 

Chocolate Treasure Cupcakes

Okay – who’s ready for a massive chocolate fix????

This kind of warm, gooey chocolate fix???

Mmmmmmmm……Cheesecake middles…….

Well then, here you go:

Chocolate Treasure Cupcakes 

preheat your oven to 350 degrees 

prepare muffin tins for 24 cupcakes (either use liners, or grease and sugar; or grease and cocoa powder – if you REALLY love chocolate – the tins) 

Filling: 

1 – 8 oz. pkg softened cream cheese 

1 egg, beaten 

1/3 cup sugar 

1/8 tsp salt 

1  (6 oz.) pkg semi-sweet chocolate chips (1/2 a regular size pkg) 

 

Combine cream cheese, egg, sugar and salt. Beat with mixer on medium speed until well blended. 

 

Now stir in chocolate chips, using a spoon. Set aside for later. 

 

Cupcake Batter: 

3 cups flour 

1/2 cup cocoa powder 

2 cups sugar 

2 tsp baking soda 

1 tsp salt 

2 cups water 

2/3 cup vegetable oil 

1 tblsp white vinegar 

2 tsp vanilla extract 

Combine first 5 ingredients (dry team) in a large mixing bowl. 

 

Mix thouroughly – I use a whisk for this part. 

 

Assemble the rest of the ingredients (wet team). 

 

Now, SLOWLY add (in order) water, oil, vinegar and vanilla while mixing on LOW speed with electric mixer (otherwise you will be consumed in a dust cloud of chocolate…..sounds good, breathes bad).  🙂  Mix well. 

 

Now, fill cupcake tins 2/3 full of Batter, then drop heaping teaspoons full of cream cheese Filling in center on top of batter. Don’t worry – it will sink into batter while it bakes.  😉  

  

Arrange pans on center oven racks so that they are not touching. 

 

Bake at 350 degrees for 30 – 35 minutes. 

Remove from oven and place on trivets or wire racks to cool before removing cupcakes from pans. 

 

You must let them cool a bit before eating – you don’t want to hurt yourself! But, most importantly of all…….BEWARE that blasted Hand Monster thief!! 

 

Because you are going to want all of this yummy goodness for yourself!!! 

 

Although, in order to avoid possible over-consumption and extra “jigglies” where you don’t want them, you MIGHT want to consider sharing….. Notice I only said “might” though.  🙂   

Enjoy!! 

Shady

My Breakfast Casserole

I origionally posted this recipe last January – but considering the cold/nasty weather conditions that most of us are experiancing, I thought you might like to try this out this weekend.    🙂

 

This recipe can be made with ANY cheese you have on hand, and it’s awesome for ANY meal – not just breakfast!!

Enjoy!    🙂  

 

 

Shady’s Breakfast Casserole

 

Breakfast Casserole

Easy Breakfast Casserole

 

 

 

(Approx. one hour from start to finish)

Oven set to 350 degrees, rack in center of oven

9 x 13 glass baking dish

non-stick cooking spray

2 LBS sausage – spicy is best (or 1 lb sausage, 1 lb hamburger, or 1 lb pork sausage and 1 lb turkey sausage – any combo will work)

12 eggs

2 cups milk

2 cups +/-  cubed bread/ stuffing mix (unseasoned works best)

5 slices taco cheese (deli cheese…can substitute any cheddar) crumbled

5 slices Chipolte cheese (can substitute pepper jack) crumbled

12 thin (1/4 – 1/2 inch thick) slices of Velveeta cheese

1/2 tsp. Paprika

1 tsp Italian Seasonings

1/2 tsp Black Pepper

1/4 tsp. Garlic Powder

 

Brown sausage in skillet (approx. 20 min over med. heat) DO NOT DRAIN, most of grease will cook off and you need what is left for the bread cubes.

While meat is browning;

 preheat oven, spray baking dish, place bread cubes in bottom of baking dish 1 layer deep only, set aside.

Whisk eggs, milk and spices (like making scrambled eggs) and set aside.

Crumble up cheeses and slice Velveeta, set aside.

Once meat is browned pour meat and any remaining pan drippings over bread cubes and level out. Next, place crumbled cheeses over meat. Now Pour egg mixture over top of that. THEN place velveeta slices on top (if you pour the eggs over the velveeta you will have a black, burned top).

Place in oven on center rack – UNCOVERED for 30 – 35 min. at 350 degrees

Let cool 10 – 15 min before eating or the cheese will burn you.

ENJOY!!! Serves 8 – 13 people, or makes GREAT leftovers for the next few days :)   Reheat individual servings in microwave for approx. 1 min 15 sec.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Today’s Experiment: LUNCH

The Challenge:  Lunch for a boy with a Wisdom Tooth coming in that is going to have to be pulled (this means only soft food for now) that is nutritious, and easy.

The Solution:  Create a soup he will actually eat.    😉   

Hmmm….. what to throw in the crock-pot today……..

Step #1)  Peruse pantry

Step #2)  Grab crock-pot

Step #3)  Throw in crock-pot:

2 cups dried, rinsed Lentils

1  1/2 cups dried split peas, rinsed

4 cups chicken broth

1 cup water

1 cup sliced baby carrots

1 medium chopped onion

1 tblsp chopped/crushed garlic

3 splashes Worcestershire Sauce

1 tsp lemon juice

1/2 tsp black pepper

1/4 tsp salt

Set crock-pot on HIGH and walk away for 4 to 4 1/2 hours.

10 minutes before done, I will add 2 cups of chopped, cooked ham.

How’s it taste? Don’t know yet.    😉  

We shall see……

Don’t y’all just love being Guinea Pigs??    🙂

Cure-All Soup

It’s 8 degrees BELOW zero right now – without windchill!! That means it is definitely time for warm, hearty home cooking!!

This recipe for my Hamburger Soup is quick, easy, uses whatever you have on hand – and even has added benefits!

17 years ago I was VERY broke, VERY pregnant and VERY hungry – all the time! I still remember the day I pulled everything out of my almost empty cabinets, and was trying to figure out what on earth to make to feed my family that night. It was cold, snowing, I had just worked a 12 hour shift as a waitress (think – seriously hurting feet/swollen ankles, exhausted and sore back here). I had some hamburger left over from the previous nights meal, and so out of desperation, I browned up the burger and started throwing things in the pot. Now, I know there have since been several recipes for this type of soup put out there – but this is my original that came to me that day ( I did not own a computer, or a cookbook for that matter, at the time) and I still stand by it today. I have added a few spices, and the tomatoes, to the recipe over the years – but the recipe stays otherwise unchanged.

BEWARE!! There is an added benefit to this soup that I found out about by accident……No matter what cold/flu/sickness you are afflicted with, eat 2 – 3 bowls of this soup and it cures whatever ails you within 24 HOURS!!! Everytime!!! I’m not sure how – and I don’t care, I just know by personal experience – IT WORKS!!!

So, without further ado – here’s the recipe for Shady’s Hamburger Soup:

*NOTE: Recipe can easily be doubled (this is how I normally make it now, I also will use frozen veggies when I can) or you can even triple the recipe for freezing leftovers. Recipe freezes wonderfully, and will keep up to 6 months this way – just thaw and reheat*

1 1/2 to 2 lbs ground beef , browned and drained

2 cans corn (drained)

2 cans green beans (drained)

1 can carrots or mixed veggies (drained)

1 can peas (drained)

2 cans stewed tomatoes (do not drain) (optional)

1 large can tomato juice (or 2 cans plain tomato sauce mixed with 1 can water if you are out of juice)

1 tsp. garlic powder

1 tsp (or more to taste) ground black pepper (this soup LIKES pepper)

2 tsp Italian seasonings (or 1 tsp each Oregano and Basil)

1/2 tsp. onion powder (optional)

*if more soup broth is desired, you can add 1 can plain tomato sauce to above ingredients*

Dump all into large pot and simmer on med-low heat until heated thru, stirring occasionally.

Serve and enjoy! I occasionally top with shredded cheddar cheese if I have some on hand, and a dollop of sour cream tastes great too!  🙂

 This soup warms your insides, and makes a nice change from chili on really cold days. 🙂

Hope y’all enjoy!

Shady