sof'ella's spice swirl cake mix from World Market. It is wonderful.
I have made it in a tube pan, but the loaf pan works so much better--all from my new ovens which have been working over time.
TWO NEW OVENS FOR MY BAKING STATION. I AM BAACCCK.
I do love Cook's Corner now that Lisa Abraham has taken over and brought it back to its once great Wednesday glory. Today was a good one. Even though you would have to whack me several times to get me to tailgate, one recipe that I found delicious was printed today and can be used, in my case, for everything BUT a tailgate but if you like those events, it is built for that as well.
Reuben dip~
1 pound sauerkraut, well drained
1.2 pound chopped corned beef
1/2 pound Swiss cheese
2 heaping tablespoons mayo
2 heaping tablespoons grainy mustard
party rye bread or rye bread slices (those firm little squares of rye bread)
In a slow cooker (love my slow cookers) combine all the ingredients and turn to high. Let simmer until cheese is completely melted and all ingredients are hot. Stir so that everything is well combined. Spoon on party rye bread.
Lisa reminded us that November 20 is the day the large cookie recipe section is due on our doorsteps. I have several years of these squirreled away and had at least one recipe in last year's section. I submitted the rich filled cookie recipe this year and Lisa wrote they were now testing each recipe and she has the pleasure of tasting every entry.
Lisa also loves beets, as do I. I take them in any form and enjoy the presentation.
Roasted beet and avocado salad
1 pound beets, peeled and cut into pieces
olive oil
Kosher salt and freshly ground black pepper
6 cups mixed salad greens
1 avocado, sliced thinly (I would toss in lemon juice to hold the color)
1/4 cup red diced onion
1/2 cup walnut pieces
Balsamic vinegar to taste
Heat oven to 400. Place beets on a sheet pan drizzled with 2 tablespoons olive oil. Salt and pepper
Place in oven and roast for 45 minutes or until fork tender.
When beets are softened and slightly blistered, remove from oven and cool.
Arrange the ingredients to suit your eye for beauty and taste
Sprinkle the walnuts on top and drizzle platter with olive oil and balsamic vinegar to taste
There are two more good recipes today, but I will get to at least one of them another time. The really great one is too long to type--Nutella cookie cheesecake bars reads delicious, but it would take forever to retype it for the blog. I will try to cut and paste it, but if you can't wait go to Columbus Dispatch Cook's Corner and the recipe will be in that section.
In case you don't read Mennonite Girls Can Cook's blog, I don't want you coconut lovers to miss this recipe. It is on my 'to bake' list now that my two new ovens are installed. (Those ovens are beauties and so are these cookies.) The recipe won't cut and paste, so you can go to the Mennonite Girls Can Cook's blog for the recipe. Sorry...but YUM!
