Pistachio Cake

This cake has quite a story - Years ago I was part of a team performing a fraud investigation.  On the back of one of the pieces of evidence was a recipe for pistachio cake.  I told the team that when we finished the investigation I would make this cake.  So, I absolutely cannot site the person who gave me this recipe, but the team LOVED the cake when we celebrated the completion of our work.  I now refer to this as "fraud cake".  Even the green color just seems fitting.  Enjoy!

Pistachio Cake recipe:
1 box yellow cake mix
1 cup water
1 heaping cup sour cream
1 small box of pistachio instant pudding
2 eggs
Mix Well
Bake in a 9x13 at 350 for 25-30 minutes.
After the cake cools - make the icing.

Pistachio Cake Icing:
1 small box of pistachio instant pudding
1 cup cold milk
1 small carton cool whip
1 cup of crushed pistachios
1 1/2 cup powdered sugar
2 Tbs. melted butter
3 oz cream cheese (softened)
add milk to spread

Shiitake Mushroom & Gruyere Quiche

If you want a seriously good quiche and are willing to invest some time, here is a great recipe.  Ok, you are fully warned that this is a lazy at home day recipe that takes 3+ hours.  One more note to the recipe - I would cut the mushroom mixture in 1/2 because it was way to much filling for my deep dish pie crust.

I made this to celebrate my Mom's birthday this past weekend and I had a wonderful lunch with my parents.  My mom really enjoyed the quiche. 

The recipe is copyrighted by Melanie's Kitchen.  Her blog has the full recipe - click here.

Cajun Crab and Quinoa Cakes

I just got my first Cooking Light magazine in the mail and I made the Cajun Crab and Quinoa Cakes for dinner. Yum!

For the recipe - click here

Roasted Brussels Sprouts

I never ate brussels sprouts as a kid so when I tried them as an adult, I was pleasantly surprised that I liked them.  This is ridiculously easy - remove the outer leaves of the brussels sprouts and cut off the brown ends.  Then toss them  in olive oil and season with salt and pepper.  Bake at 400 for 30-35 min.  Yes, that easy.

Lemonade Bars

I totally forgot to take a picture before I snagged a taste!  A co-worked said she had found a recipe for Lemonade brownies and I was intrigued.  Here is the recipe link - click here

Ingredients

Brownies
• 1/2 cup butter, room temperature
• 1/2 cup dry lemonade powder
• 1/4 cup granulated sugar
• 1 egg, plus 2 yolks
• 1 tsp vanilla
• 3/4 cup flour, plus 2 Tbsp
• 1/4 tsp baking powder
Glaze
• 1 cup powdered sugar
• 2-3 Tbsp prepared lemonade OR juice from one lemon, approx 2-3 Tbsp
• 1 tsp lemon zest

How to Make

1. Preheat oven to 350°
2. Spray an 8x8 pan with cooking spray, set aside.
3. Cream butter, sugar and lemonade powder in mixer for about 2 minutes,until light and fluffy.
4. Add in egg and both yolks and vanilla. Continue mixing until incorporated.
5. Turn mixer to low and add in flour and baking powder. Stir until combined.
6. Spread batter into prepared pan.
7. Bake 15-20 minutes until edges begin to golden and center is JUST set. Do not over bake.
8. Remove from oven and cool on wire rack.
Glaze
9. Stir powdered sugar, lemonade or lemon juice and zest in a small bowl and pour over cooled brownies.
10. Let glaze set for at least an hour before cutting into squares. (As you can see from the picture I was not patient enough to wait an hour to taste!)

Notes

I used Country time Lemonade mix, but I imagine any brand will work fine!

These were quite tart.  If you are a major fan of lemon bars like my boss, you'll love these!

Coconut Chicken Tenders

I love coconut, so I had to try these coconut chicken tenders.  I found the recipe on pinterest - click here

This was actually super simple to modify for a single serving - 1/2 chicken breast cut into strips and dunk in 1 whisked egg, then coat with 1/4 cup panko and 1/4 cup sweetened coconut and cook in a skillet with 1 T. oil.  Once they are crunchy on both sides (about 3 min), transfer to a baking sheet and bake at 375 for 8-12 min until cooked through and serve with dipping sauce.  I used a thai sweet chili sauce.  Quick and easy dinner!

Garlic Shrimp Crostini

This is an appetizer recipe that I picked up at a Pampered Chef party years ago.  It is a go to appetizer for parties at my house.  Enjoy.    

Savory Cheese Crostini

• 24 slices French bread, cut 1/4-inch thick
• 2 tablespoons olive oil
• 4 ounces cream cheese, softened
• 1 package (3.5-4 ounces) goat cheese
• 3/4 teaspoon Pantry Italian Seasoning Mix
• 1 garlic clove, pressed

Garlic Shrimp Topping

• 2 tablespoons butter or margarine
• 3 garlic cloves, pressed
• 12 ounces uncooked small shrimp, peeled and deveined (about 50)
• 1/4 cup finely diced red bell pepper
• 2 tablespoons snipped fresh parsley

Directions: For crostini, preheat oven to 375 F. Place bread slices on a baking sheet; lightly brush with oil. Bake 10-12 minutes or until light golden brown; remove from oven. In a bowl, combine cream cheese, goat cheese, seasoning mix and garlic; set aside.  For shrimp, heat butter in Large (10-in.) Skillet over medium-high heat until melted and bubbly. Press garlic into skillet using a garlic press. Add shrimp and bell pepper; cook and stir 3-5 minutes or until shrimp are pink and opaque. Remove from heat; stir in parsley. To serve, spread each crostini with cheese mixture. Top with two of the shrimp; serve immediately.