Best Ever Pound Cake

Classic Pound Cake (taken from Better Homes and Garden's May 2009 issue)

Ingredients

6 eggs

1 cup cold unsalted butter (8oz), cut in 1/2-inch pieces

1 8oz package cold cream cheese, cut in 1-inch pieces

2 3/4 cups sugar

1 tsp. kosher salt

4 tsp. pure vanilla

3 cups shifted cake flour (may also use 2 1/2 cups plus 2 tablespoons all-purpose flour, but note that it won't be as fine as a finished product)

Directions

1. Let eggs stand at room temperature for 30 minutes. Generously butter and lightly flour two 8x4x2-inch loaf pans or one 10-inch tube pan. (I'd recommend using the flour and oil spray that you find with Pam). Using a stand mixer with the paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.

2. Add cream cheese. Beat on low speed for 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (About 1 1/2 to 2 minutes.) Add salt. Continue creaming the mixture for 5 minutes, scraping the sides and bottom of bowl once halfway though. Increase speed to medium, continue mixing for 2 more minutes.

3. Add eggs, one at a time, beating 20-30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.

4. Gradually add about 2 1/2 cups of cake flour on low speed, mixing until just blended (about 1 to 1 1/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.

5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.

6. Place on center rack of a COLD oven. Turn oven setting to 300*F. Bake for 1 hour 15 minutes to 1 1/2 hours without opening the oven door for the first 1 hour 15 minutes. Bake 1 hour 45 minutes for tube pan. Test for doneness with a cake tester in center of cake or by listening for light bubbling sounds that soften and slow and cake approaches doneness.

7. Transfer to cooling rack. Cool 10 minutes before removing from pan(s). Cool completely before serving.

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Menu: May 17th - 29th

Sunday 17^th Dinner: sautéed shrimp with old bay seasoning, veggies, pound cake and strawberries

Monday – Friday meals (18^th – 22^nd):

1. Salads with grilled chicken (cucumber, bell pepper, boiled egg, red onion, tomato, carrots, cheese)

2. Velveeta Spinach & Pasta Dinner (SPINACH....it makes up for the cheese, right? :D)

3. Asian salads (marinated chicken, asian dressing, crunchy noodles, carrots, red onion, cucumber)

4. Sausage, tomatoes, and cream pasta

5. Lettuce wraps

Saturday 23^rd Breakfast/Lunch: applesauce pancakes

Saturday 23^rd Dinner: honey baked chicken, rice, broccoli, apple pie (will post recipe later!)

Sunday 24^th Breakfast/Lunch: leftovers

Sunday 24^th Dinner: out to eat

Monday 25^th Breakfast/Lunch: bruschetta

Monday 25^th Dinner: ribs (fixed with my Corky's obsession) , corn on the cob, leftover bread from bruschetta

Tuesday – Friday Meals:

1. Cheesy Tuna Noodle Casserole

2. chicken parmesan and sauteed zucchini

3. beef noodle bowl

4. baked salmon, steamed rice, sautéed veggies

Fajitas

Simple, easy, and oh so yummy. I went by the local grocery store and picked up the items I needed to fix this Saturday. DH made it home Saturday night in time for a late dinner. :)

Fajitas

Ingredients

12oz beef flank steak

1 tablespoon fajita seasoning

2 tablespoons cooking oil

1 red or green bell pepper, cut into thin strips

1 medium onion, thinly sliced

1 medium tomato, chopped

1 lime

8-inch tortillas

Directions

1. Thinly slice beef across the grain into bite size strips. Place meat in a deep bowl. Sprinkle with 2 teaspoons of fajita seasoning. Stir to coat. Cover and chill for 30 minutes.

2. Wrap tortillas tightly in foil. Heat in a 350* oven for 10 minutes. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the remaining teaspoon of fajita seasoning, pepper, and onion. Cook and stir 3 minutes. Remove mixture from skillet.

3. Add one tablespoon oil and meat to the skillet. Cook and stir until desired doneness is almost reached. Drain well. Return onion mixture and beef to skillet. Stir in tomato. Cook and stir until all is hot. Remove from heat; stir in the juice from the lime.

Homemade Fajita Seasoning Mix - kicks these fajitas from basic to amazing!

Southwest Chicken Bowl

Southwest Chicken Bowl

Ingredients

2 teaspoons olive oil

1 pound chicken breast, chopped up small

1 large green pepper, chopped

1 Roma tomato

1 teaspoon chili powder

1/8 teaspoon ground cumin

1/8 teaspoon salt

1 cup of your favorite salsa

1 can pinto beans, rinsed and drained

- fresh spinach, torn up into bite sized pieces

- shredded Parmesan cheese

Directions

1) In nonstick skillet, heat olive oil on medium heat for 1 minute. Add chicken, chili powder, ground cumin, and salt. I like the chicken to be coated with the spices before I add the bell pepper and tomato, but you can add those veggies as soon as you get the spices mixed in with the chicken. Cook, stirring occasionally, until chicken looses pink color throughout. Stir in salsa and beans; cook 5 minutes to blend flavors and heat through.

2) Tear up spinach leaves and put into each person's bowl (however much you like). Spoon in chicken mixture and top with shredded Parmesan cheese if you like.

I fixed this yesterday for dinner. There's enough for two hungry adults. Personally, it was enough for 2 dinners and a lunch. The spices and amounts weren't enough for me, so I added more along with some others. I like things spicy though. I'm also not a big fan of most beans, so I used black beans. I will definitely make this again. Do NOT leave out the parmesan cheese because it definitely made a difference. All in all though, good meal. :)

Menu....Kinda

DH is gone on TDY now. Below is what I've been eating/going to eat for the rest of this week.

Monday Lunch: leftover cheesy chicken and rice casserole, strawberry yogurt with granola

Monday Dinner: pineapple pork chops, leftover smashed potatoes, and veggies

Tuesday Lunch: pineapple pork chops, leftover smashed potatoes, and baby carrots

Tuesday Dinner: minestrone soup (defrosted, leftovers from a previous dinner)

Wednesday Lunch: minestrone soup

Wednesday Dinner: grilled cheese and an orange

Thursday Lunch: minestrone soup (last of it thankfully!), strawberry yogurt with granola, pineapple, baby carrots

Thursday Dinner: Hamburger, mixed veggies

Friday Lunch: Hamburger, baby carrots, orange

Friday Dinner: KFC (using free coupon)

I desperately need to go to the commissary for food. I meant to go last weekend, but that just didn't happen once I realized that I could technically make it though this week. Cooking for one just doesn't thrill me! No matter what though going to the commissary Saturday is a MUST. I will be out of fruits and veggies by then, so no more making it though. I have a very "exciting" (ha) list of things to fix for next week. No idea on when I'm going to eat what, but it's what I'm buying stuff to make. Along with lots of fruits and veggies to fill in the gaps.

Next week meals:

Apple quesadillas (didn't actually make them from last menu cause DH threw up a fuss about the apples and corn invading his good chicken and cheese lol)

Southwest Chicken and Spinach Bowl (trying new recipe, will post later)

Hamburgers

Salads with grilled chicken

Tuna salad sandwich

Kashi frozen meal (have a coupon and they're not that bad)

Commissary again on Saturday, May 16th. By then I should know when DH will be returning from his current TDY (which is up in the air)....and therefore, when I can stop cooking for one/stop eating the same thing over and over and over..........