Category Archives: Recipe Re-Do

White Trash Dip (Recipe Re-Do)

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White Trash Dip

White Trash Dip

Lovely name, ehh? But since when did I ever try to convince you that I was classy, prim and proper? You love me like I am, right? Low class, strange, and always doing my best (such as that may be) to give you a giggle.

The first time I made this dip was not long after I started the blog. Lately, I’ve been getting quite a few people coming to it and while that makes me happy, it has, yet again, one of those photos that makes me cringe, cry copious tears of embarrassment, and

want to gouge my eyeballs out so that I don’t have to see it again. Yes, it’s that bad. I love the post I made to go with it because it’s one of my funnier ones (has cuss words; you’re forewarned) but I know that the photo makes baby kitten throw themselves off cliffs. So, it was time to remake this one. Partly because I’ve changed it a little over the years and partly, well, that photo *cries more*

This is one of the worlds easiest dips to make. Why is it called white trash, you ask? Because it’s fairly cheap to make and uses canned chili 😀 and because this is so not something you’d serve at a classy party with champagne and caviar. This is more beer, chips and family and friends you love gathered together. Perfect for a game or for family movie night, for a Christmas buffet, what have you.

This is creamy, meaty, a little bit spicy (easy to adjust), cheesy, great for digging into when you have the munchies.

You know the drill…. 🙂

White Trash Dip

  • 1 15 ounce can of your favorite chili
  • 2 8 ounce packages cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 2 teaspoons finely minced jalapeno (omit if you use the typically spicy chorizo, unless you really like the bite) plus extra for garnish
  • 1 lb chorizo sausage, cooked and crumbled (you can also use bacon, which is how I originally posted it)
  • 4 green onions, plus extra for garnish
  1. Preheat oven to 350 degrees. Lightly grease a 2 quart serving dish (I used  a souffle dish). Combine all the ingredients in a large bowl, then scoop into the serving dish. Smooth top.
  2. Bake at 350 until browned on top and bubbly, about 15 to 20 minutes. Garnish with green onions and jalapeno. Serve hot.
White Trash Dip

White Trash Dip

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Easy Amish Sugar Cake (Recipe Re-do)

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Easy Amish Sugar Cake

Easy Amish Sugar Cake



I’ve always wondered what makes some recipes winners and others total flops. I’ll post something that tastes wonderful and even has a decent photo and it will get two shares on facebook and not a lot of notice.  Then, another time, I’ll post something that, while good (not like I’m going to post crap), is fairly simple and nothing exciting, just homey food. And suddenly it will get 90 bazillion shares on facebook and a ton of people will come here to the blog to see it. Have I ever mentioned that all of you confuse me sometimes? 😛

This recipe falls under the second category. It is simple, tasty, homey and as easy as can be. But is certainly isn’t exciting or some earth shaking cuisine and I have come to realize that many of you prefer the recipes like this one.  This is by far my most pinned recipe on Pinterest and always get a lot of shares on facebook when I repost it there. All this with sub par photos, lol. I originally made this one for the blog in early 2012. Like I said, it is tasty and simple. You get a slightly crispy top and edges and a tender inside. part of the topping sinks to the bottom and you can a wonderfully buttery, yet crisp and sweet bottom crust, too. It’s a wonderful breakfast cake as well as a great treat for the family and an after school snack. it takes ten minutes tops to get this into the oven and about 3 minutes for your family to have it devoured 😀 It also is one of those simple cakes that most of you will already have all the ingredients for. So what are you waiting for? Go… make your house smell amazing and make the kids and spouse love you even more than they already do. Cause you’re just that good!

You know the drill…. git to cookin’

Mrs. Cupcake…. who is going to have another slice of this cake

Easy Amish Sugar Cake

 

  • 2 cups flour
  • 1 cup sugar
  • 1 1/3 cups milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 3 tablespoons melted butter
  • 1/2 to 3/4 cup brown sugar
  • 1/3 cup melted butter (more like 1/4 cup if you’re doing this in one larger pan)
  • 1 to 2 teaspoons cinnamon (you’re sprinkling it on, so use the amount that makes YOU happy)
  1. Preheat oven to 350 degrees and lightly grease two 9 inch cake pans. You can also, as I did this time, use a 10 inch cast iron pan. You may end up using a bit less melted butter for drizzling at the end though, plus plan on a longer baking time by about 10 minutes.
  2. In a large bowl, mix the flour, white sugar, 1/2 teaspoon cinnamon and baking powder.
  3. Dump in the egg, milk, vanilla extract and 3 tablespoons melted butter.
  4. Stir just until well combined and smooth. Don’t overbeat.
  5. Pour into the prepared cake pan or pans. Sprinkle with desired amount of brown sugar, then the cinnamon. Drizzle the remaining melted butter over the tops of the cakes.
  6. Bake at 350 for about 20 minutes or until the top is firm and crackly looking and the cake is a nice golden brown color.
  7. This is best served warm but it’s still good cold and reheats nicely.

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Easy Amish Sugar Cake

Easy Amish Sugar Cake

 

 

Easy Red Velvet Cupcakes- (Recipe Re-do)

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Red Velvet Cupcakes

Red Velvet Cupcakes



Sometimes I look back on my old photos. Then, I start to cry. Followed by hysterical laughter, embarrassed under the bed hiding and vows to pretend I don’t know who I am if I ever meet myself in public.

Mind you, I’m still far from a world class photographer. Bon Appetit isn’t going to be printing any of my photos anytime soon. Heck, sometimes I refuse my own photos and send myself haughty emails saying “don’t call us, we’ll call you”. But all of that aside, I like to think I’ve gotten a wee bit better over the years. Aside from all of that though, I have a couple dozen more readers than I did back when I started. Maybe. On a good day. And some of the things I did back in the day were quite tasty, but one would never know it based on the photos. I actually bake some of the goodies I made back when I started. So I’ve decided to periodically redo some of my older recipes. If they need revamped, I’ll do that. If they don’t, I’ll simply remake them and hopefully give them better photos.

The latter is the case today. I made these Red Velvet Cupcakes Christmas and Valentines Day are the times when everyone goes Red Velvet happy. I didn’t do anything red velvet for Christmas, so Valentines Day it is. Chocolate is the perfect food for romance and love. I know, some say oysters are, but I want one person to explain to me how something that looks like a lump of snot is romantic. Wait… too blunt and kinda gross? Sorry. But seriously (heh… *I* used the word seriously. Me. Feel free to giggle.), chocolate is romantic.

Are cupcakes, though? I think that depends on ones manners. if you are the type to eat daintily and offer bits to your s/o. maybe. If however, you shove the whole thing in your face and then burp and giggle, you may want to make alternate plans for your Saturday nights. Just sayin’

These are yummy cupcakes and easy as boxed mix. Wait. They are boxed mix. Guess what. They can also use Cool Whip in the frosting. That one is optional. You can also sub real freshly whipped cream. I’ve done both and prefer the whipped cream because it makes the frosting less sweet. But these are intensely chocolatey cupcakes with a rich, creamy frosting. Chocolate…romance…love… just leave oysters out of it. And burps.

You know the drill… 🙂

Red Velvet Cupcakes

  • 1 box red velvet cake mix
  • 1 4 ounce box of instant chocolate pudding
  • 1 8 ounce package of cream cheese, room temp
  • 4 cups powdered sugar
  • 1/2 cup unsalted butter, room temp
  • 2 teaspoons vanilla extract, divided
  • 1 cup whipped cream or cool whip
  1. Preheat oven to temp suggested on cake mix box. Line 20 muffin cups with liners, or grease them well.
  2. Prepare cake mix as package directs, adding in the box of instant pudding and 1 teaspoon of the vanilla extract. Beat well for two minutes. The mixture will be thick. It will also be tasty…. don’t eat too much. 😀
  3.  Fill the prepared cups about half full. Don’t overfill; this batter rises like crazy. If you need to use more cups, just line more. But I got 20.
  4. Bake according to package directions. When done, turn out onto a rack to cool.
  5. While they cool, prepare the frosting. In a large bowl, beat together the cream cheese, butter and remaining vanilla extract until light and fluffy looking. Add in the powdered sugar; here is where I usually stir it with the beater OFF, just to prevent being covered in sugar dust. When it’s mixed, turn the beater to high and beat until the mixture is thick and creamy, about three to five minutes.
  6. Spread or pipe frosting onto the cooled cupcakes. Decorate as desired.

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