Cooking Is Another Window to My State of Bliss

I love to cook. When I'm home after the theatre I cook for my family. I am a pretty picky eater but I cook them whatever they like. Creating and using my creativity to make something that tastes good fills me with a sense of achievement that I cannot describe. :)

Easy Rum Cake

Ingredients:

1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1/2 cup dark rum
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix

Glaze
1/2 cup butter
1/8 cup water
1/2 cup white sugar
1/4 cup rum

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube or Bundt pan. Sprinkle nuts over the bottom of the pan.
2. Mix together the cake mix, 1/2 cup dark rum, eggs, 1/2 cup water, oil, and vanilla pudding mix. Pour batter over the nuts in the pan.
3. Bake for 1 hour. Cool, and invert cake on a serving plate. Prick the top of the cake.
4. To Make The Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Dutch Apple Pie

Ingredients:

5 large Granny Smith apples - peeled, cored and sliced
1/2 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup butter
1 recipe pastry for a 9 inch single crust pie

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
3. Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
4. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
5. Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.
   

Vegetable Pizza I

Ingredients:

2 (8 ounce) packages
refrigerated crescent rolls
2 (8 ounce) packages cream
cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch
-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell
pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar
cheese

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Mother's Pot Roast

Ingredients:

2 1/2 pounds tip round roast
1 (15 ounce) can tomato sauce
1 onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour
salt and pepper to taste

Directions:

1. Spray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
2. After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
3. Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast.

Glazed Carrots

Ingredients:

2 (16 ounce) packages fresh baby carrots
1/2 cup butter or margarine
1/2 cup packed brown sugar

Directions:

1. Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain and set aside.
2. In the same pan, combine butter, brown sugar and salad dressing mix until blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed.

Chicken Teriyaki

Ingredients:

3/4 cup soy sauce
1 cup mayonnaise
6 skinless, boneless chicken breast halves - pounded thin

Directions:

1. In a medium bowl, mix together the soy sauce and mayonnaise. Add the chicken, and turn to coat. Cover, and marinate for 30 minutes.
2. Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
3. Place the chicken onto the grill with a thick coating of the marinade. Discard remaining marinade. Cook for about 10 minutes per side, or until chicken is firm and juices run clear.