Thursday, December 8, 2016
Posted by Recipes from the Lombard Clan at 8:07 AM
Saturday, March 9, 2013
I have not posted in a REALLY long time. :( Sorry friends. Life has gotten a hold of me. I am 6 weeks and 1 day away from birthing my 4th and final baby. :) I am happy about this!! VERY! Needless to say an *almost* 6yo boy, 4yo boy, 2yo girl, and soon to be a sweet baby girl has kept me very busy. I hope that once this baby is born and life is on a good routine I will start posting again. I am glad this blog isn't totally left up to me or it would be a failure! Thanks to my Mom, sister, and sister in law for continuing to post.
Ok, I was really wanting to bake a chocolate bundt cake bc I saw a recipe online of one and it made me crave one. I don't know why but I love baking bundt cakes. They are pretty and I don't have to do much of anything to make them that way. And usually they are yummy! But when I went back to find that recipe I couldn't. I, instead, found this one and it really is SO good! Probably my favorite chocolate cake I have ever made. And it is easy! And it is all made from scratch. It is so good my oldest said for his birthday he wanted me to make this instead of ordering him anything. SCORE! Hope you all enjoy as much as we did!
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar
Saturday, November 24, 2012
These are amazing!! They are from pinterest also. I love taking these places because everyone asks about the beans!!
Posted by Recipes from the Lombard Clan at 2:10 PM
These are a pinterest recipe and oh so yummy and easy!
Posted by Recipes from the Lombard Clan at 2:06 PM
Thursday, August 16, 2012
1 cup of sugar
1 cup of milk
1 cup of SELF RISING flour
1 stick of butter
1 LARGE can of sliced peaches
Pour peaches and half of the syrup in the bottom of a 9x12 pyrex. Mix the other inredients together and pour on top of the peaches. Bake at 350 for 30-40 minutes.
****Some people double everything but the peaches. Bake the same. Just adds more of the breading.
Serve with vanilla ice cream
Posted by Recipes from the Lombard Clan at 12:25 PM
Tuesday, May 29, 2012
3/4 cup vegetable oil
1/4 cup red wine vinegar
scant 1/2 cup sugar
2 tblsp soy sauce
Combine ingredients in jar and shake well to blend. Chill
1 Large head Bok Choy, coarsely chopped
4 green onions
Toss ingredients in a large salad bowl and chill until ready to dress.
1/2 cup butter or margarine
2 tblsp sugar
1/2 cup sesame seeds
1 (3oz) pkg. slivered almonds
2 pkgs Raman noodles, crushed
Saute all ingredients in melted butter over a low heat. Stir constantly until browned. Cool the mixture and sprinkle over salad just prior to pouring on the dressing.
Posted by Recipes from the Lombard Clan at 3:03 PM
Tuesday, May 8, 2012
I made this last night. It was delicious. These ingredients I have most of the time at my house. So, I was happy to stumble upon the recipe. I served it with whole pasta and a salad. If you haven't noticed, this is one of my favorite cooking blogs. I've made nothing on here that I didn't rave about - simply wonderful - and most of the time super easy :)! Enjoy: Kimberly
Lemon-Garlic Herb Rubbed Chicken
Recipe by Our Best Bites
1 1/2 tablespoons finely minced or pressed garlic
1 large or 2 small lemons, zested and juiced
1/3-1/2 cup minced fresh herbs, preferably a combo of basil, rosemary, and oregano
1 teaspoon kosher salt
1/4 teaspoon black pepper
4-6 tablespoons (or more) extra virgin olive oil
1 1/2-2 pounds boneless, skinless chicken breasts*
*also great on fish and grilled vegetables
Combine garlic, lemon zest, lemon juice, herbs, salt and pepper. Add olive oil until mixture comes together like a thick sauce. If you have a mini food processor, you can blend the mixture until it becomes the consistency of a chunky pesto. Rub mixture over chicken and/or vegetables and let sit for 20-30 minutes. When ready to cook, preheat outdoor grill or indoor grill pan. Cook a few minutes on each side, turning only once, until done (Internal temp should be about 165 degrees).
Posted by Recipes from the Lombard Clan at 10:52 AM