The One About The Old, And New, Favorite Recipes

My dad supposedly married my mom because of her coffee cake.  It’s really good.  I mean really.  So I’m gonna give you the recipe here, and also let you know what I have done over the years to make it a little bit lighter.  I also saw a recipe in Cooking Light magazine recently – it was actually in an advertisement for Campbell’s Soup.  And I adjusted it to make it more what Benjamin and I would eat.  Not only did he LOVE it, it took about 20 minutes to make, including prep!

Here you go, an old favorite recipe and a new one with commentary:

Evelyn’s Mom’s Famous Coffee Cake

1/2 c butter (1 stick)
1 c sugar
2 eggs (egg substitute is OK)
2 c flour (OK to substitute 1 c whole wheat flour if you want)
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. vanilla (use the good stuff!)
1 c sour cream (here’s where substitution is OK – I have done this recipe with LIGHT sour cream, non-fat sour cream and non-fat greek yogurt and all work fine)

1/2 c sugar
2 T. cinnamon (that’s TABLESPOONS, not teaspoons)
about 1/2 c chocolate chips.  Better if you have an old fashioned nut grinder and give them a little bit of grinding first.

Cream butter and sugar till fluffy.  Add eggs one at a time, beat well.  Sift dry ingredients together and add alternately with sour cream, beginning and ending with flour mixture.  Stir in vanilla.  Pour half of batter into greased and floured 8×8 pan and cover with half of cinnamon sugar mixture and half of chocolate chips.  Run a knife through the batter in both directions to mix filling into the cake batter.  Top with the remaining batter and then the remaining filling, and run the knife through it again.  Make sure that sugar doesn’t collect in the corners as it will burn.  You are welcome to add nuts but it just doesn’t need it.

Bake at 350 for one hour or until toothpick comes out clean.

I do thank Campbell’s Soup for the inspiration for what we now call Taco Skillet.  The funny part is that the original recipe called for a can of tomato soup but alas, I did not have a can of tomato soup when I made this recipe, and my version didn’t need it.  So I’ll just give you my version, with thanks and a hat tip to Campbell’s:

Taco Skillet

1 lb. ground chicken or turkey
1/2 c chopped red onion
2 cloves garlic, chopped
1 cup salsa
1/2 c water (just in case it gets dry-ish)
6 corn tortillas, cut into bite-sized strips
1/2 c shredded cheddar or jack cheese
For serving:  flour tortillas, chopped lettuce, sour cream, avocado slices, chopped green onions

Saute onions and garlic until translucent.  Add ground chicken or turkey and cook until done.  Add salsa and tortillas, and simmer for about 4-5 minutes.  Add water if the mixture looks dry.  Top with cheese and stir to melt.

Serve as a do-it-yourself taco bar, with toppings listed above or any toppings you like!

This amount made two nights’ worth of dinner for two of us.  Full of flavor and healthy as well.  The original recipe called for beef instead of chicken or turkey, plus a can of (sodium-rich) tomato soup.  Not necessary!  Salsa is your lowfat and full-of-flavor best friend.  Taco Skillet is my new go-to quick dinner favorite, and Benjamin’s too!


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