Tasty Tuesday Cherry-Coconut Cheese Coffee Cake!

After eating out so much while we were in Gatlinburg, I must admit, nothing sounds very tasty to me. Maybe after a few days of starvation, my appetite will return. In the meantime, I'll try to get a bit more exercise and seek inspiration from a recipe provided by our own Diva Donna!

Cherry-Coconut Cheese Coffee Cake

INGREDIENTS

2‑1/2	cups all-purpose flour
3/4	cup sugar
1/2	teaspoon baking powder
1/2	teaspoon baking soda
2	packages (3 ounces each) cream cheese, softened, divided
3/4	cup milk
2	tablespoons vegetable oil
2	eggs, divided
1	teaspoon vanilla
1/2	cup flaked coconut
3/4	cup cherry preserves
2	tablespoons margarine or butter

PREPARATION:

1. Preheat oven to 350°F. Grease and flour 9-inch springform pan. Combine flour and sugar in large bowl. Reserve 1/2 cup flour mixture; set aside. Stir baking powder and baking soda into remaining flour mixture. Cut in 1 package cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs; set aside.

2. Combine milk, oil and 1 egg in medium bowl. Add to cream cheese mixture; stir just until moistened. Spread batter on bottom and 1 inch up side of prepared pan. Combine remaining package cream cheese, remaining egg and vanilla in small bowl; stir until smooth. Pour over batter, spreading to within 1 inch of edge. Sprinkle coconut over cream cheese mixture. Spoon preserves evenly over coconut.

3. Cut margarine into reserved flour mixture with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over preserves. Bake 55 to 60 minutes or until golden brown and toothpick inserted into crust comes out clean. Cool in pan on wire rack 15 minutes. Remove side of pan; serve warm.

Tasty Tuesday Jambalaya!

I've got a guest post and giveaway going up on Author Sound Relations today. Hop on over for your chance to win a signed copy of Wildcat!

Somebody mentioned jambalaya as their dinner of choice on Fat Tuesday. I'm a week late, but here's my version!

Catmaster Jambalaya 

Ingredients

1 Tbsp butter
6 oz turkey smoked sausage, chopped
4 chicken tenderloins, (or 1 boneless, skinless chicken breast) chopped
6 oz tail off shrimp
1 can tomato sauce
1 bay leaf
1/2 bell pepper, chopped
1 celery stalk, chopped
1 medium onion, chopped
2 large garlic cloves, minced
1 Tbsp creole seasoning
2 cups chicken broth
1 cup brown rice
1 dash Worcestershire sauce

Directions

Melt the butter in a large pot over medium heat. Add the onions, sausage, bell peppers, celery, and garlic, and saute until the onions are translucent and sausage is browned. Add the chicken and brown on all sides. Add the creole seasoning, bay leaf, tomato sauce, rice, and broth. Bring to a boil, then reduce to a simmer and cook until the rice is tender about 45 minutes, stirring occasionally, adding the shrimp during the last ten minutes or so. Add more water if needed. Season to taste with  dash of Worcestershire sauce. You can add more salt and pepper or hot sauce if you like, but you probably won't need it.

Tasty Tuesday Chicken Cordon Bleu Bake!

Jeannine sent me this recipe a couple of weeks ago. I tried it out on Sam, who loves Chicken Cordon Bleu. He didn't care for the bread crumb topping, but aside from that, it was a hit!

Chicken Cordon Bleu Bake

Ingredients

8oz rigatoni
10.75 oz can of cream of chicken soup
3/4 cup milk
3 cups cooked chicken, cubed
6 slices deli ham julienned
2 Tbsp Dijon mustard
Salt and black pepper to taste
2 Tbsp unsalted butter melted
1 cup panko bread crumbs
1 1/2 cups shredded Swiss cheese

Directions

1. Preheat oven to 350.
2. Cook pasta according to package directions. Drain.
3. In a bowl, combine cooked pasta, soup, milk, mustard, salt, pepper, chicken, and ham.
4. In a small bowl, combine melted butter and bread crumbs.
5. Spread pasta mixture in a sprayed 9x13 casserole dish. Top with Swiss cheese and panko/butter mixture.
6. Bake 25 min until top is golden brown.

I'm at Romance at Random today, talking about my inspiration for the Cat Star Chronicles. Hop on over for your chance to win a copy of Wildcat!

Tasty Tuesday Wildcat Szechaun Shrimp and Vegetables!

Since today is the release day for Wildcat, I figured I ought to post something spicy. The original recipe came from Allrecipes, but I tweaked it considerably, adding most of the veggies.

When you've had your fill, hop on over to Casablanca Authors for the Wildcat launch party! I'll be giving away a signed copy of Wildcat! 

Also, if you get the chance, check out this review of Wildcat!
Remember, the blog tour ends February 28th here on the CBEB with a big party and a giveaway of two full sets of the CSC series!

Wildcat Szechuan Shrimp and Chinese Vegetables

Sauce
Mix together and set aside:
1/2 cup water
1/4 cup ketchup
2 tbsp soy sauce
1 tbsp plus 1 tsp cornstarch
2 tsp honey (or agave syrup)
1 tsp crushed red pepper
1 tsp grated fresh ginger

Ingredients/Directions
Heat 2 tbsp vegetable oil in wok and add:
1 small onion, sliced
2/3 cup sliced mushrooms

Stir fry until onions are translucent. Then add:
4 cloves garlic, minced
1/2 green pepper, sliced

1 carrot, peeled and cut into strips
1 rib of celery, sliced

Fry about two minutes and add:
1 cup bean sprouts
1/2 cup water chestnuts
2/3 cup baby corn
12 ounces cooked shrimp (tails off)

Cook another 2 minutes. Add sauce and cook until thick and bubbly. Serve over rice or noodles.