Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2020:
* Make at least 20 recipes for the Instant Pot
* Use the Spiralizer more often

Sunday, February 15, 2009

Tuna Cheese Melt

Although it was nothing fancy, this was a very easy sandwich to prepare and it was extremely fast--ready to eat in 5 minutes.  The sour cream added a little zip to the tuna melt, making a creamy blend along with the melted cheese.  I don't normally enjoy sour cream, but it was good in this recipe.  I would definitely make this tuna melt again because of its speed and ease.

Tuna Cheese Melt
1 serving, 300 calories

2 tablespoons light sour cream
1/8 teaspoon garlic salt
2 slices light rye bread
1/2 can (3 oz) tuna, drained
1 tablespoon light mayonnaise
1 slice reduced fat cheddar or American cheese
1 tablespoon butter

Combine sour cream and garlic salt; spread on one side of each slice of bread.   In a small bowl, combine tuna and mayo; spread on one slice of bread.  Top with cheese and remaining bread slice. Melt butter in skillet over medium heat.  Add sandwich.  Cook until both sides are golden brown and cheese is melted.

Saturday, February 14, 2009

Strawberry Preserve Cake

This cake was just "okay" by my dessert standards, although I fed it to my coworkers who had higher praise for it.  I thought the cake was a little dry, but the flavor was good.  The frosting was exceptionally good!   I arranged strawberries in the shape of a heart on top of the cake to make it a pretty Valentine's Day dessert.

Strawberry Preserve Cake

2&1/2 cups flour
1&1/4 teaspoon baking powder      
3/4 teaspoon salt
1/2 teaspoon baking soda    
3/4 cup butter, softened 
1&1/2 cups sugar    
3/4 cup Strawberry Preserves
4 large eggs
3/4 teaspoon vanilla extract
1/2 cup buttermilk
Red food coloring
Strawberries, if desired

Strawberry Cream Cheese Icing:
1 pkg (8oz) cream cheese, softened
1 cup butter, softened
1/4 cup strawberry preserves
1 teaspoon vanilla extract
4 cups confectioner's sugar
1 pinch salt


To make Icing:
In large mixing bowl, beat cream cheese and butter until smooth.  Add strawberry preserves and vanilla, beating well.  Add confectioner's sugar and salt, beating until smooth. 

To make Cake:
Preheat oven to 350º.  Lightly coat two 9" round cake pans with non-stick cooking spray.

In large mixing bowl, beat butter and sugar until light and fluffy.  Add preserves, then eggs (one at a time), beating well.  Add vanilla and red food coloring to preference.  Sift dry ingredients and add to batter alternately with the buttermilk, mixing well.  

Divide the batter between two cake pans.  Bake for 25 to 30 minutes or until toothpick comes out clean.  Let cool completely on wire rack.

Spread icing between layers and top and sides of cake.  Garnish with strawberries if desired.