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Some Kind of Delicious is a place for people who love food, just as much as I do. Here I'll share my all-time favorite recipes as well as NEW delicious recipes I find as I go along.You'll also find some delicious products and free printable products. If you have a recipe or product you'd like me to review or feature, drop me a note. I'm always listening. Enjoy!

April 28, 2010

Delicious Fruit Trifle

Last night was my first hosting of our new Babbling Book Club. We read The Guernsey Literary and Potato Peel Pie Society.  Since the book is set in England, I just HAD to do something British, right? So I ventured out to try something new. Which by the way, why do I try new recipes when people are coming over? It has definitely back-fired on me before. But not last night. No way! This little beaut was delicious. Everyone went back for seconds. And the best part was that it was really easy to put together, actually. Try it! It's a great one for summer. Enjoy.


12-oz whip cream (I prefer to whip my own, it tastes SO much better, but you can cheat and use the frozen whipped topping stuff...just don't invite me over...just kidding!)
1 c. sour cream
1 (9 inch) angel food cake (ok, I did cheat and used the store bought variety)
1 (3.4 oz) package instant vanilla pudding mix
1 pint fresh strawberries, sliced
3 bananas, peeled and sliced
1 (15-oz) can crushed pineapple, drained
In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping. Cut the cake into 1-inch pieces.  Place 1/2 of cake in bottom of bowl, top with 1/2 of bananas, pineapple, and strawberries. Top with 1/2 of whipped topping mixture. Repeat layering until all ingredients are used. 

I did two layers, but this will depend on what size bowl you use. I know I don't have to say it, but I will just in case. If you are using a smaller dish than I used, you may do 3 layers, in which case you'll use a 1/3 of each ingredient on each layer. Got it? 

Make fan garnishes of whole strawberries by slicing from just below the stem and fan out. I cut the green part off, but you could leave it on as well.  Garnish assembled trifle with fanned strawberries. 

Now, I decorated with the bananas and pineapple too. But beware, because after it sat in the fridge the bananas on top went a little brown and it wasn't so pretty. I probably wouldn't do that again unless I was serving right away. BUT it tastes better if it's cold. 

Play around with different fruits too. The recipe I found suggested kiwi. But I don't think they're in season right now. Plus they make my mouth itch, which never is a good sign. 

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April 27, 2010

Hawaiian Almond Chicken


This was yummy! I hadn't ever made it before the other night. I would have liked it a little sweeter (that's just how I am!), but my husband liked it how it was. He said it tasted like a rice bowl. So if I make it again, I think I'd add little sugar to the sauce. I'm just sayin... Enjoy!


1 (8-oz) can pineapple chunks in juice
Chicken broth
3 c. chopped, cooked chicken
2 stalks celery, diagonally sliced
1 green pepper, cut into 1-inch pieces
1 c. sliced almonds, lightly toasted
2/3 c. cooking sherry (yes, they check your ID when you buy this! So don't be sending your minor child in to grab some. Check by the vinegars in the store.)
1/4 c. soy sauce
1/4 c. cornstarch
1 tsp. ginger
1/2 tsp. garlic powder
1 small tomato, cut into wedges
2 T. sliced green onions

Drain pineapple, reserving juice. Add enough chicken stock to juice to measure 2 cups liquid, set aside. Combine pineapple chunks, chicken, celery, green pepper and almonds in bowl; mix well. Mix pineapple juice and chicken broth with sherry, soy sauce, cornstarch, ginger and garlic powder (this is where I'd add some sugar, maybe 2 T.) in a bowl; stir to dissolve cornstarch. Pour over chicken mixture; mix well. Spoon into casserole dish or 9x13-inch pan. Bake uncovered at 375 degrees for 40-45 minutes or until thickened and bubbly, stirring occasionally. Add tomato wedges. Sprinkle with green onions. Bake 5 more minutes; serve with rice. Serves 4-6.

P.S. To my dear sister-in-law, please forgive me for posting a recipe with nuts.
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April 26, 2010

Corn Cakes

My husband and I don't have a lot of the same hobbies, but there is one DEFINITE thing we have in common...that is our love of food. But sometimes we have very differing tastes. For example, onions are basically "outlawed" in my parents' house because they give my dad heartburn. Where-as onions in my in-law's house, are in EVERY dish. "They're God's vitamin C," as my sweet mother-in-law would tell you. And I have to say I've been converted to onions. I don't put extra in, as my husband would like, but I do leave them in the recipe now.

Well corn cakes is one that I would NEVER try. But my husband loves them. And I have to say, they are pretty tasty! I'm glad we tried them. They are great as a side dish, especially with the BBQ Sauce I was telling you about. YUM! Enjoy.


2 c. mashed potatoes (we use instant to cut down on time)
1/4 c. flour
1/4 c. cream corn
1 egg, beaten
3 T. chopped onion
1 tsp. parsley
1/2 tsp. salt
1/2 tsp. garlic
1/8 tsp. pepper
3 T. vegetable oil

Mix all ingredients together and cook as pancakes.
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April 24, 2010

The Best Sugar Cookies

These really are the best. Do I keep saying that about everything? I guess I'm starting with my favorite recipes. I've always loved sugar cookies. And usually when you see the ones in the store, they look SO good and then you eat them and they're all dried out and yucky. Not so with this recipe. Everyone keeps asking for more! Enjoy!


1/2 c. shortening
1 c. sugar
1 egg
1/2 c. milk
1 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

Preheat oven to 375. Cream together shortening and sugar. Add egg, milk, and vanilla. Mix well. Combine flour, soda, baking powder, and salt to creamed mixture. Dough will be stiff. Place on a floured surface and roll out to 1/4-1/2" thickness (the thicker the dough, the softer the cookies) and cut into desired shape. Bake for 8 minutes. Cool.

Buttercream Frosting
1/2 c. butter, softened
1 tsp. vanilla
4 c. powdered sugar
1/4 c. milk, to consistency

Cream all ingredients. Add coloring if desired. Frost when cookies are cool.

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April 22, 2010

The Ultimate BBQ Sauce

The story is husband loved me from the get-go, but when he tasted my mom's BBQ sauce, it sealed the deal (her rolls helped too, I'll have to post those soon!). Anyway, this really is the absolute BEST BBQ sauce ever ever ever. 

My little family loves when I do Country Style pork ribs in the crockpot. I just cook them on low for about 6 hours and then I put the BBQ sauce on top. It's what was for dinner tonight. It makes your house smell wonderful. And it tastes absolutely delicious! Enjoy.


1 c. catsup
¼ c. brown sugar
2 T. worcestershire sauce
½ tsp. chili powder
1 T. mustard
1/8 tsp. tabasco
¼ c. lemon juice

Mix all ingredients.

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April 21, 2010

Round Peasant Bread

This is my favorite bread. For a few reasons, it's quick, it's easy, it's a little crunchy on the outside, and a densely yumminess on the inside. I realize the above picture looks a lot like the home made buns I posted the other day. But this is a BIG loaf, not just some little bun. 


1 pkg. yeast
2 c. warm water
1 T. sugar
2 tsp. salt
4 c. flour
Butter, melted

Place yeast, water, sugar, and salt in a warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour until doubled in size. Spray a cooking sheet with non-stick spray and sprinkle with corn meal. Flour hands, remove dough from the bowl and place in 2 rounds on cookie sheet (they will look like blobs, don’t worry!). Let rise an additional hour. Brush the top with melted butter and bake at 425° for 10 minutes. Reduce oven temperature to 375° and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

This is the BEST BEST BEST bread with soup. We like to cut the loafs into strips, like bread sticks. And then we SMOTHER it with my home-made apricot jam. It's unreal. Trust me on this one. I mean, just look at this...

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April 20, 2010

Granola - the yummy kind

I got this recipe from my cousin (hi cousin!). It is so easy to make, definitely yummy, and actually pretty healthy. Some granola recipes are loaded with too much sugar. But this one, oh man, it's good and still decently healthy. 

We like to eat it with milk (I'm seriously never buying cereal again), with yogurt, and my favorite is to make a fruit and yogurt parfait (see how delicious that looks?). Layer fresh or frozen berries, vanilla yogurt, and top with the granola. YUM!  

1 1/4 T. olive oil
5 c. rolled oats (not quick oats!!)
3 T. ground cinnamon
1/3 c.  butter
1/2 c. brown sugar
1/4 c. honey
1 T. molasses
1/2 c. blanched slivered almonds - optional
1/2 c. dried fruit (like craisins, raisins, dried blueberries, or coconut)

Heat olive oil in large stock pot over medium heat. Combine oats and cinnamon. Add them to the pot. Cook and stir until lightly toasted, stirring constantly for 3-4 minutes.

Pour oats onto large cookie sheet. Melt butter in pot, and then stir in honey, molasses and brown sugar. Simmer. Return oats to pot. Cook and stir until hot and coated.

Remove from heat and stir in almonds and fruit. Pour onto cookie sheet and allow to cool. Granola will harden as it cools.

Click here to for a printable version of this recipe.
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April 19, 2010

Chicken & Mushroom Cheese Pillows

How would you like to lay your head on one of these? I'd rather eat it. And I did, last night. It's a favorite! Enjoy!

2 cans crescent rolls

2 c. chicken, cooked & chopped
1 (8-oz) container cream cheese with onions and chives
2/3 c. canned mushrooms, drained and chopped
4 T. butter
1/2 tsp. pepper

Cream the cream cheese, butter and pepper. Then add the mushrooms and chicken. Roll out rolls, using 2 triangles to form a square. Flatten with rolling pin a little. Fill with about 3 tablespoons chicken mixture. Roll the dough around the mixture and pinch the ends closed. They look like a pillow, hence the name!

1 c. seasoned bread crumbs
6 T. butter, melted

Roll the pillows in the melted butter, then cover with the bread crumbs. Arrange on lined and sprayed baking sheet. Cook at 375 degrees for 20 minutes. 

1 can cream of chicken soup
1 cup chicken stock
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April 15, 2010

Homemade Buns

These do take some time and effort. But it makes for a killer bun! We've only used it for Sloppy Joe's so far, but I plan to try it with hamburgers VERY soon. They are absolutely WONDERFUL! I got this recipe from Smitten Kitchen, which is a beautiful food blog.

Makes 8 burger buns

3 T. warm milk
2 tsp. active dry yeast
2 1/2 T. sugar
2 large eggs
3 c. bread flour
1/3 c. all-purpose flour
1 1/2 tsp. salt
2 1/2 T. unsalted butter, softened
Sesame seeds (optional)

In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat ONE egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, 8-10 minutes. The dough will be on the sticky, this is on purpose!

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours. 

Line a baking sheet with parchment paper. Divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one hour.

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake 15 minutes, turning sheet halfway through baking, until tops are golden brown. Transfer to a rack to cool completely.

Click here for a printable version of this recipe.
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Sloppy Joe's - Mama's style

Sloppy Joe's. A wonderful excuse to eat messy. My mom is a professional at these little puppies. It's tradition to have them every Halloween before we head out trick or treating. I never knew how easy they were until yesterday! So easy in fact, we're having them again tonight. I think what really made them scrumptious was the home made buns


3 lbs. ground hamburger
1 medium onion, chopped
2 cans Chicken Gumbo soup (this is the kicker, you can't find this soup everywhere anymore, but it's worth the search. And when you find it, stock up!)
32 oz. catsup
1 tsp. chili powder (more if you want a little kick!)
Salt and Pepper to taste

Brown the hamburger with the onion. Stir in the soup, catsup, and seasonings. Warm through.

Click here for a printable version of this recipe.
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April 7, 2010

Chicken & Wild Rice Soup

This is my favorite soup. It's healthy, filling, and quite elegant for being a soup. Don't be afraid to serve this for entertaining. Also, Costco's rotisserie chicken tastes great in this soup!

1 (6-oz) Long Grain and Wild Rice Mix (Uncle Ben's or Rice a Roni)
1 T. Olive Oil
1 1/2 c. red onion, chopped
1 c. celery, chopped
1 c. carrot, chopped
2 cloves garlic, minced
1 pkg. mushrooms, quartered
1/4 c. flour
1/2 tsp. tarragon
1/4 tsp. thyme
2 c. water
2 T. cooking sherry (or red wine vinegar)
2 (15-oz) cans chicken broth
1 (12-oz) can evaporated milk
3 c. chicken, cooked & shredded

Prepare rice according to package direction; set aside. Sauté onion, celery, carrot, garlic, and mushrooms in olive oil for 6 minutes. Add flour, tarragon, and thyme, cook for 1 minute, stirring constantly. Add water, sherry, broth, and milk. Return to a boil. Reduce heat and simmer for 20 minutes. Stir in cooked rice and chicken. Cook until heated through.

Click here for a printable version of this recipe.
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