Cooking Class: Quesadilla CAKE from El Salvador

My wonderful stepmother is from El Salvador.
As a teenager, she made this wonderful cake that we ate for breakfast, snack, whenever.
The only problem is that it never lasts very long because it's super YUMMY.

It's called Quesadilla but it's truly a cake, not the mainstream quesadillas that are on every restuarant's appetizer menu.

We've since moved away and started our own family and during one of her visits, I asked if there was a recipe since we missed the cake so much.
Her is her version...which disappeared so fast that I couldn't snap a picture of it!

Salvadorian Quesadilla Cake (makes 2 cakes)
2 cups rice flour (can substitute regular flour, cake ends up being a little lighter)
1 1/2 cup sugar (she advised to start with 1 cup and taste for sweetness)
1 tsp vanilla
1 stick melted butter
16 oz sour cream
4 eggs
1/2 pint of heavy cream
1 Tbsp parmesan cheese
pinch of salt (which I forget all too often)
sesame seeds (optional)

Blend ingredients together. Pour into 2 round cake pans
Bake at 375 for about an hour or until bottom is browned and knife comes out clean.

let me know if you make it and what you think!

Mommy-Daughter Baking Session

Ahhh....I was lucky enough to get the youngest two napping at the same time today. I jumped on the opportunity to have some special Mommy-Daughter time with my 3 year old, Alyson.

We whipped up a Banana Crumb Cake that I found at Southern Plate.

Alyson poured all the ingredients, sifted the flour, poured batter, made the crumb topping, and sprinkled the crumb topping.

It's in the oven NOW and we can't wait to taste it.

I'll update later as to what ours looks like and how it tasted!

Cooking Class: Creamy Chicken Casserole

Creamy Chicken Casserole

This is one of my favorite meals to cook for a few reasons:
It's yummy
It's easy
It's budget-friendly
It's a one dish meal

1 can of cream of chicken soup
1 can of cream of mushroom soup
1 cup of long grain rice (NOT the instant kind)
2 cups of cooked chicken (usually about 1 or 1 1/2 chicken breasts)
salt & pepper to taste (I skip the salt)
OPTIONAL: frozen mixed veggies

Spray dish with cooking spray
Mix all ingredients together in a casserole dish (I use a large oval Corningware-the one that's almost the size of a 13 x 9)
Cook uncovered at 325 for 1 hour
I also check mine and mix to ensure all the rice cooks properly
If you decide to throw in the veggies, I do it in the last 10-15 minutes so they aren't too mushy.

WAH-LAH....easy, budget friendly dinner.