Wednesday, December 29, 2010

Heavenly Hash

Description:  Heavenly Hash is a chocolate covered candy with a sweet cherry-coconut filling.

Sorry, no picture this time.  But this is per special request:

1 pound sugar (3 1/2 cups)
2 sticks margarine
1 med jar drained maraschino cherries (Chopped)
2 c nuts (Chopped)
1 c coconut

1 pkg chocolate chips
Block of paraffin wax
(Or I just use almond bark)

Cream together sugar and margarine.  Add cherries, coconut and nuts. Mix well. Form into balls (I use cookie dough scoop). Refrigerate until firm. In a double boiler, melt chocolate. Dip balls into chocolate until completely covered. Place on pan with wax paper to cool.

Monday, December 27, 2010

O'Henrietta Bars

  • 1/4 cup butter OR margarine, softened
  • 1/3 cup brown sugar
  • 1/3 cup Light or Dark Corn Syrup (or 1/3 c brown sugar with 1 T water)
  • 1 teaspoon Vanilla Extract
  • 1-1/2 cups quick oats
  • 1/8 teaspoon salt
  • 1/2 cup (3 ounces) semi-sweet chocolate chips
  • 1/3 cup creamy peanut butter
1. Preheat oven to 350°F. Spray 8- or 9-inch square baking pan with cooking spray. 2. Mix butter, brown sugar, corn syrup, vanilla, and salt with electric mixer until smooth. Stir in oats. Press into prepared pan.
3. Bake for 15 to 18 minutes or until center is barely firm. Cool on wire rack 5 minutes.
4. Sprinkle with chocolate chips; top with small spoonfuls of peanut butter. Let stand 5 minutes; spread peanut butter and chocolate over bars, swirling to marbleize.
5. Cool completely. Refrigerate 15 minutes to set topping. Cut into bars. 

Sunday, December 26, 2010

Gooey Chocolate Peanut Butter Bars

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup Corn Starch
  • 1/2 cup butter OR margarine
  • 2 eggs
  • 1/2 cup Light Corn Syrup (or 1/2 c sugar and 1/8 c water)
  • 1/2 cup brown sugar
  • 1/4 cup creamy peanut butter
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon salt
  • 1/2 cup flaked coconut
  • 1/2 cup semi-sweet chocolate chips
1. For CRUST: Combine flour, sugar and corn starch in a medium bowl. Cut in butter until mixture is crumbly. Press into a greased 13 x 9-inch pan.
2. Bake in a preheated 350°F oven for 15 to 18 minutes or until crust is lightly browned.
3. For FILLING: Beat eggs, corn syrup, peanut butter, vanilla and salt in a medium mixing bowl. Stir in coconut and chocolate chips. Pour over crust. Return to oven.
4. Bake an additional 20 to 25 minutes, or until mixture is golden. Cool and cut into bars.

Saturday, December 25, 2010

Blackberry Crumb Bars

1 1/2 cups (3 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar, firmly packed
3/4 cup granulated white sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
3/4 cup almond flour or very finely ground almonds
2 3/4 cups all-purpose flour
1 1/2 cups seedless Blackberry Jam
powdered sugar, for dusting


1. Preheat oven to 325 degrees F. Spray 9x13-inch pan with nonstick spray.
2. Prepare shortbread: In a large bowl, use an electric mixer to combine butter and sugars; beat until creamy. Add vanilla and salt and beat until well combined. Beat the almond flour and the all-purpose flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust.
3. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven. Place jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.


*Almond flour is sold in a bag (I always buy Bob's Red Mill brand). Ask your market if they carry it.
*If you can find a jar of Smucker's brand seedless Blackberry Jam- 18 ounces- it is the perfect size for this recipe.
*Substitute raspberry or apricot jam if you wish to change up the flavors.
*The bars will keep in a covered container at room temperature for about 1 week. Or keep in the freezer for up to 1 month.
Source: (adapted from Sticky, Chewy, Messy, Gooey)

Thursday, December 23, 2010

No Bake Peanut Butter Drop Cookies

  • 1 cup sugar
  • 1 cup corn syrup
  • 1 cup creamy peanut butter
  • 1 tsp. vanilla
  • 5 cups Cherrios or Chex
  1. In a large sauce pan, combine sugar and corn syrup.  Bring to boil over medium heat.
  2. Allow mixture to boil for one minute and remove from heat.
  3. Add peanut butter and vanilla to mixture and mix until smooth.
  4. Add Cheerios or Chex and mix until all coated.
  5. Drop mixture by spoonful onto waxed paper and allow to cool.  Enjoy.  (I get about 2 dozen from this recipe.  It all just depends on how big you make them.)

Wednesday, December 22, 2010

Christmas Mix

1 lb mixed nuts or peanuts
1 box cheerios
1 box rice chex
1 box wheat chex
1 pkg pretzels

1 stick marg
8 T Worcestershire sauce
1 t garlic salt
celery salt

In a large bowl, mix together first list of ingredients.  In a pan, mix together second list of ingredients and heat until marg melts.  Pour liquid mixture over dry ingredients and stir well.  Pour mix onto a jelly roll pan and bake at 275 for 2 hours, stirring every 15 minutes. 

Tuesday, December 21, 2010

Peanut Brittle

  • 1  cup  sugar
  • 1/2  cup  light corn syrup
  • 1/8  teaspoon  salt
  • 1  cup  dry-roasted or shelled raw peanuts
  • 2  tablespoons  butter
  • 1  teaspoon  baking soda
  • 2  teaspoons  vanilla

Butter a jelly roll pan (cookie sheet with side), set aside.  In a sauce pan, combine sugar, corn syrup, and water.  Heat on medium heat until reaches 285 degrees.  Remove from heat and add peanuts and butter.  Cook over medium heat again until mixture reaches 295 degrees.  Remove from heat and add vanilla and baking soda. Pour onto buttered jelly roll pans. Spread thin.  Cool until firm and break into pieces.

Monday, December 20, 2010

Mom's Peanut Butter Fudge

4 c sugar
14.5 oz can (1-2/3 c) evaporated milk
1 c butter
1-12 oz pkg peanut butter chips (or you can use chocolate for chocolate fudge, or half and half for choc-peanut butter)
1 pint (2 cups) marshmallow cream
1 t vanilla
1 cup chopped peanuts (optional, i usually omit)

Butter the sides of a 3 qt saucepan.  Add sugar, evaporated milk, and butter.  Cook over medium heat, stirring frequently, to soft ball stage. (236 degrees, using a candy thermometer) Once the mixture reaches tempterature, remove from heat and immediately add peanut butter chips, marshmallow cream, vanilla, and nuts if desired.  Beat until chips melt. Pour into buttered 9x13 pan.  Allow to cool completely. 

Tip:  To keep fudge fresh for longer, store in the freezer in an air-tight container.

Saturday, December 18, 2010


1 c melted butter
2-1/4 c br sugar
dash salt
1 c corn syrup
1-14 oz can sweet and condensed milk

1 t vanilla

Combine first 5 ingredients in a medium sauce pan.  On medium heat, heat mixture to firm ball stage. (245 degrees, using a candy thermometer)  Once mixture reaches desired tempterature, remove from heat and stir in vanilla.  Pour into a buttered 9 inch square pan. Cool and cut into squares.

Tip: This recipe makes a lot caramel, you may want to cut the recipe in half. We cut the pieces with scissors and wrapped each piece in wax paper.

Wednesday, December 15, 2010

Ginger Cookies

  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons Ground Ginger
  • 1/2 teaspoon Ground Saigon Cinnamon
  • 1/8 teaspoon Ground Cloves
  • 1 cup sugar
  • 1/2 cup Butter
  • 1 egg
  • 1/4 cup Dark Corn Syrup (or 1/4 c br sugar and 1 T water)
  • 1/3 to 1/2 cup sugar

1. Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.
2. Beat 1 cup sugar and butter in a large bowl with mixer at medium high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough 1 hour or until easy to handle. 3. Place 1/3 to 1/2 cup sugar in a small dish. Shape dough into 3/4 to 1-inch balls; roll in sugar. Place balls 2 inches apart on greased baking sheets.
4. Bake in preheated 350°F oven for 9 to 11 minutes or just until golden around edges. Cool on baking sheet 1 minute; remove to wire racks to finish cooling.

TIP: To speed chilling, place dough in freezer for 15 to 30 minutes instead of refrigerating.

Tuesday, December 14, 2010

Church Windows

2 c chocolate chips
6 T marg
1 cup chopped nuts
1- 10.5 oz pkg colored mini marshmallows

Melt butter and chocolate chips over low heat.  Allow to cool slightly.  Stir in nuts and marshmallows.  Pour mixture onto an 18-inch sheet of wax paper. Roll the loaf of marshmallow mixture in the wax paper, and twist wax paper at the ends to seal. Refrigerate until firm, about 3 hours. Cut into 1/4-inch slices to serve.

Oatmeal Hermits

  • 2 cups quick-cooking oats
  • 1/2 cup firmly packed brown sugar
  • 1 cup chocolate chips
  • 1-1/2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 cup Dark or with real Brown Sugar Corn Syrup (Or substitute 1/2 c Br sugar with 1/8 cup water or oil)
  • 1/2 cup vegetable Oil
  • 2 eggs
1. Preheat oven to 375°F. Spray a large baking sheet with cooking spray.
2. Mix oats, sugar and chocolate chips in a large bowl; add flour, salt, baking powder and cinnamon and mix well. Whisk together corn syrup, oil and eggs in a small bowl. Add to dry ingredients.
3. Drop dough by rounded tablespoons 2 inches apart on prepared baking sheet.
4. Bake 12 to 15 minutes until lightly browned around edges. Remove cookies to wire rack to cool.

VARIATION: Omit cinnamon and add 1/2 teaspoon vanilla extract to the corn syrup mixture.

Sunday, December 12, 2010

Cool Whip Cookies

These are EASY and Delicious!!

1 pkg. (2 lg. size) lemon or chocolate cake mix (or any other kind you'd like)
2 c. Cool Whip
1 lg. egg
Powdered sugar

Mix all ingredients except powdered sugar with mixer. Roll a spoonful of dough in powdered sugar. Place on cookie sheet. Bake at 350 degrees in preheated oven for 7-8 minutes. Note: These may be made with any flavor cake mix.

Do not overcook.  Cookies should be a little chewy.

Friday, December 10, 2010

Pie Crust

8" crust (or 4 apple dumplings
1 1/2 c flour
3/4 t salt
1/2 c shortening (lard)
3 T water

9" crust (or 6 apple dumplings)
2 c flour
1 t salt
2/3 c shortening (lard)
1/4 c water

*if using crisco, add 1 extra T)

Using a dough hook and mixer (or a pasty blender by hand) mix flour, salt, and lard together until mixture in crumbly.   Add water and mix just until comes together.  Roll out using pastry cloth and rolling pin cover for easy rolling. 

Wednesday, December 8, 2010

Kitchen Tip - Bacon!!

To save time cooking bacon (and time cleaning up the grease splatter), try baking your bacon!

Line a jelly roll pan with foil (makes for a lot easier cleanup) and set a oven proof cooling rack or baking rack on top.  Place bacon on rack and bake according to the back of the package. 

For delicious sweet and crispy bacon, sprinkle each slice with a little brown sugar.  Yum!!

Monday, December 6, 2010

Pumpkin Spice Cake with Brown Sugar Frosting

1 pkg. (2-layer size) spice cake mix
1 cup  water
1 cup canned pumpkin
1/3 cup  oil
3 eggs
3/4 cup  chopped Walnuts
1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup  packed dark brown sugar
1 cup thawed Whipped Topping 
HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer 2 min. or until well blended. Stir in nuts. Pour into 13x9-inch pan sprayed with cooking spray.
BAKE 30 to 32 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT Neufchatel and sugar in small bowl with mixer until well blended. Add COOL WHIP; mix well. Spread over cake.

Sunday, December 5, 2010

Mile-High Peanut Butter Pie

35 NILLA Wafers, finely crushed (about 1 cup)
1/4 cup  butter, melted
1 pkg. (3.9 oz.) Chocolate Instant Pudding
2 cups  cold milk, divided
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1 pkg.  (3.4 oz.) Vanilla Flavor Instant Pudding
1/2 cup peanut butter, divided
2 cups  thawed Whipped Topping, divided
1/2 square BAKER'S Semi-Sweet Chocolate 
HEAT oven to 375ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
BEAT chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl with mixer until well blended. Add dry vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until well blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
REFRIGERATE 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.

Saturday, December 4, 2010

Layered Chocolate-Peanut Butter Fudge

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
3/4 cup  canned sweetened condensed milk
1/2 cup Peanuts, chopped
1 pkg.  (6 squares) BAKER'S White Chocolate
1/4 cup creamy peanut butter 
MICROWAVE semi-sweet chocolate and milk in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Stir in nuts. Spread onto bottom of foil-lined 8-inch square pan.
MICROWAVE white chocolate in separate microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add peanut butter; stir until melted. Spread over semi-sweet chocolate layer.
REFRIGERATE 2 hours or until firm. Cut into squares.

Friday, December 3, 2010

Chocolate-Peppermint Striped Delight

45 NILLA Wafers, finely crushed (about 1-1/2 cups)
1/4 cup  butter, melted
1/2 cup sugar, divided
1 pkg.  (8 oz.) Cream Cheese, softened
3 cups plus 2 Tbsp. cold milk, divided
1/4 cup  finely crushed candy canes
1 tub (12 oz.) Whipped Topping, thawed, divided
2 pkg.  (3.9 oz. each)  Chocolate Instant Pudding
1/4 cup coarsely crushed candy canes 
MIX wafer crumbs, butter and 2 Tbsp. sugar; press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
BEAT cream cheese, remaining sugar and 2 Tbsp. milk in medium bowl until well blended. Stir in finely crushed candy canes. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.
BEAT pudding mixes and remaining milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
REFRIGERATE 4 hours. Top with coarsely crushed candy canes just before serving.

Thursday, December 2, 2010

Chocolate-Pecan Pie Bars

1 cup butter or margarine, softened
2 cups  flour
2 cups sugar, divided
1/4 tsp.  salt
1-1/2 cups light corn syrup
1 pkg.  (8 squares) BAKER'S Semi-Sweet Chocolate, divided
4 eggs, beaten
1-1/2 tsp.  vanilla
2-1/2 cups chopped PLANTERS Pecans 
HEAT oven to 350ºF.
BEAT butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
MEANWHILE, microwave corn syrup and 6 chocolate squares in large microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts. Pour over warm crust; spread to evenly cover crust.
BAKE 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely. Melt remaining chocolate squares as directed on package; drizzle over cooled bars. Let stand until chocolate is firm.

Wednesday, December 1, 2010

Overnight Stuffed French Toast

1 pkg (8 oz.)  Cream Cheese
3 Tbsp.  sugar
8 slices cinnamon-swirl bread
4   eggs
1/2 cup milk
2 cups  sliced fresh strawberries (or fried apples, or favorite pie filling)
1 cup blueberries 
MIX reduced-fat cream cheese and sugar until well blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
WHISK eggs and milk until well blended; pour over bread. Cover; refrigerate overnight.
HEAT oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.

Monday, November 29, 2010

Creamy Baked Ziti

4 cups ziti pasta, uncooked
1 jar  (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese 
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.

Sunday, November 28, 2010

Great Cinnamon Rolls!!

1/4 cup warm water
1/4 cup butter, melted
1 (3.4 ounce) package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast (or 2 and 1/4 t)
1/2 cup butter, softened
1 1/2 cup brown sugar
6 teaspoons ground cinnamon
3/4 cup chopped pecans (optional)
1/4 cup butter, softened
3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-4 T milk (add to get desired consistency)
1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x20 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with shorter side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Friday, November 26, 2010

Kitchen Tips-Saving Money and Time

After cutting up celery sticks to have in the fridge, I always end up throwing so much away!  Look at all this that goes to waste!
 But my mother-in-law has taught me not to throw things like that away.  Use them!  So I chop them up into tiny pieces and freeze them!
And when I go to make soup (or stuffing), I just throw it in!  It makes making soup easy and quick!

Thursday, November 25, 2010

Chicken Pot Pie

1 pound skinless, boneless chicken
breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Wednesday, November 24, 2010

BBQ Pork for Sandwiches

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

Tuesday, November 23, 2010

Too Much Chocolate Cake

  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips
Frosting:  (Optional.  Can just top with sprinkle of powdered sugar)
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar. Or, continue steps for chocolate frosting.
4. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
5. Spread warm glaze over top of cake, letting it drizzle down the sides.


Monday, November 22, 2010

Pumpkin Bread

  • 1 (15 ounce) can pumpkin puree
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Sunday, November 21, 2010

Clone of a Cinnabon

  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 2 1/2 teaspoons bread machine yeast
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Saturday, November 20, 2010

Sugar Coated Pecans

  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
  2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Friday, November 19, 2010

Chicken and Wild Rice Soup

  • 4 cups chicken broth (I use bouillon and water)
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream
  1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Thursday, November 18, 2010

Classic Chicken Noodle Soup

Chicken Bouillon, to taste (I actually use flavor packet from chicken Ramen noodles.  It has a good flavor for soup, and I use the left-over noodles for my ramen noodle salad.)
1 chicken breast, cooked and cubed
3 cups egg noodles
1/2 c diced carrots
1/2 c diced celery
1-1/2 T corn starch
1/2 c water
salt and pepper to taste

Boil noodles, celery, and carrots in 4 cups water.  Once noodles are done, add chicken and chicken bouillon. Mix water and cornstarch together well with a wire whisk.  Pour into soup and cook until begins to thicken.  If you like a thicker soup, try adding more cornstarch.

Wednesday, November 17, 2010

Peanut Butter Cup Cookies

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
  4. Shape into 40 balls and place each into an ungreased mini muffin pan.
  5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Monday, November 15, 2010

Pumpkin Roll with Cream Cheese Filling

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (optional)
  1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Sunday, November 14, 2010

Twice-Baked Mashed Potatoes

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon vegetable oil
  • 4 cups mashed potatoes (prepared with milk and butter)
  • 1 cup shredded Cheddar cheese, divided
  • 1/4 cup crumbled cooked bacon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
In a small skillet, saute onion and green pepper in oil until tender. In a large bowl, combine the onion mixture, mashed potatoes, 1/2 cup cheese, bacon, salt and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until cheese is melted. 

Saturday, November 13, 2010

Ham and Potato Soup

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  1. Combine the potatoes, celery, onion, ham, bouillon, salt, pepper and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are very tender, about 15 minutes.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. 
  4. Garnish with Cheese and/or green onion.  Feel free to add anything else you wish to the soup.  Bacon, carrots, or a little cheese make great additions!

Friday, November 12, 2010

Sausage Gravy

  • 1 pound sausage
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt and black pepper to taste
  • 8 prepared biscuits

  1. Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

Wednesday, November 10, 2010

Sauteed Apples

  • 1/4 cup butter
  • 4 large tart apples - peeled, cored and sliced 1/4 inch thick
  • 2 teaspoons cornstarch
  • 1/2 cup cold water
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
  2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Tuesday, November 9, 2010

Cilantro Cream Sauce

  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon sour cream
  • 1 (7 ounce) can tomatillo salsa (Or Salsa Verde...You can try another salsa or just omit)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery salt
  • 1/2 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 1 bunch fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl. 

Monday, November 8, 2010

Southwestern Egg Rolls

  • 2 tablespoons vegetable oil
  • 1 skinless, boneless chicken breast half
  • 2 tablespoons minced green onion
  • 2 tablespoons minced red bell pepper
  • 1/3 cup frozen corn kernels
  • 1/4 cup black beans, rinsed and drained
  • 2 tablespoons frozen chopped spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/3 teaspoon salt
  • 1 pinch ground cayenne pepper
  • 3/4 cup shredded Monterey Jack cheese
  • 5 (6 inch) flour tortillas
  • 1 quart oil for deep frying
  1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
  2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
  3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
  4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
  5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
  6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving. 
*For a healthier option, try baking them instead of frying them.
* Try serving them with tomorrow's recipe, "Cilantro Cream Sauce"

Sunday, November 7, 2010

Bacon Wrapped Smokies

  • 1 (16 ounce) package little smokie sausages
  • 1 pound bacon
  • 1 cup brown sugar, or to taste
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
  3. Bake until bacon is crisp and the brown sugar melted. 
 Hint:  For easy clean up, line the pan with aluminum foil.

Saturday, November 6, 2010

Double Tomato Bruschetta

  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese
  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

Friday, November 5, 2010


  • 3 avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 3 tablespoons chopped fresh cilantro
  • 1/2 cup diced onion
  • 1 teaspoon salt
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)
  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Thursday, November 4, 2010

Chocolate Covered Cherry Cookies

  • 1/2 cup butter
  • 1 cup white sugar
  •  2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 (10 ounce) jar maraschino cherries
  • 1/4 cup sweetened condensed milk
  • 1/2 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Beat the butter and sugar together in a bowl. Add egg and vanilla and beat well. Add the flour, cocoa powder, salt, baking soda, and baking powder and stir until smooth. Roll the mixture into 1-inch balls about the size of a walnut (larger if desired). I just use a cookie scoop. Place on ungreased cookie sheet. Press center of each ball with thumb.
  3. Drain cherries and reserve juice. Place a cherry in indentation of each cookie ball. 
  4. Bake in preheated oven for 8-10 minutes
  5. In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. I put it into a ziploc bag and cut the tiniest hole in one corner, then chilled it while the cookies were baking. Once cookies are baked and slightly cooled, drizzle about 1 teaspoon of mixture over each cookie. (More cherry juice may be added to keep frosting of spreading consistency.)
* To save time, skip the frosting and just add chocolate chips to the cookie dough.  Top them off with a sprinkle of Powdered Sugar.
*Use any leftover chocolate drizzle for ice cream topping.

Wednesday, November 3, 2010

Peanut Butter Fudge Ice Cream Cake

  • 1 (16 ounce) can chocolate hot fudge ice cream topping
  • 3/4 cup peanut butter
  • 19 ice cream sandwiches
  •  1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup salted peanuts or maybe candy bar pieces
  1. Pour the chocolate fudge into a medium microwave safe bowl and microwave until fudge softened to a runny consistence. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
  2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Tuesday, November 2, 2010

Chocolate Trifle

You don't have to make it fancy.  I use to make it in a mixing bowl until I found this trifle dish at a garage sale. :-)  The original name for it is "Goo", so don't let the fancy name fool you.  It's simple!

1 family size brownie mix, prepared as directed
1 family size instant chocolate pudding mix, or two smaller packages
1 carton of cool whip, thawed
1-2 full size candy bar, or 1 cup Oreo cookies, crumbled

Option:  I usually make pudding as directed, but to add a little extra flavor, try this:
          1 small box of instant chocolate pudding
          8 oz Cool Whip
          14 oz sweet and condensed milk

  1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
  2. In a large bowl, prepare pudding as directed.  (If you're making the optional pudding mixture; combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.)
  3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate bar, or chop your favorite candy bar or oreos onto top layer for garnish. 

Monday, November 1, 2010

Peanut Butter Crispy Treats

CRISCO® Original No-Stick Cooking Spray
3 tablespoons butter or margarine
1 (10 ounce) package marshmallows
1/2 cup JIF® Creamy Peanut Butter
6 cups crisp rice cereal

  1. Spray a 13 x 9-inch baking pan with no-stick spray.
  2. Melt butter or margarine in large saucepan on low heat. Add marshmallows. Stir until completely melted. Remove from heat.
  3. Add peanut butter. Stir until well blended. Add cereal. Stir until well coated.
  4. Press into buttered pan. Cool completely. Cut into 24 pieces.

Sunday, October 31, 2010

Rainbow Cake

3 egg whites
1 (18.25 ounce) package white cake mix
1 1/3 cups water
2 tablespoons canola oil
red paste food coloring
orange paste food coloring
yellow paste food coloring
green paste food coloring
blue paste food coloring
purple paste food coloring

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed.
  3. Divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
  4. Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect.
  5. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Saturday, October 30, 2010


1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups powdered sugar, or as needed
1 (12 ounce) package semi-sweet chocolate chips
2 tablespoons Crisco® All-Vegetable Shortening