Monday, September 26, 2011

Chocolate Heath Cake

1 chocolate cake mix
1 jar caramel ice cream topping
1 (8 oz) ctn. cool whip
2-3 heath bars, crushed

Bake cake according to directions for a 9x13 pan.  Poke hole in cake with fork right after baking.  Pour caramel topping over cake and spread.  Let cake cool.  Spread with Cool Whip and top with crushed Heath bars.

Sunday, September 25, 2011

Pound Cake Tiramisu

Can't wait to try this!

  • 1 cup heavy cream
  • 4 ounces bar cream cheese, room temperature
  • 3 tablespoons confectioners' sugar
  • 1/2 cup strong coffee or espresso, room temperature
  • 2 tablespoons dark rum or brandy
  • 1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices
  • 1/4 cup shaved semisweet chocolate
  • Unsweetened cocoa powder, for dusting


  1. In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.
  2. In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

    From Everyday Foods

Saturday, September 24, 2011

Chewy Caramel Popcorn and Pretzel Bars

  • Nonstick cooking spray
  • 12 cups plain popped popcorn (from 1/2 cup kernels or 2 microwave packages)
  • 4 cups coarsely chopped small salted pretzels (7.5 ounces)
  • 2 cups sugar
  • Coarse salt
  • 2/3 cup heavy cream
  • 2 cups miniature marshmallows


  1. Coat a 9-by-13-inch baking dish with cooking spray. In a large bowl, toss together popcorn and pretzels. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and 1/2 cup water to a boil over medium-high. Boil, undisturbed, until mixture is amber in color, 8 to 12 minutes. Remove pan from heat and slowly pour in cream (mixture will sputter). Immediately add marshmallows; stir until melted.
  2. Pour caramel mixture over popcorn and pretzels and quickly stir with a rubber spatula to coat. Transfer mixture to dish and use a piece of plastic wrap coated with cooking spray to press evenly into dish. Sprinkle with coarse salt if desired. Let cool completely before cutting into 12 bars.

    From Everyday Food

Friday, September 23, 2011

Caramel Apples

  • Nonstick cooking spray
  • 2 cups sugar
  • 1/2 cup heavy cream
  • 6 Granny Smith or Red Delicious apples
  • 1 cup toasted pecans (optional), coarsely chopped


  1. Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.
  2. With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.
From Everyday Food

    Thursday, September 22, 2011

    Gelatin Oranges

    This gelatin snack is a fun and creative way to sneak fruit into your child's diet. Even picky eaters will gobble them up! And be sure to check out our other fun ideas for kid concoctions.
    • Oranges
    • Orange gelatin
    • Water
    1. Cut the oranges in half from top to bottom and spoon the fruit from each half, leaving the peel intact. Prepare the gelatin according to the package directions, then pour it into the peel halves, adding fruit pieces if desired.
    2. Set the halves into ramekins or a muffin tin to keep them from tipping and carefully place them in the refrigerator. Let the gelatin set according to the package directions.
    3. Once they're ready, remove the orange halves from the refrigerator, cut them into wedges, and serve.
      Tip: For a colorful twist, try using other citrus fruits and gelatin flavors, such as grapefruit, lemon, and lime.

    Wednesday, September 21, 2011

    Pizza Quesadilla

    This is an easy and delicious meal idea.
    Just put your favorite pizza sauce, toppings, and cheese on a tortilla as shown above.  Fold it in half and fry it in a skillet.  No need to have a quesadilla maker, but you can definitely use one of those too!  Enjoy!

    Tuesday, September 20, 2011

    Stuffed French Bread

    This is SO GOOD!  I first had it at my sister-in-law's, Becky, house, and then again at Grace's for the Iowa/Iowa State game.  Thanks for introducing us ladies!

    1 Loaf French bread
    10 oz swiss cheese slices
    ½ lb shaved ham
    ½ lb shaved roast beef
    1 stick butter, melted
    2 tsp poppy seeds
    2 tsp minced onion
    ¾ tsp Lowery’s salt
    ½ tsp lemon juice
    1 tsp dry mustard

    Cut open loaf and layer cheese & meats evenly over bread. Close loaf, place on heavy foil and cut into serving sizes.

    Mix butter & seasonings, pour over top crust, getting some of the seasoned butter into slits. Wrap foil closed. Bake at 350 for 35-40 minutes. Unwrap & serve as individual sandwiches.

    Monday, September 19, 2011

    Black Dirt Cake/Cups

    8 oz Cream Cheese, softened
    1 c. Powdered Sugar
    2 small pkgs Instant Vanilla Pudding
    3 c cold milk
    1 (12 oz) ctn cool whip
    1 lg pkg Oreos

    Crumble cookies in a blender to get a fine texture, a few at a time.  In mesium bowl, mix cream cheese and sugar untli smooth.  In a large bowl, mix pudding and milk.  Add cream cheese and cool whip to pudding mixture.  Stir until smooth.  In a bowl, 9x13, or individual cups, layer cookies and pudding with a thick top layer of cookies to cover the pudding.  Best if chilled overnight. 

    Tip:  Can add silk flowers or worms to the dessert to make it look more like dirt.

    Kid tested and approved!

    Sunday, September 18, 2011

    Cheesy Chili Dip

    1-8ox pkg cream cheese, softened
    1 can chili (with or without beans)
    1/2 c cheddar cheese
    2 T cilantro (optional)

    Spread cream cheese onto bottom of microwaveable pie plate.  Top with chili and cheese.   Microwave for 45-60 seconds, or until cheese is melted.  Sprinkle with cilantro and serve with crackers.

    Saturday, September 17, 2011

    German Chocolate Upside-Down Cake

    German Chocolate Upside-Down Cake:
    1 c coconut
    1 c chopped pecans

    1 German Chocolate Cake mix (prepared as directed)

    8 oz cream cheese
    1/2 c margarine
    3 1/2 c pwdr sugar

    1. Mix coconut and pecans and press evenly onto bottom of a 9x13 greased cake pan.
    2. Pour prepared cake mix evenly over nuts and coconut.
    3. Melt together cream cheese and margarine. Once mixed together, slowly add pwdr sugar. Pour this mixture over unbaked cake mix.
    4. Bake on 325 for 40-50 minutes.

    Friday, September 16, 2011

    Twice Baked Potato Cassarole

    2 cups mashed potatoes (seasoned as you like)
    1/2 cup sour cream
    1 T Garlic Powder
    1 t salt
    1/2 t Pepper
    1 small onion, sliced thin
    1 small bell pepper, sliced thin
    8 tablespoons (1 stick) butter
    1 1/2 cups grated Cheddar
    4 medium potatoes, cooked
    6 slices bacon, cooked crisp
    Preheat oven to 350 degrees F.
    Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle seasonings, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle seasonings. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

    Thursday, September 15, 2011

    Egg Rolls

    1 small head of cabbage
    1 carrot shredded or minced
    1 stalk of celery, minced
    2 t chicken or beef boullion
    1/2-1 lb ground pork, beef, shredded chicken, or crab (this can be omitted unless your man likes MEAT)
    1-1/2 T minced garlic
    2 t ginger
    1 T sesame oil
    1/4 c soy sauce
    1 med onion, minced
    Cooked Rice noodles (very fine noodles found in Asian store) - Boil for 3-5 minutes
    Salt - to taste
    1 pkg of spring roll wraps or egg roll wraps (found in Asian store, or refriderated section in some grovery stores)
    **Note: Above amounts are a start.  Put as much or little of each as you'd like to make it your own.  Try adding other things as well

    Paste (to seal wrappers):  flour and water.   1/4 c or each.  May need to add more/less water to get a smooth consistency.

    Brown meat.  Add cabbage, oil, and soy sauce.  Once the cabbage starts to reduce, add remaining ingredients and cook until the cabbage is completely cooked.

    Spoon about 1/3 c of mixture onto corner of egg/spring roll wrap.  See picture below. (Picture is using different ingredients than I do, but it doesn't taste as good as mine, don't worry!)
    Bring the closest corner up and tightly over the filling.
    Fold wrapper tightly, pulling in the corners all the way. (So that remaining wrapper is NOT wider than the portion of the wrapper with filling inside. This will make for a sloppy looking egg roll)
    Continue to roll up egg roll.  Seal the final corner with paste.

    I wrap all them up before I start to fry them, just so I don't have to worry about two things at once.
    Fry in a pot of oil (I usually use a soup pan to keep grease from splattering everywhere). 
    Oil should be 350 degrees.  Oil can be kept in same container once cooled to use for next time.

    These are worth the effort!  A great thing to make with a friend!

    Wednesday, September 14, 2011

    Homemade Pizza

    Pizza Dough:
    1 pkg yeast or 2-1/4 t
    1-1/8 c warm water (110 degrees)
    2-3/4 c flour
    1 t salt
    1 T Italian seasoning
    1 t garlic powder
    1 T olive oil

    You'll also need additional olive oil to coat the pans.

    1 - 8 oz can of tomato sauce mixed with Italian seasoning, garlic powder, and about 1 teaspoon of salt (or your choice of pizza sauce)
    1 - 8 oz package of mozzarella cheese
    Your favorite pizza toppings. (If using pepperoni, microwave pepperoni on a paper towel for about 15 seconds to get rid of excess grease!)

    1) Dissolve Yeast in warm water and let sit until it starts to bubble
    2) Combine flour, seasonings, and salt in kitchen aid mixer with the dough hook. (or you can start in a food processor)  Slowly add water/yeast mixture to flour and mix slowly until it comes together.  You may need to add a little flour or water to make it the right consistency.  (If using food processor, you will need to take it out and knead it by hand after adding yeast/water.  Use as little flour as possible)  Knead or mix until dough is round and soft, but a little sticky.
    3) Coat a big bowl with 1T olive oil.  Put dough in bowl and turn over so all sides are covered in oil. Seal with plastic wrap and let rise in warm place until doubles. (To speed this part, I usually preheat my oven to 170, and once it gets warm, I turn the oven off and put the dough in.  This helps is rise in 20-30 minutes)
    4) When the dough has risen, preheat the over to 425.  Coat bottom and sides of pan with olive oil. ( I use a pizza pan, you can also use a jelly roll pan or 9x13) Deflate risen dough and press into pan.
    5) Press dough evenly on pan.  If dough will not stretch, let it rest for 30 seconds and try again. Spread on your pizza sauce (I use a small can of tomato sauce and add italian seasoning, garlic, and about a teaspoon of sugar)  Top with cheese and then your favorite pizza toppings.  Putting them on top helps the pepperoni crisp up nicely and everyone can see what is on it better.
    6) Bake the pizza for about 15 minutes, or until the crust starts to brown on top.  

    Sometimes I take 1/3 of the dough and make cheese sticks.  Just follow the same steps, but instead of sauce and toppings, just brush with olive oil, sprinkle on some garlic powder, and top with a little cheese.  These may not need to cook as long as the pizza.  You can save some of the sauce aside for dipping. 

    Tuesday, September 13, 2011

    Apple Cider Pancakes

    To your favorite pancake batter, add:

    1/2 t cinnamon
    1/4 t pumpkin pie spice
    3/4 c shredded apple

    Prepare pancakes as usual. Top with Apple Cider Syrup (below)

    Apple Cider Syrup:
    2 c apple cider
    1/4 c butter
    2 T lemon juice
    1 c sugar
    2 T cornstarch
    1/2 t pumpkin pie spice

    Add all but butter into pan. Boil 1 minutes.  Remove from heat and blend in butter.

    Sunday, September 11, 2011

    Pasta Salad

    1 box of tri-colored pasta (or your favorite pasta), cooked and cooled
    1 c pepperoni, cut up into small pieces
    1 cucumber, diced
    1 tomato, diced (you can leave this out if your family doesn't like tomatoes)
    1 cup diced carrots, boiled until slightly tender (or you can shred them as shown above)
    1/2 c parmesan cheese
    1/2 c or more of Ken's Lite Caesar Dressing (the dressing it what makes it so good, along with the pepperoni)
    Optional: Black olives, or any other veggies that you would like.  I usually leave the tomatoes and olives out since a lot of people don't care for them)

    Mix it all together, chill, and serve.  It's delicious.  And if you want to put more pepperoni in, I don't think anybody will complain.  :-)

    Saturday, September 10, 2011

    Taco Salad

    Here's how I make it.  However, leave out or add anything you want!

    1 lb. lean ground beef
    1 (1.25 oz.) package taco seasoning mix

    1 head iceberg lettuce - rinsed, dried, and shredded

    1 onion, chopped

    1 green bell pepper, chopped
    3 cups shredded Cheddar cheese blend
 (or a taco blend)
    2 tomatoes, chopped

    4 oz. crushed nacho flavored tortilla chips (Doritos)
    ½ cup Dorothy Lynch Home Style Dressing

    Cooking Instructions:
    Brown hamburger in a large, deep skillet. Drain. Add taco seasoning mix and ¼ cup of Dorothy Lynch Home Style Dressing. Refrigerate to cool. In a large bowl, combine the lettuce, onion, bell pepper, cheese, beef and tomatoes. Add remaining ¼ cup Dorothy Lynch Home Style Dressing (or enough to coat well) and refrigerate. Stir in crushed tortilla chips just before serving. 

    Monday, September 5, 2011

    Eggs Benedict

    Hollandaise Sauce:
    1/2 c butter
    3 egg yolks, beaten
    1 T lemon juice
    1 T water
    Salt & Pepper

    Eggs Benedict:
    4 eggs
    1 recipe Hollandaise Sauce
    2 English muffins, split
    2 slices Canadian bacon

    Directions for Sauce:
    In a double boiler (or I just use a sauce pan on low-med heat) combine egg yolks, lemon juice and water. Add 1/3 of the butter.Stir rapidly until butter melts and sauce begins to thicken. Add remaining butter at this time, 1/3 at a time, stiring constantly until melted.  Continue to cook 2-2 1/2 minute until sauce begins to thicken again.  Immediately remove from heat.  If sauce is too thick, whisk in 1-2 T hot water. Season to taste with salt and pepper.

    For Eggs benedict:
    Directions say to poach all 4 eggs, but I just fry them in a pan. (also, to save eggs, I just cook the left over egg whites from the sauce, not all 4 whole eggs)
    Toast muffins, and pan fry the Canadian bacon or pieces of ham.
    To Serve, Place Canadian Bacon on top of English muffin.  Top with Egg and then Hollandaise Sauce. Serve immediately. 

    Sunday, September 4, 2011

    Chocolate Eclair Squares

    2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
    2 cups  cold milk
    1 tub (8 oz.) COOL WHIP, thawed (reserve 1 T for chocolate topping)
    64   NILLA Wafers
    1/4 Semi-Sweet Chocolate Chips

    BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
    ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
    MICROWAVE chocolate and 2 T cool whip in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

    Saturday, September 3, 2011

    Creamy Fruit Dip

    1- 8oz pkg cream cheese, softened
    1- 8oz carton sour cream
    1/4 c brown sugar
    1 t vanilla
    2-3 T milk

    In small mixing bowl, beat the cream cheese until smooth.  Add sour cream and beat until combined. Add brown sugar and vanilla and beat just until combined.  Stir in enough milk to reach dip consistency.  Cover and chill 1 hour before serving . Serve with assorted fruit.

    Thursday, September 1, 2011

    Strawberry Pretzel Squares

    2 cups finely crushed pretzels
    1/2 cup  sugar, divided
    2/3 cup butter or margarine, melted
    1-1/2 pkg.  (8 oz. each) Cream Cheese, softened
    2 Tbsp. milk
    1 cup  thawed Whipped Topping
    2 cups boiling water
    1 pkg.  (6 oz.) JELL-O Strawberry Flavor Gelatin
    1-1/2 cups cold water
    1 qt.  (4 cups) strawberries, sliced
    HEAT oven to 350°F.
    MIX pretzel crumbs, 1/4 cup sugar and butter. Press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
    BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
    ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.