Saturday, November 30, 2013

Candy Can Milky Bars

This recipe sounded different, but good.  I was in the middle of making this and noticed(in the original recipe) that there was no mention on what to do with the egg whites.  I e mailed the blogger, but made the recipe without the egg whites.  The bars were very custard like.  They were good.  I have since changed the recipe as the original poster fixed it.
Candy Cane Milky Bars


4 Eggs, separated
1 cup Sugar
3 TB Butter, melted
1 1/4 cup Self-Rising Flour
4 cups Milk
1/2 cup Candy Cane, finely crushed
¾ c White Chocolate, good quality
2 TB Cream Extra Candy Cane, roughly chopped


Pre-heat the oven to 325 deg F - spray a 9 x 13 oven dish with cooking oil.

Beat Egg Yolks and Sugar until creamy - add the melted Butter - beat until combined.

Add the Flour and beat 30 seconds - add the Milk {cup by cup} while beating continuously until smooth. *** "beat the egg whites until stiff peaks form - fold it into the milk mixture"

Stir in the finely crushed Candy Cane - pour into the prepared oven dish - bake 1 - 1 1/4 hours until set.

Remove from the oven and cool in the oven dish.

Melt together the White Chocolate and the Cream until smooth - pour over the baked dessert - sprinkle with the Extra Candy Cane.

Refrigerate until set - slice and serve.

Friday, November 29, 2013

Crock Pot Trail Mix

I saw this recipe and knew I had all the ingredients to make this.  It was very easy to put together and tasted great!
Crock Pot Trail Mix


2 cups mixed nuts
1 cup coconut chips or flakes
1/3 cup sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons butter, cut into pieces
½ cup raisins
½ cup chocolate chips or M & M’s

1. Combine nuts, coconut, sugar, cinnamon, and vanilla in a small crock (I use my 2 quart for nuts).
2. Lay butter pieces on top.
3. Cover and cook on HIGH 1 hour. Stir. Cover and cook 30 more minutes on HIGH.**Check this every 10 minutes--stirring.  Mine started to burn and I should have turned it down to low.
4. Stir and pour out onto wax paper to cool.
5. Break into pieces.
6. Stir in raisins and chocolate.
7. Store in airtight container.
 Yield: about 4 cups

Thursday, November 28, 2013

Chocolate Cream Cheese Bars

These were my other dessert for the FPU party.  I don't know where I found this recipe--but had been hunting for recipes to make in a jelly roll pan.  I made frosting for the top of these and everyone loved this.(see my note at the end)
Chocolate Cream Cheese Bars

Crust:
1 Box Devil's food cake mix
1/2 cup butter softened
2 TBS milk
1 egg
Cream Cheese filling:
 2 pkgs. (8 oz) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 tsp. vanilla
 2 eggs
1 TBS all purpose flour


Heat oven to 350 degrees F.

In large bowl, mix cake mix, butter, milk and egg with a spoon until moistened (it will look nothing like cake batter!) Spread or push with your fingers in the bottom of a jelly roll pan (15 x10 x1-inch).

 In another large bowl, beat cream cheese, sour cream, sugar and vanilla on medium until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over crust in pan.

Bake 35-40 minutes, until cheesecake filling is set. Let cool completely and then cut into bars.

You can garnish with some drizzled chocolate if you wish (1/4 cup choc. chips and 2 tsp. shortening - microwave together in food storage bag (about 20 seconds), squeeze to mix, snip of tiny corner and drizzle over the top of the bars before cutting into bars.)

**Beth tried to drizzle chocolate and it turned out clumpy, so I spread it thinly.  I didn't like how that looked so made this frosting.



Wednesday, November 27, 2013

Pumpkin Pie Sheet Cake

I made this for our FPU 'graduation party'.  I used a white cake mix, since that was what I had on hand.  LOVED this.  Much easier than making a pie and feeds many!
Pumpkin Pie Sheet Cake

www.jamiecooksitup.blogspot.com

Crust:
1 yellow cake mix
1/2 C butter, melted
1 egg
 
Filling:
1  29 ounce can pumpkin 
1 1/2 C sugar
1 t salt
2 t cinnamon
1 t ginger
1/2 t cloves
4 eggs
2  12 ounce cans evaporated milk
***Beth added Pumpkin Spice seasoning packet --by General Mills a Chex Party Mix packet
 
1. To make the crust, pour the cake mix into your stand mixer, or medium sized mixing bowl. Pour the melted butter over the cake mix and stir it in for about 30 seconds. Add your egg and mix until all ingredients are well combined. 

2. Spray a large jelly roll pan with cooking spray. Press the crust into the pan.
 
3. Into a small mixing bowl combine the sugar, salt, cinnamon, ginger and cloves. 

4. Crack the eggs into your stand mixer and beat them for about 1 minute, or until frothy. 

5. Add the sugar mixture and the pumpkin and mix until combined.

6. Pour in the canned milk and mix until combined. 

7. CAREFULLY pour the filling over the crust. Now. Just a word to the wise here. Your pan will be full. Really full. The kind of full that just might spill over the top while you carry it to the oven, if you aren't careful. I would advise setting the crust as close to the oven as possible, then pour the filling in so you don't have very far to walk. **Beth put the pan on the oven rack and poured the mix in.

8. Bake at 350 degrees for 1 hour, or until a knife inserted into the middle comes out clean. 

9. Cool completely, then cut into squares and serve with whip cream.

Tuesday, November 26, 2013

Brown Sugar Chicken

I made this recipe in my 2 quart crockpot.  I put the chicken in frozen and cooked it on low for 8 hours.  Very tasty recipe!
Brown Sugar Chicken

1 ½ lbs boneless skinless chicken breasts
3 TB brown sugar
1 TB vinegar
¼ c. diet lemon lime soda
1 TB low sodium soy sauce
½ tsp black pepper


Place frozen chicken in 2 quart slow cooker. Combine brown sugar, vinegar, soda, soy sauce and black pepper. Pour over chicken. Cook on high 4 to 6 hours.  Or low 8 hours.
Yield: 4 servings. 

Monday, November 25, 2013

Perfectly Chocolate Chocolate Frosting

I like this recipe when I need to make frosting on the spur of the minute. I don't have to wait for the butter to soften since it is melted in this recipe. This makes enough to frost a 2 layer cake or even a jelly roll pan.


PERFECTLY CHOCOLATE CHOCOLATE FROSTING
https://www.hersheys.com

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.




Sunday, November 24, 2013

Monster Bars

I found this recipe while out looking for large quantity recipes.  This was very easy to put together and tasted great.  The best part was I had all the ingredients in my pantry.
Monster Bars



1/2 c. butter
1 c. white sugar
1 c. brown sugar
3 eggs
1 1/2 c. peanut butter
1 tsp. vanilla
2 tsp. baking soda
4 1/2 c. oatmeal
2 c. chocolate chips
2 c. M & M’s

Preheat oven to 350º F.

Cream the butter and sugars together. Add eggs and peanut butter and mix. Stir in vanilla, baking soda and oatmeal. Stir in chocolate chips and M & M’s.

Put in an ungreased jellyroll pan. Bake for 15 minutes. Do not over bake.

Saturday, November 23, 2013

Diet Rite Cola Chicken

I don't know where I found this recipe.  I had one can of Diet Rite and thought I would try this.  Don and I both really liked this.  I only used 2 large chicken breasts.  Next time I will thicken the sauce a bit.
Diet Rite Cola Chicken

4 chicken breast
1 can Diet Rite cola
1/2 cup low carb ketcup

Put all ingredients in a medium sauce pan and bring to a boil. Put a lid on it and turn to medium heat for 30 minutes.  Take the lid off and let simmer for another 10 minutes.

Friday, November 22, 2013

Pepsi Pork with Rich Gravy

I thickened the gravy and served it with mashed potatoes. It is a keeper. This recipe was from Crockpot recipes.


Pepsi Pork with Rich Gravy

4 pound pork roast (can use chops or steaks too) up to six pounds
1/2 pkg dry onion soup mix
1 can Cream of Mushroom Soup
1 can Pepsi Beth used diet

Place meat in crockpot, sprinkle with soup mix. Stir together Pepsi and mushroom soup and pour over the top. Cook on low 6-7 hours. The gravy from the sauce is delicious on potatoes or rice.

Thursday, November 21, 2013

Condensed Cream of Mushroom Soup

I had some mushrooms that I needed to use up and this recipe fit the bill. I used this in the recipe I will post tomorrow, Pepsi Pork Roast with Gravy.  I made this in a 2 cup glass measuring cup.

Condensed Cream of Mushroom Soup
http://www.salad-in-a-jar.com


2 tablespoons cornstarch
1 tablespoon canola or vegetable oil
1/8 teaspoon white pepper
1/4 teaspoon salt (or to your taste)
Pinch of sugar
8-ounces 2% evaporated milk
Handful (approx. 3/4 cup) fresh mushrooms, sliced

1. Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.

2. Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.

Wednesday, November 20, 2013

Sugar Cookie Bars

I made these to take to our FPU class.  They are very easy to make and taste just like a sugar cookie!  I loved the frosting.
Sugar Cookie Bars


COOKIES:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated white sugar
4 large eggs
2 teaspoons vanilla extract
5 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda

FROSTING:
1/2 cup (1 stick) butter; at room temperature
1/2 cup shortening
1 teaspoon vanilla extract
pinch of salt
4 cups powdered sugar (sift after measuring)
5 tablespoons milk
food coloring, if desired

1. Prepare bars: In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

2. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan).  The dough will be just like cookie dough- heavy & sticky- so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.

3. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

4. Prepare frosting: In a large bowl, beat butter and shortening together until smooth and creamy. Mix in vanilla and salt. Add powdered sugar (1 cup at a time) until combined, then add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.

Tips:

*Refrigerate the bars until firm... it will be easier to get nice, clean cuts.

 

Tuesday, November 19, 2013

Johnsonville Brown Sugar and Honey Sausage Stuffed Waffles

Don had something similar to this at a café in Round Rock at the beginning of the month.  He really liked it, so I found this recipe and he really liked it.  It makes quite a bit!  I used a pound of sausage--1/2 of it in the waffles and then used the other half to make the gravy.
Johnsonville Brown Sugar and Honey Sausage Stuffed Waffles

 
6 oz Johnsonville Brown Sugar and Honey Sausage, cooked and drained Beth used Jimmy Dean
1 ¾ cup of flour
2 tbs sugar
1 tbs baking powder
2 large eggs
1 ½ cup milk
¼ cup of melted butter
2 tsp vanilla
 
 
In a large bowl mix flour, sugar, baking powder, eggs, milk, butter and vanilla.  Crumble sausage and add to the batter and stir.  Spray waffle iron with butter cooking spray, cook waffles and enjoy!
 
Beth served this with sausage gravy on half the waffle and syrup over all of it.  Idea from Round Rock Café, Round Rock, TX.

 

Monday, November 18, 2013

Homemade Butterfinger Bark

This was very easy to put together.  I made it one night after school so I had a treat for my 'boys' the next day.  They do taste like butterfingers!


Homemade Butterfinger Bark
http://cookiesandcups.com

5 cups candy corn
1 1/2 cups peanut butter(18 oz jar)
20 oz chocolate for melting, divided in half


Line a large baking sheet with aluminum foil.

Melt 10 oz of chocolate over double boiler or in microwave, according to package directions.

Spread the melted chocolate on the foil lined baking sheet, approximately 11"x15". Don’t worry too much about the exact measurements, you just want it to be a thin layer.

Place baking sheet in fridge to chill quickly, about 10 minutes.

In a large microwave safe bowl melt your candy corn, 1 minute and then stir, then in 30 second increments until melted, stirring after each 30 seconds
.
Immediately stir in peanut butter.(heat this, too) Mixture will be very thick. Use those muscles!
Spread it on top of chilled chocolate.

Place this back in the fridge for another 20 minutes, until chilled.

Melt the remaining chocolate and spread it on top of the peanut butter layer.

Chill again at least 20 minutes. ***Beth suggests cutting while still a bit warm, otherwise the top chocolate will crack and fall off.....ask me how I know this....
Cut into triangle shaped pieces.





Sunday, November 17, 2013

Peanut Butter Bars for Jelly Roll Pan

These were delicious!  They are easy to make and I like that they make a big batch.
Peanut Butter Bars for Jelly Roll Pan
http://www.shugarysweets.com

For the Cookie Layer:

1/2 cup butter flavored Crisco
3/4 cup creamy peanut butter
2 Tbsp milk
1 1/4 cup light brown sugar
1 egg
1 3/4 cup all purpose flour
1/2 tsp kosher salt
3/4 tsp baking soda

For the Middle Layer:

1 can (14oz) sweetened condensed milk
2 Tbsp unsalted butter
1 bag (10oz) peanut butter morsels

For the Topping: 
1 bag (14oz) Reese's pieces
1 bag (8oz) Reese's MINI peanut butter cups Beth used full sized and cut into 1/4's

1. For the cookie, beat Crisco with peanut butter, milk and brown sugar until creamy. Beat in egg. Add flour, salt and baking soda, mix until thoroughly combined.

2. Press cookie dough into a lightly greased 15x10 baking sheet. Bake in a 375 degree oven for 18-22 minutes, until browned. Remove.

3. While baking, heat condensed milk with butter over low heat until warmed. Remove from heat, whisk in peanut butter morsels and stir until melted. Pour over warm cookie layer. Immediately press candies into top layer. Allow to set, about one hour.  Slice and serve.


Saturday, November 16, 2013

Spaghetti Noodles with Broccoli

I needed a side dish to go with the Pepperoni Chicken I made. My sister told me about this, so I kind of made up my own recipe. Next time I will add a bit of hot pepper flakes for some spice.

Spaghetti Noodles with Broccoli

1 cup broccoli chopped small
2 T chopped onion
1 garlic clove minced
1 T butter
1 T olive oil
6-8 oz dry spaghetti
1/2-3/4 c Parmesan cheese

Saute onion, garlic and broccoli in butter and olive oil until soft.  Cook spaghetti according to package directions.  Drain spaghetti and save a bit of the cooking water.

Add noodles to broccoli mixture.  Add Parmesan cheese just before serving.

Friday, November 15, 2013

Cheesy Green Beans

I grew up eating these! I haven't made them in years and was hungry for them. Easiest recipe in the world! Try it for something different.

Cheesy Green Beans

1 qt canned green beans
velveeta, cubed or sliced

Cook the beans in a small amount of liquid from the can.  Drain and add the cheese.  Cook until melted. You may add a bit of milk if needed.

Thursday, November 14, 2013

Cranberry Orange Wheat Bread(like Great Harvest) for the Breadmaker

This was an easy and tasty bread.  I didn't have orange juice, but had some small cans of pineapple juice, so used that.  I could  have juiced the orange, but didn't think of that at the time! :-)
Cranberry Orange Wheat Bread (Like Great Harvest) for the Breadmaker

By hotdishmama on Food.com

1/4 cup orange juice Beth used 1/8 c pineapple juice with 1/8 c water

1/2 cup milk

1 eggs

1 tablespoon oil

1 tablespoon pomegranate molasses (from Whole Foods—or sub honey)

1 cup whole wheat flour, fresh ground

1 cup bread flour

1 teaspoon salt

2 tablespoons vital wheat gluten

1 teaspoon cinnamon

2 teaspoons active dry yeast

1/2 cup dried cranberries

1 tablespoon orange zest ( zest from one orange)

  1. Add ingredients to breadmaker pan in the order listed. I always mix the flour together with the salt and gluten before adding, and then make a well for the yeast in the center of the flour. My "mix-in" setting doesn't mix very well, so I just dumped the cranberries and orange zest on the top and it mixed in beautifully on the regular setting. ****Beth did this, also.
  2. Bake on the regular setting, light crust. Beth baked it on an 80 minute setting.

 

Wednesday, November 13, 2013

Pumpkin Pie Cheesecake Brownies

These were easy to make and very tasty!
Pumpkin Pie Cheesecake Brownies
http://www.posedperfection.com
filling
1/2 cup canned pumpkin
3 oz. cream cheese
1 egg
3 Tbsp. sugar
1 tsp. pumpkin pie spice

brownies
1 Family Size package Brownie Mix
~1 1/2 cups canned pumpkin (rest of can after using 1/2 cup for filling)
1/2 cup chocolate chips

Preheat oven to 350 degrees. Prepare pan with cooking spray. Combine filling ingredients - 1/2 cup pumpkin, cream cheese, egg, sugar and pumpkin pie spice - mix with mixer until smooth. Set aside.

In medium bowl, combine brownie mix, rest of canned pumpkin and chocolate chips. Mix until thoroughly combined. Spread 3/4 brownie mixture in pan. Next, pour pumpkin filling over the brownie base.

Place dollops of the leftover brownie batter over the top of the pumpkin mixture. Using knife, swirl the top two layers to create a marbled look. Place in preheated oven and bake for 45-50 minutes. Remove from oven and allow to cool. Store in airtight container in refrigerator

Tuesday, November 12, 2013

Slow Cooker Pepperoni and Chicken

I put this in the crockpot about 11 am.  My chicken was frozen and by 6 pm it was perfect!
Slow Cooker Pepperoni and Chicken

http://www.skinnymom.com

3-1/2 to 4 pounds chicken pieces, skinned
dash of salt
dash of black pepper
2 ounces sliced  pepperoni - about 30 slices
1/4 cup sliced pitted ripe olives
1/2 cup reduced-sodium fat free chicken broth
1 tablespoon tomato paste
1 teaspoon dried Italian seasoning, crushed
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

1. Place chicken in a slow cooker. I used 2 pounds of boneless/skinless chicken breasts and 1.5 pounds of boneless/skinless chicken thighs to mix things up... so whatever works for you. (or in my case, whatever is on sale!)

2. Sprinkle chicken with salt and pepper.

3. Cut pepperoni slices in half. Add pepperoni and olives to cooker. 

4. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning.

5. Add to mixture in cooker.

6. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

7. Using a slotted spoon, transfer chicken, pepperoni, and olives to plates. (Discard cooking liquid) Sprinkle chicken with cheese.

8.     Let stand for 5 minutes to melt cheese.

 

Monday, November 11, 2013

Pumpkin Spice S'mores Cracker Candy

These were fun and easy to make.  Who wouldn't like caramel, marshmallows and chocolate?
Pumpkin Spice S'mores Cracker Candy



12 sheets of cinnamon graham crackers
3/4 cup butter
3/4 cup brown sugar
1 (8 ounce) package pumpkin spice marshmallows
1 1/2 cups white chocolate chips
1 cup toasted pecans
 
Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.
 
Toast pecans for 4-5 minutes on a baking sheet (I used a metal pie pan). Meanwhile, in a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
 
Remove pan from oven and immediately sprinkle marshmallows, white chocolate chips, and toasted pecans over the crackers. 
 
Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up. 
 
Cool completely before serving. Lift from pan using foil edges; cut into bars and enjoy!

 

Sunday, November 10, 2013

Spaghetti Squash Gratin

I made this for a side dish for dinner the other night.  It was very easy to make and I LOVED it!
Spaghetti Squash Gratin



1 spaghetti squash, halved with seeds and strings scraped out
extra virgin olive oil
1 tablespoon butter
1 shallot, minced (or onion)
1 clove garlic, minced
2 teaspoons fresh thyme leaves
1/4 teaspoon red pepper flakes
1 tablespoon flour
1 cup milk or half and half
1/2 - 3/4 cup Parmesan cheese, plus more for topping
sea salt and fresh cracked black pepper to taste
fresh parsley, minced (optional)

Pre-heat the oven to 400 degrees. Drizzle a baking sheet with some olive oil and place the spaghetti squash cut side down on the baking sheet. Roast the squash until tender, about 30 minutes. Remove from the oven and set aside for a few minutes to cool.

While the squash is roasting, make the sauce. In a large saucepan, warm the butter. Add the shallot, garlic, and red pepper flakes. Saute until the shallots are soft and translucent. Sprinkle in the flour and stir. Cook for about two minutes. Then add the milk and thyme and whisk. Continue to cook over medium heat, whisking often. Once the sauce thickens, add some salt and pepper and then the Parmesan cheese. Whisk the cheese in until melted and then remove from heat. Taste for salt and pepper.

Using a fork, scrape out the spaghetti squash strands and add them into the pot with the sauce. Once all the squash is in the pot, give it a gentle stir over medium heat so that all the squash is coated and the mixture remains hot. Pour the squash into a baking dish that has been sprayed with cooking spray or rubbed with some olive oil or butter. Spread the squash out evenly and top with a bunch more Parmesan cheese. Put the squash under the broiler until the cheese turns golden. Alternatively, you can place it back in the oven and bake until the cheese turns golden. Top with fresh parsley, if desired.

Saturday, November 9, 2013

Snickerdoodle Muffins

I also took these to our FPU class.  I made these into mini muffins.  I rolled them into walnut size balls and then rolled them in the cinnamon sugar mixture.  They tasted JUST like snickerdoodles!
Snickerdoodle Muffins


2 ¼ cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup sour cream
1/4 cup buttermilk

For the Topping:

2/3 cup sugar
2 tablespoons cinnamon

Preheat the oven to 350ºF. Line muffin cups with muffin liners. (Do not use cooking spray.)
In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Beat in half of the dry ingredients. Beat in the sour cream and buttermilk. Beat in remaining dry ingredients until just incorporated (batter will be soft).

To make the topping, in a small bowl, combine the sugar and cinnamon.

Using an ice cream or large cookie scooper, drop the scoop of batter into the bowl with the sugar and cinnamon. Sprinkle the dough with the mixture and roll it around until it is covered completely in cinnamon sugar. Place the ball into the muffin liner. Repeat with remaining batter. Sprinkle the leftover cinnamon sugar onto the tops the muffins.

Bake until muffin tops are golden brown, 18 to 22 minutes, or until toothpick inserted into the center of a muffin comes out with a few moist crumbs attached. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

 

Friday, November 8, 2013

Salted Caramel Pumpkin Muffins

I made these for our FPU class on Sunday.  I made them into mini muffins.  They were moist and yummy!
Salted Caramel Pumpkin Muffins

http://myblessedlife.net

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup raw sugar
2 t. ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
1/2 cup dried cranberries
2 eggs, beaten
1/2 cup milk
1 1/2 teaspoons vanilla
1/2 cup butter, melted and cooled
1 cup pumpkin puree

Preheat oven to 400 degrees. Combine all dry ingredients including nuts and cranberries. Add eggs, milk, vanilla, butter and pumpkin. Stir just until moistened. Fill greased muffin tins 2/3 full. Bake for 15-20 minutes until browned and center springs back when touched. Makes 18-20 muffins.

Salted Caramel Glaze:

4 Tablespoons butter
3 Tablespoons brown sugar
3 Tablespoons white or raw sugar
1/8 teaspoon salt
1 teaspoon vanilla
2 Tablespoons milk
1-2 Tablespoons confectioner’s sugar, sifted

Heat butter, sugars, salt, vanilla and milk over medium heat, stirring constantly. When mixture reaches a boil, boil for one minute, stirring constantly. Remove from heat and continue stirring. Add one tablespoon confectioner’s sugar to thicken. Use more if it needs to thicken up a bit. Spoon the glaze over semi-cooled muffins

Thursday, November 7, 2013

The World's Best Cookies and Cream Texas Sheet Cake

I made this for a subdivision Halloween get together and then took the rest to school.  I was able to share this with a group of boys and girls and they all liked it.


The World's Best Cookies and Cream Texas Sheet Cake
http://pinkcakeplate.com


For Cake:

1 cup butter
1 cup water
2 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups sugar
2 eggs beaten
1/2 buttermilk
1 tsp. almond extract
1 tsp. vanilla extract
8 roughly chopped Oreo cookies
1/4 C mini chocolate chips
 For Frosting:

1/2 cup butter
1/4 cup butter milk
4 1/2 cups powdered sugar
1/4 tsp. almond extract
1 tsp. vanilla
1/4 c. milk
8 roughly chopped Oreos
1/4 c. mini chocolate chips

 Cake directions:

1. Bring 1 cup butter and 1 cup water to a boil in a saucepan.

2. Remove from heat and whisk in flour, baking soda, salt, sugar, eggs, butter milk and extracts until smooth.

3. Pour into a greased 15×10 baking pan. Sprinkle chopped cookies and mini chips on top of batter. Bake at 375 degrees for 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.


Frosting directions:

4. Place butter and buttermilk in saucepan and heat over med to low heat until butter is melted. This will look curdled but that is ok. When butter is melted whisk until butter mixture no longer looks curdled. Let this cool until it is room temperature. Do not place in refrigerator to cool. When room temp add extracts then incorporate powdered sugar into butter mixture 1 cup at a time. When it becomes too thick add 1 Tbs of milk at a time until you are able to mix in all powdered sugar and it is a spreading consistency. Spread over cooled cake and sprinkle with chopped cookies and chocolate chips!

Wednesday, November 6, 2013

Peanut Butter Crunch Rice Krispies Treats

I made these to take to my class at school. They boys all loved them and Isaac thought they were blog worthy! They were easy to make and a nice twist on regular rice krispies.

Peanut Butter Crunch Rice Krispies Treats


 For the Krispies:

10 ounces marshmallows
1/4 cup peanut butter
5 cups puffed rice cereal

For the topping:

1 1/2 cups milk chocolate pieces
3/4 cup peanut butter
2 tablespoons butter
2 cups corn flakes

For the Krispies:

1. Place the peanut butter and the marshmallows in a large microwave safe bowl, and heat for 1 minute in the microwave. Stir until smooth.

2. Mix puffed rice cereal into the melted marshmallow mixture. Stir with a spatula until the cereal is completely coated. Gently press into a greased or lined 8x8 baking dish. Set aside to cool and form.

For the topping:

3. In a medium microwave safe bowl, heat together the chocolate, peanut butter, and butter for 1 minute. Stir until smooth. Mix in the corn flakes, and stir with a rubber spatula until cereal is completely coated.

4. Spread the topping over the krispie treats. Let cool at room temperature for about an hour or until topping is set up. Or you can speed cool in the refrigerator for about 15 minutes.

 

Tuesday, November 5, 2013

Crispy Baked Chicken Wings

I saw this recipe and knew I would be trying these.  They really were crispy and were so very good.  I kept them warm during the Packer game in a crockpot and they stayed crispy.  Don even commented on how good they were!
Crispy Baked Chicken Wings


2 lbs chicken wing pieces
salt
3 tbsp Frank's hot sauce
2 tbsp butter
dash of Worcestershire sauce
ground cayenne pepper to taste, optional
1.Preheat the oven to 450 degrees F.

2. Heat up a big pot of boiling water. Season the water like you would for cooking pasta (taste the water, it should taste a little repulsively salty, like sea water).

3. Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry a little bit, then dry them well with a paper towel.

4 .Season the chicken wings lightly with salt (though if you salted the boiling water enough, it won't need much, if any). Place the chicken wings directly on a sheet pan. Bake the chicken wings for 30 minutes on one side, then flip the wings and bake for another 10 minutes on the other side.

5. In a small saucepan or in the microwave, heat up the hot sauce, butter, Worcestershire sauce and cayenne pepper, if using, until melted and combined. Toss the hot wings in the sauce, and serve immediately. Gobble them up while they're still crisp, and coated with sauce.

Monday, November 4, 2013

Dirty Dr. Pepper Cake

This recipe intrigued me since it used Dr. Pepper.  I used diet in the recipe and it turned out great!  Everyone who tried it liked it!
Dirty Dr. Pepper Cake


Chocolate Cake

1/2 c. butter
1/4 c. cocoa
1 c. Dr Pepper (diet is ok)
1/2 c. milk (low-fat is ok)
1/4 c. fat-free plain Greek yogurt
2 eggs
1 tsp. coconut flavor
1/2 tsp. vanilla extract
1 ¾ c. granulated sugar
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Chocolate Icing

1/2 c. butter
1/3 c. low-fat buttermilk
1/4 c. Dr Pepper
1/4 c. unsweetened cocoa powder
3 c. powdered sugar
1 tsp. coconut flavor
1 c. toasted coconut

1.Preheat oven to 350 F. Grease a cookie sheet (I use a 15x11-inch rimmed cookie sheet) with edges.

2.Melt butter in a large saucepan.

3.Once butter has melted, stir in Dr Pepper and cocoa powder; bring to a boil.

4.Once at a boil, add milk; stir to combine.

5.Remove pan from heat.

6.Add the yogurt, eggs, and vanilla, and stir until well-combined.

7.Stir in sugar, flour, baking soda, and salt until just combined.

8.Bake for 15-20 minutes.

9.While the cake is baking, prepare the icing.

10.For the icing, combine the butter, buttermilk, Dr Pepper, and cocoa powder in a saucepan. Bring to a boil.

11.Remove from heat, and add the powdered sugar, and coconut flavor. Stir to combine.

12.Pour icing over hot cake, and spread evenly over cake.

13.Once the cake as cooled to room temperature, sprinkle evenly with toasted coconut just before serving.

Sunday, November 3, 2013

Cany Corn Pretzel Fudge

This is excellent fudge! It was super easy to make--no candy thermometer needed. I will make this again, for sure!

Candy Corn Pretzel Fudge
http://lilluna.com Candy Corn Pretzel Fudge

1 cup candy corn
1 cup pretzels chopped
1/2 cup sugar
1/2 cup heavy cream
1/2 tsp. salt
1/2 cup butter
 2 1/2 cups white chocolate chips
 1 tub marshmallow fluff

1. Chop the pretzels and put them and the candy corn in a bowl.

2.  Spray a 9x9 pan.

3. Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.

4. In a saucepan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes.

5. Pour the hot mixture into the bowl of chocolate chips and marshmallow fluff and mix with the hand mixer until it's smooth and soft.

6. Mix (fold) in almost all the pretzels and all the candy corns. Pour into the pan.

7. Sprinkle the rest of the candy corn and pretzels on the top. Put in the fridge for 3-5 hours to let it set.

Saturday, November 2, 2013

Killer Applesauce Bars

I made these for our Sunday FPU class last week.  I used my home canned applesauce that I sweetened with red hot candies.  Everyone liked this--especially the music/Latin teacher at school!
Killer Applesauce Bars

by mama_lerusso  taste of home bb

1/2 cup butter, softened
1 1/3 cup brown sugar, packed
2 eggs
2 cups applesauce
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. apple pie spice
1 tsp. vanilla
1 1/2 cups chopped walnuts
12 oz. pkg. cinnamon flavored chips
14 oz. can sweetened condensed milk
1 tsp. vanilla

Mix together butter, brown sugar and eggs until smooth.
Stir in applesauce.
Combine flour, soda, salt and spice; stir into the applesauce mixture, along with vanilla, until well blended.
Stir in walnuts.
Spread evenly into large jelly roll pan, sprayed with Pam.
Bake at 350 degrees for 18 to 20 minutes, or until edges are golden.
With a heavy skillet over medium-low heat, melt cinnamon chips; blend in sweetened condensed milk and vanilla, stirring until very smooth and melted.
Pour mixture evenly on top of bars from the oven.
Cool on rack.
Store in the refrigerator.

Friday, November 1, 2013

Garden Fresh Frittata

This was easy to put together and tasted great.  Both Don and I ate this for a few breakfasts last week.

Garden Fresh Frittata

2 Tbsp butter
1 1/2 cups fresh sliced mushrooms
1 1/2 cups chopped broccoli
1 cup diced sweet red pepper
1 small onion, chopped
6 eggs
2/3 cup sour cream
1/3 cup french onion or ranch dip Beth used blue cheese dressing
1 1/4cups grated cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Butter a quiche pan or deep dish pie plate
Melt butter in a pan over medium heat, saute veggies until tender-crisp, about 5 min.

Drain off excess liquid
Whisk together eggs, sour cream and dip (dressing) until smooth.
Stir in veggies and cheese
Pour into pan, bake 30-35 min or until set and golden.
Let stand 10 min before cutting.