Wednesday, October 28, 2015

Chocolate Peanut Butter Banana Cookies

I am headed to Wisconsin this morning until Tuesday for the funeral of my cousin, Jeff.  We grew up across the street from each other.  He died unexpectedly this past week of a heart attack, one day shy of his 51st birthday.   I will resume my blog again next week.

This is another recipe I made with excess bananas. I doubled the recipe and sent them to work with Jenna. They are a very soft cookie(I think if you add more flour, they would have been firmer), but were quite tasty.

Chocolate Peanut Butter Banana Cookies

Momontimeout via

2 cups all-purpose flour
1 tsp baking soda
1 tbsp corn starch
1 tsp salt
1/2 cup (1 stick) unsalted butter, softened
2 ripe bananas, peeled
1 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 cup chocolate chips
1 cup peanut butter chips

Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until light and fluffy. Beat in vanilla extract until combined. Stir in the flour mixture just until combined. Stir in chips.

Refrigerate dough for 30 minutes.

Preheat oven to 375F. Line two cookie sheets with parchment paper or lightly spray with cooking spray.

Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.

Bake cookies for 9-10 minutes or just until they start to turn light, golden brown on top. Let cookies cool completely on cookie sheets.

 Store in airtight containers for up to a week.


Tuesday, October 27, 2015

Easy Garlic and Herb Pull-Apart Loaf

 This recipe goes together quickly.  I put it together and had it in the oven while Don was grilling steak.  Very good!
Easy Garlic and Herb Pull-Apart Loaf

1 can Grands Biscuits (8 ct)
1/4 cup grated parmesan
4 oz. shredded cheddar
4 tbsp. melted butter
1 tbsp. minced garlic
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. onion powder

Grease loaf pan and set set aside.

Preheat oven to 350.

Open biscuits and cut each in half (making 2 thinner circles). Add garlic,onion powder, basil and oregano to melted butter. Mix well.

Brush each side of biscuit with butter mixture. Sprinkle top with Parmesan and Cheddar.
Repeat with each biscuit placing on top of last.  Transfer biscuits to loaf pan.

Bake for 30 minutes. Check periodically and if tops are getting brown, tent with aluminum foil for remaining time.

Monday, October 26, 2015

Banana Chocolate chip Cake

This recipe got rave reviews from Jenna's coworkers.  I made this after Jenna brought home some over ripe bananas from work.  Will make this again, for sure!
Banana-Chocolate Chip Cake

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided or 3/4 c choc chips dusted in flour
1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1-1/3 cups mashed fully ripe bananas (about 3)
1/2 cup Sour Cream
1-1/2 cups flour
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. baking soda
2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed, softened
1/4 cup powdered sugar
1 Tbsp. milk

Heat oven to 350ºF.

Chop 3 oz. chocolate.Beth put the chocolate in a food processor and pulsed until it was chopped fine. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Beat in eggs, 1 at a time. Add bananas and sour cream; mix well. Mix flour, dry pudding mix and baking soda. Add to banana mixture; beat until blended. Stir in chopped chocolate; pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

Bake 45 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Invert cake onto wire rack; gently remove pan. Cool cake completely. Transfer to plate.

Microwave remaining chocolate in small microwaveable bowl on HIGH 1 min. or until melted when stirred. Stir in cream cheese until melted. Add powdered sugar; mix well. Stir in milk. Drizzle over cake.

Saturday, October 17, 2015

Crock-Pot Maple Pumpkin Spice Chex Mix

This will be my last post for a week or so.  I turn 50 next week and Don has planned a trip--all he has said is we fly out today and come home next Sat.  Pack warm clothes!  Be back in a week!

I made this one afternoon and put it in cute little bags for Jenna to take to work.  Everyone liked this.  See what I did in bold in the recipe.  Try this for a fun fall treat.
Crock-Pot Maple Pumpkin Spice Chex Mix
6 cups Chex cereal (I used 3 cups each Rice Chex and a storebrand honey-nut Chex; try Cheerios, Golden Grahams, etc.)Beth did this too.
2 cups dried fruit
1 1/2 to 2 cups nuts, Beth used mixed nuts
1 1/2 to 2 cups pretzels
1 1/2 chopped graham crackers, diced in large 1-inch pieces (about 5 full-size graham crackers)
1/2 cup unsalted butter, melted
1/2 cup maple syrup or pancake syrup
1/4 cup light brown sugar, packed
1 to 2+ tablespoons pumpkin pie spice Beth used 2 T
1 tablespoon vanilla extract
salt, optional and to taste


  1. In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don't have something, don't like something, etc. use something you do have on hand or omit.
  2. In a microwave-safe measuring cup or bowl, melt the butter, about 1 minute on high power.
  3. Add the maple syrup, brown sugar, pumpkin pie spice (I used 1 tablespoon but recommend at least 2 tablespoons if you want a more pronounced pumpkin flavor), vanilla, optional salt, and whisk to combine.
  4. Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine. I use a silicon-tipped spatula so I don't break the cereal.
  5. Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don't start burning. All slow-cookers and ingredients vary, and cooking times will vary. Cook until there's no visible liquid pooling and pieces have dried out. They will not be 'dry' and will be more on the sticky and tacky side even when done, but do dry out more as they cool. Note - Although I haven't tested it, you could probably bake in a 250F oven, with the mixture divided between two baking trays. Keep a very watchful eye on it and toss every 15 minutes until it's done.
  6. Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.

Friday, October 16, 2015

Milky Way Rice Krispie Treats

These are sinfully delicious!  Try them soon and see!

Milky Way Rice Krispie Treats

1 (14-16 oz.) bag mini marshmallows
6 Tbsp. butter
1 tsp. vanilla extract, optional
5-6 C. Rice Krispie Cereal
14 oz. caramels (about 45 little caramel squares) Beth used an 11 oz pkg.
1 (14 oz.) can sweetened condensed milk
6 Tbsp. butter
2 C. Chocolate chips

1. Grease a 9 X13 inch pan and set aside.

2. In a large microwave proof bowl (or in a large pot on the stove) melt marshmallows and butter together and stir until smooth. Add vanilla extract and stir again.

3. Add in Rice Krispie Cereal and gently fold until combined. Add as much or as little as you want depending on if you like your treats chewier or more crispy.

4. Dump into prepared pan and use a buttered spatula (or hand) to press the treats down flat.

5. In a small sauce pan, melt caramels, sweetened condensed milk and butter together over medium heat. Stir occasionally and until smooth.

6. Pour over rice krispies and let set, about 10 minutes or you can pop in the fridge to speed up the process.

7. Melt chocolate over the stove or in a microwave (you can add a little butter or oil if you want it the be thinner) and then pour over caramel layer and use a spatula to spread out.

8. Let set and cut with a warm knife.

Thursday, October 15, 2015

Potato Chowder for Crockpot

I put this in the crockpot one morning at 9 and by 5:30 everything was nice and tender. I blended all the ingredients. Quite tasty and easy to make.   I have had the recipe in my files for MANY years.  I don't remember where it came from, but it is a keeper.

Potato Chowder for Crockpot

Servings | 12 cups

8 cup potatoes (I used the frozen diced hash browns)Beth used shredded hashbrowns, 30 oz bag
1/3 cup onion
43 oz fat-free, reduced-sodium chicken broth Beth used 48 oz water and 6 tsp bouillon
1 can canned condensed cream of chicken soup or celery
1/4 tsp black pepper
1/3 cup celery
8 oz  cream cheese

In 5 QT slow cooker, combine diced potatoes, chopped onion and celery, chicken broth, cream of chicken soup and pepper. Cook 8-10 hours on low. Add cream cheese and cook another 20 minutes stirring occasionally. Beth blended it all together with a hand blender.  Can serve with cheddar cheese and bacon.



Wednesday, October 14, 2015

Gluten Free Taco Seasoning

I was making Taco Soup to take to friends and she is gluten free.  I found this recipe and used it in the taco soup.  The original poster says she make this in a huge batch and stores it in the freezer.

Gluten Free Taco Seasoning

1 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. paprika
1 tsp. sea salt
1 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. oregano

If you like things on the spicier side, you can increase the crushed red pepper flakes or add a bit of cayenne pepper.

Mix all the ingredients together in a bowl. Store in a resealable bag or airtight container.

Tuesday, October 13, 2015

Laura Bush's Texas Governor's Mansion Cowboy Cookies

I made these cookies for Jenna to take to work this week. This batter gave my kitchen aid mixer a work out. I ended up stirring the last few ingredients in. I used a small cookie scoop and got 92 cookies! Thankfully, they freeze well, too!

Laura Bush's Texas Governor's Mansion Cowboy Cookies
Yield: enough cookies to feed most of the Lone Star State
Beth got 92 cookies!

3 cups flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon
1 tsp salt
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
1 1/2 cups brown sugar
3 eggs
1 tbsp vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened coconut flakes
2 cups chopped pecans (8 oz) Beth did half the cookies with and half without

Preheat oven to 350ºF.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a second bowl, beat the butter on medium speed until smooth. Add the sugar and brown sugar and beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.

Stir in the flour mixture, blending until just combined. Add the chips, oats, coconut, and pecans and stir until fully incorporated.

Drop by rounded tablespoon onto an ungreased baking sheet, making sure to allow plenty of room between cookies. Bake for 10-12 minutes or until the edges are set and golden brown. Allow the cookies to cool on the pan for 1-2 minutes before placing on a cooling rack.

Monday, October 12, 2015

Creamy Asparagus Soup

I found this recipe, adapted it and made it on a night I was by myself for dinner.  I REALLY liked how simple it was and how great it tasted!
Creamy Asparagus Soup

1/2 c cottage cheese
12 spears asparagus, broken into small pieces
1 c chicken broth
garlic powder
onion powder
2 T chopped onion

Put the asparagus, onions and broth in a microwaveable container and cook for 7-8 minutes, or until veggies are tender.  Add the cottage cheese.  With a hand blender, or use a regular blender, blend all ingredients until smooth.

Sunday, October 11, 2015

Pumpkin Zucchini Bread

We were starved for homemade bread and had leftover pumpkin from a failed attempt at Pumpkin Spice Creamer. Rachel's mom had a great recipe for pumpkin bread so we tried it and it was great! We made 1/3 of the recipe and got a big loaf. -Kathleen

Pumpkin Zucchini Bread
Carol Rindom (Kathleen's roommate's mom)
Makes: 6 loaves

9 eggs
4 cups sugar
2 cups pumpkin or applesauce
6 t vanilla
3 t salt
2T cinnamon
1 cup oil
6 cups grated zucchini
9 cups sifted flour (part whole wheat)
3 t baking soda
1 1/2 t baking powder

Beat eggs until light. Add oil, sugar, zucchini, pumpkin and vanilla. Mix well. Add dry ingredients, sifted together. Mix to blend. Divide into pans.

Bake at 325 degrees for 1 hour (for 9x5 pans- 30 minutes for small).

Remove from pans and cool.

Serve with butter and cinnamon sugar!

Freezes well.

Saturday, October 10, 2015

Apple Pumpkin Bundt Cake

I bought a new petite bundt cake pan and tried this recipe out using it.  I took these to a Ladies' Bible Study last week and everyone liked them.  See cooking time for this pan, below.

Apple Pumpkin Bundt Cake

2 eggs
3/4 cup regular white sugar
1/2 cup brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
4 cups apples, cored, peeled and diced
Caramel sauce for drizzling
Walnuts, if desired for sprinkling over top

Preheat oven to 350 degrees
In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.

Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.

In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.

Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.

Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake to cool further.

For mini petite bundt pan.  Bake for 15-20 minutes at 325 degrees.

Drizzle with caramel sauce and nuts if desired

Friday, October 9, 2015

Candy Corn and White Chocolate Blondies

 I saw this recipe and since October means candy corn and caramel apples, I knew I needed to try this.  I TRIPLED the recipe and made it in a jelly roll pan for Jenna to take for treats to work this past week.  Baking time increased just by 5-10 minutes.  Don really liked them, as he sampled them warm out of the oven!

Candy Corn and White Chocolate Blondies

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup candy corn
1 cup white chocolate chips

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour and stir until just combined, don't overmix. Stir in the candy corn and white chocolate chips.

Turn batter out into prepared pan, smoothing the top lightly with a spatula. Very Important Tip - Avoid have candy corn touching the sides of the pan on the top surface because it will be prone to melting and turning into bubbly orange goo.

Bake for about 22 to 26 minutes, or until done. Tip - In the final 5 to 10 minutes of cooking, optionally cover pan with a sheet of foil to prevent top surface from browning as quickly and any exposed candy corn from scorching. I didn't find it necessary, but ovens and ingredients vary. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.

Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Thursday, October 8, 2015

Rocky Road Fudge

I doubled all the ingredients and made this in a 9 x 13 pan for Jenna to take in to work(she took treats in every day this week) I mixed all in an 8 cup glass measuring bowl.  It got pretty close to full by the time I was done.  Yummy!

Rocky Road Fudge

2 1/2 cups miniature marshmallows, divided
12 ounces semisweet chocolate chips
11 1/2 ounces milk chocolate chips
1/2 cup creamy peanut butter
1 1/2 cups peanuts, or almonds

1. Line an 8-inch square baking dish with parchment paper. Pour 1 cup marshmallows into bottom of dish.

2. In a large microwave safe bowl, combine the chocolates and peanut butter. Microwave for 30 seconds, stir and add an additional 30 seconds. Continue stirring until smooth (you may need to microwave an additional 30-60 seconds).

3. Fold in remaining 1 1/2 cup mini marshmallows and peanuts.

4. Pour chocolate mixture over marshmallows in baking dish. Refrigerate until firm, several hours. Cut into bite sized pieces and enjoy.

Wednesday, October 7, 2015

Creamy Tomato Basil Soup for 1

I have been eating a lot of meals by myself.  I look for quick and easy when that happens.  I combined a few recipes I found and this turned out great!  The cottage cheese tasted like parmesan cheese in this soup. 
Creamy Tomato Basil Soup for 1

1  medium tomato diced
3 oz(1/2 can) tomato paste
2 T onion
1 c chicken broth
1/2 c cottage cheese
Italian seasoning

Cook all ingredients EXCEPT the cottage cheese until tomato is tender.  Use a hand blender(or put in a blender) and blend until smooth.  Add cottage cheese and cook until warmed through.  Can blend again, if desired(Beth used a hand blender)

Tuesday, October 6, 2015

Egg Drop Soup

Jenna made a batch of this last weekend for lunches this week. I don't remember where I found this recipe, but have had it in my recipe file for quite a while. She really likes it.

Egg Drop Soup
Points: 1 Weight Watchers Points plus
Servings: 8
Serving Size: 1 cup

1 tsp vegetable oil
2 inches fresh ginger, grated
1 clove garlic, minced
4 oz fresh mushrooms
1/2 bunch green onions
8 cups chicken broth
1 Tbsp corn starch
2 Tbsp soy sauce
2 large eggs
2 cups fresh baby spinach

1. Warm the vegetable oil in a soup pot over medium heat. Add the ginger, garlic, green onions and mushrooms. Saute for about 5 minutes until the vegetables soft.

2. Add the chicken stock and soy sauce. Bring to a slow, rolling boil.

3. While the soup is coming to a boil, combine the corn starch with just enough water so it dissolves. I needed about 1.5 tbsp of water. Also scramble the eggs with a touch of water and set aside.

4. Add the cornstarch to the boiling soup and stir for about 1 minute to thicken up the soup.

5. Turn off the hat from the soup and let is stop boiling. It should take about 1 minute. Then take a large spoon and stir the soup slowly. Slowly our in the eggs and then stop stirring immediately. Let the water continue to swirl on its own and the eggs will set. It will take about 1 minute.

6. Stir in the spinach once the eggs set and stir in. It should wilt after about one minute. Enjoy and consider a touch of Sriracha for a little spice

Nutritional Info: 35.2 calories, 2.4g of fat, 1.4g carbohydrates, .4g dietary fiber, 2.9g of protein

Monday, October 5, 2015


This was the last thing I made for Kathleen's care package.  They were easy to put together and everyone liked them.  She thought there were caramel bits in them--it must have been the brown sugar!
1 c. (2 sticks) butter, softened
1 c. light brown sugar, packed
1 pkg (3.9 oz.) chocolate instant pudding and pie filling (dry, unprepared)
2 large eggs
1 tsp. vanilla
2 1/2 c. flour
1/4 c. baking cocoa
1 tsp. soda
1/4 tsp. salt
3/4 c. white chocolate chips + 1/2 c. for topping
3/4 c. semi-sweet chocolate chunks + 1/2 c. for topping

Preheat oven to 350 degrees Fahrenheit.  Prepare a 9x13 pan by lining with parchment paper or lightly spraying with cooking spray.  Cream together butter, brown sugar, pudding packet, eggs, and vanilla until mixture turns light in color. 
In a separate bowl, stir together flour, baking cocoa, soda, and salt.  Add flour mixture to wet mixture and mix until combined.  Stir in 3/4 c. white chocolate chips and 3/4 c. chocolate chunks by hand.  Press dough mixture onto the bottom of prepared pan, lightly press remaining white chocolate chips and chocolate chunks onto the top and bake for approximately 15 minutes.  Don't over bake or they will not be soft and chewy!

Sunday, October 4, 2015

Skinny Hash Browns, Bacon and Eggs Breakfast Casserole

Jenna put this together last weekend for her breakfasts this week. She LOVES this and will make it again very soon. She said it was very filling.

Skinny Hash Browns, Bacon and Eggs Breakfast Casserole
6 WW points plus

Olive oil cooking spray or your favorite
12 slices bacon or turkey bacon,
1½ cups onions, chopped
½ cup fat-free sour cream
½ cup fat-free cottage cheese We used greek yogurt
½ cup fat-free milk
2 eggs beaten,
2 egg whites
¾ teaspoon Lawry’s seasoning salt or salt
Fresh ground pepper, to taste
4 cups frozen hash browns, not defrosted

1. Preheat oven to 350 degrees. Coat a 9 x 9 inch baking pan with cooking spray.

2. To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Repeat with 6 remaining bacon strips. Add all cooked strips to clean paper towels and blot. Set aside.

3. Cook onions in microwave for 3 minutes.

4. In a large bowl, add cooked onions, crumble in bacon, sour cream, cottage cheese, milk, eggs, egg whites, ¼ teaspoon seasoning salt or salt and pepper. Mix well.

5. Pour mixture into baking pan. Spread evenly. Cover the top evenly with frozen hash browns. Make sure to break up the chunks of potato. Spray the top generously with cooking spray. Sprinkle top with ½ teaspoon seasoning salt or salt and a little pepper.

6. Cover casserole with foil and bake in oven for 30 minutes.
Remove cover and bake an additional 30 minutes. To crisp the hash browns, place under broiler for 2-3 minutes until golden brown. Be sure to keep an eye on it while broiling to not burn.

7. Remove from oven and let set for 10 minutes to set. Cut into 6 slices.

8. This casserole can be reheated and it freezes great too! It can be easily doubled and made in a 13 x 9 inch baking dish.

Makes 6 serving (each serving, 1 slice)

Saturday, October 3, 2015

Honey Sriracha Chex mix

When I was making things for a care package for Kathleen, I decided to send this to her.  She LOVES sriracha and eats it on everything.  She got the package and LOVED this mix.  It is spicy, so go easy on the sriracha at first.
Honey Sriracha Chex mix

3 cups Corn Chex
3 cups Rice Chex
1 cup salted peanuts
1 cup pretzels
2 tbsp butter
3 tbsp sriracha
2 tbsp honey

In a large microwave safe bowl, combine the cereal, nuts, and pretzels. Set aside.

In a measuring cup, melt the butter in the microwave for 20 seconds. Stir in the honey and sriracha.
Pour the mixture over the cereal mix, toss gently to combine and coat evenly.

Microwave the mix for 5-6 minutes being sure to stir thoroughly every 2 minutes. (Our microwave started to really toast things up in the 5th minute, watch so it doesn't burn!)

Spread evenly on wax paper to cool.

Store in an airtight container. If it lasts long enough for storing.

Friday, October 2, 2015

Cinnamon Churro Chex Mix

I made this last weekend to put in a care package for Kathleen at college.  We all liked it.
Cinnamon Churro Chex Mix

9 cups Chex cereal
2 cups cinnamon chips Beth used one bag
6 tablespoons butter
¾ cup powdered sugar
½ cup white sugar
2 teaspoons cinnamon

Dump cereal into a large bowl (the bigger, the better - this makes a ton!).

Place the cinnamon chips and butter together in a medium sized bowl and microwave on high heat for 45 seconds. Remove from microwave and stir, then heat again for 20 seconds. Stir until chips are completely melted and smooth. If you need to microwave them again, just do it for 15-20 second intervals, stirring in between. You want the melted chips to be thin and runny, not thick and clumpy (which is how they will be if you overcook them).

Pour melted cinnamon chips over the cereal and mix until all the cereal pieces are evenly coated.
In another separate bowl, mix together powdered sugar, white sugar, and cinnamon. Pour cinnamon/sugar mixture over the cereal, stirring the entire time, so that all pieces of cereal are evenly coated.

Spread cereal on a cookie sheet lined with wax paper and let cool (or you can eat them warm because that is delicious too!).

Thursday, October 1, 2015

Caramel Pumpkin Sheet Cake

I took this to a ladies Bible Study at church last week. I liked that it made a jelly roll pan and everyone really enjoyed it.

Caramel Pumpkin Sheet Cake

1 (15 ounce) can pumpkin, not pumpkin pie filling
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt

6 Tablespoons butter
½ cup heavy cream
1 cup brown sugar
2 cups powdered sugar
2 teaspoons vanilla

Preheat oven to 350 degrees.
Spray a 15x10x1 inch baking sheet with cooking spray.

In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.