Monster Mama

Root Beer Float Cake

2012-02-10T13:21:00.000-06:00

It's taken awhile to get to this cake but I am trying to get down that list (you know that list we all have of the things we want to try out ). Well...we love root beer in this house and I knew this would be a winner. Even thought about cupcakes for a tiny second...but decide to make it a cake instead and send it with Big Daddy in the morning. Smells so good in here :)

1 bx white cake mix
1 1/4 c root beer
1/3 c veg oil
3 egg whites
1 tsp root beer concentrate or 1 tbsp root beer flavored syrup
1 container Vanilla frosting
1/3 c crushed root beer flavored hard candies- about 10 (optional)

Heat oven to 350º. Spray bottom only of 13x9" pan with baking spray with flour. In large bowl, beat cake mix, root beer, oil and egg whites with mixer on low speed, them medium speed for another 2 minutes. Pour into prepared pan.
Bake 32-36 minutes or until tester comes out clean. Cool completely in pan, about 1 hour. Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies (candies will began to melt 1-3 hours after sprinkled on cake). Store in a loosely covered container.

It is so moist and this recipe really captured that yummy root beer flavor. Found this recipe on the Pillsbury website.

Sweet Stuff

2012-02-02T14:58:00.000-06:00

Used my leftover chocolate cookie dough and iced some teeny tiny hearts, perfect for Big Daddy to take and leave near the coffee pot for another busy day at the office.

Black Bottom Coconut Bars

2012-01-27T15:30:00.001-06:00

Everybody loves Martha right? I know I do. Saw these and of course had to try them. They were pretty easy to throw together and I gotta say... they.... were.... good! Thanks Martha.

chocolate bottom:
1/2 c (1 stick) unsalted butter
1/2 c sugar
1 lg egg
1/4 tsp salt
1/4 c cocoa powder
1/4 c flour

coconut top:
2 lg eggs
3/4 c sugar
1/2 tsp vanilla extract
1 c flour
1 pkg (7oz) sweetened shredded coconut, plus 1/2 c for sprinkling on top

Preheat oven to 375º. Line a 8" square baking pan with foil, leave a little overhang for easier release. Spray bottom and sides of foil. Set aside.
Melt your butter and pour into mixing bowl. Add sugar and salt, whisking to mix them up. Mix in egg, then cocoa and flour until smooth. Pour into prepared pan and bake just until sides begin to pull away from edges - about 10-14 minutes . Do not overbake. Let cool while you make the topping.

To make coconut topping, whisk eggs, sugar and vanilla. Slowly mix in flour and coconut (remember to reserve 1/2 c to sprinkle on top)
Drop by tablespoons over chocolate layer, carefully spread evenly over top. You might have to wet back of spoon to spread - or wet your fingers :)
Bake until golden and toothpick comes out with moist crumbs - about 25 minutes.
Cool completely in pan. Drizzle with melted chocolate.Using edges of foil, lift out and remove foil before cutting into squares.
Store in airtight container for up to 4 days.

Nutella Pop Tarts

2012-01-26T12:27:00.004-06:00

Made these for a quick snack for my middle baby who loves Nutella. Easy as pie :)

All you need is a refrigerated ready made pie dough and Nutella.

Roll out your pie crust and cut into desired shapes, I just made little rectangles. Spread some Nutella on one side (remember you will fold it over) and wet edges with a little water, fold over, press down and poke a few holes in top layer. Using a fork, crimp all open edges closed. Bake until golden. Using my leftover scrapes I cut out little hearts, sprayed them gold and to added them to each one. Sweet.

Bake in a 350º oven until they turn golden.

Chocolate Buttons

2012-01-24T16:03:00.004-06:00

Cute as a button too :) Using my simple easy peasy cake mix cookie recipe made these a snap. I made these for my sweeties but wouldn't they be cute all dolled up for Valentine's Day?

1 bx cake mix (I used Devils Food )
3 tbsp flour
1/2 c soft butter (almost melted)
1 lg egg
3-4 tbsp cold water

Whisk cake mix and flour until blended, then add egg and butter and mix until it forms a dough (I used my hands=messy). Sprinkled a tablespoonful of water at a time if you need it to come together. Wrap in plastic and refrigerate at least a few hours.
Roll out your dough and using cookie cutters cut out your shape and bake at 350º for about 7 min. Let cool on rack for a couple of minutes before moving them to wire rack to cool completely.

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Green Monster

2012-01-15T23:21:00.002-06:00

I've never been a breakfast person but I do know that everyone should be. Unfortunately my kids are starting to go down that road too. It's a new year so I am trying new things...blah, blah, blah.
I have seen this green smoothie all over town and wanted to give it a try. I mean if I HAVE to eat breakfast, it has to be small and like a drink. I can't stand the smell of eggs and bacon in the morning :p, So here goes my experiment.

about 4 handfuls of fresh baby spinach (just squish it in there)
1 sm banana
1/2 c oj
a couple of chunks of mango
1 sm kiwi

Pour in oj and add a couple of handfuls of spinach and puree everything. Add in the rest of your fruit. This is definitely something you can change around to fit your family's taste. As long as your fruit is "light" in color it will be this bright green color. If you add blueberries or strawberries, you will get a Brown Monster :D...still taste good but I know my kids wouldn't touch it.
This is just one small way I'm trying to get breakfast into this body...into the kid's bodies too. Not a cupcake but super tasty and sweet, it's perfect for on the go too. Kept me full until dinner time, no kidding. Hopefully my arms won't pump up like Popeye's with all the spinach - I'll keep you posted.

Chocolate Gingerbread Bundt Cake

2012-01-13T16:22:00.005-06:00

I really wanted to make this cake just to get it out of here, you know I am ready to move onto non-wintery baking. Shhh...I know some of you out there are freezing right now but, lucky me it's a warm 64º and full out sun! I've been running around with shorts and flip-flops :D
Anyways, I wanted to get rid of anything on my list that was even a little winter-like. I love gingerbread and I found this over at TK but wanted to change it up just a tad. Adding chocolate always makes things better right?

1/2 c sugar
1/2 shortening
1 egg (beaten)
1 c molasses
2 1/2 c flour (sifted)
1/2 c cocoa powder
1 tsp ginger
1/2 tsp salt
1 c hot water

Cream sugar and shortening. Add beaten egg and molasses. Sift your dry ingredients together and add to mixture. Mix well. Lastly add your hot water and beat until smooth. Bake at 350º for about 30minutes. I used a regular bundt pan.

After it cooled I melted a little canned chocolate frosting and slathered it on, then using regular white frosting doodled on the top.
Delicious,easy, cute and off my list :) Yeah!

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WhipperBerry

PB Nutella Granola Bars

2012-01-11T08:21:00.000-06:00

The Little One and I watched Giada make these last summer and have been wanting to make them since . Yesterday was the day.... first of all I used half peanut butter, half Nutella...we were low on PB.... Little One loves her PB.
Oh well, they were simple easy but totally looked too soft. I just cooked them a little longer - about 25min total, then turned off oven and let them sit in there. After they cooled, I pressed them down with a little parchment paper and then threw them in the fridge to set up. They have a great taste and she LOVED them. I even packed a couple in her lunch today :D

veg cooking spray
1 egg white
1/2 c chunky peanut butter (we used smooth PB)
1/4 c honey
1/2 c (1 stick) unsalted butter, melted
2 c old fashioned oats
1/4 c slivered almonds, toasted (I didn't use almonds)
1/3 c mini choc chips

Preheat oven to 350º and position rack in middle of oven. Spray an 8x8" pan with cooking spray. Lay a piece of parchment paper in the pan, letting excess hang over sides, lightly spray the paper with cooking spray.
In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in peanut butter, brown sugar and honey. Add melted butter, oats and almonds. Stir to combine, then add your choc chips.
Using a rubber spatula, spread mix into prepared pan, pressing lightly to form an even layer. Bake until edges begin to brown, about 20 minutes. Remove from oven and let cool for at least an hour. Press them down with a piece of parchment paper. I left them in fridge overnight and then cut them into little bars this morning.

**To toast almonds, arrange in a single layer on baking sheet, bake in a preheated 350º oven until lightly browned - about 8-10 minutes.

Soft Molasses Cookies

2012-01-09T08:19:00.000-06:00

Feels like summer around here these days - kinda feel strange making molasses cookies when it's so warm but I have been wanting to make them and finally found a nice spicy one to try :)

1/2 c soft butter
1/2 c veg shortening
1 1/2 c sugar
1/2 c molasses
2 whole eggs, beaten
2 tsp vanilla
4 c flour
2 1/4 tsp baking soda
2 1/4 tsp ground ginger
1 1/2 tsp cinnamon
1 1/2 tsp cloves
extra sugar for rolling cookie dough

In large bowl, cream butter and shortenening. Add sugar and beat until light and fluffy. Beat in molasses, eggs, and vanilla. Set mix aside.
In another large bowl combine flour, baking soda, and spices. Whisk until blended. Gradually mix flour mix into creamed mix until dough is smooth and blended.
Using a tbsp scoop, measure out dough to roll into balls. Drop them into sugar to cover completely. Place them on ungreased cookie sheet, about 2"-3" apart.
Bake 350º for 11 min or so, cool for a minute and let cooled completely on wire racks or lightly press each cookie with the back of your spatula to remove any excess air (this will help them stay chewy and moist) and then remove to your racks. You should come out with around 3-4 dz cookies depending on how big you roll them out to. These were good, perfect combination of spices.

EGGNOG!

2012-01-04T14:54:00.000-06:00

Wow! The new year came in...I was so sick I barely noticed. Oh well, I'm feeling much better and have a list of goodies I have to try. I will get my eggnog thing over with, since the grocery store will soon stop selling eggnog all together. So if any of you have leftover egg, here's an idea for you.
Eggnog Pudding? Ha! I know you're smiling now :)

3T cornstarch
2 c cold eggnog
2 T dark rum
1/4 tsp vanilla extract
pinch of grated nutmeg

Pour 1c of eggnog into a saucepan, add your 3 tbsp of cornstarch. Whisk them together until it's pretty smooth and lump free. Add remaining eggnog, rum and vanilla. Turn heat to medium high and cook, constantly whisking and stirring until it thickens up - about 8-10 minutes.
Immediately pour into 4 serving cups and cover with plastic. Refrigerate at least 2 hours before serving or even overnight. Sprinkle with your grated nutmeg. I just threw together some heavy cream, sugar and cinnamon for a dreamy whip topping.
Say goodbye to eggnog for the year :(

White Christmas Fudge

2011-12-15T11:36:00.000-06:00

I love making little goodies to give out during the holidays - just wrapping them in little cellophane bags with a ribbon and giving them out. White fudge with cherries and pistachios looks festive enough, don't ya think?

1 can (14oz ) sweet condensed milk
2 c white chocolate chips
1/3 c dried cherries
1/3 c chopped pistachios

Using a 8x8" glass dish - cover in foil and lightly greased with butter. Just set it aside. In a heavy saucepan over low heat, combine chocolate chips and condensed milk. Stir until completely combined and melted. Take off heat and add your cherries and pistachios - stir to mix. Pour into your prepared pan and let set up in refrigerator overnight. Cut into small squares.

Christmas Cupcakes

2011-12-08T13:40:00.002-06:00

Time for Big Daddy's Town Hall Meeting...so I put together some cupcakes for him to take. I will try to post recipes later, just wanted to share the pics. Made about 60+ of 3 different kinds.

Mocha Cupcakes -The mocha one was chocolate cake mixed with strong coffee, topping it with coffee buttercream and dusted with cocoa powder. I made these little snowflakes by piping some melted white candy bark onto some foil and sprinkling edible glitter on each one.

Peppermint Cupcakes - Made a peppermint one out of white cake with peppermint flavoring and peppermint frosting inside and out, rolled it in crushed candy canes and topped it with a peppermint kiss.

Spice Cupcakes - These were a spiced cupcake with chocolate cinnamon frosting, sprinkled with some chopped pecans.

The best one I found in the refrigerator after kids went to bed. I think Little One was worried there might not be any left over for her. :)

Nutella-Swirled Banana Bread

2011-12-01T08:25:00.002-06:00

I have a Nutella lover in my house who eats it every single day and I knew this would be right up her alley. Luckily she loves banana bread too. Yeah! Winner!.....except for my swirling skills. Actually next time I am just gonna add more Nutella and then I won't even have to do the swirl :) It was so good!

2 c flour
3/4 tsp baking soda
1/2 tsp salt
1/4 c unsalted butter at room temp
1 c sugar
2 lg eggs
2 c mashed ripe bananas
1/3 c plain low fat yogurt
1 tsp vanilla
3/4 c Nutella

Preheat oven to 350º Spray 8x4" loaf pan with nonstick spray. In medium bowl, whisk flour, baking soda and salt together to blend.
In a separate bowl, beat sugar and butter on medium until well mixed. Add your eggs, one at a time - beating well after each one. Add banana, yougurt and vanilla, beat on low until mixed ( don't over beat).
Spoon Nutella into a medium bowl and microwave for about 15 secs. Add 1 c of your banana batter to your soft Nutella and stir until mixed completely. Spoon your banana batter and Nutella batter alternately into your prepared loaf pan. Using a butter knife - swirl them together.
Bake 60-70 minutes or until toothpick comes out clean. Check on bread at 45 minutes for browning on the top. If it's browning too quickly, cover lightly with foil for the rest of the baking time. Cool for at least 15 minutes in the pan, then turn out into wire rack to cool completely.
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Adapted from RecipeGirl

Turkey Salad

2011-11-29T23:21:00.000-06:00

What t do with leftover turkey? I used it in my Chicken Salad recipe and just added some pesto and tomatoes....ummm...an opened faced Pesto Turkey Salad Sandwich!

Sweet Potatoes with Candied Topping

2011-11-26T16:35:00.001-06:00

We have a restaurant here in the neighborhood that does sweet potatoes with a yummy topping so I knew I had to try these. I added the quick oatmeal to the original recipe just like our restaurant makes..... Yumm, just what it needed. If you need to double the topping, go ahead I won't tell. It's that good.
Perfect for Christmas dinner too.

4 c mashed sweet potatoes (2 lg cans)
1 c sugar
1 stick softened or melted butter (I melted mine)
2 eggs, beaten
1/2 can Sweetened Condensed Milk
1 tsp vanilla
Topping:
1 c brown sugar
1 c sweetened coconut flakes
1 stick butter (melted)
1/2 c quick oats

Mix together potatoes, sugar, butter, eggs, sweetened milk and vanilla. Mash everything together until you get the consistency you want (some like it a little chunky). Spread it into a 9x13" pan. Make your topping.

Topping:
Combine brown sugar, coconut and melted butter, mix it all up and sprinkle it over the entire pan. Bake 350º for 40-50 minutes or until your topping is a nice golden brown.

Adapted from ourbestbites

Pecan Pie Truffles

2011-11-24T22:27:00.003-06:00

Happy Thanksgiving everyone! Just when you thought you were done with pie, here I come with pie. Well I thought we'd try bite sized for pecan pie this year. They were G-O-N-E. I used whiskey and I really think it brought out some of the flavors. Though Thanksgiving is over I am sure they will still work for Christmas on your cookie tray :)

2 c pecans, toasted and chopped
1 1/2 c graham cracker crumbs
1 c dark brown sugar
1/2 tsp salt
3 tbsp maple syrup (not pancake syrup)
1 tsp vanilla
1/4 c bourbon (I used Jack Daniels)
7 oz dark chocolate

Mix everything except chocolate until combined. Using your hands squeeze mixture into walnut sized balls (they were very tricky but they do finally come together) and put them on a tray in refrigerator for about 2 hours (mine were in there about 6).
Melt your chocolate however you like, microwave, double boiler...whatever is easier for you. Lay out a tray covered in wax paper or parchment paper, start dipping. Dip each ball into melted chocolate, rolling with two forks until covered. Tap excess chocolate off. Place each dipped ball onto prepared tray. Sprinkle them quickly with graham crumbs if you like (I didn't get a chance to do that). Let them set up about 10 -15 minutes or place in refrigerator until set. Take them out about 15 minutes before serving.

Adapted from NY Times recipe

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Taffy Apple Salad

2011-11-17T14:51:00.000-06:00

I know we all have that marshmallow salad dish that comes around during the holidays. This will take its place. If you love apples and marshmallows...you will love this.

1 (16oz) can pineapple tidbits
4 c mini marshmallows
1 tbsp flour
1/2 c sugar
1 egg, beaten
1 1/2 tbsp white vinegar (I left this out)
8 oz Whip Cream
1/2 c chopped pecans
2-3 c chopped un-peeled apples ( I used Granny Smiths)
chopped snicker candy bars (opt)
mini chocolate chips (opt)

Drain pineapples (reserve juice). Add marshmallows to your pineapple and set aside. Over a medium heat, combine reserved juice, flour, sugar, beaten egg and vinegar in a saucepan. Whisk until combined, cook until slightly thickened - stirring constantly. Let it cool until room temperature.

Fold Whip Cream into cooled juice flour mix, then gently add pineapple apple mix. Refrigerate overnight. I have seen some people add chopped up Snicker candy bars...I can't see the harm in that :) I just sprinkled some mini chocolate chips over the top of mine.

Pumpkin Pie Cookies

2011-11-14T11:08:00.002-06:00

Playing around in the kitchen today and wanted to make sugar cookies for little one. I saw this cute idea over at Family Fun magazine and thought they would be perfect for her. My little one hates pumpkin pie...hates it...yuk...disgusting! I don't think she will be able to pass these up :)

Just regular sugar cookies that I iced in pumpkin orange and then piped some whipped cream (white icing) around the edges.

*Family Fun used pecans halves on the edges to decorate each "pie".

Blueberry Zucchini Bread

2011-11-09T14:39:00.004-06:00

I am such a sucker...we got a tiny little cold front (our high was 69º) and I ran to the oven to bake some bread. The weird thing is that I hate zucchini but, I love zucchini bread...go figure.
Anyways, I really loved the ingredients in this recipe and had to try it. So pretty and easy too.

3 eggs, lightly beaten
1 c veg oil
3 tsp vanilla extract
2 c sugar
2 1/2 c shredded zucchini
3 c flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 pint blueberries ( I used frozen)

Preheat oven to 350º and lightly grease 4 mini-loaf pans. You could use a bundt pan or 2 bigger loaf sizes - just bake them a bit longer. An hour for a bundt pan.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in shredded zucchini. Beat in flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to mini-loaf pans.
Bake 50 minutes in preheated oven, or until knife inserted in center of loaf comes out clean. Cool 20 minutes in pan then turn out into wire racks to cool completely.

It smells so good in here, and the bread came out perfect! Humm...maybe cranberries or cherries and zucchini for a holiday look?

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Over The Top PB Brownies

2011-11-06T10:57:00.002-06:00

These are over the top chocolate peanut butter bars of bliss...if you like that kind of stuff. My little one looovvvves peanut butter, and she is gonna loves these.

Brownie *
1/2 lb (2 sticks) unsalted butter
2 1/2 c packed light brown sugar
6 oz unsweetened chocolate
4 lg eggs
2 tsp vanilla extract
2 c flour
1/2 tsp salt
1 c chopped salted peanuts

Preheat oven to 325º. Butter the bottom of your 9x13" baking pan; cut a piece of waxed paper to fit bottom and press it onto buttered surface. In large micro-wave safe bowl, combine butter, brown sugar and chocolate. Microwave on high for 1 minute, stir. If chocolate is not softened, continue to microwave at 10- second intervals, removing before it's completely melted.
Beat eggs and vanilla into melted chocolate with a wooden spoon. Beat in flour and salt. Pour batter into prepared pan and smooth top, sprinkle peanuts over top. Bake until toothpick inserted in center comes out almost clean, 35-40 minutes. Let cool completely.
*Feel free to use a boxed Brownie mix

PB Layer
1c peanut butter (not natural or old-fashioned)
1/4 c (1/2 stick) unsalted butter, room temperature
1 c powdered sugar
3 tbsp whole milk
1 tsp vanilla extract

Using a mixer, beat peanut butter and butter in medium bowl. Add powdered sugar, milk and vanilla extract. The mixture should be very spreadable, if not add a little more milk. Now spread this over your cooled brownies. Put in refrigerator while you make chocolate frosting.

Chocolate Layer
1/4 c unsalted butter, softened
1/4 c cocoa powder, sifted
1/2 tsp vanilla extract
1 c powdered milk
2 tbsp whole milk
1 bag of Mini Peanut Butter Cups

To make chocolate frosting, beat together all of the ingredients in a medium sized bowl.When frosting looks silky smooth, spread it on your peanut butter layer. Sprinkle top of layer with chopped up Mini Peanut Butter Cups. Refrigerate until set and then cut into squares and serve.

Pumpkin Pie Cake Bars

2011-11-02T22:37:00.006-05:00

November always starts my pumpkin craze. I made this for Big Daddy to take in to work tomorrow - they have been working crazy hours . So sad..:( Gotta make them happy. I need to send them goodies to keep their sugar levels up ....and so I don't have my fat levels go up either :) they deserve some sugar right ? Simple easy little pumpkin pie cake bars.

1 yellow cake mix (reserve almost 1 cup)
1 egg
1 stick of butter (melted)

Filling:
1 (20 oz) can of pumpkin puree
2/3 c brown sugar
2 tsp pumpkin pie spice
1 tsp cinnamon
2 eggs
2/3 c milk

Topping:
4oz cream cheese, softened
1 1/2 c Cool Whip (thawed but not melted)
2 c powdered sugar
graham cracker crumbs
Mix cake mix, egg and butter. Press into 13x9" pan. Mix pumpkin filling and pour over crust. Sprinkle with reserved dry cake mix. Bake at 350º for 45-50 minutes.

Mix cream cheese, Cool Whip, and powdered sugar - spread on top of cooled cake. Sprinkle with graham cracker crumbs. Refrigerate and then cut into bars. Keep them stored in fridge.
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Pumpkin Puffs

2011-10-29T23:38:00.000-05:00

Found this recipe over at Martha Stewart's and thought they sounded yummy. I really should of added a little color to the melted butter to make them even cuter :). They were good though.

flour for dusting
parchment paper
1 pkg frozen puff pastry sheets
1 1/2 tsp paprika
1/4 c unsalted butter, melted
2 1/2 tbsp Dijon mustard
1 1/2 c finely grated gruyere cheese
1 c finely grated Parmesan cheese
black pepper (opt)

Preheat oven to 375º.
Generously flour 2 pieces of parchment paper, roll out one of the unfolded pastry sheet to form a 15x13" rectangle, about 1/16" thick. Repeat with other pastry sheet. Refrigerate until firm - about 15 minutes. Meanwhile, stir the paprika into the melted butter.
Remove pastry from the fridge and brush off excess flour. Spread one side of the rectangles with mustard mix and sprinkle with both cheeses. Season with pepper.
Place 2nd sheet of pastry on top then add a piece of parchment paper on top of stack. Using a rolling pin, roll until smooth and pastry layers and edges are sealed together. Remove parchment, and brush with butter mixture. Chill until firm - about 30 minutes.

With a pumpkin - shaped cookie cutter, cut into 18-24 shapes. Immediately place on parchment lined cookie sheets. Using a sharp knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15- 20 minutes.
Transfer puffs to wire rack, let cool slightly before serving.

Homecoming II

2011-10-27T21:54:00.000-05:00

It's that time again. Homecoming. As some of you remember, I made my first Homecoming Mum last year (it's a Texan thang...maybe Alabama does it too ) and made the one for my son's girlfriend this year too. The first homecoming mum I made had both school colors and things that represented each of their hobbies and talents. This year I stayed with school colors, dates, etc but wanted to add something they both have fond memories of. Nothing could top Harry Potter World this year. So I added the Slytherin school colors, snakes, owls, eerie green colors and of course Harry Potter's owl. I think she will love it (She's a huge HP fan) - not too big not too small. She looved it!

Seriously, some of these mums are so big and distracting that they stay in the locker the whole day. In comes the "new" thing.....a homecoming ring. How cute huh? I made this one so she wouldn't feel left out of the craziness. It's just like the mum but small enough to slide on her finger and wear during the day.

Now I can get back to baking ;)

Chicken Pot Pie with Mashed Potato Top

2011-10-15T23:48:00.000-05:00

I found this recipe last week and printed it out, but it didn't print out the header so I didn't have the wonderful blog that I found this on....I looked high and low...after 2 days of searching, I found her! I am so glad I came across her blog, it's sweet and yummy. Go see Teresa at "Blooming on Bainbridge" she has a step by step recipe - you will be glad you stopped by.
I saw her Chicken Pot Pie covered in mashed potatoes....oh my. I ran to store for ingredients and made it for dinner Saturday. Not that I could improve on this pie, but I added a bottom crust...and some cheese....well because I love crust on a pot pie and a little cheese in the potatoes never hurt anyone :) It was sheer perfection! Thanks Teresa.

butter
olive oil
2-3 c chicken broth
5 tbsp flour
1/2 c ch onions ( I left these out for kids but added 1 tsp of onion powder in its place)
1 c ch carrots
kosher salt and fresh pepper (to taste)
1 c ch mushrooms
1 c chopped celery
1 tbsp fresh sage or 1 tsp dried sage
1 c half and half
1 c frozen corn kernels
1 c pearl onions ( I left these out for kids sake)
1 c frozen peas
2 - 4c cooked shredded chicken
5 tbsp chicken granules
splash of white wine
1 refrigerated Pillsbury pie crust
mashed potatoes

Add 1 tbsp of butter and 1 tbsp of olive oil to large pan. Chop onion, celery, carrots, and mushrooms and throw in pan. Saute vegetables for about 5 minutes or until they become soft. Add a splash of white wine or chicken stock to give them a little flavor ( I added both). Sprinkle with salt and pepper, now add 5 tbsp of flour and stir until it bubbles. Slowly add chicken stock and keep stirring until smooth and has thickened. Add your sage. Stir until sauce begins to simmer - around 5 minutes. Pour in half and half, stir and taste. If you need more flavor, stir in a few tablespoons of chicken granules ( I used about 5 tbsp). Transfer chicken pie mix into a container and store it in refrigerator until your potatoes are done.

Mashed Potatoes -
3 lbs russet potatoes
1/2 stick butter
salt and pepper to taste
1/4 c heavy cream
1 c sour cream
1 c shredded cheddar cheese

Peel and cut potatoes, cook them in salted water for 15- 20 minutes or until they are soft. Drain them and put in bowl. Microwave the 1/2 stick of butter, heavy cream, and sour cream for about 30 secs or until soft and smooth.
Pour cream sauce over potatoes, add salt and pepper to taste - I also added 1c of shredded cheddar cause I couldn't resist. Using you mixer, whip them up until light and fluffy.
I used a regular glass pie dish. Roll your pie crust into dish, pour in the chicken pie mix then dollop on the mashed potatoes. Sprinkle with a couple of pads of butter and salt and pepper.
Bake at 375º for 40-45 minutes until top is golden and crust looks done. Use a cookie sheet underneath in case it starts to bubble over. It was nice and creamy, I hate runny pot pies. This one was delicious!

Rolo Cookies

2011-10-12T08:10:00.009-05:00

I know you've seen these everywhere but I had to try them. They were great, the caramel in the Rolo stays soft and creamy. Try them, they are easy and that Rolo in the middle will surprise everyone.

1 bx choc fudge cake mix
2 eggs
1/3 c oil
1 bag of Rolo chocolate caramel candies

That's it! Mix everything (except Rolos) as best as you can, it does get a bit tacky. Scoop out tablespoonfuls - just enough to mold around each Rolo. Bake cookies @350º for 8 -10 minutes. Let cool a bit and then transfer to wire racks to cool completely.

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Pina Colada Cake

2011-10-07T11:04:00.000-05:00

I've been hanging onto this recipe for awhile now - just a simple mix of coconut, pineapples and rum. Yeah, pretty simple. Saying goodbye to summer? Not a chance, here in South Texas it's always slightly summer :)

1/3 c dark rum ( I used Captain Morgans Spiced Rum)
1 pkg (4 serv) coconut cream instant pudding
1 box white cake mix
4 eggs
1/2 c water
1/4 c oil
1 c flaked coconut

Frosting
1 can (8oz) crushed pineapple in juice
1 pkg (4 serv) coconut cream or vanilla instant pudding
1/3 c dark rum
1 tub (9oz) Cool Whip, thawed
1/3 c flaked coconut

In a large mixing bowl, combine cake ingredients. Beat on medium speed for about 4 minutes. Pour into 2 greased and floured 9" pans, bake @ 350º for 25-30 minutes or in a 13"x9" pan for 30-35min. Do not under bake, if cake springs back when lightly pressed - it's done. Cool in pan about 15 minutes then remove and cool on racks.
While cooling, mix up your "frosting". Mix crushed pineapple, pudding mix, and rum in bowl. Beat until completely blended. Fold in your thawed Cool Whip.
Now you can frost the cooled cake.
Refrigerate any leftovers.

Angel Chicken

2011-10-06T16:59:00.001-05:00

It must get it's name because it's so heavenly? Found this recipe over at Cleverlyinspired - who I think found it in Midwest Living magazine. Go over and see how clever Tracie is. I threw this together in no time at all and using a crock-pot just freed me up to do the million other things that were on my list :)

4 skinless boneless chicken breast (about 1 1/2 lbs)
1 (8 oz) pkg of fresh button mushrooms, quartered
1 (6 oz) pkg of fresh shitake mushrooms, stems removed and caps sliced
1/4 c butter
1 (0.7 oz) envelope of Italian dry salad dressing mix
1 (10 3/4 oz ) can of condensed golden mushroom soup
1/2 c dry white wine
1/2 of an 8oz tub of cream cheese spread with chives and onions

Its pretty easy. Melt your butter in a saucepan,then add the Italian mix envelope. Now stir in the mushroom soup, wine, and cream cheese until fully combined and melted.
So far so good right? Just throw chopped mushrooms into the bottom of crock-pot, lay your chicken right over them and pour the melted sauce over the top of everything. Put lid on and cook on low temperature for 5 hours.
I served it over hot noddles with sweet peas. It was good and so easy.

Universal Studios and Harry Potter

2011-10-04T09:30:00.014-05:00

We're back! Had a wonderful time at Universal Studios, the kids LOVED The Wizarding World of Harry Potter of course - it was everything they wished it would be and more.
We walked ourselves silly :) and had our share of Butterbeer. I used Little Divas camera :( and these are some pics that I took.
We stayed at The Hard Rock Hotel in Orlando - lots of rock n roll memorabilia and their pool even has speakers under water so you can hear the music while you're swimming. Perfect for the music lover.

Friday night we saw the Blue Man Group for the third time - always fun. No cameras allowed inside.

We did the Orlando Halloween Horror Night but didn't take any pics because we were holding on too tightly to hold a camera and there were zombies everywhere. Next day we made our way through Universal Studios.

Of course, the main reason we were here was for The Wizarding World of Harry Potter of course.

Hogswarts Express

We had breakfast at Three Broomsticks and did go to the bar to order The Fire Whiskey but were told that it was the owners reserved stash :)

Hogsmeade Post Office - they will mail your letters or postcards with a Hogsmeade postmark.

The incredibly realistic Hogswarts Castle. The Forbidden Journey ride inside was incredible. It is a virtual ride, you are flying through trees with the wind in your hair and spiders hanging in your face - it was fantastic.

Honeydukes - so much candy and goodies. Yes, there were Acid Pops, Frizzing Whizzbees, Bertie Bott Jellybeans and even Chocolate Frogs.

and of course Pumpkin Juice and Butterbeer!

We went to Ollivanders where we picked up another wand - here the wand picks you.

We bought T-shirts, wands, candy, scarves, hats, pillows, stuffed animals, and some things I didn't even know we bought.

It was alot of fun, and I have the sore feet to prove it :) Now back to the real world of grocery shopping, laundry, and dishes - maybe I should have found a wand for that :)

7UP Biscuits

2011-09-28T20:33:00.008-05:00

I love when things look easy and turn out easy :) These looked so good and looked easy enough - 4 ingredients! I found them over at Steph's
The Plain Chicken - go check her out . They were perfect.

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450º

Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown.
Linking up with:

and
Foodie Friday

Chocolate Marshmallow Cookies

2011-09-26T11:58:00.002-05:00

As some of you know, I love Grandma recipes, love family recipes, so when I came across this one over at NoBiggie.net and knew I would have to try them. Loved them.

15 marshmallows (cut into thirds)
2/3 c cocoa powder
2 c flour
1 tsp baking soda
1 tsp salt
1 c sugar (plus 1/2 c for rolling dough in)
1 c Crisco
1/2 c packed brown sugar
2 unbeaten eggs
1 tsp vanilla

Cut marshmallows into thirds and place in freezer while preparing your cookie dough. Whisk together flour, cocoa powder, baking soda and salt - set aside.
In another bowl, cream together sugar, brown sugar, and Crisco. Now beat in your 2 eggs and vanilla into your sugar bowl. Beat together until incorporated.
Stir in the dry ingredients.
Pinch off small balls of dough and wrap around each marshmallow piece, then roll in your granulated sugar. Place on cookie sheet about 1 1/2" apart.
Bake at 400º for about 5 minutes, then let cool.

They were so good, Thanks Kami for your sweet grandma's recipe!

Harry Potter

2011-09-24T00:51:00.000-05:00

Ok, this post is not about sweets at all, but I really wanted to share this with everyone. My Little Diva is turning fourteen, and she is a HUGE Harry Potter fan. So...for her upcoming birthday we secretly planned a weekend trip to Orlando to visit Universal Studios' Wizarding World of Harry Potter!
I made her an acceptance letter from Hogwarts and we rigged up a white snowy owl to "fly" downstairs on a fishing wire to deliver it to her.
Here he is

Coming in on a fishing wire

straight

into her open arms :)

Here's the letter I made for her - with a Hogsmeade postage

and a wax seal with an "H" for Hogswarts

and all the info she would need

She loved it. We leave Friday morning but I promise to take pictures of everything we see and eat at The Wizarding World of Harry Potter. It's gonna be awesome!

Weekend

2011-09-19T12:13:00.000-05:00

Nothing says the weekend like a big ol stack of pancakes :)

Black & White Cake Cookies

2011-09-13T15:15:00.006-05:00

Came across these beauties at Jamie Cooks It Up the other day and really wanted to try them. Go here for a step by step show :) I had all the ingredients on hand and they were so pretty.....well.. Jamie's were anyway. I wish mine looked as pretty as hers but.... it's ok they still were delicious. I will get that swirl down :)

1 choc cake mix
1 white cake mix
1 c butter
2 eggs
2 bags of choc chips (semi-sweet and white choc) or chocolate melts (optional)

Place butter in microwave to softened up a bit - you don't want to melt it completely because your dough will be too soft and will be too sticky to work with.
Add 1/2 of your softened butter and 1 egg into chocolate cake mix. Mix with mixer until combined. I used my hands - much easier. You will have a dough like batter now - set aside.
Do the same for your white cake mix - 1 egg, 1/2 c soft butter and mix until it forms dough.
Spray counter top with cooking spray and roll out chocolate dough with rolling pin into a large rectangle - to about 1/2" thick. Now press white dough over chocolate dough - use rolling pin to smooth top out.
Now just roll up jelly roll style - starting at long end. Use spatula to make sure dough is coming off counter and rolling. Mine stuck so make sure you spray generously.
Wrap dough tightly in saran wrap and refrigerate at least 1 hour.
Using a sharp serrated knife cut into slices about 1/2" thick. Place on a sprayed cookie sheet and bake for 10 minutes. Cool completely on wire rack. Dip in melted chocolate - now wait for them to set up. As you can see I didn't dip mine but they were still great.

Linking up to :

http://somedaycrafts.blogspot.com/2011/09/whatever-goes-wednesday-83.html

Monster Cookies

2011-09-08T11:56:00.003-05:00

Little one wanted cookies yesterday.....but.... the day flew by and I didn't even remember to make them. Decided to throw some cookies together for her today.
Some people call them "Trash Cookies" or "Everything but the Sink Cookies" even "Cowboy Cookies" - call them what you like and make them your own. I just added all her favorites : m&ms, chocolate chips, pretzels, and mini peanut butter cups. She will love coming home from school with these waiting for her :)
Just used the good Old Toll House recipe below

2 1/4 c flour
1tsp baking soda
1 tsp salt
1 c (2 sticks) butter, softened
3/4 c sugar
3/4 c brown sugar
1 tsp vanilla
2 lg eggs
1 c choc chips
and 1/2 c each of the rest of your trash :)

Preheat oven to 375º
Combine flour, baking soda and salt in a small bowl - set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and extras. Drop by rounded tablespoon onto onto ungreased baking sheets. Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to cool completely.

White Biscotti Cake Bars

2011-08-28T23:21:00.023-05:00

While looking around for a good recipe to take down to the beach, I came across this one. I loved the whole idea! Cake mix, condensed milk, marshmallows, white chocolate, and graham crackers.....Whoa....Wouldn't you know it...I didn't have graham crackers...I did have biscotti cookies? Well I used them in place and they turned out fine, great in fact. So use either, whatever you have...I bet Oreos would work too :)

1 box yellow cake mix
1 lg egg
1 stick of unsalted butter (soft)
4 -6 whole graham crackers (I used Biscotti Cookies)
10 oz bag of white chocolate chips
2 c mini marshmallows
1/2 c sweetened condensed milk

Preheat oven to 350º and line an 8x8" baking pan with foil( I used a 13x5" pan and it worked)- make sure it goes up sides and hangs over edges. Everything rises a bit :) Now generously coat foil with cooking spray.
Place cake mix, egg, and soft butter into mixing bowl - using your hands mix until you get a dough like consistency. Kinda like cookie dough would be.
Divide your dough and press half into bottom of the prepared pan (I sprayed my hands to make it easier). Now layer your graham crackers (or cookies ) directly on cake dough, then add chocolate chips, and the marshmallows. This is the tricky part - top all of this with the remaining cake dough. Spray your hands and press as evenly as you can - don't worry it doesn't have to be perfect. It will smooth out a bit and everything will come together.
Drizzle condensed milk over the entire thing and bake for 28-33 minutes until it's cooked through and top is a golden brown.

Remove from oven and let cool about 5 minutes. Run a plastic knife along edges so it's easier to remove. Cool completely and remove foil. Cut into squares and eat! Serve at room temp or chilled. It's super hot here so we of course chilled them.
Linking up with:

www.ladybehindthecurtain.com

Adapted from Picky Palate

Chocolate Banana Muffins

2011-08-26T12:11:00.003-05:00

Somehow I always end up with some over ripe bananas......I usually freeze them for smoothies cause I hate to throw them out. This time I made muffins with them. Chocolate Muffins. Super moist and used those bananas too.

3 lg bananas
1 c sugar
1 egg - slightly beaten
1/3 c butter, melted
1 c flour
1/2 c cocoa powder
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

Preheat oven to 375º and line muffin tins with paper liners* and set aside.
In large bowl mash bananas with fork, then mix in sugar, egg, and butter. In a separate bowl whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Now gently fold it into your banana mixture. Your batter will be just moist and might be a little lumpy. Don't over mix.
Divide your batter into cups and bake for about 20 minutes or until a toothpick inserted down the middle comes out clean. Transfer to rack to cool. Drizzle with melted chocolate if you like.

*If you want to try baking tulip cups, they are easy. Cut 4-5" squares out of parchment paper, press them into muffin tins. When paper comes up just run your fingernail around bottom seams to help them keep their shape.
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Orange Creamsicle Cupcakes

2011-08-22T10:40:00.001-05:00

School started today!!!!!! Too bad.....I am still in summer mode. So I'm gonna pretend I am still on summer break....not going to even go outside today.....it is soooooo hot outside. I decided to make some Orange Creamsicle Cupcakes to keep me in the mood :)

1 bx (3 oz) Orange Jello mix
1 tsp orange extract
1 1/4 c oj
1 box Vanilla cake mix
1/3 c veg oil
3 whole eggs
Vanilla frosting
Preheat oven to 350º

In mixing bowl combine Jello powder, orange extract and oj. Next add in cake mix and blend on medium until incorporated. Add in oil and the eggs, blend well. Line cupcake tins with paper liners and pour batter evenly into each one. Bake until done, about 20-25 minutes or until toothpick inserted comes out clean. I just poked each with the end of a wooden spoon and piped them full of frosting, then cover as usual.

Orange Vanilla icing

1 c butter (room temp)
1 c shortening
1 1/2 tsp vanilla
3 tsp food coloring
1 tsp orange extract
5 c confectioners' sugar
2 Tbsp whipping cream
Cream your butter and shortening until well blended and smooth, scrape sides as needed. Slowly add sugar - one cup at a time until blended. Add whipping cream, vanilla, and orange extract - beat at the highest speed until super fluffy about 1 minute. Scrape sides as needed. If you are dyeing your frosting, add your drops one at a time until you get color you need.
Linking up with:

Zebra Cake

2011-08-09T11:30:00.008-05:00

As I write this post, the cake is in the oven. Fingers crossed...I am feeling a bit doomed. I am worried the stripes are not taking.....we will see.....
Well.....it's out and it's cute.... it is cute. I do like the swirled look that I ended up with. It's really not as hard as it might seem. You can go over to Not Quite Nigella's - she did a cheesecake version and has step by step pictures that will show you exactly how it's done!

4 lg eggs at room temp

1 c sugar

1 c milk

1 c veg oil

2 c flour

1/3 tsp vanilla

1 tbsp baking powder

1/4 c blueberries
1 tbsp sugar
white frosting

9" cake pan

Put berries and sugar into a sauce pan and boil until they pop, stir and set aside.

In large mixing bowl, combine eggs and sugar. Using your mixer, beat until mixture is creamy and light in color.

Add milk,vanilla and oil, continue beating until well blended.

In a separate bowl, combine and mix flour and baking powder. Gradually add flour mix to wet ingredients and beat until batter is smooth and incorporated (do not overbeat). Divide batter into two equal portions. Keep one plain and add 3 tbsp of blueberry puree into the other and mix well.
Preheat oven to 350º Lightly grease pan. Now begin your scooping.

Scoop 1/4 c of plain batter into middle of pan, then scoop 1/4 c of blueberry batter and pour it into center of plain batter.

Important: Do not wait for batter to spread - keep going. It will spread by itself and fill the pan gradually. Continue alternating batters until you finish them.

Bake for 40 minutes - do not open door for the first 20 minutes or your cake will shrink and will not rise. After 40 minutes check with toothpick inserted in center - it's done when toothpick comes out clean. Invert cake onto wire rack to cool. Turn over to cool completely. We just frosted the top and added a drizzle of that blueberry sauce. Delicious!

Linking up with:

WOW

2011-08-07T13:18:00.000-05:00

It was Little Ones birthday yesterday and I was asked to do a cookie pizza instead of a cake :( Wow.... Oh well....that's what she wanted........ a cookie pizza cake....fortunately it's SUPER easy and I just threw it together. She loved it.

Super easy.

I used a 9" springform pan

large roll of Pillsbury Refrigerated Chocolate Chip Cookie Dough

Mini marshmallows

m&m's

Line springform pan, go up the sides a little to create edges, bake until done. Fill with marshmallows and preferred candies. You're done.

Chocolate Walnut Brownies

2011-08-04T14:31:00.002-05:00

I love brownies but usually make them for the kids, you know with candy or topped with a chocolate icing......well sometimes I crave a real brownie. I love fudgy chocolate brownies especially with coffee! Add nuts and you have perfection. I made a batch for myself, yep my family hates walnuts - I will freeze most of the batch for later.

1 1/4 c flour

1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
14 (1oz) semisweet squares, finely chopped
1 c sugar
1/2 c butter
1/4 c light corn syrup
1/4 c strong brewed coffee
3 lg eggs
1 tbsp vanilla
1 c chopped walnuts

Line a 13x9" pan with foil - let foil hang over for easy removal, coat with cooking spray, set aside.
Combine flour and next three ingredients in a small bowl. Place chopped semi-sweet chocolate in a large bowl, set bowls aside.
Combine sugar and next three ingredients in a saucepan. Cook over med-heat, stirring constantly, until sugar and butter melt and mixture comes to a rolling boil, let stand 2 minutes (do not stir).
Bear at low speed until chocolate melts and mix is smooth. Add eggs, 1 at a time, beating well. Next add flour, beat at med-speed until well blended. Stir in vanilla and walnuts.
Spoon batter into prepared pan, spread evenly.
Bake at 350º for 38- 40 minutes. Cool completely in pan on wire rack. Cover and chill at least 2 hours.
Using foil overhang, take out brownies and invert onto cutting board. Cut into squares or triangles. I had to make mine into circles :)

Freeze your fudgy scraps for ice cream toppings.
Update: Two out of the four non-walnuts eaters loved these :)

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Lemon Squares

2011-08-01T18:02:00.004-05:00

I know I've made something like this before called the Eclair Dessert - just shows you how versatile this baby is. Changing the filling and topping... well...it changed it :) Anyways, it is so sweet looking and crisp and cool - perfect for this HOT weather. I bet blueberries and cream would be good too...how about peaches n cream....I could go on forever but you get the idea.

1 can of sweetened condensed milk
12 graham crackers
1/2 c lemon juice
1 tsp grated lemon rind
Layer a 9x9" pan with graham crackers. Mix sweetened condensed milk with lemon juice and grated lemon, stir until completely incorporated. Pour half of mix mix over graham crackers. Repeat, ending with graham crackers. Top with lemon icing.
Refrigerate overnight.

Lemon Icing

1/4 c butter, soft

1 c confectioners sugar

1-2 tsp lemon juice (to taste)

1-2 c confectioners sugar

1-2 tbsp milk

Cream 1/4 c of butter with 1 cup of confectioners sugar. Gradually beat in 1-2 tsp lemon juice (to taste). Beat in remaining confectioners sugar, slowly add milk until you reach desired consistency. I added a few drops of yellow food coloring to make it smile ;)
Linking up with:

Sopapilla Cheesecake Dessert

2011-07-29T20:51:00.005-05:00

I know you've seen this all over and it is called all kinds of names but I'll call it good. It looked so perfect for a Sunday morning that I had to try them...on a Friday night :) Whenever you make them, you will love them.

2 cans of Pillsbury Crescent rolls
2 (8oz) pkg cream cheese, softened
1 1/2 tsp vanilla
1/4 c butter, melted
cinnamon
sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of the baking dish. Combine softened cream cheese, 1 c sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes or until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

I halved this recipe (to fit a 8x8" pan) and it worked perfectly.

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Cotton-Candy Drumsticks

2011-07-21T13:07:00.022-05:00

Yes.. I know you can buy Drumsticks at the store but, I really wanted to make them at home. I love that you can personalize them for each family member and use something besides vanilla and chocolate ice cream (like they normally come) so I thought I'd try to make them for you :)

Pretty self explanatory. Buy your favorite ice cream, sugar cones and chocolate bark. Add sprinkles or whatever goodies you want to decorate their tops.
First, drop a couple of mini marshmallows into each cone then fill each cone with ice cream - as high as you can. Smooth ice cream out and place ice cream side down on wax paper. Put them in freezer until hard - even overnight if you want.

Melt your chocolate bark and let it cool a bit before you dip your cones. Dip each one - quickly add toppings and immediately return to freezer.
Don't you love them?
We used Cotton Candy Ice Cream and Pink Vanilla flavored bark.

Linking up with:

Honey Wheat Bushman Bread

2011-07-18T15:05:00.002-05:00

With Big Daddy on the mend, my kitchen play time has taken a back seat but I did manage to bake some lovely bread today. We all love Outback's Bushman Bread, so when I came across this copycat version I had to try it. It was simple easy - made 4 loaves and was delicious AND it made the house smell wonderful:)

1 1/4 c warm water
2 tsp sugar
2 1/4 tsp (1 pkg) yeast
2 c bread flour
1 3/4 c whole wheat flour
1 tbsp cocoa powder
1 tsp salt
2 tbsp butter, softened
1/4 c honey
2 tbsp molasses
1 1/4 tsp red food coloring
1 tsp blue food coloring
1 tsp yellow food coloring
cornmeal for dusting

Mix sugar with warm water, then dissolve the yeast in the solution. In 5 minutes the solution will begin to foam as the yeast starts to bubble. While the yeast is foaming, mix the flours, cocoa and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of your dry mixture. Add honey and molasses into the well. Now mix food coloring into your yeast mix and pour it into the well. Stir slowly at first, bringing dry ingredients into wet stuff, then quickly incorporate everything. You will eventually need to use your hands to combine everything. Knead dough for about 10 minutes on a lightly floured surface, then roll into a ball and place it in a covered bowl in a warm place for 1- 1 1/2 hours or until it has doubled in size. When dough has doubled, separate it into 4 even portions. Roll each into a log shape. Sprinkle cornmeal all over work surface. Moisten your hands and rub a little on each loaf and roll each one into cornmeal. Transfer each log onto a cookie sheet and cover with plastic wrap and let sit in a warm spot to rise for another hour until they have doubled in size.

Preheat oven to 350º, uncover and bake 35-40 minutes in the hot oven. When bread is done, let it cool for 10-15 minutes. Serve with a sharp knife and butter on the side. Yum. Makes 4 medium loaves.

Linking up with:

Pecan Pie Cookies

2011-07-12T20:05:00.005-05:00

Today is Pecan Pie day! I can not make a pie today...no way... it's so hot....but cookies...yeah I can turn the oven on for 18 minutes :) These were easy and a great substitution for a slice of the real thing - cute little pecan pie cookies. Try them.

1c brn sugar
3/4 c butter, softened
1 egg
1 tsp vanilla
2 c flour
1 tsp baking powder
1 tsp cinnamon

Filling
1 c chopped pecans
1/2 c brn sugar
1/4 c whipping cream
1 tsp vanilla
Karo syrup (golden) opt

Heat oven to 350º
Combine all cookie ingredients except flour and baking powder in large bowl, beat at medium speed until creamy. reduce speed to low, add flour, cinnamon and baking powder. Beat until well mixed.
Shape dough into 1 1/4" balls - place them about 2" apart on ungreased cookie sheets ( I used mini muffin tins instead). Make an indention in each cookie with your thumb to hold your filling.
Combine all your filling ingredients and fill each cookie with about 1 heaping tsp of filling. Bake 8-12 minutes or until lightly browned. Brush with Karo syrup.
Cool 1 minute, then remove to wire racks to cool completely.
Linking up with :

Red Birds

2011-07-12T09:21:00.000-05:00

Amid the chaos in our home lately (Camp...Big Daddy having back surgery...summer jobs....100º weather ) the eggs outside have hatched. We have 4 red bird babies!

They look healthy and err not so cute. I am sure this is a true Ugly Duckling story :)

Just goes to show you, even in our hectic lives - mother nature goes on as planned.

Rain!

2011-07-06T23:42:00.000-05:00

Finally got some rain! Been trying to get the back yard "summerize" and we really needed this rain. Dad still has Mom's Canna Lilies in his back yard, he sweetly gave me some to start in my own back yard. Aren't they beautiful? Here are some of my favorites :)

Chocolate Caramel Grahams

2011-06-28T16:41:00.011-05:00

Look what I found waiting for me! Now I know why the cats have been sitting in this window every morning. Hopefully we will have baby birds pics to show you in the future.

Now that I am home (for a quick second) I wanted to try something I saw awhile back - but don't remember where. Oh well.. I thought they would be easy enough..they were. Little one said she could eat all of them but, we all know what a sugar freak she is :)
Next time I might spread the middle of them with marshmallow cream for kinda an indoor s'more. What do you think?

10 whole graham crackers
1/2 c Dulce de Leche
6 oz Chocolate bark

Break each square graham cracker in half, then break it in half again. That gives you four pieces. Spread one piece with about 1/2 tsp of Dulce de Leche and top with another graham cracker. Repeat with the rest of crackers.
Microwave chocolate bark according to directions, using 30 minute increments - stirring in between until melted and smooth.
Using a large fork, dip each sandwich into melted chocolate coating all sides. Gently tap off excess and place on wax paper to cool - cookies will set up in about 15 minutes. Serve or store in airtight container for up to 3 days.

Linking up with:

Too many pics

2011-06-24T17:14:00.000-05:00

Just gonna throw them out there :)

Big Ben

The London Eye

Nice cold beer!

Now on to Paris!

Notre Dame

Now back to London for China Town!

Afternoon Tea at The Dorchester Hotel

Wimbledon themed

Dinner at Gordon Ramsey's Claridges

Beef Wellington

The menu was amazing. Had the Red Pepper Gazpacho..yum. Here in Texas we call that Ceviche :) The Caramel Pannacotta was incredible.

Caught Kings of Leon in Hyde park on our last night.

It's still chilly but clearing up, it's been fun but time to go home :(

Portobello Market

2011-06-23T18:24:00.000-05:00

Shopping at Portobello Market in West London (in the heart of Notting Hill), it was crowded and bustling. We found so much good stuff. Furniture, food, clothing, flowers - you name it, they sold it. Found some nice silverware that I brought home with me :)

Couldn't get out of there without trying some freshly made Churros with a side of hot melted chocolate to dip them in.

Up and running!

2011-06-20T10:11:00.000-05:00

Best way to fight jet-lag is to keep moving. We went out to check out the neighborhood and city as soon as we unloaded luggage. In true London fashion it was cloudy with some showers here and there. No big deal :)
Lunch down the street...yep it was Fish and Chips at the local pub.

Not my pic by the way, it was so crowded inside of "The Only"that I forgot to get a pic. Oh well...you know what they look like . Off we go.

Our Hotel

2011-06-19T19:30:00.000-05:00

Staying at The Chesterfield in London and this is what we had waiting for us :) How's that for welcoming.

Just a few pics for you to check out.

London Paris

2011-06-15T14:12:00.001-05:00

There's no turning back. We are taking the kids to London and France for our summer vacation. Yep...they are going with us. On our way out, so I will keep you posted with all the wonderful things I encounter. I can't wait!
Au revoir!

Banana Crunch Cake

2011-06-12T22:19:00.000-05:00

I love all the ingredients in this cake. I couldn't wait to make it...I just needed an excuse....well Father's Day is next week but I will miss it because we will be on vacation. We booked our trip months ago trying to fit it in somewhere, anywhere, with school and work ...oh well. Luckily my daddy has 7 daughters so I won't be missed :)
I took this over to Dad's on Saturday....I think he forgave me.

It was D.E.L.I.C.I.O.U.S.

1/2 c flour
1 c sweetened flaked coconut
1 c quick oats
3/4 c brown sugar
1/2 c chopped pecans
1/2 c butter (cold)
1 1/2 c (2 large) very ripe bananas
1/2 c sour cream
4 eggs
1 yellow cake mix

Heat oven to 350º. Grease and flour 10" tube pan ( I used a regular bundt pan) - set aside. In a medium bowl combine flour, coconut, oats, brown sugar and pecans - mix well. Using a fork or pastry blender, cut in butter until mixture is crumbly. In your mixing bowl combine bananas, sour cream and eggs. Beat at a low speed until smooth. Add cake mix and beat on high for 2 minutes.
Spread 1/3 of cake batter into your prepared pan, sprinkle with 1/3 of coconut mix and repeat layers ending with coconut mix. Bake 50-60 minutes or until toothpick inserted near center comes out clean. Cool in pan for 15 minutes the transfer to rack to cool completely. Flip it over so you have all that crunchy stuff on top.

Root Beer Creamsicles

2011-06-10T15:41:00.001-05:00

Found this cool idea and recipe over at Smile Monsters. Jo has a great blog over there - full of fun :)

Root Beer Layer
1 (12oz) root beer or 1 1/2 c
1/2 c sweetened condensed milk
Cream Layer
1/3 c whole milk
1 tbsp sweetened condensed milk
1/4 tsp vanilla

Blend root beer and condensed milk together with a whisk. If you have too many bubbles, just set it in the refrigerator to flatten a bit. Pour your first layer of root beer in cup and place in freezer to set up for about an hour. Make cream layer and pour in even layer over root beer layer and freeze again. Finish with root beer layer and freeze for another hour - insert sticks after the top layer has gotten a little firm. I just used small plastic dixie cups and wooden craft sticks. Patience my dears...as you can see I hurried mine along and they didn't come out as pretty as Jo's ..... but they were still cute and good too. Go check out her other popsicle ideas, she even has a coconut cream popsicle recipe that is next on my list.

Little ones photo :)

Cherry Berry Pie

2011-06-07T09:50:00.002-05:00

I don't know about you but I am always so busy.... but, I don't mind that you know I will take any short cut... anywhere. You know what I mean? If you need a pretty pie, pretty quick...... well here it is. Using refrigerated pie crust makes this pie super easy. He doesn't photograph well but he was delicious.

Crust:
pastry crust for 1 pie

Filling:
1/2 c sugar
2 tsp vanilla
2 (8oz) cream cheese, softened
1 tsp grated lemon zest
1 pint of fresh whole strawberries
1 (21oz) can of cherry pie filling

Preheat oven to 450º, lay pie crust in your 9" pie plate and pierce pastry with fork all over bottom and sides. Bake for 9-11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
In a small bowl combine cream cheese, sugar, vanilla and lemon zest. Beat until smooth and well blended. Spread evenly into cooled baked shell.
Arrange strawberries over cream cheese mix, press in lightly. Spoon pie filling over strawberries. Refrigerate at least 2 hours or overnight before serving.

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Stuffed French Bread

2011-06-05T11:00:00.002-05:00

This is an oldie from my house. I first made this stuffed bread many, many years ago....like about 20 years.... it was a hit. I have made it many times since then and we still ooh and ahh over it when it comes out of the oven.

1 (lb)loaf of unsliced French Bread (or your favorite bread)
1/2 c butter, melted
1 tbsp lemon juice
1 tbsp poppy seeds
2 tsp minced onion
1 tsp garlic powder
1 1/4 c shredded Swiss cheese (or your favorite cheese)
1 1/2 tbsp mustard
1 tbsp chopped fresh parsley

Cut "X" slices into your bread, but do not cut all the way through bottom. Wrap bottom of bread with foil and set aside. Melt butter and mix with mustard, lemon juice, poppy seeds, onion and garlic powder. Whisk to mix everything up. Carefully pour into your "X" s and over top of loaf. Place loaf on baking pan and bake at 375º for 8-10minutes or until cheese is melted and bread is crisp. Sprinkle with parsley. We just pull it apart and eat it.

You can double the recipe if you want it really loaded, yes it's that good!

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Blue Velvet Cupcakes

2011-06-02T15:32:00.007-05:00

Red Velvet just makes me think of Christmas...but I guess you could make these any color you fancy huh? I choose blue. My boys love Red Velvet anything. Here's an easy recipe for Blue Velvet Cupcakes....although Blue Velvet sounds kinda creepy.....oh well....blue for the boys :)

1 box white cake mix (I used Betty Crocker Super Moist)
3 eggs
1 1/4 c buttermilk
1/3 c veg oil
1 tbsp cocoa
**2 tsp royal blue food color paste
**1 toothpick-ful violet food color paste

Heat oven to 325º. Line muffin tins with paper liners. In large mixing bowl beat all ingredients on low for about 30 seconds or until moistened. Beat on medium for 2 full minutes -scraping down sides as needed.
Divide batter evenly into prepared muffin tins. Bake 12- minutes or until they spring back when lightly touched. Cool 5 minutes then transfer to wire racks to cool completely.

Cream Cheese Frosting
8 oz cream cheese, room temp
1/4 c (1/2 stick) unsalted butter, room temp
1 tsp vanilla
2 c powdered sugar
(or use a canned cream cheese frosting :) )

Using paddle attachment, mix cream cheese and butter until light and fluffy - about 2 minutes. Add powdered sugar until mixed and of spreading consistency. Add more powdered sugar to make your frosting thicker.
**You need to use both royal blue and violet food coloring to achieve the deep sapphire color.
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FOODIE FRIDAY

Rosemary Parmesan Shortbread Cookies

2011-05-31T19:49:00.011-05:00

I forgot how much I loved shortbread cookies until my son's girlfriend brought these cookies over a couple of weeks ago to try out. She made them all by herself....she's sixteen. A girl after my own heart. Don't let the mix sway you - they were such a sweet savory combination that I had to make them. I was surprised with how easy they were to make and especially how delicious they were. Try them...they will impress you too.

2c flour
1 c confectioners' sugar
2 tsp finely chopped fresh rosemary leaves
1/2 tsp salt
1/2 c finely grated Parmesan cheese
1 c (2 sticks) unsalted butter - room temp
1 tsp water (if needed)

Put flour, sugar, rosemary, salt and parmesan into the bowl of food processor. Pulse until completely combined. Add butter and pulse until soft dough forms. The dough should hold together when squeezed with your hands. If it doesn't, add a little water at a time until the dough comes together.
Spread out a large sheet of plastic wrap onto your work surface and transfer dough onto it. Using plastic wrap, roll it into a log shaped roll. Twist ends of plastic to make it into a compact and tight log - about 2 1/2" in diameter. Chill until firm - at least an hour or more.

Preheat oven to 375º. Line 2 cookie sheets with parchment paper. Slice dough into 1/3" slices and arrange on your lined cookie sheets, about 1" apart ( I sliced mine then used a scallop cookie cutter to make edges pretty) . Bake until edges are just starting to brown -12-14 minutes. Cool 5 minutes then transfer to rack to cool completely. Store in airtight container.
Linking up with:

http://allthesmallstuff-cole.blogspot.com/search/label/Tuesdays%20at%20the%20Table

Homemade Baileys Irish Cream

2011-05-27T08:29:00.003-05:00

I have been sitting on this recipe far too long. I kept saying "just go buy a bottle of the real stuff". I know........ I know...... but, I really like making these "recipes" at home. Don't you? Especially when they are this easy. I have to say, my favorite way to use Bailey's is sinfully poured over vanilla ice cream. Nothing better than an Drunken Affogato - anyway you make it :)

1c heavy whipping cream
14 oz sweetened condensed milk
1 1/2 c Irish Whiskey
1 tsp instant coffee
2 Tbsp Chocolate Syrup
1 tsp vanilla extract
1 tsp almond extract (I didn't use this at all)

Combine all ingredients in a blender, and mix at a high speed for about 30 seconds until totally incorporated.
Bottle in a tightly sealed container and keep refrigerated. Shake well before using. This will keep up to 2 months.

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My Little 6 Layer Baumkuchen Torte

2011-05-22T10:10:00.004-05:00

I came across this Baumkuchen/ Schichttorte (Tree Cake) recently. It totally intrigued me. Really, I have never seen anything like it. Anyways, its a layer cake (like 12-14 layers) that is broiled? Yes broiled....layer by layer. I knew I had to try it but was a little nervous. I used a boxed cake mix to make it even easier. You will need two boxes if you want to be fearless and do the 12 layer size :0 It was pretty easy and I just went for it....well the six layer one.

1 bx cake mix ( I used Butter Pecan)
apricot jam (melted)
frosting

Preheat oven to broil/bake at 450º. Move rack to upper top position - about 5"-6" from heat. Grease a springform pan and set aside. Mix cake mix according to directions. Pour 1 cup of cake batter into your prepared pan, gently smooth it around pan - it will be a thin layer. Broil for 1- 1 1/2 min. or until golden. It's thin so it doesn't take much, don't let it burn. Brush a thin, thin, layer of melted jam over layer while still hot. Now repeat until your batter is gone. Cool cake, remove sides and frost. I threw some crushed chocolate covered graham crackers on to the sides to pretty it up. It's not a Baumkuchen but I love it! Taking it to Dad's cause I really want to do the 12 layer one .....you just wait and see :)

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Coco Cakeballs

2011-05-19T08:38:00.007-05:00

Coconut! Ah... it screams summer to me. Smelling all tropical and stuff :) so....I wanted to make some ol cakeballs/truffles (whatever you call them) but I wanted to go Mounds-like. These were yummy of course and cute to boot. Love these bite sized poppers.

1 bx white cake mix (bake according to directions and cool)
3/4 c coconut milk
1/4 c sweetened condensed milk
1 c sweetened coconut
chocolate candy melts

Bake cake and cool. Line a baking pan or sheet with parchment paper and set aside. In a large bowl, crumble your baked cake (*I just used half of the cake for coconut ones and half for coffee flavored). Add condensed milk, coconut milk, and shredded coconut. Using your hands, combine all the ingredients until you can form them into nice little balls. Place on your prepared baking sheet and refrigerate about 1 hour.
Melt your candy melts. Dip your cakeballs into the melted chocolate, turning to coat. Return each one to baking sheet to harden. Sprinkle with coconut if you like. Refrigerate.

*To make coffee ones I just omitted coconut and coconut milk. Instead I just dissolved a tbsp of instant coffee into my condensed milk. If you need to, add a couple of drops of milk to get to the consistency that you need to roll into balls. I then sprinkled them with a little cocoa powder.

Now you have two flavors to choose from :)

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Fudgy Toffee Brownies

2011-05-13T13:35:00.003-05:00

Are you craving something full of chocolate? Go ahead and get your pans ready. This is a fudgy, chocolate filled, toffee sprinkled blast of brownies. They are super moist and creamy. Chill them for an even cooler treat.

2 c semisweet choc chips (about 12 oz)
3/4 c (1 1/2 sticks) unsalted butter, cut into 1" pieces
5 oz unsweetened chocolate, chopped
1 3/4 c sugar
4 lg eggs
3/4 c english toffee bits
2/3 c whipping cream

Preheat oven to 350º. Line 9x9x2" pan with foil, leaving an overhang for easy removing. Butter your foil and set aside.
Combine 1 c choc chips, butter and about 4 oz of unsweetened chocolate in a heavy saucepan. Stir over low heat until melted and smooth. Remove from heat and whisk in sugar, then eggs and flour, mix until blended. Pour batter into pan and evenly sprinkle 1 c of toffee over batter. Bake brownies until toothpick tester comes out with moist crumbs attached - about 45 minutes.
Cool about 15 minutes.
Bring cream to a simmer in a saucepan, add 1 c choc chips and 1 oz of unsweeted chocolate. Whisk until smooth and creamy.Pour over brownies and sprinkle top with more toffee bits.
Chill brownies until cold, at least 2 hours or overnight. Lift out brownies and cut into squares. Enjoy!

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Cookie Cups

2011-05-09T11:04:00.012-05:00

Saw these and had to make them. They were so cute for Mother's Day, but would be perfect for a brunch or kid them up with choc chip cookie dough and top them with chips or m&m's. Super easy AND good.

2 pkg break and bake frozen sugar cookie dough
1 sm tub (8oz) Whip Cream
1 (8oz)cream cheese, softened
1/4 c powdered sugar
1 tsp vanilla
chopped strawberries and blueberries

Spray muffin tins with cooking spray and set aside. Break up cookie dough and place one piece into each muffin tin and bake until almost done. Just take a minute off of whatever your package recommends. You want them to be soft enough to be able to press centers down. When they have finished in the oven, take them out and quickly press each ones middle with whatever works. I don't have a tart shaper so I used the end of a rolling pin. Hey it worked :) Let them cool for a few minutes in muffin pan then transfer to wire rack to cool completely.
While they are cooling make your filling. In a mixer on med-high, combine cream cheese, cool whip, vanilla extract, adding powdered sugar slowly until everything is incorporated.
Now just pipe filling into each cookie cup and top with chopped up fruit. They were really good.....the cream cheese....fruit.... and sugar cookie...perfect together.

Linking up with:

http://sewchatty.blogspot.com/

Cherry Marshmallow Cake

2011-05-05T10:00:00.004-05:00

Now here's a cake that you can make your own. I used what I had (yellow cake mix and cherry pie filling) but.....I can clearly see I am gonna have to make a chocolate/cherry mix one very soon. Yum! It was quick, simple, and easy. Try it and let me know what you come up with :)

5c mini marshmallows
1 bx cake mix
1 can pie filling
1 (8oz) container of Cool Whip

Grease a 9x13" pan. Now sprinkle with marshmallows, covering bottom of pan completely - set aside.
Mix cake batter according to directions on the box and pour over marshmallows in pan. Next spoon pie filling over cake batter - it will not cover entire cake.
Bake at 350º for about 50 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost whole cake with Cool Whip. Cover with foil and keep in refrigerator.

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Peppermint Patty Cupcakes

2011-04-29T10:19:00.004-05:00

Wanted to make these forever so I just went out and bought a bag of peppermint patties. Sent these with Big daddy but not before topping each one off with a chopped piece of patty (keep them if the fridge so they cut nice and sharp). Nice way to cool off :)
1 bx devils food cake mix
2 tbsp cocoa powder
1 1/3 c buttermilk
1/2 c veg oil
3 lg eggs
1 tsp peppermint extract

Preheat oven to 350º. Line 24 muffin tins with paper liners and set aside. Place cake mix, cocoa powder, buttermilk, oil, eggs and peppermint extract in mixing bowl and mix on low for about 30 secs. Scrape down sides. Increase speed to medium and beat 2 minutes more. Spoon a heaping tablespoon of batter into each lined cup. Place 1 peppermint patty on top, gently pressing into batter. Top with 1 1/2 Tbsp of batter, covering patty completely. Bake for 16-20 minutes or until toothpick inserted halfway in centers (above mint patty) comes out with only a few moist crumbs attached.
Transfer to wire rack to cool completely.

Make Buttercream
8 tbsp (1 stick) butter, at room temp
1/2 c unsweetened cocoa powder
3 c confectioners' sugar, sifted
3-5 tbsp milk
1 tsp vanilla extract

Place butter and cocoa powder into a mixing bowl. Blend on low until mix is soft and well combined, about 30 seconds. Stop mixer and slowly add confectioners' sugar, 3 tbsp of the milk and the vanilla extract - blend on low until sugar is incorporated - 1 minute. Increase speed to medium and beat until fluffy, 1 minute more. Add 1-2 tablespoons more milk if frosting is too stiff.
Frost your cupcakes.
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Texas Chicken Brittle

2011-04-25T17:27:00.002-05:00

Fritos? Yes, Fritos! Funny I know. We ALWAYS have corn chips left over from our lunch packs - well now I have something to do with them (besides throwing them over chilli).
I know it sounds funny but I made a batch to take over Dad's on Sunday and I got the expected response......Fritos? Really?....with chocolate?.....Umm they are.... good! And they are. Make some up and let me know what you think.

Frito corn chips
pretzels
chopped pecans
milk chocolate

I used a 9x13 baking pan and did a single layer of Fritos, then did a layer of chopped pretzels. Now melt your chocolate (about 4oz) in the microwave and drizzled over everything. Sprinkle with chopped pecans.
Place in freezer to harden up, take out and break into chunks. I fed them to my chickens (my sisters :) )
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Fudge Ribbon Cake

2011-04-20T09:04:00.005-05:00

Found her in an old Pillsbury cake book (..I think it was Pillsbury)Loved it, love the whole weird way the batters move around and creates the ribbon effect. So pretty, huh? I wanted to make this prettier than it was so I just added about five drops of pink food coloring to the cream cheese mix. Add sprinkles if you have kids...even if you don't. She's lovely.....I don't think the boys will mind her pinkness, do you? :)

1 bx (18.25 oz) chocolate cake mix
1 pk (8oz) cream cheese, softened
2 Tbsp butter, softened
1 Tbsp cornstarch
1 (14oz) can sweetened condensed milk
1 egg
1 tsp vanilla
food color (opt)
sprinkles(opt)
Chocolate Glaze

Preheat oven to 350º. Grease and flour a 13x9" baking pan ( I used a Bundt pan). Prepare cake mix according to directions on box. Pour batter into prepared pan and set aside. In a small mixing bowl beat cream cheese, butter and cornstarch until fluffy. Gradually beat in condensed milk. Add egg and vanilla, beat until smooth. Spoon evenly over your cake batter. Bake for 40 minutes or until toothpick inserted near center comes out clean. Set aside and cool completely. Prepare the glaze and drizzle over cooled cake. Store covered in refrigerator.

Glaze
Melt 1 square (1 oz) of semisweet chocolate, 1 Tbsp butter and 2 Tbsp water. Remove from heat when melted and stir in 3/4 c of powdered sugar and 1/2 tsp vanilla. Stir until smooth and completely blended. Should give you about 1/3 cup. Double it if you need more chocolate.
* For a Bundt Pan: Grease and flour pan, pour in cake batter, evenly add cream cheese mix over cake batter layer. Bake 50-55 minutes or until tester comes out clean. Cool and drizzle.
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Chippy Butterscotch Pudding Cookies

2011-04-14T21:10:00.007-05:00

If you make any cookies this year, this is the cookie to try! It is a light and so soft cookie. The texture is so perfect.....add choc chunks....oh my....these were so good. Make a date with them immediately...seriously :)
2 sticks softened butter
1/2 c sugar
1/2 c brown sugar
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
4 oz instant butterscotch pudding
1/2 c butterscotch chips (opt)
1/2 c choc chunk pieces

Preheat oven to 350º and line cookie sheet with parchment paper.
In your mixer beat softened butter and sugars until light and fluffy. Beat in eggs until well combined.
Place flour, baking soda, dry pudding and salt into a large bowl, mixing to combine. Slowly add flour mix and chips to your wet ingredients. Mix until just combined. With a medium cookie scoop, place onto baking sheet and bake for about 10 - 12 minutes or until they start to get golden. Let cool for 10 minutes on sheet before transferring to rack to cool completely.

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http://alli-n-son.com/

Strawberry Angel Dessert

2011-04-12T13:11:00.009-05:00

Kathy made this over at TK and really made me wish I had some "Grandma" recipes. Such a sweet memory, I want more grandma recipes :) It was perfect timing too with this Texas warm weather starting to kick in....nice, light, cool....AND easy!

1 sm Angel Food Cake (10oz)
1 bx Strawberry Jello (6oz)
2 c boiling water
1 lb frozen sliced strawberries in juice, partially thawed
1 c cold water
1 container Cool Whip (as much as you like)

Chop up angel food cake into small pieces and cover the bottom of a 9x13 glass dish.
Pour hot water into jello and stir until completely dissolved, then add cold water. Next add your partially thawed strawberries - break any up that are still frozen together.

Gently pour over the chopped up angel food cake pieces. Using the back of spoon, push down cake pieces so it soaks up jello mixture.
Cover with plastic and refrigerate until jello is completely set. Slice into squares and top with Cool Whip if you like.

Sour Cream Noodle Bake

2011-04-11T18:36:00.001-05:00

Getting a meal on the table some days is a feat in itself - not tonight. This was easy, quick and yummy. Found this one over at Ree's and it looked liked something that would certainly be eaten in this house :) Another easy recipe for you busy bees out there.

1 1/4 lb ground chuck
1 can (15oz) tomato sauce (I used a jar of Bertolli's Tomato & Basil Sauce)
1/2 tsp salt
fresh ground pepper
8oz Egg Noodles
1/2 c sour cream
1 1/4 c small curd cottage cheese
1/2 c sliced green onions (more or less depending on your taste
1 c grated Sharp Cheddar Cheese (I added more cheese - 1 cup of Italian Blend shredded cheese)

Preheat oven to 350º
Brown your ground chuck in a large skillet, drain fat and add tomato sauce, 1/2 tsp salt and black pepper. Stir then simmer while to prepare the other ingredients.
Cook egg noodles until al dente (almost done). Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of black pepper. Add to noodles and stir. Next add green onions - stir to mix everything together.
Now put it all together. In your 13x9" baking pan, layer 1/2 of your noodles, 1/2 of your meat mix and half of your cheese.Repeat layer and finish with cheese.
Bake 20 minutes or until cheese is melted.

Brooklyn Blackout Cupcakes

2011-04-09T23:07:00.001-05:00

Found this recipe in a Cake Mix Doctor cookbook. These cupcakes are from a now closed bakery (Ebinger's) in Brooklyn, New York - famous for these intense chocolate cupcakes. They are intensely good :)

Cupcakes
1 pkg Devil's Food Cake mix
3 tbsp Dutch cocoa powder
1 1/2 c veg oil
3 large eggs
1 tsp vanilla extract
Filling and Frosting
1 bx (3.4oz) Cook and Serve pudding mix
2 c whole milk
1/2 c semisweet choc chips
2 tbsp butter
1 tsp vanilla extract

To prepare your filling, place pudding mix and milk into a 2 qt saucepan over medium heat. Whisk constantly until mixture comes to a full boil and thickens. Turn heat off. Stir in choc chips, butter and vanilla until everything is mixed and melted - about 2 minutes.
Remove from heat and cover with plastic - placed right on surface of pudding. Now set pudding mix aside.
Preheat oven to 350º and place a rack in center of oven.
Now make your batter - Mix cake mix, cocoa powder, buttermilk, oil, eggs and vanilla in a large mixing bowl. Blend on low speed for about 30 seconds. Scrape down sides with rubber spatula. Increase speed to medium and beat 2 more minutes - scraping sides as needed. The batter should look thick and well combined. Scoop a heaping 1/4 c batter into each lined cup, filling it two thirds of the way full (you will get 24 cupcakes) Put in oven.
Bake cupcakes until they spring back when lightly pressed with your finger - about 17 to 20 minutes. Remove them from oven and cool in pan on wire rack for about 5 minutes.
Remove 4 cupcakes from liners and crumble them into a bowl to make coarse crumbs. After cupcakes have cooled 15 minutes, start filling.
Divide pudding filling into two portions. Fill a pastry bag with 1 c of the filling portion. Gently poke tip into each cupcake and squirt a generous amount of filling into each one. Refill bag and repeat for all 20 cupcakes.
Place a heaping tablespoon of remaining pudding on top of each cupcake, covering completely. Top the frosting with a sprinkling of your reserved cupcake crumbs -pressing them gently so they stick. Store them in refrigerator.

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Strawberries & White Choc Ice Cream

2011-04-05T13:36:00.005-05:00

One of Little Ones friends came over Saturday and her mother sent a carton full of fresh strawberries, a very large carton of huge berries.Wow. I have the nicest people around me :)

Now I needed to figure out what to do with them? Some I will freeze for later......these are gonna be made into something delicious right now.
So I let Little One decide and she chose...ice cream! A girl after my own heart.
We used a David Lebovitz recipe for the white chocolate ice cream and just added my sweet berries to it. I couldn't leave it at that....I added mini choc chips too.

8 oz white chocolate, finely chopped
1 c whole milk
2/3 c sugar
pinch of salt
5 large egg yolks
2 c heavy cream
1 tsp vanilla extract
2 c strawberries, finely chopped

Put chopped chocolate in a large bowl and set a mesh strainer on top of bowl - set aside.
Warm milk, sugar and salt in a medium saucepan. In another bowl whisk together egg yolks. Slowly pour warm milk into egg yolks, whisking constantly until blended. Now pour everything back into saucepan. Stir this mixture over med-heat, keep stirring, scraping bottom and sides the whole time. When the mixture starts to thicken and coats your wooden spoon, take it off the heat. Pour the custard through the strainer over white chocolate. Stir until chocolate is completely melted and everything is smooth. Now stir in cream and vanilla. Stir until cooled, over an ice bath.
Chill mix in refrigerator, then freeze in your ice cream maker according to machines instructions. About 5 minutes before cycle is complete, add your strawberries and chips. Totally worth that extra walk :)

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Choc Chip Cookie Dough Brownies

2011-04-02T16:12:00.007-05:00

Kids with friends over always gives me another excuse to bake something sweet (like I need one). The girls had their friends over playing video games and hanging out so I decided to make a big batch of these ..... yeah .... they loved them.

Pretty easy especially when you use a box of brownies and frozen cookie dough.
1 bx brownies (your favorite)
1 roll of frozen cho chip cookie dough (I only used half of one)

I used a 13x9 pan lined with foil that I sprayed with cooking spray. Let your foil hang over on ends so you can just lift the whole thing out when there done.
Cut slices of dough and then quarter them up and sprinkle them evenly across your prepared pan. Make your brownie mix according to box instructions and pour on top. Bake at 350º for about 40 minutes or until toothpick comes out almost clean. Cool completely before cutting.

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Butterfinger Cupcakes!

2011-03-31T10:45:00.003-05:00

Been wanting to make some peanut butter/ chocolate something and really didn't find anything that I could send to work with Big Daddy. I decided to make cupcakes (yes cupcakes again) I really wanted something quick and still fun and yummy. Check em out :)

1 bx German Choc cake mix

1 can Choc Frosting

creamy peanut butter

bag of mini Butterfingers (crushed)

Make your cupcakes according to directions and set aside to cool. Find yourself a decorating bag and fill it up evenly with peanut butter and chocolate frosting - I put PB on one side and Choc on the other and it just blended together when it came out.

Using the end of a wooden spoon, I poked a hole in each cupcake and squirted in PB/Choc frosting into each hole. I went and added more after the frosting had settled a bit. Now frost them with your canned frosting and dip them in the crushed Butterfinger bars.

Delicious!
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Choc Chip Strawberry Buckle Muffins

2011-03-29T12:08:00.005-05:00

Wanted to make something with fruit in it this week - but not too fruity...ya know what I mean. A fruit buckle sounded like a good begining....make it into a cupcake and add chocolate chips of course. I probably can pass it off for a nice muffin in the morning, especially all dressed up**

1 1/3 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 c butter, at room temp
1/2 c sugar
1 lg egg
1/2 c plus 1 tbsp yogurt
1/3 c mini choc chips
1 1/4 c coarsely chopped fresh strawberries

Topping:
1/3 c oatmeal
1/4 c sugar
3 tbsp chilled butter, diced
1/2 tsp cinnamon
2 tbsp mini choc chips

Preheat oven to 350º and adjust oven rack to middle position. Oil 12 standard or 6 jumbo muffin cups. I just used paper liners.
Sift together the flour, baking soda and salt. Set aside.
In a large mixing bowl, beat the butter until creamy. Gradually add 1/2 c sugar and beat for about 1 minute until well blended. Add egg and beat for another 2 minutes until light and fluffy. Beat in yogurt until mixed.
Add all sifted flour add gently stir until is just smooth - it will be pretty stiff. Divide batter evenly among muffin pans - set aside.
Combine all topping ingredients in a bowl of a food processor or chopper and pulse until everything is blended to resemble coarse crumbs. Sprinkle the mixture over the batter in muffin cups and gently press in.
Bake 25-35 minutes (depending on what size you used) or until topping is lightly browned. Cool on wire rack.
**I printed out this template here and just trimmed the top and hole punched some little holes in them, and then wrapped and taped them up :)
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Snickerdoodle cake

2011-03-26T11:36:00.003-05:00

Saw this cake over at Recipe Shoebox and it looked so sweet that I couldn't even turn them into cupcakes. It had to be a cake! It was delicious, including the frosting. It tasted exactly like something Granny would of made....super nice.

Cake:
1 box yellow cake mix
1 c milk
1/4 c melted butter
1/2 c applesauce
3 lg eggs
1 tsp vanilla extract
2 tsp cinnamon

Preheat oven to 350º, mix ingredients and pour into greased cake pans. Bake about 25 minutes or until they start to turn golden brown and toothpick inserted in center comes out clean. Set aside to cool.

Now you can make your frosting.
Frosting:
1/2 c butter
4 oz cream cheese
3 1/4 c powdered sugar
3 tbsp milk
1 tsp vanilla
1 tsp cinnamon
Mix butter, cream cheese,vanilla, cinnamon and milk until creamy. Slowly add your powdered sugar until you have a nice smooth frosting. Next time I will double the frosting...it was that good.

Turn out your cake layers and frost each one. Sprinkle the whole thing with cinnamon sugar. Refrigerate for about 1 hour. Enjoy :)
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