The Sugar Queen

Monster Cookies

2011-12-22T09:04:00.000-06:00

I'm sure everyone has seen or tried a Monster cookie before. These are pretty versatile and you can add just about anything you want ... raisins, (chocolate-covered raisins would be good), nuts, anything that suits you. And they contain no flour!

1/2 cup butter
1 cup sugar
1 1/2 cups brown sugar
1 tsp corn syrup
3 eggs
1 tsp vanilla
1 1/2 cups peanut butter
4 1/2 cups oatmeal
2 tsp baking soda
1 cup semi sweet chocolate chips
1 cup M&Ms

Cream the butter, sugar, brown sugar and corn syrup until well mixed. Beat in the eggs and vanilla. Beat in the peanut butter. Beat in the oatmeal, baking soda, chocolate chips and M&Ms until thoroughly combined. Scoop onto cookie sheets and bake 350 degrees for 9-12 minutes, or until browned. Length of baking time will depend upon the size of the cookie. Larger cookies may take up to 15 minutes. Cool on a wire rack.

Chocolate and Mint Chip Cookies

2011-12-18T16:46:00.002-06:00

I found this recipe on Two Peas and Their Pod. They are very good, and very fudgy. There is no egg, but the dough is not crumbly. Don't use a cookie scoop to scoop out the dough, or else the will turn craggy and look not so appealing. Roll them into balls. No need to flatten them.

1-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup dutch-process cocoa-make sure to use dutch process for a rich/dark flavor
1/2 cup (1 stick) unsalted butter, cubed and room temp
1/2 cup white sugar
1/2 cup dark brown sugar
1-1/2 teaspoons vanilla
1/3 cup milk
1 (12-oz) bag of Nestle Dark Chocolate & Mint Chips (Original recipe calls for Guittard Mint Chips, but I can't find them anywhere, so I used the Nestle chips)

Stir together the flour, baking pwd, salt and cocoa and set aside. Cream the butter and sugars until light and fluffy. Add the vanilla, mixing in well. Add the flour mixture and milk alternately, until combined. Add the dark chocolate and mint chips. Chill for at least 15 minutes. Bake on ungreased cookie sheets 325 degrees for 14 - 15 minutes. Cool completely on the cookie sheet so that they can firm up. Store in an airtight container.

Go check out this giveaway over at TidyMom's

2011-12-14T17:39:00.005-06:00

Cheryl at TidyMom, is hosting a great giveaway of a beautiful 3 1/2 - quart Le Creuset Braiser pan. Go and check it out, and enter for a chance to win this great pan!

http://tidymom.net/2011/le-creuset-giveaway/comment-page-34/#comment-254439

Good luck to all who enter!

Candied Sweet Potatoes

2011-11-23T15:22:00.001-06:00

8 medium sweet potatoes (or 2 cans)
1/3 cup brown sugar
1/4 cup butter
1/2 tsp salt

3/4 cup mini marshmallows

Prepare, cook sweet potatoes until tender. Drain, peel and cut into 1/2" slices and place into a greased 1 1/2 quart casserole dish. Layer 1/2 of each of the first 4 ingredients. Repeat layers. Bake uncovered, 375 degrees 30 - 40 minutes or until glazed. Sprinkle with the marshmallows. Bake 5 minutes or until browned.

Italian Roast Beef Sandwiches

2011-10-28T16:48:00.000-05:00

First, a little rant .... My camera sucks! It devours batteries like you would not believe! I put brand new batteries in it, and can take maybe one picture, and then the batteries die! I am not kidding. Other times, they will last accordingly. So for now, I will have to post recipes without any pictures. Can anyone recommend a good camera for not a lot of money?

Now onto the recipe: I combined two recipes for this one. It's very versatile and you can make it as spicy as you'd like. This can be made in the crock pot, on top of the stove, or in the oven.

Printable Recipe

a 3-4 pound chuck roast, trimmed of fat
a bit of olive oil
dried thyme leaves
dried oregano leaves
dried basil leaves
salt
pepper
1 can Swanson Beef broth
1/2 to 1 whole (14 1/2 oz) can diced tomatoes, undrained
1/2 cup water
1 bay leaf
1/2 tsp dried red pepper flakes, or more if desired
beef boullion granules, optional

Brown the roast in a heavy skillet in a bit of olive oil on both sides. Sprinkle on the thyme,oregano, basil, salt and pepper (enough to cover the surface of the meat) on both sides and brown again on both sides, for just about a minute, or so. Place roast in a crock pot. Pour the beef broth, tomatoes and water into the skillet and bring to a boil. Use a rubber spatula and scrape the bottom of the pan, scraping up the browned bits of meat. Pour over the meat in the crock pot. Add the bay leaf and red pepper flakes. Cover crock pot and cook on LOW for 8 hours, or HIGH for 5 hours; or until meat is tender. Turn roast over halfway through cooking. When meat has finished cooking, shred it using two forks and then return it to the broth in the crock pot. If you want a beefier flavor, add the beef boullion - maybe a tsp. Serve on buns or kaiser rolls with the broth on the side for dipping your sandwiches into.

To cook on the stovetop, simmer in a covered pan for about 2 hours.

To cook in the oven, cook in a covered roasting pan at 300 degrees for 5 hours.

Crock Pot Chili

2011-10-25T15:26:00.002-05:00

Have you tried any of the new McCormick Slow Cookers Seasoning mixes? I've only tried two so far, but they are pretty tasty! If you don't like your chili spicy, add 1-2 cans of tomato paste.

Printable Recipe

1 pkg McCormick Slow Cookers Chili Seasoning mix
2 lbs hamburger
2 (14 1/2 oz) cans diced tomatoes, undrained
2 (16 oz) cans kidney beans, drained and rinsed
1 (15 1/2 oz) can tomato sauce
1-2 (6 oz) cans tomato paste, optional

Brown the hamburger and drain. Place in crock pot, and add the remaining ingredients. Stir well and cover. Cook on LOW for 8 hours, or on HIGH for 4 hours. Stir well before serving.

Apple Crisp

2011-10-24T16:36:00.001-05:00

Printable Recipe

2 cups brown sugar
1 1/2 cups flour
1 1/2 cups oatmeal
1-2 tsp salt
1 cup butter, cut into small chunks

6 cups peeled and cored apple slices
1 cup granulated sugar
4 tsp cinnamon

Mix the brown sugar, flour, oatmeal, salt and butter until resembles coarse crumbs. Press 1/3 of this mixture into a greased 9 x 13" pan.

Peel, core and thinly slice apple. Place in a large bowl, and add the sugar and cinnamon. Stir until well coated. Layer the apples over the crust in the pan. Top with the remaining 2/3 of the crumb mixture. Bake 375 degrees for 40 - 45 minutes, or until the apples are tender and the crust, golden brown.

Good & Easy Beef Stew

2011-10-15T19:44:00.000-05:00

Printable Recipe

This is a very good recipe. The extra ingredients of lemon juice, allspice and Worcestershire give it a different flavor from your traditional beef stew recipes. Try it - you won't be disappointed!

2 lb stew meat, or chuck roast cut into 1" cubes
paprika, optional
4 cups hot water
2 tsp beef bouillon granules
1 tsp lemon juice
1 tsp Worcestershire sauce
1 bay leaf
1/2 - 1 tsp salt, or more, to taste
1/4 pepper
pinch allspice
1 tsp sugar
1 medium onion, cut up
6 carrots, peeled and thinly sliced
3-5 potatoes, peeled and cut up

Brown the meat in a bit of oil in a heavy skillet. Do this in batches, if necessary. Drain. Add the water, bouillon, lemon juice, Worcestershire sauce, bay leaf, salt, pepper, allspice, sugar and half of the onion. Bring to a boil and cover. Reduce flame and simmer for 1 hour 45 minutes, or until the met is almost tender. Add the vegetables and bring to another boil. Cover and simmer for another 20 - 30 minutes, or until the vegetables are tender. Thicken for gravy with a mixture of flour and cold water.

Additional bouillon may be added, if you want a beefier flavor.

Crispy Oven-Roasted Potatoes

2011-08-08T13:20:00.001-05:00

Printable Recipe

I've discovered this recipe for Roasted Potatoes in Cooks Country Magazine quite a while ago, and they are very, very good. The cornstarch is what helps to make these so crispy. I use new potatoes, the little red ones, but the large red potatoes should work just as well.

2 lbs large red potatoes (I use new potatoes) scrubbed, dried and each cut into 8 wedges (I just cut into smallish chunks)
1 tbsp cornstarch (This is key to them turning out so crispy)
1/2 tsp garlic pwd (I'm not real fond of garlic, so I don't add it)
3/4 tsp salt
1/4 tsp pepper
3 tbsp vegetable oil

1 tbsp butter
1 large clove garlic, minced
1 tsp minced fresh parsley
1/8 tsp grated lemon zest

1. Adjust the oven rack to upper-middle position, place a rimmed baking sheet on rack, and heat oven to 450 degrees.

2. Meanwhile, toss potatoes, cornstarch, garlic pwd, salt and pepper together in a large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around the edges, about 30 minutes.

3. While potatoes roast, mix butter, garlic, parsley and lemon zest together in a medium bowl. Remove baking sheet from oven and, using a metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 - 15 minutes.

4. Transfer potatoes to bowl with the butter and toss until evenly coated. Season with additional salt and pepper.

Note: I do not use the flavored butter at all, but just serve them as is.

BBQ Pulled Pork Sandwiches

2011-07-11T08:12:00.003-05:00

My sister told me about this recipe and I made them yesterday. They are very good, and quite easy to make. It uses a seasoning packet and is made in the crock pot, so the meat turns out very tender. You could easily use your own homemade sauce, or a bottled one, but this is very good, too. It has a nice, smokey flavor to it.

Printable Recipe

3 pounds boneless pork shoulder, well trimmed of fat (I used a boneless pork loin roast)
1 pkg McCormick "Slow Cookers BBQ Pulled Pork Seasoning"
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup apple cider vinegar

Place pork in crock pot. In a bowl or saucepan, mix together the seasoning packet, ketchup, brown sugar and vinegar and pour over the roast. Cover. Cook on LOW for 8 hours, or on HIGH for 4 hours. Remove pork from crock pot and using two forks, shred meat. Return meat to crock pot and continue cooking for about 5 - 10 minutes to heat the meat back up. The sauce is quite thin, so you may want to add a little bit of bottled bbq sauce if you desire a thicker sauce. However, if allowed to sit for several minutes, the meat will absorb much of the sauce. Serve on buns.

The roast I had was closer to 5 pounds, so I cut it down to 3 pounds. If your roast is larger, you will need to cook it longer than the specified time.

Lunch Lady Peanut Butter Cookies

2011-06-14T11:21:00.001-05:00

Printable Recipe

I browse a lot of cooking blogs and recently found this recipe on
Elle's New England Kitchen. These cookies are very good! They stay soft and still taste fresh, even a few days later! I cut the recipe in half, and they still made quite a few cookies. You mix together a mixture of butter, peanut butter, and honey that you then add to the cookie dough.

Note: The recipe calls for 4 oz. of honey in the peanut butter mixture, and I wasn't sure if it means by weight or by volume, and if it even makes a difference in the way you measure it out. I will have to contact Elle and ask her. I did measure it by weight and the peanut butter mixture seemed a little runny, but in the end, the cookies still tasted great. However, they did seem a little on the thin side and I had to cool them completely on the cookie sheets before removing them. Maybe next time I will use a measuring cup instead of weighing it, and see if that makes a difference. Perhaps chilling the dough before baking will help, too.

I divided the dough in half and used Reeces Pieces in half, and milk chocolate chips in the other half. These are definitely a new favorite!

See the original recipe here.

2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temp
1/4 cup shortening, room temp
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Peanut butter mixture (see below)
1/2 (10 oz) bag Mini Reese's Pieces

Peanut Butter Mixture
1 cup peanut butter
1/4 cup butter, room temp
2 oz honey

Mix together the peanut butter mixture and set aside.

Mix together the flour, baking powder, baking soda, and salt and set aside.

In a large bowl, cream the 3/4 cup of butter, shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs, beating well after each one. Add the vanilla and the peanut butter mixture. Add the flour mixture in thirds and beat on low speed until mixed in.

Roll into large balls and bake 350 degrees for 9-11 minutes, depending on the size of the ball of dough. Do not over bake. Remove from oven when lightly golden brown. They will set up nicely as they cool. Cool a few minutes on the cookie sheets before removing to a cooling rack to cool thoroughly. Store in an airtight container.

Easy Chicken Tacos

2011-06-04T20:04:00.003-05:00

Printable Recipe

This recipe comes from Cooks Country, the August/September, 2009 edition. As soon as I saw this recipe, I knew I wanted to make them. The recipe calls for canned chipotle chilies in adobo sauce. You can find them in the ethnic section of your grocery store. I've never used them before, so I didn't know what to expect. They have a kick to them, but not too spicy, and the sauce has a nice, smokey flavor to it. These tacos are simple to make and can be ready in under 30 minutes (or so). Next time, I might even double the sauce because I used about 1 1/4 pounds of chicken, rather than the 1 1/2 pounds called for and the sauce gets completely absorbed by the chicken; it would be nice if there were some extra.

3 tbsp butter
4 garlic cloves, minced (I did not use)
2 tsp minced canned chipotle chilies in adobo sauce
1/2 cup orange juice (not frozen concentrate)
1 tbsp Worcestershire sauce
3/4 cup chopped fresh cilantro, divided
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tsp prepared yellow mustard (I am not a fan of mustard, and even though this is such a small amount, I could still taste it, so I may not use it next time - I don't think it would be missed)
salt and pepper, to taste

12 (6-inch) flour tortillas

Warm the flour tortillas, wrap in foil and place on a baking sheet. bake in 350 degree pre-heated oven for about 15 minutes. (Do this, as they get nice and warm and steamed and it tasted better than if they are warmed in a skillet on the stove, or even eaten cold.)

To poach the chicken, melt the butter in a large skillet over medium-high heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire, and 1/2 cup of the chpd cilantro and bring to a boil. Add the chicken and simmer, covered, until meat registers 160 degrees on a meat thermometer, about 10-15 minutes, flipping chicken over halfway through cooking time. Transfer to a plate and tent with foil.

Increase heat to medium-high and cook until liquid is reduces to 1/4 cup, about 5 minutes. Off heat, whisk in the mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining 1/4 cup chpd cilantro and toss until well combined. Season with salt and pepper.

Serve with shredded lettuce and chpd tomatoes, grated cheese, and sour cream. If you like, add a little additional chpd chipotle chilies, as well.

UPDATE:
I just made these again for a second time, and I did just a couple of minor things differently: I pounded the chicken into an even thickness, which really helped them to cook more evenly; so they turned out more tender than they did the first time around.

Secondly, I doubled the sauce and did not add the mustard. I did not reduce the sauce before adding the shredded chicken, but I added it immediately. I then let it all cook a few minutes uncovered, until the sauce was thickened and absorbed by the chicken.

Certainly, add the mustard if you want - I just don't like the taste of it and I didn't miss it any (but then why would I? :] )

Rosemary Sirloin Steak

2011-05-27T13:07:00.003-05:00

I made this steak again a few weeks after posting this recipe, so I wanted to post a photo of the entire steak.

I made this steak for Mother's Day, and it was excellent! I've always marinated sirloin steak in a Teriyaki marinade, but I wanted to do something different this time. I wanted something that would add a little flavor though, so I searched the web and I found this wonderful website called Grilling Companion. Check it out. You will find a wealth of information and recipes. One thing, is that because my steak was so thick, I had to grill it much longer than is called for on the website. It turned out very flavorful and juicy, and with grilling season coming up, you must try it! It would make a wonderful meal for Memorial Day!

By the way, I served the steak with onion rings that I bought at Sam's Club. A box is quite expensive, but you do get a LOT of onion rings, packaged in 5 separate bags inside the box, so in the long run, it is worth it. Even though I just bake them, and don't deep-fry them, they still taste like what you'd get at a restaurant.

For the steak recipe, click Here

Hawaiian BBQ Shredded Chicken Sandwiches

2011-05-03T18:19:00.001-05:00

Printable Recipe

I found this recipe on Tasty Kitchen, and also from My Retro Kitchen and they really are very good. I've made a bbq chicken sandwich before, but wanted to try a different recipe. These are very easy to make. I followed Aime's suggestion to use just half a can of pineapple, and I'm glad I did. If you want to use a whole can of pineapple, I would suggest using a bold and spicy BBQ sauce. It so happens that I bought the same sauce that Aime used when she first made these sandwiches (Sweet Baby Ray's - Original), and I found it to be a little bland. I did have another bottle of Sweet Baby Ray's Hickory and Brown Sugar BBQ Sauce, and ended up adding the whole bottle. Next time though, I will try a different sauce. At any rate, this is a very tasty sandwich and it makes a lot.

3 to 3 1/2 lbs of boneless, skinless chicken breasts and thighs

chopped onion (I did not use the onion, because my kids wouldn't eat it if I had)

1/2 to 1 whole can of crushed pineapple (I used half a can)

1 bottle BBQ Sauce

Hamburger Buns

Place the chicken in the crock pot and pour the pineapple over the chicken and pour the BBQ sauce over all. Cover and cook on high for 4-6 hours. An hour before it is done, take the chicken out and shred it and put back in the sauce in the crock pot, so the chicken can absorb the sauce. Be sure to cook it long enough so that the chicken is tender. Serve on hamburger buns.

Mandarin Orange & Almond Salad

2011-04-03T20:12:00.001-05:00

Printable Recipe

This is a very tasty salad. The caramelized almonds are really what make this so good. It is quick and easy. Just do not add the dressing until just before serving, otherwise it will become soggy.

Salad
1/2 head inceberg lettuce, or hearts of romaine (I used hearts of romaine)
1 tbsp chpd fresh parsley (I did not use)
2 green onions, thinly sliced
1 can (chilled) mandarin orange slices, drained

Combine the salad ingredients in a chilled bowl, cover and refrigerate until ready to serve.

Dressing
1/2 tsp salt
2 tbsp sugar
2 tbsp cider vinegar
1/4 cup vegetable or canola oil

Combine the dressing ingredients and set aside until ready to serve. Toss salad with the dressing and either top with the caramelized almonds or serve alongside.

Caramelized Almonds
2 tbsp granulated sugar
1/4 cup sliced or slivered almonds

In a dry skillet, combine the sugar and almonds and turn burner onto medium to medium-low. Stir until the sugar is melted, and caramelizes and browns the almonds. Stir frequently. You want to have the burner on high enough that it will melt the sugar. Once it starts melting, the almonds will brown quickly, so keep a close eye on them. You may want to turn the burner down a little as they begin to caramelize. Place on a wax paper-lined plate and allow to cool. Break apart.

Quick Chicken Parmesan

2011-03-19T20:50:00.003-05:00

Adapted from Fine Cooking

Printable Recipe

This recipe comes from a Fine Cooking magazine, and I've been wanting to try it ever since I saw it. I made it tonight, and it is delicious! Panko bread crumbs make for a very crisp crust, and fresh Mozzarella and Parmesan cheeses, make all the difference in the world, particularly the fresh Mozzarella. You should be able to find it in almost any larger grocery store. Look in or near the Deli department. You should be able to find Panko crumbs with the other dry bread crumbs, probably in the baking aisle and if not there, check the ethnic foods section (they are a Japanese-style bread crumbs).

5 boneless, skinless chicken breasts, pounded to an even thickness
1/2 cup flour
salt
pepper
2 eggs
1 tbsp water
1 1/2 cups Panko bread crumbs
about 5 tbsp olive oil, more if needed
4 oz fresh Mozzarella cheese, thinly sliced, more if desired
1/4 cup fresh Parmesan cheese, grated on a small box grater

Sauce

(I used doctored-up Ragu sauce, but only because I didn't have the tomatoes on hand. I will definitely try making this sauce the next time I make these.)

1 (15-oz) can crushed tomatoes, preferably Muir Glen fire-roasted crushed tomatoes
1 tbsp olive oil
chpd onion, optional
2 medium cloves garlic, finely chpd, optional
1/4 tsp salt
1/4 cup packed fresh basil, chopped (1/2 oz)

Mix the flour, salt and pepper together on a plate. In a shallow bowl, beat together the eggs and water. In another shallow bowl, pour in the Panko bread crumbs.

Between 2 sheets of waxed paper, pound the chicken breasts to an even thickness, about 1/2 inch. This will make them quite large, depending on the size of the breasts.
Dip the breasts in the flour mixture, coating both sides. Dip them in the egg mixture, coating them on both sides. Then dip them in the bread crumbs, coating them on both sides and pressing down the bread crumbs on both sides.

Brown the breaded chicken in a heated skillet in the oil, one at a time. Use about 1 tbsp of oil for each breast. Brown well on both sides. You can brown them until they are almost cooked through, and have a shorter baking time; or you can brown them just until browned and bake them longer. I did the latter, and ended up having to guess how long to bake the chicken, but they still came out very moist and delicious. Repeat the browning process with each chicken breast, adding about 1 tbsp of oil for each one.

Place the chicken on a rack inside a large roasting pan that is lined with foil. At this point, I grated some fresh Parmesan cheese on top of the chicken, thinking they would bake through more quickly than they did. Since the chicken took longer than I thought, the cheese ended up browning, but this may have contributed to the crispness of the breading - which ended up being very good. You could wait until the chicken is closer to being done, to add the Parmesan cheese.

Bake 425° for about 20 - 25 minutes, depending on the size of the chicken pieces. About 5 - 7 minutes before the end of cooking time, place the fresh Mozzarella cheese on each piece of chicken and continue baking until the cheese is melted. It does not need to brown.

Spoon some of the sauce over the chicken, just before serving and then top with some more freshly grated Parmesan cheese.

If you brown the chicken in the skillet until they are cooked about halfway through, the baking time may take as little as 5 -7 minutes, according to the recipe. If this is the case, top right away with the fresh cheeses before baking.

Serve with cooked thin spaghetti noodles and a nice, crusty bread and a crisp green salad and you will have a most, delicious meal!

For the Sauce
In a clean skillet, over medium heat, saute the onion and garlic in 1 tbsp olive oil, stirring often, until onion is tender and slightly browned about 3 - 4 minutes. Stir in the tomatoes, stirring occasionally, until thickened, 4 - 5 minutes. Remove from heat and stir in the fresh basil. Serve the sauce over the chicken.

Breaded Pork Chops

2011-03-18T11:22:00.002-05:00

Printable Recipe

So easy and so moist! I didn't really follow any recipe and didn't measure anything, either, but I'll give you approximate amounts. I used plain bread crumbs, but next time I will use Italian bread crumbs for the added flavor. If you're able, bake them on a rack in a roasting pan so they will brown on both sides and remain crisp.

6 - 7 boneless pork chops, about 1/2" thick
1/2 cup flour (or more, if needed) seasoned with salt, pepper, and paprika
3 eggs
2 tbsp milk
1 - 2 cups dry bread crumbs (I used plain, but net time will try Italian bread crumbs - I might even add some Italian seasoning to the bread crumbs, as well)

a little olive oil

On a plate, mix together the flour,salt, pepper and paprika. Set aside. Beat together the eggs and milk in a shallow, large bowl and set aside. Place the dry bread crumbs on another plate and set aside.

Dredge the pork chops in the seasoned flour, coating both sides well. Dip in the egg mixture, coating both sides then dip them in the dry bread crumbs, coating both sides well.

Fry the pork chops in a little bit of oil in a heated skillet, just until browned on both sides. This will only take a few minutes. Place the chops on a rack in a roasting pan and bake 375° for about 15 - 18 minutes, or until no longer pink in the middle. The thickness of your chops will determine how long they need to bake. Turn them over halfway through baking so both sides brown evenly.

Spice Cake with Spiced Vanilla Buttercream

2011-03-09T13:02:00.001-06:00

This is a dense and spicy cake that is so good! It is somewhat a lengthy process to make, but it is so worth it! You can top it with a cream cheese frosting, or use a regular Vanilla Buttercream as I've done below.

Adapted from Cook's Illustrated

Printable Recipe

Cake
2 1/4 cups all-purpose flour, plus extra for dusting the pan
1 tbsp ground cinnamon
3/4 tsp ground cardamom
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground nutmeg
16 tbsp butter (2 sticks), divided
1/2 tsp baking pwd
1/2 tsp baking soda
1/2 tsp table salt
2 large eggs, plus 3 large egg yolks, room temperature
1 tsp vanilla extract
1 3/4 (12 1/4 oz) granulated sugar
2 tbsp molasses
1 tbsp grated fresh peeled gingerroot
1 cup buttermilk, room temperature

Preheat oven to 350 degrees. Grease and flour a 9 x 13" pan. Combine the spices in a small bowl and reserve 1/2 tsp for the frosting.

Heat 4 tbsp of the butter in a small skillet or saucepan over medium heat until melted. Continue to cook, swirling pan constantly, until butter is lightly browned and has a faint nutty aroma, about a couple of minutes. Add the spices and continue to cook, stirring constantly, for 15 seconds. Remove from heat and let cool to room temperature, about 30 minutes.

Whisk flour, baking pwd, baking soda, and salt in a medium bowl and set aside. In another bowl, gently whisk together the eggs, egg yolks and vanilla and set aside. With an electric mixer, cream the remaining 12 tbsp butter with the sugar and molasses at medium-high speed until pale and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add the cooled butter and spice mixture, grated ginger, and half of egg mixture; mix for about 15 seconds. Add the remaining egg mixture and beat for another 15 seconds. Scrape down sides of bowl.

On low speed, add one-third of flour mixture and half of the buttermilk, mixing just until incorporated, about 5 seconds. Add half of the remaining flour mixture, with remaining buttermilk and mix until incorporated, another 5 seconds. Add the remaining flour mixture and mix for about 15 seconds. Fold batter once or twice with a rubber spatula to incorporate any remaining flour.

Pour batter in prepared pan and run a knife through the batter and then lightly tap bottom of pan on counter-top a few times, to remove any air bubbles.

Bake 130 degrees, about 32-37 minutes, or until toothpick comes out clean. Cool cake on a wire rack and frost.

Frosting
1/2 cup butter, softened
2 cups pwd sugar
reserved spice mixture
1 tsp vanilla
1 1/2 tbsp milk or more, if needed

With an electric mixer, cream butter until light and fluffy. Add the pwd sugar and beat until light and fluffy. Add the remaining ingredients and beat until smooth.

If you prefer a Cream Cheese Frosting:
8 oz cream cheese, softened
5 tbsp butter, softened
1 1/4 cups pwd sugar
reserved spice mixture
1/2 tsp vanilla

With an electric mixer, cream the cream cheese until smooth, then add the butter and beat until smooth. Add the remaining ingredients, beating until smooth.

Overnight French Toast Ham (and Cheese) Sandwiches

2011-02-24T10:10:00.001-06:00

Printable Recipes

These sandwiches are so easy to make and are pretty versatile as well. You can add cheese, sliced tomatoes, anything that you like! Make as many or as few of these as you need to.

4 slices bread
softened butter
thinly sliced ham (I use ham from the deli)
thinly sliced cheese, any kind, optional
2 or 3 eggs (I use about 1 egg per sandwich, adding one extra egg for every two sandwiches being made. Sometimes I use 2 eggs per sandwich, depending on the size of the bread slices)
2 to 3 tbsp milk (just eye-ball it, about 1 tbsp per egg)
a little salt

Butter one side of each slice of bread, like you would for a grilled cheese sandwich. Spray a baking dish with cooking spray. You don't want a lot of extra space between the sandwiches, so make sure you use a small enough baking dish. Place the bread buttered sides down, and place the sliced ham on top of the bread, and then top with the other slices of bread, buttered sides up. In a bowl, beat the eggs and milk and salt together and pour over the sandwiches. Cover the dish with foil or plastic wrap and refrigerate overnight or for at least 8 hours. Bake uncovered at 350 degrees until browned, about 30 - 35 minutes. I usually flip the sandwiches over halfway through baking so they brown evenly on both sides. Serve with maple syrup.

Lemon Sugar Cookies

2011-02-22T11:15:00.001-06:00

So it gas been a very long time since I've last posted. That's what happens when life suddenly gets so busy! Hopefully I will be able to post more often from here on out.

Printable Recipe

These are very good. The dough is somewhat dry and crumbly when you are making them, so you wouldn't want to leave the dough in the refrigerator, but once baked, they are a crunchy cookie. A nice twist on the traditional sugar cookie.

Cream:
2 cups granulated sugar
1/2 cup canola or vegetable oil
1/2 cup butter, softened

Add:
3 egg yolks, one at a time and blend well
2 tsp pure lemon extract

Stir in:
2 cups flour
1 tsp baking soda
1/2 tsp cream of tartar
2 tsp salt

Mix well. Roll into balls the size of a walnut and roll in sugar. Bake on parchment-lined cookie sheets at 300 about 20 minutes, or until lightly browned.

Lemon Pork Chops

2011-01-17T16:03:00.001-06:00

These pork chops are so moist and flavorful, with the addition of a lemon slice on top of each chop as it bakes. Be sure to save the juices that develop when they are done baking, and add it to the packet of gravy that you will make. You can certainly make a gravy from scratch, but for the sake of convenience, I use a gravy packet.

Brown the pork chops in a hot skillet in a little olive oil. Brown them well. Sprinkle with salt and pepper on both sides. Place in a lightly greased 9 x 13" pan and top, in this order, with a thin slice of onion, a thin slice of lemon, 1 tbsp of brown sugar, and 1 tbsp of ketchup.

Bake the pork chops at 350 degrees, covered, for 30 minutes and then another 30 minutes, uncovered. Place the chops on a plate or in another pan.

See those wonderful juices? Save them, because they are very, very flavorful! I even put some extra onion and lemon slices next to the pork chops before baking, so I had even extra juices. I didn't end up using all the juice in the gravy, because it would have made the gravy too thin.

Prepare the gravy mix according to package directions and add some of the extra juice leftover from the pork chops. I made only one gravy packet.

Voila! A delicious meal!

Printable Recipe

4 pork loin chops, boneless - 3/4" thick
The chops I used were an inch thick, at least
4 thin slices onion
4 thin slices lemon
4 tbsp brown sugar
4 tbsp ketchup

a little olive oil
salt and pepper

1 packet of McCormick Pork gravy mix

Brown the pork chops in a heated skillet in a little bit of olive oil. Brown them well on both sides. Sprinkle with salt and pepper on both sides. Place in a lightly greased 9x13" pan. In this order, top each chop with a thin slice of onion, then a thin slice of fresh lemon, then 1 tbsp brown sugar, and finally, 1 tbsp ketchup. Cover pan loosely with foil and bake at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes. Remove the pork chops to another plate and save the juices.

Prepare a packet of Pork gravy according to package directions. Add as much of the juices to the gravy as you would like.

Classic Cake Doughnuts

2010-12-24T15:59:00.002-06:00

I have been making these doughnuts for about 38 years, every year, for Christmas morning! I started out by helping my mother when I was 10 years old, then somewhere along the way I took over making them all together. I've made them ever since - although I may have bowed out making them the year I had my first baby, since he was born on December 8th. We used a different recipe in the beginning, but I like this one better. I usually make a quadruple batch, and have enough left over to freeze and to enjoy for a few weeks after Christmas.

A few tips I've found over the years is that they are so much easier to make when using an electric deep fryer, rather than a pan on top of the stove. Using a deep fryer makes it much easier to regulate the temperature of the oil throughout the cooking process.. You want to make sure you put the doughnuts in the oil when it is at 375 degrees. If the oil is too cool, they will absorb too much oil. If the oil is too hot, they will brown too quickly on the outside and be doughy on the inside. Be sure to roll out the dough as directed, at a 1/2" thickness. You don't want the dough too thin, or too thick.

I cut out a bunch at a time and place them on a cookie sheet lined with parchment paper. I use parchment paper as opposed to waxed paper, because the dough will end up sticking to the waxed paper. However, if you do use waxed paper, sprinkle it with a little flour first. When you drop them into the hot oil, be sure not to get too much of the flour in the oil, otherwise the flour will burn.

I use canola oil to fry them. I used to use shortening, but I like using canola oil better. In mixing the dough, I mix together a double batch at a time. Then if making a quadruple batch, I change the oil after finishing the first double batch. Otherwise, the oil gets too many burned bits in it and is difficult to continue using. This year though, I only made a triple batch and I did not change out the oil. I just had to add a little bit of oil towards the end, and it was ok. When you take the doughnuts out of the hot oil, drain them on paper towels.

When I serve them, I keep bowls of powdered sugar, and a mixture of sugar and cinnamon alongside for rolling them in.

Here are the steps:


Mix together the dry ingredients.


Mix together the liquid ingredients.

Make a well in the center of the dry ingredients and mix in the liquid ingredients. Mix with a large spoon, just until dry ingredients are moistened. Chill dough while you bring the oil up to temperature.

Take out a portion of the dough and on a floured surface, sprinkle the dough lightly with flour and knead the dough for a minute or two.


Roll out into a 1/2" thickness.

Using a doughnut cutter, cut out the doughnuts.


Place on a tray lined with parchment paper.


Fry the doughnut holes for about 2 minutes, or a little longer, at a temperature of 375 degrees. While they are in the oil, turn with a slotted metal spoon. In my fryer, I do a total of 12 doughnut holes at a time.

Fry the doughnuts for 1 1/2 minutes per side, for a total of 3 minutes. In my fryer, I fry four doughnuts at a time.

Drain on paper towels.


If desired, roll them in powdered sugar, or a mixture of sugar and cinnamon. Store the doughnuts in a covered container or plastic ziplock bags.

Printable Recipe

This recipe is for a single batch.

4 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 cup buttermilk
1/4 cup margarine or butter, melted, or 1/4 cup oil (I use butter)
1 tsp vanilla
2 eggs, beaten

oil for deep frying (I use canola oil)

In a large bowl, combine the flour, sugar, baking pwd, baking soda, salt and nutmeg. Stir well to combine all the ingredients. Stir in the remaining ingredients, except the oil for frying, just until dry ingredients are moistened. If desired, refrigerate the dough for easier handling.

Fill a large saucepan or electric skillet 2/3 full with oil. Heat to 375°. On a floured surface, knead the dough for 1 -2 minutes, or until no longer sticky. Roll out half the dough at a time to a 1/2" thickness; cut with doughnut cutter. With a metal spatula, slip the doughnuts into the hot oil. Fry doughnuts and holes 1 to 1 1/2 minutes on each side, or until deep golden brown. Drain on paper towels. If desired, roll doughnuts in powdered sugar or granulated sugar, cinnamon-sugar mixture, or drizzle with a glaze.

Makes about 30 doughnuts

Colonial Easy Cookies

2010-12-23T19:28:00.001-06:00

Printable Recipe

I don't know if this recipe really dates back to the Colonial times but without the addition of an egg, they make a very crisp cookie. They're very good.

2 cups butter (you may use half margarine, if you desire)
2 cups sugar
2 cups flour
2 tsp baking soda
4 cups oatmeal

Cream butter and sugar until fluffy. Beat in the flour and soda. Stir in the oatmeal. You may have to stir in the last bit of oatmeal with a spoon, unless you have a powerful mixer. Dough will be very thick. Roll into 1" balls and bake on ungreased cookie sheets, 350 degrees for 10 - 13 minutes or until lightly browned. These cookies will flatten themselves. If you want to add peanuts, just press a few onto the top of the rolled ball of dough, since they are a little on the crumbly side before baking.

Let cool on the cookie sheets for a few minutes before removing to a wire rack to cool completely. Store in an airtight container.

Stuffed Pasta Shells

2010-12-15T12:32:00.001-06:00

This is one of my son's favorite meals. It's a little putsy to make, but it is very good and worth the effort.

Printable Recipe

1 (12-oz) box jumbo pasta shells

1 pound hamburger

chpd onion (optional)

1/2 cup dry Italian-seasoned bread crumbs

1 or 2 eggs, beaten (recipe only calls for one egg, but I like to add two)

2 cups shredded Mozzarella cheese

2 (15-oz) jars spaghetti sauce (I use Ragu that I doctor up with seasonings and a little sugar)

1/2 cup Parmesan cheese

Cook pasta shells according to package directions, making sure they aren't undercooked, drain. Brown the hamburger and onion together in a skillet, drain. Place the hamburger mixture into a bowl and let cool slightly. Add the bread crumbs and Mozzarella cheese. Mix together until well combined. Add the egg(s) and stir until well combined. Pour one of the jars of spaghetti sauce into a greased 9x13" pan. Stuff the pasta shells with the hamburger mixture. You will need approximately 1-2 tbsp per shell. Place stuffed shells in the pan over the sauce. Stuff all the shells, and if you have any of the hamburger mixture leftover, loosely form into meatballs and stuff in and around the shells. Pour the other jar of spaghetti sauce over all and sprinkle with the Parmesan cheese. Bake uncovered at 400 degrees, for 30 minutes, or until bubbly and cheese has melted and browned.

Brown Sugar-Glazed Bacon-Wrapped Little Smokies

2010-12-09T08:28:00.002-06:00

Ok, for lack of a better title for this recipe, I'll just name them this. These were made by my sister, for a family get-together. They are very tasty, and they couldn't be any simpler to make. They go fast, so you will probably want to double the recipe.

Printable Recipe

1 pkg Hillshire Farms Beef Little Smokies (you can use any brand, and any flavor)
1 pound maple bacon (you can use any brand, and any flavor)
brown sugar (you'll get an even more molasses-y flavor if you use dark brown sugar)

Cut bacon in thirds, cross-wise and wrap a one-third slice around each little smokie and secure with a toothpick. Roll in brown sugar. Place in a baking dish, and bake 375 degrees for 45 minutes.

Blueberry Cheesecake Bars

2010-11-27T12:22:00.001-06:00

These dessert bars are wonderful! Everyone loves them. You could easily use whatever sort of pie filling you'd like. It is best to make this the day before you serve it, so that the cheesecake softens and mellows in flavor. Believe me, it will make a big difference! The original recipe is called a tart, so its filling is very thin. I always double the filling ingredients, and once I even tripled it, which just made it all the more delicious, but usually, I just double it. What is listed below is the doubled version.

It is very simple to make and doesn't take all that long!

Pat your graham cracker crust in a greased 9 x 13" pan and set aside. I lined the pan with parchment paper because the pan is scratched up. It's not necessary and not something I usually do, but it turns out that I liked it better with the pan lined, so I will probably do so next time. But do as you wish.

Beat together your filling and pour over the crust. Bake until filling is set and top is lightly browned. Cool. When it comes out of the oven, it will be real puffed up, but then will deflate as it cools.

Top with pie filling.

Spread Cool Whip on top and refrigerate. Store in the refrigerator.

Printable Recipe

Crust
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup pwd sugar

Mix together in a bowl and pat into a greased 9 x 13" pan. You may line the pan with parchment paper if you wish. What I did was to spray the pan with Pam first, line the pan, then spray the parchment with Pam again. Set pan aside while you prepare the filling.

Filling
2 (8-oz) packages cream cheese, softened
1 cup sugar
4 eggs
2 tsp pure vanilla extract

Topping
1 can Blueberry Pie Filling (you may use whatever flavor you wish - lemon should be real good, though I haven't tried it yet)
1 (12-oz) container of Cool Whip

Beat the softened cream cheese until smooth. Add the sugar, beating until smooth, again. Add the eggs and vanilla, beating until thoroughly combined. Pour over the graham cracker crust. Bake 375 degrees for 20 - 25 minutes, or until filling has set and top is lightly browned. Cool completely on a wire rack. Top with the pie filling, spreading to the edges of pan. Top right away with the Cool Whip, also spreading to the edges of the pan. Refrigerate. Store in the refrigerator. This is best made the day before serving.

Apple Pie Bars

2010-11-21T08:21:00.004-06:00

Being a cold and snowy day, it was perfect weather for making pie. That, and the fact that I have an abundance of apples in my refrigerator. I decided that rather than making traditional pie, I'd make it into bars. I am lousy at making pie crust (which is why I don't make pie very often), and while the crust doesn't look pretty, it sure is tender, flaky and delicious! The glaze is optional.

Printable Recipe

This comes from my Betty Crocker cookbook.

Pastry
1 1/3 cups shortening
3 1/2 cups flour
1 tsp salt
8 - 9 tbsp cold water

Filling
1 cup granulated sugar
1/3 cup flour
1 tsp ground nutmeg ( I added additional nutmeg to taste)
1 tsp ground cinnamon
dash salt
8 cups thinly sliced pared, tart apples (about 7 medium)

3 tbsp butter, cut into small pieces (do this when you add the apples to the pastry)

Glaze
3/4 cup pwd sugar
about 1 tbsp milk
might be good to add a splash of maple extract

Heat oven to 425 degrees.

Combine the sugar, flour, nutmeg, cinnamon, and salt, and then add the apples, stirring until combined. Set aside.

For the Pastry, combine the flour and salt and cut in the shortening until particles are the size of small peas. Sprinkle in the water, 1 tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of the bowl.1 - 2 tsp of water can be added, if necessary. Shape into a ball and divide in half.

Shape each pastry half into a flattened round on a lightly floured surface. Using a flour-covered rolling pin, roll first round into a rectangle, 18x13". Fold pastry in fourths; unfold and ease into an ungreased jelly roll pan,
15 1/2x10 1/2".

Roll second pastry round into a rectangle, 17x12". Fold into fourths, and cut a few slits into the edges so that steam can escape. Pour prepared apples into the pastry-lined pan. Dot with the 3 tbsp butter. Top with the other pastry crust with the slits. Seal and flute the edges.

Bake 425 degrees for about 35-40 minutes until crust is golden brown and juices from the apples begin to bubble through the slits in the crust.

For the Glaze, combine the pwd sugar and milk until desired consistency, and drizzle over the crust.

New York-Style Crumb Cake

2010-11-17T20:24:00.002-06:00

This recipe comes from Cook's Illustrated. I made only a few adjustments to it. The directions say to be sure to use cake flour, or else it will turn out too dry. It only is enough to make a 9" cake pan, so it was almost completely gone after we ate. (We had "breakfast" for dinner!) It's good enough that I'm tempted to make another one, tomorrow morning!

Printable Recipe

Crumb Topping
8 tbsp butter, melted and still warm
1/3 cup granulated sugar
1/3 cup packed dark brown sugar (I used light brown sugar)
3/4 tsp cinnamon (I used 1 tsp, but you could even add a little more)
1/8 tsp salt
1 3/4 cups cake flour
I sprinkled on some nutmeg, when I put the crumb topping on the cake batter

Cake
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp butter, cut into 6 pieces, softened but still cool - not melted at all
1/3 cup buttermilk or plain low-fat yogurt (I used buttermilk)
1 large egg plus 1 egg yolk
1 tsp vanilla extract

For The Topping:
Whisk the butter, sugars, cinnamon and salt together in a medium bowl. Stir in the flour until completely incorporated; set aside to cool to room temperature, 10 - 15 minutes.

For The Cake:
Adjust the oven rack to the middle position and preheat the oven to 325 degrees. Line an 8" square pan with foil, allowing extra foil to hang over the edges of the pan. Lightly coat the foil with vegetable oil spray.
(I skipped the foil step, and obviously, I used a round cake pan ... my square pan is in storage. I must say that I did have a little trouble getting the first piece out of the pan, but that could have been because I did not cool it as long as it says to later on in the directions. So you may want to do the step with the foil.)

Whisk the flour, granulated sugar, baking soda, and salt in a large bowl until completely combined. With an electric mixer on low speed, add the butter 1 piece at a time, beating until the mixture resembles moist crumbs, with no visible chunks of butter remaining, 1 - 2 minutes. Add the buttermilk, egg, egg yolk and vanilla and beat on medium-high speed until batter is light and fluffy, about 1 minute, scraping sides down as needed.

Spread the batter in the prepared pan and smooth the top with a spatula. Break the crumb topping (Which will probably be somewhat hardened at this point, but that is ok) into large pea-sized pieces and spread in an even layer over the batter beginning with the edges and then working toward the center. (There was so much crumb topping, I had to do almost a double layer of it; but that's not a bad thing!) Just be sure not to press the topping down into the batter. I sprinkled the crumb topping with nutmeg.

Bake at 325 degrees until the crumbs are golden brown and a toothpick inserted in the center comes out clean, about 35 - 40 minutes. Cool the cake on a wire rack for at least 30 minutes, remove from pan by lifting the foil extensions. Dust with pwd sugar just before serving.

Ginger Bars

2010-11-07T14:43:00.000-06:00

This recipe is adapted from Fine Cooking. They can be dusted with pwd sugar, or frosted with a Royal Icing. The day I made these happened to be very humid, so the icing never did properly set up. Still, I'm not entirely sure that is the type of icing I was going after. What I was trying for, is the type of frosting that you find on ginger cookies sold at a bakery, but I'm not exactly sure what sort of icing that is. You know, something that hardens? What I'm thinking of is a little sweeter and doesn't taste so much of meringue. Anyways, next time, I will probably use this recipe for the glaze, unless someone can give me a recipe for what it is I'm looking for.

I added extra spices to the bars, and you could probably up the spices even a little more. I'm not a huge fan of honey and I wondered if it would overpower the bars, so I cut down in the amount called for and added an extra 1/2 of a tbsp of sugar. The honey didn't overpower the bars, but I could still taste it. Perhaps next time I might cut down in it even some more. Still though, they turned out very well and were nearly all eaten that night!

2 cups flour
2 3/4 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp plus 1/8 tsp ground cloves
1/4 tsp salt
13 tbsp butter, softened
1 1/3 cups plus 1/2 tbsp sugar
2 tbsp plus 1 1/2 tsp molasses
4 tsp honey
2 extra-large eggs

pwd sugar for sprinkling

Combine the flour, ginger, cinnamon, baking soda, cloves, and salt in a bowl. Mix well and set aside. In another bowl, cream the butter, sugar, molasses and honey for 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour and beat on low speed, until just blended. Spread into a greased 9 x 13" pan and bake, 350 degrees, for 23-25 minutes until the edges just begin to pull away from the sides of the pan and until a toothpick inserted in the center comes out almost clean. Cool completely in pan, on a wire rack. Dust with pwd sugar, or frost with icing of your choice.

As I said, I used a Royal Icing, made from Meringue Powder, following the directions on the side of can. Just be aware that if it is humid, it probably will not properly set up. It will still taste good, but it won't completely harden.

Chex Mix

2010-11-06T16:57:00.001-05:00

Printable Recipe

My kids love this stuff! I usually only make it around this time of the year, because that is when the cereal is on sale. Even when I make a triple batch, it doesn't even last a day. I make it in a huge roasting pan, and you'd think it would be enough to last forever, but not in my house! I do not add the pretzels or peanuts, even though I included them in the recipe. I do add a little extra of the Worcestershire sauce and the salt.

3x's      2x's      1x
1 1/2 cups    1 cup        1/2 cup butter
9 tbsp 6 tbsp 3 tbsp    Worcestershire sauce
6 tsp             3 tsp         2 tsp        (rounded tsp's) seasoned salt (Lawry's)
9 cups           6 cups      3 cups     Wheat Chex cereal
9 cups           6 cups      3 cups     Rice Chex cereal
9 cups           6 cups      3 cups     Corn Chex cereal
3 cups           2 cups      1 cup       broken pretzels
3 cups           2 cups      1 cup       salted peanuts

Preheat the oven to 250°. Melt the butter in a large roasting pan in the oven. Add the Worcestershire sauce and seasoned salt to the pan and stir until combined. Add the cereals, pretzels and nuts and stir until thoroughly coated. Bake 250° for 50 - 60 minutes, stirring every 10 - 15 minutes. Let cool and store in a covered container.

Chicken and Dumplings

2010-10-27T20:42:00.003-05:00

I went to Trader Joe's for the first time ever, today. My sister took me there. I have to say, I love that store! I had always thought it was a real specialty, very expensive store, but I discovered that the prices are really not bad at all! They have some great-looking stuff there. I haven't had a chance to try most of what I bought yet, but my sister vouches for all of it. This story doesn't have too much to do with this recipe, other than I bought the broth there and the chicken, as well. While this recipe is a little putzy to make, it is delicious and well worth the trouble! I think the key is in using organic chicken and organic chicken broth. For ease, use canned biscuits for the dumplings. In my opinion, Chicken and Dumplings is the very definition of good, old-fashioned comfort food!

Printable Recipe

3-4 boneless, skinless chicken breast halves (as I said, I think using organic is better)
small amount of canola oil
4 cups chicken broth (this is the brand I used - normally, I'd use Swanson's low-sodium brand, but I like the Pacific brand, better)
2 cups water
1 carrot, peeled and cut in thirds
1 rib celery, washed and cut in thirds
a small chunk of onion
5 tbsp butter
5 tbsp flour
1/2 to 1 full can Campbell's Cream of Chicken soup, optional
rubbed sage, to taste
poultry seasoning, to taste
1 can Pillsbury buttermilk Grand's biscuits (you won't need the entire can)

In a non-stick skillet, lightly sear the chicken breasts in the oil. In a pot, bring the chicken broth and water to a boil. Add the chicken, carrot, celery, and onion. Bring back to a boil and the cover and reduce heat. Simmer for 10 - 15 minutes, or until chicken is tender. Remove chicken and place in a bowl and cover. After they have briefly cooled, cut into chunks and set aside. Discard the vegetables. Bring the broth back to a boil and allow to reduce to 4 -5 cups.

Meanwhile, make a roux of the butter and flour. In a large skillet, melt the butter. Stir in the flour and stir to mix thoroughly. Continue to stir over low to medium heat, for about 5 minutes or until it is a deep golden brown color. You want the flour to thoroughly cook through. It may not be easy to tell by the photo, but it should be about this color:

It will take a while to begin to brown, but once it starts, it will brown very quickly, so stir constantly and keep a close eye on it. When it has sufficiently browned, gradually stir in the broth. The roux may seize up as you add the broth, but it will smooth out as you bring it back to a boil. Season with sage and poultry seasoning. Add salt and pepper, if desired. If you want a thicker gravy, add a couple of heaping tbsp of the Cream of Chicken soup - up to an entire can. You do not need to add milk or water to the soup, just add the soup to the gravy. Season again, if needed.

Open the can of biscuits and cut into quarters, eighths, or even smaller is you want. The key is in not overcrowding the pan. You might only need a little more than half the can. The biscuits will puff up a lot as the cook and if you overcrowd the pan, they will not cook all the way through. If that does happen though, you may pop the pan in the oven at 400 degrees for about 5 minutes or so, to help cook them through and lightly brown them.

To serve, place some of the chicken in a bowl and cover with the dumplings and gravy. You could also add the chicken to the gravy just before adding the biscuits, but you don't want to dry out the chicken while the biscuits (dumplings) cook.

Frankly, I have never had much success in cooking boneless, skinless chicken breasts, without drying them out. That's why I think the organic chicken helps. If any of you have any advice on how to cook them so that they are tender and juicy, please let me know!

Breakfast Pizza

2010-10-25T17:58:00.007-05:00

Printable Recipe

I started making this about 23 years ago, and I made it quite often when my kids were younger. I haven't made it in years ... it was just one of those recipes you sort of forget about, but I'm not sure why. It is very quick and easy to make and it's very good. I know the bacon on the side is a little overkill, and this would be a perfect combination served with blueberry muffins - I just didn't have enough time to make the muffins when I made this. Served with orange juice, and coffee and you have the perfect breakfast or brunch. I probably overcooked this a little bit, so the cheese doesn't have to look as golden brown as it does in the picture when you make it! :]

1 (8-oz) container Pillsbury crescent rolls
1 (10-oz) pkg sausage links (I use Banquet's Brown 'N Serve, Original flavor), cooked according to pkg directions and sliced*
4 oz Monterey Jack cheese, shredded or sliced
4 oz Cheddar or Colby (I used a whole 8-oz pkg of shredded Co-Jack cheese - original recipe calls for all Monterey Jack cheese. I have always done half Monterey Jack and half Cheddar or Colby)

4 eggs, beaten

3/4 cup milk
1/2 tsp salt
1/4 tsp pepper

Generously grease a 9 x 13" pan and lay the crescent rolls flat, pressing the seams together. Layer on the sausages, and then the cheese. Beat together the eggs, milk, salt and pepper. Pour over all and bake 425 degrees for 20 - 25 minutes, or until cooked through and cheese is melted and browned. Do not overbake.

*This would be good with a bulk Italian sausage, browned. You can use any sausage you want, really.

Pumpkin Bars

2010-10-20T15:46:00.001-05:00

Printable Recipe

This is the perfect time of year for these moist and delicious bars!

4 eggs
1 cup vegetable oil
2 cups sugar
1 (15 - oz) can pumpkin puree
2 cups flour
2 tsp baking pwd
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves
1/2 tsp nutmeg

In a large bowl, beat the eggs, oil and sugar. Mix well. Beat in the pumpkin. In another large bowl, combine all of the dry ingredients, stirring to mix well. Gradually beat into pumpkin mixture in 3 or 4 batches. Pour into a greased jelly roll pan. Bake 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool and frost.

Cream Cheese Frosting
8-oz pkg cream cheese, softened
6 tbsp butter, softened
4 cups pwd sugar
1 tbsp milk, or more if needed to make into a spreading consistency
1 tsp vanilla

Beat the softened cream cheese until smooth. Add the butter, beating again until smooth. Gradually add the pwd sugar and milk, beating until you reach the desired consistency. Add the vanilla and mix well. Spread on cooled bars. Store in the refrigerator.

Nut Goodie Bars

2010-10-11T13:44:00.010-05:00

These are the bars that gave me the nickname of "The Sugar Queen". After reading the recipe you'll probably be able to tell why. However, in my defense: I only make them once or twice a year, they make a huge amount since I cut them very small, and I make them at Christmas-time to give away as gifts. They're always appreciated ... or at least I'm told so! They taste pretty close to the real thing, too! Just in case you're thinking "No way, could I use that much pwd sugar in the filling!" ~ you can use less, and I have; it will be softer, is all. So feel free to adapt this recipe as you see fit. Oh, and you can easily make these without the nuts, too, as seen in the bars pictured on the right.

Printable Recipe

1 (12-oz) pkg milk chocolate chips ... I 'll use 1 1/2 pkgs of chocolate chips

1 (12-oz) pkg butterscotch chips ... I'll use 1 1/2 pkgs of butterscotch chips

1/2 cup peanut butter ...

I'll use up to 1 1/2 cups, since original recipe calls for 2 cups

2 cups salted peanuts

Filling

1 cup butter

1/2 cup evaporated milk

1 (3-oz) pkg Cook & Serve vanilla pudding mix, NOT instant

2 lbs (7 1/2 cups) pwd sugar (may use less)

1 tsp vanilla (I use maple flavoring)

Butter a jelly roll pan. (Note: I line the pan with parchment paper, cutting it down to size, but leaving it long enough on the short sides, so that the bars can be lifted out of the pan. This will make for much easier cutting and removal from the pan.)

In a saucepan, melt together the chocolate and butterscotch chips, over low heat, stirring constantly. Remove from the heat and add the peanut butter, stirring until it is melted and mixture is smooth. Spread half of the chocolate mixture into the bottom of the prepared jelly roll pan. Refrigerate while you prepare the filling. Stir the peanuts into the remaining chocolate mixture and set aside, but keep warm.

In another saucepan, melt the butter. Slowly add the evaporated milk. Stir in the pudding mix. Cook, stirring constantly until mixture is slightly thickened. Do not boil. Remove from heat and stir in the pwd sugar and vanilla. (This step can be done with an electric mixer, to make nice and smooth.) Cool slightly.

Carefully spread the Filling over the chilled chocolate layer. Refrigerate for about 30 minutes. Warm up the remaining chocolate mixture and drop by spoonfuls onto the Filling layer. Spread to cover. Refrigerate until chocolate is set.

Remove the bars from the pan by lifting out by the overhanging parchment paper. If you do not do this, the bars have a tendency to separate when you try to remove them. You can use waxed paper if you don't have parchment paper. Cut into small bars and store in a tightly covered container.

Muddy Buddies

2010-10-04T10:24:00.000-05:00

I think most everyone has made these. They're very good. I hear that they are better if you use the Cinnamon-flavored Chex cereal. I haven't tried those for making these, yet. I know they are good all by themselves, though.

Recipe from Chex cereal

9 cups Rice Chex cereal
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla

1 1/2 cups pwd sugar

Pour the cereal in a large bowl and set aside. In a medium bowl, combine the chocolate chips, peanut butter, and butter. Microwave until the chocolate chips and butter are almost melted. Stir until completely melted. Stir in the vanilla, blend well. Pour the chocolate mixture over the cereal and stir until completely coated. Mix in the pwd sugar, stirring until completely coated. Store in an airtight container.

Salisbury Steak II

2010-10-01T11:24:00.004-05:00

This Salisbury Steak is delicious. It has a nice, beefy flavor.

Printable Recipe

1 lb hamburger
1 egg
1/2 cup dried bread crumbs, or more
(I use soft bread crumbs - 3 slices bread torn into small pieces)
1/2 cup tomato juice
1/2 tsp salt
1/4 tsp pepper

1 pkg brown gravy mix
(Knorr brand is very good. Sometimes I use 2 pkgs gravy mix.)
1 cup water

Combine the hamburger, egg, bread crumbs, tomato juice, salt and pepper. Form into oblong patties and brown in a skillet in a bit of oil. The meat mixture is very soft, so they might break apart somewhat. Let them brown completely on the bottom before flipping them. This will help them to hold their shape. Place patties in a greased 9 x 13" pan.

In a saucepan, combine the gravy mix and water, and bring to a boil. reduce heat a little and cook until thickened, about 2 - 3 minutes, stirring occasionally. Pour over the patties. Bake 375 degrees for about 20 minutes, until no longer pink in the center. You can cover the pan with foil if you'd like, but it is not necessary.

Serve with mashed potatoes, or cooked egg noodles.

Vegetable Beef Soup

2010-09-26T23:22:00.001-05:00

The change in temperatures, for me, has been a such welcome relief! Could be even cooler, in my opinion ~ Now ... I should state that the soup in this photo, is not from the recipe I am posting here. The recipe I used to make this soup is one I had not made in a very, very long time. I recently came upon it in my move and I wanted to try it again. While it is very good, it is not as good as the one I am about to post. Since I don't have a picture of that soup and since it will look basically the same (only better), I will post the recipe for the soup I prefer .... Get it? :)

I am not completely pleased with this picture ... for some reason they all came out fuzzy. (I suppose it is because I took it, rather than my daughter. She was not home today so I had to do it on my own. So just remember that if you make this recipe, it will look even better than the soup in this photo.) Ok, so on with it.

Oh ... I actually posted this on my blog about a year ago, but I'll bring it to the top again. Soup is perfect for those cool fall evenings, and even better on a cold winter's night. Serve it with hot, crusty bread slathered with butter and you have a fabulous meal!

This soup is wonderful! When my son tried it for the first time, he declared it to be "extraordinary"! You can easily double the ingredients, and stretch the soup to go farther. It can be made vegetarian by using vegetable broth in place of the beef broth, and of course, omitting the meat. It can be made in the crock pot, or on top of the stove. I will include instructions at the end for making it in the crock pot. This soup really hits the spot on those cold winter nights. This is very good served with a nice, crusty bread.

Note: I recently made this and doubled the batch. Of course, I added a 2nd can of tomato sauce, but it made it too tomatoey, in my opinion, there wasn't enough of a beefy flavor to the soup. I didn't have any more Swanson Beef Broth, so I kept adding beef bouillon granules, until it tasted beefy enough to me. Bouillon has so much sodium in it, I wish I hadn't added that 2nd can of tomato sauce. So, if you're going to double the batch, wait until the very end to add that 2nd can, to see if you really want it or not, or maybe don't add the entire can.

Printable Recipe

For the Meat
1 1/2 pounds beef stew meat, sprinkled generously with paprika (I use a chuck roast that I trim of fat, and cut into small chunks)
a little vegetable oil, for browning the meat
2-4 cups water
1 tsp salt
1 tsp black pepper
1-2 tsp beef bouillon granules, optional

For the Soup
2 (14-oz) cans Swanson Beef Broth (I use the sodium-reduced broth)
1 1/2 additional cups water
3-4 potatoes, cut into chunks (you can leave the skins on if you'd like)
3/4 cup onion, chpd
3/4 cup peeled carrots, cut into small chunks
1 small green bell pepper, membrane and seeds removed, and cut into fourths (not totally necessary, and you will remove this at the end, but it lends a real nice flavor to the broth if you include it)
2 cans (14 1/2 - oz each) diced tomatoes, undrained
1 (8-oz) tomato sauce
dried thyme leaves, to taste (these seasonings, I don't measure - I just sprinkle them in until it tastes right, but if I had to guess on the amounts, it is probably 1 tsp or so, for each)
dried oregano leaves, to taste
dried basil leaves, to taste
additional salt and pepper, if needed
At the end, I also add the following (I don't exactly measure the amounts, but just dump them in):
3/4 cup frozen green beans
3/4 cup frozen peas
3/4 cup frozen corn

For the Stove-Top
Trim the meat of fat, and cut into even sized chunks. Sprinkle generously with paprika. Brown in batches, in a hot skillet in a little oil. Don't brown all of the meat all at once, or it will just steam it, and you won't get a nicely browned crust. Once all the meat is browned, place in a large skillet with a cover and add about 2-4 cups of water, about 1 tsp salt and 1 tsp black pepper. You can add about 1 -2 tsp beef bouillon granules, if desired. Bring to a boil and then simmer, covered, for about 1 1/2 hours, or until tender.

After the meat is tender, I set it aside in the broth and add it all back to the soup at the very end. (I do this because otherwise, if you continue to cook the meat along with the vegetables, it will dry out and get tough, as the vegetables cook. So just put it all in a separate saucepan and cover the pan). In another large soup pot, combine the beef broth, the additional water, potatoes, onion, carrots, green bell pepper, tomatoes, tomato sauce, thyme leaves, oregano leaves and basil leaves. Bring to a boil, and cook for about 20 minutes. Add the frozen vegetables, and cook for another 20 minutes, or until all the vegetables are tender. Remove the green pepper and add the meat with its broth. Cook a few more minutes, until the meat is heated through.

For the Crock Pot
Add all of the ingredients (except for the frozen vegetables), in a 6-quart crock pot, reducing the amount of water to just 1 1/2 cups. You do not need to brown the meat first, but you certainly can if you wish to. Cover and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. About 30 minutes before the end of cooking time, cook all of the frozen vegetables on top of the stove, according to package directions, until tender, then add them to the crock pot. The original recipe calls for adding the frozen vegetables at the very beginning, but every time I've made this in the crock pot, they never seem to get tender enough. You might even find that the same thing happens to the carrots, so you might want to precook those too and just add at the very end. You will find that you really do need a large crock pot, as this makes a lot of soup.

If you want to see the actual recipe I used to make the soup in this photo, yo can find it here: Oven-Made Vegetable Beef Soup

Shredded Turkey in Gravy Sandwiches (Crock Pot)

2010-09-09T18:00:00.005-05:00

Printable Recipe

This is my sister's recipe, and it is delicious! She has served it for a bridal shower and has even served it at Christmas time, in place of your standard turkey dinner. She has been making it for a couple of years, and I finally asked for the recipe. You start with a frozen boneless turkey breast, and add just a couple extra ingredients after the initial cooking. It is so simple to make and is absolutely fork-tender and delicious; you must give it a try! You can serve this as sandwiches, or over mashed potatoes.You could make Hot Open-Faced Turkey Sandwiches: a slice of bread, topped with mashed potatoes and then topped with this Shredded Turkey in Gravy. Yum!

1 (2.75-lb) Jennie-O Oven Ready Home Style Boneless Turkey Breast, frozen (no need to thaw it, first)
1 (15-oz) can Swanson's Chicken broth
1 (1-oz) packet Lipton Onion Soup mix
packet of gravy from turkey breast

Follow the directions on the back of the bag, for cooking in the crock pot: Remove frozen turkey from outer bag and place the packet of gravy in the refrigerator while the turkey cooks. Cut three 1/2-inch slits in the top of the bag, and place in the crock pot, making sure the pop-up timer is upright, on the top of the turkey. Cover the crock pot and cook on HIGH for 4 to 4 1/2 hours. Then remove the turkey from the bag and put back in the crock pot. Combine the chicken broth, Lipton Onion Soup mix, and the gravy packet and pour over the turkey. Cover the crock pot and now cook it on LOW, for 7-8 hours, or overnight. Check it after 6 - 6 1/2 hours. It should be tender enough, but if not, cook another hour. You don't want to dry it out, though. When done cooking, remove the turkey to a cutting board or platter and shred the meat. Stir the gravy well, and return meat to the gravy. At this point, you can refrigerate the meat until ready to serve. Just reheat the meat and serve on sandwich buns.

12/6/11 Update: The last time I made this, I started it around 6:00 AM and cooked on high for about 4 3/4 hours on HIGH, and then for about 6 - 6 1/2 hours on LOW. It was done by about 5:30. I couldn't believe how tender this was! Also, it seems the last couple of times I've made it, the turkey did not have the red pop-up timer. I don't know if they've stopped putting them in, or I just happened to get a couple that didn't have them. It's ok though, because the timing is long enough that it cooks all the way through.

Double Chocolate-Cherry Torte

2010-08-28T08:13:00.001-05:00

Printable Recipe

Still too hot to bake, but I thought I'd post this anyhow. I have been wanting to make this recipe for months! It looks so good! The recipe comes from BettyCrocker.com . One of these days, I will actually make it and when I do, I will post the photos.

2 pkgs (8-oz each) semisweet baking chocolate, coarsely chpd
1 cup butter
6 eggs
1 1/2 cups white chocolate chunks (from a 12-oz bag) (You can use 1 1/2 cups coarsely chpd white chocolate baking bars instead of the chunks)

1 1/2 cups whipping cream, divided
4 oz cream cheese (from 8-oz pkg), softened
1 (21-oz) can cherry pie filling, divided
1/4 tsp almond extract

1. Heat oven to 400 degrees. Spray the bottom of a 9" springform pan with cooking spray. In a 3-quart saucepan, melt the semisweet chocolate and butter over medium-low heat, stirring constantly, until smooth. Cool 30 minutes.

2. In a medium bowl, beat eggs with an electric mixer on high speed about 5 minutes or until about triple in volume. Fold into chocolate mixture. Pour into the springform pan. Bake 400 degrees, 15 - 20 minutes or until edge is set but center is still soft and jiggles slightly when moved. Cool completely in pan, about 1 1/2 hours. then cover and refrigerate 1 1/2 hours.

3. In medium microwavable bowl, mix the white chocolate and 2 tbsp of the whipping cream. Microwave uncovered on High for 20 - 40 seconds, stirring once, until chocolate is melted. Stir until well blended. In medium bowl, beat cream cheese on medium speed until smooth. Gradually add white chocolate mixture, beating until smooth. Add 1 cup of the pie filling; beat until well blended and cherries are broken up.

4. In another chilled, medium bowl, beat remaining whipping cream and almond extract on high speed until stiff peaks form. Fold in cherry-chocolate mixture until well blended. Spread over dark chocolate layer. Refrigerate at least 2 hours but no longer than 48 hours.

5. Remove sides from springform pan and serve torte topped with the remaining cherry pie filling.

Gourmet Mint Brownies

2010-08-05T08:00:00.003-05:00

Printable Recipe

It has been far too hot lately, to do a much baking. Plus, I'm in the middle of moving, and I'm busy packing, packing, packing! That's why I haven't been posting any new recipes. So for the time being, if I post anything at all, there won't be any photos along with them until I can get back into the kitchen and get baking again. (I am so looking forward to fall!)

These bars come from the Pillsbury Best Cookies cookbook. They are oh so good!

Filling
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 egg
1 tsp mint extract (I don't see why you wouldn't be able to use peppermint extract, if you desire)
4 drops green food color

Brownies
1 cup butter
4 oz unsweetened chocolate, coarsely chpd
2 cups sugar
2 tsp vanilla
4 eggs
1 cup flour

Frosting
2 tbsp butter
2 tbsp corn syrup
2 tbsp water
2 oz unsweetened chocolate
1 tsp vanilla
1 cup pwd sugar

Heat oven to 350 degrees. Grease and flour a 9 x 13" pan. In a small bowl, combine cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, mint extract, and food color; mix well and set aside.

In a large saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly. remove from heat; cool 15 minutes or until slightly cooled. Stir in 2 cups sugar and 2 tsp vanilla. Add 4 eggs, one at a time, beating well after each addition. Stir in flour ; mix well. Spread in prepared pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.

Bake 350 degrees for 45-50 minutes or until set. Let cool completely.

In a medium saucepan, combine 2 tbsp butter, corn syrup and water; bring to a rolling boil. Remove from heat. Add 2 oz chocolate; stir until melted. Stir in 1 tsp vanilla and pwd sugar; beat until smooth. Frost cooled brownies. Cut into bars. Store in the refrigerator.

Fudge-Filled Oatmeal M&M Bars

2010-07-17T17:52:00.001-05:00

I recently ran across this recipe from years ago. I used to make them frequently, but then over the years sort of forgot about them. I've made them a couple of times since finding it again. They're easy to make, and very good too!

Printable Recipe

2 cups quick oats
1 1/2 cups flour
1 cup brown sugar
1 tsp baking soda
1 tsp salt

1 cup butter, melted

2 tbsp shortening
2 1/2 cups plain M & Ms, divided
1 (14-oz) can sweetened condensed milk

In a large bowl, combine the oats, flour, brown sugar, soda and salt and mix well. Add the melted butter and mix thoroughly. Reserve 1 1/2 cups of the crumb mixture and set aside. Press the remaining mixture into a greased 9 x 13" pan and bake 375 degrees for about 10 minutes.

Meanwhile, in a saucepan, melt the shortening over low heat. Add 1 1/2 cups of the M & Ms and continue cooking over low heat, breaking the M & Ms with the back of a spoon as they melt. Remove from heat and add the sweetened condensed milk, stirring until well combined.

When the crust is partially baked, remove from oven and pour chocolate mixture evenly over the crust, leaving a 1/2" edge. Add the remaining 1 cup of the M & Ms to the remaining crumb mixture and sprinkle on top of the chocolate layer, pressing down lightly. It's ok if it doesn't cover it completely. Return to oven and bake an additional 20 - 25 minutes, or until lightly golden brown. Do not overbake. Cool and cut into bars.

Iced Lemon Drop Candy Cookies

2010-07-04T13:06:00.004-05:00

Printable Recipe

I found this recipe over at Barbara Bakes, and knew right away that I just had to try it. They are so very good! You can find the recipe from her site, right here. I took it up a little notch, and rolled them in granulated sugar before baking, to counter-balance the tartness of the icing. I think it gave them that little extra boost to make them even better. Edited to add that the next time I make these, I'd probably bake them a little longer, to make them a little more crisp.

3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, at room temperature
1 tbsp finely grated lemon zest
1 1/3 cups granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 tsp lemon extract
1 (4 oz) pkg Lemon Drop candies, crushed

Glaze
1 1/2 cups powdered sugar
3 tbsp lemon juice (use real lemon juice, not the bottled kind)

Place the candies in a heavy-duty plastic bag and finely crush them with a hammer or meat mallet. Set aside. In a bowl, stir together the flour, baking soda and salt, mix well and set aside. In another large bowl, combine the sugar and lemon zest and mix with an electric mixer for 30 seconds. Add the butter and mix on medium speed until pale and fluffy, ab out 1 minute. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon extracts and beat until well combined. Beat in the four mixture, in thirds, beating only until combined. When you are ready to beat in the last third of the flour mixture, stir the crushed Lemon Drops into it, mixing until evenly disbursed. Beat this into the cookie dough, only until combined. Do not over mix.

Line your cookie sheets with parchment paper and roll the dough into small balls (I would say they were about the size of a quarter) and quickly roll in granulated sugar. Place on cookie sheets. With the size I made mine, I fit 12 on a sheet, but the cookies do spread out as they bake so if you are making them larger, place fewer on the cookie sheets. Bake 350 degrees, 7-8 minutes, or if making them larger, probably 9-10 minutes, OR just until they are lightly browned around the edges.

Meanwhile, mix together the powdered sugar and lemon juice and spread thinly on the warm cookies. allow icing to completely set before storing in a plastic container.

Big, Fat, Chewy Chocolate Chip Cookies with M&Ms

2010-06-26T13:36:00.001-05:00

Adapted from AllRecipes.com

Printable Recipe

3/4 cup (1 1/2 sticks) butter, melted and cooled
1/2 cup granulated sugar
1 cup brown sugar
1 egg
1 egg yolk
1 tbsp vanilla (yes, 1 tbsp!)
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 cups semi sweet chocolate chips
plain M&Ms, optional

Cream the melted and cooled butter, sugar, and brown sugar until light and fluffy. Add the egg and egg yolk, one at a time, beating well. Add the vanilla and beat well. In a separate bowl, combine the flour, soda and salt. Stir in the flour mixture just until combined. Stir in the chocolate chips. Drop by spoonfuls on cookie sheets and bake 325 degrees for 10 - 12 minutes, or until lightly golden brown. Cool on cookie sheets a few minutes before removing to cool on a wire rack.

I like to top these with plain M&Ms before baking. I also will form some dough into a log and wrap it in parchment paper, and then freeze it for up to a month. When ready to bake, simply cut the log into slices, about 1/2" thick and bake. You don't really even need to thaw out the dough first.

Salted Nut Roll Bars

2010-06-24T16:21:00.002-05:00

Sometimes I add the peanuts and sometimes I don't. Either way, they are very good!

Printable Recipe

Crust

1/2 cup butter, softened

2/3 cup brown sugar

2 egg yolks

1 tsp vanilla

1 cup flour

1/2 tsp baking pwd

1/2 tsp baking soda

1/2 tsp salt

Middle

3 cups mini marshmallows

Topping

1/4 cup butter

12 oz pkg peanut butter chips

2/3 cup corn syrup

2 tsp vanilla

2 cups Rice Krispies

2 cups salted peanuts

Cream the butter and brown sugar. Add the egg yolks and vanilla and beat well. Stir in the flour, baking pwd, soda and salt. Press into a greased 9 x 13" pan and bake 350 degrees for 12 - 15 minutes, or until lightly golden brown. Remove from oven and sprinkle on the mini marshmallows. Return to the oven for 2 minutes, and then remove and spread the marshmallows over the crust. Cool slightly.

In a saucepan, combine the butter, peanut butter chips, and corn syrup. Cook over medium heat, until butter and peanut butter chips are melted and mixture has come to a boil. Stir constantly. When mixture has come to a boil, remove from heat and stir in the vanilla and mix well. Stir in the Rice Krispies and peanuts until evenly combined. Using a fork or spoon, carefully spread over the marshmallow layer. Cool completely before cutting into bars.

Breakfast Cake

2010-06-14T08:46:00.001-05:00

Printable Recipe

When I was little, my mother would read a story to me about a little girl whose mother would, once in a while, allow her to eat a big bowl of ice cream for breakfast (and that's all I remember about the story). For a 5 year old, that was a wonderful concept! Oh how I envied that little girl! Now I know this is a regular cake and not so much a coffee cake, and it's probably more along the lines of something you'd prepare for dessert; but ... every now and then, it is good to have something sweet for breakfast. Sort of like in the storybook. :) Let's just say the ham and eggs cancel out the cake - especially if you drink orange juice with it!

1(18.25 oz) pkg Yellow or White cake mix (here, I used white cake mix because that is all I had - I usually use a yellow cake mix)
1 (3-oz) pkg butterscotch or vanilla instant pudding mix (here, I used butterscotch)
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp vanilla

1/3 cup brown sugar
2 tsp cinnamon

Combine the brown sugar and cinnamon in a small bowl and set aside.

Combine the brown sugar and cinnamon in a small bowl and set aside. In a large bowl, with an electric mixer, beat the cake mix, pudding mix, vegetable oil, water, eggs and vanilla for 1 minute on low speed; then for 2 minutes on medium speed. Pour one-third of the batter in a greased 9 x 13" pan, and sprinkle one-half of the sugar-cinnamon mixture over that. Pour the next third of batter over the sugar-cinnamon, sprinkle the remaining half of the sugar-cinnamon mixture over the batter; then top with the remaining batter. You don't necessarily have to pour the cake batter evenly, it will spread out as it bakes. Bake at 350 degrees for approximately 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool slightly, then spread with the Glaze.

Glaze
1 cup pwd sugar
2 tbsp milk
1 tsp vanilla

Mix together until smooth.

Grinder Sandwich

2010-06-12T11:33:00.001-05:00

Printable Recipe

You can make as many of these sandwiches as desired. To spice them up a bit, you can add some pepperoni, or browned hot Italian sausage. Maybe add some chpd jalepenos, or use pepper-jack cheese. Really, the sky is the limit. The recipe calls for sliced tomatoes, but I never add those.

olive oil
onion, sliced
green pepper, sliced
salt and pepper

thinly sliced deli ham
thinly sliced Provalone cheese
additional olive oil for drizzling
dried oregano leaves
hoagie buns, split almost all the way through

Heat the olive oil in a skillet. Add the onion and green pepper and saute until tender-crisp. Drain the oil and season with salt and pepper.

Layer the ham, cheese and sauteed vegetables on the hoagie buns. Drizzle lightly with olive oil. Sprinkle with oregano leaves. Wrap each sandwich in foil and bake 350 degrees for about 25 - 35 minutes, or until cheese is melted and lightly browned.

Ho-Ho Cake

2010-06-02T19:01:00.003-05:00

Printable Recipe

This is one of my kids' favorite cakes. It is surprisingly light and moist.

Bake a German Chocolate Cake Mix according to pkg directions in two greased 8" cake pans. Cool in pans for 10 minutes, then remove to cool on a wire rack. Once cooled, split the cakes in half, using thread or a serrated knife, so that you have 4 rounds.

Filling
Because my kids like the filling so much, I make 1 1/2 times the recipe. Amounts are in parentheses.

3 tbsp flour      (4 1/2 tbsp)
1 cup milk      (1 1/2 cups)
1 cup shortening      (1 1/2 cups)
1 cup granulated sugar      (1 1/2 cups)
1 tsp vanilla      (1 1/2 tsp)

Add flour to a saucepan and gradually whisk in the milk. Cook over low-medium heat until thick. This will only take a few minutes. Cool.

When the milk mixture has cooled, in another bowl, cream the shortening, sugar and vanilla. Add the milk mixture and with an electric mixer, cream until thoroughly combined. It should be thick, and smooth. Cream for about 5 minutes. (You will see a difference, the longer you beat the mixture.)

Place one cake round on a platter. Spread with the one-third of the filling. Top with the another cake round and spread with another one-third of the filling. Top with another cake round and spread with the last of the filling. Top with the last cake round and if desired, frost just the top of the cake. (I actually make just half a recipe of the frosting when making a layer cake. When I bake this in a 9x13" cake pan, I will make a full recipe.)

Silky Chocolate Glaze

3 (1-oz) squares unsweetened chocolate, melted
4 tbsp light corn syrup
2 cups pwd sugar
4 tbsp milk
1 tsp vanilla

Mix the above until smooth.

Store cake in the refrigerator.

Note: Sometimes I bake this in a 9 x 13" pan. After it has cooled thoroughly, I split the cake in half, lengthwise. I return one cake half back into the pan. I spread with the filling, and top with the other cake half. Sometimes I use the glaze, but most times I don't.

Oatmeal Caramelitas

2010-05-29T07:21:00.003-05:00

Printable Recipe

These are one of my all-time favorite bars.

Crust
2 cups flour
2 cups oatmeal (use quick-cooking, not instant)
1 tsp baking soda
1/2 tsp salt
1 1/2 cups butter, melted (may use a little less, if desired)
1 1/2 cups brown sugar

Mix together the above until crumbly, and set aside.

Filling
1 (14-oz) pkg caramels (Kraft), unwrapped
5 tbsp evaporated milk

Melt together the caramels and evaporated milk over low heat, until smooth.

Additional ingredients
2 cups milk chocolate chips

Press half of the oatmeal mixture into a greased 9 x 13" pan. Bake 350 degrees for about 8 - 10 minutes, or until light golden brown. Sprinkle with the milk chocolate chips. Let sit until chocolate is melted, and spread evenly over bars. Pour caramel mixture over the chocolate and drop remaining oatmeal mixture over the caramel. Bake an additional 15-20 minutes, or until set and golden brown. Do not over bake. Cool and cut into bars.

Caramel

Meatball Subs

2010-05-27T06:13:00.002-05:00

Printable Recipe

These sandwiches are fantastic, and very easy to make! This time around, I substituted jarred Ragu Spaghetti Sauce that I doctored up, for the homemade sauce below because I was in a hurry, but the homemade sauce is awfully good, too.

Sauce
chpd onion
minced garlic
1 tbsp olive oil
1 (28-oz) can tomatoes, undrained
1/2 of a (6-oz) can tomato paste
1/2 cup water
1 bay leaf
1 1/2 tsp dried oregano leaves
1 tbsp sugar
1/2 tsp salt
1/8 tsp black pepper

Saute the onion and garlic in the olive oil until tender. Add the remaining ingredients and bring to a boil, Reduce heat, cover and simmer for 30 minutes, Remove bay leaf and set sauce aside.

Meatballs
4 slices white bread, crusts removed and bread cubed
2 tbsp water
2 eggs, lightly beaten
1 pound hamburger
1/2 cup Parmesan cheese
2 tbsp minced parsley, optional
1/2 tsp dried oregano leaves
1/2 tsp salt
dash black pepper

In a large bowl, toss bread cubes with eggs mixed with water. Add the hamburger, Parmesan cheese, oregano, salt and pepper. Lightly mix together and form into 1 1/2" meatballs. Place on a cookie sheet lined with foil, and bake 350 degrees for 20 - 25 minutes. Add to the sauce and simmer for another 20 minutes. This time around, I baked the meatballs at 400 degrees for about 20 minutes, put them in a pan, added some of the sauce and then proceeded with the rest of the recipe.

For the Sandwiches
5 - 6 Italian rolls or Hoagie buns
sliced Provolone or Mozzarella cheese (In the photo above, I used Sargento shredded Mozzarella and Provolone Artisan Blend)

Spoon desired amount of meatballs and sauce on the buns and, if desired, top with cheese. Loosely wrap each sandwich in foil and bake for 15 minutes, or until cheese is melted.

Banana Cream Pie

2010-05-17T07:28:00.002-05:00

This is the second time I've made this pie now. I found the recipe at Lick the Bowl Good. Monica's photos are so much better than mine, though. My pie may not have looked pretty, but it sure tasted good! The first time I made it, my kids chowed it down in one night, after I went to bed! I left strict instructions this time though, not to touch the pie until I said they could. The original source of the recipe can be found right here.

Note: Allow enough time for proper chilling of the pudding, then once put together, time for the pie to set up and for the inside layer of vanilla wafers to soften up. I prepared the pudding the morning before I served it, and that evening, I assembled it. I let the pie chill overnight and served it the following day.

Printable Recipe

You will want extra vanilla wafers for the inside layer. Additional cookies can be set up on the outside of the pie, if desired. You'll also need at least 2 ripe bananas.

Vanilla Wafer Crust

2 1/2 cups vanilla wafer crumbs, this will take almost an entire box

1/2 cup butter, melted

Mix until well blended and press into a 9" pie pan. Bake 350 degrees for 8-10 minutes, or until lightly golden brown. Cool completely.

Vanilla Pudding

3/4 cup sugar

1/3 cup flour

2 large whole eggs

4 large egg yolks

2 cups milk

2 tsp vanilla

Whisk together and cook over medium-low heat until thick and beginning to bubble. It should be the consistency of cooled pudding. It will take about 8 - 10 minutes. (On Monica's site, she says to cook it for 10 - 12 minutes, but both times I've made it, it didn't need that long.) Remove from heat and stir in the vanilla. Transfer to a bowl and place a sheet of waxed paper over the pudding, so as it cools, it does not form a skin. Refrigerate until it is thoroughly chilled. It can be made the day before.

Whipped Cream

1 cup heavy cream

1/4 cup pwd sugar

1/2 tsp vanilla

Beat the cream until thick and soft peaks form. Stir in the pwd sugar and vanilla.

To Assemble the Pie

Slice a banana to cover the bottom of the pie crust. Spread one-third of the pudding over the bananas and then place more vanilla wafers over the pudding, side by side in a single layer. Spread another third of the pudding over the vanilla wafers and then slice another banana over that layer of pudding. Then spread the last third of the pudding over the bananas and then cover with the whipped cream. Chill for a good 8 hours or more, so the vanilla wafers have a chance to soften up. It will taste better if you allow time for this.

Blonde Brownies

2010-05-16T11:16:00.001-05:00

Printable Recipe

2/3 cup butter

2 cups brown sugar

2 eggs

2 tsp vanilla

2 cups flour

1/4 tsp baking soda

1 tsp baking pwd

1 tsp salt

1 cup semi sweet chocolate chips

In a large saucepan, melt the butter. Add the brown sugar, stir well and let cool. Add the eggs and vanilla and mix well. Add the flour, soda, baking pwd and salt and stir just until combined. Spread in a greased 9 x 13" pan and sprinkle the chocolate chips on top, pressing down slightly. Bake 350 degrees for 25 - 30 minutes, or until set and golden brown. Cool and cut into bars.

Overnight Coffee Cake

2010-05-14T07:11:00.002-05:00

Printable Recipe

This recipe can be cut in half and baked in an 8 or 9" pan. It is intended to be made the night before, but I always bake it right away, and it is just fine. I always add a little extra cinnamon, a sprinkling of cloves and a splash of vanilla to the batter.

Note: You really do need to use an electric mixer for this, so as to give it volume. It can be made stirring by hand if need be and it will taste the same, the texture will just be more coarse and the cake itself, more dense.

Cake

2/3 cup shortening

1 cup sugar

1/2 cup brown sugar

2 eggs

2 cups flour

1 tsp baking soda

1 tsp baking pwd

1 tsp cinnamon

1/2 tsp salt

1 cup buttermilk

Combine all of the above ingredients in a large bowl and beat with an electric mixer on low speed until moistened. Then beat on medium-high speed for 3 minutes. Pour into a greased 9 x 13" pan.

Topping

1/2 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup chpd nuts, optional

Combine the above and sprinkle over the cake batter. At this point, if you desire, you may cover and refrigerate overnight. (Otherwise, bake it right away.) In the morning, bake 350 degrees for 30-40 minutes or until a toothpick inserted in the center comes out clean, and cake is golden brown.

Twix Bars

2010-05-11T18:07:00.003-05:00

Printable Recipe

1st Layer

Line the bottom of a 9 x 13" pan with Club or Waverly crackers.

2nd Layer

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1/4 cup milk

1 cup graham cracker crumbs*

Combine all of the ingredients in a saucepan and bring to a boil. Lower temperature a little and boil for 3-5 minutes, stirring constantly. Pour over layer of crackers.

3rd Layer

Top with another layer of crackers.

4th Layer

1/3 cup peanut butter

1/2 cup milk chocolate chips

1/2 cup butterscotch chips

Melt together ans spread over the top layer of crackers. Let cool until the chocolate is set, and cut into bars.

*This equals approximately 6-7 whole graham crackers. The more fine you can crush these, the better.

Baked Ziti with Sausage

2010-05-10T12:30:00.009-05:00

Printable Recipe

This recipe is adapted from a recipe in Cook's Country magazine.

1 lb. bulk hot Italian sausage
1 (28-oz) can crushed tomatoes
1 (14 1/2-oz) can diced tomatoes

1 tbsp olive oil, optional
Italian seasoning, to taste (I use the "Grinder" kind)
dried oregano and basil leaves, to taste
1 lb box Ziti, Penne or Rotini pasta
2 cups shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
Provalone cheese, cut into small pieces - use as much as you like - I use probably 2-3 oz worth, optional

(Sometimes I use Sargento's (8-oz) shredded Mozzarella/Provalone blend in place of the Mozzarella and Provalone cheeses listed above)

Heat oven to 400 degrees. Grease a 9 x 13" pan. Brown the sausage in a large skillet and drain. Add the crushed tomatoes and diced tomatoes. Bring to a boil and add the seasonings and olive oil. Simmer, covered, until sauce is thickened, about 15 minutes.

Meanwhile, cook pasta in 4 quarts of water, with 1 tbsp salt added in a large pot. Cook until slightly underdone, drain. Return the pasta to the pot and add the meat sauce. Stir well.

Pour half of the pasta mixture into the prepared baking dish. Sprinkle with half of the cheeses. Pour remaining pasta mixture into dish and top with the remaining cheeses. Bake until cheeses are melted and golden brown, about 20-30 minutes. Remove from oven and let rest for 5-10 minutes before serving.

Serve with a tossed salad and crusty French bread.

NOTES: You can use part hamburger or even all hamburger if you want, or even add pepperoni. This is a pretty versatile recipe.

Triple Decker Strawberry Cake

2010-05-07T16:22:00.003-05:00

I found this recipe in the new Southern Living Our Best Desserts 116 of Our Favorite Cakes & Pies magazine. I tell you, it is delicious! Give it a try!

Printable Recipe

1 (18.25-oz) pkg white cake mix
1 (3-oz) pkg strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup flour

Strawberry Buttercream Frosting
Garnish: halved strawberries, optional

Preheat oven to 350 degrees. Grease and flour 3 (9") round cake pans. In a large bowl, with an electric mixer, beat together the cake mix, gelatin mix, eggs, sugar, strawberries, milk, vegetable oil and flour. Beat for 1 minute on low speed. Scrape down the sides of the bowl and beat at medium speed for 2 minutes longer. Strawberries should be well blended.

Pour batter into the prepared cake pans. (It will look like there's not much batter in the pans, but the cakes bake up fairly high.) Bake 350 degrees for 23 minutes or until toothpick comes out with a few moist crumbs, when inserted in the center. Cool cakes in pans for 10 minutes, then remove from pans and cool on wire racks for 1 hour, or until completely cooled.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve. Store cake in the refrigerator.

Strawberry Buttercream Frosting

1 cup butter
1 (32-oz) pkg powdered sugar
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer until fluffy, about 20 seconds. Add the powdered sugar and strawberries at low speed until creamy. Add more powdered sugar if too thin, and more chopped strawberries, if too thick. I did end up needing to add a little more chopped strawberries. I also added a couple of tbsp of milk, a dash of vanilla extract and a dash of strawberry extract. The milk may not be necessary, but the extracts add a nice dimension to the flavors.

Brownies Deluxe

2010-05-04T08:28:00.000-05:00

Printable Recipe

I suppose no one can really have too many brownie recipes. This is the one that happens to be a family favorite at the moment. They are not too fudgey, and not too cakey, but right in between. They're just right! This recipe does get half of its chocolate flavor in the brownies themselves, from semi sweet chocolate chips. If you would prefer not to use the chocolate chips, double the amount of unsweetened chocolate.

2 (1-oz) squares unsweetened chocolate
2/3 cup shortening
2 cups sugar
4 eggs
2 tsp vanilla
1 1/3 cups flour
3 tsp baking powder
1 tsp salt
2-3 cups semi sweet chocolate chips

Melt together the chocolate and shortening in a saucepan over low heat. Remove from heat and cool slightly. Stir in the sugar. Stir in the eggs, one at a time, then add the vanilla. Add the flour, baking powder and salt. Stir in the chocolate chips. pour into a greased 9x13" pan. Bake 350 degrees for 30-35 minutes.

Chocolate Frosting

2 tbsp butter
2 (1-oz) squares unsweetened chocolate
3 cups pwd sugar
5 tbsp milk
2 tsp vanilla

Melt the butter and chocolate together. Beat in the pwd sugar, milk and vanilla until smooth. Spread on brownies.

Banana Bread

2010-04-28T08:10:00.002-05:00

An old family recipe.

Printable Recipe

Makes 1 loaf

1/4 cup butter
1 cup sugar
2 medium bananas, mashed
2 tbsp sour milk (add 1/2 tsp cider vinegar to the milk)
2 eggs
2 cups flour
1 tsp baking soda
1 tsp salt

Cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. In another bowl, combine the flour, soda and salt. Add the flour mixture to the creamed mixture, alternately with the bananas and sour milk. Pour batter in a greased loaf pan. Bake 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Iced Oatmeal Raisin Cookies

2010-04-25T19:55:00.005-05:00

These are so good, with or without the icing. They are buttery and chewy - make them crisp by baking them just a little longer. I love them with raisins, but you can add dried cherries instead, if you prefer.

Printable Recipe

1 3/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
3 cups oatmeal
1 cup raisins

Heat oven to 350 degrees.

Mix flour, baking soda, and salt in a medium bowl, set aside. Beat butter, granulated sugar, and brown sugar in a large bowl, until creamy. Add eggs and vanilla and mix well. Gradually add the flour mixture and beat in just until combined. Stir in the oatmeal and raisins by hand.

Drop dough in rounded tablespoons about 2" apart onto ungreased cookie sheets. Bake 350 degrees for 8-10 minutes or until browned around the edges. Let cookies stand on the cookie sheet for 1 minute before removing to cool on a wire rack.

If desired, drizzle with this glaze. It will dry to a hard, shiny finish.

Glaze
1 cup pwd sugar
1 tbsp light corn syrup
2 tbsp warm water

Stir together until well blended.

Oven (Apple) Pancake

2010-04-23T06:55:00.001-05:00

Printable Recipe

These are so good! They will puff up during baking, but then deflate once out of the oven. In fact, the pancake for this photo really puffed up a lot, but as my daughter was taking the photos, it quickly deflated. Nevertheless, it was still delicious! They sort of taste like a sweet popover. Serve them with melted butter and maple syrup, and bacon on the side. You can omit the apples, if desired. This recipe makes 2 pancakes, but you can easily increase the ingredients to make more. I have changed the amounts used, to make a thicker pancake. Changes are in red. The changes make 2 pancakes.

4 eggs (6 eggs)
3/4 cup milk (1 cup plus 2 tbsp)
3/4 cup flour   (1 cup plus 2 tbsp)
1/2 tsp salt   (3/4 tsp)

1/4 cup butter   (6 tbsp)
2 medium tart apples, peeled and thinly sliced   (I don't measure the apple slices - I just put in ... whatever)

1/4 cup sugar   (6 tbsp)
1/4 tsp cinnamon   (1 tsp)

Heat the oven to 400 degrees. Place 2 round 9" cake pans in the oven and heat up. Beat the eggs, flour, milk and salt in a bowl, with an electric mixer on medium speed, for one minute. Remove the pans from the oven and place 2 tbsp of the butter in each pan. Rotate the pans until the butter is completely melted and coats the pans completely.

Divide the apple slices between the pans, arranging them in the bottom. Divide the batter evenly between the pans. Mix together the sugar and cinnamon and divide between the two pans, sprinkling evenly over the batter.

Bake, uncovered, 400 degrees for 20 - 25 minutes, or until puffed and golden brown. Serve immediately.

Monkey Bread

2010-04-22T07:54:00.004-05:00

This is very good. If you don't like the caramel in "regular" Monkey Bread, then this recipe is for you.

adapted from a Kraft Foods recipe

Printable Recipe

3/4 cup sugar
1 1/2 tsp cinnamon
4 cans (7.5 - oz each) Pillsbury refrigerated buttermilk biscuits, divided ( I use the kind where there are 4 canisters bundled together, and have blue wrappers)
1/2 cup plus 2 - 3 tbsp butter, melted

Grease a 9 x 13" pan. Combine the sugar and cinnamon in a large, shallow bowl. Cut each biscuit into eighths and roll around in the sugar/cinnamon mixture until completely coated. Drop the biscuits into the cake pan. When you've used 2 of the cans, drizzle half of the butter over the biscuit pieces. Repeat layer with the other 2 cans of biscuits and then drizzle with the remaining butter. Bake 350 degrees for about 25 - 30 minutes until golden brown. Drizzle with a Basic Buttercream Frosting or a Cream Cheese Frosting while still warm.

If desired, use maple flavoring in place of vanilla extract if using the buttercream frosting.

Note
While I used a bundt pan this time, to make these, I do prefer using a 9x13" pan. That way, more of the biscuit pieces get "toasted", because there is more surface area. With a bundt pan, the majority of the pieces are softer. I prefer them more toasted than that. (You know what I mean? I'm having difficulty explaining it. :] )

Strawberry Cupcakes

2010-04-20T07:02:00.001-05:00

You know the old adage, if at first you don't succeed, try again? Well follow that, and you might just be glad that you did! I found this recipe on Annie's Eats blog. I wanted to take advantage of the fact that strawberries are in season, and the cupcakes look so darn good on Annie's blog. So I made them and they smelled great while baking, but it wasn't until after I got them out of the oven that I realized I didn't add enough flour! (I had been distracted when I was measuring it out.) Don't you just hate when that happens? What a waste of time and ingredients!

At first I wasn't sure I should, but then I decided to try making them again. Boy, am I glad I did! I followed the recipe for the frosting, but decided I wanted more of a traditional white icing. I mixed it together, adding the vanilla extract as is called for, maybe a little less because as I was adding it, I remembered I had some strawberry extract. So I added some of that too, and also added a drop or two of red food coloring. The result was delicious! Original source of the recipe for the cupcakes and frosting can be found here.

Printable Recipe

I got 24 cupcakes out of this.

For the cupcakes
2 1/2 cups cake flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1 1/2 cups sugar
2 eggs
1/3 cup buttermilk
1/4 cup oil
1 tsp vanilla extract
2 cups chopped strawberries

For the frosting
1/2 cup chopped strawberries
8 oz cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 cups powdered sugar, sifted
1/2 tsp lemon juice
1 tbsp vanilla

Preheat the oven to 350°. Line cupcake pans with paper liners.

Sift flour, salt and baking soda into a bowl and set aside. With an electric mixer, cream the butter and sugar. Add eggs one at a time until combined. Add buttermilk, oil and vanilla and beat until combined. Add flour mixture and stir until just combined. Fold in chopped strawberries. Fill cupcake wells 3/4 full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

For the frosting, puree strawberries in food processor. Strain through a mesh sieve to remove seeds, and set aside. Beat the cream cheese and butter with an electric mixer until smooth and fluffy. Add powdered sugar and mix until smooth. Add lemon juice, vanilla and strawberry puree. (You will have to push this through your sieve, if it is too fine.) Frost the cupcakes.

As I said, I wanted a different frosting, so I just made a white icing and added strawberry extract along with a drop or two of red food coloring. I didn't follow a recipe - I just threw it all together. I'll give the approximations of what I used, but I'm sure either you have your own recipe, or you can find one online. You could certainly do without the vanilla extract if you wish and just use the strawberry extract, but even with it, the flavors worked well together.

Vanilla Powdered Sugar Icing
1/4 cup butter, melted
2-3 cups powdered sugar
2 tbsp milk, or more as needed
1 tsp vanilla
1/2 - 1 tsp strawberry extract

Beat together the butter and sugar. Add the milk and extract, beat until smooth. Add additional milk, if needed.

And if you happen to have any leftover frosting, make these: (Brings back memories of when I was little, my mother would do this.)

Fried Rice

2010-04-18T19:10:00.007-05:00

This is my sister's recipe and has long ago, become a family favorite! Fried rice is pretty versatile, so you can add just about anything.

Step 1 ...

Step 2 ...

Step 3 ...
(sorry the picture made this look so red - it's really not that red)

Printable Recipe

Step 1
4 tbsp vegetable oil
3 green onions, sliced - use the greens, too
1-2 garlic cloves, minced
1 - 2 tbsp minced, peeled gingerroot

Step 2
3 bags of Uncle Ben's Boil-in-a-Bag Rice, cooked - see my note below

2 tbsp soy sauce
2 pkgs Sun-Bird Fried Rice seasoning packet - you'll find this in the Asian section of your grocery store

Step 3
3 eggs, scrambled in a bit of butter - without milk or water added
1/2 red bell pepper, diced
1/2 cup snap peas, cut in half - I don't use these. I add some frozen corn, instead
1/2 cup shredded carrots
plus any additional vegetables you would like to use

Scramble the eggs in a bit of butter (do not add any milk or water), remove from pan and set aside. I just do this in the wok, then wipe it out before proceeding with the recipe. Heat the oil in the wok, and quickly saute the green onions, garlic and gingerroot. Stir constantly, so it does not overbrown. Add the rice, soy sauce and seasoning packets. Stir until thoroughly combined. Add the scrambled eggs and the vegetables. Stir together well, and if needed, put a cover on the wok, to cook the vegetables through. You will still want to stir it frequently, so the rice does not brown too much on the bottom.

I serve this with some cooked chicken strips (Tyson Grilled Chicken Strips) with additional soy sauce as needed. This is also good with a little bit of Szechuan Spicy Stir-Fry Sauce. Note that it is very spicy, and a little bit goes a long way!

Note
The key to a good fried rice, is using cold rice. For ease and convenience, I use Uncle Ben's Boil-in-a Bag rice that I make the night before. According to the box, each bag is about 2 cups worth of rice. If you make regular rice, be sure to rinse it well after cooking, to remove as much starch as possible.

Fruit Crumble

2010-04-17T18:21:00.001-05:00

This recipe comes from my sister. It only requires a few ingredients and is so good!

Printable Recipe

1 (20-oz) can pie filling, any flavor
1 (9-oz) box Jiffy cake mix, yellow or white
1/3 cup butter, melted

1 tbsp sugar

Pour pie filling into a buttered 9" cake pan. Sprinkle dry cake mix over the pie filling. Drizzle melted butter over the cake mix. Sprinkle sugar over the butter. Bake 350 degrees, for 35-40 minutes, or until golden brown.

Serve with whipped cream or ice cream.

Lasagna

2010-04-15T18:21:00.002-05:00

I know that everyone probably has their own favorite lasagna recipe, so I'm a little hesitant to add this post. I decided to after all, since every recipe I've ever seen on the Internet or in any cookbook, includes cottage or ricotta cheese and mine doesn't. So maybe this one will appeal to you if like me, you don't like cottage or ricotta cheese in your lasagna, either. This is the recipe that my mother always made, so it's been in my family for years.

2 pounds hamburger
1 (28-oz) can Italian tomatoes*, cut up
1 (15-oz) can tomato sauce
1 (6-oz) can tomato paste
dried oregano leaves, to taste
dried basil leaves, to taste
1 tbsp olive oil
8-oz block Mozzarella cheese, sliced
approximately half of a 6-oz container of grated Parmesan cheese
9 lasagna noodles, cooked according to package directions

Brown the hamburger in a skillet and drain the grease. Add the tomatoes, tomato sauce, and tomato paste. Bring to a boil and reduce heat. Add the oregano and basil to taste. I never measure the seasonings, I just sprinkle them in. Cover skillet and simmer for about 15-20 minutes, Meanwhile, cook the lasagna noodles.

In a greased 9 x 13" pan, spread a little of the meat sauce in the bottom on the pan. Layer on 3 of the noodles, and top with one-third of the mozzarella cheese and sprinkle with Parmesan cheese. Spread with more of the meat sauce, then repeat layers in order given. There will be three layers of noodles. On top of the third layer of noodles, I spread more of the meat sauce, and sprinkle more of the Parmesan cheese on top of all.

Bake 350 degrees for 35-40 minutes, or until bubbly and cheese has melted. Serve with french bread and a nice green salad.

Note: Do use Italian tomatoes, as opposed to the regular canned tomatoes. I don't know if the Italian tomatoes are juicier or what it is, but it does seem to make a difference.

Old Fashioned Peanut Butter Cookies

2010-04-13T19:36:00.001-05:00

Printable Recipe

The other peanut butter cookie recipes I have on this blog, are of a softer variety. These cookies are nice and thick and crisp, and are reminiscent of what you might find in a bakery.

1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1 1/2 tsp vanilla
3/4 cup peanut butter
1 1/2 cups flour
2 tbsp cornstarch
1 tsp baking soda
1/4 tsp salt

Cream the butter and sugars for 1 minute, until light and fluffy. Add egg and vanilla, beat for 1-2 minutes. Beat in peanut butter until well blended. Stir in the flour, cornstarch, soda and salt just until combined.

Roll into balls, using about 1 1/2 tbsp of dough. Place on ungreased cookie sheets, 2 1/2 - 3" apart. Dip a fork in sugar, and flatten cookies in a criss-cross fashion. Dip fork in sugar after each press.

Bake 350 degrees for about 12 minutes, or until lightly browned around the edges.

Makes 3 dozen

Oven BBQ Ribs with Honey-Roasted Potatoes

2010-04-11T10:17:00.002-05:00

Printable Recipe

These are very good. They are pretty spicy, so cut down on the amounts of the seasonings if you don't like things hot. Let them sit in the refrigerator with the rub on for up to 2 hours or longer, and it will tenderize the meat. I used country-style pork ribs this time, because that is what was on sale this past week. I think I prefer the spareribs, but the country-style are still very good. I put the rub on the ribs and placed them inside a plastic zip-lock bag. I refrigerated them for a good 4 hours. The rub seems to tenderize the meat, especially when using spareribs. Certainly, these can be done on a grill.

Ribs
6 lbs pork spareribs

Rub
1 tbsp salt
1 tbsp black pepper
1 tsp white pepper
2 tbsp paprika
2 tbsp brown sugar

BBQ Sauce
I use "Famous Dave's Sweet & Zesty BBQ Sauce" and I thin it out by adding some water. You can use whatever you prefer.

Pull the transparent sheet off of the back of the ribs, using paper towels to grab a hold of it. Mix together the Rub ingredients and rub all over the ribs, front and back. Place inside a large plastic ziplock bag and refrigerate for 2 hours. Place ribs in a shallow roasting pan or large rimmed cookie sheet(s) and bake at 350 degrees for 45 minutes. Remove from oven, drain any accumulated grease and then baste with the bbq sauce. Reduce oven temperature to 300 degrees and return ribs to oven and bake for another 1 hour, 15 minutes basting occasionally with bbq sauce.

Honey-Roasted Potatoes

Printable Recipe

I got this recipe from Allrecipes.com They are a great side dish. When the potatoes are tender, I like to turn on the broiler for a few minutes, to lightly brown them, but it's not necessary.

1 lb new potatoes, scrubbed and quartered (Since some new potatoes can be rather large, I cut them into smallish chunks)
2 tbsp butter, melted
1 tbsp honey
1 tsp dry mustard
salt and pepper, to taste (I use Kosher salt)

Preheat oven to 375 degrees. Spray a rimmed cookie sheet with PAM. Place potatoes in a single layer. Combine the butter, honey, dry mustard and salt and pepper. Drizzle over the potatoes and toss to coat. Bake for 35 - 45 minutes, until tender. Stir half-way through baking time.

Gingersnap Strips

2010-04-09T16:57:00.004-05:00

Printable Recipe

These are cookies that I've been making since I was 10 years old. I've increased the spices, so they are nice and spicy, now. They are a fun variation of regular Ginger cookies. They are nice and chewy.

3/4 cup shortening
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 rounded tsp cinnamon
1 rounded tsp ginger
1/2 rounded tsp ground cloves

Cream the shortening and sugar. Add the egg and molasses, beating well. In another bowl, combine the flour, soda, salt, cinnamon, ginger and cloves. Gradually beat flour mixture into the creamed mixture.

Turn dough onto a large piece of waxed paper. Pat into a square. Divide the dough into 6 parts.
The dough may seem a little dry, but that is ok. It will come together just fine. I take each part and knead it on another sheet of waxed paper, until it is well mixed. Then roll it into a 12" long log. Place 3 of the logs onto a parchment paper-lined cookie sheet. Using your fingertips, wet the top of each log with water and then sprinkle with granulated sugar.

Bake at 350 degrees for 9-12 minutes. Do not overbake, unless you like really crispy cookies. Remove cookie sheet from oven and let cookies cool on the cookie sheets for a few minutes. Using a sharp knife, cut the cookies diagonally into 1" strips.

Transfer to a wire rack to cool completely. If desired, drizzle with glaze. Store in an airtight container.

Glaze
1 cup pwd sugar
1 tbsp corn syrup
2 tbsp warm water

Combine the above and mix until smooth. This glaze will dry to a shiny hard finish.

Luscious Lemon Cake

2010-04-02T15:46:00.004-05:00

Printable Recipe

I usually make this every Easter. It is delicious. You might think that a yellow cake mix and lemon jello is an odd combination, but it works. The frosting is truly wonderful and really, is what makes the cake. You could easily use a white cake mix, or if you want it extra lemony use a lemon cake mix. Serve with fresh sliced strawberries, or crush them with a little bit of added sugar mixed in. Whatever cake mix you decide to use, I'm sure you won't be disappointed.

Cake
1 (18.25-oz) Duncan Hines yellow cake mix
1 (3-oz) pkg lemon jello
4 eggs
3/4 cup vegetable oil
3/4 cup water
1/4 tsp lemon extract

Glaze
1 cup pwd sugar
4 tbsp lemon juice (use real lemon juice - it does make a difference)

Frosting
1 (7.2-oz) Betty Crocker Homestyle Fluffy White frosting mix (see below)
1 pint (2 cups) whipping cream
1 tsp pure lemon extract
a few drops yellow food coloring, if desired

To Make the Cake: Combine the cake mix, jello mix, eggs, oil, water and lemon extract. Mix and bake according to package directions. I bake this in a 9 x 13" cake pan, but you can certainly bake a layer cake.

For the Glaze: Combine the pwd sugar and lemon juice. While cake is still hot, poke holes in it, all over with a fork. Pour the glaze mixture over the hot cake. Cool on a wire rack.

To Make the Frosting: Combine the frosting mix, whipping cream and lemon extract in a large bowl. Cover and chill for at least one hour. Whip up the frosting with an electric mixer on high, until thick and soft peaks form. This will only take a few minutes. Frost cake. Store the cake in the refrigerator.

Notes: The addition of the glaze does not make the cake too sweet. It makes it very moist. If you choose not to use the frosting portion, you might want to double the glaze ingredients. But if you can help it, don't skip the frosting!

For those of you who haven't heard of this frosting mix, this is what the box looks like. Not every grocery store carries it, but it is a fairly common product, so you shouldn't have too much trouble finding it. It's found in the baking aisle.

Zucchini Cake

2010-03-30T17:52:00.001-05:00

Printable Recipe

I found this recipe on the old Taste of Home message boards. I've actually had it for years, but I just now made it. Using butter rather than oil, gives the cake very nice flavor.

1 (18 1/2 oz) pkg yellow cake mix
3 eggs
1/2 cup butter, softened
1/2 cup water
1 1/2 tsp cinnamon
1 tsp vanilla
2 cups shrd zucchini

Preheat oven to 375 degrees. Grease a 9x13" pan.

Combine cake mix, eggs butter, water, cinnamon and vanilla in a large bowl with an electric mixer. Beat on low speed for 4 minutes. Stir in the shrd zucchini and pour into prepared pan. Bake 350 degrees for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool and frost. Store the cake in the refrigerator.

Cream Cheese Frosting
2 (3-oz) pkgs cream cheese, softened
5 tbsp butter, softened
3 cups pwd sugar
1 tsp vanilla

Beat the cream cheese and butter together until smooth. Beat in the pwd sugar and vanilla.

French Bread Pizza

2010-03-29T10:23:00.004-05:00

Printable Recipe

This comes from a Cook's Country magazine. Do not use baguette bread.

6 tbsp extra-virgin olive oil
4 garlic cloves, minced
4 tbsp finely chpd fresh basil leaves
1/8 tsp red pepper flakes
1 (24") loaf French bread, halved lengthwise and if desired, cut crosswise into 8 even pieces
(You can also use Hoagie buns, to make individual pizzas - split them lengthwise as directed above.)
1/2 cup Parmesan cheese
1 cup pizza sauce
2 cups Mozzarella cheese

Preheat oven to 425°. Microwave the olive oil, garlic, 2 tbsp of the basil and pepper flakes on high power, in a small microwave-safe bowl until fragrant, 30-60 seconds.

Brush half of oil mixture over crust and edges of bread and arrange cut-side up on a foil-lined baking sheet. Sprinkle Parmesan cheese evenly over bread and bake 425° until cheese begins to brown, about 3 minutes.

Whisk pizza sauce, remaining basil, and remaining oil mixture in a bowl*. Spread sauce evenly over bread, then top with Mozzarella cheese. Bake until cheese is melted and spotty brown, 5-7 minutes longer.

Notes:

The recipe doesn't call for any other toppings, but you could certainly add meat or vegetable toppings along with the Mozzarella.

*I made this with this homemade pizza sauce found here. Since the sauce already had olive oil in it, I did not add the remaining olive oil mixture to it. I actually brushed most of the olive oil mixture on the bread itself.

Pizza Sauce

2010-03-29T09:59:00.006-05:00

Printable Recipe

3 cloves garlic, minced
3 tbsp olive oil or vegetable oil
1 (29-oz) can tomato puree
1 (28-oz) can crushed tomatoes
2 tbsp brown sugar (next time, I would probably just use granulated)
1 tbsp Italian seasoning
1 tsp dried basil
1/2 tsp salt
1/2 tsp crushed red pepper flakes

In large saucepan, saute the garlic in the hot oil until tender. Stir in the remaining ingredients. Bring to a boil, reduce temperature and simmer, covered for 45 minutes.

Resist the urge to doctor this up before it has finished simmering, as the longer cooking will bring all the flavors together. So if you feel it needs any doctoring, do so afterwards.

Peanut Butter Fingers

2010-03-27T23:39:00.003-05:00

Printable Recipe

It's funny how some recipes get their names. This is one of those long-time, favorite family recipes. They are so very good!

Bars
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tbsp peanut butter
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup oatmeal

12-oz pkg milk chocolate chips

Peanut Butter Frosting (recipe follows)

Cream butter and sugars until fluffy. Add egg, peanut butter and vanilla. Mix well. Add the flour, soda and salt. Beat just until combined. Add the oatmeal and mix well. Spread into a greased 9 x 13" pan. Bake 350 degrees, for about 15 - 20 minutes, or until set and browned.
Remove from oven and sprinkle with the chocolate chips and let sit for a few minutes until chocolate is melted. Spread evenly. Cool completely, and frost.

Peanut Butter Frosting
1 cup pwd sugar
1/2 cup peanut butter
4-8 tbsp milk

Combine ingredients in a bowl and beat until smooth.

Blueberry Crumb Cake

2010-03-26T14:08:00.003-05:00

Printable Recipe

This cake is delicious and remains very moist for several days. It is not overly sweet.

Adapted from FoodNetwork.com the original recipe can be found here

For the Streusel:

1/4 cup granulated sugar

1/3 cup plus 1 tbsp brown sugar

1 rounded tsp cinnamon

1 tsp nutmeg (I really like nutmeg-even though this is much more than what is originally called for, I don't think it overpowers it, but you can add it to your taste)

1/2 cup plus 1 tbsp butter, melted

1 1/3 cups flour

For the Cake:

6 tbsp (3/4 of a stick) butter, softened

3/4 cup sugar

2 large eggs, at room temperature

1 tsp vanilla extract

1/2 tsp grated lemon zest (I usually use a scant 1/2 tsp lemon extract)

2/3 cup sour cream

1 1/4 cups flour

1 tsp baking pwd

1/4 tsp baking soda

1/2 tsp kosher salt*

1 - 1 1/2 cups blueberries (fresh or frozen ... if using frozen, see my note at the end)

pwd sugar for sprinkling on the baked cake

Preheat the oven to 350 degrees. Grease a 9" baking pan.

For the Streusel:

Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Add the melted butter and then the flour. Mix well and set aside.

For the Cake:

Cream the butter and sugar with an electric mixer for 4-5 minutes, until light. Add the eggs, one at a time, then add the vanilla, lemon zest and sour cream. In a seperate bowl, combine the flour, baking pwd, baking soda and salt. Add the flour mixture to the batter and mix just until combined. Fold in the blueberries.

Spoon the batter into the prepared pan and spread it evenly. Crumble the Streusel evenly over the batter. (At this point, I sprinkle on even a little more additional nutmeg.) Bake 350 for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and sprinkle with pwd sugar. (With my oven, I usually have to bake for around 51 minutes.)

NOTES:

*Kosher salt is not the same as table salt. If you use table salt, reduce it by half.

I have always used frozen blueberries. If you do the same, do not thaw them out first. Add a little bit of the flour mixture, or a little sugar to the blueberries before adding it to the batter. This will help the blueberries not to sink to the bottom of the pan while baking.

Sloppy Joes

2010-03-25T08:23:00.001-05:00

Printable Recipe

These are great! Adapted from All Recipes

1 1/2 lbs hamburger
chpd onion (I use just a small amount)
chpd green pepper (I use maybe half of a green pepper)
1 (6-oz) can tomato paste
1 cup water
3 tbsp brown sugar
1 tbsp chili pwd
1 tsp paprika
1 tsp cumin
1 tsp dried oregano leaves
1 tsp cider vinegar
1/2 tsp salt
1/2 tsp pepper
1/3 cup ketchup, or to taste

Brown the hamburger and onion, drain. Add the remaining ingredients, except the ketchup. Bring to a boil and add the ketchup to taste. This will cut down on the bbq flavor, which some like, but my family just prefers our sloppy joes a little sweeter. Simmer, covered, for about 10 - 15 minutes. You can add a little more water, if needed. Serve on hamburger buns.

Southwestern Marinara

2010-03-22T19:50:00.005-05:00

Printable Recipe

This recipe came from my sister, and it is one of my family's favorite meals.

2 tsp olive oil, more if needed (I always use more - I just eyeball it, according to how much onion I'm using)
1 small onion, chpd
minced garlic, to taste
2 (14-oz) cans tomatoes, undrained and tomatoes cut up
2 tsp sugar
1/2 - 1 tsp salt
1/2 tsp black pepper
1/4 - 1/2 tsp crushed red pepper flakes
3 -4 large leaves of fresh basil, more if desired - cut up
8 stems of fresh cilantro, more if desired (just the leaves, not the stems) - cut up

1-lb box pasta of choice, cooked according to package directions
Parmesan cheese, for sprinkling on top

In a large skillet that has a lid, saute the onions and garlic in hot oil, until onions are tender-crisp. Do not overbrown the garlic.

Add the tomatoes, sugar, salt, pepper, and red pepper flakes. Bring to a boil, reduce heat and simmer, covered, for 30 - 40 minutes. You can remove the lid for the last 10 minutes of cooking, to thicken the sauce, if you desire. Meanwhile, prepare pasta of choice.

Cut up the basil leaves by rolling them up tightly, and cutting them into thin strips with either a sharp knife, or a pizza cutter. I then crisscross the pizza cutter, to cut the strips short. To cut up the cilantro leaves, just run a sharp knife or pizza cutter through them, until the are cut up fine. Add the herbs to the sauce the last few minutes of cooking. If you leave them in longer, they can taste a little bitter if cooked too long.

Dish hot pasta in bowl, and cover with sauce. Sprinkle with Parmesan cheese, if desired.

Notes:

You can serve this with any sort of pasta, cheese tortellini, or even ravioli. I usually use either bow tie pasta, or rigatoni. I would really like to try ravioli sometime, though. Serve with a nice crusty bread and a green salad.

You can make this as spicy as you like, by adding as much, or as little pepper and crushed red pepper flakes.

Lemon Pull-Apart Coffee Cake ~ and ~ Blueberry Monkey Bread

2010-03-22T08:22:00.008-05:00

A recipe that after I had gotten started, I thought would turn out wrong; but turned out delicious after all. Plus, and unplanned recipe.

I found a recipe in the current Pillsbury Spring Brunch magazine for Lemon Pull-Apart Coffee Cake that I really wanted to try. So I got the ingredients together, and realized I had the wrong type of biscuits, and they were too large of cans from what was called for. Plus, I didn't want to follow the recipe exactly. The original recipe calls for raisins (which my kids do no like), and nuts (which I do not like). After putting both pans of Monkey Bread into the oven, I decided I wanted to toss in a few blueberries into the Lemon Monkey Bread, so I quickly added a few into one end of the pan. As they baked, they melted into the biscuits, and were so good! So next time, I'll probably add them to the whole pan.

Printable Recipe

Lemon Pull-Apart Coffee Cake adapted from Pillsbury

3/4 cup granulated sugar
2 tbsp grated lemon peel
6 tbsp butter, melted
2 cans (16.3-oz) Grands Homestyle Original Refrigerated Biscuits

Spray a 9x13" pan with Pam and line with parchment paper.

Cut each biscuit in quarters (I actually cut them in 6 pieces each.). Set aside. In a large bowl, combine the melted butter and lemon peel. Roll each biscuit piece in the sugar mixture and place in a single layer in the prepared pan.

If desired, toss sprinkle with fresh or frozen blueberries. (I used frozen that I did not thaw out first.) Bake 375 degrees for 20 - 25 minutes. I decided that that these needed a glaze after cooling a little while, so I just made one from pwd sugar and a little milk.

The Verdict: Normally, with Monkey Bread, you roll the biscuit pieces in the sugar first, put them in the pan, then drizzle the butter on top. I found that mixing the butter and sugar together made a sort of "paste" that I found a little difficult to work with. I had to warm the butter up in the microwave before rolling the biscuits in it, so this is where I thought these would not work out. However, I did my best, but ran out of the sugar mixture before I could use up the entire second can of biscuits. I didn't want to just bake them as plain biscuits, and I didn't want to throw them away, either.

The part that turned into an experiment:

Since I had leftover biscuits that I didn't want to go to waste, and I'd been wanting to make this Blueberry Coffee Cake that I found on the Lick the Bowl Good blog, I decided I would use up the biscuits I couldn't fit into the pan from the Pull-Apart Lemon Coffee Cake. However, I made it a little differently than Monica's recipe.

First, I just sort of guessed at the amounts, because I wasn't sure if I had the equivalent of a 12-oz can of biscuits. But it still worked out just fine.

Blueberry Monkey Bread adapted from Lick The Bowl Good (original recipe can be found here)

Printable Recipe

1 (12-oz) can Grand's Biscuits
1/2 cup butter, melted
6 tbsp brown sugar
2 tbsp granulated sugar
1/2 tsp cinnamon
1/2 - 1 cup blueberries, fresh or frozen

In a large bowl, combine the brown sugar, granulated sugar and the cinnamon. Cut the biscuits in quarters, or sixths. Roll in the melted butter, and toss in the sugar mixture.Place in a greased 9" or 10" pie pan. Roll the blueberries in the sugar mixture and sprinkle with them over the biscuits. Drizzle any remaining butter over the top of the biscuits and blueberries. Bake 375 degrees for 20-25 minutes. If desired, drizzle with a glaze made from pwd sugar and milk.

The Verdict: Since I didn't know if what I had was the equivalent of a 12-oz can of biscuits, I had to guess on the amounts of butter and the sugars. I added a little granulated sugar to the brown sugar, to lighten it up, since it was clumping up. In the end since I guessed on the amount of butter to use, I found they were a little too buttery, so you could use a little less. Nonetheless, they still turned out very tasty and my family gobbled them right up. Also, since I had drizzled a glaze over the lemon monkey bread, I had to do the same to these. Mmmm-Mmmm.

Bittersweet Chocolate Chunk Oatmeal Cookies

2010-03-20T19:46:00.003-05:00

Printable Recipe

Adapted from Cook's Illustrated

1 1/4 cups flour
3/4 tsp baking pwd
1/2 tsp baking soda
1/2 tsp table salt
1 1/4 cups old-fashioned rolled oats
4 oz bittersweet chocolate, chopped into chunks the size of chocolate chips (about 3/4 cup)*
1 1/2 sticks (12 tbsp) butter, softened, but still cool
1 1/2 cups brown sugar
1 large egg
1 tsp vanilla

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, baking pwd, baking soda, and salt. Set aside. In another bowl, stir together the oats and the chocolate.

Cream together the butter and sugar with an electric mixer on medium speed until no sugar lumps remain, about 1 minute. Add the egg and vanilla and continue beating on medium-low speed for another 30 seconds. Stir in the flour mixture, then incorporate the oats and chocolate into the creamed mixture.

Roll dough into balls, about 1 - 1 1/2 ", and slightly flatten to about an inch thick. Place 6 - 8 balls of dough on cookie sheet and bake at 35- degrees for 7 minutes, then rotate pan and bake for another 4 - 5 minutes, or until golden. Do not overbake. Total length of baking depends on the size of the ball of dough. Allow to cool on cookie sheet for 5 minutes, then remove cookies to a wire rack to finish cooling.

*Use a thin bar of bittersweet chocolate. If it is too thick, you will have difficulty chopping it.

Mississippi Mud Bars

2010-03-20T19:09:00.002-05:00

Printable Recipe

Boy, are these ever good!

Adapted from A Passion For Baking

Bars
2 cups sugar
3/4 cup butter, cut into chunks
4 large eggs
2 tsp vanilla
1 1/2 cups flour
1/3 cup cocoa pwd, measured and then sifted
3/4 tsp baking pwd
pinch baking soda
1/8 tsp salt
1/2 cup semi sweet chocolate chips
1 (7-oz) jar marshmallow creme

Mississippi Mud Icing
3 cups pwd sugar
1/2 cup butter, softened
1 tsp vanilla
1/2 cup cocoa pwd, measured and then sifted
1/2 cup evaporated milk

Preheat oven to 350 degrees. Generously spray an 11 x 7" pan with non-stick cooking spray and then place the baking pan on a parchment paper-lined baking sheet.

Cream the sugar and butter until well blended. Add the eggs one at a time, blending well after each addition. When you add the last egg, add the vanilla as well. In a separate bowl, combine the flour, cocoa pwd, baking pwd, baking soda and salt. Blend well. Stir into the creamed mixture, just until blended. Fold in the chocolate chips and blend briefly. Spoon into the prepared pan.

Bake on the baking sheet at 350 degrees until firm to the touch, about 25-30 minutes. Remove from the oven and spread the marshmallow creme over the hot bars and refrigerate, uncovered, for at least 3 hours.

For the Icing
Cream all of the ingredients together until stiff and glossy. Using an off-set spatula, spread the icing on the chilled, uncut bars. You may need to dip the spatula in hot water, to spread the icing evenly. Chill briefly so the icing can set up. Cut into bars.

Butterscotch Cashew Bars

2010-03-18T18:51:00.006-05:00

Printable Recipe

This recipe comes from the cookbook "The Sweeter Side of Amy's Bread"

Crust
2 2/3 cups flour
2 tsp kosher salt
1 1/4 cups cold butter
1 cup plus 2 tbsp brown sugar

Topping
1 2/3 cups butterscotch chips
1/2 cup plus 2 tbsp light corn syrup
3 1/2 tbsp butter
2 tbsp water
1/4 tsp kosher salt
2 cups cashews, roasted and salted

Preheat the oven to 350 degrees. Grease a 12x17" sheet pan lightly with softened butter and line it with aluminum foil, pressing the foil up the sides of the pan and into the corners. Grease the foil with softened butter.

To make the crust: In a food processor, combine the flour and salt. Dice the cold butter into 1-inch pieces and place half into the food processor with the flour. Pulse for a few minutes. Add half of the brown sugar and pulse again, then add the remaining butter and brown sugar and process for 20-30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball.

If you don't have a food processor, follow the same procedure but cut the butter into the flour, alternating with the brown sugar, using a pastry blender to form a coarse meal. The dough will be a little crumbly but will almost form a ball.

Spread the crust evenly in the bottom of the prepared pan. Pat it gently and evenly into the pan all the way to the corners. Be careful not to pack it down too much or the crust will be tough. Bake it 350 degrees for about 5 minutes, then prick the dough lightly with a fork all over, and return to the oven and bake for 10 more minutes. The crust should be slightly browned and soft to the touch. Remove from the oven and cool for several minutes. Do not turn off the oven.

To Make the Topping: In a medium saucepan, add the butterscotch chips, corn syrup, butter, water, and salt and cook over medium heat, stirring constantly until the chips have melted completely and the topping has just begun to simmer, about 5 minutes.

Stir the cashew pieces into the hot topping and spread it evenly over the baked crust. Try to spread it out to the corners if possible, but the topping will spread into any bare spots during baking. Bake again for 11-15 minutes, or until the surface is brown and very bubbly
.
Allow the bars to cool completely on a wire rack before cutting them.

Overnight French Toast

2010-03-14T19:25:00.001-05:00

Printable Recipe

1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup
1 loaf French Bread
5 eggs
1 1/4 cups whole milk
1 tsp vanilla

Mix together the brown sugar and butter in a saucepan and bring to a boil. Boil for 1 minute. Remove from heat and add the corn syrup. Pour mixture into a greased 9xs13" pan. Slice bread in 3/4-inch slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour evenly over the bread. Cover and chill overnight. bake uncovered, 350 degrees, for 30-35 minutes or until golden brown.

Baker's Chocolate Cake with Fudge Icing

2010-03-12T17:43:00.005-06:00

Printable Recipe

From Baker's Chocolate

2 tsp butter, melted, divided
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 pkg (8 squares) Baker's Semi-Sweet Baking Chocolate
1 cup (2 sticks) butter, cut into 1/2-inch pieces
1 1/4 cups sugar
3 large eggs
1/2 cup buttermilk
1 tsp vanilla

Preheat the oven to 325 degrees. Lightly grease 2 (9-inch) round cake pans with 1 tsp of the melted butter. Cover the bottom of each pan with with waxed paper or parchment paper; and brush evenly with the remaining melted butter. Set aside.

In a large bowl, sift together the flour, baking soda, and salt: set aside. Place the chocolate and the cut-up butter in a large microwaveable bowl. Microwave on High for 2 minutes or until the butter is melted. Stir until the chocolate is melted; set aside.

In a medium bowl, beat the sugar and eggs on high speed for 2 minutes or until slightly thickened and pale in color. Add the chocolate mixture: beat until well blended, about 15 seconds. Gradually add the flour mixture, beating on low speed until well blended, about 1 minute. Scrape down the sides of the bowl. Add the buttermilk and vanilla; beat on low speed for 15 seconds, then on medium speed an additional 15 seconds. If batter is not completely blended at this point, mix by hand with a rubber spatula until mixture is well blended. Pour the batter evenly into prepared pans; spread with spatula, if necessary, to evenly cover the bottom of each pan.

Bake on the middle rack, 325 degrees, for 30-34 minute s or until toothpick inserted in the centers comes out with fudgy crumbs. Do not overbake. Cool in pans 5 minutes. Remove from pans to wire racks; peel away and discard the paper. Cool completely. Fill and frost with the Fudge Icing. Refrigerate the cake until ready to serve. Let stand at room temperature 30 minutes before serving.

Fudge Icing
2 cups dark brown sugar
1 1/4 cups heavy whipping cream
1 cup half-and-half
1 pkg (8 squares) Baker's Semi-Sweet Baking Chocolate, coarsely chpd
6 tbsp butter, cut into 1/2-inch pieces

Place all ingredients except butter in a medium saucepan. Bring to a boil over medium heat, stirring frequently with a wire whisk to dissolve the sugar and melt the chocolate. Reduce heat to medium-low; simmer 25 minutes or until thickened, stirring frequently.

Remove from heat. Add the butter, one piece at a time, stirring after each addition until it is completely melted before adding the next piece. Pour the fudge mixture into a 15x10x1-inch pan and spread evenly. Refrigerate for 1 hour. (If refrigerating for more than 1 hour, let stand at room temperature 20 minutes before beating as directed in the next step.)

Place chilled fudge mixture in a large bowl and beat with an electric mixer on high speed 1 minute; scrape the bottom and sides of the bowl. Continue beating 30 seconds or until light and fluffy. Immediately frost the cake.

Thick & Chewy Chocolate Chip Cookies

2010-03-10T19:36:00.002-06:00

Printable Recipe

Store these cookies in an airtight container along with a slice of bread to keep them soft and chewy.

1 1/3 cups butter
1 1/2 cups brown sugar
1 cup granulated sugar
2 eggs
1 tbsp vanilla extract
3 3/4 cups flour
1 1/4 tsp table salt
1 tsp baking soda
12 oz pkg semisweet chocolate chips

Cream the butter ans sugars starting on low speed, gradually working your way up to high speed, until the mixture is light and fluffy, about 3 minutes. Scrape the sides of the bowl. Add the eggs and vanilla and beat on low speed until blended. Beat on high speed until light and fluffy, about 1 minute. Scrape the sides of the bowl.

In another bowl, combine the flour, salt and soda and add to the creamed mixture, stirring with a wooden spoon until just blended. The dough will be stiff. Stir in the chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheets. Bake 350 degrees, for 8 - 10 minutes. Cool on cookie sheets for 3 - 5 minutes, then cool completely on a wire rack.

Oatmeal 'Scotch Bars with Butterscotch Glaze

2010-03-09T20:23:00.002-06:00

Printable Recipe

From a Cook's Country magazine.

1 1/4 cups flour
2 cups quick-cooking oatmeal
1/2 tsp baking soda
1/2 tsp salt
2 sticks butter
3/4 cup butterscotch chips
1 cup dark brown sugar
2 tsp vanilla
1 egg

Glaze
2 tbsp dark brown sugar
1 tbsp water
1/8 tsp salt
1/4 cup butterscotch chips

Line a 9x13" pan with foil, leaving overhang on all sides. Mix flour, soda, and salt in a medium bowl until well combined. Heat butter in a small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in a large bowl and whisk until smooth. Whisk in the brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in the flour mixture in two additions until combined. Spread mixture in prepared pan and bake 350 degrees for 17 - 19 minutes, until a toothpick inserted in the center comes out with a few crumbs attached. Place pan on a wire rack.

For the glaze, bring brown sugar, water and salt to a simmer in small saucepan. Pour hot sugar mixture over the butterscotch chips in a small bowl and mix until smooth. Drizzle over the warm bars and cool on wire rack until warm to touch, about 1 1/2 hours. Using the overhang, lift bars from pan and cool completely on wire rack, about another 30 minutes. Cut into bars and serve. Store bars in an airtight container at room temperature for up to 3 days.

Soft Steak Tacos

2010-03-09T19:52:00.002-06:00

Printable Recipe

Adapted from a recipe in a Cook's Country magazine.

1 flank steak (about 1 1/2 pounds), thinly sliced*
1 tbsp chili pwd
1 1/2 tsp ground cumin
1 tsp coriander
3/4 tsp salt
4 scallions, green parts cut into one-inch lengths, white parts cut in half lengthwise
1-2 jalapenos, minced
4 tsp vegetable oil, divided
1/2 cup tomato sauce
1/2 cup water
2 tsp brown sugar
1 tbsp lime juice
12 (8-inch) flour tortillas, warmed

Place steak in a large bowl and sprinkle evenly with chili pwd, cumin, coriander and salt. Add scallions and jalapenos and toss to combine. (Steak mixture can be refrigerated for up to 2 hours.)

Heat 2 tsp of the oil in a large skillet until just smoking. Add half of the steak mixture and cook, turning slices once, until just browned, about 1 minute per side. Remove and set aside. Repeat with remaining steak mixture in the remaining 2 tsp oil. Put browned meat into a bowl.

Off heat, add tomato sauce, water, brown sugar, and lime juice to skillet, scraping up any browned bits with a wooden spoon. Meanwhile, use a slotted to transfer browned steak mixture to a wooden cutting board, leaving the juices in the bowl. Chop the meat into rough 1-inch pieces.

Add the reserved juices to the skillet and cook until reduced by half, 6-10 minutes over medium heat. Return steak to skillet and cook until meat is glazed and just cooked through, about 2 minutes. Divide among warmed tortillas** and serve with shredded lettuce, minced jalapenos, and hot sauce or salsa.

*To slice the flank steak, first cut it in half lengthwise. Then working with one half at a time, slice the steak on the bias into 1/4-inch pieces. To make the slicing easier, place the steak in the freezer for 20 minutes to firm up.

**Warm up the tortillas by wrapping a stack of them in foil and heating in a 350 degree oven for 15 minutes. If you keep them wrapped in the foil after removing them from the oven, they will stay hot for 30 minutes.

BBQ Sauce

2010-03-09T18:13:00.001-06:00

Printable Recipe

This recipe comes from a Cook's Country magazine. I haven't tried it yet, but it does look good, doesn't it?

2 tsp vegetable oil
1 onion, minced
4 cups low-sodium chicken broth
1 cup root beer
1 cup apple-cider vinegar
1 cup dark corn syrup
1/2 cup molasses
1/2 cup tomato paste
1/2 cup ketchup
2 tbsp brown mustard
1 tbsp hot sauce
1/2 tsp garlic pwd
1/4 tsp liquid smoke (optional)

Heat oil in saucepan over medium-high heat until simmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except for liquid smoke, and bring to a boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. (Sauce can be refrigerated in an airtight container for up to 1 week.)

Teriyaki Steak Subs

2010-02-28T15:22:00.002-06:00

Printable Recipe

1/4 cup bottled teriyaki sauce
1 tbsp brown sugar
1 tbsp soy sauce
1/2 tsp ground ginger
1 pound boneless beef sirloin steak, cut into 1/2" strips
1 medium sweet red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 tbsp vegetable oil
8 pineapple slices
4 hoagie buns, split and toasted

In a bowl, combine the teriyaki sauce, brown sugar, soy sauce and ginger. Set aside. In a skillet or wok, stir-fry the steak, peppers and onion in the vegetable oil, for 5 minutes. Stir in the reserved sauce, and top with the pineapple slices. Cover and simmer for 5 minutes, or until heated through. Spoon meat and vegetable mixture on the bottoms of the buns and cover with the pineapple slices. Cover with the tops of the buns and serve.

Sausage and Peppers

2010-02-28T15:12:00.003-06:00

Printable Recipe

The sausages can be either hot or sweet, with fennel seeds or without. Just make sure they are fresh.

1/4 cup olive oil
2 garlic cloves, peeled and minced
2 onions, sliced
6 bell peppers, green, red or a mixture, cut into 1/2-inch - wide slices
salt to taste
8 hot or sweet Italian sausages, about 2 pounds

Heat the oil in a large skillet over medium heat. Cook the garlic until it begins to brown, and then discard it. You really just want to flavor the oil. Add the onions and cook until soft, stirring from time to time so they cook evenly. Don't let them brown. Add the bell peppers and salt, stir well and cover and cook over low heat until they're soft, about 30 minutes.

Meanwhile, cook the sausages. First pierce them all over with a fork and either broil them until they're golden, grill them, or cook them in another skillet over medium heat with several tbsp of water, turning them so they cook evenly. It will take about 15 minutes for the water to evaporate and the sausages to cook.

When the sausages are done and the peppers are ready, mix them together and cook in a skillet for about 5 minutes, for the flavors to blend. Serve with a crusty Italian bread.

Hong Kong Orange Chicken

2010-02-28T15:02:00.002-06:00

Printable Recipe

grated zest from 4 oranges
2/3 cup orange juice
4 tbsp honey
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp minced fresh ginger
1/4 tsp crushed red pepper flakes
2 tsp finely minced garlic
2 chickens (2 1/2 to 3 pounds each), cut up and trimmed of excess fat
salt and pepper, to taste
4 scallions, thinly sliced on the diagonal

A day before serving, make a marinade by mixing together in a large bowl, the orange zest, orange juice, honey, soy sauce, sesame oil, fresh ginger, red pepper flakes and minced garlic. Add the chicken and turn over to coat all sides of the chicken. Cover the bowl and refrigerate overnight.

Preheat the oven to 375 degrees and place it skin-side up in a shallow roasting pan. Season with salt and pepper. Pour 2/3 cup of the marinade into the pan. Bake for 1 hour. Remove the chicken to a platter. If desired, make additional marinade and bring to a boil to thicken it, and pour over the chicken. Sprinkle with the scallions and serve.

Strawberry Cream Pie

2010-02-28T14:31:00.002-06:00

Printable Recipe

1 (8-oz) pkg cream cheese
1/4 cup granulated sugar
1/2 tsp vanilla
dash nutmeg
1 cup strawberry slices, divided
1 cup whipping cream
1/4 cup pwd sugar

1 (9-inch) graham cracker pie crust

Combine softened cream cheese, granulated sugar, vanilla and nutmeg; mixing until well blended. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture and set aside. Whip the whipping cream and pwd sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices and spoon into the crust. Chill for several hours, or overnight. Garnish with strawberries if desired, and serve.

Pizza Subs

2010-02-21T19:26:00.002-06:00

Printable Recipe

I don't really use measured amounts, since you can easily use as much or as little as you want of each ingredient. Just use this as a basis for these sandwiches, which happen to be one of my son's favorite.

hoagie buns, sliced
bulk hot Italian sausage, browned and drained
deli ham
pizza sauce
thinly sliced Mozzarella cheese
mild banana peppers, thinly sliced, optional
sliced pepperoni
hard salami

On the bottom of each hoagie bun, layer the ingredients in the order given. Replace the tops of the buns and wrap individually in foil and place on a baking sheet. Bake 425 degrees for 12 - 15 minutes, or until cheese is melted.

Burst of Lemon Muffins

2010-01-02T15:28:00.002-06:00

Printable Recipe

1 3/4 cups flour
3/4 cup sugar
1 tsp baking pwd
3/4 tsp baking soda
1/4 tsp salt
1 cup (8 oz) lemon or vanilla yogurt
1 egg
1/3 cup butter, melted
1 - 2 tsp grated lemon zest
1 tbsp lemon juice
1/2 cup coconut

Topping
1/3 cup lemon juice
1/4 cup sugar
1/4 cup coconut, toasted

In a large bowl, combine the flour, sugar, baking pwd, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon zest, and lemon juice until smooth. Stir in the dry ingredients just until moistened. Fold in the coconut. Fill (12) greased muffin cups two-thirds full. Bake 400 degrees for 18-22 minutes or until golden brown and test done. Cool for 5 minutes before removing to wire racks.

In a saucepan, combine the lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in the coconut. Poke the warm muffins with a fork, several times and spoon the lemon mixture over the muffins. Sprinkle with the coconut. Cool thoroughly.

Overnight French Toast

2010-01-02T15:08:00.003-06:00

Printable Recipe

1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup

1 loaf French Bread

5 eggs
1 1/4 cups milk
1 tsp vanilla

Mix together the brown sugar and butter until melted and smooth. Remove from heat and stir in the corn syrup. Spread in a greased 9 x 13" pan. Cut the bread in 3/4" slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour over the bread. Cover the pan with plastic wrap and chill overnight. Bake, uncovered, 350 degrees for 30 - 35 minutes.

Lemon Streusel Bars

2010-01-02T14:50:00.002-06:00

Printable Recipe

1 pkg lemon cake mix
1/2 cup butter
3/4 cup milk
2 eggs

Filling
1/4 cup sugar
1 (8-oz) pkg cream cheese, softened
1 tbsp lemon juice
1 tsp lemon rind

Cut butter into cake mix until crumbly; reserve 1 cup of mixture for topping. To remaining mixture, add milk and eggs, beat on high speed with an electric mixer for 2 minutes. Pour into a greased 9 x 13" pan. Set aside.

Cream together the cream cheese, lemon juice and lemon rind; blend well. Drop by spoonfuls onto the batter and spread in an even layer. Sprinkle reserved crumbs on top and bake 350 degrees for 30 - 35 minutes, or until lightly golden.

Store in the refrigerator.

Pulled Pork with Rootbeer BBQ Sauce (crock pot)

2010-01-01T15:38:00.004-06:00

Printable Recipe

1 (2 1/2 - 3 pound) boneless pork sirloin roast
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
2 medium onions, cut into thin wedges
1 cup Root Beer

Sauce
3 cups Root Beer
1 cup bottled chili sauce
1/4 tsp Root Beer concentrate, optional (found in the baking aisle with the other extracts)
several dashes hot pepper sauce, optional

toasted hamburger buns

Trim the fat from the pork roast. If necessary, cut roast to fit the crock pot. Sprinkle pork with salt and pepper. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Transfer the roast to a 3 1/2 - 5 quart crock pot. Add the onion wedges and 1 cup Root Beer. Cook, covered, on LOW for 8-10 hours, or HIGH for 4-5 hours.

Meanwhile, for the sauce, combine the 3 cups Root Beer and chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered and stirring occasionally, about 30 minutes, or until mixture is reduced to 2 cups. If desired, add the Root Beer concentrate and hot pepper sauce.

Transfer the roast to a serving platter. With a slotted spoon, remove the onion from the juices and set aside. Discard the juices. Using two forks, pull the pork into shreds. To serve, add the pork and onions to the buns, and spoon on the sauce.

Hawaiian Ham Sandwiches

2010-01-01T15:18:00.006-06:00

Printable Recipe

This is a Taste of Home recipe.

8 hoagie buns
8 slices Monterey Jack or Provolone cheese
1/2 of a medium green pepper, thinly sliced
1/2 medium red pepper, thinly sliced
2-3 green onions, thinly sliced
olive oil
1 pound sliced fully cooked ham, cut into thin strips
1 (20-oz) can pineapple tidbits, drained
1 cup (4 oz) shredded Mozzarella cheese

Cut off the tops of the hoagie buns (near the top) and hollow out the insides, leaving about 1/4" (or so) shells; set aside the tops. Discard the hollowed out bread. Place the rolls on a baking sheet and line the inside of each with Monterey Jack cheese. In a skillet, saute the peppers and onions in the oil, for 3 minutes. Add the ham and cook for 3 minutes.Add the pineapple. Remove from heat; drain. Spoon into the rolls. Bake 450 degrees for 5 minutes. Sprinkle with the Parmesan cheese; return to oven until the cheese melts, about 1 minute. Replace the tops of rolls. Serve immediately.

Sausage Sandwich Squares

2010-01-01T15:01:00.004-06:00

Printable Recipe

This is a Taste of Home recipe.

3 - 3 1/2 cups flour
1 pkg active dry yeast
1/2 tsp salt
1 1/3 cups warm water (120 - 130 degrees)
1 pound bulk Italian sausage
1 red pepper, diced
1 green pepper, diced
1 onion, diced
4 cups (16 oz) shrd Mozzarella cheese
1 egg
1 tbsp water
2 tbsp Parmesan cheese
2 tbsp minced fresh parsley
1/2 tsp oregano
1/8 tsp garlic pwd

In a large bowl, combine 2 cups of the four, yeast and salt. Add warm water; mix well. Add enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.

In a skillet, cook the sausage until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute the peppers and onion until tender, drain. Press half the dough onto the bottom and 1/2" up the sides of a greased 15 x 10 " jelly roll pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with cheese.

Roll out remaining dough to fit the pan; place over cheese and seal the edges. In a small bowl, beat the egg and water. Add the Parmesan cheese, parsley, oregano and garlic pwd; mix well. Brush over dough. Cut slits in top. Bake 400 degrees for 20-25 minutes or until golden brown. Cut into squares.

Cashew Clusters

2010-01-01T14:17:00.008-06:00

Printable Recipe

These are so good! They are also very easy to make, too. This recipe comes from the Pillsbury Cookbook, that I've had for 20 years, or more. I've always thought of trying this recipe, but I "thought" I wasn't such a fan of dark chocolate. Then someone at work offered me a cashew cluster that was covered with dark chocolate. It was wonderful! The next day I came across this recipe again, and thought they must be one in the same. You can easily use other nuts, or add raisins if you so desire. Be warned though, they are quite addicting.

12-oz pkg (2 cups) semi sweet chocolate chips
1-oz square unsweetened chocolate
2 cups cashews

Line a cookie sheet with waxed paper. In a large saucepan over low heat, melt the chocolate; stir until smooth. Stir in the cashews. Drop candy by teaspoonfuls onto prepared cookie sheets. Refrigerate until set. Store tightly covered container in refrigerator.

Classic Chili

2009-11-15T13:24:00.001-06:00

Printable Recipe

So I've been in the mood for chili recently, and my go-to recipe usually is Hovies Chili . Actually, my son usually makes this - he loves it. However, I've been wanting to try something different and went searching through some magazines. I found this one in a Taste of Home magazine that is similar to a recipe given to me years ago, by a friend. That chili was very good, and while I haven't tried this recipe yet, I'm hoping this will be good, too.

1 medium green pepper, chpd
2 medium onions, chpd
1/2 cup chpd celery
1 tbsp vegetable oil
2 pounds hamburger
2 (28-oz) cans tomatoes, undrained and cut up
1 (8 oz) can tomato sauce
1 cup water
2 tbsp Worcestershire sauce
1-2 tbsp chili pwd
1 tsp garlic pwd
1 tsp dried oregano leaves
1 tsp salt
1/2 tsp pepper
2 (16 oz) cans kidney beans, drained and rinsed

In a skillet, brown the hamburger along with the green pepper and onions, drain. Place the hamburger mixture in a large pot and add the remaining ingredients, except for the kidney beans. Cover and simmer for 1 1/2 hours, stirring occasionally. Add the kidney beans and simmer, uncovered, for 10 minutes longer.

Steak Soup

2009-11-15T12:49:00.002-06:00

Printable Recipe

This is a very good soup, that I doctored up quite a bit. I'll give the original recipe, and include the changes I made alongside in italics, as well as the notes I wrote when I made this for the first time, at the end.

2 tbsp vegetable oil
2 pounds lean boneless round steak, cut into 1-inch cubes (I used stew meat, but you could also use chuck)
salt and freshly ground pepper
1 medium onion, chpd
2 cloves garlic (I did not add)
5 cups water
1/2 cup Worcestershire sauce
1 tsp pepper
1/2 tsp paprika
2 1/2 cups medium egg noodles, uncooked
2 cups sliced fresh mushrooms (I did not add)
2 cups (8 oz) shrd Cheddar cheese (I did not add)

Heat oil in a Dutch oven over medium-high heat. Add meat and sprinkle generously with salt and pepper. Brown meat on all sides, stirring occasionally. (Do this in batches, if needed, so that you get a better sear on the meat.)

Add the onion and garlic; cook for 2 minutes, stirring occasionally. Add water, Worcestershire sauce, 1 tsp pepper, and paprika. bring to a boil, cover, reduce heat and simmer for 1 hour and 15 minutes.

Stir in the egg noodles and mushrooms. Bring to a boil, cover, reduce heat and simmer for 30 minutes or until meat is tender and noodles are cooked.

Ladle soup in to individual bowls and top with the shrd cheese.

Notes:
I cooked the noodles in the broth as is called for, and all of the broth was pretty much absorbed by the noodles. So I added 1 can Campbells Beef broth and about 1 1/2 cups water. It was much better, but still lacked something. I wanted to doctor it up a bit, but did not want to give it an Italian flavor by adding oregano, basil and thyme. So I added a pinch of allspice, and it was great!

I found the Worcestershire to be a bit overwhelming so maybe next time, add a bit of lemon juice to counter this, maybe 1 tsp. I also found it a bit too peppery, so cut down on the pepper added, to maybe 1/2 to 3/4 tsp.

This can also be made using chuck roast, instead.

This would be good thickened with a flour/water paste, and served over mashed potatoes.

Biscuit Pizza Bake

2009-11-15T12:03:00.001-06:00

Printable Recipe

This recipe is from a Taste of Home magazine. Here is a picture of it from their website.

1 pound hamburger
2 (12-oz) tubes refrigerated buttermilk biscuits
1 (15-oz) can pizza sauce
1 cup chpd green pepper
1/2 cup chpd onion
1 (3 1/2-oz) pkg pepperoni
1 cup (4 oz) shrd Mozzarella cheese
1 cup (4 oz) shrd Cheddar cheese

Brown hamburger, drain and set aside. Quarter all of the biscuits and place in a greased, 3-quart baking dish. Top the biscuits with the pizza sauce and sprinkle the hamburger the biscuits and sauce. Layer with the green pepper, onion, pepperoni and cheeses. Bake at 350°, uncovered, for 25-30 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.