Classic Cake Doughnuts

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 accumulate at the bottom of the fryer and 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

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

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

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

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

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

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

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

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

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.  Otherwise, simmer dumplings in the gravy, uncovered for 10 minutes, then cover pan and simmer for another 10 minutes.  Then, if needed, pop in the oven for about 5 minutes, if desired, to finish cooking them or to 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

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

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

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 use 2 pkgs of chocolate chips

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

1/2 cup peanut butter ... I use up to 1 cup since I'm using more chocolate and butterscotch chips

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 - in fact, I always use much less and prefer it that way- I'd say I use a good 2 cups less - use your judgement)

1 tsp vanilla (I use maple flavoring, and often will double the amount)

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

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

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

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)

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

Photo courtesy of BettyCrocker.com

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 chopped
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 chopped 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

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

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

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

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

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.