Pecan Pie Bars

   It's fall and what a great time to start thinking about all those recipes we enjoy around the holidays.This one's a keeper!

1 can crescent rolls
3/4 cup chopped pecans
1/2 cup corn syrup
1/2 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 egg, beaten

Open crescent rolls, unroll and press into the bottom and 1/2 inch up the sides of a 9X13 inch pan (sprayed with cooking spray), sealing all seams.

Bake in oven for 8 minutes.

Meanwhile, in a mixing bowl, combine remaining ingredients, pour over partially baked crust.

Return to oven for 18-22 minutes or until golden brown.

Cool completely for at least an hour. Cut into bars and serve.

This is an easy way to enjoy pecan pie taste, without the trouble or enormous amount of calores in a traditional pie. One little bar (ok, maybe two) will satisfy your craving, I promise!

S'Mores...changed up!

Sunday evening, after a busy week and weekend, we built a little fire and decided to make s'mores. I have seen lots of "new" ideas for creating s'mores out in blog-land and thought we might change ours up as well. 

We started with a Ritz cracker,

topped that with a Reese's Peanut-butter Cup,

topped that with a roasted marshmallow (very roasted!),

and finished it off with another Ritz cracker. 

It was yummy! 

Everyone liked the change, a little salty, little sweet WITH a peanut butter cup! 

Does it get any better? I think not! 

And hanging out with this kid is always a good way to end the weekend...

Banana Pudding Poke Cake

I made this for a funeral dinner at our church and it got rave reviews so I knew I had to make it for us at home, too. It's not difficult at all and comes out so moist and delicious I just know you will love it!

1 box yellow cake mix and the ingredients to make it (eggs, oil and water)

2 boxes instant banana pudding mix, the small box

4 cups milk, I used skim

one container of cool whip, I used light

20 vanilla wafers, crushed

banana for garnishing

Make cake according to package directions.

When cake is about 5 minutes from coming out of the oven, make pudding according to package directions using the 4 cups of milk.

Set pudding aside to thicken just a bit while cake finishes baking.

When cake is done and still hot, poke holes all over the top with the handle of a wooden spoon or something similar.

Pour pudding all over the top of the cake. It should be pourable, but not thin and runny.

Spread pudding around to make sure it works down into the holes in the cake.

Place in refrigerator to cool completely.

When cake is cool, top with cool whip.

When ready to serve, sprinkle top with crushed vanilla wafers.

Cut into serving size pieces and garnish with sliced bananas.


Source: The Country Cook

Apple Crisp

Such a simple and scrumptious way to use up apples you have on hand. This is really the only recipe for apple crisp I have ever used. When you find any recipe you really like, you better hang on to it!

This particular time, I made individual servings...so sweet and special for the
peeps in your life! 
I also added a scoop of ice cream and a generous drizzle of caramel, WOW!

4 cups thinly sliced tart apples, I have found that whatever I have on hand works just fine
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick oats
1/3 cup butter or margarine, softened
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg*

Heat oven to 375*

Arrange apples in a 8X8 inch greased square pan.

Mix remaining ingredients; sprinkle over apples. I always try to completely cover the top of the apples so you get a bite of topping with each bite of apples.

Bake until top is turning a golden brown and apples are tender, about 30 minutes.

Best served warm! If I make ahead of time I always slip it back in a warm oven for a couple minutes to re-warm.

Top with ice cream and caramel sauce if desired.

*Sometimes I omit the nutmeg and use a whole teaspoon of cinnamon.

source: Betty Crocker Cookbook

SIXTEEN!

My favorite fifteen year old, is SIXTEEN today! Not sure where the years have gone, but I do know we have so many wonderful memories when we look back over time. Born a whopping 9lbs 3 oz, he burst into this world and stole all our hearts. He is the best little brother his big brothers could ask for and he has loved them from day one. As the youngest of the family, Doug and I have the good fortune to still have him at home while his brothers are away at school. We enjoy and love him so very much!

HAPPY 16TH BIRTHDAY J

love, MOM

Big Chocolate Chip Cookie cake recipe found here.

Chocolate Angel Food Trifle

Want an easy dessert that looks impressive?? 

Want a dessert that kids love???

Want a dessert that's not too heavy??

Here it is....

Chocolate Angel Food Trifle

Here's all you need:

One loaf Angel food cake

One large box instant chocolate pudding

3 cups milk

One bowl Cool Whip

Using an electric knife, cube the angel food cake.

In a large mixing bowl, mix pudding and milk. Whisk until mixed.

Starting with the cake, create layers. Cake, pudding then Cool Whip. Repeat. 

I usually get three layers to fill my bowl. 

You can also make this in a 9 X 13 pan. Just spread all the cake on the bottom, top with pudding, then Cool Whip. 

I don't make this too far in advance, a couple hours at most, to avoid getting soggy cake.

I have taken this to a Pasta Feed for the football team twice and it is always eaten up! You could easily change the pudding flavor or add chopped candy bars, chocolate chips or fruit to make it more special. My crew likes it just this simple, so it's how we enjoy it!

Puppy Chow

Cleaning out the back of the pantry and came across 1/2 a box of Chex cereal.
Perfect for a batch of Puppy Chow for my guys. 

It's quick, easy and a real treat for kids and adults alike. 

Enjoy!

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Chex cereal (I used Corn Chex)
3 cups powdered sugar

In a LARGE mixing bowl, measure out the cereal, set aside.

In a microwave safe bowl, melt butter, peanut butter and chocolate chips, about 1 minute.

Remove from microwave and stir till smooth, add vanilla.

Pour chocolate mixture over cereal and using a plastic spatula, gently stir to coat cereal. 

In a large brown paper grocery bag, add powdered sugar and  chocolate covered cereal.

Close top of bag and gently shake to distribute powdered sugar over all the cereal.

When covered, pour into a large resealable plastic, or glass, container. 

Puppies would probably like this, too! :)

Apple Dumpliings

Fall has officially arrived and certainly my cooking is starting to reflect the season. This is a simple little recipe with a surprise ingredient...Mountain Dew! Who knew it could be so wonderful in a dessert?

1  Apple (Granny Smith, Golden Delicious, or whatever you have on hand)

1 tube Crescent Rolls

1 stick butter, melted

3/4 cup sugar

1/2 teaspoon vanilla

Ground Cinnamon (I used a cinnamon/sugar combo that I use when making cinnamon toast)

1/2 cup  Mountain Dew 

Peel apple and cut into 8 wedges, removing core.

Roll up each apple wedge in a crescent roll.

Place rolls in a buttered, 8X8 inch baking pan.

Melt butter, add sugar and vanilla, pour over crescent rolls. 

Pour Mountain Dew all around the rolls, not over the rolls. 

Sprinkle with cinnamon (or cinnamon/sugar combo)

Bake at 350* for 40 minutes.

Enjoy!

Ice cream with a drizzle of the sauce over the top would be 

out of this world good!

MAKE SOMEONE HAPPY!

Just for fun today I was cleaning out the refigerator, (ok, it wasn't for fun, it really needed cleaned out), and I came across a partially used tube of chocolate chip cookie dough from a few days ago. Thinking that I needed to "use it or lose it" I turned on the oven, then looked over and saw a package of mini M&M's that I bought for a different dessert. Hmmm......here's what I ended up with:

Big and beautiful Chocolate Chip/M&M Cookies! J will love them when he comes home from football practice, but before he leaves for Knights of Our Lady and the bonfire tonight. I'm telling you the kid is rarely home. Last night it was 10:20pm before he ever got home from SCHOOL!!

A tall glass of milk and he will be HAPPY! 

All I did was roll the dough in large balls (1 1/12 inches), place them on a cookie sheet sprayed with nonstick spray, strategically place a few M&M's on each one, and bake them at 350* for 10-11 minutes. So easy, but a little more special that simply baking them straight out of the tube.

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Two desserts posted in a row...must be a good week!

I prepared lunch for a committee meeting Doug had this week. It's just starting to cool off here and a little taste of fall is just what I wanted for a sweet little dessert. I made the cupcakes "mini" since it was a luncheon, and because I think they are waaaay cuter than regular size!



For the cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
½  teaspoon baking soda
½  teaspoon kosher salt
1 teaspoon ground cinnamon
½  teaspoon ground ginger
½  teaspoon ground nutmeg
2 extra-large eggs
1 cup canned pumpkin purée (8 ounces), not pie filling
½  cup granulated sugar
½  cup light brown sugar, lightly packed
½  cup canola oil
Maple Frosting (see below)

Preheat the oven to 350 degrees.

Spray 10 muffin tins with non stick spray or line them with 10 paper liners. I used a mini cupcake pan, sprayed. When making minis, it will make lots more than 10 cupcakes, I got 48!

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and canola oil.

Add the flour mixture and stir until combined.

Divide the batter among the prepared tins (I use a mini ice cream scoop) and bake for 20 to 25 minutes for regular sized cupcakes, 8-10 minutes for mini, until a toothpick inserted in the center comes out clean.

Set aside to cool completely.

Spread the cupcakes with the Maple Frosting.

For the frosting:
6  ounces cream cheese, at room temperature
3  tablespoons unsalted butter, at room temperature
¼  teaspoon Maple Flavor
½  teaspoon vanilla extract
2 cups sifted powdered sugar

In the mixing bowl, cream the cream cheese and butter on low speed until smooth.

Stir in the maple flavoring and vanilla extract.

With the mixer still on low, slowly add the powdered sugar and mix until smooth.

Frost cooled cupcakes.

I did end up putting the cupcakes in a liner after they were baked. It made it easier for serving at the meeting. And by doing it afterwards, the cake comes away cleanly form the paper and you don't miss one bit of yumminess! 

Source: adapted from Ina Garten

Pinapple Pudding Cake

1 (18.5 oz) package yellow cake mix...plus the ingredients to make cake (do not use the pudding in the mix type)

2/3 cup sugar

1 (20 oz.) can crushed pineapple

1 (6 oz.) package instant vanilla pudding mix

1 tub non-dairy whipped topping

flaked or shredded coconut, toasted if desired

1. Spray a 9x13 inch cake pan with non-stick spray, bake the cake according to package directions.

2. Put holes into the top of the cake with a fork when cake comes out of oven and is still hot.

3. Mix pineapple and sugar in medium bowl and pour over cake.

4. Prepare pudding according to the package directions and pour over cake.

5. Chill in refrigerator until completely cooled.

6. Spread whipped topping over cooled cake and sprinkle coconut on top.

7. Keep refrigerated.

A yummy cake that is moist and flavorful. The toasted coconut adds a nice little crunch. 

Source: Adapted from momswhothink.com

Strawberry Sugar Cookies

                                         These were oh so EASY and oh so YUMMY!

Here's what you need to make these super duper spring time cookies:

One package sugar cookie dough, you can make your own if desired

For "frosting" mix together:
8 oz cream cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla
mix till smooth

One bowl strawberry glaze*, can use the sugar-free variety, I did by mistake!

Diced, fresh strawberries

Bake cookies according to package directions, cool completely.

Top cooled cookies with cream cheese frosting, or your own homemade variety.

Next top cream cheese frosting with strawberry glaze.

Sprinkle diced strawberries on top of all.

Chill until ready to serve. Store leftovers in refrigerator.

* strawberry glaze is found in the produce department

This is a very impressive looking cookie. It would be a wonderful dessert to take to a spring or summer get together. You can also make one big cookie like a fruit pizza, or even in a 9x13 inch pan. Just place the cookie dough close together so it expands to fill the pan when it bakes. Finish it by following the steps above.

Margarita Cupcakes

 

Cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup fresh squeezed lime juice

2 tablespoons oragne -flavored liquor, such as Triple Sec

1 cup sugar

1/2 cup vegetable oil, I used canola

2 eggs

1/2 teaspoon lime oil or grated lime zest, I used zest

1/3 cup milk

Preheat oven to 350*

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

In a small bowl, mix together lime juice and liquor.

In a large bowl, whisk together sugar, oil, eggs and lime oil, or zest, until smooth.

Alternately whisk in flour mixture and milk and liquor mixture. 

Keep beating until all is added and batter is just smooth.

Scoop batter into lined cupcake pan.

Bake in preheated 350* oven for 20 to 25 minutes. 

Tops should be lightly golden and should spring back when lightly touched.

Let cool on a rack for 5 minutes.

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Syrup:

3 tablespoons light corn syrup

2 tablespoons super fine granulated sugar, i used regular and it worked fine I just stirred to dissolve

1 tablespoon taquila

1 tablespoon fresh squeezed lime juice.

Whisk together all ingredients. Whisk well to dissolve sugar if using regular.

Using a skewer, poke four or five holes in top of each cupcake. 

Drizzle syrup over the top of each cupcake.

Let cool in pan on rack for 10 minutes. Remove from pan and cool completely on rack. 

Top cupcakes with buttercream frosting.

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Buttercream: 

1 1/2 cup powdered sugar

1/2 cup unsalted butter

pinch of salt

1 teaspoon vanilla

Beat butter, powdered sugar and salt with an electric mixer until light and fluffy. 

Add vanilla and beat until frosting is smooth. 

Tint frosting with food coloring, if desired.

Spread frosting with a spatula or pipe on with a pastry bag.

This is only 1/2 of the original recipe, and I felt is was plenty of frosting.

Doug gave me this cupcake cookbook for Christmas. He knows me well and knows how much I love to cook. One thing I really like it that many of the recipes only make 12 cupcakes. More than plenty for our family. I think next up will be Boston cream pie cupcakes! I'll let ya know how they turn out!

Banana Pudding

1 box vanilla pudding
milk
vanilla wafers
bananas

Slice bananas and arrange in bottom of dish.

Add a layer of vanilla wafers.

Make pudding according to package directions.

Pour pudding over cookies and bananas.

Place a few vanilla wafers in a zip lock bag and crush them with a meat mallet, or rolling pin.

Sprinkle crushed cookies on top of pudding.

Chill until ready to serve.

Super easy & super tasty!

Holy Cow Cake

1 German Chocolate cake mix and ingredients to make it

1 can sweetened condensed milk

1 jar caramel syrup

1 lg. bowl Cool Whip, I use light

2 Heath candy bars (crushed) or Heath Bits from the baking isle

Prepare cake as directed on package. 

Bake in 13x9 inch pan. 

When cake is done and still hot, poke holes in it. 

Pour condensed milk over cake....

Then pour caramel syrup.....

Refrigerate. 

When chilled, spread Cool Whip over cake. 

Top with the crushed candy bar pieces. 

Keep refrigerated until ready to serve.

 The only picture of the finished cake, and it didn't last long...

Strawberry Shortcake Cake

First of all let me apologize for posting this dessert... it's SINFUL!

I first saw it on Pioneer Woman's site. Oh man it looked so good, just like everything she does...anyhoo, I made some changes to make it easier and less fat. I used a cake mix instead of making a homemade cake and don't tell anyone, but I only used 1 stick of butter in the frosting instead of 2. Here is what I did to make this awesome desert:

1 white cake mix, mixed according to package

While cake is baking prepare strawberries and frosting:

1 quart of fresh strawberries, cleaned, hulled and smashed

3/4 cup sugar, sprinkle in the strawberries and stir to combine

Frosting:

8 oz. Cream Cheese, Room Temperature

1 stick  Butter

1-1/2 pound Powdered Sugar

1 teaspoon Vanilla

Pour about 3/4 of the batter into an 8 inch baking pan, making sure it is deep enough to handle the cake as it rises in the oven. Use remaining batter to make cupcakes.

Bake cake in 350* oven until done, 30 minutes, give or take a few.

Let cake completely cool.

When cake is cool, using a long serrated knife, cut cake in half across the middle so you have two rounds.

Place half of cake on cake plate cut side up.

Pour half of strawberries over cake, making sure to spread them out evenly and also get plenty of syrupy juice over all.

Frost the top of the 1st layer, being careful to leave strawberries evenly distributed.

Top this layer with other half of cake and repeat with the rest of the strawberries.

Once the strawberries are covering the top, frost the entire cake. It's kinda hard to cover all the strawberries, so just don't worry about it. It looks yummy with the berries peeking through.

Refrigerate the cake till ready to serve.

SNICKERDOODLES!

so, I'm trying to learn how to use picasa...wish me luck!

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Mix together in small bowl:
2 tablespoons white sugar & 2 teaspoons ground cinnamon

Cream together shortening, butter, eggs and vanilla.

Blend in flour, soda, cream of tatar,  and salt.

Shape dough into 1 inch balls and roll in cinnamon & sugar mixture.

Place on greased cookie sheet and bake at 350* for 10 minutes.

This might be Caleb's favorite cookie....the rest of us like 'em too!

Cinnamon Rolls = Comfort Food

This past weekend, our parish/school community lost a beautiful young soul.
Tyler Jeck was Drew's age, just finished his first year of college and was home for the summer. Tyler was our neighbor when the boys were younger. His older brother and he would come over to play with Drew and Caleb and Jonah. We carpooled with them for the first few years of school. Tyler was a parents dream. He was an easy going kid, always nice to everyone, a good example to others as a student and an athlete, but more importantly as a person. Tyler drowned in an accident at the lake this weekend. He dove in to cool off and never resurfaced. To make this story even more heartbreaking, the authorities are still searching for him, 3 days later.  His parents are as good as gold, and I wish they didn't have to endure this.
When Dave, Debbie, Stuart and Tyler were our neighbors, we would exchange a little Christmas gift to each other.  I always made them a big pan of cinnamon rolls and some homemade hot chocolate mix. Dave in particular loved it. So today as I wondered what I could do to try to lessen the pain, I thought of the rolls. I  made them and have them ready to deliver. I hope they can find some comfort in knowing they are loved and their Tyler was loved as well by so many others. So I wanted to share this story and the recipe...maybe you know someone who could use a little comfort.

1 tablespoon dry yeast

1 cup warm milk

1/2 cup white sugar

2 tablespoons melted butter

1 teaspoon salt

2 eggs, beaten

4 cups flour

Dissolve yeast in warm milk.

Add the rest of the ingredients in order and mix well until a nice dough ball forms.

Cover and let rise in a warm place until double in size.

When dough is ready cover your surface with flour and roll dough to about a 1/4 inch thick, in a rectangle.

Spread with filling:

1/4 cup softened butter

1 cup brown sugar

3 tablespoons cinnamon

I spread the butter on the entire surface,  then sprinkle on the brown sugar and cinnamon.

Roll dough into a long log.

Slice in 1 inch slices.

Place on greased pan.

Let rise.

Bake in 400* oven for 10 minutes.

Frost when rolls are hot:

1/2 cup butter

1 1/2 cup powdered sugar

1 oz cream cheese

1 teaspoon vanilla

pinch of salt

Beat until fluffy, spread on hot rolls.

Rest in peace Tyler...

Jello Poke Cake

One of our 4th of July desserts.....cool and yummy!

Super simple ingredients and yes, I use a lot of store brands!

  

1 box white cake mix

eggs

oil

water

1 small box jello

1 bowl whipped topping, I use light

Using the eggs, oil and water according to package directions, make cake as directed. 

Bake cake as usual. 

During the last few minutes of the baking time, dissolve jello in 1 cup boiling water.

When cake is done, remove from oven and poke holes all over the top using a fork. Do this when the cake is hot out of the oven.

Pour hot jello mixture over cake .

Let cake cool to room temp then refrigerate to cool completely.

After cake gets cold in refrigerator, remove and "frost" with cool whip.

Good summer time dessert. Light and cool. Change the flavor/color of the jello for different occasions. Or go crazy and use 2 colors!

Fruit Pizza

 

One tube refrigerated sugar cookie dough, or your favorite sugar cookie recipe

Slice dough and place rounds on pizza pan (sprayed with non stick spray) close together so when it bakes they will expand to make the crust. Cook according to package directions, time may vary a little since you are making one big cookie instead of individual cookies. Remove from oven and let cool.

When crust is cooled completely top with topping to within an inch of the edge.

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Topping:

1 - 8 oz bowl of Cool Whip, I use the light 

1 -  8 oz package cream cheese, softened, again I use the light

1 teaspoon vanilla

1/2 cup powdered sugar 

With mixer, mix cream cheese until smooth.

Add Cool Whip and mix gently to combine.

Add vanilla and powdered sugar, mix well to combine until smooth.

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Assorted fruit, use whatever is in season!

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Once you  have your fruit arranged, top with glaze:

Glaze:

1/2 cup sugar

dash of salt

1/2 cup orange juice

1/4 cup water

Mix all ingredients on a saucepan over medium heat about 4 minutes, or until it begins to thicken, let cool.

One the glaze is cooled, drizzle over fruit and topping, being careful not to get it on the crust, it will make the crust soggy. 

Slice into wedges and serve!

The topping recipe makes a ton. I use what I think is enough on the pizza then save the rest to use as fruit dip with the extra fruit left over. 

You could also skip the glaze and drizzle the top with chocolate syrup.

This is great in the summer when fresh fruit is at  it's best.