Santa Cookies

I made these cookies 2 years ago at Christmas time.  I have been looking for a cookie or treat to make for Sterling's school party.  These turned out very cute, so I might just make them again.

INGREDIENTS


1 roll (16.5 oz) refrigerated sugar cookies
2 cups powdered sugar
2 tablespoons butter or margarine, softened
2 to 3 tablespoons milk
2 to 3 drops red food color
68 semisweet chocolate chips (about 1/4 cup)
34 cinnamon candies or red M&M's
2/3 cup coconut
34 miniature marshmallows

DIRECTIONS

1. Freeze cookie dough at least 1 hour.

2. Heat oven to 350°F. Cut chilled dough into 1/4-inch slices. (Return dough to freezer if it becomes too soft to cut.) On ungreased cookie sheet, place slices 3 inches apart.

3. Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes.

4. In small bowl, beat powdered sugar, butter and enough milk until smooth and desired spreading consistency. In small bowl, place half of frosting. Add red food color; stir until blended.

5. Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container.

Cupcake Pops

I tried making Bakerella's Cupcake Pops for Halloween.  Mine did not turn out as cute or "perfect" as Bakerella's, but I was kind of in a rush.  And, I think these take a little practice to get them to look "extra cute". 

1 box cake mix (cook as directed on box for 13 X 9 cake) I used Double Fudge.
1 container of frosting (16 oz.) I used cream cheese.
Wax paper or foil
candy melts (1 lb. pkg.) - I used Orange for Halloween.
Lollipop sticks


After cake is cooked and cooled completely, crumble into large bowl.


Mix thoroughly with 1 container of frosting. (I used my hands for this, but it is messy.  Also, you may not need the entire can of frosting, so start out by using about 3/4 of the container and then add more if you need to.)


Roll mixture into quarter size balls and place on wax paper or foil covered cookie sheet. (Should make 45-50)  I used my cookie scoop from Pampered Chef.

Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours.

TIP: You can speed this up by placing in the freezer for about 15 minutes.


Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter.  Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.  I struggled a bit with this step.  I think my balls were a little too moist, and I also think this takes a little practice.

Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)


Once shaped, cover and return to freezer. (5-10 minutes)

TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.  This is probably a good idea because by the time I got to this step, I was in a big rush.


While cupcake shapes are chilling, begin to heat up your chocolate bark.


Brown chocolate bark for the bottoms.  Choose your top color to suit your occasion.


Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method. Place them in the freezer for a little while to firm up.


Take the cupcake shaped mixture and dip bottoms into the melted chocolate – just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites. Add the sprinkles and candy of your choice.  There are multiple suggestions at Bakerella's site.

TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn’t hurt.

Place in a styrofoam block to dry.

What's for Dinner. . .

SUNDAY - Grilled Cheese Sandwiches (We usually have lunch out after church, so Sunday night is usually something light.)

MONDAY - Tacos / Black Beans / Rice

TUESDAY - Sausage / Broccoli / Rice

WEDNESDAY - Fajitas

THURSDAY - Dinner Out (Luby's)

FRIDAY - Homemade Chili

SATURDAY - Sesame Noodles / My version of Chinese chicken - The sesame noodles were delicious!  I will be making those again.

Cinnayum Rolls

I had been reading on several other blogs about the Pioneer Woman's Cinnamon Rolls.  So, I had to try them.  They are definitely yummy and I will be making them again.

INGREDIENTS -
8 cups whole milk
1 cup oil (I used canola)
1 cup sugar
2 packages Active Dry Yeast
8 + 1 cups all purpose flour
1 heaping tsp.  baking powder
1 "scant" tsp. baking soda
1 heaping teaspoon of salt
3 to 4 cups melted butter (I would go with 3 or even a little less.)
2 cups of sugar
generous sprinkling of cinnamon

DIRECTIONS -
Mix the milk, oil, and sugar in a large soup pot.  "Scald" the mixture or heat it just until it is about to boil.  Turn off the heat and leave to cool 45 minutes to 1 hour. (I let mine go until 1 hour--or as Goldilocks would say, "It was just right!")  When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast.  Let the mixture sit for one minute.  Then add 8 cups of flour.  Stir the mixture together.  Cover and let rise for at least an hour.

Add 1 more cup of flour, the baking powder, baking soda, and the salt.  Stir the mixture together.

Sprinkle surface generously with flour.  Take half the dough and form a large rough rectangle.  Then roll the dough thin, maintaining the general rectangle shape.  Drizzle 1 1/2 to 2 cups melted butter over the dough (This is where I think you could use a little less butter.)  Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.  Now, starting at the opposite end, begin rolling the dough in a neat line toward you.  Keep the roll relatively tight as you go.  Next, pinch the seam to the roll and seal it.  Spread 1 tablespoon of melted butter in seven rough, foil cake or pie pans.  Then begin cutting rolls approxiamately 3/4 to 1 inch thick and laying them in the buttered pans.  Repeat this process with the other half of the dough.  Let the rolls rise for 20 to 30 minutes, and then bake at 400 degrees until light golden brown (about 15 to 18 minutes - it was 15 min. for mine - I guess it depends on your oven.)

FROSTING INGREDIENTS -
1 bag of powdered sugar
2 tsp. maple flavoring
1/2 cup milk
1/4 cup melted butter
1/4 cup of brewed coffee
1/8 tsp. salt

DIRECTIONS -
Mix all the ingredients together and stir until smooth.  It should be thick but pourable.  Generously drizzle over the warm rolls.

NOTES / COMMENTS -
This recipe makes a LOT and it is time consuming.  Next time I think I will be halfing the recipe, but these would make great gifts for the holidays.

I also made some without icing because I'm not a big fan of any kind of icing (something must be wrong with me).  But, I will say that these are yummy with or without icing.

 

What's for Dinner. . .

SUNDAY - Yummy Chicken / Macaroni 'n Cheese / Corn

MONDAY - Leftovers (Soccer Practice)

TUESDAY - Lentils & Sausage

WEDNESDAY - Cheese Ravioli with Meat Sauce

THURSDAY - Chicken Noodle Soup (homemade)

FRIDAY - Chicken Tenders & Green Beans (kids only)

SATURDAY - Eat Out / Red Lobster - Sterling's choice - he wanted Popcorn Shrimp!

What's for Dinner. . .

SUNDAY - Arroz con Pollo (Birthday Party)

MONDAY - Beef Tacos / Rice / Black Beans

TUESDAY - Yummy Chicken / Mini Potatoes au Gratin / Steamed Carrots

WEDNESDAY - Takeout Pizza

THURSDAY - Breakfast for dinner / pancakes

FRIDAY - Leftovers

SATURDAY - Yummy BBQ (We went to another birthday party.  We've been to Birthday parties the last 3 weekends in a row.  This was some of the best BBQ I've ever eaten.  I wish there was a Rudy's close to us!)

YUMMY Chicken

Earlier this week, I made the following recipe that I'm calling YUMMY Chicken. My husband actually loved it! And, the kids liked it, too. I got the idea from my new favorite chef on the Food Network, Melissa d'Arabian. She was the winner of the Next Food Network Star, and her new show, Ten Dollar Dinners with Melissa d'Arabian is a new favorite of mine. I had kind of quit watching Food Network, but now I DVR her show every week. She cooks things that my family will actually eat and has lots of great tips and ideas.

INGREDIENTS -

10 boneless skinless chicken tenders defrosted (or you could use chicken breasts)
Salt and black pepper

Onion Powder
4 tablespoons olive oil
1/4 cup all-purpose flour
1 onion, thinly sliced
1 cup chicken broth
1 to 2 tablespoons butter

DIRECTIONS -
Season chicken with salt , onion powder and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour (A gallon size Ziploc bag works great for this. You can just toss the chicken around.), add to the hot oil and saute until cooked through. (I let mine get nice and brown on both sides.) Set chicken aside to rest on plate tented with foil.
In same saute pan, over low heat, add onions and saute. When onions are nice and sauteed, add the chicken broth. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
Spoon the sauce over the chicken and serve.

Melissa d'Arabian's recipe can be found here. You can use this recipe for several kinds of meats, etc. or add lemon and wine to the sauce.

The picture shown is the "other" Melissa's version. My camera battery was dead, but I'm sure I will be making this again soon!

What's for Dinner. . .

SUNDAY - Birthday Party (Pizza)

MONDAY - Chicken Tenders / Mac 'n Cheese / Green Beans - the kid's favorite meal

TUESDAY - Italian / Spaghetti / - Ground Beef / Wheat Pasta Shells/ Jar Spaghetti Sauce (with a little cream cheese added for a tomato cream sauce)

WEDNESDAY - Quiche (Bacon / Tomato / Cheese)

THURSDAY - Dinner Out at Johnny Carino's (with the grandparents and Ian let me eat my meal in peace - he stayed in a high chair without making a fuss.)

FRIDAY - Grilled Cheese Sandwiches & Amy's Spaghetti O's (another kid favorite)

SATURDAY - Takeout Pizza

Donut Muffins

My grandmother used to make a cake donut from scratch that were delicious, so when I saw a recipe for Donut Muffins, I had to try them.

INGREDIENTS -

3/4 cups butter, softened

1 cup sugar

2 large eggs, lightly beaten

2 1/2 cups all purpose flour

1/4 tablespoon baking powder

1/4 teaspoon baking soda

pinch of salt

1/2 teaspoon cinnamon

1 cup milk

TOPPING -

1/2 cup sugar

1 teaspoon ground cinnamon

2 tablespoons butter, melted

DIRECTIONS -

Preheat oven to 350 degrees. Line muffin pan with paper liners or grease well. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions. Sift the flour, baking powder, baking soda, salt, and cinnamon together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. I got about 18 muffins out of the recipe. Bake for 15-20 minutes or until the muffins are lightly brown and firm to the touch. For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter and sprinkle over the cinnamon and sugar mixture. I dipped mine in the melted butter and then dipped in the bowl. It was less messy. Eat warm or cold. Don't expect a moist muffin. These are very much like a dry cake donut, but they were very yummy! And, they weren't fried, so maybe a "little" healthier!

What's for Dinner. . .

The BIG dilemma around here is always "What's for Dinner?". It's not always easy coming up with something quick, easy, and YUMMY on school nights. And, I attempt to make it healthy or semi-healthy. I also have a hard time pleasing a VERY picky husband and picky children. Then there are times that I make something that was a "HIT" with us, and then I forget about it and forget to make it again. So, I decided to start keeping a weekly blog of what we have for dinner in our house. Here are our dinners from last week. I can't believe we didn't eat out once! What did you have for dinner last week?

SUNDAY - Turkey Chili Dogs (very quick and easy - I used Turkey Chili in a can.) The sodium is not the greatest, but we had just come back from a trip.

MONDAY - Taco Cheeseburger Macaroni - I use whole wheat pasta / lean ground beef or turkey / cheese sauce is made with a little Velveeta, mild taco seasoning, and chicken broth

TUESDAY - Chicken Stir Fry with Rice - I brown chicken with onions and make a sauce with soy sauce and broth. I then throw in whatever frozen vegetables I have on hand and serve with rice.

WEDNESDAY - King Ranch Chicken and Black Beans made with this recipe

THURSDAY - Breakfast for Dinner (Eggs & Toast)

FRIDAY - Leftovers

SATURDAY - Grilled Fajitas and Bean Salad - We grilled at my parent's house, and I made this yummy salad (see recipe here).

Yummy Bean Salad

I found a similar recipe at MckMamma's blog. I changed a few things to suit my taste and for things I had on hand.

1 can of garbanzo beans, drained
1 can of pinto beans, drained
1 can of black beans, drained
1 can of yellow corn, drained

1 can of shoepeg white corn, drained
2 cans Rotel Mexican flavored with cilantro and lime
6 green onions, chopped finely
2 Tablespoons Zesty Italian Dressing
dashes of chili powder, cumin and garlic powder
Juice from 1 fresh lime
fresh cilantro* (optional)
salt to taste

Drain all the cans of beans and corn and dump into a LARGE bowl. Add the 2 cans of Rotel (juice and all). Add the green onions, dressing, seasonings, lime juice, and cilantro*. Blend together and refrigerate. The recipe said to refrigerate overnight and then serve. I ate mine right after I made it, and it was delicious. It is very yummy with Multigrain tortilla chips or Fritos. It does make a LOT. This would be great for a picnic or potluck.

*I read or heard somewhere that only 1/3 of the population likes the flavor of cilantro. It is not my favorite thing, although the last couple of years, I started using a small amount in cooking. A little goes a LONG way. I don't seem to mind a little bit, but I can't stand it when it overtakes the entire dish. I put a very tiny amount in this dish.

Berry Crisp

I bought some raspberries and blackberries, but they were a bit too sour. So, I decided to make this Berry Crisp. I changed a recipe I found in a cookbook. It was delicious! I ate way too much of it, but I keep trying to tell my self it was healthy. It has oatmeal in it! Maybe the oatmeal cancels out the butter?

1 cup fresh blackberries (you could also use blueberries)
1 cup fresh raspberries
3 tablespoons white sugar
1 cup flour
1 cup oatmeal
3/4 cups packed brown sugar
1 teaspoon cinnamon
3/4 cups butter


DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl, gently toss together blackberries and raspberries with white sugar. Allow to sit while you are making the crisp.
In a separate large bowl, combine flour, oatmeal, brown sugar, and cinnamon. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x9" pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Sneaky Chef Monkey Bars

I haven't posted a recipe in a while. . .I just haven't made anything that I was really excited enough to post about. But, I decided to go ahead and post these. I made this recipe from Parents.com. Now that we have baby food in the house, I thought it was worth a try. It was pretty good, and definately healthy. The kids liked it, too. It is like a very dense banana bread to me, but I always think that anytime you put bananas in something, the banana flavor takes over.


Makes 1 dozen.
•Cooking spray
•5 Tbsp butter
•1/2 cup (packed) brown sugar
•1/2 tsp salt
•1/4 cup sweet-potato baby food (stage 1 or 2)
•1/4 cup carrot baby food (stage 1 or 2)
•2 large bananas, mashed (about 1 cup)
•1 tsp pure vanilla extract
•2 egg yolks
•1/2 cup old-fashioned rolled oats (not quick-cooking) I did use quick cooking oats.
•1 cup all-purpose unbleached flour
•1/2 cup white-chocolate chips (optional)
Note: Carrot and sweet-potato baby food can be used interchangeably; use one or the other, or both, as long as it totals 1/2 cup.

1. Preheat oven to 325°F. Spray the bottom, not the sides, of an 11 by 7-inch or a 9-inch-square pan.

2. In a saucepan over medium-low heat, melt the butter, sugar, and salt. Remove from heat, and allow mixture to cool about 5 minutes.

3. Whisk in the baby food, bananas, vanilla, and egg yolks. Add the oats and flour, and mix until just combined. Pour the entire mixture into the prepared baking pan, and bake for 40 to 43 minutes, until a toothpick comes out clean.

4. Allow to cool completely in pan before cutting. If desired, melt the white-chocolate chips in the microwave (on high for 15-second intervals), then drizzle across the bars.

Pop Up Pancakes

I tried the following Pop Up Pancake Recipe – I found the recipe at Makes and Takes.

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt

Preheat oven at 400
Makes 24 in a muffin pan or 9" x 13" pan - greased.

Mix all ingredients in a blender. You definitely need to use a blender. I first tried to whisk the ingredients together, but the batter was very lumpy. Also, the blender makes it easy to pour right into the muffin tins.

Bake them for 15 minutes at 400 degrees. They should pop right out.

I will say they are very eggy. One of my kids liked them, and the other did not. I'm a big time pancake girl, and these are by no means a traditional pancake. I still prefer regular pancakes over these, but it's a cute idea. We topped ours with powdered sugar and syrup. They definitely need some sweetness.

Caramel Oatmeal Bars

I found this recipe for Caramel Bars on According to Kelly. They are yummy, but just a little too sweet for me. I think I'm going to try them without the caramel next time.

ingredients:
2 sticks melted butter
1 1/2 cups brown sugar
2 cups flour
2 cups oatmeal
1 tsp baking soda
1/2 tsp salt
1 bag of chocolate chips
1 jar of caramel topping (think smucker's)

1. preheat oven to 325 degrees, & grease a 9x13" baking pan.
2. combine the brown sugar, flour, oatmeal, baking soda & salt. add melted butter & mix until "crumbly".
3. press HALF of the mixture into the bottom of the prepared pan, & bake for about 15 minutes.
4. remove from oven & spread the ENTIRE bottle of caramel topping on top, followed by the the ENTIRE bag of chocolate chips, & then finally sprinkle the remaining prepared dough mixture over the top.
5. continue baking for an additional 15 minutes or so, until it's a light golden brown.
6. once you've removed the caramel bars from the oven you need to let them cool & chill until the chocolate is set.... then it's time to cut them & start feasting.

Sopa de Frijoles

I love to make beans from scratch or from the dry state, but sometimes I'm in a hurry and don't have time to soak them. So, I created this recipe. They are just as yummy.

1 tablespoon olive oil or to coat bottom of pan
4 slices of turkey bacon chopped
1 small white onion chopped or 1/2 of a larger one
2-15 oz. cans black beans drained and rinsed
2-15 oz. cans pinto beans drained and rinsed
10 oz. can Rotel (I use Mild, but you could make it spicier)
32 oz. carton of chicken broth
2 Tablespoons of Fiesta brand Pinto Bean Seasoning*

Coat bottom of large stockpot with olive oil. Add chopped turkey bacon. Stir and saute bacon until well cooked and almost crispy. Add onion and saute until just starting to carmelize. Add rinsed beans, entire can of Rotel (juice, too), and carton of chicken broth. You can add more water or chicken broth if you want to make it more soupy.

Since this is my recipe, I'm not sure on the number of servings. It does make a lot. We usually have leftovers.

*Note: If you are unable to find the Fiesta brand Pinto Bean Seasoning, you could season with Garlic, Onion Powder, Chili Pepper, and salt. I'm not sure on the measurements (I guess 1/2 to 1 tsp. each), you would have to season to your taste.

Variations: You can change up the beans. Sometimes I use small red beans with black beans, or whatever I have on hand. Or, if you want all black beans, you could do that, too.

Gaga's One Bowl Brownies

1 cup Oil (I use Canola)
6 TBS. Cocoa
4 eggs
2 cups Sugar
1 tsp. Vanilla
1 1/2 cups Flour
1 tsp. baking powder
1 tsp. salt
1 cup Nuts or Chocolate Chips (optional)

Stir everything together well in one bowl. Bake for 30 minutes at 350 degrees in 9 x 13 pan.

My Mom aka Gaga has made these for years. They are always a hit and very easy.

Heavenly Delight

This is such a delicious dessert. I remember always having it at family reunions--my Aunt Barbara makes it. Some in our family call this dessert "Mountain Mama". I'm not sure why, though?

1 stick margarine
1 cup pecans
1 cup flour
8 oz. cream cheese
1 cup powdered sugar
13 oz. Cool Whip
4.5 oz. chocolate instant pudding
3.4 oz. vanilla instant pudding
2 1/2 cups milk
1 small choclate bar (grated) - optional

For Crust:
Combine margarine, flour, and chopped nuts. Mix well. Press into bottom of 13" x 9" pan. Bake at 350 degrees for 10 minutes. Cool.

Blend cream cheese and powdered sugar. Fold in 1 1/2 cups thawed Cool Whip. Spread over cooled crust. Set in icebox while making puddings. Mix instant puddings together with 2 1/2 cups of milk and beat until thick (about 2 minutes). Poor over cream cheese filling. Top with remaining whipped topping. Grate chocolate over top if desired. Chill in refrigerator.

Migas or Mexican Breakfast Casserole

Juan loves these Migas. I used to make them all the time, but it's not the healthiest.

2 TBS. Canola Oil
3 green onions finely chopped
1 serrano pepper finely chopped
10 corn tortillas torn or cut into 1-inch squares
6 beaten eggs
Salt and pepper

Heat oil over medium heat. Add tortillas. Stir the tortillas and cook until soft. Add onions and peppers. Stir to blend the onions and peppers evenly. Add beaten eggs and continue to stir until the eggs are cooked (as if they were scrambled). Add salt and pepper.

HEALTHIER VERSION: I have sauteed the tortillas in Pam cooking spray, or you could use less oil to cut the fat. It's not quite the same, but definately healthier. We've also used Egg Beaters.

Fresh Homemade Hot Sauce

2 Small Roma Tomatoes
3-4 Serrano or Jalapeno Peppers (Use more if you want it hotter.)
1/4 Cup Chopped Onions
1 clove Garlic
1/4 to 1/2 cup Cilantro Leaves (do not use stems)
1/2 can Tomato Sauce (small)
Salt - to taste

Cover tomatoes and peppers with water. Boil in a small saucepan for about 15 minutes. Remove the stems from the peppers. Put all the ingredients in a food processor, along with 1 cup of water used to boil peppers/tomatoes. Chop using food processor. I prefer not to use the blender because the sauce gets too foamy.

Texas Sheet Cake

This is one of my favorite cakes. It is so moist. I love chocolate cake!

Ingredients:
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla

Chocolate Frosting:
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 1/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional

Cake Preparation:
Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.


Frosting:
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

Candy Crunch Bar Recipe

These are so good. I make them every year at Christmas. They are very easy and make a great gift packed in a pretty tin or box.


1 sleeve (approx. 35 crackers) of saltine crackers
1 cup butter
1 cup brown sugar (packed)
½ teaspoon vanilla
8 oz. semisweet chocolate chips
1 cup chopped pecans (optional)

Preheat oven to 375 degrees. Line a 15” x 10” x 1” jelly roll pan (or a cookie sheet pan with sides) with foil. You could also use a 9” x 13”—bars will just be thicker. Spray foil lightly with Pam or cooking spray. Spread saltine crackers evenly in pan. They should touch and cover entire foil area. In a 15” x 10” pan, you should use almost the entire sleeve of crackers (and break crackers in half if you need to at the end).

Combine butter and brown sugar in saucepan. Cook over medium heat, stirring regularly until it comes to a boil. Continue cooking 3 more minutes, stirring constantly. Add vanilla and stir. Pour mixture evenly over saltine crackers. Bake in 375 oven for 15 minutes. Remove from oven.

Sprinkle pan evenly with chocolate chips. Let sit for 5 minutes. The chocolate will start to melt. Use a spoon to spread the melted chocolate over the crackers. Sprinkle pecans over chocolate and lightly press into chocolate. Set in freezer for about 30 minutes. Remove from freezer and peel away foil. Break into pieces (however big or little you like). (This is sort of a messy process, but they are worth it!) These are best stored in the freezer or refrigerator.

Party Punch

I made this years ago for a baby shower. It is such a delicious punch! The only drawback is it is RED and will stain. Not for a young kid's party!

2 46-ounce cans Hawaiian Punch
2 cups orange juice
1 2-Liter of Cherry 7-Up
1 Package of Frozen Strawberries

Combine all ingredients in large punchbowl or pitcher. The frozen strawberries help keep the punch frozen.

Pumpkin Cupcakes

I made these last year for a Teacher Appreciation Luncheon. The cupcakes and icing (even though I'm not much on icing) are the best! The cupcake batter makes a great pumpkin bread, too. They were featured on the cover of the November 2008 Family Circle magazine.

3 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup oil
1/2 cup buttermilk
1 can pumpkin puree
4 eggs

Whisk flour pumpkin pie spice, baking soda, baking powder, and salt together until well blended. Set aside. Beat sugar, oil, buttermilk, pumpkin puree, and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined. Fill liners about 2/3 full. Bake at 350 degrees for 18 minutes. Makes 30 cupcakes. This is the first cupcake recipe that I have ever made that made exactly 30 cupcakes and baked for the 18 minutes. Family Circle must have an awesome testing kitchen!

Frosting:
1 package (8 ounces) cream cheese softened
3/4 cup (1 1/2 sticks) butter softened
1 box (16 ounces) powdered sugar
1 teaspoon vanilla
2 tablespoons milk, plus more if needed
Orange food coloring
Fine & course orange decorating sugar
Pretzel sticks or rods

Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the powdered sugar, vanilla and milk and beat until smooth and a good spreading consistency, about 2 minutes. Add an additional tablespoon of milk if its too thick.

Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of the cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or just roll the edges. Add pretzel sticks or rods as stems.

No Bake Oat Bars

These are a delicious and quick treat. I usually put them in the freezer because I can't wait to eat them.


1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter

DIRECTIONS
Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Brown Sugar Fruit Dip

8 oz. package of cream cheese softened
3/4 cup brown sugar, packed
8 oz. container sour cream
2 tsp. vanilla
2 tsp. lemon juice
1 cup milk
3 1/2 oz package instant vanilla pudding mix

Blend cream cheese and brown sugar until smooth. Add remaining ingredients, mixing well. Cover and chill for at least one hour before serving. Makes 3 1/2 cups.

This is a great dip for parties with fruit skewers.

Mary's Oatmeal Crisps

These are some of the best oatmeal cookies. My old babysitter and friend's mom, Mary, used to make these. I could eat a ton!

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 1/2 cups sifted flour
1 tsp. salt
1 tsp. baking soda
3 cups quick cooking oats
1 cup choppend pecans

Cream shortening & sugars. Add eggs & vanilla. Beat well. Sift together flour, salt, soda & add to creamed mixture. Stir in oats & nuts. Mix & make into small loose balls. Bake at 350 degrees for 10 mintues. Makes 5 dozen.

5 Minute Mug Cake

I'm not sure if you have seen this recipe before, but I received the following recipe in an e-mail yesterday. It says it is the most dangerous cake in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night. So, I couldn't resist trying it. Besides, chocolate cake is my favorite dessert. I did make some modifications to the recipe.



5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa I would use 1 1/2 tablespoons
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small pinch of salt
A small splash of vanilla extract
1 large coffee mug extra large if you have one / or a bowl would work, too

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly. A fork works great for mixing.
Pour in the milk and oil and mix well..

Add the chocolate chips (if using) and vanilla extract, and mix again.



Put your mug in the microwave and cook for 3 minutes at 1000 watts. I think my microwave is 1200 watts, so my first one was a little dry.
The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. Mine broke in half. I'm not much of an ice cream person (I know how strange is that?), but I'm sure if you like ice cream, this would be great with it.
Then EAT! (This can serve 2). It was actually pretty yummy, and defininately helped with the chocolate cake craving.