Grandma's Desserts

Christmas Quiche

2010-11-22T07:27:00.000-08:00

Our family just got back from a trip to Disneyland!
We were there for 5 days and we had a BLAST!
We are looking forward to our next trip ... which will be in 10 weeks!
Annual Passport Holders BABY!

Anyway...the recipe this week is a favorite in my house!
We call it Christmas Quiche because we have it EVERY YEAR
for Christmas breakfast. That, and homemade hot chocolate.
Well, when I was younger, it was homemade hot chocolate,
now it's just store bought. Maybe this year!

It is a great recipe. It gives you all the essential breakfast items in one easy dish!
It is a little lengthy in the cooking process, but it is easy to put together!

Christmas Quiche

32 oz bag frozen hash browns
1/3 cup butter, melted
6 eggs
1/3 cup milk
1 green pepper, chopped*
1 onion, chopped*
1 cup diced ham*
6 strips bacon, cooked until crumbly*
1 cup cheddar cheese, shredded
1 cup swiss cheese, shredded
salt and pepper

*Let me start off by saying...the above ingredients can be optional.
The original recipe that we started with only called for ham.
I got a little creative one day and threw some bacon in it too.
Then, some time later, I decided that pepper and onion might be fun.
If you want to buy the hash browns with the pepper and onion already in it, that is another option.

So, let's start.
Preheat oven to 375*
In a greased 9 x 13 pan, spread evenly the hash browns.
(They can either be frozen or thawed...no difference.)
Drizzle butter over the top.
Salt and pepper hash browns.
Cook for 25 minutes.

While that is cooking, you need to start preparing the toppings.

I like to saute my peppers and onions.

Then I like to brown my ham. I know it's already cooked...I know!

When the hash browns are cooked, lower temperature on the oven to 350*.

Sprinkle all the meat/vegetable toppings on top of hash browns.

Stir it a little bit to incorporate throughout the hash browns.

Mix the 6 eggs and milk. Whisk and salt and pepper.

Sprinkle the two cheeses on top of the hash browns, meat/vegetables

and then pour egg mixture evenly over cheese.
Bake at 350* for 30-35 minutes.

Delicious melted cheese goodness!

Top with your favorite hot sauce, katsup, or service with some orange juice!

This is a great breakfast, or dinner.

It's very easy to prepare all the items the night before and just

throw them together in the morning.

Let me know what you think if you try it!

Taco Soup

2010-10-28T08:17:00.000-07:00

Here it goes...my first 'non-dessert' post.

I hope you like it.

It's a family favorite around our house.

It's one of the things I use my bottled crushed tomatoes on...

which, by the way, I didn't get as many as I would have liked,

because my garden SUCKED this year!

I got a total of about 15 tomatoes!

Not nearly enough for me!

This recipe is really easy and it is really GOOD!

And...does it count if it is a recipe from my Grandma?

Taco Soup

1 lb hamburger, browned and drained

1 quart crushed tomatoes

1 8 oz can tomato sauce

3 cups water

1 envelope taco seasoning

1 can kidney beans (rinsed)

***for this time around,

I omitted the kidney beans

and I added:

1 can black beans (rinsed)

1 can corn (drained)

(really you can do whatever! the possibilities are ENDLESS!)

Combine all ingredients in a large pot

Simmer for 20 minutes

Garnish with:

Frito chips

Cheddar cheese

Olives

Sour Cream

Guacamole

Tomatoes

Green Onion

It really is a good standby to have on hand...

especially now that the weather is getting colder!

BOOOO!

Sticky Buns

2010-10-18T08:02:00.000-07:00

I was craving something sweet....
I WANTED to make my Orange Bubble Loaf bread....
but then I remembered my sister's recipe of these
and thought i'd check it out to see if it was easier than the orange stuff.
It was.
SO EASY.
(I'm all about simplifying lately!)
AND

they were delicious!

They are easy for making the night before for a great breakfast treat.

making in the morning for a mid morning snack

Whatever suits your fancy!
They really are tremendously easy!

Give them a try!
(I do need to warn you, these pictures were not under the best of circumstances)

STICKY BUNS

18-24 Rhode's rolls
1 3oz pkg cook & serve butterscotch pudding
1/2 cup brown sugar
1/2 cup butter

1/2 cup nuts, if desired

(I decided to add pecans AFTER I had started!)

I let my dough thaw just enough to cut them in half.

I wanted to cut them in half so that there were actually more BUNS!

In a greased bundt pan,

(i'm sure a bread loaf pan would work as well)

(you just might need 2!)

arrange half of the rolls in one layer.

Sprinkle some of the dry pudding.

If you are going to add nuts, sprinkle half on at this point as well.

(Like I said, I decided to add some AFTER!)

Add a 2nd layer of rolls, sprinkle the remaining dry pudding mixture.

And nuts!

In a small sauce pan, melt butter and brown sugar.

Mix together until butter and sugar are combined.
Pour over prepared rolls.

Now, depending on the time of day...you need to follow the appropriate directions!

If you are making these at night for the morning, you would cover them with plastic wrap and put them in the fridge.

If you are making them in the morning, you would leave them out and let them raise

until double in size, then cook.

It's really up to you!

Heat oven to 350*

Cook for 30 minutes.

Once out of the oven, turn the pan over onto a plate or pan

and allow the gooey goodness to run out and soak the buns!

Make sure you let them cool or else you WILL burn your mouth!

Delicious!

Let me know if you try them!

Or if you have any other takes on the recipe.

I'd love to hear them!

p.s. I just realized with all the references to "buns" in this post, i'm probably going to get a lot of spam comments about viagra! What was I thinking?!?!

haha!

New recipe on Monday!

2010-10-16T18:26:00.000-07:00

Just wanted to get the word out there...

I will have a new post on monday...and possibly another one later that week!

I have 3 sitting on the burner right now...

it's just I now have to find the time to get them posted!

I'm kinda nervous about starting again....

EEEKKKKKKKK!

See you all Monday!

I have a question.

2010-09-25T19:41:00.000-07:00

And no, I am not dead.

Sorry I've been gone so long.

It's just life..and it kinda comes at ya!

Been through some struggles.

But I think i'm close to coming back.

I do have a question for you though....

Obviously you are still looking

(maybe)

at my blog.

The name is Grandma's Desserts.

I did that because I was going to just post desserts,

and i'll be honest with you....

It's hard to do JUST desserts when you are trying hard

to stay in shape, and lose weight, and help your husband to lose weight too.

So, my question to you....

would you be offended if I added other recipes to this blog?

Would it make sense?

It is a dessert blog after all.

If I did, what recipes would you like to see?

Breakfast? Dinner? Appetizers?

(cuz I did add that some time ago...but that never really went anywhere)

Please let me know what you would like to see...

and thanks for all the comments that you have made these last

oh...crap!

4 MONTHS!

Yikes, that has been a long time!

Hopefully we will see you soon!

Cookie Treat

2010-05-28T06:48:00.000-07:00

This dessert was extremly close to one of my favorites.
I was a little nervous because it calls for the dreaded tube of cookie dough.
But I think it turned out ok.
One day I hope to conquer that tube of cookie dough.
We just don't get along right now!
I hope you guys give this recipe a try, I think it's worth it!

Cookie Treat
1 tube sugar cookie dough (or other dough if desired!)
1 lg box instant chocolate pudding
1 pint half and half
1 8oz cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 candy bar (heath or any other)

Preheat oven as directed on cookie dough tube

(the tube and I weren't even getting along well enough for him to be in my picture!)

In a greased cookie pan, press cookie dough evenly and bake as directed.

Make sure that the center is done. Oh how I hate this tube!

Be glad there is even a picture....ugh!

In a seperate bowl, combine softened cream cheese, sugar and vanilla.

Spread over cooled cookie.

Combine pudding and half and half.

You must use half and half, it's what makes the pudding thick enough to stay on this sucker!

Pour over cream cheese mixture.

Top with crumbled candy bar.

(obviously, mine isn't a candy bar. I had forgotten to pick one up at the store...so I improvised!

As I am sure you could too!)

It really is a yummy little treat!

It doesn't hold too well overnight, so make sure it will be eaten the day you make it!

I'm so glad summer is almost here...I have a ton of ice cream recipes.

It's just been too cold to make them!

I hope I haven't lost all my readers.

Stay tuned,

I promise to have more recipes!

Strawberry Cheese Trifle

2010-04-23T08:13:00.000-07:00

This is another recipe that my Grandma made for our family.

She finds the best recipes.

The original recipe called for canned cherry pie filling.

And that was how I had it the first time.

I was really wanting to do raspberries this time,

but couldn't find a single fresh raspberry anywhere.

So, I settled for strawberries, which wasn't too bad either!

I just made an envelope of junket to make it "pie filling" worthy.

So, go ahead and make it however way you would like!

But if anything...

I suggest you make it.

It will be worth it!

Strawberry Cheese Trifle

(The original name is Valentine Cherry Cheese Trifle)

1 8 oz pkg cream cheese

1 14 oz can sweetened condensed milk

2 cups heavy whiping cream, whipped and sweetened

1 tsp almond extract

1 prepared angel food cake

* 2 21 oz cans cherry pie filling

* 2 pkg fresh strawberries & 1 envelope Junket

* 4 pkg fresh raspberries & 1 envelope Junket

* whichever fruit you decide on!

Grab your trifle bowl, go ahead and get it out of the hall closet

and get it dusted off, because you are going to need it!

(Oh wait, that's just me? oh, ok!)

First of all, make sure you make that whipped cream!

Also, if you are doing the junket method...make that ahead of time as well,

as it needs time to cool.

Take the prepared angel food cake and cut it into 1-inch pieces.

I TRIED to use the entire cake, but you will see that I shouldn't have.

Perhaps my trifle bowl is a little small?

I don't know, it just didn't all fit!

So, my suggestion?

Layer the pieces of angel food cake in a single layer on the bottom of the trifle bowl.

Next, in a seperate bowl, combine the cream cheese and can of sweetened condensed milk

and beat until smooth.

Stir in the almond extract and then half of the prepared whipped cream.

Spread half of the cream cheese mixture over angel food cake pieces.

Top cream cheese mixture with half of the pie filling.

Now you are going to repeat those layers again!
The recipe calls to top the trifle bowl with the remaining whipped cream.
Uh, yeah...mine didn't fit!
I just did a dallop of whipped cream on each individual serving...
which was HUGE by the way!
It's fun and pretty and went perfect with the dinner I made for my in-laws.
Let me know if any of you try it with the raspberries.
I'm curious to know if I am going to have to make this one again.
And I say 'HAVE' to make it again with a smile on my face!

Fruit Pizza BITES

2010-04-19T14:13:00.000-07:00

I was blog hopping and I discovered this recipe on
bloom
and I realized that it would be perfect to take
for a couples date night with some friends!
I love fruit pizza...and I thought that these would be fun...
they are miniature-little pizzas....
and we all know how much I like the littler portions...
(makes you think they aren't as fattening!)

I have to tell you, I have never seen a recipe for the cream cheese part
that calls for lemon juice.
I thought it was perfect...paired with the fruit.
It really is worth it to make these...
although if your kids will let you get through frosting them before eating them all..
or BEGGING you for "just one mom, pllleeeeeeaasssssssseeeeeeee!"

Give it a try...especially since fruit is in season,
the weather is nice.
It will make you wish for summer that much quicker!

Fruit Pizza Bites
(from a place to bloom)

1 (16 oz) Pillsbury sugar cookie dough roll
1 (8oz) package cream cheese

1/3 cup sugar
1/2 tsp vanilla extract
2 tsp lemon juice

AND ANY FRUIT YOU WANT!

For mine, I used:

strawberries
blueberries
raspberries

Preheat oven to 325*.

Slice the cookie dough pretty thin,

trying to do it as thin as you can without it crumbling.

(I'm really not good with measurements)

Place onto a greased cookie sheet and bake for 7 - 8 minutes.

Allow to cool.

In a seperate bowl, combine the cream cheese, sugar, vanilla, and lemon juice.

Mix until combined and creamy.

Spread onto cooled cookies.

You can go pretty liberal, there is enough cream cheese for all these babies!

Decorate with fruit as desired.

Hopefully this nice warm weather will make me want to start baking again!

Sorry I have been a slacker.

I just can't get into it.

Thanks for supporting me though.

Look for more recipes to come!

Banana Bars

2010-04-01T20:34:00.000-07:00

Sorry it's been so long since i've posted.

It's amazing how fast life can get away from you.

I've been working extra at work...

a little potty training of my son (done in a week! YAHOO!)

a random and rare sunny day that caused sunburn that I took FULL advantage of!

Yeah...all the sudden it had been a week and I hadn't baked ANYTHING

Well, i'm back with a few recipes.

Hopefully with spring coming up

(hopefully it will stop SNOWING for spring to come)

I'll be able to get that baking inspiration again!

This banana bar recipe I have been waiting for since Christmas time

from my husbands aunt.

It is so good...i've had requests from work to make it again!

Anytime you have some bananas that are about ready to turn,

try this one on for a change!

I don't think you'll be disappointed!

Banana Bars

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 cup sour cream (I used light and it was fine)

1 tsp. vanilla

2-3 mashed ripe bananas

2 cups flour

1 tsp baking soda

1/2 tsp salt

Preheat oven to 350*

In a large bowl, cream together butter, sugar and eggs.

In a seperate bowl, mash the bananas.

I just used my pastry blender...i'm sure a potato masher would work just as well.

Add the mashed bananas, vanilla and sour cream.

Combine.

Mix the dry ingredients together and then add to the banana mixture.

Pour into a greased jelly roll pan.

Bake for 20-25 minutes.

It will be just as light as the unbaked mixture above!

Top with a cream cheese frosting....which I forgot to take a picture of....sorry!

FROSTING:

1 8 oz pkg cream cheese ( I did NOT use light!)

1 cube of butter

2 tsp vanilla

4 - 5 cups powdered sugar (I used 4)

Mix together butter, cream cheese and vanilla.

Add powdered sugar until it reaches the consistancy you like.
Frost bars and I dare you not to eat them all!

Happy Easter/Spring Break/Winter?

Island cookies

2010-03-18T08:00:00.000-07:00

Yet another example of all the DIFFERENT cookie recipes.
This one was pretty good.
A fun little cookie with some nuts and coconut added.
I toasted my coconut....
check out this post for a reminder on toasting coconut.

Island Cookies

1 2/3 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
3/4 cup packed brown sugar
1/3 cup white sugar
1 tsp vanilla
1 egg
1 pkg chocolate chips
1 cup coconut, toasted if desired
1 cup chopped nuts
Preheat oven to 375*

Combine flour, baking powder and soda, and salt in a small bowl.
Beat butter, brown sugar, white sugar and vanilla until creamy.
Beat in egg.
Slowly combine flour mixture.
Stir in chocolate chips, coconut and nuts.

Place onto cookie sheet with your favorite scoop!
Bake for 8 to 11 minutes.
Allow to cool on cookie rack.

Mint Brownies

2010-03-15T12:27:00.001-07:00

Here's a *green* recipe to help you with your

St. Patrick's Day celebrations!

Mint Brownies

2 cups flour

2 cups sugar

1/2 c. buttermilk***

2 eggs

1/2 tsp. baking soda

1 tsp vanilla

1 cup margarine

5 tbsp. cocoa

1 cup water

Preheat oven to 350*

***if you do not have buttermilk, NEVER FEAR! I have a shortcut for that!

***To make buttermilk, measure 1 tbsp lemon juice, and then add enough milk

to make 1 cup total liquid. Let sit for 5 minutes.

This recipe calls for 1/2 cup buttermilk, so I assume you could do 1/2 tbsp lemon juice

and then finish with enough milk to make 1/2 cup liquid.***

(I say assume, because I didn't actually do it. I made the 1 cup total mixture)

In a large bowl, combine flour and sugar.

In a seperate bowl, combine buttermilk, eggs, baking soda and vanilla.

Combine and set aside.

In a small sauce pan, melt margarine and add cocoa and water.

Bring all ingredients to boil.

Once boiling, remove from heat. Set aside.

Combine the buttermilk mixture with the flour and sugar.

SLOWLY add the chocolate mixture...we don't want to cook the eggs!

Pour into a greased cookie sheet and bake for 10-15 minutes.

Until the center is done.

Allow to cool completely!

Mint Frosting:

2 cups powdered sugar plus extra if needed.

1/2 cup margarine, softened

2 tbsp milk

1/2 tsp peppermint extract

2-3 drops of green food coloring

In a seperate bowl, combine all ingredients and mix with beater until

ingredients are smooth.

Add extra powdered sugar if needed to get the consistancy desired.

Spread on top of COOLED cake.

For chocolate topping:

Melt 6 tbsp margarine and 1 cup milk chocolate chips.

Drizzle across brownies.

Yeah, I got distracted and my chocolate cooled a bit too much...

so it didn't exactly DRIZZLE...but that's ok...right?

Pudding Cookies

2010-03-06T06:34:00.000-08:00

Check me out here

for my guest post!

Thanks Vanessa!

"Layers of Love" chocolate brownies

2010-03-02T07:48:00.000-08:00

This recipe is from the Nestle brand cook book.

They looked intriguing...so I thought I'd take a shot at them!

They were really pretty good...

and all the goodness stuffed in the middle was excellent!

The name could stand to be changed...just a tad bit!

Oh well.

Layers of Love Chocolate Brownies

3/4 cup flour

3/4 cup cocoa

1/4 tsp salt

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

3 large eggs

2 tsp vanilla

1 cup chopped pecans

3/4 cup white chips

1/2 cup caramel topping

3/4 cup chocolate chips

Preheat oven to 350*

In a large bowl, beat butter and sugars until creamy.

Add 2 eggs, one at a time until mixed well.

Add vanilla.

Gradually mix in dry ingredients.

Reserve 3/4 cup batter.

Spread remaining batter into greased 8 x 8 pan.

Sprinkle with the pecans and white chips.

Drizzle caramel topping over nuts and chips.

Beat the other remaining egg into reserved batter.

Stir in chocolate chips.

Spread evenly over the caramel goodness!

Bake for 30 to 35 minutes.

Cool completely before serving.

Toffee Chip Cookies

2010-02-25T08:00:00.000-08:00

I can't believe how many different cookie recipes there really are out there.
This one is from my sister....
and it has almost everything from your pantry in it!
It's a fun little cookie with a different kind of taste!
Give it a try and let me know what you think.
TOFFEE CHIP COOKIES
1 cup butter, softened
1/4 cup oil
1 cup sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
3/4 tsp cream of tartar
3 cups rice crispy cereal
1 cup oatmeal
1 cup coconut
1 cup chocolate chips
1 cup chopped nuts
1 cup toffee chips
Preheat oven to 350*

In a BIG bowl,
cream together butter, oil, both sugars and vanilla.
Add eggs, flour, baking soda, salt and cream of tartar.
Next, add all the lovely *adds* to your cookies.

Using your desired size *scoop* place dough on parchment paper covered cookie sheet
and bake for 10-12 minutes.
Allow to cool.

Also, just an FYI..

I got 120 small cookies out of this batch.

I'll leave it up to you if you want to half it or brave it!

Chocolate Marshmallow Brownies

2010-02-22T11:49:00.001-08:00

Another tried and true recipe from my Grandma Travis.
There was a time that we would request these for EVERY family party.
Our family LOVES these marshmallow-y goodness!
And it is oh.so.easy to make also!
Chocolate Marshmallow Brownies
2 cubes margarine, softened
2 cups sugar
1/3 cup cocoa
2 tsp. vanilla
4 eggs
1 1/2 cups flour
1 1/2 cups nuts (optional)

bag of mini marshmallows
Preheat oven to 350*

Mix sugar and margarine until smooth, then add cocoa and vanilla.
Once combined, add eggs, one at a time, beating well after each egg is added.
Add flour and nuts.
Spread batter on a large greased cookie sheet.
The batter will be kinda stiff....that's a good thing!

Bake for 25 minutes.
Remove from oven and immediately cover with a 10.5 oz bag
of mini marshmallows.

Bake for an additional 3 minutes.
Remove from oven.

The marshmallows are just fluffy and big now!

Allow them to cool completely.

Make the frosting while the brownies are cooling.

FROSTING:

1/2 cup butter

1/4 c cocoa

1/3 cup canned milk

Powdered Sugar (approximately 2 cups)

In a small bowl combine all the ingredients and add the

powdered sugar until the frosting is to the desired consistency.

If you serve them the day you make them...

you will have the sticky marshmallow goodness.

If you wait a day, the marshmallows won't be as sticky.

Either way.....DELICIOUS!

Pointing out some new things

2010-02-17T21:15:00.000-08:00

Just in case some of you haven't noticed...

I just wanted to draw your attention to the navigation bar at the top of my blog...

just under my NEW header.

You will notice the normal,

Home,

Contact

and

About Me

but...new to my blog is:

Desserts

and

APPETIZERS

I haven't really started on the appetizers yet...

that is to come.

HOWEVER

the Dessert one...

In case you haven't noticed before....

I have posted just a FEW dessert recipes.

I decided to do a picture directory.

I have posted ALL of my finished product pictures

with a DIRECT LINK with each picture.

So, if you want to make something but just don't know what you are craving....

just CLICK on my desserts tab,

SCROLL through the pictures,

and CLICK on the picture that will "tickle your fancy"

It will take you DIRECTLY to that recipe.

and PLEASE

if you ever find one that isn't linking

please let me know!

p.s....if you want to grab a button...

please, go right ahead!

Applesauce Cookies

2010-02-15T06:56:00.000-08:00

I have been taking a lot of these treats that i've been making into my work.
A bunch of people at work have been asking me to make some treats
that are lower in fat....or maybe even more healthy for you.
I say there is no such thing...
and if there is, it probably doesn't taste that good.
However, to try and make them happy,
I looked through my recipes, and this is what I came up with.
Applesauce Cookies
right?
It has applesauce in it...that counts as a fruit!
So, go ahead and make this recipe...
and make one mark in your
"Daily serving of Fruits and Vegetables"
column.
Applesauce Cookies
2 cups applesauce
2 tsp. soda
2 cups sugar
1 cup shortening
4 eggs
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. salt
4 cups flour
1 pkg chocolate chips
Preheat oven to 400*

First of all, just to let you know....I made these cookies
with my small scoop.
It made 120 cookies.
You MIGHT want to half this recipe,
or make bigger cookies.
In a small bowl, combine applesauce and soda.
Combine well and set aside.

Make sure there is room in the bowl, because the applesauce will EXPAND.
In a seperate bowl, combine sugar, shortening and eggs.
Mix until smooth and creamy.
Add applesauce mixture and combine.
Then add remaining dry ingredients.
Add chocolate chips...
(Might I suggest the "mini" chips if you are making the small cookies)
Place onto parchment paper covered cookie sheet.

Bake for 8-10 minutes.

S'mores Lava Cake

2010-02-12T08:00:00.000-08:00

I ripped this recipe out of a Rachael Ray magazine.

I think I have had it over a year.

When I saw it I thought it looked absolutely heavenly!

I decided to finally just do it!

Make the cake!

So I did.

I haven't had such a good string of luck lately with recipes I clipped out of magazines.

So...I was a little nervous it wouldn't turn out.

Oh, don't you worry!

It TOTALLY did!

and I personally thought it was SO GOOD!

So, if you gals want to impress your guys for Valentines Day,

just go ahead a cook them a nice steak dinner and serve this little puppy for dessert.

I think it will be a hit!

S'mores Lava Cake

1 stick unsalted butter,

plus a little more for greasing

1/4 cup sugar,

plus a little more for coating

4 oz bittersweet chocolate, chopped

2 large eggs plus 2 large yolks

1 tbsp flour

3 tbsp heavy cream (I used half and half)

2/3 cup marshmallow cream

1 graham cracker sheet, finely chopped.

Preheat oven to 425*

Grease the 4 6 oz custard cups with the butter.

I got mine at walmart...

(My Grandpa thinks that Walmart should sponsor this blog!)

Once greased, coat with the sugar.

In a bowl, combine the butter and chocolate.
Heat on medium power for 2 minutes.
Stir until smooth.

In a medium bowl, whisk together the eggs, egg yolks and sugar until foamy.
(I didn't really know what this mean...and I used a hand whisk.
So, pretty much I whisked until I couldn't whisk any more..
and then whisked some more.
Probably use an electric beater to save your arm.)

Whisk in the chocolate mixture, then the flour.
Fill the custard cups 2/3 full with batter.

Bake until the edges are puffy, 13 to 15 minutes.

(I was nervous about mine not being done at all...

so I baked mine a full 15 minutes....

a little TOO long. You are wanting the center to be runny!)

While the cakes are baking,

and in a seperate bowl,

microwave the cream for 30 seconds on high power.

Stir in the marshmallow cream until smooth.

Invert the cakes onto the plates you will serve them on.

Drizzle the marshmallow sauce on the side.

Top with the graham cracker crumbs.

I thought it was really good!

I knew Rachael wouldn't let me down!

Oreo Delight

2010-02-10T06:59:00.000-08:00

This year, after looking back at my pathetic -non- scrapbooks
that I accomplished over the last year, I decided to set a new goal.
I need to take more family pictures...
So, I decided to do Project Life from Becky Higgins.
I'm really excited about it and we are already in February
and I am proud to say, I'm still going strong!
I have loved Becky ever since she was with Creating Keepsakes
and so I have become a blog stalker of hers.
She has a recipe tab on her blog.
I was checking it out the other day and saw her recipe for
Oreo Delight.
I noticed it was REMARKABLY close to my Chocolate Dessert recipe.
So, I thought i'd give it a shot...test it out...see which one I like better!
Oreo Delight
35 Oreo cookies (1 whole pkg.)
6 Tbsp. margarine, melted
1 pkg. cream cheese, softened
1/4 c. sugar
2 Tbsp. milk
1 (12 oz.) tub Cool Whip, thawed
3 1/4 c. cold milk
2 pkg. instant Jell-O pudding
(she wasn't specific on this one, so I just did one vanilla and one chocolate)

Crush the entire package of oreo cookies.
(It seems like such a waste...so if you must, go ahead and eat a cookie or two!)
Make sure there aren't a bunch of big pieces.
Next time I do it, I will probably use a food processor.
In a bowl, combine the oreo and the margarine.
Stir until coated.
Press into the bottom of a 9x13 pan.
Does not need to be greased.
Place in the fridge for 15 minutes.
In a seperate bowl, combine the cream cheese, milk and sugar.
Once combined, fold in 1 1/4 cup cool whip.
(this is where my recipe is different)
Spread carefully over the oreo crust.
(I like my cream cheese mixture better)

In another seperate bowl, combine the pudding and milk
(my recipe is also different from this one, but I like hers better..it's thicker!)
(Maybe that's why my sister was giving me the eye!)
Spread over cream cheese mixture.

Place in the fridge until you are ready to serve and
top with remaining cool whip.

I took both of these desserts to work and let people try each of them

to let me know which one they liked better.

It honestly was a tie between the two.

Personally, I like my crust and cream cheese better and her pudding!

I think that's the way i'll make it in the future!

Thanks Becky, for Project Life and the recipe!

Chocolate Dessert

2010-02-08T08:00:00.000-08:00

I'm BACK!

I hope you like my new design.

I was to thank the girls at

www.smittenblogdesigns.blogspot.com

I think they did a great job!

I also have a new button...

feel free to grab it!
To celebrate, i'm back with
MY ABSOLUTE FAVORITE DESSERT.
It's the one I request on my birthday...

I know that there are several different versions of

"better than sex" cake,

THIS IS MINE!

I have made this recipe enough, that I have managed to perfect the crust

beyond what the original recipe was.

So, this is my version.

Chocolate Dessert

1 1/2 cups flour

3/4 cup chopped pecans

1 1/2 squares margarine, softened.

8 oz cream cheese

1 cup powdered sugar

16 oz cool whip

1 small box instant chocolate pudding

1 small box instant vanilla pudding

3 cups milk

Preheat oven to 350*

In a small bowl, cut together flour and margarine and pecans.

(I used to make this with walnuts...however, walnuts, to me, leave a weird

film-texture in my mouth...so I have switched to pecans....MMMMM!)

Once all the ingredients are combined, pour into an ungreased 9 x 13 pan.

Will be crumbly.

Press crust into pan...all the way to the edges.

Bake for 15 minutes.

Allow crust to cool before spreading next layer on top,

as it will not be nice to the crust!

In a seperate bowl, combined softened cream cheese,

8 oz cool whip and powdered sugar.

Spread oven cooled crust.

In another seperate bowl, combined both puddings and milk.

(my original recipe called for 4 cups milk. My sister gave me the WEIRDEST look

when I told her I added 4 cups of milk. I have since been told it's not that much...only 3.)

Make to directions on the box...i.e. mix until combined!

Pour over cream cheese mixture.

Place in the fridge to allow the pudding to set up.

Top with the remaining 8 oz cool whip just before serving.

Make sure you do as I do and SAVOR each and every bite of this dessert!

Oh.My.Gosh.

It really is my favorite!

CHOCOLATE DESSERT

I just need a few more days.

2010-02-02T19:22:00.000-08:00

If you can't tell...it's getting closer!

I'm just not THERE yet!

Thank you so much for being patient and all the nice comments...
well, all as in the 4 I got!
I do appreciate it!

AND

for some reason, I still managed to get another
1880 HITS!

You guys are awesome!

I'll try not to let you down!

Let's talk

2010-01-22T09:17:00.000-08:00

Ok, so here's the deal!

I have reached 10,000 HITS!

I can't believe it!

ESPECIALLY since I've only started this in September!

It's been CRAZY.

I've been baking away, sharing the wealth...sometimes!

But, mostly, i've been baking away.

The last 2 recipes I have made, and have yet to post,

well, let's be honest,

they kicked my butt!

They didn't turn out!

They were recipes that I got out of a magazine.

You know, the ones that look

OH.SO.GOOD.

and then you rip them out of the magazine

with the hopes that they will taste as good as they look.

Well...they didn't!

It kinda put me in a slump.

With that said...I think i'm taking a break.

Just a week.

I'm in the process of updating my blog...

getting it designed to be all "cutsie!"

Cream Cheese Brownies

2010-01-20T07:20:00.000-08:00

My Grandma Travis makes THE BEST desserts.
I don't know where she gets her recipes.
She's magic...just like most Grandma's!
I know that I don't ask questions,
i'm usually too busy savoring the delicious-ness of her cooking!
This recipe is a good one, and very high in her rotation!
Serving size is usually EXTRA LARGE!
Cream Cheese Brownies
1 box german chocolate cake mix
(cake mix made as directed on box)
1 8 oz pkg cream cheese, softened
1 egg
1/2 cup sugar
1/2 bag chocolate chips...(use the Ghiradelli brand)
Preheat oven to 325*

Make cake mix as directed on package...you know,
eggs, oil and water.
Pour into greased jelly roll pan.
Next, combine cream cheese, egg and sugar.
Mix until smooth.
Place by small spoonfuls throughout cake mix.

Run a knife through the cake mix to make a swirl pattern.

Bake in the oven for 25-30 minutes.

When they come out, sprinkle 1/2 bag of chocolate chips on top of warm cake.

FROSTING

1 tbsp butter

3 tbsp milk

1/2 tsp. vanilla

powdered sugar.

In a bowl, combine the milk and butter, and melt in the microwave.

Combine with vanilla and add powdered sugar.

Mix until it can drip off the spoon as a thick mixture.

(Don't you love Grandma's and their ability to just MAKE frosting...without a recipe?)

Drizzle white frosting over cake.

(My cake was a little too warm still, and it melted my frosting...

oh well!)

Orange Cookies

2010-01-18T07:16:00.001-08:00

These have to be some of the most AMAZING cookies!

My sister-in-law, Roxanne's mother, makes these cookies

and will bring them to our family parties.

I think the first time I tried them I ate about 7!

They are so good...and i've decided they have 5 of the food groups in them

so they are TOTALLY healthy to eat!

One batch made 64 cookies (small ones) for me.

I would HIGHLY suggest you double them,

unless you think you will be ok when they are all gone and you want another one!

ORANGE COOKIES

3/4 cup sugar

3/4 cup shortening

1 egg

1 cup mashed, cooked carrots

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup coconut

First off, start cooking those carrots.

Peel and slice them and put them in a pan and cover with water.

Boil for about 10-15 minutes, or until they are soft.

When they are done, mash them completely.

Let them cool down a bit,

so they don't cook the egg when you add them to the cookie mix!

Preheat oven to 350*

Combine sugar, shortening and egg.

Mix until soft and fluffy.

Add the cooled carrots and vanilla.

Once combined, add all the dry ingredients.

Using your small scoop :), place onto parchment paper covered jelly roll pan

or a cookie sheet...whichever you have!

Bake for 12-15 minutes.

Mine took 12.

FROSTING:

Grate the peel for some orange zest.

Juice the orange into a bowl.

Add the powdered sugar until it is the right consistency.

You want it to be a thick consistency, not runny.

I think mine took about 3 cups of powdered sugar.

You want that orange goodness to stay on TOP of the cookies!

Add the orange zest!

Place cookies on a cooling rack to cool.

Before they have cooled completely, frost them.

****Use the left over parchment paper to put under the cooling rack...

that way you don't have frosting drippings all over your counter!

I DARE you to try and not snag a cookie...or two...or three.

Orange Bubble Loaf Bread

2010-01-15T07:51:00.000-08:00

What do you do when you have 2 cases of oranges picked fresh from the tree in your Arizona friends' backyard?

You can either juice them, which I HIGHLY suggest,

but before you do that...PLEASE make this recipe!

(isn't her handwriting so neat...I loved the way she wrote!)
This recipe has SO many memories for me!

It is from my Grandma Steiner.

She passed away in 2003, and I miss her TREMENDOUSLY!

When I was younger, I would often spend the night at her house

with my other 2 cousins, Natalie and Makell, who were a year younger than me.

We would stay up all night laughing and giggling and sleeping on the red carpet floor

in the front room with my grandma's sliding glass door open

and the satin curtins blowing in the breeze.

The next day we would all man our posts and make this and wait

IM-PATIENTLY

until they had raised enough to bake.

I LOVED IT!

Orange Bubble Loaf Bread

1 bag 36 ct bread rolls (I have changed this part)

1 cup sugar

1 1/2 tsp grated orange peel

1/4 c melted butter.

Grease a bread loaf pan, or any other pan with high sides.

First of all, you need to decide how much bubble loaf bread you are going to make.

The whole package of rolls will make a TON...which I could eat myself.

I used probably 24-28 rolls of dough for 3 pans of bubble loaf bread.

It was probably 8 rolls for each pan.

Allow for the dough to thaw.

It will be perfect if you put the frozen dough in the fridge at night for you to use in the morning.

In a small dish, melt butter.

In another small dish, combine the sugar and orange peel.

My "stations", if you will.

Cut each ball of dough in half, and then cut that half into thirds.

Roll them into a ball.

Roll that ball of dough in the butter.

Roll that ball that is coated in butter in the sugar/orange mixture.

Place in the greased pan.

Repeat until you have two levels of rolls.

Depending on how many you make,

you may need more butter and orange/sugar mixture.

Allow them to raise until 1 inch from the top.

Bake at 350* for 25-30 minutes,

then....lower the temperatue to 300*

and OPEN YOUR OVEN DOOR....

for about a minute to lower the temperature.

Cook for an additional 10 minutes.

When done, turn upside down onto serving plate to cool.

Wait for at least a minute before you devour them,

or else you

WILL BURN YOUR TOUNGE!

I really hope you enjoy these...

They are one of my ABSOLUTE FAVORITE!

O'Henry Bars

2010-01-13T08:00:00.000-08:00

This is another good one that I have made recently.

Very, very good...although, I can't tell you the last time I actually

had an O'Henry Bar...so I don't know if it is like that or not.

I know that this recipe is DELICIOUS, and that's all that matters!

O'Henry Bars

1 cup corn syrup

1 cup sugar

1 1/4 cup crunchy peanut butter

4 cups rice crispies

1/2 bag butterscotch chips

1/2 bag chocolate chips

9x13 pan covered with foil, lightly sprayed with pam

In a large sauce pan, combine sugar and corn syrup and combine until sugar is dissolved.

Bring mixture to a boil.

Once boiling, remove from heat and add peanut butter.

Once peanut butter is combined, add cereal.

Spread mixture in prepared 9x13 pan.

(I took some saran wrap and covered my hand and pressed it into the pan.)

In a small bowl, combine the butterscotch and chocolate chips

and melt on low power in the microwave until melted.

Pour over cereal mixture.

Wait until set to cut.

ALSO... a little birdie told me to make sure you don't put it in the fridge.

Something about it going hard because of the cooked syrup mixture...

I'm not sure...because it didn't happen to me, but a friend of mine!

But, she did say it was still delicious!

Homemade Samoas

2010-01-11T08:00:00.000-08:00

I saw on a web site that I was looking at that you can order girl scout cookies now.

Then I remembered this recipe...and thought...

hey, I'm not waiting for the cookies!

These are really good and they actually DO taste like the Samoas cookies!

Give it a try if you can't wait either...

Besides, am I the only one that doesn't understand why we have to order them now

and not get them for 5 more months?

Homemade Samoas

3 cups shredded coconut

14 oz bag caramels

1/4 tsp. salt

3 tbsp. milk

1/2 cup sugar

3/4 cup butter, softened

1 egg

1/2 tsp. vanilla

2 cups flour

1/4 tsp. salt

Preheat oven to 350*

The topping.

The cookie crust.

Combine sugar and butter and beat until fluffy.

Beat in the egg and vanilla.

Gradually add the flour and salt.

Pour onto greased 9x13 pan.

Press dough into pan and bake for 20-25 minutes,

until light brown.

Cool completely.

Lower oven temperature to 300*.

Spread coconut onto a jelly roll pan, that is lined with parchment paper.

(You have FINALLY bought some, right?)

Bake for 20 minutes, stirring every 5 or so,

until coconut is a golden brown.

It WILL be delicious, so please, make sure you don't eat it all.

In a large bowl, combine the milk and salt and the

unwraped (Kim) caramels.

Cook on half power for 1-2 minutes, stirring occasionally,

until caramels are melted and combined with milk/salt.

Once melted, add the toasted coconut.

Spread coconut/caramel goodness over the crust.

You will probably have to make little dollops all over your crust

and then spread it....possibly even using your hands.

The caramel gets stiff after it cools...

Once this has cooled, cut your pieces, whatever size you would like.

Take those pieces and spread them out on a seperate pan...

perhaps a jelly roll pan....lined with parchment paper.

Melt some chocolate chips and pipe the melted chocolate into a baggie.

Snip the edge of the baggie and drizzle the melted chocolate across the cookies.

I'm not exactally sure, but, you may want to just make this instead of ordering your cookies.

I think you may get double the cookies making them homemade for the price of one box..

that has 18 cookies in it...

HMMM..I wonder if the internet has a recipe for thin mints?

I'll let you know!

Chocolate Eclair Cake

2010-01-08T08:00:00.000-08:00

This recipe has always been a good one around our house.
My sister makes it all the time and it is DELISH!
It really does taste like a chocolate eclair.

Chocolate Eclair Cake

2 boxes graham crackers

(the recipe calls for 1 but the brand I got...I needed more.

I think that one box of the walmart ones would be enough

because those ones seem to be bigger.)
3 1/2 cup milk
2 small pkg instant vanilla pudding
1 small tub cool whip, softened

In a lightly greased 9 x 13 pan, line with graham crackers.

Mix pudding with milk. Beat at medium speed for 3 minutes the blend in cool whip.

Pour half over crackers, then add another layer of crackers.

Then add the rest of the pudding mix and top with crackers.

****my tip for the top layer...

Instead of leaving the crackers in a *4* square, break them down to a *2* square.

It will be the perfect size for cutting, and you can kinda see where they are broken

down under the frosting, kinda like a cutting guide.

My final picture isn't that pretty,

because I didn't break down my top layer.

Oh well, it all goes to the same place...right?

OK, where was I?

Oh yes.

Crackers, pudding, crackers, pudding, broken crackers...done.

Place in the fridge for AT LEAST 2 - 3 hours before serving.

The crackers will soften and make it easy(er) to cut through.

Before serving, you need to make the frosting.

I doesn't need to cool or anything, but you can top it,

then put the whole cake back in the fridge until you are ready to eat it!

Frosting:

6 tbsp cocoa

2 tbsp oil

2 tsp. vanilla

3 tbsp milk

3 tbsp soft margarine

2 tsp karo syrup

1 1/2 cup powdered sugar.

Mix together all ingredients until smooth.

Spread over cake.

(the karo syrup makes it shiny!)

It isn't the best pictures, so I'm sorry about that...but it is SO good!

Poppy Seed Cake

2010-01-06T08:00:00.000-08:00

I guess I'm still in a *bunt* mood!

I found this recipe in my mom's collection.

I have no memory of her making this *ever*

so I was a little curious!

Not too bad, if I do say so myself.

My husband's family enjoy it as well!

Poppy Seed Cake

1 pkg yellow cake mix

2 small pkg instant butterscotch pudding

2 oz poppy seed

4 eggs

3/4 cup oil

1 cup water

Preheat oven to 350*

Mix ingredients in a large bowl....

beat together for 4 minutes

making sure ingredients are incorporated!

Pour into a greased bunt pan

and bake for 45-50 minutes.

Let stand for 10 minutes before turning out onto serving plate.

While cooling, combine:

1 cup powdered sugar

1 tsp. vanilla

and milk to make frosting.

Drizzle over cake and serve!

Lemon Cake

2010-01-04T08:00:00.000-08:00

This little cake was given to me before christmas as a neighbor gift.

Remember my Pampered Chef friend....well, it was from her.

I had a little bit of it and then I decided to not share any with my husband!

(I'm mean...I know!)

It was so good...

but I was feeling guilty for not sharing.

So, I decided to get the recipe and make my own cake!

We had it on Christmas Eve at my mom & dad's house!

Lemon Cake

1 pkg white cake mix

1 small box instant lemon pudding

3/4 cup oil

3 eggs

1 cup sprite

(yes, you read that correctly!)

Preheat oven to 350*

In a large bowl, combine all ingredients and mix with a mixer.

Pour into a greased bunt cake pan.

Bake for 40 minutes.

After it has cooled for a bit, turn it out onto the serving plate.

Mix 1 cup powdered sugar and 2 tbsp lemon juice.

(Maybe start with 1 tbsp and then taste it... I thought mine was too lemon-y)

(however...still VERY good!)

Drizle over the cake....a very liberal drizzle.

So good, and SO moist!

Thanks Tonya!

I'm alive...

2010-01-02T20:03:00.001-08:00

I promise.

I've just been enjoying the holidays

and playing with the kids...

and I went out of town for a week...

but I'll be back.

Just don't want any of you to think i've given up!

Because I haven't!

Check back on Monday for new recipes!

Chex Mix

2009-12-28T19:18:00.000-08:00

I hope that all of you had a wonderful Christmas Day!

I know our house was crazy!

Hopefully we can enjoy the end of this holiday season with some relaxing!

This recipe is one that I have used before to give as neighbor gifts...

but it is also delicious to munch on during....oh, say...a new years eve party,

or an office party, or a football party, or a neighbor party, or just for yourself to enjoy!

Your options are endless really!

Chex Mix

1 cup karo syrup

1 cup sugar

3/4 cup butter

1/2 box rice chex

1/2 box wheat chex

1/2 box golden grahams

coconut, as desired

nuts, as desired

For the cereal, I usually use just the smaller boxes...I don't remember what size

they were, or if they have bigger sizes...sorry!

In a large sauce pan, melt the butter.

Add sugar and syrup.

Bring to a boil.

Boil for 2 minutes, stiring every so often!

****HINT...if you want soft chex mix, don't cook the whole 2 minutes.

I usually cook mine for 1 minute 50 seconds.

In a seperate, LARGE bowl, combine the cereal, coconut and nuts.

(I have used cashews.)

Pour syrup mixture over cereal mixture and stir until EVERYTHING is coated.

Allow to cool.

EAT!

Peanut Butter Cup Pie

2009-12-23T08:00:00.000-08:00

I came across this recipe on another cooking blog....
and thought I would give it a shot.
And why not...I had to take a pie to the ward christmas party!
Let me just say...it was SO GOOD!
Do I say that too much?
It really wasn't too difficult..
the recipe was a lot like the cream pies that I had made prior.
I just won't talk about how I didn't measure the graham crackers and had to make
3 different crusts...all at 11:30 p.m.!
UGH!
So, if you don't want to deal,
I would suggest you just go and buy a graham cracker crust!
Whatever you do, please just at least TRY this recipe.

Peanut Butter Cup Pie

Pie Filling:
1/2 cup sugar
1 1/2 tbsp cornstarch
1/8 tsp. salt
1 1/2 cups milk
2 egg yolks
1 tsp. vanilla
3/4 cup creamy peanut butter
Chocolate Layer:
1/4 cup + 2 tbsp heavy cream
2 oz. semisweet bakers chocolate
Graham Cracker Crust:
1 1/2 cups graham crackers, crumbled
6 tbsp. melted butter

Preheat oven to 350*

In a small bowl, combine butter and graham cracker crumbs.
Press moistened graham crackers into a pie tin.
I like to take a small glass and use that to press the graham crackers into the tin.
Make sure that they are not too dry also, or else the crust will just crumble apart.
(Like I would know ANYTHING about that)
Bake for 7 minutes.
Allow to cool completely.

**This is a change that I made.
The original recipe called for these same ingredients,
but actually doubled what I told you.
I had enought for 2 complete pies with 3/4 cup cream and 4 oz of chocolate.
You will be fine if you decide to half it.
I just don't know what you would do with all the extra chocolate.
Next, pour the cream into a small sauce pan.
Heat until the cream comes to a simmer and remove from heat.
Add the chocolate and stir until melted and combined.
Pour the chocolate mixture into the pie crust.
I tilted the pin tin and kinda swirled the chocolate around
to make sure it completely coated the crust.
Please in the freezer for 30 minutes until chocolate is firm.

**It is a little cracked, because this was my 2nd pie crust..and it was
in the fridge for a day...or two.
Now, for the pie filling.
If you want to take a second to hop over here so you are reminded
how to make a cream filling.
It's basically the same thing.

The only difference..you add the peanut butter instead of the coconut.
Once the peanut butter is combined, pour into the chocolate coated pie crust.

Place in the fridge and allow to cool completely before serving,
at least an hour.
Top with Whipped Cream
and mini chocolate chips.

Just so you know, it was a HIT at the ward party!

**Merry Christmas...

I'm taking the weekend off!

Christmas Wassail

2009-12-21T08:00:00.000-08:00

First of all, let me apologize.

This post will have no pictures.

Also, i'm not sure that a drink can

*technically*

be considered a dessert.

HOWEVER,

this recipe is SO good!

It makes me warm just thinking about it!

I did give it out as a neighbor gift a few years ago

if that counts.

And if you are having a family christmas party...

this would be something fun to do for it!

Hot Wassail

1 gallon apple juice

2/3 cup brown sugar

1/2 tsp. cinnamon

1 tsp. whole cloves

2 cinnamon sticks, broken in half

dash of nutmeg

dash of salt

1/2 cup tang powder

1/2 cup country time lemonade powder

2 quarts water

In a large crock pot, combine the dry ingredients.

Add the apple juice and water and stir until dry ingredients are combined.

Serve warm.

For neighbor gifts,

I put everything....except the brown sugar,

in a baggie.

I had a tag telling them what to add to it.

It really smelled good too!

Congo Squares...a success!

2009-12-18T08:00:00.000-08:00

So...the first pan that I made...we did have some that turned out.

I decided that I would give it another shot.

With supervision.

My sister came over and helped me.

Actually, she just watched to see

what on earth it could be that I am doing

or not doing

to make these not turn out!!!

I also wanted to check and make sure that I had the right recipe.

That maybe I wasn't missing something.

I googled "congo squares"

It returend several different things.

Some recipes that were NO WHERE near what I had.

And there was one that was EXACTLY the same as mine...

EXCEPT

you used butter instead of the oil.

So...Allison suggested that since the oil recipe isn't quite so lucky..

maybe I should give the butter a shot.

Heck, at this point..

what's the worst that could happen?

Congo Squares

1 lb brown sugar

2/3 cup melted butter

3 eggs

2 3/4 cup flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup chocolate chips

1 cup nuts...*if desired

Preheat oven to 350*

This picture has oil.

DO NOT ADD THE OIL!!!

Use the butter.

USE THE BUTTER!

Mix the brown sugar, butter and eggs in a large bowl.

Slowly add the combined flour, baking powdered and salt.

Once all ingredients are combined,

add the chocolate chips and nuts.

Mixture will be thick. It's ok.

Spread evenly in a greased 12x18 pan.

Make sure it is not a jelly roll pan...those are bigger than a 12x18.

(Listen, i'm trying to help you so you don't make the same mistakes I have.)

Bake for 25 minutes.

**The sides ALWAYS turn out a little darker and more crunchy than the rest.

I usually just cut the sides off...about 1 inch around.

They do make excellent *cookie sticks* if you will...great for dipping in milk!

My sister and I did a taste test between the butter and the oil congo squares.

The butter ones had SUCH a better taste!

These really are good.

It's like a chocolate chip cookie, but in bar form.

I think I have finally mastered the congo square.

I feel better!

Proof that I am human...

2009-12-16T08:00:00.000-08:00

So..my family has had thie recipe for a while and I remember my mom making it when I was younger.
There was a time...oh, i'd say about 8 to 10 years ago when I came across the recipe and thought...
I want to make these again! I haven't had them forever.
So...I pulled out my NEW pampered chef baking stone...
(because I was SOLD on them....and I had just bought the bar pan!)
I made them and put them in the oven and anxiously awaited the 25 minutes!

Well...25 minutes came and went and after an addition 10 minutes...and the top getting REALLY brown
I took them out of the oven and allowed them to cool a bit.
Being overly excited...I started cutting into them.
As I did...I discovered that they were SO.NOT.DONE!
Now...please remember
it had been about an hour.
And I thought these stones were supposed to be PERFECT!
All I can say is...I LOST IT!
I started saying things. .

(what's that other word for poop?)
I made a mess of the congo squares with the spatula.
At this point...my dad came in the room.
(his ears perked up when he heard me saying stuff like *crap*)
He asked me what I was doing...
why I was doing it..
you know, being a concerned parent.
About that time, my brother and sister were downstairs and they heard my dad and me *fighting*
(we really weren't fighting.)
So, they turned off the t.v. and were standing at the bottom of the stairs listening!
Anyway, you get the point...they didn't turn out.
I have never had the desire to make them again.
Until today.
I guess I have been filled with a false sense of hope.
I have been baking for 3 months now and everybody that has tried my desserts have really liked them.
So I starting thinking things like... "I'll try these!" "I think i'm ready!" "What's the worst that could happen?"
Well...I mixed everything together.
I poured them into the pan..(a different on this time)
And this is what happened!

I called my sister. (yes, the same one)
And sent her this picture..
Her response? "Oh boy."
I can feel my stomach starting to turn with anger.
I am taking a deep breath.
What to do?
I can either bake it like that or do another half batch.
Well, I need the whole sheet for neighbor gifts.
So.....I make another half batch.

It doesn't take a rocket scientist to realize that these are NOT the same!
I have NO IDEA what has happened.
I did EXACTLY half the recipe...(except the egg..how do you half an egg?)
My self esteem is starting to dwindle...
becoming taken over by anger.
I figure at this point...it's probably going to be *crap* anyway..let's just cook it!

Some really, REALLY funky things going on with this.
I have no idea...I just know that I have to make another batch.
And I just give up.
Maybe having kids has calmed me down a bit...
broken my spirit...so to say.
I did decide that I would still post this so that you know all the OTHER recipes that I have posted
really are possible to make...
even if you sometimes struggle,
like I do.
*Stay tuned for a follow up story and recipe!*

***Also, I now know how to half an egg! Thanks Google!

Hershey Kiss Cookies

2009-12-14T08:00:00.000-08:00

Kisses anyone?

This recipe isn't quite as easy as the peanut butter cup ones...
but it is by no means difficult!
The only thing that I discovered that I did wrong was making the cookie part too big.
I ended up having a lot of kisses left over.
So I ended up making another 1/2 batch.
The directions said it would make 48 cookies....
and there are 48 kisses in a bag.
So..make sure you keep the cookie part of the cookie on the smaller end.
(my mini scooper was too big...can you believe that!)

Hershey Kiss Cookies

1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
2 tbsp milk
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 375*

Beat shortening and peanut butter until well blended.
Add sugars and beat until fluffy.
Add egg, milk and vanilla and mix well.
Slowly add flour, baking soda and salt.
Mix all ingredients until combined.
Make dough into 1 inch balls and roll in sugar.
Place on cookie sheet.

Bake 8 to 10 minutes.

Once out of the oven, press chocolate kiss into the center of each cookie.
They will ALL crack...don't worry about it!
Allow to cool a bit and then move them to a cooling rack.

Reese's Peanut Butter Cup Cookies

2009-12-10T08:00:00.000-08:00

My next recipe from my neighbor gifts is

REESE'S PEANUT BUTTER CUP COOKIES!

If I talk about how easy it was to make these cookies..

will my neighbors feel cheated?

At least they taste good...

I do have that going for me!

Reese's Peanut Butter Cup Cookies

1 package peanut butter cookie mix

ingredients as needed on package

oil, water and egg.

Preheat oven to 375*

In a small bowl, combine all ingredients.

I just used a wooden spoon to stir them together until all ingredients were moistened.

Using my small pampered chef scoop (again)

place dough into a greased mini muffin pan.

Bake as directed on package.

(I threw mine away and just don't remember...sorry!)

In the mean time....start taking the wrappers off your Reese's!!!

Once you cookie dough comes out of the oven

Take an *unwraped* p.b. cup and place it on top and centered cookie dough

take a clean..sanitized finger and press it into the cookie.

See....SO NOT HARD!

Allow cookies to cool for a bit before removing them to a cooling rack.

Get a glass of milk and give 'em a try!

Oatmeal Chocolate Chunk Bars

2009-12-08T08:00:00.000-08:00

The first recipe I am going to share from my
'neighbor gifts'
is the Oatmeal Chocolate Chunk Bars.

I liked having it be a "bar" rather than a "cookie."
I figured it would make a lot more, and I could cut them into smaller pieces.
They really did turn out good.
When I make them again, however,
I won't add as many chocolate chunks as I did.
Don't get me wrong, I like chocolate chunks,
I just think there were too many in this recipe.
Let me also tell you, that the original recipe is for a 9 x 13 pan.
So, I did double the recipe...hense doubling the chocolate chunks.
Give it a try, and tell me what you think!

Oatmeal Chocolate Chunk Bars

I'm going to give you the doubled recipe...
remember to cook it in a 11x17 bar pan!

3 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 cups oatmeal (i used regular, not instant)
1 1/2 cups butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
12 oz. semi-sweet chocolate chunks (this is NOT doubled!)
1 cup chopped nuts (if desired, which I didn't!)

Preheat oven to 375*

In a seperate bowl, combine all dry ingredients and set aside.
In a large mixing bowl, beat the butter, sugars, egg and vanilla until fluffy.
Add dry ingredients slowly until well incorporated.
Add chocolate and nuts.

Pour onto a greased pan.
I *technially* didn't pour them, because they were way to THICK to pour.
So, I guess it would be....DUMP the mixture onto a greased pan.
PRESS into pan.

Bake for 18 to 20 minutes.

Mine were just a little dry...so make sure you don't overbake them.

Also, I wonder if that has anything to do with the kind of oatmeal I used?
HMMMM....?

They were still really, REALLY good.

Would I post the recipe if they weren't?

OATMEAL CHOCOLATE CHUNK BARS

Neighbor Gifts

2009-12-06T20:38:00.000-08:00

This year, if it isn't obvious,

I decided to give out

BAKED GOODS

as a neighbor gift.

I thought that if I did it early enough,

people would actually eat it,

because they hadn't

*officially*

started their diet's just yet.

(or, maybe I did it early because i'm going to be out of town!)

ANYHOO!

If you live by me, and we are neighbors,

and I know you...

this just might be what you get!

(or have already gotten)

Oatmeal Chocolate Chunk Bars

Reece's Peanut Butter Cup Cookies

Hershey Chocolate Cookies

and Congo Squares.

***the congo squares are not pictured.

That story to be told at a later date...

Stay tuned this week...and part of next for the recipes!

Merry Christmas!!

Cream Pies

2009-12-04T08:00:00.000-08:00

Does anybody need to make a pie for a christmas party?

I do!

This is what I am going to be making.

Cream Pies

2 cups milk

2 egg yolks

6 tbsp. flour

2/3 cup sugar

1/2 tsp. salt

1 tsp. vanilla

**and whatever filling you are going to use with the pie**

I like to make a banana and a coconut.

This will make enough for 1 pie.

If you want to make 2 pies, then you will want to double it.

Don't mean to state the obvious, but, well, you know.

In a large saucepan, combine the flour and sugar and salt.

Add the milk, a little at a time...

what you are going for is a paste.

Once you have a paste, and the milk and flour/sugar is all combined, add the egg yolks.

Mix those together, then add the rest of the milk, a little bit at a time.

It will be runny, but you can tell it is thick...if that makes any sense.

It probably doesn't, but just stay with me!

NOW, you are going to turn on the heat.

Start cooking on medium-high heat, stirring until it comes to a boil.

Once it is boiling, you will want to continue stirring until it is thick.

When it is to the consistency you like,

add the vanilla and stir until combined.

It was about 3-5 minutes of boiling time to get it to this.

If you have doubled the recipe, you will want to start with the banana filling.

I like to slice the bananas and layer them on the bottom of the pie crust.

Pour the cream over the bananas, just until they are about 1/2 inch from the top of the crust.

Add another layer of bananas on top of the cream, and push those into the pie.

Smooth the cream filling and there you have it!

Ready to go in the fridge until serving!

Now for the coconut.
You want to just add enough coconut until it is where you like it.
Probably just enough to have coconut in every bite, but not so you are
taking bites of coconut and no cream.
It also is going to depend on how much cream filling you have left over.

We probably added between 1/2 cup and 3/4 cup coconut.
Pour the cream into the pie crust, leaving about 1/2 inch of the top of the crust.
Refridgerate both of these pies before serving.
You want to serve them cold!

Of course, you need to top the with whipped cream!
I would take the extra step and make the whipped cream from scratch.
Don't want to top these HOME MADE PIES with cool whip,
not that there's anything wrong with cool whip,
but really, you went to all of this trouble!

I don't know what it is with family members wanting to be in the pictures..
but here's a shot of my Dad!
He's a great guy and has given me tons of tips with my blog,
so....Thanks Dad!

Mini Carrot Cakes

2009-12-02T08:00:00.000-08:00

My neighbor Tonya is a pampered chef consultant.
It's where I get all my tools and gadgets that I love!
We also work together!
She gave me this recipe along with a sample, and I thought
I have got to post this!
My mom makes the best carrot cake,
and this was right up there with the taste.
But the difficulty level...so easy!
And you should know by now, if it's something mini...i'm there!

Mini Carrot Cake Cups

1 pkg yellow cake mix
3 tsp. allspice
2 eggs
4 tbsp vegetable oil
4 medium carrots, peeled and grated

Preheat oven to 350*

In a large bowl, combine the cake mix, allspice, egg and oil.
Combine until all the ingredients are wet.
Stir in grated carrots.

Using your mini scoop, place batter into a greased mini-muffin pan.
Bake for 11-13 minutes.

Once they are cooked, press in tops.

I used the end of a wooden spoon, because I did not have my mini-tart shaper

(from pampered chef...it was on order.)

You are doing this to make space for the cream cheese filling,

so go ahead and make the holes as BIG as you want!

Make these holes while still in the pan.

Cool for 5 minutes, then remove to cooling rack.

Now for the FILLING!

6 oz cream cheese, softened

3/4 cup powdered sugar

1 cup thawed cool whip

In a small bowl, combine ingredients with a hand mixer and mix until smooth.

Pour into a plastic bag, or using a cake decorator, pipe filling into cups.

I had my brother test these, and he said...

"Good, but you need more filling."

The boy loves sugar!

So, on all the other ones that I made, I had more filling on them.

You don't need to double the filling recipe..I had plenty!

Please, take a minute to make these!

I'm about 99.9% sure you won't be disappointed!

Waffle Brownies

2009-11-30T08:00:00.000-08:00

Looking for something fun to make?

Something the kids would have fun helping with?

This is it!

It is easy and fun, and not too bad for the kids to help with!

Heck, they'd just enjoy watching you pour the mix into the waffle maker...probably!

Waffle Brownies

1 cube butter or margarine

7 tbsp. cocoa

4 slightly beaten eggs

1 tsp. vanilla

1 1/2 cups sugar

2 cups flour

1/2 tsp. salt

Preheat waffle iron...

In a large, microwave safe bowl, melt butter.

Add cocoa, and combine well.

Then add the slightly beaten eggs and vanilla.

Mix well.

Then add the flour, sugar and salt.

Batter will be thick.

Drop by spoonfulls onto hot waffle iron.

If you need to grease your iron, please do so.

Cook for 1 minute.

and when I say 1 minute, I mean 1 minute.

Make sure that the waffle iron comes to temperature again!

You know me, I like to have them bite size, so I did some small spoonfulls.

And I would suggest a regular waffle iron, not the belgium waffle iron.

Now for the chocolate frosting!

1 stick softened butter

3 to 4 cups powdered sugar

1 tsp vanilla

3 tbsp cocoa

and milk for consistency

Mix ingredients in a small bowl, adding milk as needed.

Make sure you don't get the frosting too runny.

Frost cooled brownies.

Serve!

Don't they look cute?

Happy Thanksgiving!

2009-11-25T12:09:00.000-08:00

I am taking the weekend off!

With all the food that we are going to consume,

and all the pies and delicious desserts that everyone will make,

i'm sure none of you are in need of something new.

If you are, I hope that there is something that i've already made that will work for you!

So, I will be back on Monday!

And for those of you that live in Utah...

GO COUGARS!

Berry Cookie Cobbler

2009-11-23T08:57:00.000-08:00

With Thanksgiving coming up this week,

Some of you might be looking at a way to ease the burden

of all the cooking you are going to be doing.

If you are looking for a shortcut on something,

this is it!

This is the one of the EASIEST recipe I have made!

My sister in law Kuki got this off of the Food Network

and brought it to one of our family dinners.

It was and is SO GOOD!

Serve it up with a little ice cream,

and there you have your shortcut for Berry Pie!

Berry Cookie Cobbler

1 21 oz can apple pie filling

2 bags 12 oz frozen berry medley, thawed

1/3 cup sugar

1 1/2 tsp. cinnamon

1 tube sugar cookie dough

Preheat oven to 350*

In a bowl, combine the berries, apples and cinnamon and sugar.

Mix well.

Pour into a ungreased 9x13 pan.

I take the cookie dough a little at a time and flatten it and lay it over the berries.

That way it leaves a nice even layer over the berries.

Bake in the over for 45 minutes.

Let it rest, but serve warm with ice cream.

So, so easy.

And it is really good too!

Pecan Tassies

2009-11-20T07:17:00.000-08:00

My sister in law Gretchen was given this recipe from her Aunt.

She said that she loves to have them for Thanksgiving...

it's kinda like a mini pecan pie.

And we all know how much I LOVE mini things!

And Pecans

And filling

So, pretty much...

these are AWESOME!

Again, if you want a 'break from the norm' this Thanksgiving...

Thanks Gretchen for the recipe!

Pecan Tassies

4 oz cream cheese - softened

1/2 cup + 1 tbsp margarine - softened

1 cup sifted flour

Preheat oven to 325*

Blend well.

Divide into 24 balls.

(I used my mini scoop from pampered chef and it was a perfect amount.)

Place each ball into an ungreased mini muffin tin.

Press dough against side and bottoms.

Make sure you don't see the pan trough the bottom,

and make sure that you have enough dough to go up to the top of the muffin tin.

Pecan Filling:

2 beaten eggs

1 cup packed brown sugar

2 tbsp. soft margarine

1 tsp. vanilla

1 cup coarsely broken pecans

Mix eggs, brown sugar, butter and vanilla until smooth.

**Now, here is where you need to make a decision.

The original recipe calls for you to place some pecans at the bottom

of the pastry, then pour the egg mixture over the pecans and then top with pecans.

That is what I did, and then Gretchen told me that she likes to just fill

the pastry cup with the egg mixture, and then top it with the pecans.

So, you just need to decide if you like the pecans more of the filling more.

You could always just not put AS MANY pecans in the bottom..and more on top.
Totally your call!

Make sure that when you are filling the cups, that you don't OVER fill them.

The pan is not greased...remember that?

I was nervous thinking these wouldn't come out...that they'd be STUCK.

The only time I had a problem was then the egg mixture cooked and stuck to the side of the pan.

Once you have topped them with the left over pecans,

bake for 25 minutes.

These truly are a delight, and they are bite size...

Little personal pecan pies.

OH MAN!

I can't wait for Thanksgiving!

Pumpkin Cheesecake Bars

2009-11-17T22:00:00.000-08:00

Looking for something a little "different than the normal" for Thanksgiving?

This would be a good one!

The recipe is a little intimidating, but SO easy.

Did I mention it is REALLY, REALLY good too?

I love cheesecake. It is my ABSOLUTE favorite!

And this one is good.

So, break from the norm...I dare you!

Pumpkin Cheesecake Bars

Crust:

2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

Preheat oven to 325*

In a small bowl, combine crackers and sugar, then stir in butter.

Press into the bottom of a 9x13 pan, coated with cooking spray.

Cover and refrigerate for at least 15 minutes.

(Didn't take a picture of that, but I hope we all get the idea.)

Filling:

3 8oz packages of cream cheese, softened

3/4 cup sugar

1 15 oz can pumpkin

2 tbsp flour

3/4 tsp pumpkin pie spice

3/4 tsp vanilla extract

2 eggs, lightly beaten

In a large bowl, beat cream cheese and sugar until smooth.

Beat in pumpkin, flour, spice and vanilla. Add eggs and beat on low

just until combined.

Pour over crust.

Bake for 35 - 45 minutes, or until center is almost set.

(doesn't wiggle to much when you shake it)

Cool on wire rack for 1 hour.

Refrigerate for 3 hours or until chilled.

(the longer it's chilled, the better)

You can make it to this point and then top it before eating.

BUT, make sure you read ahead to the rest of the recipe,

there's something more you have to make!

Topping:

2 cups heavy whipping cream

1/2 cup powdered sugar

1/4 tsp vanilla

Pour whipping cream into a small bowl, and beat cream until it begins to thicken.

Add powdered sugar and vanilla, then continue beating until stiff peaks form.

Spread over chilled cheesecake**

Sugared Pecans:
1/2 cup sugar

1 cup pecan halves

In a large, non-stick skillet, add sugar.

Without stirring, heat over medium-low heat until sugar is melted.

Stir in pecans, stirring until coated.

(I like to add the pecans JUST BEFORE ALL the sugar is liquid, but not too soon!)

Pour onto parchment paper to cool.

Once cooled, break into pieces OR do a coarse chop.

Sprinkle on top of whipped cream.

Serve!

**If you are making this ahead of time, I think it would be better to

actually cut the pieces and then dollop with the whipped cream and

sprinkle with pecans. It will last a little bit longer.

Triple Fudge Brownies

2009-11-16T08:00:00.000-08:00

My sister in law Jennie called me and told me

that I needed to make this recipe that was going to be featured

on a local tv show.

So, I recorded the show.

It was on about a month ago.

I really REGRET not making these sooner.

OH.MY.GOSH!

They are SO good!

So, thank you to Good Things Utah and Chef Shamy for this recipe.

If any of you are wanting a major chocolate overload,

Or if any of you are wanting to eat the BEST BROWNIES EVER!

Give this one a try.

Triple Fudge Brownies

2/3 lb butter

6 pieces semi-sweet chocolate baking bar

4 eggs

2 tbsp. vanilla

2 cups sugar

1 1/2 cups flour

1 tsp. salt

2 tbsp. cocoa

2 cups mini chocolate chips

Preheat oven to 350*

(This recipe is for a 9x13 size pan. If you want a 9x9, you will want to half this)

In a microwave proof bowl, melt the butter and chocolate bar for 3 minutes,

in 1 minute increments, stirring inbetween.

In a seperate bowl, combine the vanilla, sugar and eggs.

Once chocolate has melted and is combined, add to the egg mixture.

Make sure to add it slowly, so not to cook the eggs!
Once combined, add the flour, cocoa and salt.
Only mix until all the ingredients are "wet".

Add 1 cup of the mini chocolate chips.

Line the pan with foil.

Grease the foil and coat with baking cocoa.

Pour the browning mixture into baking pan and top with the remaining cup of chocolate chips.

Bake for 30 minutes.

This picture just does NOT do it justice.

It does look like they are still really not cooked enough.

This picture was also taken while the brownies were still warm.

Once they had set for a good couple of hours, they were PERFECT!

So much chocolate and so much goodness.

I had a huge pan and so I was able to give a lot away,

and I got nothing but good reports back on this one!

The only suggestion that I got was to serve it with ice cream.

So, grab a spoonfull of ice cream and ENJOY!

Homemade Kit Kat Bars

2009-11-12T20:39:00.000-08:00

I want you to listen to me, and listen very carefully.

Stop what you are doing.

Grab and pen and paper.

Make a list of these ingredients.

And RUN to the store.

Purchase them and come RIGHT back

and MAKE THIS DESSERT!

This was SO simple, and easy, and surprisingly GOOD!

I made these on Wednesday and took them to my office to eat on Thursday.

They did not last long at all!

And I had so many compliments...

SO SO SO EASY!

I asked my coworkers to tell me what they thought,

and I want you to as well.

Try these and let me know what you think.

(P.S. Did I mention there is NO BAKING?)

HOMEMADE KIT KAT BARS

80 Club crackers (2 sleeves)

1 cup butter

2 cups graham cracker crumbs ( 1 sleeve plus 3 FULL squares)

1 cup brown sugar, firmly packed

1/2 cup milk

1/3 cup sugar

2/3 cup creamy peanut butter

1/2 cup butterscotch chips

1/2 cup chocolate chips

Using a 9 x 13 pan, line it with tin foil, making sure you leave

some overhang so you can just lift the whole dessert out at the end.

Line the bottom of the pan in a single layer of the club crackers.

In a large saucepan, melt the butter. Add the graham crackers,

brown sugar, sugar and milk. Bring to a boil. Once boiling,

boil for 5 minutes, stirring constantly.

Once that is done cooking, pour half of the sugar mixture of the crackers.

Make another single layer of the club crackers over the sugar mixture.

Pour the rest of the sugar mixture over the 2nd layer of crackers

and top that layer with the last layer of crackers.

So, just to make sure we understand...

crackers, sugar, crackers, sugar and then crackers.

Got it?

Good!
In a small saucepan, over medium-low heat, melt the

butterscotch chips, chocolate chips and peanut butter.

Stir constantly to make sure you do not burn them!

(I came close...oops!)

Pour the melted chocolate mixture over the top of the crackers,

making sure to distribute evenly.

Place in the fridge for at least an hour before serving.

When ready to serve, just grab that foil and it lifts RIGHT OUT

of the pan. I placed mine on a cutting board and started off

cutting mine with a pizza cutter, but ended up using a knife..

much easier.

Technically, I don' t think it's exactally a Kit Kat bar,

because those don't have caramel in them....

so maybe it's more like a Twix?

You know what, it really doesn't matter the name...

because it's so DANG GOOD!

Let me know what you think!
Have a SWEET weekend!

Rolo Cake Mix Cookies

2009-11-11T08:00:00.000-08:00

My other chocolate cake mix cookies were exactly my favorite,
however,
my friend Hollie told me that she has had those cookies,
but with the Rolo candy inside.
That thought was VERY interesting
So I decided I had to try it.
Besides, the cake mixes were on sale at Walmart for $.78.
BONUS!
All I have to say is,
these did not disappoint.

ROLO CAKE MIX COOKIES

1 pkg chocolate cake mix

3 eggs

1 pkg rolo candies

Preheat oven to 350*

Using a hand mixer, combine cake mix and egg in a mixing bowl.

Unwrap the Rolo candies. (Kim)

The cake/cookie dough will be sticky.

To avoid too much sticky-ness, I dropped the dough into sugar.

Then, I formed the dough into a flat circle.

Place the rolo in the center, and then covering the rolo with the cookie dough.

Make sure you don't have TOO much cookie dough.

You just want enough to cover the rolo.

Then, roll the ball in the sugar for a light coating.

Place on a cookie sheet.

I usually get about 20 cookies to a sheet.

That's the size they should be.

Bake for 10 minutes.

Remove to cookie rack for cooling.

Just to warn you,

there will be some cookies that have some caramel oozing.

For those of you that are worried about that,

just eat them right now.

There, no worries!

P.S. I just got this cool rounded corners action for photoshop.

You will be seeing a lot more rounded corners from me!

I LOVE the look!

Oatmeal Chocolate Chip Cookies

2009-11-09T07:00:00.000-08:00

Just a few more cookie recipes.
Then we can move on to some other yummy treats!
My friend at work was BEGGING me to make these,
and if you believe it or not,
I actually do not remember if I have ever tried these cookies or not.
But they were SO good.
If you haven't had them before,
or haven't tried this recipe,
I suggest you do.
They were moist and so good...

OATMEAL CHOCOLATE CHIP COOKIES

2 cups butter, softened
1/2 cup brown sugar
2 1/2 cups white sugar
4 eggs
2 tbsp. hot water
3 cups flour
2 tsp. salt
2 tsp. vanilla
5 cups quick oats
1/2 cup nuts (I used pecans)
1 large package chocolate chips

Preheat oven to 375*

This recipe makes 10 dozen...so if you want to half it, go for it.
That's what I did, although, I probably could have eaten ALL of the cookies.

Cream together the butter, sugars, and egg.
Add the other liquid ingredients.
Combine the flour and salt and slowly add to mixture.
Add the quick oats.
Add the nuts, if desired and chocolate chips.

Using a scoop, place on a cookie sheet.

Bake in the oven for 8 minutes.

I love the recipes that are easy to follow.

These last couple of ones were really easy.

I really couldn't believe how moist these cookies were.

Let me know what you think!

Pumpkin Chocolate Chip Cookies (take 2)

2009-11-06T07:39:00.000-08:00

You might be thinking...didn't she already do this one?
The answer is yes, yes I did.
I knew that there was more than one way to make these cookies.
And to be honest with you, I don't know which one I like more.
I ask you to try them both...if you want, and let me know which one you like better.
Maybe you could have a cook-off with a neighbor or sister.
If you do, I would suggest you take this recipe, because it is BEYOND easy!
The post for the other recipe can be found here.

Pumpkin Chocolate Chip Cookies

1 spice cake mix
1 15 oz can pumpkin
1 pkg chocolate chips
Preheat oven to 375*

(when I was taking the pictures, my husband came and joined the picture...I warned him I would keep it!)

Using a hand mixer, combine cake mix and pumpkin.
Stir in chocolate chips.
(if you wanted to use the mini ones, that would be cute!)

Place on cookie sheet.
Once again, I used my small pampered chef scoop.

Bake for 14 minutes.

Remove to cookie rack to cool.

Eat!

Yes, these really are THAT simple.

And they taste really, REALLY good!

Have a good weekend!

Cake Mix cookies

2009-11-04T06:00:00.000-08:00

A friend of mine at work was telling me about these cookies that her mom makes.
Her mom is a professional cake decorator and she deals with cakes all the time.
She makes cookies out a cake mix.
Any cake mix.
All you have to have is a cake mix and 3 eggs.
And some sugar.
She also said that they were good.
So, I thought I'd try it out!
And she was right.
I tried yellow and chocolate.
I did prefer the yellow ones more...
but they were so easy, you could easily do BOTH!

CAKE MIX COOKIES

1 box cake mix
3 eggs
sugar
*cinnamon

Preheat oven to 350*

Using a hand mixer, mix cake and eggs.
Using a scoop (as always!) form cake mix into a ball.
The cake mix will be sticky, but it's ok.

For the yellow cake, I mixed 3/4 cup sugar and 2 tbsp cinnamon.
Roll the cake mix balls into the cinnamon sugar mixture.

Place cake mix dough on a cookies sheet.

Bake for 10 minutes.

When they come out of the oven, they are so light and fluffy!

Unfortunately, they do flatten, but the flavor is still there!

These kinda had a snickerdoodle flavor.

And they were so soft!

So...I thought i'd give it another shot with the chocolate cake mix.

I did it the same way, with the cake mix and 3 eggs.

I formed them into balls with my scoop again.

I rolled them in just plain sugar.

Placed them on a cookie sheet

and baked them for 10 minutes.

I don't know if it was because these were chocolate, but it seemed

like they were cooked too long. They were still good, just not as soft

and moist as the yellow cake mix cookies.

I would probably cook them for 8-9 minutes instead.

If you are in a need for a quick cookie,

these are definately your *go to* cookie for quick.

Snicker Cookies

2009-11-02T06:00:00.000-08:00

So, my friend Tifany told me about these cookies
and I knew that I HAD to try them!
I love Snickers.
In fact, that is about the only candy bar I DO like!
And yes, they are good.
So, go ahead and try them out
and then let me know what you think!

SNICKER COOKIES

2 sticks butter, softened
1 c. light brown sugar
1 c. sugar
1 cup creamy peanut butter
2 eggs
1 tsp. vanilla
3 1/2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt

2 13 oz bags of mini snickers

Combine butter, peanut butter and sugars until light and fluffy.
Slowly add eggs and vanilla, making sure they are well combined.
Mix the dry ingredients together and then add to butter mixture.
Set aside and chill for 2 to 3 hours.
Preheat oven to 300*

Divide the dough into 1 tablespoon pieces and flatten.
Place snickers in the center of the dough and form a ball around
the snickers. Make sure that the snickers are covered.

Place on a greased cookie sheet.
Bake for 18 to 20 minutes.
Make sure that you check the cookies..probably around 15 minutes.

I probably had too much
dough on my cookies,

because they took FOREVER to flatten.

(The original recipe called for 12 minutes...I changed that!)
The temperature is low to prevent the caramel from OOZING out of the cookie.
Cool on a cookie rack.

So good, and my friends that I shared them with really liked them!

And I did too!

Monster Cookies

2009-10-30T06:00:00.000-07:00

Don't be scared.

Don't run away.

You MUST try these.

MONSTER COOKIES

This recipe is amazing.

It is amazing in it's size.

The recipe I am going to give you is only HALF.

Can you imagine making the FULL recipe?

It would probably make 12 dozen cookies!

AND...

they are good!

MONSTER COOKIES

2 sticks margarine, softened

1 1/2 lbs peanut butter

1 lb brown sugar

2 cups white sugar

6 eggs

1/2 tbsp. vanilla

1/2 tbsp. corn syrup

4 tsp. baking soda

9 cups quick oatmeal

1/2 lb chocolate chips

1/2 lb plain m&m's

Preheat oven to 350*

In a large mixer, cream together margarine and peanut butter.

Add the two sugars.

While still mixing, add eggs, corn syrup and vanilla.

Add baking soda, making sure it distributes through mixture.

Gradually add in oatmeal.

At this point, the mixture is going to get tough, and thick.

You will need to mix in chocolate chips and m&m's with a spoon.

Probably a good strong heavy wooden spoon.

(Can you imagine if you were doing the FULL recipe?)

Using a large scoop, and on an UNGREASED cookie sheet,

place 6 cookies. Make sure you leave room, because they will

GROW!

Bake for 12 minutes.

Remove from oven and allow to cool for a few minutes before

moving them to a cooling rack.

These cookies really are fun to make.

My friend Stephanie's kids LOVE these cookies.

She will refridgerate the dough and cook them

so her kids have WARM cookies!

She is such a fun mom!

She said they will keep in the fridge for about

2 weeks.

Thanks for having me over and making them for me Steph!

Chocolate Chip Cookies

2009-10-28T06:00:00.000-07:00

Everybody should have this recipe, right?
Well, just in case you don't, here's a good one!
This is a recipe that my neighbor and youth leader,
Ronda,
gave me when I got married.

I was SO excited!
Her cookies are the best...I think she puts the
*addiction*
drug in hers...

Chocolate Chip Cookies

1 1/2 cup sugar

2 cups brown sugar

3 eggs

2 tbsp vanilla

1 lb butter (softened)

6 cups flour

1 1/2 tsp. salt

1 1/2 tsp. soda

12 oz package chocolate chips

2 cups nuts, if desired.

(I actually added Pecans to this batch!)

Preheat oven to 350*

Cream together sugars, egg, vanilla and butter.

Then add dry ingredients.

(remember to combine your soda and salt with the flour!)

Add 1 package milk chocolate chips

and nuts, if desired, at this point.

Using my scoop, as usual, place dough on a greased

(or parchment lined) cookie sheet.

Bake for 10-12 minutes.

Grab that milk right now!

No Bake Cookies

2009-10-26T06:00:00.000-07:00

Yes, it's true.

I have NEVER made these.

Maybe in high school, but who's young enough to remember that?

I didn't even have a recipe for it!

I grabbed this one from my friend Morgan's cookbook.

Thanks Morgan!

NO-BAKE COOKIES

4 cups sugar

1 cup margarine

1 cup milk

6 tablespoons baking cocoa

1 cup crunchy peanut butter

6 cups quick oats, uncooked

1 cup coconut (optional)

In a large sauce pan, combine sugar, margarine, milk and cocoa and mix well.

Bring to a boil over low heat and boil for one minute.

Add peanut butter, stirring until melted.

Add oats and coconut.

Mix well.

Using your scoop, (because I like things to be the same size)

drop onto wax paper.

Let stand until set. Keep them away from your son that is allergic to peanuts!

The best part about these...NO BAKING!

That was a nice change!

Cookie Week(s)

2009-10-25T18:00:00.000-07:00

Welcome to Cookie Week!

As I was contemplating what desserts

to make and post next on the blog...

I starting making a list of the different recipes I have.

I discovered that there are SO MANY

different recipes for cookies!

(hense the cookie week(s))

I am so excited, because even though you think you have

enough cookie recipes, you'll find some on here that

might not have had before.

I did...

If you will believe it, I don't think i've ever made no-bake cookies!

So, those are first!

Stay tuned!!!

Corny Rice Crispy Treats

2009-10-23T06:00:00.000-07:00

Who doesn't love a rice crispy treat?
Who doesn't love Halloween?
Why not combine the two?
Add some candy corn, and heck, why not,
chocolate chips!
Voila...there you go!

Corny Rice Crispy Treats

1/2 cup butter
9 cups mini marshmallows
10 cups crispy rice cereal
1 cup candy corn
1 cup indian candy corn
3/4 cup semi-sweet chocolate chips
yellow & red food coloring

Butter a 9x13 or a jelly roll pan and set aside.
(you need to decide if you want THICK rice crispy treats
or THIN rice crispy treats...scroll down to the finished product
picture and you will see what I'm talking about..it FILLS the pan!)

In a large sauce pan, melt butter over low heat.
Once the butter has melted, turn heat to medium and add marshmallows.
Once they start melting, add food coloring to make a nice orange color,
if desired. Continue stirring until color is incorporated into marshmallows.

In a large bowl with the crispy rice cereal, add marshmallows
and begin mixing. As the marshmallows start to cool, they become
tough...so be prepared. Add the candy corn and stir a little bit
more, and then the chocolate chips as you are about done mixing.
You do NOT want to add the chocolate chips before then, because
they WILL MELT.
(don't ask me how I know this...)

After everything is added.

Using buttered hands, spread and press into the prepared pans.

Let it sit until firm.

See what I told you about it FILLING the pan?

It is SO good!

My secret to getting the treats soft and gooey...

add extra marshmallows...not quite a full cup.

It works for me!

Caramel Crispy Treats

2009-10-22T06:00:00.000-07:00

Are you ready for a new treat?

This has the caramel flavor that I love,

with a crispy rice *snap* as well!

And...who doesn't like chocolate!

Caramel Crispy Treats

1 pkg refrigerated cookie dough

1 bag (14 oz) caramels, wrappers removed

3 tbsp milk

2 cups crispy rice cereal

mini m&m's as desired

Preheat oven to 350*

In a small mini-muffin pan, place small tablespoons of sugar cookie

dough. Press dough into bottom and up the sides of the tin.

Bake for 8 minutes. Cookies will be puffy. Gently press down the

center of each cookie, return to the oven for 1 minute and then

remove. Cool cookies in muffin tin for 5 minutes.

Gently remove from tin and cool on wire rack.

In a small sauce pan, melt caramel with milk over low heat,

stirring frequently until smooth.

Stir in cereal.

You may want to add less cereal, depending if you want it more

caramel, or more cereal for the mixture. I wanted more cereal,

so I added the full 2 cups.

Stir until coated.

Add spoonfulls of mixture to cookie cups to heaping, and add m&m's.

It's a fun little treat! It would even work for non-halloween,

just add all the colored mini m&m's.

(Yes, I went through and sorted my mini m&m's to get just the

orange and brown...I need therapy!)

Bite size fun!

Freaky Fingers

2009-10-21T07:25:00.001-07:00

Looking for something "freaky" to take to a halloween party?

This just might be the answer for you!

A fun little treat, that just might gross you out enough to not want to eat!

HEHE

Freaky Fingers

1 cup butter, softened

1 cup sugar

1 egg

1 tsp. vanilla

1 tsp. almond extract

1 tsp. salt

2 3/4 cup flour

1 tsp. baking powder

red decorating gel

(this recipe actually makes about 4 dozen fingers, I halfed my recipe)

Cream together butter and sugar. Beat in the eggs and extracts.

Combine the flour, baking powder and salt. Add into creamed mixture.

Dough will be thick. Place in the fridge for 30 minutes.
Once cooled, take dough into a small ball and shape into a
finger. Make sure it is thin...they get bigger as they cook.
Measurements would probably be 3 inches long by .5 inches wide.

Form them so that they look like a finger with knuckles.

Using the flat end of a knife, make an indent for the finger nail.

Then make 3 slices for the knuckle.

mmmm, doesn't that look FREAKY?

Let's take another look!

Bake at 325* for 20 minutes. I actually moved my tray

one shelf higher in the oven so the bottoms didn't burn.

Using the red gel, apply in the spot where the fingernails go

(almond slices) and then apply the slices.

They taste kinda like a sugar cookie, but they LOOK like fingers!

Weird!

Happy Halloween!

Sugar Cookie Pizza....Halloween Style

2009-10-19T07:00:00.001-07:00

Are you looking for a fun, cute, treat to take to your Halloween party?
Well, this is it!
It's fun, festive, and very, very yummy.
Also, high on the sugar count, which is required for a Halloween treat!
I love the colors.
and it's not bad on the taste buds too!

Sugar Cookie Pizza

1 16 oz package refrigerated sugar cookie dough
1 12 oz package of semi-sweet chocolate chips
1 14 oz can sweetened condensed milk
2 cups M&M's
2 cups mini marshmallows
1/2 cup peanuts
(I didn't add peanuts to this...my son is allergic to peanuts,
so if I CAN leave them out, I will.)

Preheat oven to 375*

Press cookie dough into a cookie sheet. Make sure the
cookie dough is not too thick so it will cook all the way through
in 10 minutes.

In a medium-size sauce pan, add sweetened condensed milk
and chocolate chips. Spread over cooked cookie dough.
Sprinkle with the M&M's and marshmallows.
Turn your oven on low broil to *toast* the marshmallows.
Make sure you watch them so they do not burn!

Don't the look good and colorful?

They are!

If you like the color of these M&M's,

my cousin has a really cute idea for cookies on her blog

www.makeitworkmom.com

So, check it out!

And stay tuned for more Halloween snack fun, coming this week!

Homemade Oreo Cookies

2009-10-16T06:00:00.000-07:00

This is a *sneak peak* of things to come!

I've been thinking of things to post,
what dessert to make next.
(believe me, I have a ton!
So many friends have offered their recipes,
and, don't forget, grandma's recipe box too!)
So, what i've decided to do
is
COOKIE WEEK
(it might end up being cookie 2 weeks)
However, I am going to do some cute Halloween treats for the next couple of posts,
in honor of the up and coming holiday!

But, let's get to the task at hand.

You will not believe how SOFT, CHEWY AND DELICIOUS these are!
Oh, did I mention EASY, SIMPLE AND FAST!

HOMEMADE OREO COOKIES

First, you need to decide how many of the delicious cookies you want to make.
*Half* the recipe made 44 cookies, which, when you put them together, makes 22 cookies.
I made half, wishing I would have made the *full* recipe.
I will give you the full recipe. Make it, you won't regret it!

2 Devi's Food cake mixes
4 eggs
1 1/2 cup shortening

8 oz. cream cheese
3 cups powdered sugar
1/2 stick butter
Preheat oven to 350*

Combine cake mix, eggs and shortening. Mix with hand beater
until all the ingredients are combined.

I LOVE my pampered chef scoops. I use the small scoop.
Whatever size you use, you want to make sure that they
are all the same size, because you are putting them together.
Bake for 10 minutes.

Remove them from the oven and cool on a cooling rack.

Now for the DELICIOUS center!!!

Using a hand mixer, combine cream cheese, butter and powdered sugar.

I used my pampered chef frosting decorater and filled it with the

cream cheese mixture. You could also use a sandwich bag or even a spoon.

Whatever you choose to do, you just need to place a generous amount of

the mixture on the cookies.

You don't want to smash them together to squish out all the

cream cheese. Put them together and enjoy!

Try not to eat them all in one sitting!

Can I say it one more time......DELICIOUS!

Pumpkin Roll

2009-10-14T06:00:00.000-07:00

Now, please, nobody look at this recipe and think...
this is too hard.
Because, I guarantee you,
it is NOT!
I've had this recipe for a while, but to be honest with you,
this is my first time making it myself.
And, it was NOT hard.
Besides, it is TOO GOOD to not make!
Once it's been in the fridge and cooled, oh my goodness!

Pumpkin Roll

3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 eggs
1 cup sugar
2/3 cup pumpkin

Filling

8 oz. cream cheese, softened
1 cup powdered sugar
6 tbsp butter, softened
1 tsp. vanilla

Preheat oven to 375*
Using a jelly roll pan, line with parchment paper.
Get a clean kitchen towel and sprinkle liberally with powdered sugar.

Beat eggs and sugar in large mixer until thick.
Add flour, soda, powder, cinnamon, cloves and salt.
Continue mixing until all ingredients are combined.
Pour evenly into pan.
It will be very thin.
Bake for 13 to 15 minutes, use a toothpick to make sure it is done.
Turn cake onto powdered sugar towel.

Carefully peel off paper.

Roll up cake in towel, starting with the narrow end.
Cool on wire rack.
For best results, cool for at least 3 hours.

Beat cream cheese, butter, powdered sugar and vanilla until smooth.

Carefully unroll the cake and remove the towel.

Now, the next picture isn't *pretty*, but it's what I do.

Take spoonfuls of the cream cheese mixture and place them on the cake.

It makes it easier to spread, and doesn't tear the cake.

Spread evenly across the cake, making sure to get to the edge.

Roll cake back up the way it was originally rolled.
Sprinkle with powdered sugar.
Place in fridge for at least one hour.

Oh my GOSH! So good!

Peanut Butter Fingers

2009-10-12T06:00:00.000-07:00

My sister makes the BEST peanut butter fingers.
She got the recipe from our long time friends, the Grose's.
They lived down the road from us for about 26 years.
Thank you for the recipe...our family has enjoyed it!

PEANUT BUTTER FINGERS

1 cup margarine (2 squares)
1 cup sugar
1 cup. brown sugar
2/3 cup peanut butter
(you will need 18 oz creamy peanut butter)
2 eggs
1 tsp vanilla
1/2 tsp salt
2 cups flour
1 tsp baking soda
2 cups quick oatmeal

Preheat oven to 350*

Cream together margarine, sugar, brown sugar, peanut butter, 2 eggs, and vanilla.

Add flour, salt, soda and oatmeal.

Pour and press into a large cookie sheet sprayed with non-stick spray.

Bake for 12-15 minutes.

Allow bars to cool for 2-3 minutes.

You need them to be hot for these next few steps,

but if they are TOO hot, they will tear.

Place small scoops of peanut butter all over bars

and walk away for 2 minutes. Just walk away.

The peanut butter will be soft enough now that you can

have a thin layer of yummy goodness!

Next, take the package of chocolate chips.

Sprinkle them over the peanut butter, and once again....

walk away....for 2 minutes only.

When you come back, the chips have melted just enough that

you can spread them over the peanut butter.

It will mix with the peanut butter, and that's fine.

It's still delicious!

Let them cool before serving.

As always, serve with a tall glass of milk....

peanut butter, chocolate and milk....DELICIOUS!

Golden Graham S'mores

2009-10-10T06:00:00.000-07:00

Who doesn't love a good ol' fashion camp fire?
Roasting marshmallows, melting chocolate, graham crackers.
Now that the weather has turned cold, do you wish you could still have that?

(I mean the s'mores, not the fire!)
Well, YOU CAN!
These are the easiest version of a s'more that I have ever seen!

GOLDEN GRAHAM S'MORES

3/4 c. light corn syrup
3 tbsp butter
1 12 oz package chocolate chips
1 tsp. vanilla
3 c. miniature marshmallows
1 pkg. (12 oz) Golden Graham cereal (9 cups)
One greased jelly roll pan (or cookie sheet pan)

In a large pot, bring syrup, butter and morsels to boiling, stirring constantly.
Remove from heat and stir in vanilla.

In a large, seperate bowl, pour chocolate mixture over cereal.
Mix until all cereal is coated.

Fold in marshmallows 1 cup at a time.

Press in greased pan.

Let stand for 1 hour.

Pour yourself a nice glass of milk, grab a camp chair, and set

it up in your living room. There's even enough s'mores to

invite over your camping buddies to talk about the

the fun times you had during the summer.

Earthquake Cake

2009-10-08T06:00:00.000-07:00

This recipe takes me back to my single days, in a condo in Bountiful, and my AWESOME roommates!
I miss those days, and the good times we had! The late nights, the snacks, the good cooking, and the good friendships that we had!
So, thank you Alicia for the delicious recipe!

EARTHQUAKE CAKE

2/3 cup coconut
2/3 cup nuts
2/3 cup chocolate chips
1 box chocolate cake, ingredients as necessary
8 oz cream cheese, softened
1 lb powdered sugar
1 cube butter, softened

Preheat oven to 350*

In a greased 9 x 13 pan, pour coconut, nuts and chocolate chips
(I LOVE pecans, so that's what I used...you could use walnuts as well)

In a seperate bowl, prepare cake batter as directed on box.

Pour cake batter on top of coconut, nuts and chocolate chips.

In a seperate bowl, combine cream cheese, powdered sugar and butter.

Drop by spoonfuls on cake mixture.

(I didn't use all the cream cheese, there's just not enough room for it all !)

Bake in oven for 45 minutes.

This is the cake as it just comes out of the oven.

This is the cake after it has cooled for about an hour or 2.

Doesn't it look all *earthquakie*!

This is so good! It is a good combination of cream cheese goodness

NOT TO MENTION the secret surprise at the bottom of the cake!

Cinnamon Cake

2009-10-06T06:00:00.000-07:00

This recipe is such a fun twist on your traditional cinnamon roll!

It is absolutely delicious!

(so far, what on this blog isn't?)

So, get busy bakin'!

CINNAMON CAKE

1 cup sugar

3 cups flour

1/4 tsp. salt

5 tsp. baking powder

2 eggs

1 cup melted margarine

1 1/2 cups milk

2 tsp. vanilla

1 cup melted margarine

1 tbls flour

1 tbls cinnamon

2/3 cup brown sugar

Preheat oven to 375*

Cake mixture

In a large mixing bowl, combine all the dry ingredients.

Sugar, flour, salt and baking powder.

Add the egg, milk and vanilla.

I like to melt the margarine and let it cool a little before mixing it with everything.

(the picture shows butter, but DO NOT us butter...I would say go with margarine on this one!)

Once ALL of the above ingredients are combined,

pour onto a greased and floured jelly roll pan.

Cinnamon Topping

Now, in a seperate bowl, we are making the cinnamon topping.

You need to melt ANOTHER cube of margarine..

(or butter. I think it would be fine in this one!)

Once you melt the butter, you can add the flour, cinnamon and brown sugar.

Make sure that all the brown sugar is dissolved..no clumps.

Pour the cinnamon mixture on top of the cake.

I don't think it matters on any type of *pattern*

Swirl the cinnamon mixture through the cake with a knife.

(I forgot to take a picture before I put it in the oven!)

Bake in oven for 20-25 minutes.

Now for the frosting!!!

Glaze

1 cup powdered sugar
2 tbls milk
3/4 tsp. vanilla

Mix in a bowl until all ingredients are combined and powdered sugar is dissolved.
This is the cake just out of the oven.

Drizzle glaze over the cake while it is HOT!

Serve with a tall glass of milk!

It is wonderful either fresh out of the oven or when it has cooled down.

Pumpkin Bars

2009-10-04T06:00:00.000-07:00

First of all, let me say that yes, those are my kids in the background...
they wanted to be my helpers.
And yes, they are in their pajamas
(you probably can't tell that.)
So, if they are in their pj's
that must mean it is night time.
Which means it is dark outside.
which means these pictures don't look so hot!
For that, I apologize.
I am actually embarassed at how bad these pictures look.
Because this dessert is SO GOOD!
Don't be surprised to come back and see new pictures.
I actually had a lot of people upset at me that they didn't get to try these...
so I'll have to make more!

So, let's get this party started!

Pumpkin Bars
2 cups pumpkin
4 eggs
1 cup oil
(3/4 cup is acceptable as well..if you don't like to use a ton of oil)
1 2/3 cup sugar
2 cups flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon

In your mixing bowl, combine all wet ingredients.

In a seperate bowl,
combine all dry ingredients.

Slowly add dry ingredients to wet ingredients.

Make sure they are incorporated well.

Pour into a greased and floured jelly roll pan.

Bake at 350* for 25-30 minutes.

Now for the GOOD STUFF!

Cream Cheese Frosting!

1/2 cube margarine

4 oz. cream cheese

4 cups powder sugar (more if needed)

1 tsp. vanilla

Add all ingredients and with an electric mixer, beat ingredients

until thick.

Add more powdered sugar as needed.

You will want the frosting to be thick enough that it holds it shape...

like below.

Let the bars COOL COMPLETELY.

Applying the frosting is something you need to take your time with.

The top of the bars peel off very easily, and that just messes up your

pretty & delicious frosting.

What I do is put dollops of frosting all over the bars and then slowly

spread it out evenly over the bars.

Just take your time with it and it will be ok!

Don't these look delicious?

Well, they are!

I took them to work with me, because

I cannot eat all these desserts I am baking!

They were gone within 2 hours!

Give them a try and let me know what you think!

Root Beer Float Cookies

2009-10-01T07:51:00.001-07:00

This recipe was given to me by my coworker who told me I absolutely "had to try these!"

So, today I did,

and

greatful I am!

These are DELICIOUS!

Thanks Chastity!

IF there are any left over, i'll bring them in to work!

Notice, that's a BIG if!

Root Beer Float Cookies

1 cup sugar

1 cup packed brown sugar

1 cup butter, softened

1/2 cup buttermilk

2 eggs

2 tsp. root beer extract

1 tsp. vanille

4 cups flour

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 375*

In a bowl, combine sugar, brown sugar, butter, buttermilk, eggs,

root beer extract and vanilla.

Combine until well blended.

(for some reason, I used a hand held mixer...don't know why

I guess I was excited. I will use a mixer next time!)

Add flour, baking soda and salt.

Beat at a low speed until soft dough forms.

Drop dough onto prepared cookie sheets.

(I use parchment paper...easy clean up!)

(I also used my smallest Pampered Chef scoop)

Bake 10-12 minutes.

Cool completely!

Frosting

2 cups powdered sugar

2 tbsp. half and half

4 tsp. butter, softened

2 tsp. root beer extract

In a seperate bowl, combine ingredients until well blended

and the consistency of frosting.

I added about another tbsp. of half and half

to get it where I wanted it!

Make sure it is not TOO runny!

The frosting needs to dry before storing.

Making them this small, I made about 60 cookies.

I think by the time I frosted them,

there were 50 left.

If they are small, the calories aren't as high....right?

Right!

These are REALLY good!

If you make them,

i'd be interested in knowing what you thought of them!

Leave me a comment and let me know!

Ice Cream Dessert

2009-09-30T08:00:00.000-07:00

Talk about SWEET!

This is what my Grandma served for dessert a couple of Sunday's ago.

SOOOO Good!

I apologize that I do not have step by step instruction pictures!

Just follow me on this one!

1 box *Fat Boy* ice cream sandwiches

*any kind of ice cream sandwiches would work, I'm sure.

8 oz cool whip

1/4 cup caramel or butterscotch syrup

(which ever you like, or have on hand)

1/2 can sweetened condensed milk

Skor or Heath Candy Bar, crushed

Chocolate Syrup

Mix condensed milk and flavored syrup.

In a 9 x 13 pan, lightly coat the bottom of the pan with the syrup mixture.

(this will prevent the sandwiches from sticking to the pan)

Arrange the ice cream sandwiches in the pan to a tight fit!

Pour the rest of the syrup mixture over the top of the sandwiches.

Spread softened cool whip over syrup mixture.

Place in deep freeze for 3-4 hours before serving.

Top with crushed candy & drizzle with chocolate syrup.

Chocolate Chip Datenut Cake

2009-09-28T10:33:00.000-07:00

I have been eating this cake for as long as I can remember.

It is SO good!

I absolutely LOVE to dip it in a glass of milk,

and that's the way I remember my dad eating it as well!

MMMMM!

1 cup water

1 cup chopped dates

1 tsp. baking soda

1 square margarine

1/2 cup shortening

1 cup sugar

2 large eggs

1 tsp. vanilla

1 3/4 cup flour

2 tsp. cocoa

1/4 tsp. salt

1 cup chopped nuts (my mom uses walnuts, I prefer pecans)

1 12 oz package chocolate chips

(milk...NOT semi-sweet)

Preheat oven to 350*

In a medium size sauce pan, bring water to a boil.

Once water is boiling, add dates and baking soda.

Remove from heat.

Mix well, making sure baking soda is disolved.

In a large bowl, cream together margarine, shortening and sugar.

Add eggs and vanilla.

After dates have cooled, add date mixture to sugar mixture.

Mix well.

Add flour, cocoa and salt. Mix with blender.

Once all ingredients are combined,

add HALF the nuts and HALF the chocolate chips,

mix together with a spoon.

Pour into a greased 9x13 pan.

Sprinkle remaining chocolate chips and nuts on top before cooking.

Bake at 350* for 30-35 minutes.

Until center is done.

(I don't prefer walnuts, so I didn't add any on top.)

Serve with a tall glass of cold milk!

I remember when I was younger and my mom would make this,

I would try and sneak the chocolate chips off the top!

So good!

Peach Pie Filling

2009-09-25T16:26:00.000-07:00

This pie filling has the best flavor!

SO GOOD!

Peel and slice 2 peaches. Set aside.

Combine 2 cups water and

2/3 cup sugar.

Bring to a boil, making sure the sugar is all disolved.

Add peaches.

Cook for 5-7 minutes, until peaches are soft.

While that is cooking, make a paste with

6 tablespoons corn starch

4 tablespoons water.

(You can add more water if needed, you just do not want to get mixture RUNNY.)

Make it so it is a *stirable* paste.

Make sure all the corn starch is dissolved.

Remove peaches from heat and SLOWLY stir in cornstarch.

Return to heat, stirring continually until peach mixture thickens.

*Ancient family secret...add about 10 drops of yellow food coloring!!

Peel and slice 2-3 more peaches, depending on the size of your pie tin.

Make sure you slice them thin...

In the bottom of the pie crust, layer sliced peaches until it is half full.

Pour thickened pie filling in crust, reserving some of the sauce.

Place more peach slices on top of pie, using a spoon to *push* them into filling.

Pour the rest of the filling on top to finish!

Cool in fridge for 2 hours before serving.

As always, serve with fresh whipped cream!

Pie Crust

2009-09-25T16:01:00.001-07:00

This is a recipe from my Grandma Steiner.

Man, how I miss her!

It is also the EASIEST recipe I have ever made!

2 cups flour

1 cup less 2 tbsp. Shortening

1 tsp. salt (optional)

Using a pastry cutter, mix until shortening and flour is combined.

Add 1/4 c. water.

Using your hands, form mixture into a ball.

Place on lightly floured waxed paper. Flatten with your hand and lightly flour the top of the dough. Place another piece of waxed paper on top.

Using a rolling pin, roll out dough into circle. Once you cannot see flour through the waxed paper, slowly peel paper away, and lightly flour the top of the dough. Flip the dough, and then slowly peel paper away and lightly flour again. Repeat as often as needed until the dough is large enough to fit into your pie tin.

You know it's the right size when you place your tin, upside down, on top of the crust and you can see the edges.

Carefully peel the wax paper off the top of the dough, and with the wax paper still on the bottom, flip it into the tin.

Be careful as you peel the wax paper off the rest of the dough, not to tear. If you do, you will just need to pinch it back together. Easy to fix!

Go around the tin *lifting* the dough into the tin, making sure it is *fitting* the tin to avoid air pockets!

Once you have the dough in the tin, you will have extra hanging over the edge of the tin. You will want to cut this off with a knife.
*Do NOT throw it away! You can sprinkle sugar on it and bake it for 5 minutes and eat a little treat! MMMMM!

You can make the decrative edge with your fingers around the top.

Make sure you poke holes in the crust with a fork, to avoid the crust bubbling while cooking.

Bake at 450* for 8-10 minutes.

Peach Cobbler

2009-09-24T15:27:00.000-07:00

Yummy Peach Cobbler!

I got this recipe from my favorite website & channel....Food Network!

Man, I love that channel! I could watch those shows all day!

8 tbsp. butter

Place butter in a 9 x 13 pan. Put pan in 350* oven to melt the butter.
4 cups peaches, peeled and sliced

1/2 cup water

1 cup sugar

Combine peaches, water and sugar and mix well. Bring to a boil and simmer 10 minutes.

Prepare batter.

1 cup sugar

1 1/2 cups flour

1 1/2 cups milk

1 tsp. baking powder

1 tsp. vanilla

1 tsp. cinnamon (if desired)

I recommend it, because it was GOOD!

Once butter has melted in pan, pour batter in pan.

Do not stir.

Place peaches in pan, on top of batter.

DO NOT STIR.

Spoon in peach juice.

Sprinkle cinnamon on top if desired.

Bake in oven for 35-45 minutes.

Serve with whipped cream or ice cream.

Delicious!

A little input please...

2009-09-24T10:47:00.000-07:00

So, people are looking. I know, because I have a counter at the bottom.

I want to say thank you.

Also, I want to say i'm sorry I don't have more recipes.

I'm trying!

Thanks for being patient.

I work 30 hours a week and am only home so much to be able to cook.

I would love your help though.

I'm trying to figure out exactly how I want to post these recipes.

My style...so to say.

I would love to know what you think.

Do you like instructional pictures?

Do you just like the one of the finished product?

More of the ingredients...step by step?

Please let me know...

I've got a good one coming up later today!

Layered Pumpkin Dessert

2009-09-21T18:30:00.000-07:00

Somehow making ice cream yesterday helped me get over my hate of fall.

I think I realized that you can slowly ease into fall, by mixing in some summer too!

So, here is another slow ease into fall...

I definately haven't forgotten you, peaches, since I just bought half a bushel! MMMM!!!

1 box (15 oz) Twinkies (8 - 10 twinkies)

1 pkg 8 oz cream cheese, softened

1 cup powdered sugar

8 oz cool whip

2 3.4 oz vanilla instant pudding

1 15 oz can pumpkin

1 1/2 tsp. pumpkin pie spice

1 cup milk

8 oz cool whip

In a 9 x 13 pan, cut twinkies in half lengthwise and place cream-side up in a single layer.

Using mixer, combine powdered sugar and cream cheese. Once combined, stir in cool whip until smooth. Spread evenly over twinkies.

Combine pudding mix, pumpkin, pumpkin spice and milk.

Whisk until well blended and spread over cream cheese layer.

Top with remaining cool whip and keep refridgerated until served.

Ice Cream

2009-09-20T20:37:00.000-07:00

After being extremly disappointed in myself for thinking I could accept FALL already,

I decided to fight back.

I kinda forgot all about peaches.

Peaches are the last hope for summer.

There is nothing better than peaches and cream...and a little bit of sugar!

Well, this recipe isn't for peaches and cream...and a little bit of sugar...

but ironically it calls for...

peaches and cream and a little bit of sugar!

Of course, it is very versatile,

meaning you can change out the fruit

for whatever is in season.

And right now, it is the peach.

The fruit that has waited all summer long to be enjoyed!

1 quart cream (or half and half)

3 cups sugar

juice of 3 lemons

2 cups peaches

milk to finish

In ice cream maker bowl,

combine cream and sugar and stir until sugar is dissolved.

Add lemon juice.

With the fruit,

if you want to have larger chunks of fruit in your ice cream,

I would suggest cutting them into very small pieces.

If you do not want chunks of fruit in your ice cream,

cut up the fruit and mash with a potato masher or pastry cutter.

Add fruit and then add milk until you reach the fill line of your bowl.

The secret to getting your ice cream to freeze fast is salt.

Make sure that you are adding salt inbetween the layers of ice.

Also, pour some water over the ice and salt in your ice cream maker

to make the ice a little colder.

(thanks to Uncle Kelly for the ice tip!)

Make sure that you are checking the ice levels often.

Tonight, mine only took 30 minutes

when it has taken between 40-50 minutes to freeze.

Enjoy and savor the last days of summer...while they last!

Pumpkin Chocolate Chip Cookies

2009-09-17T14:00:00.000-07:00

I really hate to admit it, because I am a SUMMER girl, but I think it's getting to be that time of year. ugh. I really miss summer already. I think it is because we had such a short summer, and a late one at that! So sad.

So, for all of you that enjoy fall...and all it's cool air, and changing colors, here's to you. And don't be offended when I say I hate you fall, because you always ruin my fun!

Mix together:

1 c. sugar

1/2 c. oil

Blend in:

1 egg (beaten)

1 tsp. vanilla

1 cup canned pumpkin

1 tsp. milk

Sift together:

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

1/2 tsp. allspice

1/2 tsp. salt

2 1/4 c. flour

Mix all ingredients well.

Stir in 1 12 oz. bag chocolate chip cookes (large if you gotta 'em)

Place dough in fridge.

Preheat oven to 375*.

Once oven is to temperature, place dough on greased cookie sheet (I used parchment paper). Bake for 10 minutes.

Place dough back in fridge while cookies are baking.

I made 30 medium size cookies with this recipe.

Serve with milk, perferable when warm, because that's the best!

Chocolate Zucchini? ..oh wait, Brownies, that's better!

2009-09-15T08:43:00.000-07:00

Zucchini...really? and chocolate? How? What? All I have to say is mmmmmm....

Doesn't that look DELICIOUS? Well, it is!!!

Cream together

3 eggs
2 cups sugar
1 cup oil
1 tbsp vanilla

In a seperate bowl, sift together
2 1/2 c. flour
1/4 c. baking cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt

Alternating
1/2 cup milk
and dry ingredients,
combine with sugar/egg mixture.

Stir in 2 c. zucchini, peeled and grated.

Pour onto greased jelly roll pan and bake at 350* for 25-30 minutes.

While cooking, prepare frosting.

1/3 c. *softened* butter
1/4 c. baking cocoa
1 lb powdered sugar
1 tbsp. vanilla
approx 6 tbsp milk

Combine and set aside until brownies come out of oven. Let brownies sit for about 2-3 minutes.
Add frosting to brownies and let frosting *melt* into brownies before spreading...it will tear the brownies.

This recipe comes from my Aunt Connie...I have had MANY compliments on it...because it is GOOD! So, Thank you Connie!

Blueberry Sour Cream Pie

2009-09-14T13:07:00.000-07:00

This recipe is from my Aunt Nancy. She makes it EVERY year on Christmas Day and I absolutely love it!

1 large package vanilla instant pudding

16 oz sour cream

2 1/4 c. milk

Mix pudding and milk together.

Add sour cream.

Pour into graham cracker crust.

Let it set up for 1 hour in fridge.

Top with blueberry pie filling.

*I had quite a bit left over, so you could pour it into some cupcake liners with a vanilla wafer in the bottom, or some of those individual size graham cracker pie crusts.

Let the cooking begin!!!

2009-09-14T12:22:00.001-07:00

I just wanted to introduce myself.

My name is KC. I am a mother to 2 beautiful kids, Brooklyn who is 4 and Brison is just 2. I have been married to my husband for 6 years.

I have been thinking about starting a blog for a while now, but wasn't really sure what kind I wanted to do. I really have been mulling it over in my head for about a month. I was trying to decide what would be best for ME to do. I am not crafty, I am not clever enough to write witty things, and I do not want to share with the world things about my kids...i'm too freaked out that somebody would come and kidnap them or something.

One thing is for sure...I love to cook. Even when I was pregnant with my daughter and slowly dying of starvation and morning sickness, I would just lay in bed or on the couch and I would watch cooking shows. Couldn't eat anything, but loved to watch them!

Now to decide WHAT type of cooking blog I could do....

It wasn't too hard to decide on desserts.

Both of my grandmothers were/are excellent cooks! We visit my Grandma Cleo every other Sunday and she ALWAYS has a different dessert for us to eat. My Grandma Penny, when she was alive, would always have something sweet for us to eat as well. Also, haven't we all thought "I wish I had a new dessert to take to that neighborhood party", or wishing you could pass out recipe cards when your friends get together for dinner.

So, here it is. Grandma's Desserts.

My idea is to have a recipe with a picture to go along with it, maybe even step by step instructions!

Enjoy!!

Appetizer Directory

2009-09-14T08:00:00.001-07:00