SavvyGirl Foods

White Texas Sheet Cake

2010-06-03T10:12:00.000-07:00

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt

FROSTING:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup sliced almonds (optional)

In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
Pour into a large greased sheet pan. Bake at 375° F for 20 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.

For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Spread warm over cake. Sprinkle almonds over top.

Serve with fresh berries.

Sugar -n- Spice Popcorn

2010-05-19T07:11:00.000-07:00

A sweet and healthy snack for celebrating the end of school year or preparing for those summer afternoons when the kids are "hungry!"

Sugar-n-Spice Popcorn

4 quarts air-popped popcorn
3 Tbls. butter
1/4 cup sugar
1 Tbls. water
1 tsp. cinnamon
1/4 tsp. salt

Place popcorn in large bowl. Melt butter over low heat. Add sugar, water, cinnamon and salt. Cook and stir over low heat until sugar is dissolved. Pour over popcorn. Toss to coat. Spray non-stick cooking spray onto 12x18 baking sheet. Place popcorn on sheet and bake at 300 degress F. for 12-15 minutes. Serve immediately.

Asian Noodle Salad

2010-04-29T22:39:00.000-07:00

Asian Noodle Salad
This Salad is a MUST for everyone to try!
It's beautiful, colorful, fun to make and a true hit!
You might just want to keep this one and try it out very soon.

SALAD INGREDIENTS

1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
Chopped Cilantro - 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

FOR THE DRESSING:

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno's, Chopped ( I omitted these, call me whimpy)
Chopped Cilantro

Preparation Instructions:
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.
adapted from the Pioneer Woman Cooking Blog

Taste of the Orient

2010-04-29T22:38:00.000-07:00

I am so lucky to have such great friends and family who are amazing cooks and bakers! Recently, my friend Lynn tried out some fabulous Desserts. I have to admit, I had recently considered making fortune cookies but was a little intimidated by the process. However, Lynn is fearless in the Kitchen and will take on any recipe!

Double Mango Pudding

Orange mangoes symbolize gold and riches. Prepare and chill pudding the night before. Whip the cream just

before serving, and allow guests to dollop some on their own desserts.

3 mangoes, peeled and divided

2 1/4 cups water, divided

1/2 cup sugar

1 tablespoon unflavored gelatin

1/4 cup whipping cream

1. Coarsely chop 2 mangoes. Dice the remaining mango.

2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree

through a fine sieve over a bowl; discard solids.

3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.

4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.

Cooking Light - 2009

Yield: 8 servings (serving size: 1 ramekin and 1 tablespoon whipped cream)

Fortune Cookies

• 1 egg white
• 1/8 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup unbleached all-purpose flour
• 1/4 cup white sugar

Directions

1. Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.

2. Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.

3. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.

4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.

5. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the
cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.
www.Allrecipes.com

makes 1 dozen

Cake Mix Cookies!

2010-04-22T00:00:00.000-07:00

Cake Mix Cookies

2 eggs

2/3 cup shortening

1 teaspoon vanilla

1 cake mix

1 cup favorite mix-in*

Mix eggs, shortening and ½ of cake mix until light and fluffy. Add remaining cake mix and vanilla.

Stir in one cup of mix-in, or a little more, to mixture. Drop by teaspoon onto lightly greased cookie sheet and bake 9-10 minutes at 375°F. Makes 32-36 cookies.

*Mix-ins: try chocolate chips, toffee pieces, m&m’s, peanut butter chips or pieces, or my personal favorite mint m&m’s (found only at Christmas) or the new Premium m&m’s (see picture below and purchased at Target)

Mint Brownies

2010-04-16T10:27:00.000-07:00

MINT BROWNIES

Brownies:

2 cups sugar

1 cup butter, softened

4 eggs

4 (1-ounce) squares unsweetened chocolate, melted and slightly cooled

2 ½ cups flour

¼ teaspoon salt

¼ teaspoon baking powder

2 teaspoons vanilla

1 cup chopped walnuts or pecans (optional)

Mint Frosting:

4 tablespoons butter, softened

2 tablespoons evaporated milk

2 cups powdered sugar

½ teaspoon peppermint extract

Few drops green or red food coloring

Glaze Topping:

6 tablespoons butter

1 cup semi-sweet chocolate chips

2 teaspoons vanilla

In large bowl, cream sugar and butter until fluffy. Beat in eggs until well-blended; then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a 9 x 13 pan and bake at 325°F for 30 to 35 minutes, or until no imprint is left when touched. Do not overbake. Mix mint frosting ingredients until creamy and spread on cooled brownies. Refrigerate 1 hour. For glaze, combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over mint frosting and spread by tipping pan; refrigerate.

Sunday Brunch

2010-04-07T00:00:00.000-07:00

We served this for Easter Sunday Brunch and it was fabulous!
We hope your family enjoys this quiche as much as we did.

Hash Brown Quiche

1 pkg. (24 oz.) shredded hash browns or 3-4 potatoes, cooked & shredded

1/4 c. butter, melted

2 c. cheddar cheese, shredded

2 c. Swiss cheese, shredded

2 c. ham, bacon, or sausage, chopped

6 eggs

1½ c. milk

½ t. salt

Lightly press hash browns in well greased 9 x 13. Brush top with melted butter. Bake at 425 degrees for 25 minutes. Remove from oven and turn down temperature to 350 degrees. Beat eggs, milk & salt, set aside. Layer cheese and meat over hash browns, then pour egg mixture over. Bake 350 for 30-40 minutes. (Until inserted knife is clean.)

Chicken WonTon Salad

2010-03-31T00:00:00.000-07:00

Chicken Won Ton Salad

2 heads leaf lettuce, washed and torn

1 small bunch green onion

¼ cup toasted sesame seeds

¾ cup toasted slivered almonds

1 small package won tons (cut into strips and deep fried)*

3-4 chicken breasts – cooked and shredded

Dressing:

½ cup canola oil

½ cup rice vinegar (white wine vinegar okay)

½ cup sugar

2 tsp. salt

Mix together in glass jar and refrigerate for a few hours or overnight.

In large bowl, combine lettuce, onion, seeds, nuts and chicken and toss together. Just prior to serving, add won tons and dressing and toss again. (I do not use all of the dressing so go slow and depending on desire, add more dressing.)

*Note: This salad is wonderful for a large party, you might want to deep fry the won tons a day before so your house doesn’t smell like a deep fryer. Can store won tons at room temperature in an air tight container.

Grilled Chicken Salad

2010-03-24T07:41:00.000-07:00

With the official arrival of spring last week, it is fun to start thinking about uncovering the outdoor grill and longing for a garden full of fresh vegetables. While the garden is still on hold, we fired up the grill this week and dinner was a snap -- Grilled Chicken Salad Bar!

This is a great way to encourage your family to eat their vegetables and fruit, while enjoying some protein. Look through your veggie crisper and chop up some color. After a few trys, we promise your kids will look forward to this kind of dinner. Our youngest still does not like to mix everything together, but instead prefers neat piles on his plate, but the older ones have come around and they LOVE this meal!
Give a try and enjoy!

Marinate chicken for 60 minutes in your favorite teriyake sauce and grill to perfection

Boil eggs

Slice strawberries

Chop broccoli

Chop carrots

Slice tomatoes

Slice cucumbers

Add some croutons

Drizzle your favorite dressing (we like Brianna's Poppyseed)

Banana Cake

2010-03-10T00:07:00.000-08:00

Banana Cake

Cream:

½ cup sour cream

½ cup margarine or butter

1 ¼ cup sugar

2 eggs

Add:

3-4 mashed ripe bananas

2 cups flour

1 tsp. vanilla

½ tsp. salt

½ tsp. baking powder

½ tsp. soda

Grease and flour Jelly Roll (10x15) pan or 2 bread pans. Bake at 350° F for 20 minutes (sometimes a few extra minutes – check middle of cake).

Frosting:

1 stick butter

4 oz. cream cheese

3 cups powdered sugar

3 Tbls. Milk

½ - 1 tsp. vanilla

Cinnamon Twists

2010-03-08T07:55:00.000-08:00

Delicious & Divine......

Cinnamon Twists

1 cup sour cream

3 Tbsp. shortening

3 3/8 tsp. yeast

½ cup warm water

4 tsp. sugar

1 tsp. salt

¼ tsp. soda

3 cups flour

1 egg

Filling

¼ cup soft butter

½ cup brown sugar

1 tsp. cinnamon

Frosting:

2 cups powdered sugar

2-3 Tbsp. milk

2 Tbsp. soft butter

1 tsp. vanilla

In saucepan, combine sour cream and shortening. Let it come to a boil and remove from heat. Let cool. Mix yeast, water and sugar. When dissolved, add dry ingredients. Mix well and add egg. Mix and add sour cream mixture. Work dough until soft and smooth (by either kneading or using a mixer). Let dough rise for 20-30 minutes. Roll dough into a rectangle. Spread cinnamon filling over half of the rectangle. Fold dough over, cut with a pizza cutter into small strips and twist. Bake at 375°F for 12 minutes. When cool, drizzle frosting over twists.

Raspberry Biscuits

2010-02-23T22:42:00.000-08:00

Perfect for a breakfast on-the-go or a great complement with dinner!

Raspberry Biscuits

2 cups Bisquick

2 Tbsp. sugar

¼ cup softened butter

2/3 cup milk

Raspberry jam

Glaze:

½ cup powdered sugar

1 Tbsp. warm water

¼ tsp. vanilla

Mix Bisquick, sugar and butter. Add milk and beat 15 strokes. Line muffin tins with cupcake papers. Place 1 tablespoon dough in cup; top with 1 teaspoon raspberry jam. Drop more dough on top. Bake at 450° for 10 to 15 minutes. Add glaze to top. Yield: 1 dozen.

Winter Pear Salad

2010-02-13T07:14:00.000-08:00

Staying in this Valentines Weekend?

Enjoy this beautiful salad as part of your Valentines dinner menu!

Winter Pear Salad

Dressing:

5 tablespoons olive oil

2 tablespoons Balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

1 tablespoon chopped green onions

Salt and fresh ground pepper

Mix dressing ingredients in jar, shake well and refrigerate.

Salad

½ head green leaf lettuce, washed and torn

½ head red leaf lettuce, washed and torn

2 ripe d’anjou pears, thinly sliced

2 ounces Asiago cheese, shredded

½ cup cashews, toasted*

In salad bowl, combine greens, 1 ½ sliced pears, cheese, and ¾ of the dressing. Arrange remaining pears, cashews and sprinkle some extra cheese over salad. Drizzle remaining dressing.

*Toasted cashews: place on foil-lined baking sheet and toast at 350°F for 10 minutes.

Buttermilk Chocolate Cake

2010-02-09T10:22:00.000-08:00

We are Celebrating with Cake Today!

Chocolate Buttermilk Cake

2 cups white sugar

2 cups flour

½ cup cocoa

2 tsp. soda

1 tsp. salt

2 eggs

1 cup buttermilk

1 cup oil

1 tsp. vanilla

Mix all ingredients. Add 1 cup boiling water. Stir only until well blended. Bake 350°F for 35-40 minutes in a lightly greased 9x13 pan.

Fudge Frosting

2 cups white sugar

½ cup butter

1 Tbls. cocoa (level)

½ cup milk

Combine ingredients over medium-high heat and boil for 2 minutes.

Add 1 tsp. vanilla and cool completely.

Beat until slightly thickened. (It will look a bit runny). Spread over cake.

Chocolate Chip Cookies

2010-02-07T23:18:00.000-08:00

I Love Chocolate Chip cookies !

Every once in a while, I love to surprise my girls with cookies and milk when they return home from school. My mom always baked the best after school cookies, so I guess it runs deep within me. Recently, I have been searching around for a great chocolate chip cookie recipe and was so happy when I came across this one from Our Best Bites

If I try something more than once, then it must mean it's worthy!!
( I have already made these twice in 10 days)

Chocolate Chip Cookies

½ c. butter
½ c. high-quality tub margarine (like Smart Balance)
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 1/2 c. flour
¾ tsp. salt
¾ tsp. baking soda
1 12-oz. bag chocolate chips

Cream together butter, margarine, sugars, eggs, and vanilla. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips.

Bake at 350 degrees for 10-11 minutes until lightly browned. Every oven is different, so make sure to keep your eye on them until you know for sure how they will cook in your oven. Makes about 4 dozen.

*** Note, the original recipe calls for only 3 cups of flour but I always add in an extra 1/2 cup flour for a more chunky cookie. On Saturday, I was out of chocolate chips ( I know, what kitchen is ever out of these?) So, we just chopped up a Hershey's chocolate bar and added in a cup of M&M's -- they were so yummy!

Chocolate Covered Strawberries

2010-02-03T15:19:00.000-08:00

When Healthy Meets Indulgence!

At SavvyGirl ,we definitely have a thing for Strawberries and it's been a few years since we last posted about our favorite Valentine's Day Treat.

So, this year we wanted to remind you of how easy it is to make this beautiful decadence. They will definitely bring a smile to your sweeties when they come home from school and friends or neighbors will go crazy when a small plate of these show up on their doorstep!

Buy your strawberries, wash them, pat dry and then melt your favorite chocolate and then dip away! Get a little creative by putting vanilla chocolate into a baggie, cut the corner and drizzle drizzle for a a little extra pizazz!

Molasses Gingersnaps

2010-01-20T00:39:00.000-08:00

A perfect Winter treat to share with your neighbor or a friend!

Just stack six up in a cellophane bag, tie with a pretty ribbon and deliver with a smile!

Molasses Gingersnaps

¾ cup shortening or margarine (not butter)

1 cup sugar

¼ cup molasses

1 egg

½ tsp. salt

½ tsp. ginger

2 cups flour

2 tsp. baking soda

1 tsp. cinnamon

½ tsp. cloves

Cream shortening and sugar. Add egg and molasses. Combine dry ingredients. Slowly add dry mixture to wet. Chill dough for about one hour. When dough is firm, form into balls. Roll in sugar and place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes or 350 degrees for 10 minutes.

Smores

2010-01-20T00:38:00.000-08:00

This quick treat has been a favorite for the last 3 decades and while this recipe keeps changing on the back of the cereal box, this recipe has stood the test of time in our family and we prefer the original version.

S'mores - "Golden Grahams" Style

3/4 cup light corn syrup

3 Tablespoons margarine

1 pkg. (11.5) ounce milk chocolate chips

1 tsp. vanilla

9 cups Golden Grahams cereal

3 cups mini marshmallows

Heat syrup, margarine and chips to boiling stage. Stirring constantly, remove from heat and stir in vanilla. Pour over cereal and toss until coated. Fold in marshmallows. Press in greased 9x13 pan with back of buttered spoon or spatula.

Gourmet Apple Toffee Dip

2010-01-15T19:57:00.000-08:00

Many of us may be trying to redirect our attention to being more conscientious in our food choices.
There is nothing better than a plate of fresh fruit! If you are craving a sweet treat and want to indulge with an apple or banana, give this dip a try. It will hit the spot and your children may even consider eating fruit with a little dollup of this sweet treat on the side. This can be a great option for teenagers who are coming to "hang out," dessert with friends, or a fun valentine treat.

Gourmet Apple Dip

8 oz. cream cheese – softened

½ cup granulated sugar

½ cup brown sugar

2 Skor bars or ¼ to ½ cup Heath Toffee pieces

Mix together cream cheese, granulated sugar and brown sugar.

Crunch up candy bars & stir with spoon. Serve with sliced apples,

bananas, and/or berries.

Enjoy!

An Old Favorite -- No Bake Cookies

2010-01-01T15:18:00.000-08:00

Friday Favorite of course! I know it's two foods in a week but I have been craving these childhood favorites all week long since Alison made them last week (Alison is our SGC food editor) and so I broke down and made them this afternoon and realized why I have loved them my entire life -- entirely Chocolaty, gooey and so yummy.

1/2 C. Cocoa
1/2 C. Evaporated Milk
1/2 C. Butter
2 C. Sugar
1/2 tsp. Vanilla
3 C. Oats
1/2 Cup coconut

Combine cocoa, milk, butter and sugar in a saucepan. Cook over med. heat stirring constantly until it reaches a full boil. Continue boiling for one minute -- at one minute take off the stove and mix in the vanilla, oats and coconut. Mix well until coated and then drop by teaspoonfuls onto waxed paper. Let stand until firm

Peppermint Fudge

2009-12-20T00:44:00.000-08:00

Peppermint Fudge

Fudge layer:

2 ½ teaspoons butter, softened (no substitutes)
4 ounces cream cheese, softened
4 cups confectioners’ sugar (powdered)
6 Tablespoons baking cocoa
2 teaspoons milk
1 teaspoon vanilla extract
½ cups nuts (optional)

Peppermint layer:

2 ounces cream cheese, softened
2 cups confectioners’ sugar
1 ½ teaspoons milk
½ teaspoon peppermint extract
¼ cup crushed peppermint candy

Line the bottom and sides of an 8 x 8 pan with foil. Grease foil with 2 ½ teaspoons butter; set aside. For Fudge Layer: In a small mixing bowl, beat cream cheese. Gradually beat in confectioners’ sugar, cocoa, milk and vanilla. Stir in nuts. Spread into prepared pan. Chill for 1 hour or until firm. For Peppermint Layer: beat cream cheese in a small mixing bowl. Gradually beat in confectioners’ sugar, milk and extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for 1 hour or until firm. Using foil, lift fudge from pan. Gently peel off foil. Cut into small squares. Store in refrigerator.

Oreo Truffles

2009-12-15T17:39:00.001-08:00

If you want a little extra holiday spirit in your home this coming weekend, try making these wonderful yummies! You won't regret it!

OREO TRUFFLES

2 sleeves Oreos
8 oz. softened cream cheese
3/4 cup -1 cup of white chocolate chips or your favorite chocolate

Crush the Oreos in a food processor (should be like crumbs). Pour into a mixing bowl/mixer. Add in the cream cheese and mix until well blended OR you can mix with your hands (great activity for kids). Roll into balls. In a separate bowl, melt chocolate chips and drizzle over balls. Be creative, for this batch of truffles, we added two crushed candy canes to the truffles and then sprinkled the drizzle with crushed candy canes. Another option to to completely dip the truffles in your favorite chocolate....the possibilities are endless!

Hint: Melt the chips in the microwave, along with a teaspoon of Crisco. Once melted, place baggie & cut a very small hole in the corner of the bag and drizzle over the balls. Store truffles in the fridge.

Yield: About 30 truffles

Bavarian Mints

2009-12-15T17:39:00.000-08:00

This is a perfect Chocolate Gift!

Bavarian Mints

1 (14-oz) can sweetened condensed milk

2 (8-ounce) milk chocolate bars

1 (1-ounce) square unsweetened chocolate

2 Tablespoons butter

3/4 teaspoon peppermint extract

1/4 teaspoon vanilla

In the top of a double boiler combine all ingredients except peppermint extract and vanilla. Stir over low heat until melted. Add peppermint and vanilla. Pour into greased 8x8 inch pan. Let cool until firm. Cut into 1-inch squares. *If you do not have access to a double boiler, the mints still can be made -- just stir constantly on low heat and do not leave unattended.

Old Fashioned English Toffee

2009-12-15T00:42:00.000-08:00

English Toffee
Ready for a sweet addiction?

2 large (6 ounce each) Hershey ® Milk Chocolate Bars, grind or chop
12 ounces slivered almonds, grind or chop

*The chocolate and almonds should be medium-fine texture. Use food processor, if available

1 lb. butter (2 cups, no substitutes)
2 cups white sugar

Spread a thin layer of the ground almonds in a jelly roll pan. Follow with a thin layer of ground chocolate. Do not mix layers.

Make candy as follows: (Be sure to use a candy thermometer)

In a heavy saucepan, melt together sugar and butter. Stir to mix thoroughly. Continue to cook candy over medium heat. Stirring very frequently (constantly at the last) to maintain a smooth texture. Cook until the temperature reaches between 295°F and 300°F (I shoot for about 297°F). The mixture will have a deep golden color and sometimes a slightly burned smell. Do not undercook the candy or it will be tacky.

Pour the candy over the chocolate and gently spread it to the edges of the pan. Sprinkle remainder of the chocolate over the candy. Let it melt for a minute or two and then spread it around on the toffee. Follow with the rest of the almonds. Cool the pan on the counter (or in the refrigerator once it is not so hot) until the candy is set. Then break it into pieces (can use a knife to crack off chunks and then either break the chunks up by hand or use a knife.) Store in refrigerator.

**This recipe can be successfully halved – use a 7” by 11” pan.

Enjoy

Red Velvet Cake -- A Classic

2009-12-05T20:00:00.000-08:00

It seems this old-fashioned cake has made a comeback.
Everywhere I go, "Red Velvet Cake" is being featured. A dear friend of my mother's shared her recipe many years ago so my father could have his favorite cake for his birthday. This is a very traditional cake and would also work with a cream cheese frosting and fresh blueberries on the side and maybe some semi-sweet chocolate drizzled back and forth. Any way you "slice it" the color is amazing!

Red Velvet Cake

½ cup shortening
1 ½ cups granulated sugar
2 eggs
2 oz. red food coloring
2 Tbls. cocoa
1 tsp. salt
1 tsp. vanilla
1 cup buttermilk
2 ½ cups sifted cake flour
1 Tbls. vinegar
1 tsp. soda

Cream sugar, shortening and eggs. Make a paste of cocoa and food coloring and add to creamed mixture. Mix salt and vanilla with buttermilk. Add alternately with flour to creamed mixture. Mix soda and vinegar together (will bubble) and fold into batter. Do not beat. Bake in two 9-inch pans (greased and floured) for 30 minutes at 350°F.

Velvet Icing

1 cup milk
1 Tbls. corn starch
1 cup granulated sugar
½ cup shortening
½ cup butter
½ tsp. lemon flavoring
½ tsp. vanilla
¼ tsp. salt

In small saucepan, combine milk with corn starch and stir until thick. Remove from heat and cool until there is no heat. Combine sugar and shortening and add remaining ingredients and then combine with corn starch mixture. Beat in mixer until right consistency.

Old Fashioned Homemade Granola

2009-12-01T17:48:00.000-08:00

This recipe has been in my family for as long as I can remember. I hope you try it and love it as much as we do. It has to be some of the best granola I have ever had!

GRANOLA

8 cups rolled oats
6 cups wheaties cereal
2 cups wheat germ
2 tsp. salt
2 cups brown sugar
1 lb. raisins ( I use 1-2 cups)

Mix ingredients in large bowl

Combine and heat in small saucepan until warm:

½ cup honey
1 cup warm water
1 cup oil
3 tsp. vanilla

Stir liquid into dry ingredients. Pour onto 2 cookie sheets. Bake 2 hours at 200 degrees. Stir and rotate after 1st hour. Serve with yogurt and fruit!

Caramel Popcorn

2009-11-27T20:02:00.000-08:00

This Fabulous Caramel Popcorn Recipe comes from a good friend of mine, Cindy Rose. She comes from a long line of fabulous bakers and I am so thrilled she shared this recipe with me.
It's the Perfect Halloween Treat!!

1/2 Cup Margarine or Butter
1/2 Tsp. Salt
1 Cup Light Brown Sugar
1/2 Cup Light Corn Syrup
1/2 Tsp Baking Soda
3 Quarts popcorn or 12 Cups popped kernels

Melt margarine or butter in a medium saucepan. Add salt, sugar and corn syrup. Bring to a boil. Remove from heat and add baking soda. Stir well, mixture should poof up! Pour over popcorn in a large bowl. Use a wooden spoon to coat.

*for a fun spooky treat, roll into small balls and put the individual balls onto Popsicle sticks, add two m&m's for the eyes and you will have a fun Halloween treat.

Caramel Rolls

2009-11-26T20:04:00.000-08:00

I grew up with this amazing recipe and we hope you love it!

Caramel Bundt Rolls

18 frozen rolls (I use Rhodes brand)
½ cup chopped nuts (optional)
½ cup butter
¾ tsp. cinnamon
¾ cup brown sugar
1 (3 oz.) pkg. regular “cook and serve” butterscotch pudding

Grease bundt pan. Line with nuts. Place frozen rolls on top of nuts. Sprinkle pudding on top of rolls. Melt margarine, sugar & cinnamon. Pour evenly over top of rolls. Set out uncovered 6-8 hours. Bake 350°F, 25-30 minutes. Turn upside down immediately onto large plate.

Peanut Blossoms

2009-11-18T00:12:00.000-08:00

These are my absolute most favorite cookies in the World!
It's my Grandma's Recipe that everyone in my family uses when we need something quick, yummy and beautiful.

1/2 cup shortening
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar -- cream these all together

Add 1 egg and 2 T milk and 1 tsp. Vanilla --- cream again

1 3/4 cup flour
1 tsp. soda
1/2 salt

Shape into balls and roll in a bowl of white sugar. Place on an ungreased cookie sheet. Bake at 350 for 8 minutes and remove from the oven and place the chocolate kiss in the center of each cookie, pressing gently down. Return to oven for 2-5 more minutes.

Italian Soup

2009-11-16T17:22:00.000-08:00

ITALIAN SAUSAGE PASTA SOUP

1 POUND MILD ITALIAN SAUSAGE
2 CARROTS- PEELED AND CHOPPED
1/2 ONION- CHOPPED (COOK WITH SAUSAGE)
2 CLOVES OF GARLIC-CHOPPED FINE
6 CUPS CHICKEN BROTH
1 CAN DICED TOMATOES (14.5 OZ.)- CHOPPED FINE WITH THE JUICE INCLUDED
1 CAN NORTHERN WHITE BEANS- (15 OZ. CAN-RINSE AND DRAIN FIRST)
1/2 T. DRIED BASIL
1 CUP PASTA ( LITTLE SHELLED TYPE)
1/2 CUP PARMESAN CHEESE (PARMESAN CHEESE SHREDDED IN PACKAGE)

COOK MEAT AND ONION TOGETHER. DRAIN AND RINSE WITH WATER.
ADD CARROTS AND GARLIC.
ADD BROTH, TOMATOES, BEANS AND BASIL. BRING TO A BOIL.
ADD PASTA- COOK FOR 7 MINUTES.
STIR GOOD AND LET SIMMER.
SPRINKLE CHEESE ON TOP WHEN YOU SERVE THE SOUP.

Trifle! - Start with Dessert First

2009-11-15T18:06:00.002-08:00

This Recipe is amazing and if you want something beautiful and to Wow your guests, try this one. If you have a Crate n' Barrel outlet near you, you can get a Trifle bowl for $17.00.

1 Can Sweetened Condensed Milk
1 1/2 cups cold Milk -- combine until smooth
Add in 1 Large package Vanilla Instant Pudding -- Mix well until it thickens like instant pudding
Add one 8 oz Cool Whip
Any cake of your choice cut up into small sqares, white, vanilla, chocolate, confetti, angel food cake
Multiple Kinds of fruit, strawberries, blueberries, kiwi, banana, raspberries - you pick your favorites

In your trifle bowl :
Start your layers -- Line the bottom of the bowl with fruit, pudding layer, cake layer and repeat, until you have reached the top! Be creative and have fun with this. (Thank you to Joni - my sister in law for sharing such a special treat with me!)

Raspberry Honey Butter

2009-11-15T18:05:00.002-08:00

This is an all-time family classic and I am excited to share this with you. This recipe will be hit with your family for an Easter Celebration - don't forget the warm rolls or bread.

Raspberry Honey Butter
The INN’S Raspberry Honey-Butter

1 cup softened butter
½ cup honey
½ cup raspberry preserves
½ teaspoon vanilla
Whip softened butter until very light and fluffy. Use a whipping paddle if possible. Whip in honey. Whip in raspberry preserves, add vanilla. Keep refrigerated.

Rolo Cookies - Who Doesn't Love Caramel & Chocolate

2009-11-15T18:05:00.001-08:00

Rolo Cookies

1 cup granulated sugar
1 cup brown sugar
1 cup butter
2 eggs
2 tsp. vanilla
2 ½ cups flour
¾ cup cocoa
1 tsp. baking soda
1 (9 oz.) package Rolo candies

Preheat oven to 350 degrees. Beat sugars and butter until light and fluffy. Add eggs and vanilla and beat well. Add flour, cocoa and baking soda; blend well. You may chill in refrigerator for an hour before forming cookies. Roll 1 Tablespoon of dough in palm of hand to form a ball. Press Rolo into ball, covering it completely. Roll ball of dough in a bowl of sugar until covered. Place cookies on cookie sheet. Bake 11 minutes. Makes 3 dozen cookies.

Chile Corn Bread Salad

2009-11-15T18:04:00.002-08:00

Chili Cornbread Salad
(Southern Living)

1 (6 oz.) package Mexican Cornbread Mix
1 (4.5-oz) can chopped green chilis (optional)
1 (1 oz) package Ranch dressing mix
1 (8 oz.) container light sour cream
1 cup light mayonnaise
2 (16 oz.) cans pinto beans, rinsed and drained
1 green bell pepper, chopped
2 (15 oz.) cans whole kernel corn, drained
3 tomatoes, chopped
10 bacon slices cooked and crumbled
2 cups (8 oz.) shredded cheddar cheese
1 cup sliced green onions
Lettuce leaves

PREPARE cornbread mix according to package directions, adding chopped green chilies, if preferred; cool.
COMBINE dressing mix, sour cream and mayonnaise

CRUMBLE half of cornbread into a large bowl. Top with half of each of pinto beans, sour cream mixture, chopped bell pepper, and next 5 ingredients. Repeat layers, starting with cornbread and ending with green onions.

COVER and chill 2 hours. Serve salad in lettuce-lined bowls.

**Serving a salsa on the side is a nice addition.

Rainbow Jello! A little Dazzle to your Plate!

2009-11-15T18:03:00.000-08:00

If you some extra time and want to make up something special for your family, here is a completely cute dessert loaded with lot's of beautiful color!

1 3 oz. pkg. lemon jello
1 3 oz. pkg. lime jello
1 3 oz. pkg. orange jello
1 3 oz. pkg. strawberry jello
1 1/3 cup sour cream

Dissolve jello (one flavor at a time and in order) into 1 cup hot (almost) boiling water and stir until dissolved. Divide this mixture in half (approximately 5 oz. liquid poured into glass measuring cup and 5 oz. left in sauce pan). Add 3 tablespoons cold water to the 5 oz. in measuring cup and place in 8 x 10 dish (or similar size). Set until firm in fridge. To the other half in saucepan, add 1/3 cup sour cream and whisk together. Pour onto layer one (which is firm). Set again. Continue this process until all 4 flavors are used. You will have eight layers.

Spinach Salad

2009-11-15T18:02:00.000-08:00

I first experienced this yummy salad 9 years ago when a dear friend invited us over for dinner. It still remains one of my favorite salads as well as a favorite for many others, hope you enjoy it.

Spinach Salad
2 Bunches fresh spinach
1 Small purple onion
3/4 lb Fresh mushrooms
3/4 lb. Swiss cheese
1 Cup Cottage cheese
1/2 lb bacon - crisp and crumbled -- toss all ingredients together

Dressing
3/4 T. Poppy seeds
1/3 Cup white vinegar
1/2 Cup oil
1/3 Cup sugar
3/4 T. Grated onion
3/4 Tsp. salt
1/3 Tsp. mustard

Rainbow Cupcakes

2009-11-15T18:01:00.000-08:00

"Rainbow Cake" of Cakes by Michaelyn

*If you prefer a smaller cake/cupcake batch (24), use only one cake mix and
1/2 the extract and vanilla

You'll need:
• Two Betty Crocker white cake mixes
• Basic box ingredients for two cakes - eggs (whites only), oil, water
• 2 tbsp pure almond extract
• 2 tbsp golden/clear vanilla extract
• "Colors" - either ChefMaster Liquid Colors or Wilton Paste Colors. NEVER USE RED.

Preheat Oven to 325 degrees F. Begin by preparing the cake mix per the box directions, adding the almond and vanilla extracts to the batter. Mix for roughly two minutes. When the batter is finished, evenly distribute the mix into five or six clear bowls. Add some "coloring" to each bowl of batter. Start with a small amount, mixing thoroughly until the batter has a bold, but not dark, color. Note: Never use red, as the taste is too bitter. Instead, use pink.

Grease a cake pan thoroughly with a cooking spray or use cupcake liners. Drizzle (spoon for cupcakes) the batter into the greased pan, one color at a time, using half of each colored batter. Repeat with the following batters, drizzling to fill in any holes. The color pattern should be repeated twice. Bake the cake according to the box directions, adding more time if necessary until a toothpick comes out clean. Cool the cake, in the pan, for roughly 30 minutes. Level the top of the cake by slicing away anything protruding from the top of the cake pan. Remove cake from the pan, let cool. Frost with your favorite frosting

Fresh Berry Jam!

2009-11-15T18:00:00.000-08:00

Berries are everywhere this season! Do you want to make some of the most wonderful fresh berry Jam? Try out "Sure Jell" because it calls for less sugar, yet it is still sweet and very fruity. Just follow the recipe inside the box for "freezer jam." Srawberries and raspberries are my favorite fruit for jam. Once you try this recipe and realize how easy it is to make jam, you and your family will never go back to the "jam in a jar" from the grocery store. Good Luck! If you would like extra tips, check out www.kraftfoods.com/surejell

Spinach Dip with Fresh Vegetables

2009-11-15T17:59:00.000-08:00

1 pkg frozen chopped spinach, drained and squeezed dry
1 pkg Knorr's vegetable soup mix
1 small can water chestnuts, chopped
1 1/2 cups sour cream
1 cup mayonnaise

Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, water chestnuts and spinach. Mix thoroughly and refrigerate for at least four hours. Stir before serving.

Bring the Spa Home to You!

2009-11-15T17:58:00.002-08:00

Try this refreshing twist on a glass of water....cut a few slices of cucumber to add with some lemon in a pitcher of water and in moments you have created an amazing drink without the fizz or calories. A great way to cool off this summer.

Grilling for Dad!

2009-11-15T17:58:00.001-08:00

Happy Father's Day to all of our Favorite Dads - there is nothing better than enjoying an outdoor BBQ with the friends and family that you love. One of our favorite picks is KC Masterpiece, not too sweet but with the perfect zest and tang! http://www.kcmasterpiece.com/

Ooey Gooey Caramel Brownies

2009-11-15T17:57:00.002-08:00

Caramel Brownies

Caramel Brownies1 (14-ounce) package Kraft or Brachs caramels, unwrapped

1/3 cup evaporated milk

Melt caramels and evaporated milk together in saucepan; set aside.

1 package German chocolate cake mix

1/3 cup evaporated milk

1/2 cup butter, melted

1 (6-ounce) package milk chocolate chips

Grease and flour 9"x13" pan. Stir cake mix, evaporated milk and melted butter together by hand and press half of the mixture into prepared pan. Bake at 350 degrees for 6 minutes. Remove from oven and pat chocolate chips into crust, then pour melted caramel over. Daub remaining half of cake mixture on top and bake for another 15 to 18 minutes. Cool completely before cutting into bars. Enjoy!

Refreshing Lemon Fruit Slush!

2009-11-15T17:57:00.001-08:00

Frozen Lemon Fruit

Boil: 4 cups water and
4 cups sugar

Add 4 cups cold water* and ¾ cup lemon juice. Freeze in glass 9x13 dish.

*Note: Place dish in freezer BEFORE adding 4 cups of cold water (otherwise it is hard not to spill)

1 to 2 hours before serving remove from freezer and thaw; chop up until slushy. Stir in following:
2 packages (16 oz.) frozen raspberries
2 packages (16 oz.) frozen blueberries
1 (15 oz) pineapple tidbits drained
5-6 large bananas, sliced

Serve in cups with spoon.

Optional: may serve with lemon-lime soda and drink instead of eating with spoon.

Popcorn Party!

2009-11-15T17:47:00.002-08:00

The perfect treat for a movie night or just hanging out around your table and talking with friends. You will be amazed at how quickly this yummy and gooey popcorn will disappear.

Marshmellow Popcorn

2-3 quarts hot air popped popcorn

In a heavy saucepan, melt the following:

1/4 cup butter

1/4 brown sugar

10oz marshmellows

When completely melted, add in 1 Tsp. vanilla and then pour mixture over the popcorn and cover it completely, stiring with large wooden spoon. Add in 1 cup of your favorite M&M's.

Watch it Disappear

Old Fashion Lemon Bars

2009-11-15T17:47:00.001-08:00

So Tangy and Delicious!

Lemon Bars

1 ½ cup flour

3 T. flour

½ cup powdered sugar

¾ cup cold margarine

4 eggs, slightly beaten

1 ½ cup sugar

1 tsp. baking powder

½ cup lemon juice

Combine the flour, powdered sugar and cut in the margarine til crumbly. Press into a 9x13 pan, slightly greased. Bake at 350 for 15 minutes. Meanwhile combine eggs, sugar, baking powder, lemon juice and 3 T flour. Mix well and pour on the baked crust. Bake for 20-25 minutes or until slightly browned. Cool. Cut into bars and sprinkle with additional powdered sugar. Store covered in the fridge.

Feel the Magic with Magic Bars

2009-11-15T17:46:00.002-08:00

Magic Bars!

1 1/2 corn Flake Crumbs
1/2 cup sugar
1/2 cup melted butter
1 cup milk chocolate chips
1cup white chocolate chips
1 1/3 cup flaked coconut
3/4 cup chopped macademia nuts
1 can sweetened condensed milk

1. In a 9 x 13 pan, stir together the corn flakes, sugar and melted butter. With back of a spoon, press the mixture evenly and firmly to bottom of pan to make a crust.
2. Layer chips, coconuts and nuts evenly over the crust. Pour sweetened condensed milk evenly over the top
3. Bake at 350 for 25 minutes or until slighlty browned around the edges. Cool completely before cutting into bars.
*note -- I buy the box of Kellogg's pre-crushed corn flakes and they work out best

Amazing Chocolate Brownies

2009-11-15T17:46:00.001-08:00

The PERFECT finishing touch to a regular pan of brownies! After baking your brownies, just put mini marshmellows on top of your brownines, put back in the oven on broil for just ONE minute -- you have to watch so they don't burn. Pull them out and let cool. Then drizzle your favorite frosting over the top!
Note: best to do the night before serving so the marshmellows don't stick when cutting

Desserts that will make you ROCK! Banana Boats

2009-11-15T17:45:00.000-08:00

Make a dessert or an after school snack that will have your kids saying, "Mom, you Rock!"

Banana Boats
Fresh Bananas
Milk Chocolate Chips
Marshmallows

Peel the Banana in one section, and put chocolate chips and marshmallows on top of the banana. Put the peel back over the banana and wrap in tinfoil. Bake at 350 degrees for 8 minutes!

Enjoy!

Do you have a Dessert that "Rocks?" I am sure you do! Share it with us today and tomorrow! And, as a thank you for sharing, you will receive $5.00 off of your next jewelry purchase!

Dinner Accessories

2009-11-15T17:44:00.000-08:00

The perfect "accessory" to any main meal. Here is a yummy option to try out.

Steam your green beans just until slightly soft but still crunchy -- drain any water.
Sprinkle and toss with Olive Oil and Garlic Salt -- for an extra flare you can add in some sliced almonds.

Enjoy!

S'mores Cheesecake!

2009-11-15T17:43:00.002-08:00

Oh my Goodness! Can we just say, "Divine!"

S'more Cheesecake

Crust:
2 1/4c. graham cracker crumbs

1/3 c. sugar
1/2 c. butter

Filling:
2 packages cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 t. vanilla
3 eggs

1 c. miniature semisweet chocolate chips
1 c. miniature marshmallows

Topping:
1 c. miniature marshmallows
1/2 c. semisweet chocolate chips
1 T. shortening

Combine crust ingredients and press into bottom and sides of a greased 10in. spring form pan; set aside.

Beat cream cheese, milk. and vanilla until smooth. Add eggs until blended. Stir in chocolate chips and marshmallows. Pour over crust.

Bake at 325 for 45-50 minutes until center is almost set. Sprinkle with marshmallows. Bake 4-6 more minutes until marshmallows are puffed.

Melt shortening and chocolate chips until smooth. Drizzle over top of cake. Cool on wire rack. Best if refrigerated overnight.

Thank you Alison for contributing such an amazing recipe and photos!
I really appreciate you.

Pink Fluff!

2009-11-15T17:42:00.001-08:00

Pink Fluff

1/4 cup red hot imperials

1 large can crushed pineapple (drained)

Combine pineapple and red hots in container and refrigerate overnight (candy will dissolve).

Add:

3 cups marshmallows

1 8oz. whipped topping. Enjoy!

Pumpkin Chocolate Chip Cookies!

2009-11-15T17:41:00.002-08:00

It can't be Fall without a batch of pumpkin cookies.....

1/2 cup sugar

1/2 cup shortening

cream, then add

2 eggs

1 cup pumpkin

cream, then add

1 tsp. soda

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. salt

2 cups flour

Stir in one cup chocolate chips. Bake at 375 degrees for 10-15 minuutes on a greased cookie sheet.

Pomegranates!

2009-11-15T17:41:00.001-08:00

Did you know that November is National Pomegranate Month?
Don't you love that sweet little seed?

Pomegranate Salad

1 large pomegranate

1 large apple (your favorite variety)

½ cup heavy cream

3 Tablespoons Powdered Sugar

1 teaspoon vanilla

¼ cup roasted pecans (optional)

Remove all seeds from pomegranate. Cut apple into bite-sized pieces, no need to peel. Add apple to pomegranate. Combine, cream, sugar and vanilla and whip until stiff. Fold cream into pomegranate seeds and apple. Sprinkle with pecans.

This is a fast and easy salad to enjoy during pomegranate season (November through January). Make sure to add this salad to your Holiday menu plans.

*Tip: when extracting the pomegranate seeds, cut the top off and then score the skin where the pulp is, like an orange. Break apart the pomegranate in a bowl submerged in water to prevent juice spraying across room and seeds will easily pull away.

Magical Stew

2009-11-15T17:40:00.002-08:00

Magically Easy Stew

1 ½ pounds beef stew meat, cubed

1 onion, chopped

2 stalks celery, diced

½ green pepper, coarsely chopped

6 carrots, cut into 2-inch pieces

3 large potatoes, peeled & cut into large pieces

1 tsp. salt

¼ tsp. ground pepper

1 tsp. sugar

1 bay leaf or oregano to taste

2 Tbls. parsley

3 Tbls. Minute Tapioca

2 cups tomato juice or V-8

Place beef in large heavy casserole cooker with a tight fitting lid (DON'T BROWN THE MEAT FIRST). Add onions, celery, green pepper, carrots and potatoes. Combine the salt, pepper, sugar, seasoning, parsley and tapioca with the two cups of tomato juice. Pour this mixture over the vegetables and meat. DO NOT STIR. Cover tightly and cook 3 hours at 325 degrees or 4 hours at 275 degrees.

DO NOT PEAK!

*you can do this in a crockpot, four hours on high and again, do not peak! If your crockpot tends to cook HOT (like mine does, you may want to stop at 3 1/2 hours)

Winter Cheese Soup

2009-11-15T17:40:00.001-08:00

Feeling the Chill in the air? -- Well actually, we are still very hot in CA but I like to pretend it's turning cold and get out our favorite Soup recipes. Enjoy this one,
we have been loving it for years.

Cheese Soup
In a Heavy Soup pot:
Melt 2 Sticks Butter
1 Cup Flour
stir to make a paste

Add in:
4 Cups Water
4 Cups Broth
begin stirring until thickened

Add in:
1 lb. Velveeta Cheese (cut into squares)
1 - 2 Cups diced carrots
1 - 2 Cups fresh broccoli
optional: 1 Cup diced potato's
note: vegetables need to be steamed before adding to soup
and vegetables can be any desired amount

Simmer on stove for 20 minutes

Serving tips, works well to cut recipe in half if serving for a smaller group. And, for something fun, try serving it in bread bowls or serve with french bread and a fresh bowl of grapes for a complete dinner.

Snack Mix

2009-11-15T17:38:00.002-08:00

Have you ever come across a recipe that reminds you of your childhood? With all the snack foods available today, I had forgotten about a snack mix that my Aunt Veon would make and often have in a bowl every time my family visited her. It is fun especially at the holidays to reminisce and remember fun family times.

Snack Mix

1 1/2 cup Kix cereal

1 cup Cheerios

2 cups small cheese crackers

2 cups thin pretzels

1/2 lb. mixed nuts

1/4 cup butter, melted

1/2 tsp. worcestershire sauce

1/4 tsp. celery salt

1/4 tsp. garlic salt

Heat oven to 250 degrees. Combine cereals, pretzels, crackers, and nuts in a 9x13 pan. Blend melted butter and seasonings. Pour over mixture and stir thoroughly. Bake 30 minutes, stirring after 15 minutes.

Raspberry Preztel Salad

2009-11-15T17:38:00.001-08:00

Raspberry Pretzel Salad

½ cup or margarine

2 ½ cups thin pretzel sticks

1 (8-ounce) package cream cheese

1 (8-ounce) tub whipped topping

1 cup sugar

2 cups water

1 large package raspberry-flavored gelatin

1 (10-ounce) packages frozen raspberries, undrained and slightly thawed

1 (15 ¼ ounce) can crushed pineapple, undrained

Melt butter and pour into a 9x13 inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees. Remove from oven and cool.

In a large bowl combine cream cheese, whipped topping and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.

Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12-16 servings.

Baked Brie with Rosemary and Roasted Garlic

2009-11-15T17:37:00.001-08:00

Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

1 whole head garlic

1 sprig fresh rosemary

1 teaspoon olive oil

1 (12-ounce) round of brie cheese

3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips

1/3 cup pine nuts

3 tablespoons finely shredded fresh basil

Crostini* or apple slices

Garnish: Sprigs of fresh basil or rosemary, imported green and black olives

Preheat oven to 375*F (190*C).

Cut off 1/4 inch of pointed end of head of garlic (save small pieces for another recipe). Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool.

** NOTE, If you want to skip roasting the garlic, you can just purchase a jar of roasted garlic and it works just the same.

Squeeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400*F (205*C).

Bake brie until warm and softened, about 13 to 18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.

Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and, if using, drained imported olives. Provide a spreading knife.

Yield: 24 servings.

*Toasted slices of good bread that have been brushed with a little olive oil before toasting.

Notes:

1. If you can only find small, 4-ounce disks of brie, push 3 small wheels next to one

Ultimate Friday Night Pizza Party!

2009-11-15T17:36:00.002-08:00

Friday Favorite, Pizza Night!

Stay in tonight, watch your favorite movie and whip up some fresh homemade pizza's!
Your family and friends will be coming back for more!

Ultimate Pizza Dough
(From the Disney Family Cookbooks)
You can prepare this dough ahead of time and store the rolled out rounds in the freezer (stack them between sheets of waxed paper.

2 Tsp. active dry yeast
1 Cup warm water
1 Tsp. salt
3 Cups all-purpose flour
1 to 2 Tbls. virgin olive oil
additional flour or cornmeal for rolling out your dough

In a bowl of a mixer, dissolve the yeast in water and let stand for 5 minutes. Add the salt, flour and 1 tablespoon of olive oil and mix until the dough forms a ball. If using a mixer, gradually add flour 1/2 cup at a time (if the mixture is hard to work, add extra olive oil). Turn the dough out onto a surface dusted with flour or cornmeal and knead briefly until smooth. Lightly oil a med. size bowl and turn the dough in the bowl to coat. Cover with a damp dish towel or plastic wrap and let the dough rise in a warm, draft-free area for 1 to 2 hours.

Punch dough down and place onto floured surface. Flatten into a disc and divide into four or eight equal portions with a knife or spatula. Roll out each portion, stretching gently with your hands and set on a cookie sheet. Makes 4 12-inch crusts or 8 individual ones.

Top your ultimate pizza dough round with your favorite toppings and place in a pre-heated oven at 450 degrees. Bake for 10-15 minutes or until the cheese melts and the crusts are golden brown.

Topping Ideas:
Pizza Sauce
Cheese
Pineapple
Canadian Bacon
Mushrooms
Green Pepper
Onions
Pepperoni
Olives
Basil
Tomatoes

Hummus -- the Perfect Healthy Snack

2009-11-15T17:36:00.001-08:00

What a great mid-day snack to cure the munchies or the perfect appetizer for a dinner party.

Hummus

15 oz. can garbanzo beans drained, liquid reserved
1-2 garlic cloves (base on personal preference)
1 tsp. ground cumin
1 Tbls. olive oil
1/2 tsp. black pepper
1/2 tsp. salt

Combine garbanzo beans, garlic, cumin, salt, and olive oil in a food processor. Blend on low speed, gradually adding reserved garbanzo bean liquid, until desired consistency is achieved.

Serve with your favorite veggies, pita or crackers

Andes Mint Cookies

2009-11-15T17:35:00.002-08:00

Andes Mint Cookies

¾ cup butter

1 ½ cup brown sugar, packed

2 Tablespoons water

1 (12 oz.) pkg. semi-sweet chocolate chips

2 eggs

2 ½ cups flour

1 ¼ tsp. baking soda

½ tsp. salt

1 lb. Andes Mint (2-6.67 oz. pkgs.)

Heat butter, sugar and water in a saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda and salt. Roll dough into 1-inch balls and place 2 inches apart. Bake at 350 degrees for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

Caramel Ice Cream Bars

2009-11-15T17:35:00.001-08:00

A Wonderful Sunday Dessert - Consider this for your Easter Celebrations.

Caramel Ice Cream Bars

½ cup flour

1 cup oats

½ cup brown sugar

½ cup chopped nuts

1 cup melted butter

Combine ingredients well and flatten on cookie sheet. Bake 15 minutes @ 350 degrees.

Cool and crumble ½ of mixture in 9x13 dish.

1 Jar Kraft Caramel Sauce

2 quarts Vanilla Ice Cream

Take jar of caramel and drizzle over mixture. Spread 2 quarts of softened vanilla ice cream over caramel and put the remaining crumble mix on top. Freeze well. Cut into squares to serve.

A Sweet Delight!

2009-11-15T17:34:00.004-08:00

Strawberries are in full season right now and here is a wonderful and
decadent twist on the typical fruit dip!

We know you will LOVE it and so will your families.

I know a few people, including myself, who will just eat this with a spoon, but don't tell on me!

1 Bowl Fresh Strawberries - washed and dried
1 Cup Sour Cream
Brown Sugar -- sprinkled on top of the sour cream

Then, take your strawberries and dip away!!

A Sweet little Cream Puff!

2009-11-15T17:34:00.003-08:00

Do you need a sweet little treat? Something beautiful to serve at a party?
Try out these amazingly wonderful treats!

Cream Puffs

1 cup water
1 cup flour
1/2 cup butter
4 eggs

Heat water and butter to boil. Add flour all at once and stir vigorously over low heat until mixture forms a ball. Remove from heat and beat in eggs all at once. Continue beating until smooth and well blended. Drop dough by tablespoon on un-greased cookie sheet. Bake at 400 degrees for 35 minutes until golden. Remove immediately and let cool on wire rack. Once cooled, slice puffs in half and remove residual dough leaving a hallowed out puff. Fill puffs with your favorite cream or use the following:

1 3 oz. package instant pudding (your favorite flavor -- lemon is excellent) made according to package and set until firm
1 8 oz container whipped topping

Combine after pudding is chilled and fill puffs. Sprinkle with powdered sugar or drizzle with chocolate frosting. Enjoy with fresh berries.

Deliciously Fresh Fruit!

2009-11-15T17:34:00.001-08:00

It's Spring Break and there is nothing better than a fresh bowl of beautifully delicious fruit!

Tonight's Menu
Rotisserie Chicken
Caesar Salad
Rolls
Fresh Fruit Plate

Fruit and Feta Green Salad

2009-11-15T17:32:00.002-08:00

Fruit and Feta Green Salad (with Brianna's Vinaigrette)

8 cups assorted greens

½ cup feta cheese, crumbled

1 (11 oz.) can mandarin oranges, drained

½ cup dried cranberries or cherries

1 small red onion, chopped

½ cup toasted pecans or almonds

Combine ingredients in large salad bowl and toss with Brianna's Vinaigrette just before serving.

Tuscan Bread Salad

2009-11-15T17:32:00.001-08:00

Tuscan Bread Salad

1 loaf dense crusty bread

1 large ball of fresh Mozzarella cheese

1 large tomato

1 yellow or red pepper

1/2 cup fresh basil, chopped

Dressing:

1 clove garlic, minced

6 tablespoons olive oil

3 tablespoons Balsamic or red wine vinegar

salt and pepper, to taste

Combine dressing ingredients and blend well; set aside. Cut cheese, tomato and pepper into 1-inch cubes and transfer to salad bowl with chopped basil. Pour dressing over cheese and veggies to marinate while cutting and toasting bread. Cut bread into 1-inch cubes and toast in oven until lightly brown. Add bread cubes to salad bowl and mix well to coat all pieces. Serve immediately.

Snickerdoodles!

2009-11-15T17:31:00.002-08:00

These classic cookies are both easy to make and fun to eat because they offer a little "crunch" on the outside, but are soft on the inside. Serve with a glass of milk and they are the perfect sweet treat and will beat a store-bought cookie any day!

Snickerdoodles

½ cup butter

1 ½ cups all-purpose flour

1 cup sugar

1 egg

½ teaspoon vanilla

¼ teaspoon baking soda

¼ teaspoon cream of tartar

Cinnamon and Sugar mixture (approx 2-3 Tbls sugar and 1 teaspoon cinnamon)

Beat butter until smooth. Add half the flour and the rest of the ingredients (except cinnamon/sugar mixture). Beat until thoroughly combined. Add rest of flour and beat until thoroughly combined. Cover and chill for 1 hour. Shape into balls and roll in cinnamon/sugar mixture. Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes (until just barely the edges are turning brown). Cool on wire rack. Makes approximately 2 1/2 dozen -- very easy to double. Store in sealed container.

Mississippi Mud Cake

2009-11-15T17:30:00.001-08:00

A Chocolate Lover's Paradise!

2 Cups Sugar
1 Cup Butter
4 Eggs
2 tsp. Vanilla
1 tsp. Salt
1 1/2 Cups Flour
1/3 Cup Cocoa
1 Cup Chopped Pecan's (optional)
1 Small bag mini Marshmallows

Cream together, sugar, butter and eggs. Add in Vanilla and Salt. Sift in flour and cocoa and mix well (add in pecan's at this point). Pour your mix into a well greased jelly roll pan (12x15). Bake for 30 minutes at 300 degree's. Take out of the oven and and cover the entire top with marshmallows. Put pan back in the oven for 10 minutes or until the marshmallows are melted. Cool well and Frost. (Thanks Nan, for the great recipe)

Frosting
1 Square Margarine
3 1/2 Tbls. cocoa
1/3 Cup Milk

Bring to a boil. Immediately take off of the stove and add it to about 3 1/2 cups powdered sugar and 1 tsp. vanilla. Mix well with hand mixer and spread over the Mud Cake while the frosting is still warm. (This is my mother's frosting recipe and it's fabulous on any cake because it spreads so well and it looks beautiful)

7-Up Cake

2009-11-15T17:29:00.000-08:00

It's elegant, delicious and perfect for any crowd!

...7 up cake recipe....

1 1/2 cups (3 sticks) butter
3 cups sugar
5 eggs
3 cups flour
1 fluid ounce almond extract (1 bottle)
3/4 cup 7-up

Cream butter and sugar until light and fluffy
Add eggs one at a time and beat well and then
Add in flour. Beat in almond extract and 7-up

Pour batter into well greased and floured bundt or angel food cake pan
(this recipe makes a little more than 1 cake- so have your muffin tin ready for a few extra cupcakes, too.

Bake at 325 degrees for 1 1/4 hours. check with toothpick.

Serve with powdered sugar, fresh fruit and/or whipped cream.

enjoy!!
by, Julie Flatt

A La Crepes!

2009-11-15T17:28:00.002-08:00

So Decadent

Crepes

1 1/2 cups flour

4 Tbls. powdered sugar

1 tsp. salt

1 1/2 tsp. vanilla

4 eggs

1 1/3 cups evaporated milk

1 cup water

Blend and pour 1/4 cup batter onto non-stick pan or crepe pan. Fill with fruit, yogurt, syrup, eggs, chicken, etc.

Enjoy!

Crepes have been in our family for years and we hope you enjoy this version. It's always a hit!

Southwest Pork Tortilla's

2009-11-15T17:28:00.001-08:00

Southwest Pork Tortilla's

6 lbs. pork

1 16 oz. salsa

1 can coke (do not use diet)

2 cups brown sugar

Place pork in crock pot and fill it ½ way up the pork with water. Cook on high for 5 hours. Drain off water. Cut pork into thirds. Mix together sauce and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave on low until ready to serve.

Creamy Cilantro Dressing

Make one packet of Hidden Valley Ranch dressing according to directions. Once set, put into blender with:

2 tommatillos (peel off their little shell) (use 3 if they are small)

2 jalapeno peppers (cut off tops and cut out all seeds)

2 tsp. lime juice

¾ bunch cilantro

1 clove garlic

Dash of salt and pepper

Blend – let sit in fridge for 20 minutes.

The Perfect Dinner Accessory!

2009-11-15T17:24:00.000-08:00

"Say it with Fruit!"
You don't have to go to the trouble of making a complicated side dish. Just cut up a pineapple, add pomegranate seeds and a cup of blackberries or blueberries. Who wouldn't love some cold fresh fruit to go along with dinner or enjoy as dessert after a day of sugar and fat overload?
Plus, it looks beautiful.

Stuffed Mushrooms

2009-11-15T17:23:00.002-08:00

With the holiday season quickly approaching, here is a recipe to pull out and share. Whether it is the neighborhood open-house potluck, the PTA-sponsored parent-teacher conference meal, or having friends over for an evening of fun, this hot appetizer will not disappoint.

Stuffed Mushrooms
1 lb. fresh & large mushrooms
1 lb. pork mild sausage
4 oz. cream cheese
1/4 onion, finely chopped
1/4 c. stuffing mix (Pepperidge Farm brand is great)
Garlic salt
1/4 tsp. Worcestershire sauce

Remove stems from mushrooms by carefully twisting the stem. Save about 10 stems and chop. Brown sausage, add chopped onions and stems. Add cream cheese and stuffing mix; season with garlic salt and Worcestershire sauce. Stuff each mushroom cap with a spoonful of the mixture. Bake at 350°F in a 9x13 baking dish until water starts to come out of the mushrooms (about 10 minutes). Serve warm.

Caramel Popcorn!

2009-11-15T17:23:00.001-08:00

1/2 Cup Margarine or Butter
1/2 Tsp. Salt
1 Cup Light Brown Sugar
1/2 Cup Light Corn Syrup
1/2 Tsp Baking Soda
3 Quarts popcorn or 12 Cups popped kernels

Melt margarine or butter in a medium saucepan. Add salt, sugar and corn syrup. Bring to a boil. Remove from heat and add baking soda. Stir well, mixture should poof up! Pour over popcorn in a large bowl. Use a wooden spoon to coat.

*for a fun spooky treat, roll into small balls and put the individual balls onto Popsicle sticks Add two m&m's for the eyes and you will have a fun Halloween treat.

Fabulous Pasta Salad

2009-11-15T17:22:00.001-08:00

When you are in a pinch, we have a solution. I make sure to always keep a few of the salad ingredients on my pantry shelf and then improvise with what is in the refrigerator's crisper. In minutes you have a colorful pasta salad to share with a crowd!

The Perfect Pasta Salad

1 lb. pasta cooked to package directions (I like bow tie or tri-colored spirals)
1 16 oz. bottle Zesty Italian Dressing
1 Tbls. Italian Seasoning
1 Tbls. Salad Supreme
1 can kidney beans, rinsed
1 can chick peas, rinsed
1 small can sliced olives

From here you can be creative:
cherry tomatoes
cucumber
small broccoli florets
1/2 - 1 green or red pepper, chopped
1/4 purple onion, chopped
carrot, chopped
pepperoni or diced ham

Toss all ingredients, except Italian dressing, in large bowl. Add approx. 3/4 of the dressing and toss well. Refrigerate. Before serving, stir and you may want to add some additional dressing. The salad is even better the next day!

Stuffed Chicken Pillows -- Delightful!

2009-11-15T17:21:00.003-08:00

This is a family favorite at our house. Hope you enjoy!

CHICKEN PILLOWS

2-3 cups chicken (cooked and cubed)
2 cans Pillsbury crescent rolls (I use reduced fat)
6 oz. cream cheese (softened)
1 to 1½ Tbls. Chives
⅛ tsp. salt
⅛ tsp. pepper
4 Tbls. margarine or butter (softened)
3 oz. can mushrooms drained (save juice)*
½ c. chopped nuts (optional)
bread crumbs or crushed seasoned croutons
1 can cream of chicken soup (condensed)
1 cup sour cream
1 tsp. lemon juice

Mix nuts and crumbs together and set aside.

Mix cream cheese, chives, salt, pepper and margarine until smooth. Add mushrooms and chicken to filling (may want to add some of the mushroom juice to filling if too thick – I usually do not). Take crescent rolls and stretch to a triangle. Put ⅛ to ¼ cup filling in triangle and pinch two corners to top corner together to make a square.

Melt 2 to 3 Tbls. butter and brush each side of roll and then roll into seasoned crumbs. Bake at 350º F for 20 to 25 minutes until golden brown.

SAUCE:

Combine 1 can cream of chicken soup, 1 one cup sour cream and lemon juice. Heat until warm. Serve sauce over the puffs.

*I usually make 1/2 of the batch with mushrooms and the other half plain

SERVING SUGGESTIONS

Rice Pilaf
Steamed carrots and broccoli
Fresh fruit

The Perfect BLT

2009-11-15T17:20:00.001-08:00

Take Advantage of the Fall Tomato Harvest, indulge in making your favorite whole wheat bread and enjoy a forever CLASSIC!

Whole Wheat Bread
Crisp Bacon
Fresh Sliced Tomatoes
Fresh Lettuce
1 tsp. mayo

And, Enjoy!

Banana Chip Muffins

2009-11-15T17:19:00.002-08:00

These delicious sweets are a nice to change to traditional banana bread.
They are easy to pack in lunches or grab on the go!

Banana Chip Muffins

1/2 cup marg. or butter
1 cup sugar
2 eggs
1 cup mashed bananas
1/4 cup milk
1 tsp. lemon juice
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 cup milk chocolate chips
1/2 cup nuts (optional)

Cream butter and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Add dry ingredients (can sift if desired). Mix well. Pour into paper-lined regular sized muffin tins. Bake 350 degrees for 20-24 minutes, depending on color of pan. OR bake in a well-greased 8x4x3-inch loaf pan for 1 hour at same temperature.

Creamy Lemon Cheesecake Pie

2009-11-15T17:18:00.002-08:00

When in a pinch, try this wonderfully light and fluffy version of cheesecake with just a hint of lemon. Serve with whipped cream or better yet, some fresh raspberry sauce. Enjoy.

Creamy Lemon Cheesecake Pie
(taken from the Honey Maid Graham Pie Crust Package)

2 pkg (8oz.) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 Tbls. fresh lemon juice
1 tsp. grated lemon peel
2 eggs
1 Honey Maid Graham pie crust

Preheat oven to 375 degrees. Beat cream cheese in a bowl until creamy. Add sugar, beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour mixture into pie shell. Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.

Lemon Blueberry Bread

2009-11-15T17:17:00.002-08:00

There are not many things that scream summer like lemons and blueberries! It is the height of fresh blueberry season. Pick up some blueberries at your local farmer's market or grocery store and surprise your family or a special friend with this most delicious treat!

Lemon Blueberry Bread

1 ½ cups flour
1 tsp. baking powder
¼ tsp. salt
6 Tbls. unsalted butter, softened
1 cup sugar
2 eggs
2 tsps. grated lemon rind
½ cup milk
1 cup fresh blueberries

Glaze:

3 Tbls. fresh lemon juice
1/3 cup sugar

Combine flour, baking powder and salt in bowl and set aside. Beat butter with 1 cup sugar in second bowl. Add eggs one at a time and beat well after each one. Add lemon rind. Next, add flour mixture, alternating with milk. Fold in blueberries. (Sprinkle small amount of flour of blueberries to prevent sinking to the bottom of the bowl.) Spoon batter into a greased and floured loaf pan. Bake 325° F. for 1 hour 15 minutes or until pick inserted into center comes out clean. (If using a dark non-stick pan, cook time will be just over 1 hour). Place on wire rack to cool slightly. Bring lemon juice and 1/3 cup sugar to a boil. Pierce loaf and spoon mixture over loaf. Let stand in pan 1 hour to cool completely.

Sizzling Homemade Fajitas

2009-11-15T17:17:00.001-08:00

A Perfect Summer Dinner!

Fajita Marinade

2 ¾ tsp. salt
½ tsp. pepper
¾ tsp. garlic powder
¾ tsp. oregano
1 1/3 Tbls. vegetable oil
1 cup orange juice
3 Tbls. lemon juice
2 tsp. vinegar

Mix well. Pour over 2-3 pounds of boneless, skinless chicken breasts or flank steak (cut flank steak diagonally into strips). Marinade at least 3 hours. (I marinade in a Ziploc bag.) Grill meat and slice into strips. Saute onion and green, red and yellow peppers in 1-2 Tbls. olive oil. Combine meat and vegetables. Serve with pico de gallo, cheese, tomatoes, guacamole, and sour cream on fresh tortillas.

Decadent Hot Fudge

2009-11-15T17:15:00.002-08:00

If you are in a hurry, but want an easy solution to make the perfect ice cream sundae in less than 5 minutes, try this recipe for Hot Fudge made in the microwave. It is so smooth and creamy, you will not want to have any other fudge on your ice cream!

Microwave Hot Fudge

In a 4-cup glass Pyrex measuring cup, Add:

1 cup semi-sweet chocolate chips
½ cup corn syrup
¼ cup butter or margarine

Microwave at 70% power for 1 minute. Stir well.

Next, Add:

1 can sweetened condensed milk
1 tsp. vanilla
Dash of salt

Blend well and microwave until bubbly (about 1 minute at full power). Stir and serve over ice cream. Refrigerate remaining sauce in air-tight container. Will keep for several days.

Southwest Turkey Burgers

2009-11-15T17:15:00.001-08:00

These have become a favorite in our house! They are healthy, full of flavor, easy to make!

3/4 cup Salsa (reserve 1/4 cup for sauce)
1/3 cup shredded cheddar cheese
3 tsp. paprika
1 tsp. oregano
1 tsp. ground cumin
3/4 tsp. sugar
3/4 tsp. garlic powder
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 cayenne pepper
1 pound extra lean ground turkey

1/4 cup sour cream
4-6 hamburger buns, depending on how big you like shape the burgers
1/2 cup torn endive
avocado slices
1 medium tomato, chopped

In a large bowl, combine 1/2 cup salsa, cheese and spices into the crumbled ground turkey. Mix well and shape into burgers.

If grilling burgers, coat grill rack with cooking spray. Grill covered over medium heat. Or, you can broil 4 inches from the heat for 7 minutes on each side, thermometer should read 165 degrees and juices run clear.

In a small bowl, combine sour cream and salsa. Place burgers on the buns and top with endive, avocados, chopped tomatoes and sour cream mixture.

Hershey's Chocolate Cake

2009-11-15T17:14:00.000-08:00

Chocolate Cake
(Hershey’s®)

¾ cup (1 ½ sticks) butter or margarine, softened
1 ¾ cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
¾ cup Hershey’s® cocoa
1 ¼ tsp. baking soda
½ tsp. salt
1 1/3 cups water

Heat oven to 350 degrees F. Grease and flour two 8- or 9-inch round baking pans. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat on medium speed of electric mixer 1 minute.

Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with water, beating after each addition. Pour batter into prepared pans.

Bake 35 to 40 minutes for 8-inch rounds, 30 to 35 minutes for 9-inch rounds or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks.

Cool completely. Frost with One-Bowl Buttercream Frosting.

One-Bowl Buttercream Frosting

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
½ cup Hershey’s® cocoa
1/3 cup milk
1 tsp. vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. (Makes about 2 cups frosting.)

Rhubarb Tart -- A Favorite Classic

2009-11-15T17:13:00.002-08:00

Today's recipe steps back in time to share a several generation's old recipe from a dear neighbor to my sister who lives in the Midwest where rhubarb is a "staple" at all of the summer gatherings. This recipe is "delightful" and will be a favorite with a crowd!

Rhubarb Tart
by: Ann R.

Bottom Crust Layer:

2 cups flour
½ cup butter or margarine
½ cup shortening
2 Tblsp. Sugar

Mix above ingredients, spread in 9x13 pan and bake 10 minutes at 350°F.

Middle Custard Layer:

6 egg yolks (beaten well)
2 cups sugar
4 Tbls. Flour
½ tsp. salt
1 cup cream or can condensed milk
5 cups chopped rhubarb pieces

Mix these ingredients and spread over bottom layer. Bake 45 minutes at 350°F.

Meringue Top:

6 egg whites beaten well
8 Tblsp. Sugar (add 2 T. at a time while beating in mixer and beat after each addition)
2 Tblsp. vanilla
Pour over 1st and 2nd layer. Sprinkle with coconut and brown at 350°F for 10 minutes.

Dessert Pizza

2009-11-15T17:13:00.001-08:00

Ooh, La La!!!

Dessert Pizza

1- 18 oz package Betty Crocker Sugar Cookie Dough Mix
Follow package directions on the back of the cookie dough, roll out onto a 15" round pizza stone or jelly roll pan 1/4" thick. Bake according to package directions and let it cool completely before adding the frosting and fruit.

Frosting:
1 8oz package cream cheese
1/3 cup sugar

4 cups assorted fresh fruit
(strawberries, blueberries, kiwi, blackberries, pineapple, bananas, raspberries and peaches)

Frost the cookie (just like spreading the pizza sauce) and then top with your favorite fruits!!

Serve immediately and Enjoy.

Scrumptious Swiss Oats 'n Fruit

2009-11-05T18:06:00.000-08:00

This has been a family Favorite for a long time and will accent any of your Easter Brunches just perfectly:

The Night Before, in a large bowl mix and refrigerate:

3 Cups Dry Oats - quick or old fashioned is fine
2 1/2 cups skim or soy milk
1/4 cup Honey
1 tsp. cinnamon

In the morning, add and gently mix together 6 cups of any of the following

sliced banana's, kiwi, strawberries, blueberries, raspberries, apples, craisins, dried cherries, chopped apricots
1/2 cup chopped walnuts (optional)
top with vanilla yogurt (optional) --serves 8

Apple Pie

2009-10-25T20:06:00.000-07:00

Enjoy the first full day of Autumn with Apple Pie Ala Mode!
Whether you live near an orchard or driving past your favorite farmers' market, put apples on your list this fall and if you have a free afternoon, try out this amazing pie. The crust is light and flaky will melt in your mouth. Serve warm and enjoy with your favorite ice cream.

Apple Pie

5 to 6 medium apples, peeled and thinly sliced
1 Tbls. lemon juice (optional)
¾ cup sugar
2 Tbls. flour
½ tsp. ground cinnamon
1/8 tsp. nutmeg
2 Tbls. butter or margarine

Prepare two 9-inch pie crusts using Perfect Pie Crust* recipe. Sprinkle apples with lemon juice. Mix together sugar, flour, cinnamon, and nutmeg. Put a layer of apples in pie pan with pastry crust, then put a few very thin slices of butter, then sprinkle some of the sugar mixture over top of apples. Continue to do this until pie crust is full of apples (slightly heaping). Make sure to save some of the sugar mixture (I never use all of it). Place second pie crust over top, crimp edges, and with s knife, cut a few slits in the top.

Lightly rub butter on top of the crust and sprinkle with sugar mixture. To prevent overbrowning, cover just the edge with foil. Bake at 375°F for 35 minutes, remove foil, bake for 20 minutes more until top is golden.

Perfect Pie Crust

2 ½ cups all-purpose flour
¾ tsp. salt
¾ c. shortening
6 Tbls. butter
1/3 cup cold water
½ cup all-purpose flour

Combine 2 ½ cups flour and salt and mix. Add butter and shortening and mix with a pastry blender or mixer until crumb consistency. In a small bowl, combine the ½ cup flour and 1/3 cup cold water and mix to make a smooth paste. Add this mixture to crumb mixture and blend until ingredients come together. Move dough onto a lightly floured cool surface and divide into two equal pieces.

Knead each ball to smooth out any rough or cracked edges. Wrap each piece with plastic wrap and chill for 20 to 30 minutes. On a lightly floured surface, roll out dough to 10-inch diameter. Place dough into 9-inch pie pan and crimp edges to form a nice even edge. Place uncooked pie crust in refrigerator for 30 minutes before baking. Yields two 9-inch pie crusts.

Happy Fall -- HoneyCrisp Apples are Here.

2009-09-15T17:43:00.000-07:00

There is nothing better than a crisp, juicy apple, especially in September and October (even better with a little bit of melted carmel for dipping.) If you haven't tried Honeycrisp Apples, don't delay any longer. For a short time each fall, you can buy Honeycrisp apples, they are a little pricey, but worth an indulgence this fall season. (** They were developed at the University of Minnesota during the 1960"s and are a cross between the Macoun apple and the Honey Gold apples). The HoneyCrisp is extraordinarily crisp and juicy with a wonderful aroma and flavor and generally available nationwide during the middle of September through October.)

Apple Crisp! Getting ready for Fall weather!

2009-09-15T17:42:00.000-07:00

You can almost smell the amazing aroma that fills a kitchen with this wonderful recipe!

Apple Crisp

Topping:

1 cup butter (cold) (I use 3/4 cup)

1 cup brown sugar

1 cup flour

1 cup oatmeal

1/4 tsp. baking powder

Filling:

9-10 apples, peeled and sliced (enough to fill 9x13 dish)

1/2 cup sugar

1/4 tsp. salt

1 tsp. cinnamon

Topping: In large bowl, mix all ingredients until butter is just broken up and the ingredients are mixed together. Mixture should crumbly.

Filling: Place apples into large baking dish (9x13). Mix in separate bowl: sugar, salt and cinnamon and then sprinkle apples. Spoon topping over top. Bake at 350 degrees for 45 minutes or until golden brown.

Old-Fashioned Apple Pie

2009-09-15T17:21:00.000-07:00

Decadent Homemade Vanilla IceCream!

2009-07-15T17:19:00.000-07:00

Thank you Julie for sharing such an incredible Vanilla Ice Cream Recipe!

2 (14 ounce) cans sweetened condensed milk

2 cups whipping cream

1 tablespoon vanilla extract

6-8 cups milk

In the freezing container from your ice cream maker, combine condensed milk, cream, and vanilla. Add milk just to the fill line and stir again. Process ingredients according to manufacturer's instructions.

Fresh Fruit Homemade Ice Cream

2009-07-15T17:16:00.000-07:00

This recipe takes me back to when I was a little girl on Sunday nights during the Summer. My mom and dad would make this perfect specialty for our family. Hope it becomes a tradition for you and your loved ones!

Fresh Fruit Ice Cream

4 cups fruit puree
2 1/2 cups sugar
4 eggs*
1 pint half & half
1 pint whipping cream
1/2 tsp. salt
2 tsp. vanilla
1/8 tsp. almond (if using peaches)

Mix well in ice cream canister. Place in electric ice cream maker surrounding with ice and rock salt. Use the ratio of 8 cups ice to 1 cup rock salt. Will need at least 24 to 32 cups of ice. When the ice cream is complete, serve "soft" ice cream immediately or cure in freezer for 2-3 hours for defined scoops of ice cream. Enjoy!

*For a substitution, 4 eggs = 1 cup pasteurized egg product

Note: Featured ice-cream is Fresh Strawberry, however Peach and Strawberry Banana are wonderful choices as well.

Smoothie Time!!!

2009-06-15T18:04:00.000-07:00

Get Your Smoothies Going! As part of our features this week in getting ready for Summer, we thought it would be fun to get the Smoothies started. There are so many wonderful fresh fruits out right now that are perfect for a smoothie but when you are in pinch, the DOLE Fruit bags are your best friend!

Add the bag of fruit

One cup of flavored yogurt

One cup of soymilk or other related milk product

One cup of orange juice or apple juice -- depending on how sweet you like it

the secret to making it taste so yummy -- 1 tsp. of Vanilla

Wha La!!! You have perfectly refreshing Smoothie!

On the Road this Summer?

2009-06-15T17:48:00.000-07:00

It's Summertime and if you are traveling by Car, Plane or Train, here is a fun snack idea that is great for the whole family! In our family, it's known as GORP and it goes way back to our days at Flaming Gorge.

GORP starts with Fruit Loops, M & M's, Peanuts, Marshmellows, Pretzels and Raisins -- this is the base and then just add in any of your other favorite snacks or cereal. We still make this fun snack for camping excursions, road trips and it will keep your kids, big and little very busy.

I had to show Red Vines, because that is must for me on every road trip. Happy Safe and fun Travels this Summer!!!

Feel free to share what is a must on your trips!

Cucumbers & Onions

2009-05-15T17:18:00.000-07:00

Unfortunately, I have to rely on dear friends to share their garden's bounty with me. When I am ever so lucky to have cucumbers shared with me or I see that perfect cucumber at the market, nostalgia kicks in and I am taken back to those summer afternoons where my mom would whip up this garden sensation. There is something special about a cold, marinated cucumber on a hot summer day!

Cucumbers & Onions
A Garden’s Delight!!

3 cucumbers, peeled and thinly sliced
½ to 1 onion, thinly sliced
1 1/3 cups water
1 1/8 cups apple cider vinegar
½ cup sugar
½ tsp. salt
1/8 tsp. pepper

Combine all ingredients, refrigerate for 6 hours before serving. Recipe can be adapted to your personal preference – more sugar, salt, pepper, etc.

Caramel Apples

2009-04-10T00:15:00.000-07:00

Caramel Apples!

6 green apples washed and completely dry

Insert sticks into apples

1 14 oz. package Kraft caramels - follow directions on pkg. for melting

Coat apples with caramel and let dry on parchment paper

1 package white chocolate chips

1 1/2 Tbls. Crisco

Combine chips and Crisco and melt in 30 second intervals in microwave at 70% power until melted

Coat caramel apples with white chocolate (I use a spoon and then evenly spread with metal spatula)

Sprinkle with Cinnamon sugar before chocolate sets up

Tie your favorite ribbon combination on the sticks and enjoy

Great anytime of year for a gift to a friend, teacher or neighbor

Tip: Leftover chocolate??? Pop some popcorn and toss the chocolate and add some cinnamon for a quick and easy treat!

7- Layer Dip for March Madness!

2009-03-15T17:33:00.000-07:00

Getting your menu planned for March Maddness? Don't forget to add this amazing and yummy appetizer to your menu!

Mexican Platter Dip

3 ripe avocados

2 tablespoons lemon juice

1 teaspoon garlic salt

3 drops Tabasco

1 cup sour cream

1/2 cup mayonnaise

1/2 to 1 package (1 1/4 ounces) taco seasoning mix

1 can (30 ounces) refried beans

1 bunch green onion, chopped

2 medium tomatoes, chopped

1 can (2 1/2 ounces) sliced ripe olives

4 ounces medium or sharp Cheddar cheese, shredded (about 1 cup)

Corn or tortilla chips

Peel, pit, and mash avocados; add lemon juice, garlic salt, and Tabasco. Cover and chill.

Combine sour cream, mayonnaise, and taco seasoning mix. Cover and chill.

To assemble dip: on a large round platter or serving dish, spread beans in an even layer, leaving 1-inch space around the edge. Top with avocado mixture, leaving bean layer exposed all around. Top with sour cream mixture leaving avocado mixture exposed all around. Sprinkle with green onion, tomatoes, ripe olives, and Cheddar cheese. Serve as a dip with corn or tortilla chips. (Recipe can easily be halved.)

Valentine's Heart Sugar Cookies!

2009-02-14T17:30:00.000-08:00

Nothing says, "I love you,"

like a yummy plate of these cookies!

Sugar Cookies

1 ½ cups sugar

1 cup real butter

1 egg

1 teaspoon soda

½ teaspoon salt

1 cup sour cream

1 teaspoon vanilla

4 ½ to 5 cups flour

Mix sugar, butter, egg until creamy. Add soda, salt, sour cream and vanilla. Add flour until sides of bowl are clean and mix well. Divide dough in half and roll out between two sheets of waxed paper until ¼ inch thick. Refrigerate dough. Cut out with favorite cookie cutter and place on ungreased cookie sheet. Bake at 425 degrees F for 5-7 minutes. Store in airtight container and frost with favorite frosting.

Sugar Cookie Glaze

1 cup powdered sugar

1-2 Tablespoons milk

½ tsp. vanilla

¼ tsp. cream of tartar

Food coloring

Mix well and drizzle/spread on cookie.