Thursday, December 6, 2012

Chocolate Crinkles

Another of my all time favorites!  This is on my annual cookie list!

  • 1/2 cup vegetable oil
  • 4 squares unsweetened chocolate melted
  • 2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup confectioners sugar
Mix oil and chocolate and 2 cups sugar.  Blend in one egg at a time until well mixed. Add vanilla. In another bowl mix dry ingredients and then add to oil mixture. Chill several hours or overnight.

Heat oven to 350 degrees. Drop dough by teaspoons  into the confectioners sugar,  roll in the sugar and shape into balls. Place 2 inches apart on greased baking sheet. Bake 10-12 minutes. Do not over bake. Makes 6 dozen cookies. Enjoy!

Wednesday, December 5, 2012

Snickerdoodles

My favorite baking times of the year is Christmas!  Best to start all my holiday baking with one of my all time favorites.  Hopefully it will become one of yours too!

  • 1 cup shortening
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 3/4 cup flour
  • 2 tsp. cream of tartar
  • 1 tsp. soda
  • 1/4 tsp. salt
  • 2 Tbsp sugar
  • 1 tsp. cinnamon
Heat oven to 400 degrees F. Mix the shortening and the 1 1/2cup sugar and eggs thoroughly. Measure flour blend the flour and cream of tartar and soda and salt together. Shape dough into 1 inch balls Roll in mixture of 2 tbsp sugar and the cinnamon. Place 2 inches apart on ungreased baking sheet Bake 8-10 minutes. These cookies puff up at first and then flatten out. Makes 6 dozen cookies.

Thursday, November 1, 2012

Creamy Pumpkin Dip

With Halloween over and Thanksgiving fast approaching, it's time to start pre-planning, so I thought I'd give you something to snack on while you're deciding on your Thanksgiving menu!

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) package powdered sugar
1 (16 ounce) can pumpkin
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Directions

Beat cream cheese in a large bowl at
medium speed with electric mixer until creamy,
gradually add sugar, beating well.

Stir in pumpkin, cinnamon, and nutmeg.

Serve immediately, or cover and chill. Enjoy!

Serve dip with gingersnaps or graham crackers
(cinnamon grahams are fantastic!)

Thursday, October 25, 2012

Candied Popcorn Balls

Because it's close to Halloween I thought you all might enjoy a trip down memory lane!  Remember when we could actually accept these from kind neighbors who worked so hard to make our trick or treating special?

16 cups popped popcorn 
1 package (15 ounces) candy corn 
1/2 cup sugar 
1 package (4-serving size) orange-flavored gelatin 
1 cup light corn syrup
  1. Coat a large bowl with cooking spray. Add the popcorn and candy corn; mix well and set aside.
     
  2. In a small saucepan, dissolve the sugar and gelatin mix in the corn syrup over medium heat. Bring to a boil and let boil for 1 minute, stirring constantly. Add to the popcorn mixture; mix well.
     
  3. Quickly form into 2-inch balls, packing well. Place on waxed paper-lined baking sheets. Allow to harden, then serve, or store in an airtight container until ready to serve.  Enjoy!
** You can use any flavor of gelatin for this!  Red at Christmas, green for St. Patrick's Day, yellow just because.......you get the idea!

Saturday, October 20, 2012

Frosty Pumpkin Nog

This just might keep you out of Starbucks!!

In a blender, combine 3 cups 2% milk, 2/3 cup low-fat vanilla frozen yogurt, 1/2 cup canned pumpkin and 1/4 cup sugar.

Add 1 tsp. each ground nutmeg, and cinnamon; cover and process for 30 seconds or until smooth.

Pour into chilled glasses; garnish with whipped cream.  Serve immediately.  Makes 5 servings.  Enjoy!

Sunday, October 14, 2012

Pumpkin Cranberry Bread Pudding

Today feels like a good day for comfort food so bread pudding popped into my head.  I have a terrible weakness for a good bread pudding and thought maybe this would fit the bill!

8 slices cinnamon bread, cut into 1-in cubes (or torn!)
4 eggs, beaten
2 cups milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup dried cranberries

SAUCE:
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 tsp. vanilla extract

Place bread in a 9 x 13 baking dish.  Combine remaining pudding ingredients and pour over bread cubes.  Cover and refrigerate overnight.  In the morning, remove from fridge and let stand about 30 minutes to come to room temperature.  Bake at 350 degrees for 20-30 minutes depending on how well you like your pudding set.
While pudding is baking, bring sugar and water for sauce to a boil over medium heat.  Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes.  Gradually stir in cream until smooth.  remove from the heat; stir in vanilla.  Serve warm with bread pudding.  Enjoy!

**in a hurry?  In a microwaveable dish (size of cereal bowl) beat 1 egg and 1/2 cup milk.  Add 1/4 cup pumpkin, 2 tsp. brown sugar, 2 tsp. melted butter, splash of vanilla, cinnamon, nutmeg and 1/8 cup dried cranberries.  Add 1 1/2 slices of cubed cinnamon bread, smashing bread into egg mixture.  Microwave on High 2 - 3 minutes.  Top with warmed caramel sauce or pancake syrup!

All Around Seasoning Mix

This mixture is good on just about anything, particularly grilled pork, chicken and vegetables!  Yes, summer is over, but good grilling goes on year round, especially for tailgaters!

1/2 cup paprika
3 Tbsp. onion powder
3 Tbsp. garlic powder
3 Tbsp. cayenne pepper
2 Tbsp. white pepper
2 Tbsp. pepper
4 tsp. salt
4 tsp. dried thyme
4 tsp. dried oregano
4 tsp. ground cumin
4 tsp. chili powder

In a small bow, combine all ingredients.  Store in an airtight container in a cool dry place for up to 6 months.  Makes 1 2/3 cups.  Enjoy!

Saturday, October 13, 2012

Hot Buttered Yum Chex Mix

How could you NOT like this?

4 cups Honey Nut Chex cereal
2 cups Cinnamon Chex cereal
1/2 cup butter or margarine
1/4 cup packed brown sugar
2 Tbsp. honey
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. rum flavoring
2 cups miniature marshmallows

In large microwavable bowl, place cereals.  In 2-cup microwavable measuring cup, microwave butter, brown sugar and honey uncovered on High 2 minutes, stirring after 1 minute, until mixture is bubbly.  Stir in spices and rum flavoring.  Pour over cereal mixture, stirring until coated.

Microwave uncovered on High 3 minutes, stirring and scraping bowl every minute.

Cool slightly; about 5 minutes.  Stir in marshmallows.  Spread on waxed paper.  Store in airtight container.

**You can change this up a bit by reducing the amount of Honey Nut Chex and substituting pretzels and/or peanuts to equal the same total amount!

Tuesday, September 25, 2012

Bloomin' Onion Bread

Borrowed from The Girl Who Ate Everything
Fabulous!!!!

1 unsliced loaf sourdough bread
1 - 8 oz package shredded Colby Jack cheese
1/2 cup butter, melted
1/2 cup finely diced green onion

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust.  This can be a little tricky going the second way, but the bread is very forgiving.

Place on a foil-lined baking sheet.  Insert cheese between cuts.  Combine butter and onion.  Drizzle over bread and into cuts.  Wrap foil up over side and roll to seal; do the same with each end.  Bake at 350 degrees for 15 minutes.  Unwrap the bread and bake 10 more minutes, or until cheese is melted.  Enjoy!

**You can use any type of savory bread that comes in a loaf - I used a Parmesan bread found on the discounted rack of the local grocery store.  You can also use any type of shredded cheese.  The original recipe called for 12-16 oz, but I found 8 oz to be more than enough, however use what you think you'll like!

Thursday, September 13, 2012

Muffin Tin to Hold Taco Shells

Muffin Tin to Hold Taco Shells: Taco Night? Turn your muffin pans upside down and place the shells in between the cups. They will stand erect and let your guests fill them up!

Sunday, August 12, 2012

Bailey's Mug Cake

Last night I needed just a little something sweet, and if you know me, you know that if I have lots of cupcakes around I tend to eat more than just a "little something sweet"!  This recipe is fantastic when you're cooking for just one (or two if you want to share!)

5 1/2 Tablespoons all-purpose flour
4 Tablespoons sugar
1/8 teaspoon baking powder
1 egg
3 Tablespoons Bailey's Irish Cream (any brand will do)
3 Tablespoons oil

Combine all ingredients into oversized mug.  Stir with a small whisk or fork until batter is smooth. 

Microwave for 1 1/2 minutes.  If cake is not done, microwave for an additional 30 seconds.  Serve warm.  Enjoy!

** Do not make the mistake I made.  This looks wet on top so I microwaved it for an additional 60 seconds.  Definitely DO NOT do more than the 30 additional seconds if it's not done!

This cake needs no frosting as the Irish Cream flavor comes through nicely.  However, a dollop of whipped cream creates a nice hot/cold combination!  Yummm.

Wednesday, July 18, 2012

Cookies and Cream Cupcakes

Yes, I've jumped on the cupcake bandwagon, and I'm having sooo much fun! This recipe is so delicious and you can change things up a bit as you like.

30 Oreo cookies
1 package plain white cake mix 
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

1) Preheat oven to 350.  Set 24 cupcake liners in your pans.
2) Count out 12 Oreos and separate the top and bottom wafers.  Make sure each has some of the icing on it.  Place one wafer, icing side up, in the bottom of each paper liner.
3) Place the remaining 18 Oreos between sheets of waxed paper and crush them.  Set aside.
4)  Place cake mix, sour cream, oil, eggs and extract in a mixing bowl.  Blend on low for 30 seconds then on medium for 1 1/2 minutes more.
5) Fold crushed Oreos into the batter.
6) Fill liners 3/4 full.
7)  Bake 18 - 20 minutes in a regular cupcake pan, 22 - 25 in a stoneware cupcake pan.
8)  Cool for 5 minutes then remove to a wire rack to cook for an additional 15 minutes before frosting.
9) Frost with your favorite canned or homemade frosting.  Enjoy!

**I used a white cake mix with mint Oreos and a buttercream frosting.  The frosting didn't need any additional mint flavoring, but we did add green food coloring, just because!
**Chocolate cake mix with peanut butter Oreos and a peanut butter cream cheese frosting (you can use a canned frosting, just add peanut butter and mix well).  These are great topped with chopped Reese's peanut butter cups.

Sunday, July 15, 2012

Corn Spoon Bread

I believe I have a similar recipe listed elsewhere on this blog, but the addition of sour cream in this one, sends it to the top of the list!

 Ingredients:

  • 1/2 cup butter (melted)
  • 1 pkg. Jiffy corn muffin mix
  • 2 eggs
  • 1 can creamed corn
  • 1 can whole kernel corn
  • 1 cup low fat sour cream

Directions:

Preheat oven to 350 degrees F.  If not using stoneware, grease a glass baking dish.
Combine butter and corn in your pie pan or 8x8 baking dish. Stir in sour cream.
Beat eggs in a separate bowl. Then add to baking dish along with corn muffin mix. Stir well.
Bake for 45 minutes or until center is firm and top is golden brown.
Serve hot. Enjoy!

Monday, April 23, 2012

Microwave Strawberry Vanilla Mug Cake with Vanilla Glaze

1 tablespoon butter, softened
1 large egg
1/2 teaspoon vanilla extract (or 1 teaspoon+ if you love vanilla)
2 tablespoons granulated sugar (or 3 tablespoons if you want it sweeter)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 to 3 tablespoons strawberries, diced (I used frozen strawberries and diced them. Halve or quarter your berries as desired)

In a medium bowl, combine all ingredients (except strawberries), and whisk until batter is just smooth, but do not overmix. Gently fold in the strawberries. Prepare a mug by spraying it very well with cooking spray and pour batter into mug, taking care that there is plenty of room for growth. The batter/cake will nearly double in height in the microwave so select a large mug and do not fill more than halfway. (You may have leftover batter or you may get two mugcakes from this recipe, but don’t overfill or you will have a big mess) Microwave on high for 75 to 90 seconds, or until done. Microwave cooking times vary widely and I suggest standing in front of the microwave the entire time. It could be done in 60 seconds, it could take 2 minutes; it’s very hard to say but mine took about 90 seconds. While the mug cake is cooling, make the glaze.

Vanilla Buttercream Glaze

1 tablespoon butter,  melted
1/4 cup powdered sugar
1/4 teaspoon vanilla extract (or 1/2 teaspoon+ if you love vanilla)
1 tablespoon+ cream (or milk)

Combine all ingredients (except for cream) in a small bowl and whisk, adding the cream based on desired consistency of glaze. Spoon glaze over the mugcake while it’s in the mug and allow glaze to soak and permeate into the cake. Or, remove cake from the mug by running a knife around the sides and inverting it onto a plate and spooning the glaze over it.