Tuesday Treats: Larry's Birthday Cake

For my Handsome Prince's Birthday, I attempted my first ever layer cake. (I usually just do a 13 x 9 and frost it in the pan.) I think it turned out pretty good! I had a box of Carrot Cake mix, but I wanted to kick it up a notch. I dug out my Southern Living at HOME "Cake mix miracles" cookbook and found this recipe for Cheater's Carrot Cake.

Cheater's Carrot Cake
1 (18.25 ounce) package spice cake mix
1 (10 ounce) package shredded carrots (about 3 cups)
1 (8 ounce) can crushed pineapple, drained well
1 1/2 cups chopped walnuts or pecans. divided
2 (16 ounce) containers ready-to-spread cream cheese frosting

• Preheat the oven to 350 degrees. Prepare cake mix according to package directions. Fold in carrots, pineapple, and 1/2 cup chopped nuts. Pour batter into three greased and floured 9-inch round cake pans.
• Bake at 350 degrees for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Combine remaining 1 cup chopped nuts and frosting;stir well. Spread frosting between layers and on top and sides of cake. Chill, if desired. Yield: 1 (3-layer) cake.

Keeping it real:

I used my carrot cake mix, and it was fine. I didn't have shredded carrots, but I did have baby carrots and a salad shooter, worked great. I used walnuts, again I had them on hand. I did not use the containers of frosting, because Cream Cheese frosting is my favorite part of the cake, and I like to make my own. Could NOT be easier.

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1 stick of butter, softened

1 (1 pound) box confectioner's sugar

mix together until desired consistency.

I doubled the recipe for this cake, since I was frosting each layer. I didn't quite need all of it - there may have been some bowl and spatula licking taking place! :)

We had our good friends, Bob and Lisa over for a Birthday dinner on Saturday evening. We had a wonderful salad, Cavatini and garlic bread, and this birthday cake. There was some over-eating done by all! Another GREAT weekend, and Larry thought it was a good way to celebrate his birthday!

Tuesday Treats: Easy Cheesecake

One of my very favorite desserts is cheesecake. Any flavor. YUM!
For Tuesday Treats today, I have another super simple recipe that will make you look like a rock star without ANY stress. I don't think there is any way you can mess this up! Here is what you'll need:

Easy No Bake Cheesecake
3/4 Cup Powdered Sugar
1 (8 oz.) Cream Cheese, softened
1 (8 oz.) Cool Whip, thawed
1 (16 oz.) can Pie Filling (can be any flavor, we like cherry or blueberry best)
Graham Cracker Crust (if you are using ready made, the extra helping size works best)

In a large bowl, combine powdered sugar, cream cheese and cool whip. Pour in to crust and work filling out to the edge. Spread pie filling on top. Chill until ready to serve.

Too Simple! Only FIVE ingredients!! You could make it a little more difficult if you want to make your own graham cracker crust, but why? Why would you do that?
Here is what it will look like before your choice of pie filling goes on.

Enjoy!

Tuesday Treats: BLT Dip

I'm going to try to be a little better about staying on track with my "Tuesday Treats" theme!

I was going to have a little get-together last Thursday night, and then woke up with a stomach virus -YUCK! So, I had to reschedule for this Thursday night. I like to keep the snacks very simple, so I'm just doing chips and a couple different dips, and some cookies. This BLT dip from the Southern Living Ultimate book of Appetizers sounded really good, and SIMPLE! I'll let you know how it turns out!

BLT Dip
1 Cup Mayonnaise
1 (8 ounce) sour cream
1 pound bacon, cooked and crumbled
2 large tomatoes, chopped

Combine mayonnaise and sour cream in a medium bowl, whisking until blended. Stir in bacon and tomato. Serve immediately. Yield: 4 cups

For a spicier version, use salsa in place of the tomatoes. For a lighter version, use nonfat mayonnaise, fat-free sour cream, and turkey bacon. You can even enjoy it as a chunky salad dressing!

Tuesday Treats: Treasured Memories

When my Grandma passed away (several years ago) I was very blessed to receive a collection of her cook books and recipe cards. Grandma loved to cook! She would plan for months what she was going to make for our family Christmas dinner, or the Church potluck, even coffee with her girlfriends. She collected recipes everywhere she went. You can see in the picture below that she made some notes on the cover of one of these cook books. If she really like a recipe, she made notes "try", "dough a little too soft, add more flour", "too much". It has been fun reading through these old books, and remembering occasions when we were all together. Eating was always a big part of our gatherings!

Here is one of my favorite cookie recipes. You'll need a cookie press, we always used the star design. We found it much easier to get cookies all the same size if we teamed up! One person would work the cookie press, and the other cut the dough and formed the "wreath"! The recipe calls for butter or margarine, but don't you dare use margarine! Butter is really the ONLY option here.

Spritz Cookies

Cream one cup of butter or margarine, 2/3 cup sugar together. Add yolks of three eggs and 1 teaspoon almond flavoring. Add 2 cups of sifted flour. (add 1/2 cup more flour if butter is used)

Bake at 350 degrees until lightly browned

A Thanksgiving Trifecta!

I have three recipes to share today, just in case you are still planning your menu for tomorrow. All three of these are super simple, but sure to dazzle your guests. I've got you covered from start to finish with an awesome cheese ball, a side dish and a dessert!

Dried Beef Cheese Ball
2 (8 ounce) cream cheese, softened
1 jar (I use Armour) dried beef, chopped in to tiny pieces
4 green onions, chopped
2 Tablespoons Worcestershire sauce

Mix all ingredients together in a large bowl. Form in to a ball using wax paper. Chill. Serve with crackers.

I've been using this cheese ball recipe for years and it has always been a favorite at any occasion I've made it for. I've rarely had leftovers!

Here's a new twist for cranberry sauce. I got this recipe from my girl Paula Deen, so ya'll KNOW it's GOOD!

Mrs. Hoggle's Stuffed Cranberry Sauce
1 (8 ounce) cream cheese, softened
2 Tablespoons Hellman's Mayonnaise
1/4 to 1/2 Cup chopped pecans
1 (16 ounce) can of Jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4 inch rounds and spread cream cheese mixture on one round. Place another round on top, sandwich style. Cut each round in half like a sandwich, place in a shallow container and cover. Refrigerate until time to serve. Makes 4 to 6 servings.

This dessert recipe is another from Paula Deen. My Larry is not a huge fan of pumpkin pie, but he does like pumpkin in other things. I think you have to have pumpkin at Thanksgiving, and this is so good, and simple!

Pumpkin Gingerbread Trifle
2 (14 ounce) packages gingerbread mix
1 (5.1 ounce) box cook and serve vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12 ounce) container Cool Whip
1/2 cup crushed gingersnaps (optional)

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. (a punch bowl would work great for this) Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with the crushed gingersnaps, if desired. Refrigerate overnight. Makes 20 servings.

So what makes Thanksgiving special for you? I'm thankful that our families will be able to spend time together. We all are so busy that we don't make time like we should, so it is a Blessing when everyone can spend the day together with the people we love. Happy Thanksgiving!!

Creamy Pumpkin Dip

Sorry for being AWOP (Absent with out Posting) this week! I had my Southern Living at HOME Holiday Open House on Saturday. I was busy with the cooking and planning and stressing and the blog took a back seat. As did the picture taking, so I can't show you how pretty the Berry Punch looked, or the No-Bake Chocolate chip cookie pie, so you will just have to trust me that everything looked beautiful. And tasted pretty fantastic too!

One of the YUMMY treats I made for Saturday was this dip recipe. By now you know I am a fan of EASY, and this fits that requirement. If you are looking for an alternative to the pumpkin pie this year, this is it.

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

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately, or cover and chill. Makes 5 cups.
Serve Dip with Gingersnaps.

Just in case I get crazy with the whole thought of 20+ people coming for Thanksgiving dinner and forget to say this later, Happy Thanksgiving everyone!

No-Bake Chocolate Chip Cookie Pie

Could it get ANY better? I think not! No baking, so it's easy! Chocolate chip cookies, YUM! AND it's PIE! YAY! This recipe comes from the Southern Living Incredible Chocolate recipes cookbook. (page 50)

1 (15 or 18 oz.) package chocolate chip cookies*
1 Cup Milk
1 (9 oz.) commercial graham cracker crust (extra serving size)
1 (8 oz.) container frozen whipped topping, thawed

Dip 8 cookies in milk and place in a single layer in graham cracker crust. Top with 1/3 of the whipped topping. Dip 8 more cookies in milk; place on top; spread with 1/3 of whipped topping. Repeat layers with 8 more cookies dipped in milk, and remaining whipped topping. Crumble 2 cookies and sprinkle over pie. Cover and chill 8 hours before serving.

* For cookies, we used Nabisco Chunky Chips Ahoy. You'll need 26 cookies for this recipe (you MAY have a few leftover cookies in the package - we didn't!).

Berry Punch

When company is coming, sometimes it is fun to make punch. I'll be hosting a few Holiday gatherings, and this is one of my favorites. This is a sweet punch, but not too sweet. It is a beautiful red color - perfect for this time of year, plus it is quick and healthy. Prep time is only 4 minutes! It is in The Ultimate Southern Living Cookbook.

Berry Punch
1 (10 ounce) package frozen strawberries in syrup, thawed.
1 (12 ounce) can frozen cranberry juice cocktail concentrate, thawed and undiluted.
1 (12 ounce) can frozen lemonade concentrate, thawed and undiluted.
2 (1-liter) bottles club soda, chilled.
1 (1-liter) bottle ginger ale, chilled.

Process strawberries in container of an electric blender until smooth. Pour into punch bowl; add cranberry juice cocktail and remaining three ingredients.
Makes 13 1-cup servings

Tips
I always make a double batch. A great way to keep the punch cold without diluting it is to make ice cubes using your choice of club soda, ginger ale or cranberry juice. Another option is to make an ice ring out of 1 batch of the punch recipe. Add some fresh cranberries to make it really festive!

Turkey and Dressing - for Halloween!

It's after 5 PM and you just got home and you want a quick meal before the Trick or Treaters start ringing your doorbell - What to do? If you have these ingredients in the pantry and the fridge you can have a fantastic meal in thirty minutes! Rachael Ray would be PROUD! Here's what you'll need:

Turkey breast Cutlets
Stuffing mix
Whole berry cranberry sauce
Applesauce
flour
salt and pepper to taste
Canola oil

Salt and Pepper cutlets. Dredge in flour. Heat 1-2 Tablespoons of Canola oil in a large frying pan. Place the floured cutlets in hot oil and brown on both sides.

Next, open the cranberry sauce and add approximately 1 cup of applesauce to it. Stir together and warm over low heat. While this is heating, prepare the Stuffing mix according to the package directions.

Remember those Bolillo rolls from our pizza the other night? I had a couple of those left, so I sliced them in half, buttered them, sprinkled some garlic powder and Parmesan cheese on them and stuck in the oven at 400 degrees until they were brown.

The turkey is ready...

And here is the finished product!

Plated up...

I managed to cook all of this with one hand while taking pictures with the other! Larry isn't the only one that thinks I'm crazy! To think, before I started this blog I used to just cook, never giving any thought to whether that would look better setting over here or over there...

BooMama's Souptacular Crockpotalooza

Just in time for cooler weather! Hop on over to BooMama's blog today and check out the fabulous recipes being shared!

Individual French Bread Pizzas

Want something simple to fix for supper tonight? Here's a quick idea. You will need:

White Bolillo rolls (in the bakery section @ Walmart)
1 jar Ragu Pizza sauce (enough to make 5 rolls=10 pizzas)
Parmesan Cheese
Pepperoni
Mozarella Cheese


Line a cookie sheet with foil. Cut the rolls in half, and arrange on the cookie sheet.

Using a tablespoon, put sauce on the roll. I use the back of the spoon to spread the sauce evenly.

Next I sprinkle a bit of Parmesan cheese on.

Pepperoni is next, followed by the Mozarella cheese.

Bake at 400 degrees for 10 to 15 minutes, until the cheese is brown and bubbly.
You could use whatever toppings you like. This would be a fun meal to get the children involved! Let them build their own pizza.

Hot Spice Tea

When the weather gets chillllly like we are experiencing this week, we like something warm to drink that will take the chill from our bones! This recipe is easy to mix up, and you can have on hand for those cool days. It stores well in an air-tight container. I've even made a large batch and given as Christmas gifts!

Hot Spice Tea
1 1/2 Cups Tang
1 Pkg. Koolaid ready mix Lemonade
1/2 Cup Instant Tea
2 to 2 1/2 Cups of Sugar
1/2 tsp Cinnamon
1/2 tsp Cloves

Combine all ingredients in a large bowl, mix well. Use 1 to 2 teaspoons per cup of hot water.

I think you could easily substitute Sugar-free Tang and Splenda to make this a little more diet friendly.

Baked Chicken Breast

My Mom shared this recipe with me and it is one of my favorites! It is NOT diet food - very rich, but filling. I make a big pot of rice and a veggie and dinner is served.

Baked Chicken Breast
6 Boneless, skinless chicken breast (thawed)
6 slices bacon (not cooked)
1 package dried beef (I use the jar of Armour brand - usually by the tuna at Walmart)
2 cans cream of chicken soup
1 1/2 cups sour cream
8 ounce cream cheese
pepper to taste

Pepper chicken breast (do NOT salt - the dried beef and bacon will take care of that for you). Wrap bacon around each breast. Place a layer of dried beef in the bottom of a 9X13 baking dish. Place chicken breasts on top. In a saucepan, mix soup, sour cream and cream cheese together. Pour over the top and cover with foil. Bake at 325 degrees for 2 hours. Remove foil and brown. Serve over rice.

Sorry, no pictures - I didn't have time to cook last night!

Soup's On!

When the weather gets cooler, Larry and I really enjoy a big pot of soup. It's so nice to come home to some comfort food when you've had a long hard day. This recipe works well for us, because it doesn't take long, and we get at least two meals from it. Fast and Cheap - that's our motto! If you have ever ordered the Pasta e Fagioli from Olive Garden this soup is very similar. We have lovingly named it:

"Garlic Soup"

2 pounds lean Ground Beef

1-2 Tablespoon(s) minced garlic

2 15.5 ounce cans Hunt's diced tomatoes with roasted garlic (can substitute green pepper & onion)

2 15.5 ounce cans Bush's pinto beans with bacon

2 32 ounce boxes Beef broth (I use the low sodium since we don't need the salt)

1 cup small shell pasta

Add the minced garlic to the ground beef (I season it with Mrs Dash and a little seasoning salt) Brown and drain.

In your soup pot, combine the tomatoes, beans and drained ground beef. Add one box of broth and bring this to a simmer, stirring occasionally. NOTE: If you are feeding a large crowd, use both boxes of broth, but I save one for tomorrow when I reheat so that both times we have it there is plenty of "juice"!

Just before serving (about 5 minutes) add the cup of dry pasta shells. You want to do this the last thing because they will soak up all the broth, and if you cook them first they get mushy - not good! Stir them in, cover and let them cook until al dente. ( I'm getting all Giada on you!)

You could easily make this in the crock pot and add the shells just before serving. I hope you'll try this - it's really good!

Side note: Larry thinks I have officially lost my mind because I am now taking pictures of our food! :)

Blueberry Crunch Cake

Today's "Tuesday Treat" is by special request - Thanks Lindsay! I've made this recipe several times, and it could not be any easier! It is featured in Paula Deen's magazine, the July/August 2008 issue. This is a great recipe for potluck or picnics. Try it, I know you will like it!

Blueberry Crunch Cake
Makes 1 (9x13) cake
1 (20 ounce) can crushed pineapple in juice
1 (21 ounce) can Blueberry pie filling - I use 2 every time I make it and I like it better!
1 (18.25 ounce) box butter recipe yellow cake mix
1 cup chopped pecans (optional)
3/4 cu butter, melted

Preheat oven to 350 degrees. Pour pineapple with juice into a 9x13 inch baking dish; spread evenly over the bottom of the dish. Spoon pie filling evenly over pineapple. Sprinkle dry cake mix over pie filling; level with a fork. Sprinkle pecans over cake mix; drizzle with melted butter. Bake for 35 to 45 minutes, or until brown and bubbly.

The blueberry pie filling can be substituted with strawberry, blackberry, cherry or peach pie filling.

Tuesday Treats

I like "theme" days! So I think we will have recipes on Tuesdays! Yay!! For our first Tuesday post, I will share my recipe for Pumpkin Bars. These are the best thing you have EVER wrapped your lips around!! They are very simple to make, but everyone will think you went to way more trouble than they are!

Pumpkin Bars
Preheat oven to 350 degrees
5 eggs, beaten
1 cup salad oil
2 cups flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups canned pumpkin (15 1/2 ounce)
1 cup chopped nuts (I like pecans)

Combine all ingredients in a large bowl. Mix Well. Pour into a large jelly roll pan (greased and floured) Bake for 20 to 25 minutes
Let cool completely and then frost with Cream Cheese Frosting

Cream Cheese Frosting
8 ounce cream cheese
1/2 cup butter or margarine (make Paula Deen proud here! - BUTTA)
1 pound powdered sugar

Mix room temperature cream cheese and butter together. Gradually add powdered sugar until frosting is the consistency desired


Now as soon as I figure out how to add pictures, we'll have some of them! Until then, Happy Baking!!

Weekend Update

This weekend we celebrated my Mommy's 70th Birthday! We had a late lunch because I Cooked! I fixed all her favorites. Our menu included a salad, Cavatini and garlic bread and Pumpkin bars for dessert! Yummy!

What is Cavatini you ask?

WAAYY back in the day, Pizza Hut offered a pasta dish on their menu. Larry and I would treat ourselves to this on payday Fridays. I picked it apart until I came up with a "formula" of my own. Here is what I do:

Preheat oven to 350 degrees

2 small Green Peppers, diced

1 can sliced Mushrooms (I use Green Giant)

1 Lb. mild pork sausage, browned and drained

1 pkg. Pepperoni, cut in to quarters ( I get Hormel in the pillow pack, use about half)


Combine 1 cup of each of these pasta, boil and drain

Rotini
medium shells
Penne

1 Large Jar of Prego Fresh Mushroon Spaghetti Sauce

2 jars of Ragu Pizza sauce

1 Cup shredded Parmesan Cheese

2-3 Cups shredded Mozzarella Cheese

Use a large cake pan (9x13) combine all ingredients except the cheeses. Stir until sauce completely coats the pasta. Top with Parmesan cheese and end with the Mozzarella cheese.

Bake for 30 minutes or until the cheese is brown and bubbly.

Feeds an army! (ok, 6 adults and 4 children!)