Thursday, November 13, 2014

Vanilla Dreamboat Dessert

This layer dessert is light and heavenly. My whole family loved it, and I have to admit that I kinda, sorta, maybe licked the pan clean.

*Found on High Heels and Grills via Pinterest

Vanilla Dreamboat Dessert

1 pkg regular golden Oreos, finely crushed
6 Tbsp. butter, melted
1 pkg. {8 oz.} cream cheese, softened
1/4 cup granulated sugar
2 Tbsp. cold milk
1 tub {12 oz.} Cool Whip, divided
2 pkgs. {3.4 oz.} instant vanilla pudding
3 & 1/4 cups whole milk, cold
1 bag white chocolate chips


Directions:

In a large bowl, combine Oreos and butter and mix until crumbs are fully coated.
Press the crumbs into an ungreased 9x13 inch baking dish.
Place the pan in the refrigerator while you work on the additional layers.
In a medium bowl, mix the cream cheese until light and fluffy.
Add 2 Tbsp. milk and sugar and mix well.
Fold in 1 & 1/4 cups Cool Whip.
Spread this mixture over the crust.
In another bowl, {sorry about all the dirty dishes!} combine the vanilla pudding with 3 & 1/4 cups milk and whisk until pudding starts to thicken.
Spread the pudding mixture over the previous cream cheese layer.
Let the dessert rest for about 5 minutes so the pudding can firm up further.
Spread the remaining Cool Whip over the top.
Sprinkle the chocolate chips evenly over the top.
Place in the freezer for 1 hour or refrigerator for 4 hours before serving.

Tuesday, November 4, 2014

Slow Cooker Mashed Potatoes

This is one of my favorite things to make in a crock pot. It's so simple, but my whole family loves mashed potatoes, and it can turn an ordinary weeknight meal into something pretty special.

Slow Cooker Mashed Potatoes

2 pounds red potatoes, cut into 2 inch pieces, peeled or unpeeled, your choice
½ cup sour cream 
1/4 cup butter
¼ cup milk
2 teaspoons minced garlic
2 teaspoons salt
1 teaspoon freshly ground black pepper

INSTRUCTIONS
Spray the inside of a slow cooker with cooking spray. Add chopped potatoes. Cover and cook 2 hours on high or 4 hours on low.
Add sour cream, butter, milk, garlic, salt, and pepper to potatoes. Use a hand mixer to blend together all ingredients. Give them a taste and add more salt if desired. Serve plain, or with any favorite toppings such as gravy, or cheese and bacon!

Wednesday, October 15, 2014

Mini Chocolate Donuts

I made these mini chocolate baked donuts for a baby shower, and they turned out very yummy. I like the chocoate ones better than the pumpkin, but it's mostly because of the chocolate glaze on top. It's delicious and definitely my favorite part!
I'm lucky enough to have a donut maker, but you could also bake these in a donut pan.
I found this recipe HERE.

 Chocolate Donuts

3/4 Cup Flour
1/2 Cup Sugar
3 TBS Cocoa
1/2 TSP Baking Soda
1/4 TSP Baking Powder
1/4 TSP Salt
1/4 Cup Milk
3 TBS Vegetable Oil
1 Egg
1/2 TSP Vanilla
1/4 Cup Hot Water

Chocolate Glaze
1/4 Cup Melted butter
2TBS Cocoa
1 1/2 Cup Powdered Sugar
1 TSP Vanilla Extract
1-3 TBS Hot Water
Sprinkles To Top (Optional)

Instructions
Turn on your donut maker. (or preheat oven to 350 and slightly grease a donut pan)
In the bowl of an electric mixer or a large mixing bowl combined flour, cocoa, baking powder, baking soda, and salt. Then add in sugar.
Mix in milk, vegetable oil, egg, and vanilla mix until smooth.
Slowly stir in hot water until completely combines. Batter will be thin.
Fill a piping bag with your batter. A round tip will be helpful, but I love to use Wilton’s new batter tip. It allows you to squeeze out batter without it dripping at all – mess free!
Lightly grease your donut maker (or donut pan). Quickly squeeze batter into each cavity until full. Donuts will begin to bake and rise so you’ll want to work quickly. If your a bit slow you can always fill just half the cavities at a time.
Let them bake in donut maker for 7 minutes (add a few extra minutes if baking in the oven).
Gently pop them out with a fork, lay them on a wire rack to cool. Repeat steps 6-8 until your batter is gone.
In a small bowl mix together cocoa and powdered sugar. Add in melted butter and vanilla then stir until fully combined.
Slowly add in hot water one TBS at a time until you get a nice dipping consistency.
Dip cooled donuts into the glaze and place back on the cooling rack, it helps to place a piece of wax paper underneath to contains the mess.
Dip half of your donuts, add sprinkles, then repeat with the other half.


Mini Pumpkin Donuts



My mom gave me a donut maker for my birthday last year. I was so excited to try out some donut recipes, but I just never pulled it out. I was asked to bring something breakfast like to a baby shower, and I knew that mini donuts would be perfect! The donuts are baked not fried, so there is a big difference. I tried out 3 recipes, and while all three were pretty good, none of them blew me out of the water. Probably because they are baked not fried. ha, ha However, I'm excited to try out some more recipes and see if I can find "the one".
I found this recipe HERE


Mini Pumpkin Donuts

Ingredients for Donuts:
1 1/2 c flour
1 T ground flaxseed (optional)
1/4 c brown sugar, packed
4 T granulated sugar
1 t pumpkin pie spice
1/4 t salt
1 1/2 t baking powder
1/2 t baking soda
1 t vanilla
1 (small) can pumpkin puree
1/2 c buttermilk
Ingredients for Glaze:
1/2 T milk
4 T powdered sugar

Directions
In a small bowl combine all dry ingredients for donuts.
In a separate bowl mix vanilla, pumpkin and buttermilk.
Mix the dry ingredients with the wet ingredients and whisk by hand until fully incorporated.
Put batter in Select Brands babycake Donut Maker and cook for approximately 4 minutes or until fully cooked.
Let donuts cool.
Mix glaze ingredients.
Dip donuts into glaze and let set before enjoying.

Wednesday, October 8, 2014

Twix Muddy Buddies

We love anything Twix. I knew I had to make these, and wow, they were delicious and addicting. I tried to follow the recipe, Here, but there was way too much chocolate for only 4 cups of Chex, so I doubled it, and tweaked it here and there, to make the end result. Yummy stuff!

Twix Muddy Buddies

  • 10 Cups Rice Chex Cereal
  • (2) 12 ounce bag milk chocolate chips
  • 30  kraft caramel squares
  •  2 Tablespoon Heavy Cream
  • 12 Shortbread Cookies
  • 1 cup powdered sugar
  • 4 Twix Bars, chopped
  • 5 kraft caramels (optional for final drizzle)*
INSTRUCTIONS
  1. In a big bowl place chex cereal. In a microwave safe dish, or over low heat on the stove, melt the milk chocolate chips. If in the microwave, melt 30 seconds at a time until smooth and be careful not to let burn and clump.
  2. Pour the melted chocolate over the chex cereal and mix until the cereal is completely covered in the chocolate.
  3. Melt the caramel and heavy cream. Drizzle this over the chocolate covered chex. Stir lightly getting all of the cereal pieces drizzled in caramel.
  4. Pulse the shortbread cookies in a food processor until fine. Combine with the powdered sugar in a gallon sized bag. Divide the shortbread/powdered sugar mix between 2 gallon ziplock bags. Dump the chex cereal and shake to coat in the powdered sugar shortbread cookie crumbs. Add Twix pieces.
  5. If you want a final caramel drizzle, lay them out on a parchment covered cookie sheet. Melt the 5 caramels and drizzle on the top of the muddy buddies.

Thursday, June 12, 2014

Hamburger Stroganoff

My husband loves simple comfort food so when I ran across this recipe on Pinterest, I knew he would love it. And I was right. It was the perfect meal for my husband. Actually we all loved it. I thought it was pretty tasty.

Hamburger Stroganoff

1/2 c. minced onion
1 clove garlic
1 lb ground beef
2 Tbs flour
1 tsp salt
1/4 tsp pepper
1 – 8 oz can sliced mushrooms, optional
1 can cream of chicken soup
1 c. sour cream
1/4 c. butter
Egg Noodles or Rice

Instructions
Saute onion and garlic in butter. Stir in meat and brown.
Stir in flour, salt, pepper & mushrooms. Cook five minutes, drain off grease.
Stir in soup and simmer, uncovered 10 minutes.
Stir in sour cream and garnish with parsley.
Put on noodles or rice. I always use egg noodles.

Monday, May 12, 2014

White Texas Sheet Cake

I got asked to make a Texas sheet cake and I decided to try this white one. I'm not a fan of chocolate cake including the Chocolate Texas Sheet Cake, so I was hoping this one would be something a little different and yummy. It proved to be just that. I really liked it and so did everyone that tried it. The original recipe says to make it in a 9x13 pan so it's thicker but I spread it onto a cookie sheet so it's a little thinner, but makes a lot more slices. Next time I will leave the almond extract out as I'm not a fan of that flavor but a lot of people really liked it.


Ingredients

FOR THE CAKE:
1 cup Water
1 cup Butter, Cubed
2 cups Flour
2 cups Sugar
2 whole Eggs, Beaten
½ cups Sour Cream
1 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Almond Extract
¼ teaspoons Baking Soda


FOR THE FROSTING:
1 cup Sugar
½ cups Unsweetened Cocoa, Sifted
½ cups Milk
4 Tablespoons Butter
2 Tablespoons Light Corn Syrup
4 cups Powdered Sugar, Sifted
2 teaspoons Vanilla Extract

Preparation

Preheat oven to 350 F. Grease or spray a 9X13 rectangular baking dish and set aside. (I used a big cookie sheet)

In a small saucepan over medium heat, add the water and bring to slight boil. Once the water has been brought to a boil, add the cubed butter. Stir with a rubber spatula until butter has completely melted. Then remove pan from heat and set aside.

In a large bowl, add the flour, sugar and eggs and mix to combine. Then slowly pour in the warm water liquid while beating the mixture. Make sure you pour it in very slowly so the eggs don’t turn into scrambled eggs. Once the water has been added, the mixture should be smooth. Then add the sour cream, salt, baking powder, almond extract, and baking soda.

Once the mixture is well blended pour it into the baking dish and smooth the top. Place pan in the oven. Bake for 30 minutes, but start the frosting about 20 minutes in.

For the frosting: In a large saucepan on medium high heat, whisk together the sugar and cocoa powder. Then whisk in the milk, butter, and corn syrup. Continue to stir until all ingredients are well blended. Remove pan from heat. Slowly add in the powdered sugar one cup at a time stirring after each addition. Once all the powdered sugar is added, add the vanilla extract and mix to combine.

As soon as the cake comes out of the oven, pour the frosting on top. Allow the cake to cool and the frosting to completely set before serving.