Showing posts from 2012

Cranberry Cheesecake Squares

Crust 1/2 cup sugar 1/2 cup butter, softened 1 1/4 cups all-purpose flour Filling 1 (8-oz.) pkg. cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla extract 1 egg Topping
4 tablespoons jellied cranberry sauce

Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.Meanwhile, in large bowl, combine all filling ingredients; beat well.Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the cranberry saucecr until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.Stir remaining jam; spre…

Cranberry-White Chocolate Trifle

I love cranberries. OK I love chocolate too. Thanksgiving is just around the corner. Tis the season for cranberries and indulgent desserts. Right? I found this recipe in Taste of Home Magazine. Can't wait to try it. Triffles are so good, mixing whipped cream, fruit and cake. With the layers, you get all the ingriends in each bite. Yum. Enjoy.


6 tablespoons sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2-2/3 cups milk 3 egg yolks, beaten 5 ounces white baking chocolate, chopped 1-1/2 teaspoons vanilla extract 1 can (14 ounces) jellied cranberry sauce 1/3 cup raspberry liqueur 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes
1-1/2 cups heavy whipping cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract
In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from t…

Pumpkin Bread Pudding

I'm not usually a fan of pumpkin, and well the cuermogeon is allergic, but tis the season. I may try this out at the next pot luck of food at at work.

Lets face it  the Thanksgiving dessert is always pecan pie.


Bread Pudding:
1 loaf French bread, torn in pieces
1 quart 40 percent whipping cream
1 dozen eggs
1 vanilla bean, seeds scraped
2 ounces vanilla extract
4 ounces pumpkin pie spice
2 cups granulated sugar
2 cups brown sugar
2 cups canned pumpkin

Rum Sauce:

4 tablespoons cornstarch
1/2 cup water
1 quart whipping cream
2 cups granulated sugar
1 stick butter
1 cup dark rum


Preheat the oven to 350 degrees F.

For the bread pudding: Blend all the ingredients together, except the French bread, until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.

For the rum sauce: Blend the cornstarch with the water. Mix all the ingredients tog…

Chocolate Overoad!

My dear Mother made this for my birthday a few times. Let me telll you this cake is so rich. It's my "Chocolate to die for" cake.
Chocolate between Mother and Daughter is such a special thing.  (Ok  Mom never served cake with fruit.)
This is a chocolate sour cream cake with chocolate cream cheese frosting. Be sure the cream cheese comes to room temp. before using. Triing to beat cold from the frig cream cheese is quite difficult.

Cream cheese chocolate frosting

1/4 cup butter, softened
8 ounces cream cheese, softened
3 ounces (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon vanilla extract

Sour Cream Chocolate Cake   1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream

Yummy Mummy Cupcakes

Halloween is coming! Halloween is coming! Of course it is a day or evening of dressing up and eating lots of treats with a goulish theme. We at work will of course has snack day and a costome contest.

So I found this cute recipe at Kraft.. I'll let you know how they turn out.

What You Need

1pkg. (2-layer size) chocolate cake mix
14 OREO Cookies, coarsely chopped
1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1cup milk
1/4cup powdered sugar
2cups thawed COOL WHIP Whipped Topping
48 semi-sweet chocolate chips, for eyes

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

BEAT pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP. Spoon into pastry bag fitted with basket-weave tip.

PIPE pudding mixture onto tops of cupcakes. Add choc…

Cherry Pops

Follow up to apple dumplings: Well I didn't have any apples or mountain dew, but I did have cola and cherries, so I came up with this. So far test results are very favorable.


1 can cherries
5 oz cola
1 can crescent rolls
3 oz chocolate frosting, melted
1/4 tsp salt
1/4 cup powdered sugar
4 tbl milk
3 tbl brown sugar


Pour the cherries into a strainer over a bowl. Pour the cola over the cherries. Let drain. Pour the cherries into the cola syrup mixture. Let sit for 5 minutes.

Open the can of rolls, sprinkle with a little of the powdered sugar. Brush one side of each with the chocolate. Add 3 or 4 cherries. Fold over, and pinch the seams together to close.

Place them into a greased cake pan. When they are all arranged, sprinkle the brown sugar and the rest of the cherries, and then pour ½ cup of the cola cherry syrup over them.

Bake at 375 for 30 minutes.

Make a light icing with powdered sugar and a little milk. Drizzle over the top.

Tip: Try putting the cres…

Rosemary-Roasted Chicken and Vegetables

2 Tablespoons olive oil 2 Tablespoons balsamic vinegar 1 Teaspoon salt 1/2 Teaspoon black pepper 1/2 Teaspoon rosemary
12 skinless chicken thighs
3 Cups cauliflower florets
3 Cups broccoli florets
2 small red bell peppers


1. Heat oven to 400°F. Cut red bell peppers into 6 pieces each (12 total).

2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken pieces and vegetables. Toss until well coated.

3. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.

4. Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned.

5. Serve with pan juices.


Apple Dumplings.

Ah, Fall in the Midwest. Don't just love Fall? There is a nip in the air, and the leaves are all changing colors. The sky is a brilliant blue, and the smell of baking fills our homes.

 Makes me want to try my hand at apple dumplings. I got this recipe from a friend at the J.O.B.  She makes these when we have potlucks. 

Every time we have a pot luck, this dish is requested, wrong word, it is actually required.. Poor D. She is only allowed to bring Apple Dumplings and Beer Bread.  It has become the running joke. She has suggested she might bring something else, but people act so whiny.  One would think there would be a revolt if she didn't bring these. So she acquiesces and brings the faves.   In fact she gets requests for the apple dumplings even when we are not having a pot luck.  I bet this would also be good with a little vanilla ice cream.


large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups…

Seven Layer Dip

Here is a wonderful game day treat.

16 ounces refried beans

1 (1 1/4 ounce) package taco seasoning
1 cup sour cream
1 cup guacamole
1 cup salsa
1 cup lettuce
1 cup Mexican blend cheese
4 ounces sliced olives
1 cup tomato

Directions:  Mix the taco seasoning into the beans. Layer in this order:  refried beans, then  sour cream,  guacamole, salsa, lettuce, mexican cheese, sliced olives and tomatoes.

Southwest Chicken

I love Mexican food, and I like chicken. So, here is another twist from Weight Watchers. The recipe looks really good, but I am going to add more veggies.  in the form of onions, garlic and bell peppers. With the additional veggies you could have 1 1/2 cups as a serving size.

1 lb. (4 cups) shredded rotisserie chicken breast meat, skin and bones removed
4 cups jarred salsa verde
2 cups frozen green beans, thawed and chopped
1 cup canned black beans, drained and rinsed
16 (6-inch) corn tortillas
8 oz shredded low-fat Cheddar cheese


1.Mix the chicken, 3 cups salsa verde, green beans and black beans in a large bowl.

2.Shred or thinly slice the tortillas into 1/2-inch wide strips. Sprinkle a third of these strips into the bottom of a 9 x 13-inch baking dish. Top with half the chicken mixture, spreading it evenly over the baking dish. Sprinkle half the remaining tortilla strips evenly over the chicken, then smooth the rest of the chicken mixture over the top. Sprinkle with t…

Recipe for Lemon Pudding with Raspberries and Meringue Cigars from

Meringue cigars:

4 large egg whites
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsalted pistachios (preferably not roasted), finely chopped

Lemon pudding:
2 teaspoons finely grated fresh lemon zest
1/2 cup strained fresh lemon juice
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 cup heavy cream
1/2 cup confectioners' sugar
1 pound raspberries, trimmed and halved, or quartered if large

Special equipment: 2 large baking sheets; parchment paper; a stand mixer or a powerful handheld electric mixer; a pastry bag fitted with a plain, round 1/2-inch tip (we used Wilton 1A)

For meringue cigars: Heat oven to 200°F with racks in upper and lower thirds. Line baking sheets with parchment paper. Use a pencil to mark parchment with parallel lines 5 inches apart; these lines will be your guides when piping. Turn paper over.
Beat whites with salt in stand mixer at high speed (or in a large bowl with handheld mixer) until they just hold soft peaks. Gradually …

Stuffed Tomatoes

What you need
1/2 lbs turkey breast, shredded 1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise 1 stalk celery, finely chopped (about 1/3 cup) ¼ cup chopped almonds 2 Tbsp finely chopped red onion 2 Tbsp chopped bacon  Grated peel and juice from 1/2 of a medium lemon 4 medium tomatoes PREMIUM Unsalted Tops Saltine Crackers  parsley
Make it
MIX turkey, mayo, celery, onion, almonds, bacon, lemon peel and juice. CUT each tomato into wedges, cutting down to within 1/2 inch of bottom. (Do not cut all the way through tomato.) SPOON tuna mixture into tomatoes. sprinkle with parsley and Serve with crackers

Butterscotch Pudding

Well the curmudgeon broke a tooth this weekend. He needed something smooth this evening. So we made soup and pudding. I found a really good recipe for butterscotch. Enjoy.

Ingredients1 cup dark brownsugar3/8 cup cornstarch1/2 teaspoon salt2 eggs, beaten2 cups milk1 teaspoon vanilla extract1/4 cup

Pizza Salad

Ingredients 1 pound spiral macaroni, cooked and drained3 medium tomatoes, diced and seeded16 ounces mozzarella cheese, cubed1 to 2 bunches green onions, sliced3 ounces sliced pepperoni1 cup sliced mushrooms1/2 cup diced ham1/2 diced green bell peppers2/3 cup grated Parmesan cheese1 cup tomato ranch dressing*2 teaspoons fresh basil1 teaspoon 

Mexican Biscuit Casserole/Midwest Living

This looked so good when i saw it. Of course i had to add a twist with the tomatoes and green chilies.ingredients1 1/2pounds lean ground beef1 1 1/4-ounce packagetaco-seasoning mix