Sasha and Patti's Eggnog Cream Pie

Sasha and Patti brought this for our Christmas Eve dinner and it is going on my list of Seasonal favorites. Not too heavy, nor too sweet, and just the right amount of Eggnog flavor! Everyone loved it so much that I think it will be a great hit for any Christmas party.

Ingredients:
• 1 (3.4-3.9 oz) box INSTANT French vanilla pudding mix
• 1 (8 oz) tub Cool whip
• 1/4 tsp Nutmeg, ground
• Canned Whipped cream for garnish
• 9 Graham cracker pie crust, prepared, or homemade
• 2 cups Eggnog

Instructions:
In a large bowl, whisk together the instant dry pudding mix, eggnog, and nutmeg until thick, about 2 minutes. Fold in the Cool Whip or fresh whipped cream until fluffy and light. Spoon into the graham cracker pie crust and smooth out the top.

Refrigerate the pie for at LEAST 4 hours, or overnight, to set. Just before serving, garnish with more whipped cream or Cool Whip and a sprinkling of nutmeg, if desired.

Success! Spiced Pumpkin Cupcakes

So I decided to make these for my birthday treat to take to work. And Success. I know I said never to try new recipes on people, but this one turned out perfect! Definitely making these again!! Even Savannah loves them and she hates pumpkin pie.

Originally posted on 10/18/2014

"I just love anything pumpkin this time of year but am mostly the only one in my family. I have yet to try this recipe before I bring it to the church Morning Mingle and try it on the folks there. I once heard you never serve new recipes without first knowing they are tried and true. So of course I'm bookmarking this one."

Recipe Courtesy of McCormick
Prep Time: 15 minutes

Servings: 24

Ingredients:

1 package (2-layer size) yellow cake mix

1 package (4-serving size) vanilla instant pudding mix

1 cup canned pumpkin

1/2 cup oil

1/2 cup water

3 eggs

1 1/2 tsp Cinnamon Ground

1 tsp Cloves Ground

1 tsp Vanilla Extract

Spiced Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1/4 cup (1/2 stick) butter, softened

1 tsp Vanilla Extract

1/4 tsp Cloves Ground

1 box (16 ounces) confectioners' sugar

Directions:

Preheat oven to 350° F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.

Chocolate Fudge Bars

This recipe comes from Bonnie who recently started at work as the receptionist. She is always smiling and is such a warm spirit in which I admire her. She brought these bars in one day and they are simply amazing!

12 oz chocolate chips
1 can sweetened condensed milk
3 T butter
1 tsp vanilla

Melt in medium saucepan until smooth

2 c brown sugar
2 eggs
1 tsp salt
2 tsp baking soda
1 c margarine
2 c flour
3 c oatmeal
1 tsp vanilla
nuts - optional

Mix ingredients together - it will be a little sticky. Pat 1/2 of mixture into a 10x16 pan. Spread on chocolate mixture. Drop remaining dough by spoonfuls on top. Bake at 350 degrees for 25 minutes

Mother's Chewy Oatmeal Logs

From Cook's Country | December/January 2013

WHY THIS RECIPE WORKS:
For an easy, chewy oatmeal cookie with all the flavor of the classic, we start with a fragrant dough filled with molasses and warm spices. Nuts and raisins stud the dough, and we form it into four logs before baking—much easier than rolling individual balls. We slice the logs like biscotti while they’re still warm, and drizzle them with a simple glaze, making for the ultimate gooey, comforting sweet.

MAKES ABOUT 40 COOKIES

Don’t use instant oats (you’ll lose the nice, chewy quality of the oats) or blackstrap molasses (which is too strong) in this recipe.

INGREDIENTS

COOKIES
1 3/4 cups (8 3/4 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
8 tablespoons vegetable shortening
1 1/4 cups (8 3/4 ounces) granulated sugar
2 large eggs
1/3 cup molasses
1 teaspoon vanilla extract
2 cups (6 ounces) old-fashioned rolled oats
1 cup raisins
2/3 cup walnuts or pecans, chopped
GLAZE
1/2 cup (2 ounces) confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
INSTRUCTIONS

1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, salt, cinnamon, and ginger in bowl; set aside. Using stand mixer fitted with paddle, beat shortening and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add molasses and vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Add oats, raisins, and walnuts, and oats and mix until incorporated.

2. Form dough into four 9 by 2-inch logs and place 3 inches apart on prepared baking sheets. Bake until lightly browned and just set, 16 to 19 minutes, switching and rotating sheets halfway through baking. Let cool on sheets for 5 minutes. Slide parchment onto cutting board and, using sharp knife, cut logs crosswise into 1½-inch-thick bars. Let cool completely, about 30 minutes.

3. FOR THE GLAZE: Whisk sugar, milk, and vanilla all ingredients together in bowl until smooth. Drizzle glaze over cookies and let sit for 15 minutes to firm. Serve. (Cookies can be stored at room temperature for up to 3 days.)

Lemon Bars

Servings: 4 dozen bars
Ingredients:
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter or margarine (2 sticks)
14 oz Sweetened Condensed Milk (1 can)
4 eggs (large)
2/3 cup lemon juice
1 Tbs all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 drops yellow food coloring (optional)
1 Tbs grated lemon peel
Sifted powdered sugar (optional)

Directions:

PREHEAT oven to 350° F.

COMBINE flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.

BAKE for 20 minutes.

BEAT sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in lemon peel; pour over crust.

BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for about 2 hours. Cut into bars; sprinkle with powdered sugar.

Heath Cake

We made this one night after Charlie had it at work - someone brought one in for a birthday and he just raved about it. Now if you know my husband he DISLIKES chocolate so of course I allowed him to try this recipe on us. We didn't add the caramel that is typically in the recipes found online and only added the toffee chips instead of actual candy bar pieces. Can you believe Savannah doesn't like caramel? I guess the caramel was too sweet for Charlie too. Oh well, maybe I can get some on the side with mine.

1 box chocolate cake mix, any flavor
1 can sweetened condensed milk
1 container whip topping
Heath toffee chips

Make cake according to directions on box, remove from oven and immediately poke holes in the cake with a fork...or you can make bigger holes with a wooden spoon handle, your preference. Pour the sweetened condensed milk over the top making sure each hole is covered and sides. Let cool and put whipped topping and candy chips on top to your desire a little or a lot just before serving however it is yummier to let it sit overnight in the fridge as it takes time to soak up the milk.

Keep in mind the toffee chips that sit a while will start to melt, which is okay, but they are better crunchy. Super easy and super yummo!

Hot Fudge Brownies/with Milk

Ingredients
1 cup all-purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup milk, at room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water
Whipped cream or ice cream

Preparation
1. Preheat oven to 350°. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.
2. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.)
3. Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes.

Serve warm with whipped cream or ice cream.

Chocolate-Cherry Pudding Cake:
Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through
Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.

Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.

Mother K's Chocolate Revel Bars

It is tradition at my employer to bring your own treats on your birthday. I guess it is a way of letting people know when your special day is. I know. I had never really thought of doing it this way so when I started working here I thought it was weird too. Anyway, Steve, one of our major accounts salesmen, brought these in and they were so good I couldn't resist asking for the recipe. Mother K is his mother he said as he admitted to me that his wife is the one that made the bars.

Rather than type it I made a copy of the recipe card he gave me. It is such lovely handwriting and honestly, who hand writes recipe cards any more these days? I know I don't. So I just couldn't bare to copy it onto the computer without its original form.

Oreo Torte

Jake made this for us over the weekend. It was so good!

First Layer
1 (2 lb) packages Oreo cookies, crushed in food processor
1/2 cup butter, melted

Second Layer
(8 ounce) packages cream cheese
1 cup confectioners' sugar
1 (8 ounce) containers whipped topping

Third Layer
2 (4 ounce) packages instant chocolate pudding mix
3 cups milk

Fourth Layer
1 (8 ounce) containers whipped topping

Directions

1. FIRST LAYER: Take out 1/2 cup crushed cookies and set aside for 4th layer.
2. Mix the remaining crushed cookies and margarine.
3. Press into the bottom of a 9x13 pan and chill for 1/2 hour.
4. SECOND LAYER: Beat cream cheese and sugar together until creamy.
5. Fold in whipped topping until well blended.
6. Spread evenly over the 1st layer.
7. THIRD LAYER: Blend pudding and milk at medium speed for 4 minutes.
8. Spread over the 2nd layer.
9. FOURTH LAYER: Spread whipped topping over the 3rd layer.
10. Sprinkle the 1/2 cup cookie crumbs on top.
11. Chill and serve.

Pineapple Upside-Down Cake

   

On the way home from church today I found myself thinking of things to make for dessert - especially something I could do from scratch. I guess it is the homemaker inside in me that likes creating something and seeing what happens - and to see how I can impress my husband! During the week I don't have time or energy to actually attempt any creativity I might have in my mind so Saturdays and Sundays are my homemaking days.

 

Also did I mention that we have a new Kitchen Aid mixer? With this mixer I have no fear of making cake or cookies from scratch. I'm even accustomed now to the idea of working with yeast and bread dough - I have yet to do it, but it is on the list. Before I never even wanted to - I was intimidated by it. Sure I've always made cookies, but not ever bread or cake. Last weekend I made a layered chocolate cake for Jake's birthday, the only issue with it was the frosting - I threw it together before I read the recipe all the way through. The only frosting I've ever made didn't require simmering on the stove - oops. The cake however was great.

 

Today I knew we had ingredients for pineapple upside cake and thought it would be good since we hadn't tried it in a while. I didn't find any recipes in my Betty Crocker book but did find one online. It was super easy and I did modify a couple things. Thanks Kitchen Aid!

Bake a classic dessert! Buttery rich and caramely pineapple take this yellow cake.

 

1/4 cup butter or margarine

2/3 cup packed brown sugar

9 slices pineapple in juice (from 14-oz can), drained (I used 5 due for am 8x8 pan size))

9 maraschino cherries without stems, if desired

1 1/3 cups Gold Medal® all-purpose flour

1 cup granulated sugar

1/3 cup shortening (I used real butter instead)

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

1. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Makes 9 servings                           

Slow Cooker Hot Fudge Cake

I couldn't find a Pin it button on the website so in order not to lose this idea I copied and pasted this from http://www.ohsoshabbybydebbie.com/recipe/ 

 

Since we've started back up at church, my crock pot and I have had a rediscovering - I love putting something in before we go and by the time church is over we are so starving that we were spending a lot of money on going out to eat right after. Now we know that when we get home there is something waiting for us and the house smells so good. So naturally I just got to try this sometime. Naturally.

 

Slow Cooker Hot Fudge Cake

 

 

 

Ingredients

1 cup packed brown sugar

1 cup flour

3 Tbsp. unsweetened cocoa powder

2 tsp. baking powder

1/2 tsp. salt

1/2 cup milk

2 Tbsp. melted butter

1/2 tsp. vanilla

3/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

1-3/4 cups boiling water

vanilla ice cream, for serving

 

Directions

 

In a mixing bowl, mix together 1 cup brown sugar, flour, 3 Tbsp. cocoa, baking powder, and salt.

Stir in milk, butter and vanilla. Spread over bottom of slow cooker (batter will be really thick).

Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker.

Pour boiling water over the top. Do not stir.

 

Cover and cook on HIGH 2-3 hours, or until a toothpick inserted comes out clean.

Serve warm with vanilla ice cream. ENJOY!!

Oat Apple Crisp Recipe

I just love Taste of Home - probably because most of the recipes are comfort food (yes I love my comfort) and are sent in by people like me who want to share a good recipe and then tested and sampled. Only the good ones are published so you know it has to be good, right? I have been wanting to try this one since last October and just keep forgetting about it! I  thought I'd better get it in my collection before the recipe was lost and forgotten about.

Taste of Home - Oat Apple Crisp Recipe


Oat Apple Crisp Recipe photo by Taste of Home

"A package of yellow cake mix sets this tasty crisp apart from others. Serve it a la mode for an extra special treat." —Ruby Hodge, Richland Center, Wisconsin

Prep: 25 min. Bake: 45 mins

Yield: 8 Servings

Ingredients

• 7 cups thinly sliced peeled tart apples (about 7 medium)
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• Dash salt
• 1/4 cup water
• 1 package (9 ounces) yellow cake mix
• 3/4 cup quick-cooking oats
• 1/3 cup butter, softened
• 1/4 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Vanilla ice cream

Directions

Place apples in a greased 2-1/2 qt. shallow baking dish. In a small bowl, combine the sugar, flour, cinnamon and salt; sprinkle over apples. Drizzle with water. In a large bowl, combine the cake mix, oats, butter, brown sugar, baking powder and baking soda. Sprinkle over apples.

Bake, uncovered, at 350° for 45-50 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream. Yield: 8 servings.

Nutritional Facts 1 serving (calculated without ice cream) equals 394 calories, 10 g fat (6 g saturated fat), 20 mg cholesterol, 335 mg sodium, 76 g carbohydrate, 2 g fiber, 2 g protein.

Tracy's Pretzel Treats

Tracy brought these into work one day. I don't know what she calls them but I asked her for the recipe. I love the sweet buttery caramelly chocolatey salty crunchiness of these. They are delicious!

 

2 sticks of butter & 1 cup brown sugar – med heat until smooth and mixed (just a little bubbly) – mmmm instant caramel :)

 

Parchment paper (or aluminum foil) lined cookie sheet – line with pretzels (the square ones work the best, you can double layer too for more crunch)

 

Pour caramel over pretzels – bake at 350 degrees for 5 min

 

Pour one bag of chocolate chips on top – back in oven of 1 min (semi sweet or milk)

 

Smooth chips with knife

 

Freeze for at least an hour – then break into pieces

Betty Crocker's Sugar Cookies

This recipe I got from the cookbook my sister gave me for my birthday. It turned out perfect even though we didn't have almond extract. The recipe didn't make too many cookies either.

1 1/2 cups powdered sugar
1 cup butter or margarine, softened

1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

1. Heat oven to 375ºF. Lightly grease cookie sheet.
2. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Place on cookie sheet.
3. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Makes 5 dozen 2-inch cookies

Ginger Crinkle Cookies

Charlie and I love the old fashioned taste of molasses around this time of year so when I came across this recipe naturally I had to print it and try it. Loved it! The cookies were soft for days and were a big hit with friends. I used regular sugar and they still turned out fine. (I guess I didn't want to pay the extra for the turbinando - could have been all the other spending I did during the month.)

Jamie's Old-Fashioned Ginger Crinkle Cookies
Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup vegetable shortening

1/4 cup unsalted butter, softened

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

1/4 cup molasses

1 large egg

1/4 cup plus 1 tablespoon turbinando sugar

Directions

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.

 

Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.

Notes: These cookies are nice and chewy on the inside with a nice crunch on the outside. They have a wonderfully soft texture from using both shortening and butter. When you bake these cookies your house will smell like Christmas!

Double Chocolate Brownies

This recipe was given to me by Savannah's Sunday School teacher a few weeks ago. Savannah raved and raved about it and begged her to get the recipe for me. I thought, "Eh, I am sure it is a standard brownie recipe." But when she gave it to me the next week at church, I was amazed at how indifferent it was to any other recipe I had ever made. I can't wait to try it!

Blend:
1 cup & 2 Tablespoons flour
3/8 teaspoons of baking soda
3/8 teaspoons of salt

In Saucepan:
1 cup & 2 Tablespoons sugar
1/2 cup butter
1/8 cup & 1 Tablespoon water
Bring to a boil and remove from heat.

Add:
1/2 cups semi-sweet chocolate chips
1/2 teaspoon vanilla
Stir until chips are melted. Transfer to a mixing bowl.

Add 3 eggs, one at a time and beat in. Gradually add flour mixture. Stir in 1 1/2 cups semi-sweet chocolate chips and 3/4 cups chopped nuts (optional).

Spread in greased 13 x 9 pan. Bake at 350 degrees for 30 minutes. Cool and frost.

Frosting: 1/4 cup butter and 2 ounces unsweetened chocolate melted in microwave. Cool slightly. Add 1/2 cup sour cream, 1 teaspoon vanilla, 2-3 cups powdered sugar (enough to make frosting spreadable)

Success! Pumpkin Chocolate Chip Cookies

So I made these Pumpkin Chocolate Chip cookies for church morning mingle today and not one crumb was left! Thanks Aubrie for sending me the recipe. I have been asked to share it next Sunday so your recipe has traveled 1500 miles!!

Mom's Raisin Cookies

I remember these as a kid. I don't like raisins but for some reason I have been craving these lately. I think maybe it is because they remind me of being little which for me is one of my best memories in life. Sometimes that is what food is all about. Memories.

1 C Shortening 
4 C Flour
2 C Sugar           
Nuts                                                                            
1 t. Vanilla
3 Eggs
2 C Raisins  and 1 C Water - Boil 5 Min and add to egg mixture
1 t Cinnamon
1/4 t cloves
1/4 t allspice
1 t Soda & Baking Powder
1/2 t salt

Bake @ 350 8 Min

Jenny's Cookies 'n Cream Brownies

Jenny, my co-worker, brought these brownies for her 28th birthday. Of course me and Oreos are best friends and when she told me how to make them I naturally could not wait to post the recipe here:

Fudge brownie mix with a cup of crushed oreos mixed in the batter, bake the brownies as directed on the box. Wait till the brownies cool complete, then spread vanilla frosting on top then  put another cup of crushed oreos over that.

Peanut Butter Blossoms

A favorite treat at Christmas time and so easy to make! From Crisco found on Foodnetwork.com:

1/2 cup Crisco Butter flavored shortening

1/2 peanut butter (I prefer to use my favorite -Jif)
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
small amount of sugar in a small bowl (to roll the cookie dough in)
48 Hershey's kisses (Charlie likes me to use the almond ones) unwrapped

Heat oven ton 375 degrees, cream together shortening, peanut butter, brown sugar and 1/2 cup white sugar. Add egg, milk, and vanilla. Beat well. Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1 inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 10 - 12 minutes or until slightly golden brown. Top each cookie immediately with a chocolate piece, pressing down firmly so cookie cracks around edge. Remove from cookies and let cool.