What's up Wednesday--some favorites

On this Veteran's Day, as we honor our military who work so hard so we can be free to blog, cook, and live our lives how we want, I wanted to share two favorite recipes at our house lately.  They come from none other than the famous Mel's Kitchen Cafe.  Love that place!  I make something of hers at least 5 times a week if not every day.  Good stuff there let me tell you!

This first one we have at least once a month. Super easy, quick, and so yum! This ham and pasta skillet dinner is the best!  It calls for red peppers, but we have used yellow, green, or whatever color we have on hand.

This cake decadent chocolate cake with whipped chocolate frosting was an experiment.  It is made with quinoa--no flour, so I wanted to try it.  Oh my yum!  And it looks so good too!  You look like a gourmet chef as you bring it in.  My family was very impressed.  I made it just for fun one day and then Ben requested it for his birthday cake this year, so you know it is good.  It does take a while to make, but it is sooo worth it!

Hope you enjoy these favorites of ours!  And a HUGE THANK YOU to our Veterans and the men and women serving us today!  God bless you and your families!

What's up Wednesday--whole wheat applesauce cake

This is a super easy, snack cake that my mom made when I was growing up.  One bowl, one pan and you are done.  I like recipes like that.  Mix it by hand, no mixer necessary.  We call this whole wheat applesauce cake.  I have made it with homemade chunky applesauce, unsweetened, cinnamon or just regular applesauce, and they all turn out great.  It is a perfect fall treat.

Chocolate chips are supposedly optional, but not in our world, so load them on.  They make them extra special!  Enjoy! 

Whole Wheat Applesauce Cake

2 cups whole wheat flour (and if you don't have whole wheat, just use white, that is fine, or any combination of both if you like, but 100% whole wheat is really good)

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1 cup applesauce

1/2 cup canola oil

Chocolate chips to sprinkle on the top

Combine all ingredients in a large bowl except chocolate chips and mix well.  Pour into greased 9x13 pan, sprinkle with chocolate chips and bake 25-30 minutes.  

What's up Wednesday--Halloween bars

In honor of my favorite fall snack which is below, I wanted to share this recipe for Halloween bars that uses both of these ingredients.  Yum!  Salty and sweet together are the best!

This recipe is pretty sweet, but also has the salty of the nuts.  It has marshmallows and peanut butter in it too, can it get any better?  We had these for family night treats last week, and we ate the whole pan in one night.  Good stuff :)  Enjoy! 

Halloween Bars

1 box yellow cake mix

1 egg

1/2 cup butter softened

3 cups mini marshmallows

1/2 cup light corn syrup

1/3 cup sugar

1/4 cup brown sugar

1/2 cup peanut butter

2 teaspoons vanilla

2 cups rice krispies type cereal

1 1/2 cups peanuts--I use the cocktail ones above

1 cup candy corn

Preheat oven to 350.  Mix cake mix and butter until mixed well.  Add in egg and beat until mixed well.  Press dough mix in the bottom of a greased 9x13 pan.  Bake for 12-14 minutes until edges are light brown or until set.

Add marshmallows to the top and return to oven for 1-2 minutes until marshmallows puff up.  Remove from oven.

Combine the corn syrup and sugars in a pot on medium-high heat.  Stir for a few minutes until mixture comes to a boil.  Remove from heat and add in peanut butter and vanilla.  Mix until smooth then add cereal, peanuts and candy corn.  Mix well.  Drop by the spoonful over the marshmallow layer and try to spread around--it doesn't really spread very well, you just plop it down and go with it :)

Let cool and cut into bars.  YUM!

What's up Wednesday--Blueberry cake bars

I meant to post these in more of the blueberry season, but I misplaced my recipe.  I found it Sunday tucked in a cookbook and was so happy because these are good!  I love blueberries, and even though these call for fresh, I am sure you could use frozen.  Enjoy!

Blueberry Cake Bars

1 yellow cake mix

2 sticks of butter, melted

1 cup old fashioned oats

1/2 cup brown sugar

2 eggs

1 tsp cinnamon

Place above 6 ingredients in a bowl and mix thoroughly.  Reserve 1 1/2 cups of mixture for top.  Put remaining batter into greased 9x13 pan.  Press into bottom of pan.  

In a small bowl gently combine

2 cups blueberries

1/2 cup sugar

Spread blueberry sugar mixture over crust.  Scatter pieces of reserved crust over top.  Bake 350 until light brown about 40-45 minutes.  Cool on wire rack.

What's up Wednesday--Mexican sheet cake

 Today I wanted to share the recipe that I made lots and lots of last week for one of my best friend's daughter's wedding reception.  It is basically a Texas sheet cake more than a brownie, but it has cinnamon in it.  Someone there said they were called Mexican sheet cake, but I don't exactly what to call them except for Good!  They were super moist, very good, and loved by everyone that tired them.  They were the groom's request and his favorite, and I can see why after making them and eating, um, way, way too many :)  I used a 12x18 cookie sheet pan to make them in. Enjoy!

Mexican Sheet Cake

Combine in a glass bowl and microwave 1 minute:

1 cup water

1 stick butter (1/2 cup)

1/2 cup cocoa powder

Combine in a large mixing bowl and mix well:

1/2 cup buttermilk

2 cups sugar

1 tsp vanilla

2 eggs

Add cocoa mixture to the above, mix well then add:

2 cups flour

1 tsp baking soda

1 tsp cinnamon

Pour into greased 12x18 cookie sheet pan.  Bake 350 for 20 minutes.  Let cool about an hour and then frost.

Frosting:

Put in a glass bowl and microwave 30 seconds:

1/2 cup butter

2 Tab cocoa powder

Put cocoa mix into mixer and add:

1 tsp vanilla

2 cups powdered sugar

Mix together and add if needed:

1-3 Tab milk (I had to add milk each time because it was too thick) to make thinner to spread or more powdered sugar in need thicker.  

Spread on cooled cake and enjoy!

What's up Wednesday--O'Henry's

So I know my What's up Wednesday have been pretty non-existent lately, but we are going to try and fix that--starting off with these delicious things!  Yum!  Miss O made them for a treat yesterday.  I got them off of Becky Higgins' site in 2008, and they are here now.  Enjoy!

O'Henry's

1 cup corn syrup

1 cup sugar

1 cup peanuts--we used cocktail peanuts

1 cup creamy peanut butter

3 cups Rice Krispies type cereal

1 pkg chocolate chips

1 pkg butterscotch chips

In a large microwave bowl stir together the corn syrup and sugar.  Microwave for 2 minutes.  Add in peanuts and peanut butter to the corn syrup mixture.  Microwave for 1 minute more.  Stir in 3 cups of cereal.  Spread into greased 9x13 pan.

In another microwave bowl put in first chocolate chips and then butterscotch chips.  Microwave for 2 minutes and stir until smooth.  Spread over the peanut and cereal mixture in the pan and cool in refrigerator until set.

Enjoy!

What's up Wednesday--chocolate strawberry trifle

Valentine's Dinner is a big deal in my family.  It has been for the last 5 generation.  So when I got assigned to make the dessert from my mom, I knew it had to be good.  Thank heavens Valentine's was on a Saturday so I knew we would have time and I would have extra helpers home to make something extra yummy.  Here is what we came up with. . .

Chocolate dipped strawberries.  Mel's Kitchen Cafe showed us how to do the super cute tuxedo ones.

Everyone was really impressed.

Then we also made this chocolate strawberry trifle.  oh. my.  Trifles are so good and so easy.  They need to be eaten more in this world because if you aren't eating a good trifle every major holiday, then you are seriously missing out!  Trifles are super easy and can be easily changed to whatever flavors you like--different cake/brownie/pound cake, different puddings, different fruit.  Find a combination your family loves.

Our family really, really liked this one.  I think when you do make a trifle, you need to use real whipping cream.  Cool whip does not cut it.  Make it good and go with the real stuff!

We made a large pan (9x13) of brownies.  Let them cool completely.

We made up 2 small boxes of chocolate pudding according to directions and then stirred in 1 cup whipped cream into it.

We whipped up about 3 cups of whipping cream for this

And we used cut up strawberries.

Once your brownies are cooled, cut them into bite-sized pieces and layer on the bottom of your bowl.  Top with half your chocolate pudding, then half your strawberries, then half your whipped cream.  Repeat all layers again.  Miss E used some left over strawberries to make a heart on top since it was for Valentine's Day.  Refrigerate for at least one hour before serving.  

Dig down deep and enjoy!!!

2014 Daily December 10--Merry Berry Cheese Bars

I have had this recipe since 1998 from Eagle Brand.  It is one of my favorite to make around Christmas.  It uses a can of whole berry cranberry sauce, and this year I had made my own cranberry sauce and used that, so I think it was extra good. 

Merry Berry Cheese Bars

2 cups flour

1 1/2 cups oats

3/4 cup plus 1 tablespoon firmly packed brown sugar

1 cup butter, softened

1 (8oz) package cream cheese, softened

1 (14 oz) can sweetened condensed milk

1/4 cup lemon juice

1 (16 oz) can whole berry cranberry sauce

2 tablespoons cornstarch

Preheat oven to 350.  In a mixer beat flour, oats, 3/4 cup brown sugar and butter until crumbly.  Set aside 1 1/2 cups mixture.  Press remaining mixture onto bottom of greased 13x9 baking pan.  Bake for 15 minutes or until lightly brown.

In a mixer beat cream cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Stir in lemon juice and spread over baked crust.  

Combine cranberry sauce, corn starch and remaining 1 tablespoon sugar.  Spoon over cheese layer.  Top with reserved crumb mixture.

Bake 45 minutes or until golden.  Cool and cut.  Store leftovers in refrigerator. 

What's up Wednesday--zucchini chocolate cake

So another recipe from our zucchini list which we have been working on lately as we harvest 1-2 zucchini a day.  Loving it.  This is one of my favorites!  The frosting makes it.  It is the best.  And when you can get a serving of vegetables with chocolate cake and frosting?  Can't beat that!  Enjoy!

Zucchini Chocolate Cake

1 cup oil

2 cups sugar

3 eggs

2 1/2 cups flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup milk

3 (1 ounce each) squares unsweetened baking chocolate

1 tablespoon vanilla

2 cups grated zucchini

In a large bowl combine oil, sugar and eggs.  Add dry ingredients to sugar mix.  Add milk and mix well.  Melt baking chocolate in microwave safe bowl for 20 second intervals stirring after each until completely melted.  Blend chocolate and vanilla into batter.  Stir in zucchini.  Bake in greased 9x13 pan at 350 for about 30-35 minutes or until a toothpick inserted in middle comes out clean.  

Cool slightly and then frost with this amazing frosting. . .

Chocolate Butter Frosting

1/2 cup butter

1/3 cup milk

2 (1 ounce each) squares unsweetened baking chocolate, melted

3 1/2 cups powdered sugar

1 teaspoon vanilla

In a medium saucepan bring the butter and milk to a boil.  Remove from heat.  Add melted chocolate, powdered sugar, and vanilla and beat until smooth then pour over slightly cooled cake.

What's up Wednesday--cream pies

So I have already shared my favorite pie crust earlier here, so now I wanted to share my favorite cream pies that I make to put in those cookie pie crusts.

Coconut Cream Pie and Banana Cream Pie.  This recipe makes 2 pies, and I always make these 2 when I make it because Coconut cream is my husband Ben's favorite and Banana cream is my Dad's favorite.  I usually make these on Father's Day, Thanksgiving, and their birthdays--which are close and we always celebrate them together, so both get a pie.  I will usually try to make the crusts 2 days before I want the pies, and the actual pies one day ahead, then I don't make the whipped cream until right before I serve them.  But if you can't do it that far ahead, which sometimes I can't, then it will work to make the crusts in the morning, make the cream filling as soon as the crusts are cool, let them set up several hours and then serve them late evening.  I just like to make them ahead so I know for sure the cream part is set.  If you want to half the recipe to just make one pie, then I would use 4 eggs.  This is a versatile Vanilla cream pie base, so you can add whatever you want to it.  We just always do banana and coconut.  I put together the banana cream pie first and then just stir in 1 cup coconut to the remaining cream to make the coconut cream pie.

Vanilla Cream Pie

1 1/2 cups sugar

1/2 cup cornstarch

5 cups milk

7 eggs

3 TB butter

1 TB vanilla

whipping cream

In a large saucepan combine sugar and cornstarch.  Gradually stir in milk.  Cook and stir over medium-high heat till mixture is thickened and bubbly**be sure to stir it the whole time or it will burn!  Reduce heat and cook and stir for 2 minutes more then remove from heat.

Separate egg whites from yokes and set whites aside for another use.  Beat egg yokes light with a fork and gradually stir in 1 cup of the hot filling into yokes.  Return all to sauce pan and bring to a gentle boil while stirring.  Cook and stir 2 minutes more once it comes to a boil.  Remove from heat.  Stir in butter and vanilla.  

**For banana cream pie, put a small spoonful of cream into the crust and spread it around.  Slice up 2-3 bananas and place all over the thin layer of cream filling in the pie crust.  Top with remaining cream filling.

**For coconut cream pie add in 1 cup flaked coconut per pie after the butter and vanilla.  Put into baked pie crust.

Refrigerate several hours until pie is set.  Then whip cream --about 1 cup whipping cream per pie, and spread over top.  For Coconut I like to toast some coconut to put on top of the whipped cream.  You can do this is a pan on the stove or in the oven.  I usually just put a handful in a pan and heat it and stir until it becomes toasted.  Cool before putting on top of the whipped cream.

Enjoy!!!

What's up Wednesday--triple chocolate bundt cake

I very freely and wholeheartedly admit I love desserts.  Always have.  Always will.  Life it too short not to have them every once in a while.  I will also admit that cake is not one of the first things that comes to mind when I try to decide what to make for dessert.  Cookies and bar cookies/brownies are probably my first love, but every once in a while I need to make something different.  When I do make a cake, this triple chocolate bundt cake is the one I usually choose--easy, moist, chocolate--need I say more?  It is even better because the base is just a chocolate cake mix---use German chocolate, Devil's food, milk chocolate, whatever chocolate cake mix you have on hand.  I have used them all, and they are all good.  I sprinkled this one with powdered sugar just to make it prettier because we had company, but plain is fine.  I have never put a glaze or frosting on this.  It doesn't need it.  

Triple Chocolate Bundt Cake

1 chocolate cake mix--any kind, milk, dark, Devil's food, German, whatever you have

1 small package instant chocolate pudding mix--again any kind, dark, milk, etc

4 large eggs

1 cup sour cream--I have used low fat, but fat free doesn't seem to work as well

1/2 cup warm water

1/2 cup oil

1 1/2 cups chocolate chips

Mix everything together except chocolate chips in a mixing bowl.  Beat for 3 minutes--it will be thick.  Fold in chocolate chips.  Spread in a well greased Bundt pan and bake at 350 for 50 minutes or until toothpick comes out clean from middle.  Allow to cool in pan for 20 minutes before removing and then cool completely.  Enjoy!  A scoop of vanilla ice cream with this is just heaven!

What's up Wednesday--cheerios treat

 This little treat has been a family favorite since 2004 when Miss O had them as a preschool treat.  My dear friend Angie made them, and Miss O loved them!  I got the recipe and the rest is history.  They are usually requested by Mr J when he is in charge of treats for our weekly family night.  They are super easy to make and extra yummy.  Kind of like a rice krispie treat but with peanut butter and cheerios instead.  Okay, not really like a rice krispie treat at all, but really good just the same!!!

Cheerios Treats

1 cup sugar

1 1/2 cups peanut butter, you can use either creamy or crunchy

1/2 tsp salt

1 cup light corn syrup

3/4 tsp vanilla

4 cups Cheerios

Heat sugar and syrup in pan until sugar dissolves.  Remove from heat; blend in peanut butter.  Add vanilla and salt.  Fold in cereal.  Grease a 9x13 pan and press into pan.  Cool and cut into bars, or just start eating it as soon as you put it into the pan like we do so half the pan is eaten before it is cooled and cut into bars :)

What's up Wednesday--easy peach cobbler

So, no picture for this post because it was all gone before I could get my camera out, but let me tell you it is easy and sooo good!  Three ingredients, and 45 minutes later it is done!  I had company for dinner Monday night.  I got home at 5, they were coming at 6.  I made this baby up and got her in the oven.  It was done by 6, and out of the oven, so slightly cooled and perfect with a scoop of vanilla ice cream for dessert.  Our company raved, and even my little guy who "doesn't like it," liked it!  He told me later, "Mom, that peach cobbler was really good!  Thank you for making it."  Does a recipe need any more recommendation than that?  I think not.

Easy Peach Cobbler

5 (15 oz) cans of peaches

2 boxes of yellow cake mix (or white if you don't have yellow, I have used both)

1 cup melted butter

Spray a 9x13 pan, then dump in all the cans of peaches with their juice.  Combine the 2 cake mixes with the melted butter then crumble over the peaches.  Bake uncovered at 350 for about 45 minutes or until lightly brown.  Cool slightly and then serve with vanilla ice cream or whipped cream.  Yum!